Smoked Salmon with Edamame, Cherry, and Shiso

Ingredients:

• 1 cup edamame, cooked and shelled
• 10 or so fresh shiso leaves, 1 reserved and sliced thinly
• 3 tablespoons extra virgin olive oil
• 8-10 large Bing cherries or other cherries, pitted and chopped, plus a few extra for garnish
• 1 tablespoon rice vinegar
• sea salt
• fresh coarsely ground black pepper
• smoked salmon, 2 ounces (60g)

Serves 3 or 4 as a starter, or 2 as a main

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.

Directions

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 the mixture over it, using the extra cherries and reserved shiso as garnish. Adjust the salt.
[If you're using packaged, shelled edamame, microwave or boil them briefly, according to instructions. If you're using uncooked edamame in their shells, boil them about 5 minutes over a medium flame, rinse with cold water, and shell.]