timolina/Depositphotos.com

Ingredients

• 3-4 medium potatoes;
• 3 eggs;
• 2 carrots;
• salt and pepper - to taste;
• 4-5 stalks of green onions;
• 2 pickled or pickled cucumbers;
• 4 tablespoons of sour cream.

Cooking

Boil potatoes and carrots. Cool, peel, cut into medium-sized cubes, salt and pepper. Leave a quarter of the egg for decoration.

Finely chop the green onions, chop the cucumbers into strips. Drain the oil from the cookie jar into a separate container. Mash the fish with a fork and add 2 tablespoons of canned oil.

Lay the salad in layers on a plate: potatoes, cod liver, most of the green onions, cucumbers and carrots. Coat each layer with sour cream. Top with eggs and leftover onions.

zhekos_/Depositphotos.com

Ingredients

• 10 quail eggs;
• 150 g of semi-hard cheese;
• 1 small bunch of green onions, dill or parsley;
• 1 celery stalk - optional
• 1 can canned liver cod;
• 1 tablespoon of mayonnaise;
• pepper and salt - to taste.

Cooking

Hard boil quail eggs. Cool, peel and cut into quarters. Grate the cheese on a fine grater. Chop greens.

Drain the canned oil into a separate bowl. Mix it with mayonnaise and pepper.

Cod liver cut into medium pieces and put in a bowl with eggs and cheese. Pour sauce, salt and garnish with herbs.

tycoon/depositphotos.com

Ingredients

• 1 can of canned cod liver;
• 1 small cucumber;
• ½ teaspoon salt;
• 3-4 stalks of green onions;
• 3 sprigs of dill;
• ½ onion;
• 2 tablespoons of apple or rice vinegar;
• 1 teaspoon sesame;
• 1 teaspoon sesame or olive oil;
• 2 eggs - for decoration.

Cooking

Drain the oil from the canned food. Cod liver cut into large pieces.

Slice the cucumber into thin slices. Place in a bowl, sprinkle with salt and stir. close cling film and refrigerate for 15 minutes. Then take it out, rinse with water, put it in a colander and manually squeeze out the remaining liquid.

Chop the green onion, cut the onion into thin half rings. Mix with cucumber, add vinegar, sesame seeds and leave for 5-7 minutes.

Put the onion and cucumber on a plate, spread the cod liver on top and pour over it with oil.

AGphoto/Depositphotos.com

Ingredients

• 2 tomatoes;
• 3-4 radishes;
• 1 cucumber;
• 3 stalks of green onions;
• 1 can of canned cod liver;
• 2 tablespoons of soy sauce;
• salt and pepper - to taste;
• greens - for decoration.

Cooking

Cut tomatoes, radish and cucumber into cubes. Finely chop the onion. Drain the oil from the canned food. Divide the liver into small pieces.

Mix all ingredients. Pour soy sauce. Salt and pepper.

Garnish with herbs before serving.

prepareandnourish.com

Ingredients

• 100 g rice or 150 g cauliflower;
• 4 eggs;
• 3 stalks of green onions;
• 3 sprigs of dill;
• 1 can of canned cod liver;
• salt - to taste;
• 1 bunch of lettuce;
• 120 g yogurt without additives.

Cooking

Rice until cooked (it will take about 20 minutes), drain in a colander and cool. cauliflower disassemble into inflorescences and cook in boiling water for 10-15 minutes, and then cool and chop.

Hard boil the eggs. When they have cooled, peel them and grate on a medium grater. Finely chop the onion and dill.

Drain the oil from the canned food. Mash the cod liver with a fork, then combine with rice or cauliflower, eggs and onions. Spread mixture over lettuce leaves.

For dressing, beat with a blender or manually yogurt with dill, salt a little. Serve the sauce separately.

amanda-seafoods.dk

Ingredients

• 200 g cherry tomatoes;
• 4-5 sun-dried tomatoes;
• 50 g parmesan;
• 1 can of canned cod liver;
• 100 g arugula;
• 1 tablespoon of peeled pine nuts;
• salt and pepper - to taste;
• 2 tablespoons of balsamic vinegar.

Cooking

Cherry cut into quarters Sun-dried tomatoes- into thin strips. Cut the Parmesan into slices.

Drain the oil from the canned food. Place the liver in the pan and fry over medium heat for about 5 minutes.

Arrange arugula, cod liver, cherry tomatoes and sun-dried tomatoes on a plate. Sprinkle with cheese and pine nuts, salt and pepper. Drizzle with balsamic vinegar.

tycoon/depositphotos.com

Ingredients

• 2 eggs;
• 2 medium carrots;
• 1 bunch of green onions;
• 3-4 sprigs of parsley;
• ½ lemon;
• 1 handful of pistachios;
• 2 slices of bread;
• 1 can of canned cod liver;
• salt and pepper - to taste.

Cooking

Boil the eggs hard-boiled until tender. Cool and cut into small cubes. Grate half of one egg on a fine grater.

Finely chop onion and parsley. Squeeze out the juice from the lemon. Peel the pistachios and cut into halves.

Cut the bread into medium-sized cubes and dry in a frying pan without oil.

Drain the oil from the canned food. Divide the liver into medium pieces.

Put eggs, greens, pistachios, cod liver, croutons on a plate. Season with lemon juice, salt and pepper. Sprinkle grated eggs on top.

russianfoods.com

Ingredients

• 3 eggs;
• ½ onion;
• 1 cucumber;
• 1 can of canned cod liver;
• 4½ tablespoons of mayonnaise;
• salt - to taste;
• 1 sprig of greens - for decoration.

Cooking

Hard boil the eggs. Cool and clean. Separately grate the yolks and whites on a medium grater. Leave half of the egg to decorate the dish.

Finely chop the onion, cucumber into thin slices.

Drain the oil from the liver, then mash it with a fork. Mix with proteins, onions and three tablespoons of mayonnaise. Salt.

Season the yolks with 1 tablespoon of mayonnaise and add a little salt.

Put a layer of proteins with a liver on a plate. Top - yolk-mayonnaise mixture. Decorate the salad with a mayonnaise net, egg and herbs. Place cucumber around.

Zukamilov/Depositphotos.com

Ingredients

• 2-3 potatoes;
• 5 quail eggs;
• 1 can of canned beans;
• 100 g of Chinese cabbage;
• 1 bell pepper;
• 1 can of canned olives;
• 2 cloves of garlic;
• 1 small bunch of parsley;
• 1 can of canned cod liver;
• ½ lemon;
• 1 tablespoon Dijon mustard;
• salt and pepper - to taste.

Cooking

Boil until tender, hard boiled eggs. Cool, peel and cut into medium cubes. Reserve 1 egg for garnishing the salad. Drain the liquid from the can of beans.

Chop the cabbage and pepper into thin strips, divide the olives into halves. Pass the garlic through a press, finely chop the parsley. Drain the oil from the cod liver and cut it into small pieces with a fork.

Mix lemon juice with mustard, salt and pepper.

Place all ingredients in a bowl and season with lemon mustard sauce.

niftyrecipe.com

Ingredients

• 4 eggs;
• 1 carrot;
• 3 potatoes;
• 8–10 prunes;
• 3-4 stalks of green onions;
• 1 can of canned cod liver;
• 150 g of mayonnaise;
• cranberries and a sprig of greenery - for decoration.

Cooking

Boil eggs, carrots and potatoes until tender. Cool, peel, separate the whites from the yolks. Rub on a coarse grater or chop with a knife.

Coarsely chop prunes and green onions.

Drain the oil from the cod liver, then mash it with a fork.

Lay the lettuce in layers in a deep bowl. First potatoes, after the liver, green onions, carrots, prunes, proteins and yolks. After each layer, make a mesh of mayonnaise.

Decorate with herbs and cranberries. Leave in the refrigerator for 15-20 minutes before serving.

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Salad features and new ways of serving

In a puff cake with cod liver, it is important to take into account several nuances.

• Of the many ingredients, at least one component must absorb fat. Usually this boiled potatoes, rice or egg.
• Spicy recipes = greens and vegetables with spicy taste- green onions, pickled onions, dill, pickled cucumbers.
• And the color often comes from boiled carrots, yolks or dark sweet dried fruits (raisins, prunes).

Most cod liver salads are cousins. but in filing ready meals you can dream up due to fine cutting of the components and the viscous texture of the main ingredient:

1. Let's make a filling for a homogeneous salad mass stuffed eggs or tartlets;
2. We fix the mass with a slide on a bagel or put it on a small toast, getting a miniature canapé sandwich,
3. Roll lettuce into balls to roll in sesame seeds or breadcrumbs.

Classic layered with potatoes and carrots

The first recipe is a classic layered and very delicious salad from cod liver - will require a large dish and a detachable baking dish

Cooking time. Boil the ingredients - 30 minutes. We collect the salad - 20 minutes. We insist in the cold - 2 hours.

We need:

• Cod liver (regular canned food) - 250-270 grams
• Potatoes (boiled in uniforms) - 1 pc. large (200-250 grams)
• Carrots (boiled) - 1 pc. large (200 grams)
• Eggs (hard boiled) - 4 pcs.
• Green onions - 1 bunch of medium thickness (adjust to taste)
• Salt and mayonnaise (about 100 ml) - to taste between selected layers

How we prepare:

Briefly - step by step layers in classic recipe cod liver salad:

• Potatoes (tamp!) - Cod liver - Egg whites + mayonnaise mesh - Green onions + mayonnaise mesh (do not tamp!) - Carrots + most mayonnaise + tamp tightly - Egg yolks.

And now in detail - with hints and photos for each step.

Boil hard boiled eggs (10 minutes). Boil potatoes in uniforms and carrots.

To easily peel vegetables and eggs, immediately after cooking, put them under cold water.

We clean the boiled root crops and three on a coarse grater.

Chop the green onion very finely. Open a jar of cod liver oil and drain the oil. They can be seasoned with other dishes. Mash the cod liver with a fork to a comfortable paste-like consistency.

We clean the eggs and separate the whites from the yolks.

How easy is it to separate the components of a boiled egg? We draw a knife across the egg, as if denoting the median circle. Open the halves and remove the yolk, as shown in the photo below.

We grate the whites and yolks - just like the rest of the components.

We take out a convenient tool for quickly forming a salad in layers:

• Detachable baking dish
• And a silicone spatula for dough, which is convenient to tamp the layers of lettuce.

An ordinary spoon will do: you need a little more dexterity

We will collect the salad in a baking dish (16-17 cm), putting it with the top smooth side down.

Distribute all layers evenly and gently press down.

The first layer is grated potatoes, which will absorb the fat from the liver and keep the salad from leaking and losing its shape.

The second layer is the cod liver itself.

The third layer is grated egg whites, on top of which we squeeze out a mesh of mayonnaise and, without pressure (!) Smear it over the entire surface.

When buying mayonnaise, we choose vertical packaging. If it does not have a convenient tip, cut off a very small corner so that the stream of mayonnaise can be thin.

The fourth layer is green onions: it is convenient to distribute it by hand. On top of this layer, you can also smear with mayonnaise, but you should not smear it and press the cut.

Fifth - grated carrots. We will lightly tamp this layer again, cover with mayonnaise and distribute it tightly (!) So that the whole carrot is covered.

The last - sixth - layer: grated egg yolk shavings.

Secrets of taste and stable shape

As you noticed, we use mayonnaise and salt to taste. Usually it is worth salting the densest layers - potato, protein, liver and carrot. And with mayonnaise, you can coat only those ingredients that are too structural (green onions, protein). Then the salad will not float, but appetizingly soaked in sauce.

The choice of mayonnaise is up to you. We use a classic (without additives) and light in fat sauce, because the dish is oversaturated with fats due to fish liver.

The result of the work is colorful in spring! We let the salad stand in the refrigerator for 2-4 hours to get the perfect ensemble, which is so easy to cut into portions, as if very delicious cake.

Amazing with cod liver and prunes

A recipe in which everything is exactly the same as in classic salad, but we replace the green onions with finely chopped onions and pieces of prunes. Do not be surprised! A custom twist with these sweet dried fruits will make a fish dish even softer.

We take the ingredients and peep the processing sequence in the photo above.

Finely chop a small white onion and pour boiling water for 2 minutes to remove the bitterness.

Prunes (5-6 large fruits) are soaked in boiling water for 5 minutes, dried with a paper towel and cut into small pieces.

Plum layer with onions- in place of green onions.

The algorithm for assembling an amazingly delicious cod liver salad with prunes:

• Potatoes - Cod liver - Egg whites + mayonnaise mesh - Onions + prunes + mayonnaise mesh (do not tamp!) - Carrots + most mayonnaise + tamp tightly - Egg yolks.

Paradox layered with raisins and nuts

This recipe attracts with a festive abundance of ingredients and an unusual combination of sweet raisins, crispy apple, hard nuts and fish liver.

We need:

• Cod liver - standard can (250-270 grams)
• Potatoes - 3 pcs. medium size
• Hard boiled eggs - 3 pcs.
• Carrot - 200 grams
• Apple (sweet and sour variety) - about 100 grams
• Lemon juice - 2-3 teaspoons
• Cheese hard grade(e.g. Russian) - 100 grams
• Green onions - 1/2 medium bunch (3 sprigs)
• Black raisins - 1 zhmenya (10-15 pcs.)
• Walnuts - 2 squeezes
• Mayonnaise - up to 100 ml

How do we prepare salad?

Grind the ingredients known from the recipe above, as described.

Soak the raisins in boiling water for 20 minutes. If very large, cut each berry in half.

Coarsely chop the nuts with a knife (or in a blender). Three large apples and sprinkle with lemon juice - for additional sourness of the salad and preservation of the light color of apples.

A piece of cheese is slightly frozen - it will be easier to grate it.

We collect cod liver salad with raisins and nuts in layers:

• Potato - Cod liver - Green onion - Apple + mayonnaise mesh - Raisins - Cheese + mayonnaise mesh - Carrots + mayonnaise dots - Nuts.

Ideal for stuffing with egg and pickled onions

We need:

• Standard can of cod liver
• 5 chicken eggs hard boiled
• 1 small white onion
• Light mayonnaise - to taste
• Greens (dill, parsley) - optional

Cooking is very easy.

1. Drain the oil from the liver, knead with a fork.
2. Marinate finely chopped onion: add 1 tbsp. a spoonful of vinegar (9%), 1 tbsp. a spoonful of water and 1 tbsp. a spoonful of sugar, mix, leave until the juice starts up. Drain the juice and combine with cod liver. If you are afraid that the onion will be sour, rinse in a sieve and let drain completely.
3. A bit of mayonnaise completes the picture - for a viscous consistency that holds its shape well.

The photo is very delicious tartlets stuffed with the described salad. You can buy ready-made molds in every large supermarket.

This perfect recipe cod liver salad - for stuffing eggs, sandwich canapes or snack balls. For the latter, we interrupt the salad mass in a blender or thoroughly mash with a fork.

How to bread snack balls? Finely grated protein with dill, simply chopped greens, finely grated yolk, crumb walnuts, sesame seed, crackers, grated hard cheese.

Piquant with peas and pickled cucumber

We need:

• Cod liver
• 2 eggs (hard boiled)
• 3-4 sprigs of green onions
• 2-3 pickled cucumbers
• Half a can of canned green peas
• A little light mayonnaise - 1 tablespoon

We prepare a very tasty salad quickly and easily: finely chop the onion, eggs and cucumbers, knead the liver and mix in a bowl, where we add it and green pea. Season with mayonnaise - voila! Everyday ingredients, but festive piquancy and rich taste!

Traditional with rice, cucumber and dill

The composition of the ingredients is uncomplicated, the salad is collected in layers, each level is lightly smeared with dressing. You can add creativity and form the salad in portions in a transparent dish (tall glass bowl, wide glass or faceted glass).

For 2-3 servings we need:

• 200 grams of cod liver
• 2 cucumbers (fresh or pickled)
• 1.5 cups boiled rice
• 4 hard boiled eggs
• Green onion to taste
• 1 medium bunch dill
• 3 tablespoons of mayonnaise
• 2 tablespoons sour cream

Step by step instructions are given in the video:

Well that's all. Today very delicious recipes cod liver salads are over. Check out the light so you don't miss the next batch. step by step recipes with photo. Your visits are always welcome!

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Eggs, carrots and rice pre-boil and cool. For salad it is better to choose white round rice(Krasnodar), which melts well. Finely chop the eggs, pickles, carrots and red onions. Rinse rice after cooking with plenty of cold water.

Remove the liver from the jar, put on a paper towel, remove excess oil. Then, in a separate bowl, mash well with a fork. Sprinkle with a little black pepper.

Serving option on a plate

Place a metal or plastic salad ring in the middle of a round plate. The first layer is boiled white rice.


Seal the rice with a special lid with a handle. In the absence of such, gently press a layer of rice to the bottom of the plate with a spoon.


The second layer is cod liver mashed with a fork.


Lay out the next layer boiled carrots cubes and a spoonful of mayonnaise, which is carefully distributed with a dessert spoon.


The fourth layer of salad on the plate is green peas. Can be used canned peas or frozen, which easily turns from an icy state into a ready-to-eat meal with the help of two servings of boiling water. Pour the frozen peas into a bowl, pour boiling water over it, drain the water, scald with hot water again. Drain the water - the peas are ready to eat. And to taste, it is very reminiscent of young peas in pods.


The fifth layer is chopped red onion, which has a milder taste compared to ordinary onions. Yes, it looks great in a salad.


Then finely chopped salted barrel or pickled cucumbers.


It's time to remove the ring and complete the formation of the liver salad. If there is time before serving the salad on the table, at this stage the dish can be sent to the refrigerator still in the ring, for a period of 15-30 minutes.


Top with chopped protein and a small amount of green or red onion.


Finish the salad with mashed egg yolk and finely chopped dill. Drizzle with lemon juice and a dash of olive oil.


Cod liver salad with rice, green peas, carrots and pickles is ready! You can immediately serve on the table or store until the start of the feast up to 6 hours.

It is even easier to prepare in glasses.

To fill with salad, choose low, wide glasses or bowls. Salad in a glass has a slightly different layering sequence:

• boiled rice;
• boiled carrots, mayonnaise;
• mashed cod liver;
• green pea;
• red or Crimean onion;
• pickles;
• chopped protein, mayonnaise;
• yolk crumbs and half a black olive.

Glasses with ready salad can also be stored in the refrigerator, covered, up to 6 hours after preparation. Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Cod liver can hardly be considered a product for everyday meals. It is luxurious, its purpose is to create an atmosphere of chic, celebration. To do this, she needs a decent frame in every dish. For the perfect cod liver salad, use the tried and true recipes.

How to make cod liver salad

This product is unique, healthy, rich in omega-3 fatty acids and vitamin D. Cod liver is sold in the form of canned food with butter. With all the amazing properties as a mono-product, it is difficult to eat it - too fatty. Experienced chefs know how to make cod liver salad, emphasizing it taste qualities. For dishes containing this product, ingredients are selected that do not interrupt the taste, but are satisfying, able to neutralize the increased fat content.

Food from cod liver in oil can be dietary. This product goes well with a variety of raw vegetables: tomatoes, cucumbers, arugula, lettuce, Chinese cabbage, green and onion. Like any fish in oil, cod liver Suitable for potatoes, rice, beans, lentils. Well complement its taste of peas, corn, black Eyed Peas. Cooking such a salad is a great opportunity for searching, trying, experimenting to the delight of you and your family.

Salad with cod liver - recipe with photo

Many step-by-step recipes for cod liver salads move from one site to another, captivating readers. Choosing the best is not easy. Try each one to find out. taste preferences their households. boiled eggs perfectly complement the taste of the main ingredient, so they are used in all recipes. Canned food is traditionally crushed by crushing with a fork, and eggs and boiled vegetables- using a grater. A delicate salad mixture is served in a common salad bowl or in portions. Serving the dish in tartlets will make the meal interesting and aesthetic.

in layers

Puff salads are not only tasty, but also unusually beautiful on the table and in the photo. They are decorated in the form of a cake or in portions, in small glass salad bowls. For puff cod liver salad, bright products that blend well with each other are selected. Put the dish on the festive table, it will compete with you classic Olivier and a herring under a fur coat. Cook it in a transparent bowl and enjoy not only the taste, but also the appearance.

Ingredients:

• jar of cod liver - 1 pc.;
• potatoes - 2-3 pcs.;
• chicken egg - 3 pcs.;
• carrots - 1-2 pcs.;
• pickled cucumbers - 3-4 pcs.;
• green onions - a small bunch;
• hard cheese - 50 g;
• mayonnaise - 1 pack;
• ground black pepper.

Cooking method:

1. Open the canned liver, drain, leave to glass. Fluff with a fork and add pepper.
2. Boil, peel, chop potatoes, carrots, eggs. Grate potatoes on a coarse grater, carrots on a fine grater. Separate egg white from the yolk, chop them separately.
3. Peel the cucumbers, rub on a coarse grater, let the excess liquid drain.
4. Grate cheese on a coarse grater.
5. Finely chop the green onion.
6. Lay layers of potatoes, canned food, onions, a little mayonnaise. Further layers: cucumber, egg white, carrots, grated cheese, a little more mayonnaise, yolk.
7. The salad turns out bright, sunny, it does not need additional decoration.
8. Leave the finished mixture in the refrigerator for two hours to soak.

with egg

Making a puff masterpiece takes an unreasonably long time. Prepare a light but incredibly tasty cod liver salad with eggs. It contains only three ingredients: cod, hard-boiled eggs, onions - green or onion. The salad does not need to be seasoned with anything additionally; canned oil adds tenderness to it. Great idea: this dish can be prepared using only the yolks of chicken eggs, and served in portions, in halves of the proteins. Cod liver salad looks great in tartlets or as a spread on sandwiches.

Ingredients:

• large chicken egg - 5 pcs.;
• green or onion - 150 g;
• salt (if required).

Cooking method:

1. Remove the liver pieces from the jar, chop with a fork. You can use a blender, it will turn out more tender. Don't throw away the oil, you might need it!
2. Rub the eggs on a fine grater. The yolk can be turned into crumbs with a regular fork.
3. Finely chop the onion or green feathers.
4. Mix all the blanks, bring the mass to homogeneity.
5. If necessary, add salt and oil that is left in the jar. Do not overdo it, the dish should not be too greasy.

Classic recipe

What can be considered a classic snack with cod liver is a moot point. The classic cod liver salad recipe offered in this section was known to housewives in the century before last and remains popular to this day. Minimal amount potatoes, fresh, juicy cucumber and young greens of onions, parsley, dill make the dish a real summer find. If you approach the serving of the dish creatively, you can fill the halves of cucumbers with a salad mixture. It will be beautiful and interesting.

Ingredients:

• cod liver - 1 can;
• large potatoes - 2 pcs.;
• fresh cucumber - 2 pcs.;
• chicken egg - 3 pcs.;
• green onions, dill, parsley - a small bunch;
• salt, ground black pepper.

Cooking method:

1. Boil potatoes and eggs, chop them into cubes or on a coarse grater - at your discretion.
2. Remove the fish liver from the jar, knead with a fork.
3. Finely chop the cucumber, onion feathers, herbs.
4. Mix the ingredients, if necessary, add salt, black pepper (preferably freshly ground peas). If the dish seems dry to you, add more oil from the can.

with cucumber

Another dish that is distinguished by its ease of preparation and charm when served is cod liver salad with cucumber. The recipe can be considered a variation of the classic, but they taste very different. This version contains mayonnaise. The salad will only benefit if you cook your favorite sauce yourself. Cucumbers play the main part in the melody of this dish. They must be impeccable: fresh, crispy, not bitter.

Ingredients:

• cod liver - 1 can (220-250 g);
• cucumber - 2 pcs.;
• chicken egg - 3 pcs.;
• green onion - 3-5 pcs.;
• mayonnaise - 2 table. false;
• salt, pepper (if needed).

Cooking method:

1. Cucumbers, chop green onions.
2. Hard-boil eggs, peel, grate.
3. Mash the contents of the can (without oil) with a fork.
4. Mix all the preparations, if necessary - add salt, pepper.
5. Dress the salad with mayonnaise.

with rice

White rice harmonizes well with cod liver. It is a product of neutral taste, the dish with it turns out to be more satisfying, but less fatty. Salad with cod liver and rice can also be considered a classic, given that it was invented over 100 years ago, and the number of its fans is not decreasing. Many housewives believe that rice in this salad is more appropriate than potatoes.

Ingredients:

• cod liver - 1 bank;
• rice - 1/3 cup;
• pickled cucumber - 2 pcs.;
• chicken egg - 3 pcs.;
• green onions, dill - a small bunch;
• mayonnaise - 2 table. false;
• salt, ground black pepper.

Cooking method:

1. Remove the cod liver from the jar, chop with a fork.
2. Boil the rice in in large numbers water, drain and rinse. It should flow well.
3. Hard boil eggs, peel and chop.
4. Finely chop cucumber, onion, dill.
5. Mix all cooked foods, dress the salad with mayonnaise.
6. If necessary, add salt, add spices.

with peas

Another appetizer that will adequately decorate the festive table, will charm guests with its original taste. You can quickly prepare a salad with cod liver and peas, even if the guests are already on the doorstep. In this recipe, the dressing contains lemon juice. If you like this combination, try adding lemon juice in other snacks containing cod liver.

Ingredients:

• cod liver - 1 bank;
• chicken egg - 2 pcs.;
• canned green peas - 3 table. false;
• large potatoes - 1 pc.;
• onion - 1 pc.;
• lemon juice - 1 table. false;
• salt.

Cooking method:

1. Boil potatoes and eggs, peel and chop.
2. Remove the pieces of fish liver from the jar and crush with a fork in mashed potatoes.
3. Mix everything, add peas and finely chopped green onions.
4. Fill with lemon juice. If necessary, add oils from a can and add some salt.

Mimosa

One of the favorite hits of Soviet cuisine is Mimosa. It is as popular today as it was in the days of mothers and grandmothers. In its daily use, canned fish In oil. For holiday table better cook puff salad from cod liver. Treat the preparation, serving the dish creatively - then it will become the highlight of your feast.

Ingredients:

• cod liver - 1 can;
• potatoes - 3-4 pcs. (medium);
• onions - 1 pc.;
• chicken egg - 4-5 pcs.;
• processed cheese - 1 pc. (50 g);
• mayonnaise - 1 pack;
• salt.

Cooking method:

1. Potatoes and eggs should be boiled and peeled.
2. Grind each ingredient carefully and fold separately. Use a grater.
3. Arrange foods in layers: potatoes, onions, canned food, protein, cheese. After the potato layer and on top of the cheese, apply a thin mesh of mayonnaise.
4. The top layer should be crushed yolks.
5. Before serving, the salad must be kept in a cold place for at least two hours.

Sunflower

Sunflower cod liver salad is famous for its design. You can’t go past his photo on the Internet - you immediately want to cook! A very tasty and spectacular dish in the piggy bank of recipes for wonderful housewives. There are several variations of this salad. It is layered and the quantitative and qualitative composition of the layers depends on the preferences of the hostess. You can use the Puff or Mimosa recipe as a basis, add or remove ingredients to your liking. Decorate the Sunflower correctly, and the guests will be delighted with this dish.

Ingredients:

• as for a puff salad recipe;
• chips and olives for decoration.

Cooking method:

1. On a large dish, prepare the usual puff "cake". Layers should be low.
2. Be sure to make the top layer from chopped yolks.
3. Apply a mesh of mayonnaise. Drawn diamond cells will make the dish look like sunflowers.
4. Place a piece of olive in the middle of each diamond. Make sunflower petals from chips.

With cheese

This section presents a simple and versatile dish - salad with cod liver and cheese. It is done very quickly. Fill tartlets with a salad mixture or use it as a spread for sandwiches, pita bread - it will turn out extraordinarily tasty. When decorating the dish, simply put the salad on arugula leaves and decorate it with tomatoes, herbs, olives.

Ingredients:

• cod liver - 1 can (250 g);
• chicken eggs - 3pcs;
• hard cheese - 50-70 g;
• onion or green - 30-50 g;
• mayonnaise - 1-2 table. lies. (optional);
• salt.

Cooking method:

1. Grind boiled eggs, mix with mashed liver.
2. Finely chop the onion.
3. Cheese grate on a fine grater.
4. Mix all the products and season the salad with mayonnaise.
5. If needed, add salt.

With potato

Fans of fish delicacies do not have to wait until the holidays to treat themselves. Simple, hearty salad with cod liver and potatoes is perfect for a hearty breakfast, it will give strength and vigor, energize you for the whole day. It can consist of three ingredients: fish liver, potatoes and onions. Optionally, you can add pickled cucumbers, herbs to it.

Ingredients:

• cod liver - 1 can;
• boiled potatoes - 300 g;
• onion - 1 pc.;
• salt.

Cooking method:

1. Peel boiled potatoes, cut into small slices.
2. Onion cut into half rings.
3. Cut the liver into pieces.
4. Mix everything, salt, if necessary, add oils from a can.

Delicious cod liver salad - cooking secrets

Incredible useful product will decorate your diet if served correctly. Even a novice hostess can cook a delicious salad with cod liver. The main commandment is to watch the fat content. No need to pour all the liquid in which the liver floated into the dish. Do not get carried away with mayonnaise, it is also very high in calories. More oil can be added to a salad containing potatoes, beans, rice. Neutralize fat content, improve the taste of olives, lemon, sour apple, cranberry. Try adding them to a salad, you will be pleasantly surprised by the new notes in a familiar dish.

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Cod liver salads: recipes with photos