Salmon • Fennel • Edamame • Wasabi

My mother cooked us a delicious dish during our summer holiday in Finland: Baked salmon with steamed leek and edamame seasoned with horseradish. An excellent combination of tastes. This is my take on her dish.

Boil fennel in salted water and a splash of white wine until soft. Puree and press through a fine sieve. Season with wasabi.

Broil smoked salmon with a culinary torch.

Garnish the fennel purée with edamame (fresh or canned), chopped chives, cress and fennel leaves as well as black seaweed pearls. Place the fish on top. Decorate with a viola.

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