Cod liver salad classic recipe with egg and green onions

Cod liver salad with egg - general principles of preparation

A lot has already been said about the benefits of eggs and cod 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’s worth indulging in a tasty and healthy cod liver and egg salad - adopt the best and most proven recipes. from the simplest to the most sophisticated.

So, the main composition of the salad is the cod liver itself and chicken eggs. Cod liver requires absolutely no preparation; you just need to open the jar and the product is ready to be added to the salad. But the eggs will need to be hard-boiled, but no one, even the youngest housewife, should have any difficulties with this procedure: put the eggs in water, after boiling, cook for 5-7 minutes, then cool under running cold water.

Various vegetables are also often added to the salad: potatoes, onions, carrots, cucumbers, radishes. In addition, cod liver goes well with foods such as cheese, green peas, black 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.

Spices are mostly standard - ground pepper and salt, but you can also add white pepper, all kinds of herbs, and 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 the family, dinner with friends, a holiday feast.

How to prepare liver salad with pickled cucumber

A hearty stand-alone dish, suitable for dinner or holiday menus. Instead of pickled cucumber, it is permissible to take pickled cucumber.

Compound:

Potatoes - 2 tubers.
Cod liver – 250 gr.
Eggs – 3 pcs.
Pickle.
Green onions - a pair of feathers.
Mayonnaise - to taste.
Green peas – 200 gr.

Cooking technology:

Boil eggs and potatoes ahead of time. When cool, chop into cubes.
Chop the onion and cucumber in proportion to the previous ingredients.
Drain excess oil from the liver, cut into pieces, and place in a salad bowl.
Season the dish with mayonnaise sauce, taste for salt and adjust the taste.

Recipe 1. Cod liver salad with egg “Quick appetizer”

The salad prepared using this method can also be used as a filler for thin pita breads; it can also be used to grease hot toast or a piece of loaf.

• cod liver – 325 grams;

• sunflower oil;

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

Peel the onion and fry until golden in vegetable oil.

Place the cod liver from the jar onto a plate and mash thoroughly with a fork.

Mix grated eggs, fried onion, and mashed cod liver in a deep bowl.

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

Place in a salad bowl and garnish with herbs if desired.

Recipe 2: Cod liver salad with egg and celery

There is no need to season the salad; cod liver oil will be enough to make the salad juicy and appetizing. If you still want to use mayonnaise as a dressing, then the liver should be removed from the jar and lightly dried with a paper towel.

• 300 grams of natural cod liver;

• two stalks of celery;

• fresh cucumber;

• dill greens.

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

Boil and chop the eggs.

Place the liver from the jar into a salad bowl and mash with a fork.

Add chopped eggs, prepared cucumber and celery to the cod liver.

Salt the dish and stir.

Before serving, decorate the salad with cod and egg with finely chopped dill.

Recipe 3: Cod liver salad with egg and cheese

• 140 g cheese;

• cod liver – 265 grams;

• three cloves of garlic.

Remove the cod liver from the jar and chop 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, chop the whites.

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

Mix grated cheese with egg whites and chopped cod liver.

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

Season the salad with salt and sprinkle with herbs if desired.

Multilayer rapunzel with cod liver, carrots and cheese

© Depositphotos

Ingredients

1 jar of canned cod liver
2–3 potatoes
1–2 carrots
3 eggs
3–4 pickles
50 g hard cheese
thick green onions to taste
homemade mayonnaise and pepper to taste

Preparation

Open a can of canned food. Drain all the oil. Place the cod byproduct into a bowl and mash thoroughly with a fork.
Boil carrots and nightshade in their skins. Grate the potatoes on a coarse grater and the carrots on a fine grater. Boil the eggs hard. Separate the whites from the yolks. Grate the whites on a coarse grater, and grate the yolks on a fine grater.
Peel the pickled cucumbers and grate them on a coarse grater, then lightly squeeze them from the brine.
Finely chop the green onion with a knife. Grate the stoic cheese on a fine grater.
Prepare three glass vases, that is, for dessert or ice cream. They are very convenient for serving portioned salads. Place grated vegetables at the bottom of each vase. Gently level it with a teaspoon or your fingers, trying to compact it tightly.
Place a layer of mashed cod liver. Sprinkle the cod by-product with green onions. Lubricate with mayonnaise.
Place grated salty or pickled cucumber on top of the mayonnaise. Salad with cod liver is fatty, and the sourness of the cucumber will be very useful.
Next, spread the grated egg white in an even layer over the cod liver salad. Let me give you the protein to completely cover the salad. At this stage, it is enough to compact the salad a little with a spoon, but not too hard.
Place grated carrots on the salad, followed by cheese. Apply a second layer of mayonnaise.
Is it really the last layer - grated yolk? The top of the salad can be decorated with olives and herbs.
That's all, multi-layer salad with cod liver is good. Bon appetit!
Place it in the refrigerator for a couple of hours so that it is soaked, and you can serve it.

Recipe 8: Cod liver salad with egg and corn

• 120 grams of canned corn;

• 110 grams of cod liver;

• ground pepper, salt;

• salad mix – 70-100 grams.

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

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

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

This salad is placed 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.

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:

First, hard boil the eggs and cool them.
Boil the rice until done. It is important that it turns out crumbly.
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.
Peel the boiled eggs and chop them on a coarse grater. Place them in a salad bowl.
Add cooled onions and a glass of boiled rice to the eggs.
Open the jar of cod liver, take out the pieces and chop them a little with a fork.
Place the liver on the salad.
Sprinkle the salad with salt to your taste, season with mayonnaise sauce and mix gently.
Read also: Fried mullet in a frying pan recipe. How to cook red mullet according to delicious recipes? Fried Black Sea mullet recipe
The festive appetizer is ready.

Bon appetit!

Recipe 9: Hearty cod liver salad with egg and rice

• 235 grams of cod liver;

• 90 grams of rice;

• 80 g mayonnaise;

• three sprigs of dill;

• salt to taste;

• one small bow.

Rinse the rice, put it in a saucepan, add two glasses of water. Cook, stirring, over low heat until the rice is ready; the water will need to be slightly salted. Next, drain the liquid, rinse the rice thoroughly again and place in a strainer to drain excess liquid.

Boil the eggs hard, 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 the salad to taste, and season with mayonnaise.

Serve garnished with dill.

Cod liver salad with egg - tricks and useful tips

• Cod liver must be of high quality; the taste of the finished salad depends on this. A jar of canned liver must have a mark stating that the product is natural. The only additional ingredients in the product can be salt, pepper and laurel leaves. No oil is added during preservation, because the manufacturer must use the cod's own liver oil for the marinade. When shaking a jar of product, nothing should be loose in it.

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

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, salt and green onions to taste.

Cooking process:

Hard-boil chicken eggs, cool them and peel them.
Chop the eggs into small cubes and place in a salad bowl.
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.
Open the jar of cod liver and transfer the entire contents to a separate plate, leaving half the oil.
Then, using a fork, mash the liver, but not very finely. Add liver to salad.
Salt the salad and season with mayonnaise to your liking. Mix gently and leave to infuse for 30 minutes.
Wash the green onions, finely chop them and sprinkle them on the prepared salad.

Bon appetit!