Oranges are cut into thin slices. Fillet cut into portions. In an oiled tray rank half of oranges on their ranks salmon. Dill (without handles) cut into small pieces. The butter, olive oil, dill, mustard, salt and pepper is pureed. Salmon Spread with puree and cover with remaining oranges. Broth is poured into the tray. Bake in a preheated 180 C oven for 30 minutes. Suitable gaskets are stewed potatoes with dill and lemon rice (boiled rice with grated lemon peel).