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.