| Cook Time | 10 minutes |
| Servings |
Ingredients
- 3 pieces Celery root
- 0.5 jar Pineapple (canned)
- 1 piece Lemon
- 1 piece Salmon
Ingredients
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Instructions
- I wash the celery stalks and use a paper towel to remove the water.
- Cut. I cut the stem lengthwise and then cut it fine across. Leaves are not used. Only for decoration or as a separate dish 🙂
- Now we cut the fish. I used slightly salted salmon bellies when cooking. Also, first cut along, then across.
- Now open the pineapples and put them in the salad bowl. The quantity is determined by taste. I add another 1-2 teaspoons of pineapple syrup.
- Add the lemon juice. The juice is already squeezed out in the bottle. Add to the eye, but I think there is somewhere 1-2 tablespoons of juice. I do not salt the salad, I am satisfied with the salinity that the fish gives it.
- Stir.
- Decorate with celery leaves.
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