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1
The day/night before serving:.
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2
Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin). Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes. Discard the cobs when finished simmering.
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3
While the stock is simmering, heat the olive oil in a saute' pan over medium heat. Add the leek and shallot, and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from heat and set aside until the stock finishes cooking.
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4
Add the sauteed vegetables to the corn broth (once cobs removed) and simmer for 5 minutes.
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5
Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup.
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6
Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day.
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7
Day you're serving:.
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8
Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving.
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9
Dice the salmon and reserve for serving.
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10
Just before serving:.
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11
Cut the avocado and add to tomato/cucumber/onion mixture.
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12
To serve:.
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13
Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl. Ladle the soup into the bowls. Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl. Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.
