Ingredients
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1 can of Cod liver240 g
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4 Egg
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2 Pickled cucumbermedium pickles
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2 stalks of Chives
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optionally Parsley leaves
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to taste Salt
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to taste Grounded black pepper
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Pickled onions:
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1/2 onion Red onion
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3 tbsp. of Red wine vinegar 5%
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2 tbsp. of Water
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1 tsp. of Sugar white
Directions
This salad, by the way, is a Soviet classic:). It is worthy of our attention as it consists mainly of two highly beneficial ingredients, cod liver (super source of vitamin A and omega 3) and eggs. As for them, it’s generally a superfood, so I’m not even going to list all the health benefits in them.
It’s quick to make and seems simple, but its flavor, texture and color palette are interesting. Balance is essential in this salad, so follow the instructions on both slicing and cooking.
Bon Appétit!
P.S. We use canned cod liver (240 g) in its juice or oil. That means that the ingredients should include only cod liver and salt.
Today's visits: 1.
Steps
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1
Done
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Let's start with the pickled onions. To make the marinade, mix the vinegar, water and sugar until evenly mixed. Slice the onions into thin quarter rings and immerse them in the marinade for 30 minutes. |
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2
Done
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Boil the eggs to hard boiled and cool them to room temperature. Chop the green onions and parsley finely. Grate the pickles on a coarse grater or cut them into thin quarter ring slices. |
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3
Done
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When the onions are ready, take them out of the marinade and squeeze a little to remove excess moisture. Then put them in a bowl. Peel the eggs and cut them coarsely into eight pieces. After that, add them to the onions. Take the cod liver out of the oil, cut it coarsely and place the chunks with the other ingredients. Now add pickles ( first drain the excess moisture), green onions and parsley. Season the salad with salt and pepper and pour a little oil in which there is the cod liver. Now mix it very carefully so as not to damage the delicate pieces. Taste it and adjust the salt and pepper. The salad is ready to be served. |
