In a bowl, add salmon, radish (retain a few slices for serving), fennel, chilli and coriander. Mix to combine and set aside.
To make dressing, combine coconut cream, lime zest and juice. Season to taste with salt and pepper. Pour most of the dressing over the salad (retain a little for serving) and gently toss to combine.
Place flour on a plate then add sauerkraut and toss to coat.
Heat oil in a frying pan over medium heat. Add sauerkraut and fry until crispy.
Arrange salad on a serving platter then pour over remaining dressing. Top with crispy sauerkraut, radish slices and coriander. Serve with lime wedges on the side.