Fermented Cod Salad with Beetroot and Spinach

A vibrant and nutritious salad featuring fermented cod, complemented by fresh spinach, crunchy celery, and earthy beetroot. This dish is packed with flavor and is a unique way to enjoy the benefits of fermentation.

Steps

1. If using raw cod, soak in a salty brine for 24-48 hours to ferment before using. 2. In a bowl, combine the fermented cod fish, fresh spinach, chopped celery, and diced beetroot. 3. Drizzle with olive oil, and season with rock salt and pepper to taste. 4. Gently toss all ingredients together until well mixed. 5. Serve chilled in a glass jar or container for a beautiful presentation.

100g Cod Fish (fermented) 50g Spinach (fresh) 30g Celery (chopped) 50g Beetroot (cooked and diced) 1 tsp Rock Salt 1/2 tsp Pepper 1 tbsp Olive Oil