Salad with cod liver The recipe for this salad was published back in 1939 in the "Book of Delicious and Healthy Food" and became a mega-hite of that time. At least in my family for sure, since the book is not completely preserved, but here's a page with this salad (tear-off apparently from a book not accidentally) is still lying in a grandmother's notebook with recipes. In my interpretation, he underwent some changes, but did not become less tasty. Salad can be made on a common dish or in portioned plates, and mixed immediately before use. You do not need to fill with mayonnaise, the cod liver is already quite fatty.
Ingredients:- Liver of cod in oil 1 jar
- Eggs chicken 3 pcs.
- Pickled cucumbers 1 pc.
- Onion purple 0.5 pcs.
- Potatoes 1 pc.
- Carrots 2 g
- Salt 1 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare the salad, you need a cod liver oil, pickles, purple onion, eggs, potatoes, carrots, salt and black ground pepper (add to taste). Yatsa, potatoes and carrots can be cooked in advance, then the preparation of salad does not take much time.
- Step 2 Put the cod liver in the center of the dish with a small slide.
- Step 3 Eggs boil hard. Separate the protein from the yolk, crumble in small cubes.
- Step 4 Cut cucumber and onion into small cubes.
- Step 5 Boil potatoes and carrots, peel and, like the rest of the ingredients, finely chop.
- Step 6 On both sides of the liver lay an equal group of chopped protein.
- Step 7 The rest of the ingredients are also divided into 2 equal parts and laid out around the circle in small groups around the liver. The yolks are laid out in the center of the ring, leaving the cod liver open slightly. The salad is mixed immediately before use. Salt and pepper are added to taste. Bon Appetit!