Fermented Cod Salad with Beetroot and Spinach

This refreshing and nutritious salad features fermented cod fish paired with vibrant beetroot, crisp celery, and fresh spinach. The dish is dressed with a zesty olive oil and pepper mixture, making it perfect for a light yet satisfying meal.

Steps

1. Start by rinsing the fermented cod fish under cold water to remove excess salt. Pat dry with a paper towel. 2. In a bowl, combine the sliced celery, fresh spinach, and sliced beetroot. 3. Add the fermented cod fish to the bowl with the vegetables. 4. In a small bowl, whisk together the olive oil, rock salt, and pepper to create a dressing. 5. Pour the dressing over the salad and gently toss to combine all ingredients evenly. 6. Serve immediately, garnishing with additional pepper if desired.

100g Cod Fish (fermented) 50g Celery (sliced) 50g Spinach (fresh) 50g Beetroot (cooked and sliced) 1 tsp Rock Salt 1/2 tsp Pepper 1 tbsp Olive Oil