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