MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyril Renaud's Smoked Salmon Salad
Categories: Seafood, Fruits, Herbs, Dairy, Vegetables
Yield: 12 Servings

12 oz Smoked salmon; preferably
- not sliced
1 Coconut; flesh only
1 Fennel root; remove the top
- layer
1 Plum
1 Peach
2 Shallots; sliced
1 Carrot
1 Golden beet
1 Celery rib
1/2 c White wine vinegar
1 ts Coriander seeds
1/2 c Plain yoghurt
1/2 ts Sugar
Olive oil
Fleur de sel
White pepper
Dill

FOR THE SALMON: Dice the salmon into 1/4" inch cubes and
set aside.

FOR THE VINAIGRETTE: In a small pot, mix the vinegar,
the coriander seeds and the sugar. Bring to a boil, then
add the sliced shallots and let it cool.

FOR THE SALAD: In a bowl mix the yogurt, a touch of the
vinaigrette mix, and salt and pepper to taste. In
another bowl, add 2 tsp of olive oil, 1 tsp of the
vinaigrette mix, salt and pepper. With a peeler, shave
the coconut, carrot and the celery into strips. Then
slice the fennel and the beets into thin slices, and cut
the plum and peach into segments. Add to the bowl.

FOR PLATING: For each of the four plates, drag a
spoonful of the yogurt mixture across the plate for a
base. Add 1/4 of the diced salmon and 1/4 of the salad
mixture on top. Remove the coriander seed and shallots
from the vinaigrette and top each salad with
vinaigrette. Sprinkle with fleur de sel. Garnish with
sprigs of dill.

RECIPE FROM: http://gothamist.com

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