Cod liver salad is delicious with rice. Delicious salad made from canned cod liver. Cod liver salad, rice and cucumbers

Everyone's favorite cod liver salad with eggs is on your table. The classic recipe can easily be varied with nuts or cheese.

Cod liver is a very delicate and incredibly healthy component that nature gives us. The content of fatty acids in it helps the body maintain stable functioning and prevents age-related diseases. And it's just incredibly delicious!

• 2 potatoes;
• 180 g cod liver from a can;
• 2 medium fresh cucumbers;
• 12 stalks of green onions;
• 2 eggs;
• 2 cloves of garlic.

The potatoes need to be washed and boiled. He must be fully prepared.

The eggs should also be fully boiled. The yolk should be firm. Cook for ten minutes after boiling, then cool them under running cold water and peel off the shells.

The finished potatoes need to be cooled a little and then peeled. It needs to be grated coarsely.

Wash the cucumbers and taste with your tongue for bitterness. If there is one, then the skin should be cut off. Next, cut the fruits into small cubes.

The washed and dried onion must be finely chopped.

Chilled eggs need to be grated in the same way as potatoes.

Remove the liver from the jar, but there is no need to drain the fat from it too much. It is necessary for juiciness. Everything else should be left for later.

The fish needs to be mashed with a fork in a separate plate; it should turn into mush.

All of the above ingredients should be mixed in a salad bowl, adding your favorite spices.

Remove the peel from the garlic. It must be passed through a press directly into the salad, then mixed. As a dressing, you can use a couple of tablespoons of fish oil or take mayonnaise.

Recipe 2: salad with cod liver, eggs and cucumbers

The cod liver salad turns out to be very tender, while pickles, cheese and green onions give it a spicy kick.

• cod liver - 1 jar;
• boiled potatoes in their jackets - 2-3 pcs.;
• boiled carrots - 2-3 pcs.;
• boiled eggs - 3 pcs.;
• pickles - 5-6 pcs.;
• cheese - 70 g;
• a little green onion;
• mayonnaise - 50 g.

Peel the potatoes and grate them. Place in a salad bowl (I laid it out in portions) as the first layer and grease with mayonnaise, lightly salt.

Mash the cod liver thoroughly with a fork, place on a layer of potatoes, and brush with mayonnaise.

Finely chop the green onions and place on the cod liver.

Grate the cucumbers and place on the onion. Grease with mayonnaise.

Peel the carrots and grate them as well. Place on top of the cucumbers and spread with mayonnaise.

The next layer is grated cheese. It also needs to be greased with mayonnaise.

Divide the eggs into whites and yolks. Grate the whites on a fine grater and place on top of the carrots. Lightly salt and grease with mayonnaise.

The last layer is grated yolks.

Let the salad soak in the refrigerator for 3 hours and serve.

Recipe 3: cod liver salad with eggs and onions (step by step)

Cod liver salad with potatoes, eggs, cucumbers and a large selection of greens is a favorite snack dish in all national cuisines. When preparing this delicate salad at home, you can change its taste and aroma each time by using fresh, salted or pickled cucumbers.

• Cod liver – 1 jar (230 g)
• Potatoes – 3 pcs. (300 g)
• Egg – 3 pcs.
• Cucumbers – 1 pc. (100 g)
• Onion – 1 small onion
• A set of greens (parsley, dill, green onions) – 1 bunch
• Table vinegar
• Vegetable oil
• Salt - to taste

Wash, peel and boil the potatoes in salted water until tender.

Hard boil the eggs.

Cool the boiled potatoes and cut into cubes.

Finely chop the eggs.

Cut the cucumbers into cubes.

Chop parsley, dill and green onions.

Finely chop the onion and pour boiling water over it.

Mix everything with cod liver and season with salt.

Sprinkle the salad with vinegar and vegetable oil. Bon appetit.

Recipe 4, step by step: cod liver salad with rice and egg

Cod liver salad traditionally decorates our holiday table. Here is one simple way to prepare it with rice, fresh cucumber and egg.

• Cod liver - 160 g
• Rice - 100 g
• Onion - 100 g
• Cucumber - 100 g
• Eggs - 1 pc.
• Mayonnaise - 4-6 tbsp. spoons
• or Sour cream - 4-6 tbsp. spoons
• Salt - 0.25 teaspoons

Pour plenty of water over the rice and bring to a boil. Cook for 10 minutes, rinse well, cool.

Hard boil the eggs. Cook for 7 minutes. Cool, peel, finely chop.

Cut the cucumber into cubes.

Peel the onion and chop finely.

Grind the cod liver.

Transfer the rice to a bowl. Add cod liver, onion, egg, cucumber.

Season the cod liver salad with mayonnaise or sour cream. Place in the refrigerator for 1 hour.

You can serve. Bon appetit!

Recipe 5: salad with eggs, green onions and cod liver

Today we will prepare a cod liver salad, the classic recipe with eggs and green onions is perfect for all family members, the only thing is to use olive oil as a dressing for a lighter option, for a more satisfying option you can use mayonnaise. The main ingredient is cod liver, an egg and fresh green onions go well with it; fresh salad and some ripe juicy tomatoes also work well here.

• cod liver – 1 jar;
• chicken eggs – 2 pcs.;
• green onion – 1 bunch;
• lettuce, parsley or other greens - to taste;
• tomatoes – 2 pcs.;
• mayonnaise – 1 tbsp;
• salt, pepper - to taste.

Prepare the lettuce leaves - rinse lightly under cool water, tear them with your hands and place on a flat dish. You can also use a mix of lettuce leaves.

Peel hard-boiled eggs, cut into slices and randomly arrange on a “green pillow”. Do the same with tomatoes. Cherry tomatoes can be used.

Place the cod liver in medium pieces on a dish. Also chop the green onions and scatter them over the salad. Season with a pinch of salt and pepper.

Season the salad with mayonnaise, add spices and herbs if desired. You can also make a more satisfying version of the salad - mix chopped eggs with liver, add chopped onions and, for example, boiled potatoes, season with mayonnaise.

Recipe 6, simple: cod liver salad, with onions and eggs

Today I suggest making a salad with eggs and cod liver, because it is not only incredibly tasty, easy to prepare, but also healthy. After all, everyone knows from childhood how useful fish is, and especially fish oil, because it is a source of unsaturated fatty acids necessary for the functioning of the body. But just as everyone has known about the benefits of this product since childhood, they still don’t like it. And cod liver is a source of this same fish oil, but its taste is many times superior to it, especially if you prepare egg salad with it.

• Canned cod liver 250 grams
• Chicken egg 5 pieces (selected)
• Onion 100 grams
• Green onion 50 grams
• Salt to taste (optional)

Since our salad is egg, it is therefore based on eggs. First of all, they need to be hard-boiled. To do this, place the ingredients in a saucepan, fill with water so that it covers the eggs with a reserve. Place it all on the stove and bring to a boil. Then continue cooking over medium heat for 12-15 minutes.

Cool the finished eggs by immediately transferring them from hot water to ice water, preferably running water.
Cooled boiled eggs are very easy to peel. Using a knife, make a longitudinal cut on each, not reaching the yolk, and separate the whites.

Grate the whites and set aside for now, and mash the yolks with a fork and also set aside for now.

Divide the onions into halves and peel them. Then chop the vegetable by cutting it into very small cubes with a kitchen knife.
If the onions are very bitter and have a strong smell, pour boiling water over them for 2-3 minutes.

Rinse the green onions thoroughly with water and shake off excess moisture or blot with a napkin. Cut the ingredient prepared in this way into very small pieces with a knife.

Open the can of cod liver and pour half or more of the oil into a bowl. Mash the rest with a fork, turning it into a paste. To make the salad more tender, you can grind the cod using a blender.

First, place the yolks and onions in a salad bowl, pour over the oil drained from the cod and mix these ingredients well together. Then pour in the egg whites and chopped cod liver. Using a tablespoon, mix the salad thoroughly. If you find it necessary, add salt. At this point, the preparation of egg salad with cod liver will be completed, all that remains is to serve it to the table.

Transfer the finished salad to a special serving dish, garnishing it with fresh herb leaves and slices of vegetables. Serve this tasty and healthy dish for breakfast, lunch, or just as a nice snack, spread on toast or croutons.
Bon appetit!

Recipe 7: Cod Liver Egg Salad with Walnuts

• cod liver 1-2 jars
• boiled potatoes 2-4 pcs.
• walnuts
• boiled carrots 1-2 pcs.
• green apple (I used to add it, but lately I haven’t, but it’s also delicious with it),
• boiled eggs 2-4 pcs.
• mayonnaise

1st layer: knead the cod liver with a fork.

2nd layer: three potatoes on a coarse grater, pour a little cod liver oil or grease with mayonnaise.

3rd layer: three carrots on a coarse grater.

4th layer: three eggs on a medium grater, grease with mayonnaise.

5th layer: sprinkle with chopped walnuts.

Place the finished salad in the refrigerator overnight to soak.

Recipe 8: cod liver with egg and cheese - salad (with photo)

We offer a recipe for salad with cod liver and egg. Another incredibly simple recipe in terms of preparation, but incredibly delicious in taste!

• cod liver - 180 grams;
• hard cheese - 80-100 grams;
• chicken eggs - 4 pieces

Open the canned food and place the contents in a salad bowl.

Next we take the cheese. Definitely hard!

We grate it on a coarse grater to get longitudinal texture particles.

We add them to the salad bowl to the liver cheese already waiting.

Mix them. Then we proceed to the already boiled eggs. We need 4 pieces. We clean them and cut them.

And now, when all three ingredients are in the salad bowl, we begin to mix the resulting mass again.

It is known that cod liver is a healthy and nutritious product that has been consumed since ancient times. Today it is no less popular. Liver is included in many different dishes, but it is often used to create cold appetizers.

How to make cod liver salad

Canned fish is often the main ingredient in a variety of dishes. You can serve these snacks on a holiday table or treat your friends and family on an ordinary day. For example, cod liver is combined with a wide range of products, there are a lot of variations. A hearty, mouth-watering dish often contains a range of ingredients that work well together.

To prepare cod liver salad, the following products may be useful: potatoes, boiled eggs, tomatoes, rice, fresh or pickled cucumbers, arugula, apples, olives, corn, hard cheese, herbs. The dish is usually seasoned with mayonnaise, sour cream with garlic or another favorite sauce; sometimes the fat contained in canned food is enough.

Salad recipes with cod liver

There is a wide range of dishes with liver. However, snack recipes are more commonly used. Some consist of many constituent edible elements, others are quick, easy to prepare. Such tasty and healthy food will be an excellent addition to your daily or holiday menu. Below are popular and simple ways to make cod liver salad.

With egg

Fish liver is high-calorie, fatty, and cod liver is no exception. For this reason, it is better to combine it with other ingredients that go well together. Preparing layered cod liver salad with eggs is simple and easy, the main thing is to follow all the recipe recommendations. First you need to prepare all the edible ingredients for the dish.

Ingredients:

• potatoes – 2 pcs.;
• carrots – 1 pc.;
• canned food – 200 grams;
• eggs – 3 pieces;
• pickled cucumbers – 2 pcs.;
• green onion feathers;
• salt - a couple of pinches;
• mayonnaise - to taste.

Cooking method:

1. Vegetables and eggs are boiled.
2. The canned liver is removed from the jar, the oil is drained, and the remaining fat should be blotted with a paper napkin.
3. The fish product is mashed with a fork to the consistency of a pate.
4. The yolks are carefully separated from the whites, both parts are crushed using a grater.
5. The cucumbers are peeled and also grated.
6. The onion is finely chopped.
7. All ingredients are laid out on a dish in layers: potatoes, cod, onions, egg whites, carrots.
8. Each layer is smeared with a small amount of mayonnaise and salted to taste.
9. The top of the dish is decorated with yolk and green onions (as in the photo).

With rice

Another good option for a hearty, healthy snack is salad with cod liver and rice. The result is very tasty, tender and appetizing. This dish is perfect for a family dinner or a holiday feast. It is advisable to boil the rice in advance, because this way you can significantly save on cooking time. It is better to buy long varieties of cereals.

Ingredients:

• rice – 150 grams;
• main ingredient - 1 jar;
• onions – 2 pcs.;
• mayonnaise or sour cream – ½ cup;
• salt and pepper to taste.

Cooking method:

1. First, the rice is boiled (proportions: take half as much water as cereal). Set aside until cool.
2. The bulbs are finely chopped.
3. The fish product is kneaded with a fork (to make a paste) and placed in a deep plate.
4. Everything else is added to it: rice, onion, mayonnaise, salt and pepper.
5. The ingredients are mixed. The dish is ready to eat.

With fresh cucumber

To please your guests or household members with a vitamin-rich, nutritious treat, you should pay attention to the following recipe: salad with cod liver and cucumber. Thanks to a product such as cucumber, the snack will receive a new, juicy taste and seductive spring aroma. All salad products can be purchased at any supermarket. The result is an incredibly tasty culinary creation.

Ingredients:

• canned food – 200 g;
• fresh cucumbers – 2 pcs.;
• green onion, parsley;
• arugula - to taste;
• lemon juice - 1 table. spoon;
• spices - to taste.

Cooking method:

1. A jar of the main product is opened and cut into large pieces. The oil is poured into a separate bowl (you can add it if the appetizer is a little dry).
2. The cucumbers are cut into cubes, the greens are also chopped.
3. The ingredients are mixed in a deep bowl, peppered, salted, and flavored with lemon juice (photo).
4. The appetizer is infused for about an hour in a cold place, and then laid out on arugula.
5. All that remains is to serve the dish to the table.

Classical

The standard method of cooking is in demand in many families. In the 90s, such an appetizer was often found on the festive table and was called “Northern”. The simple recipe is still passed down from mothers and grandmothers, because such a mouth-watering treat is simply impossible to tear yourself away from. Classic cod liver salad served on toast or croutons.

Ingredients:

• canned food - 1 can;
• hard cheese – 80 g;
• boiled eggs – 3 pcs.;
• onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• vinegar – 1 tsp;
• salt, black pepper - to taste.

Cooking method:

1. The fat is drained from the canned food, and the fish product is ground to the consistency of a pate.
2. The eggs are peeled and chopped with a knife.
3. The onion is peeled and chopped into cubes. Pour in vinegar for 10-15 minutes (to remove the bitterness).
4. The cheese is grated on a fine grater.
5. All ingredients are seasoned with mayonnaise, salt and pepper are added. Everything is thoroughly mixed.
6. The appetizer is spread on toast and served to the table.

In tartlets

The next way to diversify the daily menu or delight guests at a festive dinner is tartlets with cod liver salad. The special taste of a dish and original presentation are the main secrets of success for any chef, so this option is ideal for positive reviews and culinary delights. The salad is prepared very quickly, easily, and the result is stunning.

Ingredients:

• fish product – 250 g;
• fresh cucumber – 1 pc.;
• eggs – 4 pcs.;
• green onion feathers - to taste;
• tartlets – 8 pcs.;
• mayonnaise (low-fat) – 2 tablespoons. spoons.

Cooking method:

1. First, the cucumber is grated on a fine grater, the onion feathers are finely chopped.
2. Boiled chicken eggs are peeled, the whites are separated from the yolks, and crushed using a grater.
3. Protein, onion, mayonnaise, cucumber are mixed. The resulting mass is filled into tartlets.
4. A depression is made in the middle of each basket into which several pieces of liver are placed.
5. The top of the dish is decorated with grated yolk.
6. An unusual salad with cod liver is ready.

With peas

If you want to update your snack menu for a special occasion, then a salad with cod liver and peas is perfect for this purpose. The “secret” ingredient will give the snack freshness, tenderness, and it will simply melt in your mouth. How to prepare this tasty, healthy dish? First you need to purchase and prepare a set of necessary food products, which are on the shelves of almost any store.

Ingredients:

• canned food – 170 g;
• boiled potatoes – 3 pcs.;
• canned green peas - 3 tbsp. l.;
• red onion (onion) – 1 pc.;
• green onions - to taste;
• lemon – 2 pcs.;
• Olive mayonnaise – 2 tbsp. l.;
• spices - to taste.

Cooking method:

1. The jar is opened and the contents are kneaded right in it.
2. The potatoes are cut into squares, the red onion is crumbled into small slices, and the green onion into pieces.
3. All food elements are laid out in a deep bowl, seasoned with lemon juice and mayonnaise, and mixed.

With cheese

Many people who like to spend time preparing delicious and satisfying food are familiar with such cold dishes as “Herring under a fur coat.” A similar puff pastry can be created using a new original recipe. She will always help diversify the daily menu. Before you make cod liver salad with egg and cheese, you need to prepare the necessary list of products.

Ingredients:

• canned food - 1 can;
• carrots – 2 pcs.;
• potatoes – 4 pcs.;
• hard cheese – 100 g;
• eggs – 2 pcs.;
• green onions - a bunch;
• pickled cucumbers – 2 pcs.;
• mayonnaise – 1 tbsp. l.;
• salt - to taste.

Cooking method:

1. First, vegetables and eggs are boiled. They are peeled, crushed using a grater and placed in different plates.
2. The fat is drained from the canned food, the contents of the can are laid out and kneaded.
3. The cheese is grated coarsely, the cucumbers are chopped into small pieces.
4. The appetizer is laid out in layers, each lightly greased with mayonnaise and salted.
5. Sequence: potatoes, carrots, main ingredient, cucumber, cheese, eggs.
6. The last layer is decorated with green onions.
7. The dish is refrigerated for 30 minutes.

With potatoes

When it’s no longer easy to surprise your loved ones with culinary delights, the “Sunflower” recipe comes to the rescue – cod liver salad with potatoes. This layered snack “cake” looks impressive when served, has an interesting taste and can satisfy your hunger in a matter of minutes. A beautiful and appetizing salad is a godsend for any housewife who cannot spend a lot of time at the stove.

Ingredients:

• potatoes – 3 pcs.;
• canned fish – 200 g;
• quail eggs – 10 pcs.;
• green onions - a bunch;
• mayonnaise – 100 g;
• olives - 1 jar;
• chips - packaging.

Cooking method:

1. Boiled, peeled potatoes are grated on a coarse grater.
2. The eggs are also boiled, removed from the shell, the white and yolk are crushed separately.
3. Canned food, onions, greens are finely chopped.
4. The appetizer is laid out in layers: potatoes, fish product, white, yolk.
5. The top of the dish is decorated with halves of olives, and petals are made from chips along the edges (as in the photo).

To easily and quickly prepare a delicious liver salad, you should listen to the advice of professionals:

1. When choosing the main ingredient, you should always pay attention to the labeling and composition. Apart from liver, salt and pepper mixture, there should be nothing in canned food.
2. The quality of the purchase is checked by shaking the jar: fresh products do not gurgle.
3. It is better to mix the snacks until smooth or lay them out in layers.
4. When preparing cod liver salad, you should use mayonnaise, cheese or sour cream dressing.
5. In order for the taste of the main ingredient to be felt well, it is recommended to combine it with a minimum amount of other food.
6. To eliminate the strong smell of fish, you need to dip the canned food in a weak solution of citric acid.

Prepare according to the suggested recipes.

Video

Housewives often wonder what kind of snack to prepare so that it is not only tasty, but also healthy.

Cod liver salads with rice are exactly what you need.

They are filling, healthy and incredibly tasty.

Cod liver salad with rice - basic cooking principles

Vegetables, pickled mushrooms, cheese, eggs, onions and other ingredients are added to cod liver salad with rice.

The rice is pre-washed several times, then boiled until tender and cooled. The cod liver is removed from the jar and placed on a disposable towel to get rid of excess oil. Then it is kneaded with a fork or cut into pieces.

The remaining ingredients are finely chopped. Place everything in a salad bowl, add mayonnaise, sour cream or natural yogurt and mix. Some recipes use a sauce based on any vegetable oil for dressing.

Cod liver salad with rice can be formed in layers. In this case, it is advisable to leave it to soak.

Recipe 1. Cod liver salad with rice and vegetables

Ingredients

sea ​​salt;

180 g rice;

black pepper;

150 g cod liver;

three tomatoes;

fresh dill;

two onions;

six lettuce leaves;

green peas – 100 g;

Cooking method

1. Sort and rinse the rice several times under the tap. Place a pan of water on the stove and bring to a boil. Lightly salt and pour in the prepared cereal. There should be six parts water to one part rice. Cook the cereal until soft, place in a colander and leave to drain all the liquid. Cool completely.

2. Chop the peeled and washed onion into thin rings. Wash the rest of the vegetables and herbs and dry them. Cut the tomatoes into rings. Trim the cucumbers on both sides, cut them in half lengthwise and chop into thin slices. Tear the lettuce leaves into strips with your hands. Finely chop the greens.

3. Boil the eggs hard, dip them in ice water, remove the shell and finely chop. Open the canned cod liver, transfer the contents to a paper napkin and cut into small cubes. Drain the marinade from the green peas. Place cod liver, chopped vegetables and eggs, green peas and boiled rice into a deep salad bowl.

4. Season the salad with ground black pepper, salt and chopped herbs. Pour in liver oil and stir. Decorate with dill and tomato slices.

Recipe 2. Cod liver salad with rice

Ingredients

a bunch of greenery;

cod liver – 230 g;

Art. a spoon of natural yogurt;

rice – 200 g;

eggs – 4 pcs.;

Cooking method

1. Place sorted and thoroughly washed rice in boiling water and boil until soft. Place the finished product in a colander to drain all the water. Transfer the cereal to a bowl.

2. Open the canned liver and add the contents to the rice, draining the oil. Mash the rice and cod liver until smooth.

3. Wash the cucumber, wipe it with a paper napkin and chop it on a grater for Korean salads.

4. Boil the eggs, cool and peel. Leave two yolks for decoration, and coarsely grate the remaining eggs.

5. Place mayonnaise in a deep cup, add natural yogurt and finely chopped herbs. Pepper and mix the sauce until smooth.

6. Lay the salad in serving glasses or a salad bowl with transparent walls. We do it in this order:

- a mixture of rice and liver;

- grated eggs;

- cucumber chips.

Lightly coat each layer with sauce. Sprinkle cheese shavings on top and decorate with crumbled yolk.

Recipe 3. Cod liver salad with rice and spinach

Ingredients

half a bunch of mint;

30 ml olive oil;

300 g cod liver;

150 g spinach;

30 g butter;

rice cereal – 100 g;

a quarter of a lemon.

Refueling

5 g sugar;

25 ml sesame oil;

a third of a chili pepper;

rice vinegar – 30 ml;

clove of garlic;

50 ml soy sauce;

half a bunch of mint.

Cooking method

1. Wash the lime and remove the zest from it using a sharp knife. We get the juice out of half.

2. Peel the garlic and chop into small pieces. Rinse the chili pepper, remove the seeds and chop finely.

3. We sort out all the mint, rinse it under the tap, dry it slightly and finely chop it.

4. Pour soy sauce into a deep bowl, add sesame oil, rice vinegar, lime zest and juice. Season everything with sugar, chili pepper and garlic. Spread half the chopped mint. Mix everything well.

5. Wash the sorted rice several times and place it in boiling water. Cook until soft, then place in a sieve and rinse again. Let all the moisture drain away.

6. Squeeze the juice from a quarter of a lemon.

7. Put butter in a frying pan and put it on the fire, pour in olive oil and heat it well. Place the washed spinach in it and let it lightly simmer. Then remove from heat and sprinkle with lemon juice.

8. Place the cooled rice in a bowl, pour the sauce into it, add the steamed spinach and stir. Transfer to a large plate.

9. Open the can of canned food, take out the pieces of liver and dry them lightly on paper towels. Place the liver on the salad and crush with the remaining mint.

Recipe 4. Cod liver salad with rice and cucumbers

Ingredients

low-calorie mayonnaise;

rice cereal – 100 g;

cod liver – 250 g;

fresh cucumbers – 200 g

onion - 2 heads.

Cooking method

1. Sort the rice and rinse. Place in boiling water, add a little salt, and cook until soft. Drain the rice in a colander, rinse and leave to cool.

Peel the onion, wash it and chop it into small cubes.

2. Wash the cucumbers, wipe with a napkin and finely chop. Boil the eggs. Cool in ice water, peel and chop into small cubes.

3. Open the canned liver, drain the oil, and crush the product itself with a fork.

4. Form the salad in layers in the following order:

- boiled and cooled rice;

- crushed cod liver;

- finely chopped onion;

- a layer of mayonnaise;

- chopped eggs;

- mayonnaise again;

- finely chopped cucumbers;

- mayonnaise mesh.

Repeat the layers in this order again. Sprinkle the top of the salad with mashed yolks. Leave to soak for a while.

Recipe 5. Cod liver salad with rice and corn

Ingredients

fresh herbs;

240 g cod liver;

rice – 130 g;

carrots – 90 g;

2 potatoes;

black pepper;

onion – 90 g;

fine salt;

canned corn – 200 g;

2 ripe tomatoes.

Cooking method

1. Rinse the rice grains under the tap and place in boiling, lightly salted water and cook until soft. Then place on a sieve, rinse again and leave until all the liquid is gone.

2. Wash the potatoes, place them in a saucepan, pour in clean water and boil until soft. Cool, remove the peel and cut into small cubes.

3. Boil carrots in their skins until soft. Drain the water, cool the vegetable, cool and grate coarsely.

4. Open the jar of liver, transfer the contents to a plate and mash with a fork along with the butter.

5. Wash the tomatoes, dry them with a disposable towel and cut into bars. For salad, take meaty tomatoes.

6. Open the can of corn and drain the brine.

7. Place all crushed products in a deep bowl. Season with ground pepper, mayonnaise and salt. Mix everything well. Place the finished appetizer in a beautiful salad bowl and sprinkle everything with chopped herbs.

Recipe 6. Cod liver salad with rice and green peas

Ingredients

15 g fresh parsley;

150 g cod liver;

10 g fine salt;

2 onions;

2 pods of bell pepper;

2 chicken eggs;

green salad – 50 g;

80 g green peas;

3 pickled cucumbers.

Cooking method

1. Place the rice, washed under running water, in a saucepan, pour in water so that it covers the grain by two fingers. Add a couple of pinches of salt. Bring to a boil, then turn the heat down to low and cook the rice until cooked. Place the cereal on a sieve, rinse it under the tap and cool.

2. Peel the onion, rinse, lightly dry and chop. Large ones - in half rings; small heads can be chopped into rings.

3. Rinse the sweet pepper, wipe with a disposable towel and cut into thin strips. Tear the washed lettuce leaves into strips.

4. Boil hard-boiled eggs, peel and finely chop. Cut the pickled cucumbers lengthwise and chop into thin slices.

5. Remove the cod liver from the oil and cut it into pieces.

6. Transfer all prepared ingredients into a deep bowl, add peas and mayonnaise. Salt and mix everything until smooth.

7. Rinse the parsley, dry it with a napkin and chop it. Place the salad in a beautiful bowl and sprinkle with chopped parsley.

Recipe 7. Cod liver salad with rice and pickled mushrooms

Ingredients

half a glass of drinking water;

cod liver – 240 g;

pickled mushrooms – 250 g;

green peas - jar;

carrot;

green onion;

sea ​​salt;

three eggs;

30 ml vinegar.

Cooking method

1. Transfer the cod liver from the jar into a deep bowl. Mash it with a fork.

2. Peel the onion, wash it and chop it into half rings. Transfer it to a deep plate. Dilute half a glass of water with vinegar and pour this marinade over the chopped onions.

3. Open the jar of mushrooms and drain the marinade. Cut each mushroom in half and then crumble into thin slices.

4. Wash the carrots and boil until soft. Cool the vegetable, peel it and grate it coarsely.

5. Finely chop the boiled and peeled eggs.

6. Transfer all the chopped products into a container with the liver, add peas and salt.

7. Place the pickled onions in a sieve and wait until all the marinade has drained. Add the onion to the container with the salad and mix. Pour in a little liver oil and stir again.

Recipe 8. Cod liver salad with rice and tomatoes

Ingredients

large fleshy tomato;

sea ​​salt;

cod liver – 240 g;

ground pepper;

canned peas – 60 g;

onions – 70 g;

boiled rice – 80 g.

Cooking method

1. Transfer the cod liver to a bowl and mash with a fork.

2. Place pre-boiled and cooled rice over the liver. For this salad, it is better to use steamed rice. We also rub the boiled and peeled egg here.

3. Add green peas and peeled and finely chopped onion. Wash the tomato, wipe with a disposable towel and cut into small cubes. We also transfer it to the salad.

4. Salt and pepper the appetizer. Season with the oil remaining from the cod liver and mix until smooth.

5. Place a serving ring on the plate. We put the salad in it, lightly compacting it, then carefully remove the ring and decorate the appetizer with a sprig of parsley.

• To prepare a delicious cod liver and rice salad, you need to choose high-quality canned food. The jar should be marked “natural”. When shaking, the product should not dangle in the jar.
• For this salad, it is better to take steamed rice; it always turns out crumbly and does not need to be washed after boiling.
• You can serve the salad on toast.
• Instead of mayonnaise, you can use the remaining cod liver oil as a dressing.

Salted, smoked fish, canned fish, cod liver go well with many vegetables, eggs, cereals, legumes and cheese. Therefore, fish ingredients are often used to prepare salads. One of these ingredients is canned aromatic cod liver in oil. Combining it with boiled carrots, rice, chicken eggs, hard cheese, green onions and mayonnaise, we prepare an amazingly delicious salad. To give the dish a nice shape and show off all the layers, collect the salad in a bowl, turn it over onto a flat plate, and garnish with grated cheese and chopped green onions. So, let’s prepare layered cod liver salad step by step with photos.

Layered cod liver salad with rice and cheese

Servings: 5.

Cooking time: 2 hours.

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Ingredients:

Cod liver (in oil) – 1 large jar;

Carrots (medium) – 2 pieces;

Long grain rice - 4 tablespoons;

Chicken eggs (medium) - 3 pieces;

Hard Dutch cheese – 60-70 grams;

Green onions - 6 feathers;

Mayonnaise – 6-7 tablespoons;

Preparation:

1. Wash the carrots and cook in water until tender, 15-25 minutes. Cook chicken eggs in water after boiling for 6-7 minutes. Fill everything with ice water and cool quickly. Cleaning it up.

2. Pour the rice washed 4-5 times with water (0.5 l) and cook until tender for about 15 minutes, stirring. Rinse with ice water and let drain in a colander.

3. Grate the boiled carrots coarsely.

4. Grate the prepared eggs, like carrots, and chop them coarsely or finely with a knife.

5. Open the canned cod liver, transfer large pieces to a plate and carefully separate into small pieces with a fork.

6. To assemble the salad, use a large soup bowl or a small 600 ml salad bowl and grease the walls with oil from a jar. Divide the prepared crushed eggs into 2 parts. Place one part on the bottom of the bowl, add salt and grease with mayonnaise. Then add part 2, add salt and distribute the mayonnaise again. So, the layer will quickly become saturated and juicy.

7. Coarsely grated carrots, like eggs, are divided in half, added in 2 layers, salted and greased with mayonnaise. When forming layers, compact the ingredients well so that the salad does not turn out loose.

8. Place the prepared cod liver pieces on the carrots and distribute them evenly over the entire surface, pressing lightly with a fork.

9. Add boiled rice to the liver, press well, add a little salt and pour oil from the bottom of the jar in which the liver was located. This way, the rice will be saturated with the aromas of cod liver and the layer will turn out very juicy. Cover the bowl with the salad with a plate or cling film and refrigerate for at least 1 hour.

10. After 1 hour, carefully run a knife along the sides of the bowl so that the layers all come away from the wall well. Turn it over onto a flat plate; its diameter should be larger than the diameter of the bowl in which the salad was collected.

11. Carefully remove the puff salad and straighten the layers with a knife or silicone spatula.

12. Finely grate the cheese and sprinkle it on the top and sides of the salad.

13. Finely chop the green onions (feathers), sprinkle on the top of the salad and decorate the base. We serve this delicious, beautiful layered cod liver salad with rice immediately to the table.

To make it easier to remove the salad from the bowl, line the bowl with plastic wrap before assembling. We collect the salad, let it sit, turn it over and easily remove the film.

This salad can be prepared in a beautiful transparent salad bowl and served in it. The first layer will be rice, then liver, carrots, eggs, and the last will be grated cheese and green onions.

This dish will turn out stunningly beautiful in small portioned bowls.

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Tender, high-calorie cod liver is one of the delicacies, delicious in itself. Place it on a slice of fresh bread, add a juicy onion or a sprig of herbs and enjoy. You can complicate the recipe by assembling a salad, for example, with rice. A large portion fully replaces lunch.

To prepare a salad with cod liver and rice, take the products from the list: cod liver in oil, onions, cilantro, Parmesan, white rice, rice vinegar, salt, pepper.

Boil the rice until tender in the usual way.

Chop the onion into thin half rings, add young cilantro leaves, marinate for 10-15 minutes with rice vinegar (or lemon juice).

We leave the oil in the jar and mash the cod liver on a separate plate - we can easily handle it with a fork.

Wash the rice and mix with cheese shavings. Season with spices if desired.

Boil a hard-boiled egg in advance and let it cool. Inside the molding ring we tamp and assemble the salad with cod liver and rice in layers (first rice with cheese, then onions with cilantro, cod liver, three eggs on top).

After decorating as desired, serve the homemade salad with cod liver and rice immediately; no long soaking is needed. Bon appetit!