Skin-Glow Salad with Salted Red Fish and Avocado

First prepare salted red fish (80 g) if it is not ready yet. Roast bell pepper (60 g) at 220 C for 18-20 minutes until the skin darkens in spots and the flesh turns soft, then cover it with a bowl for 5 minutes, peel it, and cut it into strips.

Mix mayonnaise (30 g) with horseradish (5 g). Warm sesame seeds (5 g), flaxseed meal (5 g), and pumpkin seeds (5 g) in a dry skillet for 1-2 minutes, only until fragrant, without letting them burn.

Arrange romaine lettuce (20 g), avocado (80 g) in large pieces, roasted pepper strips, and pieces of salted red fish (80 g) on a plate. Spoon over the mayonnaise-horseradish dressing, sprinkle with the seeds, and serve chilled right away.