Classic cod liver salad

Cod liver salad is a very tasty and simple dish. Cod liver was once considered a delicacy. Now you can buy it in any store. And then make a wonderful salad with cod liver. Since the product goes well with other ingredients, it can be used to prepare excellent dishes that can be served not only on ordinary days, but also on holidays.

Salad with cod liver and egg - classic recipe

We offer the most famous and widespread recipe for cod liver salad. It is easy to prepare, and the products are accessible and inexpensive. This salad will be a worthy competitor to both Olivier and Caesar on your holiday table. For the holiday, we prepare a salad by laying out its components in layers in portioned bowls or salad bowls.

Cooking time – 1 hour.

Portions – 2 pcs.

1. 
   A classic salad with cod liver is very easy to prepare. First, wash and boil the potatoes, carrots, eggs until tender and cool them. We prepare portioned dishes for serving salad or a common dish. Peel the cooled potatoes, chop them on a coarse grater and place them in the first layer of salad.
2. 
   Open a jar of cod liver. We pour the oil into a separate cup; we won’t need it anymore. Mash the liver with a fork, just not very finely, and lay it out in a second layer. Sprinkle it with salt and black pepper.
3. 
   We wash the green onion feathers and dry them with a napkin. Then finely chop it and sprinkle it on the liver layer.
4. 
   Apply a thin mesh of mayonnaise to the onion.
5. 
   Peel the cucumbers and chop them into small cubes, then place them in the next layer.
6. 
   We peel the eggs and separate them into yolks and whites. Grind the whites on a coarse grater and place on top of the layer of cucumbers. Apply a second mesh of mayonnaise to the eggs.
7. 
   We clean the boiled carrots and also chop them on a coarse grater and place them in the next layer on top of the eggs.
8. 
   Grind a piece of hard cheese on a grater and sprinkle it on the salad. Apply a layer of mayonnaise to the cheese. Sprinkle the salad with chopped yolks.
9. 
   We cut the olives into thin rings and finely chop some fresh herbs. We decorate the salad with them and place them in the refrigerator for half an hour to infuse. Then we serve the salad to the festive table.

Bon appetit!

Salad with cod liver, rice and egg

In this recipe, you are invited to prepare this exquisite and delicate salad only from cod liver, boiled fluffy rice, eggs and onions. You will have a wonderful and satisfying appetizer for the holiday table. You can serve it in portioned dishes or on a common salad bowl.

Ingredients:

• Cod liver – 300 g.
• Egg – 3 pcs.
• Onion – 2 pcs.
• Boiled rice – 1 tbsp.
• Salt and mayonnaise to taste.

Cooking process:

1. First, hard boil the eggs and cool them.

2. Boil the rice until done. It is important that it turns out crumbly.

3. Peel the onions (medium) and chop into thin quarters. Place the onion in a bowl and cover with boiling water for 10 minutes to remove the bitterness. Then drain the water and cool the onion.

4. Peel the boiled eggs and chop them on a coarse grater. Place them in a salad bowl.

5. Add cooled onions and a glass of boiled rice to the eggs.

6. Open the jar of cod liver, take out the pieces and chop them a little with a fork.

7. Place the liver on the salad.

8. Sprinkle the salad with salt to your taste, season with mayonnaise sauce and mix gently.

9. The festive appetizer is ready.

Bon appetit!

Step-by-step recipe for salad with cod liver, eggs and fresh cucumber

This recipe invites you to prepare cod liver salad with fresh cucumber and egg. This food combination is classic. The snack will be light, tender, with a unique aroma of fresh cucumber; it is only important to buy high-quality liver.

Ingredients:

• Cod liver – 1 jar.
• Fresh cucumber – 2 pcs.
• Egg – 3 pcs.
• Mayonnaise - to taste.
• Salt - to taste.
• Green onions - to taste.

Cooking process:

1.Hard-boil chicken eggs, cool them and peel them.

2. Chop the eggs into small cubes and place in a salad bowl.

3. Rinse the cucumbers well with cold water, remove the ends and chop into cubes, the same as the egg. Place them in a salad bowl.

4. Open the jar of cod liver and transfer all the contents to a separate plate, along with half the oil.

5. Then use a fork to mash the liver, but not very finely. Add liver to salad.

6. Salt the salad and season with mayonnaise to your liking. Mix gently and leave to infuse for 30 minutes.

7. Wash the green onions, finely chop them and sprinkle them on the prepared salad.

Bon appetit!

Salad with cod liver, eggs and pickled cucumber

This recipe invites you to add pickles to the salad, which, combined with the rest of the ingredients, will give an interesting and new taste. For piquancy, you can add a little table mustard to the mayonnaise. Take pickles either from a jar or in a barrel. This salad always turns out delicious and is the first to leave the table.

Ingredients:

• Cod liver – 1 jar.
• Potatoes, carrots and eggs - 3 pcs.
• Pickled cucumbers – 5 pcs.
• Cheese – 100 g.
• Green onions, salt and mayonnaise to taste.

Cooking process:

1. Boil vegetables and eggs in advance until fully cooked. Cool them well and peel and peel them.

2. This salad is best layered on a nice flat platter rather than tossed.

3. Chop the peeled boiled potatoes onto a coarse grater and place them in an even layer on a dish. Lightly salt the potatoes and brush with mayonnaise in the form of a mesh.

4. Remove the cod liver pieces from the jar and mash a little with a fork.Place the chopped liver on top of the potato layer.

5. Grate the peeled boiled carrots onto a coarse grater and place it on top of the liver layer. Apply a thin mayonnaise mesh to the carrots.

6. Also grate the pickled cucumbers and place them on top of the carrots.

7. Cut the peeled eggs into small cubes or grate them and place on a layer of cucumbers. Cover the eggs with mayonnaise mesh.

8. Grind the hard cheese on a fine grater and place it on top of the salad in a lush head.

9. Decorate the salad with finely chopped fresh herbs and leave it for 1-2 hours in a cold place to infuse. Serve the finished tender and tasty salad to the table.

Bon appetit!

A simple and delicious salad with cod liver and green onions

According to the proposed recipe, you can quickly prepare a wonderful and healthy snack from three products - cod liver, green onions and eggs. It will contain many useful substances, minerals and vitamin D, which is important in the nutrition of children. You can serve the appetizer as a salad or simply spread it on a slice of fresh bread. We cook without mayonnaise, only with canned oil.

Ingredients:

• Cod liver – 1 jar.
• Egg – 6 pcs.
• Green onion – 1 bunch.

Cooking process:

1. Hard-boil the eggs, cool them well and peel them. Then rinse the peeled eggs with cold water to remove small shell particles, because we are cooking for children.

2. Cut the eggs into large cubes and place in a deep salad bowl.

3. Rinse the green onions with cold water, finely chop them and place in a separate bowl. Then add a little salt to the chopped onion and rub with salt with a spoon. Add onion to eggs.

4.Open the jar of canned liver and transfer the contents along with the butter into a bowl. Using a fork, mash the liver and mix with the butter. Then transfer it to the salad bowl with the rest of the ingredients.

5. Gently mix the salad, place in small ramekins, sprinkle fresh herbs on top, and serve.

Eat for your health!

How to prepare cod liver salad with green peas

Using this recipe, you can prepare a nutritious and rich cod liver salad with the addition of green peas. The dish is a “quickly” option. The taste of this snack is perfect, especially if you prepare the mayonnaise yourself.

Ingredients:

• Cod liver – 1 jar.
• Green peas - ½ jar.
• Egg and pickled cucumbers – 2 pcs.
• Green onion – 1 bunch.
• Mayonnaise – 1 tbsp. l.
• Salt and pepper to taste.

Cooking process:

1. Boil chicken eggs hard-boiled in advance, cool them and peel them.

2. Cut the eggs into small cubes and place in a deep salad bowl.

3. Cut the pickled cucumbers into the same cubes and put them in a salad bowl.

4. Open the jar of cod liver and drain the oil.

5. Chop the liver with a fork and add to the salad.

6. Open a jar of peas, it’s better to take the “brain variety”, drain the liquid and add half of the peas to the salad.

7. Sprinkle the salad with salt and pepper to your taste, add mayonnaise and mix gently.

8. Place the salad (this is for beauty) in a special ring and sprinkle finely chopped green onions on top.

9. Let the salad brew for a while and serve.

Bon appetit!

Delicious salad with cod liver layers

Delicious puff cod liver salad is an ideal appetizer for a holiday table, unparalleled in its incredible and delicate taste. The secret of its preparation is to grind all the ingredients, except the liver, on a fine grater. For extra deliciousness, you can take two jars of liver.

Ingredients:

• Cod liver – 320 g.
• Carrots – 2 pcs.
• Egg – 4 pcs.
• Hard cheese – 200 g.
• Mayonnaise – 5 tbsp. l.

Cooking process:

1. First, prepare all the necessary ingredients for this salad.

2. Boil the carrots until tender, cool and grate on a fine grater.

3. Hard-boil the eggs, cool them and separate them into yolks and whites. Grind them separately on a fine grater.

4. Using the same grater, grate a piece of hard cheese.

5. Remove the liver pieces from the jar and mash them on a plate with a fork.

6. Now you can form the salad. It will turn out beautifully if you collect it in a special pastry ring.

7. Place cod liver in the first layer on the salad bowl.

8. Place the grated carrots in a second layer and apply a thin mayonnaise mesh on it.

9. Place a third layer of grated whites on the carrots.

10. Place the grated cheese in the fourth layer and cover it with a thick mesh of mayonnaise.

11. Sprinkle chopped yolks on top of the salad.

12. Wash the green parsley, dry with a napkin, finely chop and sprinkle on top of the dish.

13. Decorate the salad with olives cut into halves or slices.

14. Let the salad brew for 1 hour and serve.

Eat for your health!

Salad with cod liver in tartlets for the festive table

An appetizer prepared according to this recipe will undoubtedly become a frequent guest on your table, because sandwiches are no longer relevant and tartlets remain in trend.This appetizer is prepared quickly and looks beautiful on the holiday table.

Ingredients:

• Ready-made tartlets – 12 pcs.
• Cod liver – 1 jar.
• Pickled cucumbers and eggs – 2 pcs.
• Mayonnaise – 2 tbsp. l.
• Greens to taste.

Cooking process:

1. Open the jar of cod liver, drain all the oil, and mash the liver with a fork or knife.

2. Cut the pickled cucumbers into small cubes (approximately 3x3 mm).

3. Peel the boiled eggs and cut them into small cubes.

4. Rinse fresh herbs (parsley and dill), dry with a napkin and finely chop.

5. Place all chopped products in a separate bowl, season with mayonnaise and mix carefully. You don't need to add salt to this appetizer.

6. If you wish, you can add very finely chopped onions to the salad.

7. Place the prepared salad beautifully into tartlets.

8. Place the tartlets on a large platter on lettuce leaves. Decorate the salad with a parsley leaf and cranberries.

Bon appetit!

A simple recipe for cod liver salad with cheese and egg

A tasty and beautiful dish is made from cod liver with egg and cheese. It's easy and quick to prepare. This salad is served in bowls or small salad bowls. It is convenient to form a salad in a ring cut from an ordinary plastic bottle.

Ingredients:

• Cod liver – 1 jar.
• Dutch cheese – 100 g.
• Carrots and potatoes – 2 pcs.
• Egg – 3 pcs.
• Pickled or pickled cucumbers – 2 pcs.
• Green onion – 1 bunch.
• Salt, ground pepper and mayonnaise to taste.

Cooking process:

1. Boil carrots, potatoes, eggs for the salad in advance and cool them.

2. Peel the vegetables and cut into small cubes.

3.Peel the eggs, separate them into yolks and whites and chop individually with a knife or grater.

4. Also grate a piece of cheese.

5. Peel the cucumbers and chop them finely or grate them on a coarse grater.

6. Remove the cod liver from the jar and remove excess oil with a napkin.

7. Wash the green onions, dry with a napkin and finely chop.

8. Then assemble the salad in layers in the prepared molds. Spread each layer of salad with mayonnaise in the form of a thin mesh and sprinkle with a little salt and pepper.

9. Place potatoes in the first layer, then carrots and grated protein.

10. The next layers will be chopped green onions, cod liver and cucumbers.

11. Place grated Dutch cheese on the top layer.

12. Sprinkle the salad with chopped yolks and garnish with fresh herbs.

13. The dish is ready.

Bon appetit!

Quick cod liver salad with potatoes

Canned cod liver contains a lot of oil, so salads from it are prepared with the addition of potatoes. These products taste well and complement each other. You can prepare this salad according to the proposed recipe both for a holiday and for a regular dinner. This salad is formed in a common salad bowl using a ring or in portions.

Ingredients:

• Cod liver – 1 jar.
• Egg and potatoes - 3 pcs each.
• Fresh cucumbers – 2 pcs.
• Green onions – 1 bunch.
• Hard cheese – 100 g.
• Salt and mayonnaise to taste.

Cooking process:

1. First boil the potatoes and eggs and cool them. You can quickly cool boiled foods in cold water.

2. Then peel and shell them.

3. Grind the boiled potatoes on a coarse grater and place them in the salad bowl as the first layer. Do not crush the potatoes, but leave them loose so that they are well soaked in oil.

4.Open the jar of liver and mash the liver with the butter using a fork. Place the liver in a salad bowl as a second layer.

5. Sprinkle the liver with finely chopped green onions.

6. Place the next layer of grated egg whites.

7. Apply a mesh of mayonnaise to the whites.

8. Rinse fresh cucumbers, remove ends and grate on a coarse grater.

9. Place the cucumbers on top of the whites.

10. Cover a layer of cucumbers with grated hard cheese and spread the salad with mayonnaise.

11. Decorate the salad with chopped yolks, herbs and cucumber circles.

12. Place the salad in the refrigerator for half an hour and then serve.

Bon appetit!