Cod liver salad

Having tasted cod liver salad one gets the impression that the best minds worked on the recipe for this dish, and only after it became clear that this culinary masterpiece was able to make it public. And this is a completely different salad, in which all the ingredients are in perfect harmony with each other. To everyone's surprise, the canned cod liver salad turns out to be extremely tender and nutritious.

The dish will consist of several layers, where the ingredients, like all recipes for salads with fish, are perfectly combined with tastes and each component is able to emphasize the delicate aftertaste of seafood. There is surprisingly little mayonnaise in the salad, and the appetizer is prepared not in a large bowl, but in separate dessert bowls. Everything will look beautiful, like in the best restaurant. We will prepare an exquisite canned fish dish worthy of a festive table.

Layered Cod Liver Salad

First, you need to prepare all the necessary products. Peel potatoes and carrots, salt a little and boil. Hard boil the eggs, peel them, separate the yolks from the whites and then grind them separately. From a can of liver, you need to drain the liquid and knead it with a regular fork. Finely chop the green onion. The potatoes must be cooled and grated on a coarse grater along with cucumbers, and the hard cheese must be passed through a fine one.

Step-by-step recipe for canned fish liver salad

We put small salad bowls on the table and put the potatoes in them first.

Then put in the cod liver and sprinkle with a little black pepper.

On the liver, add finely chopped green onions in the third layer.

We make a mesh from mayonnaise in a way convenient for you.

Thus, one must understand that it will be better if the mayonnaise is in a bag. This is what will allow you to make a fine mesh of mayonnaise. This prevents the layers from crushing too much, and the salad is airy.

The next layer will consist of cucumbers, only there should be no liquid in them.

Put chopped egg white on the cucumbers.

Put boiled grated carrots on top.

Sprinkle with hard cheese grated through a fine grater.

Add some mayonnaise again and lay out the egg yolks.

And decorate the salad with a little green onions and slices of olives.

We put the ready puff cod liver salad in the refrigerator for two hours, and after a while, chilled we serve it on a festively set table, as an original snack.