An original idea from the chef of the Maison de la Rivière in La Baie.

You could also substitute trout for the fresh-water salmon.

1. prepare the vinaigrette by whisking together the oil, rice vinegar, maple syrup, garlic and aniseed; season with salt and pepper;
2. add the kernel corn to the vinaigrette; blend well and leave to marinate;
3. meanwhile, poach the salmon for 12-15 minutes; gently remove the skin and fillets; place a section of salmon on each plate;
4. soak the daisies in salted water for a few moments to remove any little insects; drain;
5. place the corn in the center of each plate; garnish with a few daisies; serve cold or at room temperature.