Liver pâté salad in tartlets
Description
Perfect for everyday dining. This dish can easily become your favorite. I constantly prepare canned cod liver salad in tartlets. It's a very tasty and healthy salad, neatly served in individual portions on wafer tartlets. Try making it and delight your family and loved ones. Look, decorate as desired and serve.
Instructions
- 1
Step 1
Boil the eggs and carrots in slightly salted water. Cook until done, making sure to hard-boil the eggs. Remove the carrots and eggs, let them cool, then peel off the skin and shells. Grate the eggs and carrots on a coarse grater. Transfer them to a large plate.
- 2
Step 2
Mash the natural cod liver with a fork, adding a little of the marinade in which the fish was preserved during canning. Transfer the liver to a plate with the carrots and egg.
- 3
Step 3
Finely chop the fresh green onion. Add the chopped onion to the salad in a bowl. Grate the cheese on a coarse or fine grater, and add it to the salad according to taste. Add mayonnaise to the salad; I added 150 g. Mix the salad thoroughly.
- 4
Step 4
Place the finished salad into tartlets; I bought ready-made ones, but you can make them yourself from puff or shortcrust pastry. The dish smells absolutely wonderful.