Smoked salmon, like marinated saba (mackerel), provides an excellent way to make sushi when truly fresh fish is just not available.

Smoked salmon is delicious rolled into a maki (which means roll) with vinegared rice and nori, then dipped into shoyu and wasabi. It does not work quite as well as nigiri-zushi (the familiar Tokyo style of fish moulded onto rice).

Of course, smoked salmon is wonderful in a bagel, with a rye, black bread, or soft poached eggs.

Cresting a bit of smoked salmon on a bed of chevré atop a toasted bagel or garlic crostini with a few large golden eggs of salmon roe is also splendid.

Beer, wine, saké, coffee, tea, water, tomato juice are all wonderful accompaniments.