Cod Salad
2 servings
20 minutes
Cod salad is a vibrant dish of Spanish cuisine that combines the freshness of vegetables, sweet and sour notes of apples, and the rich flavor of tender cod. This dish originates from the coastal regions of Spain where cod is widely used in gastronomy. Chilled vegetables infused with soy sauce create an amazing lightness, while celery greens add spicy nuances. Fish marinated in vinegar acquires a subtle tanginess that reveals a full spectrum of flavors. This salad is perfect for a light lunch or as an original appetizer for dinner. One can experiment with the selection of vegetables to create new variations of this exquisite treat.
1
Cut carrots and apples into strips 3-4 cm long, cucumbers and tomatoes into half-moon slices, place in a bowl, and put in a cold place.
- Carrot: 1 piece
- Apple: 1 piece
- Cucumbers: 1 piece
- Tomatoes: 2 pieces
2
Cut the cooked, chilled cod without skin and bones into pieces according to the number of servings, place in a dish, pour with vinegar, and also put in a cold place.
- Fish: 200 g
3
Before serving, lightly salt the vegetables, mix with 2-3 tablespoons of soy sauce, and place on dried salad leaves; top with pieces of fish and sprinkle with celery or pepper. You can diversify the salad's taste by changing the selection of vegetables.
- Green salad leaves: 100 g
- Celery leaves: 50 g
- Ground allspice: pinch
