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Russian · Salads
Cod Liver Salad
A layered holiday salad featuring tender cod liver, baked potatoes, and cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Drain all the oil from the cod liver and mash the contents with a fork.
2
Wash the potatoes, wrap them in foil, and bake at 180°C (350°F) for 30-40 minutes until tender, then let them cool, peel, and grate on a fine grater.
3
Finely dice the onion, grate the carrot on a fine grater, sauté in vegetable oil until done, let cool, and drain off excess oil through a sieve.
4
Hard-boil the eggs, separate the yolks from the whites, and grate the whites on a fine grater.
5
Grate the cheese.
6
Assemble the salad in layers, spreading homemade mayonnaise over each layer.
7
Chill in the refrigerator for 1 hour before serving.
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