Stockfish Vegetable Salad
Stockfish vegetable salad is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g salted stockfish
- 3 tomatoes
- 0.5 cucumber
- 1 small green bell pepper
- 1 small onion
- 50 g green pitted olives
- 3 tbsp capers
- 1 tbsp caper brine
- juice of one lemon
- Tabasco
- 4 tbsp olive oil
- coriander leaves
Instructions
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1.
Place the stockfish in plenty of cold water for 2 days, changing the water twice daily. Then remove the fish, rinse and pat dry. Remove skin and bones, cut into ~1 cm cubes.
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2.
Pour 1 cm of water into a pot, bring to boil, add stockfish, cover and cook for 10 seconds! Drain and transfer to a bowl.
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3.
Wash tomatoes, quarter and seed them, then dice. Peel cucumber, halve lengthwise, remove seeds, dice. Clean bell pepper, deseed, wash and dice. Peel onion and finely chop, roughly chop olives.
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4.
Combine all with capers, caper brine, lemon juice, a splash of Tabasco and olive oil; cover and refrigerate for 2 hours. Sprinkle with coriander leaves before serving.
