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
  
  Uncle Dirty Dave's Archives
 
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