This filling yet light dish
is a visual feast—it’s a lovely first-course
for just about any dinner menu. You can substitute a blood
orange for the cherries, with marvelous effect.
1 cup edamame, cooked and shelled
10 or so fresh shiso leaves
3 tablespoons extra virgin olive oil
8–10 large Bing cherries, pitted and chopped, plus a few
extra for garnish
1 tablespoon rice wine vinegar
sea salt
fresh coarsely ground black pepper
smoked salmon, 2 oz.
Put the shiso, olive oil, cherries, vinegar, salt, pepper,
and 2 tablespoons of the shelled edamame in a blender and blend.
Add this to the remaining edamame and mix. On a large plate,
layer the salmon in a circle, and spoon edamame mixture over
it, garnishing it with the extra cherries. Adjust the salt.
Serves 3 or 4 as a starter, or 2 as a main.
