Salmon, Celery and Carrot Salad
2 servings
15 minutes
This simple but very elegant salad should be prepared only from the best ingredients - freshly salted, preferably home-salted, salmon, young sweet carrots and aromatic crunchy celery. And seasoned with the best olive oil, with the aroma of freshly cut grass. And sprinkled with only freshly ground black pepper.
1
Remove the skin from the fillet of lightly salted salmon and carefully clean it of bones. Cut into small cubes with an edge of about 5 mm. Transfer to a deep bowl.
- Lightly salted salmon: 150 g
2
Use a sharp knife or vegetable peeler to remove the tough outer layer from the celery stalks, then chop it as finely as the fish. Transfer to the bowl with the salmon.
- Celery: 2 stems
3
Peel the carrot and slice it into thin round pieces at a slight angle. The thinner the slices, the better. Transfer to a bowl with the fish and celery.
- Carrot: 1 piece
4
Add black ground pepper and salt to the fish and vegetables (salt can be omitted if the fish is salty enough). Add a tablespoon of olive oil and squeeze lemon juice.
- Freshly ground black pepper: to taste
- Salt: to taste
- Olive oil: 1 tablespoon
- Lemon juice: to taste
5
Carefully mix everything, serve the finished salad on plates, and drizzle each portion with olive oil.
- Olive oil: 1 tablespoon
