Fermented Cod Salad with Beetroot and Spinach

This vibrant fermented cod salad combines the rich flavors of cod with the freshness of spinach and the earthy sweetness of beetroot. A delightful dish that is both nutritious and satisfying, perfect for a light lunch or dinner.

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.

100g Cod Fish (fermented) 50g Fresh Spinach 50g Cooked Beetroot (diced) 1 Stalk Celery (chopped) 1 tsp Rock Salt 1/2 tsp Pepper 1 tbsp Olive Oil