Stockfish Salad, I called it that because I used stockfish without cooking it. For this preparation, I used stockfish after soaking it in water for a few days, obviously without cooking it. You can also use the ready-to-eat kind, which is delicious. Traditionally, even at home, my mom often prepared it cut into small pieces and seasoned with onions, cherry tomatoes, celery, and whatever else was available in the pantry, like olives, which were used only if available. Really simple and quick to prepare, without cooking, it becomes not only a second course but also a tasty appetizer to enjoy on the lean eve of many holidays and occasions.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Mediterranean
- Seasonality: All seasons
Ingredients
- 7 oz stockfish
- 1 red onion
- 3.5 oz celery
- 5.3 oz cherry tomatoes
- to taste parsley
- 1/3 cup extra virgin olive oil
- 1 lemon (juice and zest)
- 1 tsp salt
Tools
- Chopping Board
- Bowl
Preparation
How to prepare stockfish salad
The smaller the pieces of stockfish, the better they are when you mix and season everything together to prepare the stockfish salad.
Similarly, cut the onion into very small pieces.
After cutting the cherry tomatoes and celery, mix everything together and season with salt, oil, and lemon.
Mix well and finish with a handful of chopped parsley. The stockfish salad is ready.
