Smoked Salmon Salad

1. Open the smoked salmon package and remove the thinly sliced salmon. Tear into bite-size pieces and place them in a serving dish, bowl or platter.

2. Cut your onion from stem to stem. Peel the skin off. Rotate the onion half (so that when you slice you’ll have half rings) and slice it as thinly as possible. Spread the onion slices on top of the smoked salmon to make your second layer.

3. Next, slice your tomatoes in half, then cut each half into thin slices. Spread the slices on top of the onions as your third layer.

4. Next take the radish sprouts from the package. To wash the radish sprouts, hold the root end and submerge the green parts into a bowl of clean water. Swish it around and drain. Squeeze out as much of the liquid with a paper towel, then dab dry. Chop off the roots and discard them, leaving the long stems and dark green sprouts intact. Place the greens on top of the sliced tomatoes.

5. Add 1/4 cup of ponzu (ponzu is a citrus seasoning and sauce, usually found in the soy sauce aisle at your grocery store). Pour the ponzu down the side of the serving dish, bowl or platter to reach the bottom.

6. Add one heaping tablespoon of tobiko or masago (a type of caviar or fish roe) to garnish. Add some lemon slices or wedges if desired and serve.