Ingredients
Preparation
Cut clipfish in small pieces and cook in unsalted water for approx. 3 minutes.
Drain and flake the clipfish.
Cook potatoes, peel and slice.
Place salad on a plate and cover with clipfish and potato slices.
Dressing
Pan-fry bacon in olive oil until crispy.
Add cherry tomatoes cut in half and white wine vinegar.
Heat up the dressing.
Pour the warm dressing over the salad and serve.