Cold Smoked Salmon Salad (Yeoneo Naengchae)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the salmon into dice.
2. Sprinkle lightly with white pepper and coat with starch.
3. Steam the starch-coated salmon in a steamer over rising steam and let cool.
4. Finely julienne the cucumber, radish, celery, and pear, soak in cold water, and drain.
5. Finely chop the canned pineapple and blend finely in a blender with the measured ingredients.
6. Arrange the prepared vegetables and steamed salmon on a plate and serve with the sauce.