Celery and lightly salted salmon salad

4 servings

10 minutes

Celery and lightly salted salmon salad is a refined dish with Italian roots, combining the freshness of vegetables and the sophistication of seafood. The light crunchy texture of celery harmonizes with the tenderness of salmon, creating an amazing flavor balance. The dressing made from sunflower oil, narsharab, and lemon juice adds a sweet-sour note to the salad, while parsley and dill refresh its aroma. Crispy slices of fried potatoes add contrast, making the dish more filling. This salad is perfect for both a light dinner and a festive table, allowing you to enjoy the richness of flavors and the natural freshness of ingredients.

Energy value per serving

• Calories: 318
• Proteins: 12.9g
• Fats: 22.1g
• Carbohydrates: 16.2g

Ingredients

• Celery stalk: 500 g
• Lightly salted salmon: 200 g
• Sunflower oil: 50 ml
• Narsharab sauce: 20 ml
• Lemon: 0.5 pc
• Parsley: 20 g
• Dill: 20 g
• Potato: 2 pc
• Butter: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the celery into small cubes, do the same with the salmon.

   Required ingredients:

   • Celery stalk: 500 g
   • Lightly salted salmon: 200 g

2. Mix sunflower oil with narsharab sauce, freshly squeezed lemon juice, finely chopped parsley, coarsely chopped dill, a pinch of salt, and pepper.

   Required ingredients:

   • Sunflower oil: 50 ml
   • Narsharab sauce: 20 ml
   • Lemon: 0.5 piece
   • Parsley: 20 g
   • Dill: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Mix the sauce with celery and salmon.

   Required ingredients:

   • Celery stalk: 500 g
   • Lightly salted salmon: 200 g

4. Slice the boiled potatoes thinly and fry them in butter. Place the potatoes on plates and top with a salad of celery and salmon.

   Required ingredients:

   • Potato: 2 pieces
   • Butter: 20 g