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Celery, potato and salt cod salad

by Anna Tobias
  1. Celery, potato and salt cod salad
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This glorious salad is extremely simple to make. The three primary ingredients blend beautifully to form a combination of salty fish, creamy potato and fragrant crisp celery, tied together with peppery olive oil and lemon. Take a look at Anna Tobias' other recipes that celebrate everything good and great about celery.

First published in 2019
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This is a recipe where the three core ingredients really stand out on their own and sit harmoniously next to one another. Salty cod, soothing, gentle potato and aromatic, crunchy celery. This could be served as a delicious starter or a light lunch. Any leftovers can be fried up to make a wonderful hash with a fried egg.

The dish would also work wonderfully with sliced octopus instead of salt cod. You could also try it with ox tongue, cut into slices slightly larger than the celery. In this instance replace the lemon juice with two tablespoons of red wine vinegar, and add a generous teaspoon of Dijon mustard when dressing the potatoes.

Ingredients

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Method

1
Drain the salt cod and place in a saucepan with the bay leaf. Cover with cold water and bring gently to the boil. Once boiling, turn the heat off, cover the pan and leave for 15 minutes. By this time the cod should be perfectly cooked. Remove from the water and flake the cod into large pieces, discarding the skin and checking for any pin-bones
2
Discard the toughest outer stalks of the celery and chop the first centimetre off the top of the stalks (any trimmings can be used for stock). Wash the celery throughly. Divide the outer sticks of celery from the tender heart. Slice the outer stalks on a slight angle into 0.5cm pieces
3
Pick the pale leaves from the heart of the celery and roughly chop with the bunch of parsley. Slice the heart finely at a slight angle
4
Cook the potatoes in a pot of boiling salted water until tender (about 15–20 minutes). 5 minutes before the end, add the outer celery slices to the pot and cook until tender
5
Roughly slice the potatoes into thirds, making sure that they are somewhat misshapen to give the dish some character. Whilst the potatoes and celery are still warm, dress them with lemon juice and olive oil. Add the raw celery along with the leaves, parsley and lemon zest and season. Make sure not to add too much salt, as the salt cod will help to season the dish. Gently mix in the pieces of salt cod, trying to avoid breaking up the flakes as much as possible, then divide the mixture between 4 bowls
6
Serve immediately with a glass of white wine
First published in 2019
Anna Tobias

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

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