Marinated saury

Sprinkle salt on the filleted saury and leave for about 30 minutes. Thinly slice the onion and soak it in water

After 30 minutes, rinse off the salt from the saury, then place the saury and thinly sliced ​​lemon in a bowl filled with vinegar and let it steep for about 5 minutes

Cut the daikon radish and myoga ginger into 2mm strips and soak them in water

After 5 minutes, remove the saury from the tray, peel off the thin skin, and cut into bite-sized pieces. Place in a bowl and add the blanched onion, lemon juice, and olive oil from [1] and mix

Once the daikon radish and myoga are crisp, drain the water thoroughly and add the ingredients * and mix

Place [4] on a plate and top with the vegetables [5]. Add the chervil and chives on top, and drizzle with a little olive oil and lemon juice to complete