Smoked fish (salmon) with fennel and pear salad
Makes 8 servings.

1 1/4 pounds thinly sliced smoked fish (such as sable, trout, whitefish, salmon), 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 fresh fennel bulb, trimmed, halved vertically, cored, sliced paper-thin, 2 cups (packed) green leaves (romaine lettuce), 1 big green pear thinly sliced.

Whisk oil and lemon juice in bowl. Season dressing with salt and pepper. Toss half with fennel and half with green leaves. Mound both alongside fish. Overlap fish on a top of salad.