Bluefish Salad

Last night I made a whole bluefish on the grill. It was nothing fancy, just dressed with a little olive oil and sea salt. Despite it being really tasty, we had leftovers, so I made a bluefish salad today. It's pretty classic, I just added some celery leaves to it. This is nice for lunch when paired with some sorrel or lettuce leaves, sliced tomatoes and a wedge of lime, for a little extra zing. Use a gluten-free crispbread and it's a gluten-free meal! Enjoy!

• 2 cups cooked bluefish
• 2 celery stalks, minced
• a few pale celery leaves minced and some reserved for garnish
• 1 heaping tablespoon minced shallot
• red wine vinegar
• 3 heaping tablespoons mayonnaise
• sea salt
• ground black pepper

Place the shallot in a small bowl and cover with the vinegar. In the meantime, pick your bluefish over, removing the skin and any bones and flake equalling 2 cups. To your bluefish, add in the celery, celery leaves, mayonnaise, salt and pepper. After 5 minutes, drain the shallot, rinse with water and add to your fish. Give it a nice mix and adjust the seasoning as needed. Garnish with the celery leaves. Makes 4 half cup servings.