Cod liver salad: recipes with photos. Salad with cod liver: a very tasty recipe with photos

Not only tasty, but also incredibly cinnamon – this is how you can describe cod liver. Look for such a “set” of brown words that are most often found in multivitamin complexes. On the left side of these substances, such as polyunsaturated fatty acids of the Omega group, our body cannot resist any more than fish fat and similar ones in the grocery store. And we don’t like to eat fish fat since childhood, more than once a month we pamper ourselves and our loved ones with a salad with cod liver, the recipes for which are so simple. Now what is the result... It’s simply amazing!

A few secrets

For food, when preparing a salad from cod liver, choose the right product. Make sure that the jar has a “natural” symbol and does not gurgle when shaken. These signs indicate a good, clear product made from great materials. It is important that GOST is listed on the label, which is followed by the canned food. And at the warehouse they only ordered the fish liver itself, salt and pepper.
A valuable product is rich in fat, which is why ingredients are often combined with it to extract a specific flavor. Following this principle, prepare a cod liver salad with rice and potatoes. However, according to culinary specialists, the absence of third-party components will detract from the taste of the main ingredient. It’s better to follow the rules - the fewer, the better. And serve the salad from canned cod liver on crumbs of dried bread.

Classic recipe

First we want to know how to prepare a classic cod liver salad. The recipe from the photo is based on the Radian interpretation called “Pivnichny”, which is served at the local chef’s restaurant. This salad is prepared from cod liver with egg and served on toast.

You will need:

canned cod liver – 1 can;
cibul - 1 small head;
boiled eggs – 2 pcs.;
low-fat hard cheese – 70 g;
mayonnaise – 2 tbsp;
vinny or zvichayny otset – 1 tsp;
black pepper.

Preparation

Peel and grate the eggs.
Grate the cheese in the same way.
Clean the tsibul and chop it. Pour in the mixture and set aside for 15 minutes.
Remove the fat from the canned food and scoop out the liver with a fork.
Mix ingredients with mayonnaise and black pepper.

Recipes for other savory salads

The combination of the main ingredient with such components as pickled cucumbers, hot cheese, tsibula, reduces excess fat content. І to taste the herb with its virulent and piquant quality. Such interpretations are perfect for the Christmas table.

Cod liver salad with pickled cucumber

You will need:

cod liver – 1 jar;
marinated or salted cucumbers – 200 g;
potatoes and carrots - 300 g each;
hard-boiled eggs – 4 pcs.;
mayonnaise, salt

Preparation

Boil and peel vegetables and eggs. Grate coarsely.
Chop the cucumbers into thin strips.
Add olive oil to the canned food and mash with a fork.
Mix the ingredients, season with salt, mayonnaise.
Place in the refrigerator before serving.

You will need:

leek - stem;
natural cod (liver) – jar;
boiled carrots – 1 pc.;
boiled eggs – 2 pcs.;
gostrium tverdiy sir - 100 g;
mayonnaise;
tartlets.

Preparation

Peel the eggs and carrots, grate finely.
Shake the cibul.
Make the liver angry and warm up.
Mix the ingredients, season with mayonnaise, and sallu.
Place next to the tartlet before serving.

Cod liver salad

You will need:

canned cod liver – 1 jar;
boiled potatoes - 2 pcs.;
Chervona tsibulya - 1 head;
boiled eggs – 4 pcs.;
lemon.

Preparation

Add fat from cans and cans. Whisk in lemon juice and pour in 10 minutes to remove the specific smell. After this, mash the product with a fork.
Grate egg whites, pulp, potatoes. Eat the cucumbers.
Place in salad bowls: potatoes, cut into rings, coat with mayonnaise. After this, place the liver, egg whites and coat with mayonnaise. Place cucumbers on top, add mayonnaise and sip with a saucepan.
Cool and serve.

Salad “Sonyashnik” with cod liver

You will need:

potatoes boiled in jackets - 3 pcs.;
boiled eggs – 4 pcs.;
canned cod liver - a jar;
greens - cibulite and crepe;
pickled cucumbers – 2 pcs.;
olives;
potato chips;
mayonnaise.

Preparation

Grate the potatoes finely and place them on the bottom of the drain.
Pour off the fat from the canned food, steam the liver, and place the animal.
Strengthen the whites, grate, spread, spread with mayonnaise.
Then you need to cover the ball with chopped greens.
Cut the cucumbers into cubes, spread them out, coat with mayonnaise.
Paint the zhovtok.
Make a neat mesh of mayonnaise, place a border of chips on the sides, and place half an olive in the middle for decoration.

Using the same principle, you can prepare the salad “Cod liver under a fur coat,” but without losing any of the embellishment in the appearance of the dormouse.

Treat yourself to a new and delicious recipe that looks good on the table and brings extra bark to your body!

Salad with canned cod liver: video recipe

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Features of the salad and new ways of serving

It is important to carefully add a few nuances to the sheet cake with cod liver.

With many ingredients, one component can absorb fat. Call for boiled potatoes, rice and eggs.
The spiciness of the recipes = greens and vegetables with a spicy taste - green cibul, pickled cibul, crepe, pickled cucumbers.
And the color most often comes from boiled carrots, carrots or dark sweet dried fruits (rodzinki, prunes).

Most salads with cod liver are cousins. However You can get creative when serving ready-made strains for the fractional cut stock and viscous texture of the main ingredient:

Grind the filling for stuffed eggs or tartlets from a homogeneous salad mixture;
Secure the butter onto a bagel or place it on a small toast, cutting off a miniature canapé sandwich,
Let's roll the salad into balls and roll them in sesame seeds or breadcrumbs.

Classic posharova with potatoes and carrots

The first recipe is a classic bowl and very tasty cod liver salad - with great herbs and a rose pan for baking

It's time to prepare. Cooking ingredients – 30 quilins. Let's pick a salad - 20 hvilins. Immerse in cold conditions – 2 years.

We need:

Cod liver (primarily canned) – 250-270 grams
Potatoes (boiled in uniforms) - 1 pc. large (200-250 grams)
Carrots (cooked) – 1 pc. large (200 grams)
Eggs (boiled hard) – 4 pcs.
Green tsibulya - 1 bunch of medium tomato (adjustable to taste)
Sil and mayonnaise (about 100 ml) – for relish between the shaped balls

How are we ready:

Briefly - the rock balls for the classic recipe for salad with cod liver:

Potatoes (tamp!) - cod liver - egg whites + mesh for mayonnaise - green cybul + mesh for mayonnaise (do not tamp!) - carrots + extra mayonnaise + tamp firmly - egg crusts.

And now report - with tips and photos for the skin.

Boil the eggs hard (10 hvilins). We boil potatoes in their uniforms and carrots.

To easily peel the eggs, place them under cold water immediately after boiling.

Purely boil the root vegetables and rub on a large grater.

We cut the green cybul very carefully. We open a jar of cod liver and pour in the oil. You can use it to refill other herbs. Mash the cod liver with a fork until it reaches a paste-like consistency.

Clean the eggs and strengthen the whites from the eggs.

How can you easily add the ingredients of a boiled egg? We carry a knife across the egg, placing it in the middle of the egg. We open the halves and twist the rope, as shown in the photo below.

Grate the egg whites and beans into thirds, just like other ingredients.

We take out a hand tool to smoothly form the salad into a ball:

Remove the baking form
І silicone spatula for dough, which can be used to tamp the salad balls by hand.

Come and the first spoon: you need a little more spiciness

The salad is collected from a baking dish (16-17 cm), placing it with the top smooth side down.

All balls are distributed evenly and gently pressed.

The first ball is grated potato, which will remove the fat from the liver and prevent the salad from leaking and losing its shape.

The other ball is the cod liver itself.

The third ball is grated egg whites, on top of which we place a mesh of mayonnaise and without pressure (!) spread it over the entire surface.

When purchasing mayonnaise, choose vertical packaging. Since it does not have a hand tip, it is necessary to cut a very small roll so that the mayonnaise stream can be thin.

The fourth ball is a green cybulum: you can divide it manually with your hand. On top of this ball you can coat it with mayonnaise, otherwise spread it and press it into slices.

P'yatiy - grated carrots. We lightly compact this ball again, cover it with mayonnaise and spread it generously (!) so that all the carrots are covered.

Remaining – sixth – ball: grated shavings from egg mixture.

Secrets of relish and lasting form

As you noted, mayonnaise and salt are relished to the point of relish. Make sure to add salt to the most delicious balls - potato, protein, liver and carrots. And with mayonnaise you can coat only those ingredients that are structural (green cibul, protein). The salad doesn’t have too much water, but the sauce drips through appetizingly.

The choice of mayonnaise is up to you. This is a very classic (without additives) sauce, light in fat content, and even the sauce is oversaturated with fats for the shell of the fish liver.

The result is spring-like! Let the salad stand in the refrigerator for 2-4 years to create the perfect ensemble, which is so easy to cut into portions, or a very tasty cake.

Diving with cod liver and prunes

A recipe in which everything is the same as in a classic salad, but replace the green zucchini with chopped ribs and prune pieces. Don't be surprised! A non-standard twist with these sweet dried fruits, cut off the bottom of the fish grass.

Take the ingredients and see the processing sequence in the photo above.

A small white cibulin is chopped into pieces and poured with dill for 2 minutes until the hygrota comes out.

Prunes (5-6 large fruits) are soaked in dill for 5 quills, dried with a paper towel and sometimes with small cloths.

A bowl of prunes and a tsibula - on the spot of a green tsibula.

Algorithm for making a delicious salad with cod liver and prunes:

Potatoes - Cod liver - Egg whites + mesh mayonnaise - Ripchasta cybul + prunes + mesh mayonnaise (do not tamp!) - Carrots + extra mayonnaise + tamp firmly - Egg zhovki.

The spherical paradox with rodzinki and peas

This recipe combines the yuletide rosemary ingredients and unique flavors of sweet rodina, crisp apple, hard peas and fish liver.

We need:

Cod liver - standard jar (250-270 g)
Potatoes – 3 pcs. medium size
Hard eggs - 3 pcs.
Carrots – 200 grams
Apple (sweet and sour variety) – about 100 grams
Lemon juice – 2-3 teaspoons
Hard cheese (e.g. Russian) – 100 grams
Green tsibulya - 1/2 of the middle bunch (3 needles)
Rodzinki chorni - 1 handful (10-15 pcs.)
Hair peas - 2 handfuls
Mayonnaise – up to 100 ml

Yak mi preparing salad.

Ingredients from the recipe are detailed as described.

Rodzinki are filled with dill for 20 hvilins. As great as it is, the skin is filled with berries.

Coarsely chop the peas with a knife (or in a blender). Three large apples and sprinkle with lemon juice - to add acidity to the salad and preserve the light color of the apples.

I’ll freeze a little bit of siru - it’ll be easier to grate.

Let's assemble a salad with cod livers, rodzinki and peas behind the balls:

Potatoes - Cod liver - Green cibul - Apple + mayonnaise sieve - Raisins - Syre + mayonnaise sieve - Carrots + mayonnaise dots - Peas.

Ideal for stuffing with eggs and pickled tsibule

We need:

Standard can of cod liver
5 chicken eggs is cool
1 small white cibulin
Light mayonnaise - for relish
Greens (creep, parsley) - for the eggplants

It's really easy to cook.

Pour the oil from the liver and mash it with a fork.
We marinate the crushed cibul: add 1 tbsp to the cut. spoon otstu (9%), 1 tbsp. spoon of water and 1 tbsp. spoon of zukru, stir, add, do not let in the juice. Pour in the juice and combine with the cod liver. If you are afraid that the cibul will be sour, rinse in a sieve and let the surface drain.
A dash of mayonnaise completes the picture - for a viscous mixture, which helps to shape well.

In the photo, the tartlets with filling from the described salad are even more delicious. You can buy ready-made molds from the skincare supermarket.

This is an ideal recipe for cod liver salad - for stuffing eggs, sandwich canapes or snack bags. For the rest, beat the salad mixture in a blender or mash it thoroughly with a fork.

How to bake snack bags? Finely grated egg white with dill, just chopped greens, finely grated beetroot, hair peas, sesame flour, breadcrumbs, hard grated cheese.

Spicy with peas and pickled cucumber

We need:

Cod liver
2 eggs (cool)
3-4 needles of green tsibula
2-3 pickled cucumbers
Cans of canned green peas
Pieces of light mayonnaise – 1 tbsp.

A very tasty salad can be prepared easily and quickly: the cucumber, eggs and cucumbers are crushed, the liver is kneaded and mixed in a bowl, where you add the green peas. Dressed with mayonnaise - voila! Everyday components, ale Yuletide spiciness and intense relish!

Traditional with rice, cucumber and crop

The storage of ingredients is simple, the salad is assembled by the ball, the rhubarb skin is lightly coated with dressing. You can add creativity and formulate the salad in portions in a suitable vessel (a high glass bowl, a wide glass or a cut glass).

For 2-3 servings we need:

200 g cod liver
2 cucumbers (fresh or pickled)
1.5 bottles of boiled rice
4 eggs cool
Green cibula for relish
1 middle bunch of crop
3 tablespoons mayonnaise
2 tablespoons sour cream

Pokrokov's instructions are included in the video:

Well, that's all. Today's delicious recipes for cod liver salads are over. Take a look at Vognik so you don’t miss the next batch of meat recipes with photos. Looking forward to your visits!

Dyakuyu for the article (7)

", Oseledets under a fur coat, "mimosa" - do not take it to the point of respect. This is holy. In addition, there is also a vinaigrette that is served with oseledets (to the point, it’s very tasty) or exotic salads with chicken, fish, and seafood. History has shaped it in such a way that salads can be used for almost any product.

During the hours of apology for socialism, in “good” restaurants the menu began to have “Pivnichniy” salad. It is immediately important that this salad comes from cabbage, and at the same time this salad comes in portions from vases of vikoristan and canned “Cod Liver”. And having cost, before speaking, it’s not very cheap. You have successfully terminated the “appetite stimulation” function. Nothing fancy: cod liver, eggs, green cibul, mayonnaise. Sometimes the potatoes are boiled to change the fat content of the salad. Salad with cod liver does not require advertising.

At that time, canned food “Cod Liver” was the top item in food packages, which is considered especially “valuable” by the population. Chi varto say that the store just didn’t have such good stuff.
Then, when everything fell apart, “Cod Liver” appeared in great quantities, or rather, the number of cans increased. Ale zmіst banks screamed zdivuvannya. According to DSTU, it is important that the replacement of a can of “Cod Liver” contains 85% of the liver itself. Rashta – oliya, spices. It really was a mess. That’s why, before purchasing, our people simply walked around with a jar of white wine, trying to guess how many oils the jar had in relation to the product.

The best “cod liver” is prepared at sea, on ships. The same type of girsha is made from frozen liver.

From that hour, when, at the end of the 18th century, the French cook Nicolas Appert decided to save herbs in sealed glass containers, the first canned goods appeared. And the classic canned food “Cod liver” appeared more than 80 years ago. In 1938, the State Standard of the SRSR established the synergy of ingredients and launched mass production. Once it has been hardened, the viscous liquid will be preserved and will only work in the sea.

Cod liver is not only tasty, but even more cinnamon-colored. The miracle was filled with vitamin A. Moreover, there were already teeming vitamins there. And they burned up a biscuits and brown product. Liver cake - healthy vitamins.

It’s just that cod liver is hardly acceptable, it doesn’t suit me. And the axis is the main component of salads - that’s right! Today we prepare a salad with cod liver, vegetables, eggs, potatoes, all scooped into balls and served in portions. Yak tse bulo accepted at great restaurants.

Salad with cod liver

Ingredients (2 servings)

Canned food “Cod liver” 1 bank
Potatoes 2-3 pieces
Morquina 1-2 pcs
Eggs 3 pcs
Pickles 3-4 pieces
Green tsibulya (only feather) 5-6 pcs
Homemade mayonnaise for the relish
Hard cheese 50 gr
black peppercorns Spices

After remote control, instead of shaking the jar with cod liver, the jar needs to be opened. Roll over until there is enough cod liver in the jar. Carefully anger the entire oil, let the dates drain.
Transfer the cod liver to a bowl and carefully sieve with a fork. At the same time, pull out and discard the bay leaf and extra pepper, which is often added for piquancy.
Boil the carrots and potatoes. In uniform. Then cool and clean. Then grate the carrots on a fine grater in a large bowl, and grate the potatoes on a large grater. Before speaking, it’s better to take potatoes with a low amount of starch, so they don’t stick together.
Cook eggs “coolly” - for cooking whatever you want. Cool under cold running water and peel. Strengthen the egg whites. Grate the egg whites onto a large grater, and grate the egg whites onto a fine grater. Very different plates.
Peel the pickled or fermented cucumbers using a knife and grate them, then lightly squeeze into the brine.
Cut the feather of the green cibul finely with a knife. Grate the hard cheese onto a fine grater.
Everything is cool and ready.
Prepare three glass vases for frosting dessert. It’s really easy to eat portioned salads.
Place grated potatoes on the bottom of the skin vase. Gently flatten with a teaspoon and use your fingers, applying a little pressure and not pressing too hard.
Place a ball of mashed cod liver. Before speaking, I had previously wondered what to add to such a salad: the more, the better. Now for some other thoughts. I appreciate that the ideal serving size is a third of a jar, or at least half. And then, whisk - the calorie content of cod liver is 600 kcal. Sprinkle cod liver with black pepper: crush 3-4 peas or grate at the foot.
Soak the cod liver with green codfish.
Spread with mayonnaise. Prepare Varto mayonnaise yourself. It's not difficult. Transfer the prepared mayonnaise to a small polyethylene bag. Place the edge of the packet into the small bag so that a small hole comes out and squeeze out the mayonnaise. This makes it easier to top the salad.
On top of the mayonnaise, add grated corn and pickled cucumber. Why so? Respect the nostalgia for “olive”. So, before speaking, don’t ask for an apple. More beautiful than salted cucumber. A salad with fatty cod liver and the sourness of the cucumber will be even more cinnamon.
Then pour the grated egg white into a smooth ball onto the salad. It is necessary to add the protein to coat the salad. At this stage, cook the giblets and tighten the cod liver salad with your fingers and a spoon, but not too much. It is important that the salad with cod liver is served on top.
Viklasti grated carrots.
Enjoy the salad with cod liver and rub it with cheese. Not letting through - evenly and powerfully.

It’s true that such a classic recipe for salad with cod liver does not taste good. More precisely, a lot of snacks with this ingredient can lay claim to the title of “classic”. However, the most popular, and perhaps the first, version of cod liver salad is made from simple and affordable products. Come out even lower, dance with your mouth.

Ingredients:

Cod liver- 1 jar (250 grams)

Cybula is green- 1 bunch

Eggs- 4 pieces

How to prepare cod liver salad.

1 . The green cibul can be replaced with ripple, just cut it smaller. However, the green zucchini makes this salad tastier.

2 . Boil the eggs, peel and cut into cubes.

3 . The stove is removed from|iz| jars and carefully cut into cubes.

4 . Finally, put all the ingredients in a salad bowl, add salt until it tastes good and mix carefully.

Prepared savory cod liver salad

Delicious!

Classic salad with cod liver, eggs and cheese

So palm palm “classics” can be happily added to the same recipe. Well, for such a snack you will have to stock up on the next grocery set:

1 can of cod liver;
1 head of tsibula (more beautiful than white);
3 boiled chicken eggs;
200 g grated siru;

pepper and salt;

Boil the eggs further, cool, peel and trim. For the purpose, they can be grated with a fine grater. Transfer the liver to a bowl, add|add| a little bit of the butter that was in it and lightly cut into small pieces using a fork or small knife. After this cod product can be added to the salad bowl until the eggs are finished.
Cut the tsibul into pieces. If you bought the original cibul, you can then pour some sprinkling on it and rub it in 5. Then you can add hygrote from it. Place the prepared tsibul in a salad bowl. Tudi visipati half the grated seeru. Mix the salad, add salt, add pepper and mayonnaise to taste. The straw is mixed once again, after which it is sizzled with the sire that has been lost.
For the eggplant salad, you can serve it in portions, placing lettuce leaves on the plates in front.

A classic version of salad with cod liver, eggs and potatoes

Another “classic” recipe has more ingredients in stock, and its taste comes out even more intense. Besides, because of the obvious presence of potatoes, such a salad is much better suited for the first time. For this purpose, remove the following products from the cupboard and refrigerator:

1 can of cod liver;
1 head of cibul;
1 boiled chicken egg (you can take 3-4 quail eggs);
200 g canned green peas;
3 medium potatoes;
juice of half a lemon;
mayonnaise yak dressing;
fresh herbs, pepper and salt.

Of course, you need to boil the cauliflower, cool it, and peel it from skinning/scaling potatoes and eggs. Then the products need to be cut into medium-sized cubes and placed in a salad bowl. Cut the liver into slices, only a few more, or the first two ingredients. It’s easy to cut the Cybul into pieces. Also transfer these ingredients to the salad bowl. I forgot to add peas, lemon juice, salt and spices, as well as dressing. Mix everything and serve the salad to the table.
If you don’t have peas in your house or if your household doesn’t like them, you can do without this ingredient. The salad is savored without wasting anything.

A classic version of salad with cod liver, eggs and rice.

This recipe also includes green peas. You can't imagine anything more beautiful than this. This ingredient gives the appetizer a delicate and rich taste. The peas are also necessary because there is rice in the salad, which itself is a neutral product and is added inclusively for volume and “content”.

1 can of cod liver;
1 head of tsibul (more beautiful than red ones);
2-3 boiled chicken eggs;
100 g canned green peas;
100 g boiled rice;
1 medium carrot;
2 small pickled cucumbers;
mayonnaise yak dressing;
fresh crepe, pepper and salt.

It’s easy to say that such a salad is suitable for leafy varieties of appetizer, so its preparation requires a little more. Then you look miraculously on the Christmas table. When the time has come to turn back to the preparation process.
Cook eggs, rice and carrots. After peeling, grate the eggs into a fine grater (whites in one bowl, and eggplants in another), and cut the carrots into cubes. All detailed products are placed on separate plates. Pechenka, withered from|iz| jars, rub the bits on paper towels until the oil melts, and then in a nearby bowl, pepper and sift with a fork.
Collect the salad on a plate in the middle of a special rose salad ring. Alternatively, you can simply carefully place the food in balls in a deep glass salad bowl. The first bowl needs to be filled with rice, and the cod liver should be divided into a new one. Place carrot cubes on top and coat the ball with mayonnaise.
Now you need to add the peas, finely chop the cibul, and then shred the pickled cucumbers. Spread the top ball with mayonnaise and sprinkle the top with egg whites, then with egg whites, and the animal with a small amount of finely chopped fresh crop.
The salad needs to sit in the refrigerator for 30 minutes and can be placed on the table. It is understandable that the appetizer was cooked in rings, which must be removed before serving.

A classic version of cod liver salad a la Mimosa

Behind the great shell, this salad is a variation of the classic Mimosi. In this case, canned fish (such as sardines) is replaced by cod liver. The products needed here are as simple as possible:

1 can of cod liver;
1 head of cibul;
4 boiled chicken eggs;
1 medium carrot;
3 medium potatoes;
150 g grated siru;
mayonnaise yak dressing;
parsley, basil, pepper and salt.

Give everything the same as with the Mimosa salad. Peel and grate the boiled potatoes in their jackets. Peel and cut the carrots, also boiled, into small cubes. For boiled eggs, stiffen the whites from the mixture and grate them thoroughly (large or large, depending on the type). Cut the cod liver into medium-sized pieces.
Folding is carried out in the following order: potatoes (salt the giblets), mayonnaise, grated cheese, cod liver (pepper), mayonnaise mesh, egg whites, mayonnaise (divide evenly), finely chopped greens, eggs sheep The finished salad can be rubbed for 10 minutes so that the little bits seep out and then serve until the table.

Dietary version of cod liver salad

Regardless of the fact that cod liver is full of calories, you can also make a delicious salad with it, adding another important calorie source - mayonnaise. This option, by the way, can also be considered classic, since this recipe has been used for a long time, and the following appetizer is made from well-known ingredients:

1 can of cod liver;
1 head of tsibula (white and red cabbage);
2 large tomatoes;
10 pieces. crab sticks;
2 medium sprigs (fresh);

100 g canned corn;
1 teaspoon each of zucchini and lemon juice;
a little salt to taste;
For the eggplants, you can take lettuce leaves for serving.

Finely chop the Chinese cabbage and mix it with the chopped cabbage. Take out the little pieces, squeeze them with your hands, add lemon juice and zuccor, then mix and set aside the liquid for 10-15, so that the vegetables are juiced. Slice tomatoes and cucumbers into thin bowls (you can cut them into cubes later) and crab sticks. The stove is removed from|iz| dry the jars in oil on a paper towel, and then cut into small pieces. Place the prepared ingredients in a bowl with | zibula and cabbage, add|add| corn and mix everything well. The salad can be served on a lettuce leaf, or in a salad bowl.

Dietary version of salad with cod liver and chicken breast

Another, smaller diet salad with cod liver, keep such a low-calorie product as chicken breast in your warehouse. It’s not surprising that it’s not good to eat chicken or fish in salads. And then prepare the required snacks for this:

1 can of cod liver;
200 g chicken breast;
1 great tomato;
200-300 g of Chinese cabbage;
50 g of crackers (sollu, without any savory additives);
2 and 1 tablespoons sour cream and soy sauce are suitable;
50 ml of rosemary oil;
1 teaspoon of mustard.

Cut the chicken into slices and brush in hot oil. Chop the cabbage yakomog dribnishe. Cut the tomato into 8 slices, cutting off the stem. Cut the liver into medium-sized pieces. Place the ingredients in a salad bowl, mix lightly and season with sauce prepared by mixing sour cream, soy sauce and mustard. Top the salad with croutons and serve immediately.

A classic version of cod liver salad with prunes.

At first glance, this recipe seems paradoxical. However, having eaten it, many gourmets rave about this version of the classic salad with prunes. The right thing is that the little bits of the tart taste of the cod liver are nicely softened and complemented by the sweet taste of the prunes. So trying this salad is highly recommended. Well, for this preparation you need to buy:

1 can of cod liver;
1 head of tsibula (white fruit);
5-6 prune berries;
4 boiled chicken eggs;
1 medium carrot;

This salad is also leafy and, as you can guess from the selection of ingredients, it is very similar to the appetizer prepared according to the classic recipe for cod liver salad a la Mimosa.
Preparation of products is very simple. Morkvin, boil eggs and potatoes, cool and peel. Cut the carrots and potatoes into pieces and grate them. You have to harden the egg whites from the eggs and grate them thoroughly: the whites are coarse and the eggs are fine. Other products can also be cut into small pieces around the plate and you can proceed before collecting the herbs. Before speaking, pour dill into the prunes before cooking for 5-10 minutes until they become soft and tender.
The order of putting the balls in is: potatoes (add salt), cod liver, egg whites, mayonnaise sieve, cibula, prunes, mayonnaise sieve, carrots, large ball of mayonnaise, egg sieve. The appetizer needs to sit in the refrigerator overnight, and then be sent to guests and household members for testing.

A classic version of cod liver salad with apple

And another version of the salad with cod liver combined with sweet ingredients. It’s hard to call it a classic, but... you can find it on the Internet that it was served in the closest restaurants of the Radyansky Union. Sweding for everything is not a myth, but why not squander the unexpected consumption of relishes? So we can start. Ale for the cob requires preparation of the following products:

1 can of cod liver;
3 medium potatoes;
3 “whites” of green cibul;
one medium-sized apple, sour-sweet gatunka;
3 boiled chicken eggs;
1 medium carrot;
juice of half a lemon;
100 g grated siru;
10-15 rodzinki and 2 crushed kernels of hairy peas;
mayonnaise yak dressing.

The process of preparing this version of leaf salad from cod liver is practically the same as the previous recipe. Place the ingredients in a separate bowl and then place the balls in a salad bowl or in a special salad ring.
True, there are song nuances. So the rodzinki need to soak the head for 5 minutes in the sprinkling. Greater specialties require cutting into 2-3 parts, and other parts can be placed on top. There is no need to grind the pea hairs “in sawdust”, otherwise it is not necessary to strip away the large pieces. You can refine them in a blender, or you can simply chop them with a sharp knife. While the apple is drying, grate it thoroughly and sprinkle with lemon juice so that the fruit pieces do not darken.
The appetizers are prepared in the following order: potatoes (add salt), cod liver, egg whites, finely chopped green cibul, apple, mayonnaise sieve, rodzinki, cheese, mayonnaise sieve, carrots, mayonnaise sieve, eggs.
For this type of salad, place it in a cold place for 15-30 minutes and then cook until ready.

A classic version of cod liver salad Niçoise

Well, finally, a classic recipe for the even popular Salad Niçoise, one of the varieties of which also has cod liver in its stock. This salad can be served practically in any French restaurant. However, when you go to a restaurant, you can easily get this snack in the kitchen? More information about the products for your needs:

1 can of cod liver;
3 medium young potatoes;
2 medium tomatoes;
200 g green kvass;
3 boiled chicken eggs;
100 g olives without brushes;
juice of a quarter of a lemon;
clock clove;
2-3 tablespoons of olive oil;
savoring a little salt and black pepper;
For the eggplants, you can take lettuce leaves for serving.

Mash the potatoes, peel them and cut them into several pieces. Boil in a little salted water until done. Add water to the finished potatoes, dry and brush with olive oil until it becomes delicious. Boil the eggs further, and then, after cooling under a stream of cold water, peel and cut into quarters. Boil the kvass in salted water for 10 minutes and place on a plate. The cod liver is out of the|iz| jars and cut into small pieces. Cut the tomatoes into round or even round (like large vegetables) scoops.
Now you can start refueling. For this purpose, in the middle of the bowl, mix the chasnik, crush it with a press, lemon juice, salt and pepper.
Then it’s just a matter of putting lettuce leaves on a portioned plate, adding potatoes, fermented leaven and olives, then tomatoes and eggs, and some baked liver. Drizzle the salad with dressing and serve.

Cod liver bark

This versatile classic can be prepared just like a can of cod liver has dropped into a bottle. And it’s not obligatory for anyone to check it sacredly. A similar salad would be perfect for any family dinner or evening.

Salads from the “seafood” are not often guests on our tables. Blame, it’s possible that we’ll stop having snacks with crab sticks and seledets under a fur coat. Another number of state gifts often treat their households with herbs from canned fish, and the axis of the selection of fish delicacies in salads seems to be something few people see on Christmas Day. And this is not good.

Take, for example, cod liver. This savory product contains so many flavors that you would like to fill your body with the necessary substances during the clean hours. It contains both vitamins (A, D, E), iodine, folic acid and, obviously, fish fat. So in the diet of the skin family, cod liver is responsible for its presence in the oblique order and, if possible, with enviable regularity.

Video “Classic cod salad recipe”

Cod liver can hardly be treated with a product for everyday herbs. She is luxurious, her purpose is to create an atmosphere of chic, holy. Why does the skin need proper framing? To make the cod liver salad perfect, try our best recipes.

How to prepare cod liver salad.

This product is unique, rich in omega-3 fatty acids and vitamin D. Cod liver is sold as canned oil. With all the monstrous powers, as a monoproduct, it is complex - too fat. Experienced cooks know how to make a salad from cod liver, flavored with savory berries. For herbs to combine this product, select ingredients so as not to interrupt the taste, but also to neutralize the increased fat content.

Cod liver oil in oil may be dietary. This product can be enjoyed with a variety of green vegetables: tomatoes, cucumbers, arugula, lettuce leaves, Chinese cabbage, green and onion cabbage. Like fish in olive oil, cod liver goes well with potatoes, rice, kvass, sochevitsa. It’s good to relish the taste of peas, corn, and kvass. Preparing such a salad is a wonderful opportunity for experimentation, testing, and experimentation to the delight of you and your family.

Salad with cod liver.

A lot of crusty recipes for cod liver salads are moving from one site to another, keeping up with readers. Vibrati is not easy. Try making skins from them to find out about the savory preferences of your family. Hard-boiled eggs add flavor to the main ingredient, which is the same in all recipes. Canned food is traditionally refined by crushing it with a fork, and eggs and boiled vegetables are grated. The delicate salad sumish is served in a large salad bowl or in portions. Serving the herb in tartlets to make it more aesthetically pleasing.

Balls

Leaf salads are not only tasty, but also incredibly beautiful on the table and in the photo. They are arranged in front of the cake or in portions, in small salad bowls. For leafy cod liver salad, select fruit products that are good to eat with each other. Place the dish on the Christmas table, there will be competition between the classic Olive and the herring under a fur coat. Prepare it in a discerning cookware and enjoy not only the taste, but also the new look.

Ingredients:

a jar of cod liver – 1 pc.;
potatoes – 2-3 pcs.;
chicken egg - 3 pcs.;
carrots – 1-2 pcs.;
salted cucumbers - 3-4 pcs.;
green cibula - a small bunch;
hard cheese – 50 g;
mayonnaise – 1 pack;
black chalk pepper.

Cooking method:

Open the canned liver, heat it, cover it, and store it. Mash with a fork and add pepper.
Boil, peel, trim potatoes, carrots, eggs. Grate the potatoes on a fine grater, and grate the carrots on a fine grater. Add the egg whites to the mixture and add them thoroughly.
Peel the cucumbers from the skins, grate into thirds, and let the grain drain.
Grate the syre into a large third.
Finely chop the green cibulka.
Place balls of potatoes, preserves, tsibul, mayonnaise. Next in balls: cucumber, egg white, carrot, grated cheese, more mayonnaise, butter.
The salad will come out bright and sleepy, and will not require additional decoration.
Leave the prepared sumish in the refrigerator for two years until it drips out.

With an egg

Designing a leaf masterpiece takes an incredible amount of time. Prepare a light, incredibly tasty salad from cod liver with eggs. You only need three ingredients: cod, eggs, hard-boiled, green cibul or ribs. The salad does not need to be seasoned with anything else; the tenderness is added from canned food. A wonderful idea: this herb can be prepared, vikorista, or chicken eggs, and served in portions of halves of whites. The cod liver salad looks great in tartlets or as a spread on.

Ingredients:

large chicken egg – 5 pcs.;
green tsibula or ripchasta - 150 g;
salt (as needed).

Cooking method:

Remove the pieces of liver from the jars and use a fork. You can use a blender to get better results. Don't add oil, you might end up needing it!
Rub the eggs into a fine grater. The zhovtok can be turned into krichta using a fork.
Cut the cibulin or green feathers into small pieces.
Mix all the preparations, bring the mixture until smooth.
If necessary, add any extra oil you have left in the jar. Don’t overdo it, the grass is not to blame for being too oily.

Classic recipe

What can you do with the classic appetizer with cod liver - nutritional supplement. In this section, the recipe for a salad with classic cod liver was known to gentlemen back in the last century and remains popular to this day. Minimal quantity of potatoes, fresh, juicy cucumber and young greenery, parsley, dill, mop up the grass with a great summer find. If you want to get creative before serving, you can fill the halves of the cucumbers with salad mix. It will be beautiful and beautiful.

Ingredients:

cod liver - 1 jar;
large potatoes - 2 pcs.;
fresh cucumber – 2 pcs.;
chicken egg - 3 pcs.;
greenery, dill, parsley - a small bunch;
salt|salt|, chalked black pepper.

Cooking method:

Boil the potatoes and eggs, cut them into cubes or evenly grate them - at your discretion.
Pull out the fish liver from|iz| mash the jars with a fork.
Finely chop the cucumber, cibulne, herbs.
Mix the ingredients, add salt and black pepper if necessary (preferably finely chop the peas). If you find the dish a little dry, add more from the can.

With an ogirk

Another herb that offers ease of preparation and charm when served is cod liver salad with cucumber. The recipe can be used as a variation of the classic one, but the stench is even more intense to taste. This option has mayonnaise. The salad only works if you prepare your favorite sauce yourself. The main part of this melody is played by the strings. The stench is unimaginable: fresh, crisp, not bitter.

Ingredients:

cod liver - 1 can (220-250 g);
orok – 2 pcs.;
chicken egg - 3 pcs.;
green cibula - 3-5 pcs.;
mayonnaise – 2 tbsp. false;
salt|salt|, pepper (as needed).

Cooking method:

Cucumbers, greens of tsibula, please detail.
Boil the eggs hard, peel, grate.
Mash with a fork instead of a can (without oil).
Mix all ingredients, add salt and pepper as needed.
Season the salad with mayonnaise.

With rice

White rice goes well with cod liver. Vin is a product of neutral taste, the fruit with it comes out richer and less fatty. Salad with cod liver and rice can also be considered classic, if you wrap it, since more than 100 years of wine have been found, and the number of its dishes does not change. Sir, they appreciate that the rice in this salad is better than the potatoes.

Ingredients:

cod liver - 1 jar;
rice - 1/3 bottle;
pickled cucumbers – 2 pcs.;
chicken egg - 3 pcs.;
tsibul greens, dill - a small bunch;
mayonnaise – 2 tbsp. false;
salt|salt|, chalked black pepper.

Cooking method:

Pull out the cod liver from|iz| banks, detail with a video.
Boil the rice in plenty of water, pour in and rinse. The wine may drain well.
Boil the eggs hard, peel and trim.
Slice the cucumber, tsibula, and crepe into small pieces.
Mix all the prepared ingredients and season the salad with mayonnaise.
If necessary, add salt and spices.

With peas

Another appetizer to decorate the Christmas table will enchant guests with its original taste. You can prepare a salad with cod liver and peas quickly, just in case your guests are already on their way. For this recipe, the dressing is mixed with lemon juice. If you like this dish, try adding lemon juice to other snacks or cod liver.

Ingredients:

cod liver - 1 jar;
chicken egg - 2 pcs.;
canned green peas – 3 tbsp. false;
large potatoes - 1 pc.;
cybul ripchasta - 1 pc.;
juice of lemon – 1 tbsp. false;
salt.

Cooking method:

Boil potatoes and eggs, peel and trim.
Pull out the pieces of fish liver from | jars and crush into puree with a fork.
Mix everything, add peas and chopped green cabbage.
Season with lemon juice. If necessary, add olive oil from a can and add salt.

Mimosa

One of the favorite hits of Radian cuisine is Mimosa. Wine is popular today, just like mothers and grandmothers watch it. The usual option is to cook canned fish in oil. For the Christmas table, it is better to prepare a leaf salad from cod liver. Place it before cooking, serve it on the table, and then it will become the centerpiece of your table.

Ingredients:

cod liver - 1 jar;
potatoes – 3-4 pcs. (Middle);
tsibulya – 1 pc.;
chicken eggs - 4-5 pcs.;
melting sire – 1 pc. (50 g);
mayonnaise – 1 pack;
salt.

Cooking method:

I boil and peel the eggs.
Carefully select the skin ingredients and fold them carefully. Vicorist the grater.
Pour the products into balls: potatoes, tsibulka, canned food, whites, cheese. After the potato ball and starry cheese, apply a thin mesh with mayonnaise.
The upper ball is covered with detailed harvesters.
Before serving, the salad needs to be left in a cold place for at least two years.

Dormouse

The cod liver salad Sonyashnik is famous for its decoration. You can’t look up every photo on the Internet – you just want to cook! This effective herb is so delicious in the treasure trove of recipes for wonderful gentlemen. An option for this salad is sprout. In the leaflet and sour-yak warehouse of balls lie in honor of the gentlemen. You can use the recipe for Leafy or Mimosa as a basis, add or adjust the ingredients to suit your taste. Decorate the Dormouse correctly, and the guests will be in full view of this herb.

Ingredients:

for the recipe for lettuce;
chips and olives for decoration.

Cooking method:

On the great holiday, prepare the ultimate leaf “cake”. The balls are hanging low.
The upper ball must be made from detailed beads.
Apply a mesh of mayonnaise. The daubed diamond-shaped rings produce grass similar to dormouse.
Place a piece of olive in the middle of the skin diamond. Use dormouse pellets from chips.

Sir

This section features a simple and universal salad – salad with cod liver and cheese. It’s really fast to fight. Fill tartlets with lettuce or use them as a spread for sandwiches or lavash - it will look extremely tasty. When decorating the herb, simply place the salad on arugula leaves and decorate it with tomatoes, herbs, and olives.

Ingredients:

cod liver - 1 can (250 g);
chicken eggs – 3 pcs;
hard cheese – 50-70 g;
tsibula ripchasta or green - 30-50 g;
mayonnaise – 1-2 tbsp. lie (for bazhannyam);
salt.

Cooking method:

Scatter the hard-boiled eggs and mix with crushed liver.
Cut the zibula finely.
Grate the syre into fine grates.
Mix all the ingredients and season the salad with mayonnaise.
If necessary, add salt.

From the potato

Lovers of fish delicacies do not have to check the saint to please themselves. A simple, hearty salad with cod liver and potatoes is a wonderful choice for a hearty snack, to give you strength and vitality, and to charge you with energy for the whole day. Wine can be made from three ingredients: fish liver, potatoes and cibul. For the eggplants you can add more salted oranges and greens.

Ingredients:

cod liver - 1 jar;
boiled potatoes – 300 g;
cybul ripchasta - 1 pc.;
salt.

Cooking method:

Peel the boiled potatoes and cut into small pieces.
Cut the cibul into slices.
Cut the liver into pieces.
Mix everything, add salt, add more from a can as needed.

Delicious salad with cod liver - cooking secrets

This incredibly rich product will brighten up your diet if you feed it correctly. You can prepare a delicious salad with cod liver from Mr. Cob. The main commandment is to avoid the fat content. There is no need to pour out the entire depth of the dish in which the liver was floating. Don’t splurge on mayonnaise, it’s also high in calories. More oil can be added to the salad, which contains potatoes, kvass, and rice. Neutralize fat content, enhance the taste of olives, lemon, sour apple, crane. Try adding them to a salad, you will be pleasantly surprised by the new notes of the familiar herb.

Find out how to prepare a salad using the following recipes.