Smoking not only imparts flavour to the mullet, but also creates a beautiful texture. While the fish can be smoked ahead of time and served chilled, it's even better served soon after it has been smoked - allow it to cool for about 30 minutes before scattering with the delicate salad so it doesn't wilt, or serve the salad to the side.
Note Smoking woodchips are available from select barbecue-supply shops and specialist online suppliers. Indirect grilling is cooking away from the heat using the top rack. It's important to have your coal base well established and glowing before adding woodchips.