ReceptnaptárCod liver salad (salat iz pecheni treski)
Cod liver salad is a popular cold dish of northern and Russian cooking, made from cod liver, egg and rice. Rich, creamy and high in omega-3 fatty acids. For both festive and everyday tables.
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Method
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- Drain the cod liver, keep the oil and mash with a fork.
- Grate or dice the eggs.
- Chop the onion finely and pour over hot water.
- Mix everything with the rice, mayonnaise and lemon juice.
- Add some of the oil to taste.
- Rest in the fridge for 20 minutes and serve with spring onion and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not mash the liver completely; leave some pieces.
- The liver oil can replace or accompany the mayonnaise.
- Best fresh.
Frequently asked questions
Where do I buy cod liver?
Tinned, in larger shops on the tinned fish shelf.
How long does it keep?
1 day in the fridge.
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- Warm cod and potato salad (Ensalada templada de bacalao con patata) · Spanish & Portuguese
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom) · Russian
- Rice with salt cod · Spanish & Portuguese
- Salt Cod Salad with Orange and Spring Onion (Bacalao en ensalada de naranjas y cebolletas) · Spanish & Portuguese
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More russian ideas
- Cheese and garlic salad (syrny salat)
- Chicken and mushroom salad (salat s kuritsey i gribami)
- Tomato and onion salad with sour cream and dill
- Pan-fried whitefish, Baikal style (omul)
- Rye fish pie (rybnyi pirog)
- Pomor-style pan-fried cod with rye breadcrumbs
- Fish cakes with rye bread (northern Russian style)
- Pike-perch in sour cream (sudak v smetane)
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