Dried Fish Salad with Beetroot, Radishes, Asparagus, and Toasted Pumpkin Seeds

Method

Dried Fish

• Slice the dried fish into thin strips.
• Marinate with good olive oil, lemon zest, a pinch of Maldon salt before baking in a preheated oven at 175°C for 3-5 minutes.

Beetroot, radish, and asparagus

• Peel off the outer skin of the beetroot.
• Rinse with cold water together with radishes and whole asparagus.
• Then peel everything into thin strips using a peeler and place all ingredients in cold water with ice cubes.
• Pat dry thoroughly with paper before marinating in a little olive oil, a pinch of Maldon salt, and a few drops of lemon juice.

Crispy pumpkin seeds

• Pumpkin seeds are cooked in lightly salted water.
• Toss in a pan with a little neutral cooking oil or roast on a baking sheet in the oven until golden.

Salad

• Toss the salad with a bit of olive oil. Arrange with the thin slices of radish, beetroot, and asparagus, and the salad.
• Then layer the lightly baked dried fish slices. Garnish with crispy pumpkin seeds and fresh chervil.