Steps
1. Begin by preparing the fermented cod fish. If it's not ready, soak the cod in water overnight to reduce saltiness, then boil for 10 minutes.
2. In a bowl, combine the fresh spinach, diced cooked beetroot, and chopped celery.
3. Flake the fermented cod into bite-sized pieces and add it to the bowl.
4. Drizzle with olive oil and season with rock salt and pepper. Toss gently to combine all the ingredients.
5. Let the salad sit for 5 minutes to allow the flavors to meld, then serve immediately.