Remove the heads and the backbones from the anchovies; take care not to break up the fish. Rinse the fillets thoroughly and place them in a baking tray. Season with salt and pour over the juice of three lemons.

Set aside to marinate for about 1 hour until the flesh has turned white.

Mix the lemon juice along with the orange juice, olive oil, green onion and tomato. Season with salt and pepper. In a bowl, place the salad, pour the marinade and add the apples and the almonds. Top with anchovy fillets to serve.