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1
Remove skin and slice the salmon lengthwise.
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2
Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side.
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3
Set aside.
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4
Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
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5
The next day, stir gelatin into half a cup of cold water and set aside.
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6
Heat the Champagne and dissolve sugar and salt in it.
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7
Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs.
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8
Stir in 1 3/4 cups water.
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9
Pour 1/2 inch of the gelee mixture into a deep glass loaf pan.
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10
Set the pan in an ice bath.
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11
When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another 1/2 inch.
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12
Let set, then repeat with second piece of salmon.
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13
Pour enough gelee (if it has solidified, warm it) to cover salmon by 1/2 inch.
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14
Refrigerate at least 4 hours, or up to 1 day.
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15
About 15 minutes before serving, warm milk and coconut milk.
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16
Saute shallots in oil until soft.
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17
Stir in the rice, then a ladle of the milk mixture.
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18
Stir until almost all the liquid is absorbed.
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19
Repeat until the rice is creamy and al dente.
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20
(You may have liquid left.)
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21
Season with salt and pepper.
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22
Remove from heat and fold in avocado and fruit.
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23
Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter.
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24
Slice the ''loaf'' with a serrated knife and place a slice on each serving plate.
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25
Serve with a mound of warm risotto.
