1/2 C. chopped fermented dilled carrots
2 spring onions sliced diagonally
1 Can drained Salmon with all the skin and bones included
2 T. Vinaigrette dressing.
2 Stalks celery sliced diagonally.
1 Red bell pepper cut into sixths, roasted or fried.
2 Eggs- hardboiled and sliced for garnish.
2 Tomatoes sliced for garnish.
Fresh ground pepper over everything.
No salt is needed because the salmon has enough.
Mix the salmon with everything except the tomatoes and eggs. Place on the plate with tomatoes, eggs, and roasted peppers for garnish.
This "recipe" was constructed from the items I had on hand. I do like to keep salmon in the pantry and I always have eggs, celery, and fermented carrots. The onions were from the garden and the tomatoes were very good ones from the grocery, not actually in season and were the red peppers.
If I'd had radishes, they would have gone in and probably a few chopped leaves of spinach for more color. Potatoes would have been very good on the side. I would have fried them with the peppers in coconut oil. I've been enjoying warmer weather cooking which includes cold and hot on the same plate. The salmon salad was cold and the peppers and eggs were warm. A very nice salad composé.