Cod salad with cheese. Cod liver salads: recipes with photos. Cod liver salad with egg and green onions

Sometimes I buy a can of canned food "Cod Liver" in the store. I make a salad out of it, which is very popular with guests and my household. The salad turns out to be tender, tasty and, which is important, healthy. After all, cod liver is just a storehouse of vitamins, minerals and omega acids. Cod liver is high in fat, carbohydrates and protein. Therefore, the salad is also very satisfying. With this set of products, I start to cook.

I take out the cod liver from the can, drain all the vegetable oil in which it is located. I knead the cod liver with a fork (the liver is quite soft).

I peel the onions from the husks, cut them in half rings and fill them with vinegar diluted with water. Vinegar helps to release bitterness from onions. Thanks to this, the onion does not taste bitter and crunches pleasantly.

I boil chicken eggs, peel them and chop them finely with a knife, you can also use an egg cutter.

Rub hard cheese on a fine grater.

After 15 minutes, I take the onion out of the vinegar and chop finely.

Combine cod liver, cheese, eggs, onion in one container and mix.

I add mayonnaise and mix again. I don’t salt. There is enough salt in cod liver and mayonnaise. I form the salad in a neat slide.

This salad can be eaten by itself or spread over toasted slices of bread. Enjoy your meal!

Cooking time: PT00H20M 20 min.

Many tasty and healthy cold snacks are prepared from cod liver.

But perhaps the most famous, easy-to-prepare dish is the salad with eggs and cod liver.

Cod liver salad with egg - general cooking principles

Much has been said about the benefits of cod eggs and liver, so we will not repeat ourselves. The only thing worth noting is that these products must be present in the human diet. Therefore, at least occasionally, at least once a month, it is worth indulging in a tasty and healthy salad from cod liver and eggs - take on board the best and proven recipes, from the simplest to the most sophisticated.

So, the main composition of the salad is the cod liver itself and chicken eggs. The cod liver requires absolutely no preparation, you just need to open the can and the product is ready to be added to the salad. But the eggs will need to be boiled hard-boiled, but with this procedure, not one, even the youngest hostess, should have any difficulties: put the eggs in water, after boiling, cook for 5-7 minutes, then cool under running cold water.

Also, various vegetables are often added to the salad: potatoes, onions, carrots, cucumbers, radishes. In addition, cod liver goes well with foods such as cheese, green peas, olives and olives, mustard, and garlic.

The appetizer is seasoned mainly with light mayonnaise, vegetable oil, balsamic vinegar or sour cream. Sometimes soy sauce and grated ginger are added to the salad.

The standard spices are mainly used - ground pepper and salt, but you can also add white pepper, all kinds of herbs, herbs.

Before cooking, all products are boiled until cooked, if necessary, then cut according to the recipe and mixed, or laid out in layers.

This salad is perfect for various events: lunch with family, dinner with friends, festive feast.

Recipe 1. Cod liver salad with egg "Quick Appetizer"

The salad prepared in this way can also be used as a filler for thin pita bread, it can also be used to grease hot toast or a piece of loaf.

Ingredients:

Two eggs;

Bulb;

Cod liver - 325 grams;

Sunflower oil;

Mayonnaise.

Cooking method:

Boil chicken eggs, then immediately cool by placing in cold water, then peel and cut into small cubes or grate into large shavings.

Peel the onion and fry until golden brown in vegetable oil.

Put the cod liver from the jar into a plate, knead thoroughly with a fork.

In a deep bowl, combine grated eggs, fried onion, mashed cod liver.

Add a little salt, a couple of tablespoons of mayonnaise, mix thoroughly.

Put in a salad bowl, garnish with herbs as desired.

Recipe 2: Cod liver salad with egg and celery

There is no need to season the salad, there will be enough oil from the cod liver to make the salad juicy and appetizing. If you still want to use mayonnaise as a dressing, then remove the liver from the jar and dry it slightly with a paper towel.

Ingredients:

300 grams of natural cod liver;

Two eggs;

Two stalks of celery;

Fresh cucumber;

Dill greens.

Cooking method:

Rinse cucumbers and celery. Peel the top layer of celery with a knife, remove the skin from the cucumber. Cut both ingredients into small cubes.

Boil and chop the eggs.

Put the liver from the jar into a salad bowl, knead it with a fork.

Put shredded eggs, prepared cucumber and celery to the cod liver.

Season the dish with salt and stir.

Garnish the cod and egg salad with finely chopped dill before serving.

Recipe 3: Cod liver salad with egg and cheese

Ingredients:

140 g of cheese;

Cod liver - 265 grams;

Three eggs;

Three cloves of garlic.

Cooking method:

Remove the cod liver from the jar, crumble into small cubes.

Boil the eggs, separate the boiled whites from the yolks. Grind the yolks with the oil left over from the liver in the jar, grind the proteins.

Pass the peeled garlic through a special press and grind with yolks in oil.

Mix grated cheese with egg whites and chopped cod liver.

In one salad bowl, mix both masses: cod and yolks.

Salt the salad, sprinkle with herbs if desired.

Recipe 4. Cod liver salad with egg and nuts

Ingredients:

Two eggs;

110 grams of cheese;

Cod liver - 285 grams;

3 tbsp. l. chopped hazelnuts;

Dill, salt;

50 grams of sour cream.

Cooking method:

Cut the peeled cucumber into thin strips.

Mash the cod liver thoroughly with a fork.

Grate boiled eggs and cheese on a large grater segment.

Rinse the dill, dry and chop.

Mix all the ingredients prepared for the salad, add nuts, a little salt and sour cream.

Stir again.

You can decorate the salad with whole hazelnuts.

Recipe 5: Cod liver salad with egg in soy sauce

Ingredients:

Two eggs;

280 grams of cod liver;

Two tomatoes;

40 grams of green onions;

Three radishes;

Two small fresh cucumbers;

Salt, ground pepper;

Soy sauce to taste.

Cooking method:

Cut the blanched tomatoes into small pieces.

Cut the canned liver into small cubes.

Grate boiled eggs.

Peel the radish and cucumber and chop into small cubes.

Rinse green onions and chop into thin rings.

Mix all the ingredients in one deep bowl, season with salt and pepper to taste, drizzle with two to three tablespoons of soy sauce.

Recipe 6: Cod liver salad with egg and vegetables

Ingredients:

270 grams of canned cod liver;

Two potatoes;

Three to four pickled cucumbers;

One carrot;

Three eggs;

Bulb;

35 ml of olive oil.

Cooking method:

Either chop the liver finely or mash it with a fork.

Cut the pickled cucumbers into strips.

Boil potatoes and carrots in their skins until tender, peel and grate.

Peel the onion and chop finely.

Chop hard-boiled eggs on a grater.

Combine all salad ingredients in a salad bowl, adding salt to taste and olive oil.

Recipe 7: Cod liver salad with quail egg and beans in mustard sauce

Ingredients:

Five quail eggs;

Three potatoes;

20 pitted black olives;

Cod liver jar;

100 grams of Chinese cabbage;

Jar of beans (red);

Bulgarian pepper;

Parsley, salt;

50 grams of mustard;

40 ml lemon juice;

Two cloves of garlic.

Cooking method:

To make a salad dressing: Mix lemon juice with oil from a can of cod liver, mustard, salt, chopped parsley and garlic pressed through a press.

Boil eggs and potatoes until tender, peel, cut into small cubes.

Chop the cod liver itself with a fork.

Chop Chinese cabbage, bell pepper into thin strips.

Cut the olives into slices.

Open a jar of beans, pour out the liquid.

Peel the onion, chop finely and gently mash with your hands.

Stir the cod with eggs, potatoes, olives, cabbage, peppers, onions and beans.

Pour all ingredients with aromatic mustard dressing, mix.

Recipe 8: Cod Liver Salad with Egg and Corn

Ingredients:

120 grams of canned corn;

110 grams of cod liver;

Three eggs;

Ground pepper, salt;

Salad mix - 70-100 grams.

Cooking method:

Cut the boiled eggs into small cubes. Do the same with the cod liver.

Rinse the lettuce leaves thoroughly and shake several times to get rid of the liquid. Tear the leaves with your hands into not too large pieces.

Pour the corn into a salad bowl, add eggs and liver, put lettuce leaves, sprinkle with salt and pepper, mix.

This salad is laid out on a flat dish.

The plate can be lined with whole lettuce leaves. You can also cut Parmesan into thin slices on top of the salad.

Recipe 9: Hearty Cod Liver Salad with Egg and Rice

Ingredients:

Two eggs;

235 grams of cod liver;

90 grams of rice;

Three sprigs of dill;

Salt to taste;

One small bow.

Cooking method:

Rinse the rice, put in a saucepan, pour two glasses of water. Cook, stirring occasionally, over low heat until the rice is cooked, the water will need to be slightly salted. Next, drain the liquid, rinse the rice itself thoroughly again and fold it onto a strainer so that the excess liquid is glass.

Boil hard-boiled eggs, peel and chop.

Cut the onion into small cubes.

Mash the liver with a fork.

Mix cod liver with boiled rice, chopped onion and egg, salt salad to taste, season with mayonnaise.

Serve garnished with dill.

Recipe 10: Gourmet Cod Liver Salad with Quail Egg and Shrimps

Ingredients:

250 grams of shrimp;

200 grams of cod liver;

A clove of garlic;

130 ml of dry white wine;

A couple of bay leaves;

12 quail eggs;

Salt, ground pepper;

20 ml grape seed oil;

200 grams of green salad;

Parsley, basil (fresh);

The zest of one lemon.

Cooking method:

Pour wine and a glass of water into a medium-sized saucepan, put laurel leaves, a peeled clove of garlic, half a teaspoon of salt, a little ground pepper (or peppercorns). Bring the mixture to a boil, put the shrimps, cook the seafood for two minutes, then drain the water, and cool and peel the shrimps.

Boil quail eggs hard-boiled, cool, cut into two parts.

Rinse lettuce leaves and break into small pieces.

Chop the basil and parsley.

Drain the liquid from the jar with the liver, mash the cod liver itself with a fork.

Put torn lettuce leaves on a wide flat dish, sprinkle with chopped herbs and lemon zest on top.

Place the shrimp, cod liver and quail eggs on top in any order.

Drizzle all ingredients with grape seed oil and mix with salt and pepper.

Cod liver salad with egg - tricks and tips

The cod liver must be of high quality, the taste of the finished salad depends on it. On the jar with canned liver, there must be a note that the product is natural. In the composition of the product, only salt, pepper and laurel leaves can act as additional ingredients. Oil is not added during conservation, because the manufacturer must use its own cod liver oil for the marinade. When shaking the jar with the product, nothing should dangle in it.

Eggs, especially if they are not homemade, but bought in a store, it is better not to overcook them so that they do not turn blue and spoil the appearance of the salad. In order to boil hard-boiled chicken eggs, 5-7 minutes after boiling the water is enough, three minutes are enough for quail eggs.

Step-by-step recipes for making delicious cod liver salads with hard and melted cheese

2018-01-24 Oleg Mikhailov

Grade
recipe

3571

Time
(min)

Servings
(people)

In 100 grams of finished dish

5 gr.

24 gr.

Carbohydrates

4 gr.

255 kcal.

Option 1: The classic cod liver and cheese salad recipe

For a basic recipe, the products must be the very best, this is an indispensable requirement! Otherwise, even fully observing the technology, the corresponding result will not be obtained. The type of cheese is really uncritical, you should pay attention to soft cheeses, although they are more difficult to work with when slicing.

Ingredients:

• cod liver, natural - one jar;
• two potatoes and large eggs;
• one carrot;
• fresh and pickled cucumbers - two pieces each;
• 100 grams of green onions;
• cheese, any hard variety - 150 grams;
• salt and mayonnaise of medium thickness.

Step-by-step recipe for cod liver salad and cheese

At low boil, boil potatoes, eggs and carrots separately, after cooling, peel. Whether or not to cut the skin off the cucumbers is up to you, based on its thickness and softness. Rinse the onion feathers and carefully shake off all moisture from them.

Cut the onion greens into narrow rings, rub all the other components, each in a separate container. Cheese - thin shavings, cucumbers and carrots on a medium-mesh grater, eggs (whites and yolks separately) three are also thinner, but potatoes are large.

We take out the liver from the oil, it is not necessary to dry it at all, but the product should not “float” either. Knead with a fork, watching the consistency, you can, but very little, add juice from the jar, scooping it up from the bottom.

To assemble a salad, you need bowls or just wide volumetric glasses. We moisten the bottom with mayonnaise, on top of it, without tamping, lay out a spoonful of grated potatoes. We level the liver, also loosely, and apply several thin cross stripes of mayonnaise.

Sprinkle the lower layers with an onion, alternately lay salted ones on it, followed by fresh cucumbers. Do not try to make the cucumber layers the same thickness, the salty layer should be slightly thinner. This is followed by grated proteins and this is the first layer, which must be lightly crushed, leveling with a spoon.

The next layer is made of carrots, which needs to be salted quite symbolically, and on it, freely and without regret, we sprinkle grated cheese. Draw another "mesh" of mayonnaise and sprinkle with chopped onions. A two-hour exposure in the refrigerator is enough for the appetizer to soak and become softer.

Option 2: Quick Cod Liver and Cheese Salad Recipe

Unlike the previous basic recipe, this time the cheese should be hard. The variety, again, is not so important, but to simplify the rubbing process, take a dried product.

Ingredients:

• can of natural cod liver - 250 grams;
• any hard cheese - 180 grams;
• three selected eggs;
• a spoonful of chopped garlic without a slide;
• a pinch of salt and, ground with a hand mill, pepper;
• a few sprigs of parsley or dill.

How to make a quick cod liver salad with cheese

Rinse and boil hard-boiled eggs, cool with running water, peel, separating the yolk from the protein. Rub the cheese with the largest shavings, chop the squirrels with a knife. We cut the liver into smaller pieces, but do not crumple - we need just small pieces.

Knead the yolks and, adding oil from a jar and adding chopped greens, rub. We mix with very gentle movements so as not to grind the liver, all the ingredients of the salad. Pepper and add, be sure to try.

Pour the dressing from the yolks, do not interfere with the total mass, but sprinkle it with a thin layer of salad and decorate the appetizer with beautiful green grooves.

Option 3: Salad with cod liver and cheese in the style of "Pomegranate bracelets"

If you are sick of pomegranate, many people do not like it because of the seeds, decorate the salad with artificial red caviar. It is worth choosing the softest type of this substitute. For greater resemblance to the original product, fill it with canned liver oil and let stand for half an hour. Drain the liquid thoroughly, use caviar instead of pomegranate. You can not soak it with oil, but apply a thin layer of liver under the decorative layer.

Ingredients:

• cheese, varieties "Russian" and "Dutch" in equal proportions - only 120 grams;
• medium-sized ripe pomegranate - one piece;
• a jar of natural cod liver;
• boiled vegetables: three carrots, two small beets, 3-4 potatoes;
• two "cool" testicles;
• large salad onion;
• salt and mayonnaise for salad dressing.

How to cook

Most of all, you will have to devote time to peeling the pomegranate, and start with it by setting all the products that require it to cook. Cook without peeling, preferably in different saucepans. Then we cool the vegetables in the air and the eggs in the water.

Peel the finished beets and carrots, rub with large, but not very long shavings. We also pass the potatoes through a coarse grater. Three fine cheese, and eggs - with an average grater mesh size. We clean the onion, remove one or two bitter outer "clothes", cut the rest in any convenient way to get small half-centimeter squares. Do not mix the products in the process.

Remove the liver from the butter, put it on one edge of a flat plate and slightly raise it, placing it, for example, on a matchbox. The task is to drain the excess oil. Next, we cut the liver, transferring it to the board. It should also be slightly tilted, and along the bottom edge, put a few napkins that will absorb the oil.

Putting the salad together, this process is borrowed from the original "Pomegranate Bracelet". Place a glass in the middle of the serving dish, pour 2/3 water into it, for stability. Place potatoes around the bottom of the glass, add a little salt and lightly pour mayonnaise.

Next, also tightly to the glass, lay out the liver, and onion on it. Season the eggs with a little mayonnaise and put them in the next turn, sprinkle them with dry cheese. The next layers will be carrots first, followed by beets. We also season vegetables with mayonnaise, you can also add a little salt.

The last layer is pomegranate seeds. Preliminarily, the top of the salad is gently leveled with a spoon, in no case pressing too much. We lay out the pomegranate seeds in an even layer, leaving no gaps. We remove the glass from the resulting structure after the appetizer is infused in the refrigerator. If you are afraid to destroy the middle of the salad - before installing the glass, rub it with vegetable oil, and when taking it out, first shake it slightly from side to side.

Option 4: Nice salad with cod liver and melted cheese

The proposed recipe is rather the basis for the culinary imagination. If desired, any layer, with the exception of the first two, can be moved up and decorated accordingly. If this is rice, spread the shrimps on it, be sure to moisten the apple with lemon, and add strips of seaweed to it. You can also move the nuts at your discretion, except perhaps to the very bottom. And the salad is also very beautiful on the cut - collect it in different molds, alternating layers in different ways, and instead of one you will have several salads with cod liver and melted cheese.

Ingredients:

• one hundred grams of processed cheese;
• one apple and a medium-sized carrot;
• three fresh eggs;
• 200 grams of potatoes;
• a jar of natural cod liver;
• 100 grams of rice;
• 80 grams of chopped nuts, walnuts;
• half a glass of classic Provencal mayonnaise;
• a bunch of onion feathers.

Step by step recipe

Potatoes and carrots, without peeling, cook in different containers until tender. Cool, clean and pass through a coarse grater without stirring. Boil the eggs hard-boiled, cool quickly by transferring to a bowl of cold water, rub with the same grater.

Rice must be boiled in a large volume of water until tender, but the grains should not soften. Cook the cereals at a slow boil, tasting occasionally, the rice should become soft, but still springy when biting. Rinse in a colander with running water.

Also, in separate bowls, grate an apple and a slightly frozen cheese, mash the liver, leaving very small pieces, but not in a paste. Rinse the onion, shake off any drops of water from the feathers and chop finely.

When assembling, be sure to grease all layers with mayonnaise, in the form of a rare mesh. Start with potatoes, which, in addition to dressing with mayonnaise, must be slightly salted. Next, the liver, onion, rice. Boiled cereals can not only be salted. But also slightly pepper - at your discretion. Then they will go in turn: apple, nuts, cheese and eggs. As you can see, there are a lot of layers, so don't overdo it with mayonnaise!

The final layer is carrot, it must be carefully leveled. Better not with a spoon, as is usually done, but with a fork - let it remain more airy.

Option 5: Airy, light salad with cod liver and melted cheese - "Freckle"

Despite the slightly frivolous name, the salad is great not only for little eaters, but will also do the honor of a romantic dinner. Do not try to replace the cheese with a natural product - it will be a completely different snack, albeit a decent one. The suggested recipe is one of the variants of the classic salad with cod liver and melted cheese, as opposed to treats with hard cheeses.

Ingredients:

• cod liver - 240 gram jar;
• two chicken eggs;
• one hundred grams of unflavored processed cheese;
• two spoonfuls of mayonnaise;
• a few onion feathers;
• fine salt and freshly ground pepper - a pinch;
• a spoonful of red caviar or its imitation.

How to cook

Drain all the oil from the canned liver, make sure that there are no spices left in the jar. Cut the liver into pieces without removing it from the jar with a sharp knife. You should not grind it, the liver should be felt well in the salad.

Cook eggs quickly, hard-boiled, no more than eight minutes. We catch it from boiling water and immediately transfer it to very cold water - the sharper the temperature difference, the easier they will be cleaned later. Peel, set aside temporarily the yolk, it is used in the salad last.

Coarsely grate the proteins into bowls (wine glasses), salt and pepper, add no more than a third of a spoonful of mayonnaise and mix. Lay the liver on top of the proteins, sprinkle it with chopped onions. Do not use too much greens, they can crush the delicate liver with their taste.

Rub the cheese on top. The size of the shavings is medium, it is advisable to cool the cheese briquette strongly and even freeze it a little, for the convenience of working with it. Cover the cheese layer with a mayonnaise net; salt the cheese is undesirable.

The final stage: cover the salad with grated yolks, scatter eggs randomly over them - draw freckles.

Published: 20.12.2017
Posted by: Drug
Calorie content: Not specified
Cooking time: 20 min

Salad with cod liver and melted cheese is my son's favorite salad, so I cook it not only on holidays, but also on weekends, for a family dinner. The salad recipe is very simple and very tasty, I recommend trying. I also want to tell you how to prepare.

- cod liver - 1 can,
- carrots - 2 pcs.,
- chicken egg - 2-3 pcs.,
- processed cheese - 1 pc. ,
- pickled cucumber - 1 pc.,
- mayonnaise - 2-3 tablespoons,
- h.m. pepper - taste,
- salt - optional.

Cooking time 20 minutes \ Number of servings 2.

Step by step recipe with photo:

First, open the cod liver, drain the oil. Wash carrots and eggs, boil until tender. Boil eggs for no longer than 10 minutes, cool in ice water, peel. Boil the carrots for 15-20 minutes, cool, peel. The cooled carrots need to be grated, put in the first layer in a serving dish. Lightly grease a layer of carrots with mayonnaise.




We also rub the processed cheese on a grater, put it on a layer of carrots. If it is difficult to grate cheese, put it in the freezer for a few minutes.




Put chopped cod liver on a layer of melted cheese.




Put chicken proteins grated on a coarse grater on the cod liver. Slightly salt the proteins (optional), pepper, grease with mayonnaise.

Grate a delicious large pickled cucumber, squeeze out the excess marinade, lay it on the egg whites. Whether to grease cucumbers with mayonnaise is up to you, I don't, but many people like it.




Put the yolks grated on a fine grater with the last layer. Cover the dish with cling film and allow time to soak. Delicious and delicate salad, try it. Also see how it is prepared.




Serve the prepared salad with cod liver and melted cheese as a cold snack.
Posted on August 20, 2017

With the approach of a big feast or holiday, many are wondering what could be so tasty to cook this time. I bring to your attention an excellent dish of cod liver salad.

Cod liver salad is easy to cook delicious and not expensive. In addition, cod liver is a very healthy and tasty product. It is recommended for pregnant women, children, people prone to colds in the autumn-winter period.

Making a salad according to the classic recipe is not difficult. It is important to choose the right products and follow the recipe. And then you will have a very tasty and satisfying salad that will not be ashamed to put on the table and treat guests or family.

Ingredients:

• 1 can of cod liver
• 4-5 eggs.
• 2 onions.
• Black allspice.
• Salt to taste.
• Greens for salad dressing.

Cooking process:

1. Boil the eggs, cool, peel and cut into cubes. For relief, you can use a special egg cutter that does a very good job with the task.

2.Open the jar with cod liver but don't get rid of the oil in the jar, as it will still be useful to us. The liver itself needs to be crushed. This can be done with a knife, cutting it into small cubes, or with a fork, crush the liver into a paste.

3. Peel the onion and cut it into cubes. Some recipes recommend combining green onions with onions. The taste is very excellent.

4. All the ingredients for the salad are ready, you can start shaping it.

5. Put the cod liver, chopped eggs, onion into a deep salad bowl. Salt and pepper to taste, add oil from the jar where the liver was and gently mix everything with two forks, lifting the ingredients from the bottom.

6.After the salad, decorate with herbs and serve. The classic salad with cod liver is ready to enjoy your meal.

Cod liver salad with egg and cheese

This salad is also easy to prepare. You will practically not spend a lot of time on its preparation, since there is no need to chop and cut a huge amount of ingredients.

Ingredients:

• 1 can cod liver (250 g).
• 150 grams of hard cheese.
• 5 chicken eggs or 10-12 quail eggs.
• 1 tablespoon mayonnaise (homemade mayonnaise can be used)
• A little greens (dill, parsley, cilantro, green onions of your choice).
• Salt and pepper to taste.

Cooking process:

1. Boil the eggs, peel and chop finely.

2. Remove the liver from the jar and cut into cubes.

3. Grate the cheese on a coarse grater.

4.Greens finely chop.

5. Put all the prepared ingredients in one salad bowl, salt and pepper to taste, add mayonnaise and mix well.

6. Top with a sprig of dill or parsley.

The salad is ready to enjoy.

Cod liver salad with rice

The liver goes very well with rice. So why not make a great cod liver salad with rice and greens.

Ingredients:

• 1 can of cod liver
• 100 grams of rice.
• 2-3 fresh cucumbers.
• 2 medium onion heads.
• A tablespoon of mayonnaise or sour cream.
• 3-4 chicken eggs.

Cooking process:

1.In this recipe, as in the rest, you should first boil several ingredients until cooked, namely rice and eggs.

2.Therefore, first of all, we will set these products to cook. And while they are boiling, let's prepare the rest.

3. Peel the onion and cut it into small cubes. Why into cubes but because the rest of the products are also cut into cubes and so that all the ingredients in the salad are as a whole, everyone always tries to cut all the ingredients in the same way.

4.And so cut the onion, herbs and cucumbers into small cubes.

5. When the rice is cooked, drain the water and rinse it under running water.

6. Peel and cut the eggs using an egg slicer or simply cut into small pieces with a knife.

7. Remove the cod liver from the jar and chop in any way you can.

8. When all the ingredients are prepared, you can start laying the layers of the salad.

1.layer. Rice. Distribute a thin layer of rice along the bottom of a beautiful salad bowl or dish.

2.layer. Cod liver. Also gently distribute the liver over the top of the rice.

3.layer. Chopped onion.

4.layer. A thin layer of mayonnaise.

5.layer. Eggs.

6.layer. Mayonnaise or sour cream.

7.layer. Cucumbers.

8.layer. Nicely arranged mayonnaise or grated yolk.

9. The salad is laid now it needs time for the layers to soak, and the salad does not turn out to be dry. We put it in a cool place for 30-40 minutes. After half an hour, you have a ready-made cod liver salad with rice and cucumber. Bon Appetit.

Cod liver tartlets

Would you like to make tartlets with liver salad? No problem, you just need to collect all the necessary products, crumble, mix and distribute in these beautiful baskets.

Ingredients:

• Canned cod liver 200 grams.
• 2-3 boiled chicken eggs.
• 3-4 lightly salted or pickled cucumbers.
• 1 onion head.
• 2-3 tablespoons of table mayonnaise.
• Half a lemon.
• Dill or parsley.

Cooking process:

1. Put the canned liver on a plate and soften it well with a fork until it becomes a paste.

2. Finely chop the onion and season it with lemon juice from half a lemon. Mix everything well and set aside so that the onion is slightly marinated.

3.We will do the following with cucumbers. Cut them into small pieces. You can even grate it to save time.

4. Boil the eggs and grate.

5.Greens finely chop.

6. Now almost everything is ready, it's time to start mixing the salad.

7. And so we mix the onion with the liver, mix and add cucumbers, eggs, herbs and of course mayonnaise. Mix well, try for salt, if you need to add a little salt, then do it now.

8. The salad is almost ready to start putting it in the baskets, but it is better to give the salad a little time so that all the ingredients are absorbed into each other. Leave it in a cool place for 30-40 minutes.

9.After that we will distribute on tartlets and serve beautiful baskets on the table.

Bon Appetit.

Cod liver salad with egg and lettuce

The salad turns out to be tender spring and easy to prepare.

Ingredients:

• Bank of cod liver.
• Half a bunch of green onions.
• A bunch of lettuce leaves.
• 2-3 green fresh cucumbers.
• 7-8 quail eggs.
• Half a lemon.
• Olive oil. (you can sunflower)
• Salt and pepper to taste.
• 1-2 cloves of garlic optional.
• Half a teaspoon of mustard.

Cooking process:

Before forming the salad, you need to prepare some products.

1. Firstly, all vegetables must be washed well and sorted out. Since in the salad you can very often find the soil on which it grows, so first we cook all my ingredients then.

2. Put lettuce leaves on the dish as shown in the photo.

3.Cut the green onions and distribute them over the lettuce leaves.

5.After the cucumbers, lay out the quail eggs halves.

6. Remove the liver from the jar and cut it into pieces so that they are not larger than halves of eggs. If the pieces are smaller, it's not a big deal.

7. The salad is almost ready, it remains to fill it with our signature dressing, which we will now prepare.

8. Take the mustard, 2-3 tablespoons of vegetable oil, squeeze the juice from half a lemon and mix the dressing until smooth. The dressing is ready, pour it over the salad and serve. Bon Appetit.

Salad with cod liver cheese and garlic

Ingredients:

• Cod liver 1 can.
• Cheese 150-200 grams.
• 2-3 cloves of garlic.
• A small bunch of greens.
• 6-7 quail eggs.

Cooking process:

1. Boil the eggs, peel, separate the yolks from the whites.

2. Cut the proteins. Set aside the yolks for now.

3. Peel the garlic and pass through a press.

4. Grind the cod liver in any way.

5.Greens finely chop.

6. Grate the cheese on a fine grater.

And so all the ingredients are prepared, you can start forming the salad.

7.Mix the garlic with the yolks until smooth.

8. Mix proteins with liver and cheese. Stir in the same way until smooth.

9. Combine both masses, mix and decorate with herbs. The salad is ready to serve.

But in this version, this salad is best used as a filling for sandwiches. In my opinion, this will be the best performance of your filling for cold sandwiches using cod liver.

Salad with cod liver and potatoes

The salad turns out to be unusual. Very well suited for the case when you need to quickly cook something.

Ingredients:

• Jar of canned cod liver.
• 3-4 potatoes.
• Cherry tomatoes 4-5 pcs. or 1 standard.
• 5-6 quail eggs. Can be replaced with 2 chicken.
• Greenery for decoration.

Cooking process:

1. Potatoes must be washed thoroughly with the peel. Then randomly cut into pieces of 2-3 cm and send to a saucepan to cook until tender. Cook and cut with the peel.

2. Eggs need boiled; we will also send them to boil.

3. While the eggs and potatoes are boiling, cut the cherry tomatoes into 2-3 pieces.

4. If you are using a standard tomato, then cut it into the same pieces as the potatoes.

5. When the eggs are cooked, peel them and cut them into halves.

6. Chop the cod liver at random.

7. Boiled potatoes now you can combine all the ingredients in one salad bowl.

8. Put all the ingredients in a salad bowl, mix and decorate with herbs.

Cod liver salad with potatoes ready to enjoy.

Salad with cod liver cheese and corn

Ingredients:

• Half a can of corn.
• 100 grams of hard cheese.
• Half a can of cod liver.
• 5-6 quail eggs.
• Lettuce leaves 7-8 pcs.
• Salt and pepper to taste.

Cooking process:

1. Cut the boiled eggs into pieces. You need to cut the liver into the same pieces.

2. Thoroughly rinse lettuce leaves in water and shake off excess moisture. Tear the leaves arbitrarily into small pieces.

3. Drain the juice from the corn.

4. Grate the cheese.

5. Fold the torn lettuce leaves into a salad bowl, add the liver, cheese, eggs, corn. Add salt and pepper to taste. Season with cod liver oil, stir and serve.

Bon Appetit.