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.