Fermented Cod Salad with Beetroot and Spinach

Name: Fermented Cod Salad with Beetroot and Spinach
Total time: 10 min
Yield: 1 serving
Ingredients: 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

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10 minTotal time

easyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

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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.

Salad

Steps

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