Portion Steelhead and season with salt and sugar evenly and set aside @ room temperature over night or for 8-10hrs. This method allows excess moisture to be released, so that smoke can penetrate the fish. Blanch potatoes in salted water until they are fork tender, set aside.

Puree salmon in a food processor and place in a metal mixing bowl. Mix in prepared ingredients. Salmon sausage mixture should be tested in sauté pan for seasoning adjustments. Using a sausage maker or kitchen aid with sausage maker attachment, place sausage casing on spout.

Prepare Hollandaise by placing shallot, white wine, lemon juice, Worchester sauce and tabasco in a  sauce pan and reduce until almost dry, set aside. Place egg yolks in metal bowl. Whisk over boiling water, while carefully removing periodically so that mixture doesn’t get to hot and curdle.

Season and pan sear Black cod, set aside and marinate for 30-45 minutes. While Black cod is marinating, prepare shiitake mushrooms in thin stripes (julienne) and sauté until soft with ginger and garlic. Add pre blanched edamame and set aside.

For presentation of the Tuna, Apricot and Mango salad, place pickled radish with apricot and chili’s on the bottom of the salad. Then Chiffonade (to roll and thinly cut Nappa cabbage) and place garnish on top of salad.