Simple and delicious cod liver salads: recipes with photos. Salad "northern" with cod liver

Cod liver is a versatile marine delicacy that goes well with many of our usual foods. The range of its application is very wide. Cold appetizers, festive dishes and even hot soups are prepared with it. Each chef includes some special ingredient in the classic cod liver salad recipe. Therefore, no recipe can claim to be considered the only correct one. In a single family, the dish is prepared in its own way. And any hostess will boldly confirm that her salad is exactly “the same”, “classic”. Although in reality she cooks it in a completely unique inimitable way.

Ingredients for cooking

A jar of canned cod liver is a real find for those who like to eat delicious food, but do not like to mess around at the stove. What could be easier: take the finished product out of the package, spread it on a slice of bread and decorate with a piece of boiled egg. Why don't you have a snack? And if you conjure a little, add boiled vegetables or cereals, chopped greens and something else to the delicacy, you will get a truly festive dish.

Cod liver can be combined with any ingredients, but it forms the most successful combination with a boiled egg. These products complement each other perfectly and can be the basis for any salad.

A product such as cheese can successfully decorate a dish without violating harmony. It is advisable to select delicate creamy varieties that will not be able to kill the aroma of the main ingredient.

For spiciness, you can add fresh finely chopped onions to the salad. To get rid of excess bitterness, it must be doused with boiling water. It is enough to pour the onion with hot water twice, drain the liquid, and it will no longer be so sharp.

For those who do not like bitterness, but love the crunch of juicy onion pulp, we advise you to marinate it. It is very easy to do this. Dice one large turnip. Place it in a glass or bowl. First, pour boiling water over and drain the liquid. Then add half a teaspoon of sugar and half a teaspoon of salt to the onion, as well as a teaspoon of natural, apple or grape vinegar, if possible. Mix everything and send to the refrigerator. After half an hour, squeeze out the liquid, and use the onion for the salad.

To make the dish satisfying, you can optionally add either boiled potatoes or rice to it. The combination with both products has the right to exist. Everyone chooses what he likes best.

Carrots are often put in a puff salad, and not always boiled, sometimes fresh. Fans of unusual dishes claim that it is the raw vegetable that best sets off the taste of cod liver.

Both puff and simple salad add green peas. You can put the usual canned. Especially lucky are those who manage to find a fresh or frozen product. If the peas are from the freezer, dip them in boiling water for a few seconds, then rinse in cold water, and they will taste as soon as they are harvested from the garden.

The calorie content of cod liver is high. Not everyone likes an overloaded dish. If you want to make it lighter, add a fresh cucumber to it. And when you prepare a salad with potatoes, put a salted or pickled vegetable in it.

With sauces, everything is also not clear. Lovers can dress the salad:

• mayonnaise;
• sour cream;
• vegetable oil;
• fat from canned food;
• mustard.

Salad with onions sprinkled with lemon juice. Add ground black pepper or crushed garlic to the dish. Some recipes suggest dressing the cold appetizer with soy sauce or ketchup.

Classic cod liver salad recipe

This delicious dish can be prepared from both fresh and canned liver. Finding a raw product is not easy, but still sometimes it appears on sale. Most often it can be found frozen.

A fresh delicacy, before being cut into a salad, you need to cook. The liver is not boiled, but sterilized in a water bath. The whole process takes 1.5-2 hours.

Posted on August 20, 2017

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

Cod liver salad is prepared easily, it turns out tasty 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.

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

Ingredients:

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

Cooking process:

1. Boil eggs, cool, peel and cut into cubes. To make it easier, you can use a special egg cutter that copes very well with the task.

2. We open a jar of cod liver oil, but we do not get rid of the oil in the jar, since 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 pate.

3. Peel and cut the onion into cubes as well. 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. In a deep salad bowl we shift the cod liver, chopped eggs, onions. Salt and pepper to taste, add the 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 cod liver salad is ready to enjoy.

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

Cooking process:

1. Boil eggs, peel and finely chop.

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

3. Grate the cheese on a coarse grater.

4. Finely chop the greens.

5. Put all the prepared ingredients in one salad bowl, add 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 onions.
• 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 put these products to cook. And while they cook, prepare the rest.

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

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

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

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

7. Get the cod liver out of the jar and grind it in any way you can.

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

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

2.layer. Cod liver. We also carefully distribute the liver on top of the rice.

3.layer. Chopped onion.

4.layer. Thin layer of mayonnaise.

5.layer. Eggs.

6.layer. Mayonnaise or sour cream.

7.layer. Cucumbers.

8.layer. Beautifully laid 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 dry. We put it for 30-40 minutes in a cool place. 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 cook tartlets with liver salad? No problem, you just need to collect all the necessary products, crumble, mix and distribute among these beautiful baskets.

Ingredients:

• Canned cod liver 200 grams.
• 2-3 boiled chicken eggs.
• 3-4 lightly salted or pickled cucumbers.
• 1 head of onion.
• 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 pate.

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 marinates a little.

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

4. Boil eggs and grate.

5. Finely chop greens.

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, taste for salt, if you need a little salt, do it now.

8. The salad is almost ready to start laying it out in baskets, but it is better to give the salad a little time for all the ingredients to penetrate each other. Leave it for 30-40 minutes in a cool place.

9. After that, we distribute it among tartlets and serve beautiful baskets on the table.

Bon appetit.

Cod liver salad with egg and lettuce

The salad is 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. (can be sunflower)
• Salt and pepper to taste.
• 1-2 garlic cloves optional
• Half a teaspoon of mustard.

Cooking process:

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

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

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

3. We chop the green onions and distribute them among the lettuce leaves.

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

6. Remove the liver from the jar and cut into pieces so that they are not more than half the eggs. If the pieces are smaller, it's not scary.

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

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

Salad with cod liver cheese and garlic

Ingredients:

• Cod liver 1 bank.
• Cheese 150-200 grams.
• 2-3 cloves of garlic.
• Greens a small bunch.
• 6-7 quail eggs.

Cooking process:

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

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

3. Peel the garlic and pass through the press.

4. Grind cod liver in any way.

5. Finely chop the greens.

6. Grate the cheese on a fine grater.

And so all the ingredients are prepared, you can proceed to the formation of 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, decorate with herbs. Salad is ready to serve.

But in this version, this salad is better to use 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 is extraordinary. Great for when you need to cook something quickly.

Ingredients:

• Bank 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 thoroughly washed straight with the peel. Then randomly cut into pieces of 2-3 cm and send to the pan to cook until tender. Boil and cut with skin.

2. We need boiled eggs, we will also send them to cook.

3. While the eggs and potatoes are being cooked, cut the cherry tomatoes into 2-3 parts.

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

5. When the eggs are cooked, we clean them from the shell and cut them into halves.

6. Cut the cod liver arbitrarily.

7. The potatoes are cooked, now you can combine all the ingredients in one salad bowl.

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

Cod liver salad with potatoes is 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 hard-boiled eggs into pieces. The liver should be cut into the same pieces.

2. Rinse lettuce leaves thoroughly in water and shake off excess moisture. Randomly tear the leaves into small pieces.

3. Drain the juice from the corn.

4. Grate the cheese.

5. Put torn lettuce leaves in a salad bowl, add liver, cheese, eggs, corn. Add salt and pepper to taste. Fill with cod liver oil, mix and serve.

Bon appetit.

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Cod liver salad - a recipe with a photo, very tasty and easy to prepare

Cod liver salad, a recipe with a photo, is very tasty and easy to prepare, which makes it popular both on a festive and everyday table. Moreover, many housewives know not only the classic version of this dish, but also other recipes - with cucumber and egg, with rice, peas, potatoes, carrots, cheese, without mayonnaise or seasoned with this sauce.

Delicious classic version

Every good housewife should know how cod liver salad is prepared. This dish, of course, is inferior in popularity to the traditional Mimosa or Olivier, but it has also become quite popular on the festive table.
The peak of popularity of this treat fell on the period of the Soviet Union, when they were prepared from what could be easily purchased in stores.

Now there are many cooking variations, but first you need to figure out how the dish is prepared according to the traditional recipe familiar to our mothers and grandmothers. This will not take much time. According to the classic recipe, we need:

• A jar of canned cod liver (250 g)
• Boiled eggs - 5 pcs.
• 2 splinters
• Salt, black pepper, herbs - according to taste preferences.

Cooking in a certain sequence. This is necessary to achieve the correct consistency of the dish:

Delicate treat with cucumber and egg

As mentioned above, today there are quite a few options for the recipe for this dish, and one of the most popular is with cucumber and egg. The consistency of this dish is tender, pleasant, as well as its taste. Mayonnaise is not required for dressing, so the calorie content of the meal is less. Ingredients you need for cooking:

You only need to boil the eggs - be sure to let them cool, then cut the whites and yolks into cubes. Leave half of the yolk to decorate the salad.

Remove the liver from the jar and allow excess oil to drain. You can put it on napkins or parchment, and when it dries, carefully cut with a knife or crush with a fork.

Wash cucumbers well, cut into cubes. It is better to choose vegetables with a thin delicate skin, then they will not spoil the consistency of the dish, but if they are not there, it is better to cut the skin from the cucumbers. Peel celery, chop together with dill.

Mix all processed foods in one bowl, salt, add ground black pepper, if you like. Put the mass in a salad bowl, decorating with chopped yolk and herbs.

Rice variant

Cod liver is a component not only tasty, but also healthy. Get into the habit of consuming this ingredient in food, and your body will thank you with good health. This product goes well with rice. Salad, the main components of which will be rice, is an interesting and successful decision by chefs, despite the high calorie content.

cod liver salad with rice, serving option

We take the following products:

• 150–200 g rice
• 2 onions
• 3 eggs
• Bank of cod liver
• Salt, spices - to taste
• Greens - to taste and for decoration of the dish
• Mayonnaise.

Before putting the rice to boil, it is necessary to rinse it thoroughly, and then make sure that it does not boil. Rice for salad should be crumbly, not sticky. The walkthrough looks like this:

1. Rinse rice, boil it until crumbly, let cool;
2. Boil the eggs, peel them, finely chop (grate on a standard grater);
3. Remove the liver from the jar, place on paper to drain the oil. This will save the treat from excess fat. Then knead in a glass bowl with a fork or chop with a knife;
4. Peel the onion, chop finely - if the variety is bitter, you can scald it with water, then the bitterness will go away;
5. Put all the ingredients in one bowl, mix thoroughly, salt and pepper. Fill the dish with mayonnaise;
6. Decorate the mass laid out in a plate with dill sprigs.

As you can see, this salad recipe is prepared without unnecessary difficulties, and it turns out incredibly satisfying.

Treat option for cheese lovers

Salad with cheese is rich in vitamins and therefore useful for eating. For lovers of spicier dishes, garlic can be added to this recipe.

You can choose any variety of cheese, you should be guided, first of all, to your taste and capabilities. To the ingredients for the traditional recipe, add 100 grams of cheese and 2-3 cloves of garlic. Onion, if desired, can be excluded from the recipe, it does not always go well with garlic.

Chop all the components, put in one bowl, salt, season with your favorite mayonnaise. The meal is ready!
As you can see, cod liver dishes have different ingredients, but each of them is not only tasty, but also nutritious. Preference for such salads is given by those who follow their body and adhere to a diet.

Eggs, carrots and rice pre-boil and cool. For a salad, it is better to choose white round rice (Krasnodar), which melts well. Finely chop the eggs, pickles, carrots and red onions. Rinse rice after cooking with plenty of cold water.

Remove the liver from the jar, put on a paper towel, remove excess oil. Then, in a separate bowl, mash well with a fork. Sprinkle with a little black pepper.

Serving option on a plate

Place a metal or plastic salad ring in the middle of a round plate. The first layer is boiled white rice.


Seal the rice with a special lid with a handle. In the absence of such, gently press a layer of rice to the bottom of the plate with a spoon.


The second layer is cod liver mashed with a fork.


Put the boiled carrots in cubes and a spoonful of mayonnaise in the next layer, which is carefully distributed with a dessert spoon.


The fourth layer of salad on the plate is green peas. You can use canned peas or frozen peas, which easily turn from ice to ready-to-eat with two servings of boiling water. Pour the frozen peas into a bowl, pour boiling water over it, drain the water, scald with hot water again. Drain the water - the peas are ready to eat. And to taste, it is very reminiscent of young peas in pods.


The fifth layer is chopped red onion, which has a milder taste compared to ordinary onions. Yes, it looks great in a salad.


Then finely chopped salted barrel or pickled cucumbers.


It's time to remove the ring and complete the formation of the liver salad. If there is time before serving the salad on the table, at this stage the dish can be sent to the refrigerator still in the ring, for a period of 15-30 minutes.


Top with chopped protein and a small amount of green or red onion.


Finish the salad with mashed egg yolk and finely chopped dill. Drizzle with lemon juice and a dash of olive oil.


Cod liver salad with rice, green peas, carrots and pickles is ready! You can immediately serve on the table or store until the start of the feast up to 6 hours.

It is even easier to prepare in glasses.

To fill with salad, choose low, wide glasses or bowls. Salad in a glass has a slightly different layering sequence:

• boiled rice;
• boiled carrots, mayonnaise;
• mashed cod liver;
• green pea;
• red or Crimean onion;
• pickles;
• chopped protein, mayonnaise;
• yolk crumbs and half a black olive.

Glasses of prepared salad can also be stored covered in the refrigerator for up to 6 hours after preparation. Bon appetit!

In fact, as such, the classic cod liver salad recipe does not exist. More precisely, many snacks with this ingredient can claim the title of "classic". However, the most famous, and perhaps the very first version of cod liver salad, consists of simple and affordable products. It turns out very tender, melts in your mouth.

Ingredients:

Cod liver- 1 can (250 grams)

Green onion- 1 bunch

Eggs- 4 pieces

How to make a simple cod liver salad

1 . Green onions can be replaced with onions, just chop them smaller. However, with a green onion, this salad is tastier.

2 . Boil eggs, peel and cut into cubes.

3 . Remove the liver from the jar and carefully cut into cubes.

4 . It remains to put all the ingredients in a salad bowl, salt to taste and mix gently.

Delicious cod liver salad is ready

Bon appetit!

Classic cod liver salad with eggs and cheese

So the palm of the “classics” can be safely given to this particular recipe. So, for such a snack, you will have to stock up on the following grocery set:

1 can of cod liver;
1 head of onion (preferably white);
3 boiled chicken eggs;
200 g grated cheese;

pepper and salt;

Boil the eggs longer, cool, peel and finely chop. If desired, they can even be grated on a coarse grater. Transfer the liver to a bowl, add a little oil in which it was located and lightly chop into pieces with a fork or a small knife. After that, the cod product can be sent to a salad bowl with chopped eggs.
Finely chop the onion. If an ordinary onion was bought, then after chopping, pour boiling water over it and hold it for about 5 minutes. Then excess bitterness will leave it. Put the prepared onion in a salad bowl too. Pour half of the grated cheese there. Mix the resulting salad, salt, add pepper and mayonnaise to taste. The dish is mixed again, after which it is sprinkled with the remaining cheese.
If desired, the salad can be served in portions, after laying the plates with lettuce leaves.

Classic version of cod liver salad with eggs and potatoes

The second most “classic” recipe has more ingredients in its composition, and its taste is somewhat richer. In addition, due to the presence of potatoes, such a salad is much more satisfying than the previous one. For him, you need to get the following products from the lockers and the refrigerator:

1 can of cod liver;
1 head of onion;
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 as a dressing;
fresh herbs, pepper and salt.

Of course, first you need to boil, cool and peel potatoes and eggs from the skin / shell. Then these products must be cut into medium-sized cubes and put in a salad bowl. Cut the liver into pieces, only a little larger than the previous two products. Just finely chop the onion. Transfer these ingredients to a salad bowl. It remains to add peas, lemon juice, salt and spices, as well as dressing. Mix everything and serve the salad to the table.
If there are no peas in the house or one of the household members does not like him, then you can do without this ingredient. Salad in taste from this will not lose anything.

Classic cod liver salad with eggs and rice

This recipe also contains green peas. But in this case, it is better not to refuse it. This ingredient gives the appetizer a more delicate and rich taste. Peas are also needed because the salad contains rice, which in itself is a neutral product and is added solely for volume and “satiety”.

1 can of cod liver;
1 head of onion (preferably red);
2-3 boiled chicken eggs;
100 g canned green peas;
100 g boiled rice;
1 medium carrot;
2 small pickled cucumbers;
mayonnaise as a dressing;
fresh dill, pepper and salt.

It should be said right away that such a salad belongs to the puff varieties of snacks, so it will take a little more time to prepare it. But it will look great on the holiday table. But it's time to get back to the cooking process.
Boil eggs, rice and carrots. After cleaning, finely rub the eggs on a fine grater (whites in one bowl, and yolks in another), and cut the carrots into cubes. Arrange all chopped products on different plates. Remove the liver from the jar, hold it on paper towels for a while to remove excess oil, and then pepper and mash with a fork in a separate bowl.
It is better to collect salad on a plate inside a special detachable salad ring. But you can just carefully lay out the products in layers in a deep glass salad bowl. The first layer you need to lay out the rice, and distribute the cod liver over it. Pour cubes of carrots on top and grease this layer with mayonnaise.
Now you need to lay out the peas, finely chopped onions, and then pickled cucumbers chopped on a grater. Lubricate the top layer with mayonnaise and sprinkle first with egg whites, then with yolks, and completely on top with a small amount of finely chopped fresh dill.
The salad should be allowed to stand for 30 minutes in the refrigerator and you can put it on the table. Of course, if the appetizer was made in a ring, then it must be removed before serving.

Classic version of cod liver salad a la Mimosa

By and large, this salad is a variation of the classic Mimosa. Only in this case, chopped canned fish (usually sardines) is replaced by cod liver. The products here are the simplest:

1 can of cod liver;
1 head of onion;
4 boiled chicken eggs;
1 medium carrot;
3 medium potatoes;
150 g grated cheese;
mayonnaise as a dressing;
parsley, basil, pepper and salt.

Then everything is the same as with Mimosa salad. Boiled potatoes in their skins, peel and grate on a coarse grater. Carrots, also boiled, peel and cut into small cubes. In boiled eggs, separate the whites from the yolks and rub separately on a grater (large and small, respectively). Cod liver cut into pieces of medium size.
The assembly is carried out in the following sequence: potatoes (a little salt), mayonnaise, grated cheese, cod liver (pepper), mayonnaise net, egg whites, mayonnaise (distribute evenly), finely chopped greens, egg yolks. You can hold the finished salad for 10 minutes so that it is slightly soaked and only then serve it to the table.

Cod liver salad diet

Despite the fact that cod liver is quite high in calories, it is quite possible to make a relatively dietary salad out of it, saving it from the second most important supplier of calories - mayonnaise. This option, by the way, can also be considered a classic, since this recipe has been known for a long time, and such an appetizer consists of well-known products:

1 can of cod liver;
1 onion (preferably white or red)
2 large tomatoes;
10 pieces. crab sticks;
2 medium cucumbers (fresh);

100 g canned corn;
1 teaspoon of sugar and lemon juice;
a little salt to taste;
Optionally, you can take lettuce leaves for serving.

Finely chop the Chinese cabbage and mix with the onion cut into half rings. Shake the resulting mixture a little with your hands, add lemon juice and sugar, then mix and leave for 10-15 minutes so that the vegetables give juice. Thin slices cut tomatoes and cucumbers (if desired, you can cut into cubes) and crab sticks. Remove the liver from the jar and dry it from the oil on a paper towel, and then cut into small pieces. Put the prepared ingredients in a bowl with onions and cabbage, add corn and mix everything very well. You can serve salad on lettuce leaves, or in a common salad bowl.

Dietary version of cod liver and chicken breast salad

Another, more or less dietary, cod liver salad contains such a low-calorie product as chicken breast. Such a combination should not be surprising: oddly enough, chicken and fish go well together in salads. In general, to prepare for this snack you need:

1 can of cod liver;
200 g chicken breast;
1 large tomato;
200-300 g of Chinese cabbage;
50 g crackers (with salt, without any flavorings);
2 and 1 tablespoons of sour cream and soy sauce, respectively;
50 ml of vegetable oil;
1 teaspoon mustard.

Cut the chicken into slices and fry in hot vegetable oil. Chop the cabbage as small as possible. Cut the tomato into 8 slices, cutting out the stalk. Cut the liver into medium-sized pieces. Put the ingredients in a salad bowl, mix lightly and season with a sauce made from sour cream, soy sauce and mustard mixed together. Sprinkle the top of the salad with breadcrumbs and serve immediately.

Classic version of cod liver salad with prunes

At first glance, this recipe seems paradoxical. However, after tasting it, many gourmets stop at just this version of the classic salad with prunes. The fact is that the slightly harsh taste of cod liver perfectly softens and is complemented by the sweet taste of prunes. So this salad is highly recommended. Well, to prepare it, you need to buy:

1 can of cod liver;
1 onion (preferably white)
5-6 prunes;
4 boiled chicken eggs;
1 medium carrot;

This salad is also layered and, as you can guess from the selection of ingredients, it is very similar to an appetizer prepared according to the classic recipe for cod liver salad a la Mimosa.
Food preparation is very simple. Boil carrots, eggs and potatoes, cool and peel. Carrots and potatoes finely chop or grate. In eggs, separate the whites from the yolks and rub them separately: the whites are large, and the yolks are smaller. The rest of the products are also cut into small pieces into separate plates and you can start assembling the dish. By the way, prunes before grinding should be poured with boiling water for 5-10 minutes to make it softer and more tender.
The order of laying out the layers is as follows: potatoes (add salt), cod liver, egg whites, mayonnaise mesh, onions, prunes, mayonnaise mesh, carrots, a large layer of mayonnaise, egg yolks. The appetizer should be allowed to brew for half an hour in the refrigerator, and then sent for testing to guests or household members.

Classic version of cod liver salad with apple

And another version of cod liver salad combined with sweet ingredients. It is difficult to call it classic, although ... there are rumors on the Internet that it was served in the best restaurants of the Soviet Union. This is most likely a myth, but why not try an unusual combination of flavors? So you can get started. But first you need to prepare a lot of products:

1 can of cod liver;
3 medium potatoes;
3 "bulls" of green onions;
one medium-sized apple of a sweet and sour variety;
3 boiled chicken eggs;
1 medium carrot;
juice of half a lemon;
100 g of grated cheese;
10-15 raisins and 2 ground walnut kernels;
mayonnaise as a dressing.

The process of preparing this version of puff cod liver salad is practically the same as the previous recipe. Grind the ingredients into different dishes, then put them in layers in a salad bowl or in a special detachable salad ring.
True, there are certain nuances. So the raisins must first be soaked for 5 minutes in boiling water. Large raisins should be cut into 2-3 parts, and small ones can be put whole. You don’t need to grind walnuts “to dust”, but you shouldn’t leave too large pieces either. You can grind them in a blender, or you can just chop them with a sharp knife. As for the apple, it should be grated on a coarse grater and sprinkled with lemon juice so that the pieces of fruit do not darken.
Snacks are assembled in the following order: potatoes (salt), cod liver, egg whites, finely chopped green onions, apple, mayonnaise mesh, raisins, cheese, mayonnaise mesh, carrots, mayonnaise mesh, egg yolks, nuts.
In this case, the salad should also be put in a cool place for 15-30 minutes and only then start eating it.

Nicoise classic cod liver salad

And finally, the classic recipe for a very popular Nicoise salad, one of the varieties of which also contains cod liver. Such a salad can be tasted in almost any French restaurant. However, why go to a restaurant if this appetizer is easy to make in your own kitchen? Moreover, the most common products are needed for this:

1 can of cod liver;
3 medium young potatoes;
2 medium tomatoes;
200 g green string beans;
3 boiled chicken eggs;
100 g pitted olives;
juice of a quarter of a lemon;
clove of garlic;
2-3 tablespoons of vegetable oil;
a little salt and black pepper to taste;
Optionally, you can take lettuce leaves for serving.

Rinse potatoes, peel and cut into four pieces. Boil in lightly salted water until tender. Drain the water from the finished potatoes, dry and fry in vegetable oil until an appetizing crust forms. Boil the eggs for a longer time, and then, having cooled under running cold water, peel and also cut into quarters. Boil the beans in salted water for 10 minutes and drain in a colander. Remove the cod liver from the jar and cut into small pieces. Cut the tomatoes into round or semi-circular (if the vegetables are large) slices.
Now you can start refueling. To do this, in a separate bowl, mix crushed garlic, lemon juice, salt and pepper.
Then everything is just put lettuce leaves on a serving plate, put potatoes, beans and olives on them, then tomatoes and eggs, and on top of the liver. Drizzle dressing over salad and serve.

The benefits of cod liver

Such a varied classic can be prepared if there is a jar of cod liver in the house. And you don't have to wait until the holidays. Such a salad will be appropriate during any family lunch or dinner.

Salads from "seafood" for some reason are not frequent guests on our tables. The only exception, perhaps, are snacks from crab sticks, and herring under a fur coat. A number of housewives often treat their household members with canned fish dishes, but few people consider the use of fish delicacies in salads even on holidays. And this is not good.

Take, for example, cod liver. This tasty product contains so many useful things that using it at least during solemn feasts “to the eyeballs” will fill the body with the necessary substances. It contains a lot of vitamins (A, D, E), iodine, folic acid and, of course, fish oil. So in the diet of every family, cod liver must be present without fail and, if possible, with enviable regularity.

Video "Cod salad classic recipe"