10 tasty salad cod liver

Interesting combinations with eggs, pickles, cheese, nuts and more.

Remember: mayonnaise salad is easy to make independently or replace the sour cream or natural yogurt other sauces.

1. Salad cod liver potatoes, pickles and cream

Ingredients

• 3-4 medium potatoes;
• 3 eggs;
• 2 carrots;
• salt and pepper - to taste;
• 4-5 stalks of green onions;
• 2 salted or pickled cucumber;
• 1 can of canned cod liver oil;
• 4 tablespoons of sour cream.

preparation

Boil the potatoes, eggs and carrots. Cool, peel, cut into cubes of medium size, salt and pepper. Quartered eggs leave for decoration.

Finely chop green onions, cucumbers chop sticks. Of the banks liver drain oil in a separate container. Mash the fish with a fork and add 2 tablespoons of oil from the cans.

Put the salad on a plate layers: potatoes, cod liver oil, most of the green onions, cucumber and carrots. Each layer promazyvat cream. Top with the egg and the remains of onions.

2. Salad cod liver with quail eggs and cheese

Ingredients

• 10 quail eggs;
• 150 g of semi-solid cheese;
• 1 small bunch chives, dill or parsley;
• 1 celery stalk - optional
• 1 can of canned cod liver oil;
• 1 tablespoon mayonnaise;
• pepper and salt - to taste.

preparation

Boil hard-boiled quail eggs. Cool, peel and cut into quarters. Cheese rub on a small grater. Chop greens.

Of canned drain the oil into a separate bowl. Mix it with mayonnaise and pepper.

Cod liver cut into medium-sized pieces and place in bowl with eggs and cheese. Pour the sauce, season with salt and garnish with greens.

3. Salad cod liver with cucumber and sesame

Ingredients

• 1 can of canned cod liver oil;
• 1 small cucumber;
• ½ teaspoon salt;
• 3-4 green onion stalk;
• 3 sprigs dill;
• ½ onion;
• 2 tablespoons cider vinegar or rice;
• 1 teaspoon sesame;
• 1 teaspoon sesame or olive oil;
• 2 eggs - for decoration.

preparation

Of canned drain the oil. Cod liver cut into large chunks.

Chop the cucumber into thin slices. Put in a bowl, pour the salt and mix well. Close the cling film and store in the refrigerator for 15 minutes. After remove, rinse with water, fold in a colander and manually press the remains liquid.

Chop the green onions, onions cut into thin half-rings. Mix the cucumber, add vinegar, sesame seeds and leave for 5-7 minutes.

Pour onto a plate of onion and cucumber on top spread of cod liver oil, and pour it.

4. Salad cod liver with tomatoes, radishes and soy sauce

Ingredients

• 2 tomatoes;
• 3-4 radishes;
• 1 cucumber;
• 3 chives stem;
• 1 can of canned cod liver oil;
• 2 tablespoons of soy sauce;
• salt and pepper - to taste;
• greens - for decoration.

preparation

Tomatoes, radish and cucumber cut into cubes. Finely chop the onion. Of canned drain the oil. Divide the liver into small pieces.

Mix all ingredients. Pour soy sauce. Salt and pepper.

Before serving, garnish with greens.

5. Salad with cod liver with rice or cauliflower and yoghurt sauce

Ingredients

• 100 g or 150 g of rice cauliflower;
• 4 eggs;
• 3 chives stem;
• 3 sprigs dill;
• 1 can of canned cod liver oil;
• salt - to taste;
• 1 bunch lettuce;
• 120 g of yoghurt without additives.

preparation

rice boil until ready (it will take approximately 20 minutes), fold in a colander and cool. Disassemble cauliflower into florets and cook in boiling water for 10-15 minutes and then cool and grind.

Cook hard-boiled eggs. When they have cooled, peel them and rub on a medium grater. Onions and dill finely chop.

Of canned drain the oil. Mash with a fork cod liver oil, and then connect with rice or cauliflower, eggs and onions. Put the mixture on lettuce leaves.

For the filling, whisk blender or by hand the yogurt with dill, a little salt. Serve the sauce separately.

6. Cod liver salad tomato, Parmesan and pine nuts

Ingredients

• 200 g of cherry tomatoes;
• 4-5 sundried tomatoes;
• 50 g parmesan;
• 1 can of canned cod liver oil;
• 100 g arugula;
• 1 tablespoon peeled pine nuts;
• salt and pepper - to taste;
• 2 tablespoons balsamic vinegar.

preparation

Cherry, cut into quarters, sun-dried tomatoes - into thin strips. Parmesan planed plates.

Of canned drain the oil. Put the liver in a pan and cook over medium heat for about 5 minutes.

Pour onto a plate of arugula, cod liver oil, cherry tomatoes and sun-dried tomatoes. Sprinkle with cheese and pine nuts, salt and pepper. Pour balsamic vinegar.

7. Salad with crackers cod liver and pistachios

Ingredients

• 2 eggs;
• 2 medium carrots;
• 1 a beam of green onion;
• 3-4 sprigs of parsley;
• ½ lemon;
• 1 handful pistachio;
• 2 slices of bread;
• 1 can of canned cod liver oil;
• salt and pepper - to taste.

preparation

Boil hard boiled eggs, carrot - until done. Let cool and cut into small cubes. Half of the eggs rub on a small grater.

Onion and parsley finely chop. squeeze the juice from a lemon. Pistachio peel and divide in half.

Bread cut into medium-sized cubes and drain in a pan without oil.

Of canned drain the oil. Liver divide by the average pieces.

On a plate lay eggs, greens, pistachio nuts, cod liver oil, croutons. Season the lemon juice, salt and pepper. Sprinkle grated eggs.

8. Salad cod liver with eggs and onion

Ingredients

• 3 eggs;
• ½ onion;
• 1 cucumber;
• 1 can of canned cod liver oil;
• 4½ tablespoons of mayonnaise;
• salt - to taste;
• 1 sprig of greenery - for decoration.

preparation

Boil hard boiled eggs. Cool and clean. Yolks and whites separately grate on a medium grater. Half the eggs leave for decorating dishes.

Onions finely chop the cucumber - thin slices.

Drain oil from the liver after its mash fork. Mix protein, onions and three tablespoons of mayonnaise. Season with salt.

Fill the egg yolks 1 spoon of mayonnaise and add a little salt.

Pour onto a plate layer of liver proteins. Top - vitelline-mayonnaise mixture. Garnish salad mesh of mayonnaise, egg and greens. Around Put cucumber.

9. Salad cod liver with beans, Chinese cabbage, mustard dressing

Ingredients

• 2-3 potatoes;
• 5 quail eggs;
• 1 jar of canned beans;
• 100 g of Chinese cabbage;
• 1 paprika;
• 1 jar of preserved olives;
• 2 garlic cloves;
• 1 small bunch of parsley;
• 1 can of canned cod liver oil;
• ½ lemon;
• 1 tablespoon Dijon mustard;
• salt and pepper - to taste.

preparation

potatoes Boil until cooked, eggs - hard boiled. Cool, peel and cut into medium-sized cubes. 1 egg, leave for decorating salad. Drain the liquid from the jar with beans.

Cabbage and chop peppers into thin strips, olives, divide in half. Garlic pass through a press, finely chop the parsley. Drain the cod liver oil and divide it into small pieces with a fork.

Mix lemon juice with mustard, salt and pepper.

Put all ingredients in a bowl and season with lemon-mustard sauce.

10. Puff salad cod liver with prune

Ingredients

• 4 eggs;
• 1 carrot;
• 3 potatoes;
• 8-10 prunes;
• 3-4 green onion stalk;
• 1 can of canned cod liver oil;
• 150 g of mayonnaise;
• cranberries and a sprig of greenery - for decoration.

preparation

Eggs, carrots and potatoes, boil until tender. Let cool, clean, separate the proteins from the yolks. Rub on a coarse grater or chop with a knife.

Prunes and green onions medium-sized chop.

Cod liver oil drain after mash its fork.

Put the salad layers in a deep bowl. First, the potatoes after liver, green onions, carrots, prunes, whites and yolks. After each layer of the mesh do mayonnaise.

Garnish with herbs and cranberries. Before serving, let stand for 15-20 minutes in the refrigerator.