Celery, Bell pepper, Halibut, Salad with fish, Monastery kitchen, Smoked halibut

Celery Root Salad with Smoked Halibut

Grilled salmon fillet is one of the simplest dishes that can be prepared as a second course for the Easter table. Salmon can be served with a salad of fresh or grilled vegetables as a side dish.

Ingredients

Servings 6
  • 1 large celery root (800–900 g)
  • 350 g cold smoked halibut
  • 2 red sweet peppers
  • 60 g unroasted sesame seeds
  • 200 g of good mayonnaise, homemade is better
  • salt, freshly ground black pepper
  • lettuce salad for serving

Cooking

Step 1

Peel the celery root and cut it into the thinnest long strips. Pour boiling water over, let stand for 5 minutes, drain in a colander and pat dry.

Step 2

Cut the peeled sweet pepper into long thin strips, mix with celery, salt a little, mix, season with mayonnaise.

Step 3

Cut the halibut fillet into small pieces, make sure that there are no bones left, add to the salad, pepper, mix.

Step 4

Toast the sesame seeds in a dry frying pan, shaking, 1.5 minutes. Cool slightly, sprinkle over salad and serve over lettuce leaves.

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