For the Mousse, combine & blend 3 ripe avocados, ½ c fresh cilantro, ¼ of a red onion and the zest and juice from ½ lime. For Salsa, combine 1 large, ripe mango, diced, with ¼ of a red onion & ¼ of a red pepper. Add ¼ c roughly chopped cilantro, the juice & zest of ¼ lime, ¼ c vegetable oil & 1 Tbsp chili flakes. Stir well and set in fridge. For Smoked Coconut, put coconut flesh into a smoker with your favourite wood chips for 45 min. Shave finely using a mandolin, and fry in hot oil until golden brown, then drain and lightly salt. To assemble the sandwich, grill salmon with salt & pepper, spread avocado mousse on your favourite toasted bread, place salmon on the mousse & top with mango salsa & coconut chips.
Chef Steve Root, Eagle Ranch Golf Resort, 9581 Eagle Ranch Trail, Invermere, 250-342-0562. Exquisite dining in Rocky Mt style!