I wash the celery stalks and use a paper towel to remove the water.
Cut. I cut the stem lengthwise and then thinly cut it across. The leaves are not used. Only for decoration or as an independent dish 🙂
Now we cut the fish. When cooking, I used lightly salted salmon bellies. In addition, first cut lengthwise, then crosswise.
Now open the pineapples and put them in a salad bowl. The quantity is determined by taste. I add 1-2 more teaspoons of pineapple syrup.
Add lemon juice. The juice is already squeezed out in the bottle. We add it by eye, but I think there are somewhere 1-2 tablespoons of juice.
I do not salt the salad, I am satisfied with the salinity that the fish gives it.