Warabi-Salmon Pupu

Sachi Fukuda

• 1 bunch young warabi, (tight tip)
• 1 tray salted salmon (3/4 to 1 pound)
• 3 large, firm, ripe tomatoes, cubed
• 1 medium Maui onion, thinly sliced and chopped 1/2″ in length

Rinse salted salmon three times and soak in ice water for 4-5 hours to dilute salt. Skin, bone and cut salmon in 1/2″ strips and 1/2″ cubes. Refrigerate.

Wash all the fine hair from the warabi, cut into 1″ to 1 1/2″ lengths and blanch in boiling water with 2-3 Tablespoons of salt for 30-45 seconds, stirring constantly. Drain and immediately soak in bowl of water with ice cubes. After ice cubes are all melted, drain.

Mix salmon with tomatoes and onion. Add drained warabi and mix well. Refrigerate until serving time.

NOTE: Warabi must be mixed immediately after draining. If left in the refrigerator for any length of time without mixing, it will turn dark and black. If you must cook it and keep it for any length of time before mixing it, place in a bowl with water. Drain and mix when ready.