Recently I prepared a big eye tuna that was rolled in wild fennel pollen and then cold-smoked and served raw. I paired the tuna with red and green plums from the orchard. The plums were picked slightly green to keep them away from the birds - so I shaved them and tossed them with sea salt for a few minutes. This idea came from my experience working in Hawaii - where ling hi mui is a popular seasoning on everything from shaved-ice to popcorn. On this dish the salted plum provides both the salt and acidity to balance the lightly smoked fish. Wild radish blossoms and radish pods finish the plate.