| Cook Time | 10 minutes |
| Servings |
Ingredients
- 3 pieces Celery root
- 1/2 jar Pineapple (canned)
- 1 piece Salmon
- 1 piece Lemon
Ingredients
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Instructions
- Wash celery stalks and using a paper towel remove the water.
- Cut. I cut the stem lengthwise and then cut it finely across. Sheets do not use.
- Now cut the fish. I used in the preparation of salted salmon bellies. Also first cut lengthwise, then across.
- Now open the pineapples and put them in the salad bowl. The number is determined by taste. I add another 1-2 tsp pineapple syrup.
- Add lemon juice. In bottle already squeezed out juice. Add on the eyes, but I believe it's somewhere 1-2 tablespoons of juice. I salad not salted enough for me the salinity that gives him a fish.
- Mix well. Ready.
(1 votes, average: 5.00 out of 5)
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