The Japanese typically serve smoked fish in small boneless, skinless chunks, with a dollop of thick plum sauce to the side. Here I’ve combined a traditional sweet-and-sour plum sauce with a light vinaigrette, making a tart dressing to nap the rich flaked fish. I’ve set out a generous mound of the fish salad on soft lettuce; you might want to serve it with bread sticks or rolls for brunch.
© 1988 Elizabeth Andoh. All rights reserved.