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Cod liver salad: fish day. Video
Cod liver is a high-calorie food rich in healthy fatty acids. This dish should not be eaten in large quantities, but when consumed in moderation, cod liver will be very beneficial to your health. Prepare a hearty salad by complementing your fish delicacy with vegetables, nuts, and other delicious ingredients.
Cod liver salad with lemon dressing
You will need: – 200 g of canned cod liver; – 1 medium potato; – 1 egg; – 100 g frozen green peas; – half a red onion; – 1 lemon; – 1 tbsp. vegetable oil; – salt.
Boil the potatoes and egg. Boil green peas with boiling water or defrost them in the microwave. Cut the onion into small cubes. If you do not like too much spiciness, pre-pour the chopped onion with hot water and leave for 2-3 minutes. Then squeeze lightly and fold into a salad bowl.
Chop the carrots and peeled potatoes, then combine all the ingredients. Open a can of cod liver oil, mash the contents and add to the salad. Squeeze lemon juice into a separate container, add salt and vegetable oil. Pour the resulting sauce over the dish. Serve the salad with toasted white bread.
Lemon juice in a salad can be substituted with wine vinegar if desired. In this case, freshly ground black pepper should be added to the dish.
Puff salad with cod liver and nuts
High-calorie puff salad cannot be classified as a dietary one; it is more suitable for a festive table than for everyday meals.
You will need: – 200 g of cod liver; – 1 fresh cucumber; – 2 eggs; – 1 large potato; – 100 g of walnuts; – mayonnaise to taste.
Boil potatoes and eggs, cut into small cubes. Grate the cucumber on a coarse grater. Chop the nuts and crush the kernels in a mortar. Lay a layer of fresh cucumbers on the bottom of the salad bowl, on them – half of the previously mashed cod liver. Place half of the chopped potatoes on top and sprinkle with a moderate amount of mayonnaise. Then finely chopped egg, the remaining portion of cod liver and potatoes. Top with a small amount of mayonnaise. Sprinkle the salad with grated nuts and serve.
The mayonnaise in this salad can be replaced with another white salad sauce. Sauces with vinegar and mustard work best.
Salad with cod liver and celery
This fresh and hearty salad is ideal for a summer or autumn table, when there is a maximum amount of delicious vegetables in the gardens and on the shelves.
You will need: – 200 g of canned cod liver; – 1 bell pepper; – 1 stalk of celery; – 1 potato; – a bunch of herbs, such as dill and parsley; – olive oil; – salt.
Boil potatoes, refrigerate, peel and dice. At the celery stalk, peel off the top hard layer, finely chop the flesh. Chop the herbs, peel the bell peppers and cut into strips. Combine all ingredients in a salad bowl. Blot the cod liver with a tissue to remove excess oil. Mash the liver with a fork and add to the salad. Stir the dish, salt and season with a little olive oil.