Cod liver salad
Description
Minimum effort — excellent result. There are several variations of the "Sunflower" canned cod liver salad recipe, and here is one of them. The dish turns out quite filling, but you can reduce its calorie content by replacing mayonnaise with sour cream, for example. You can also add other vegetables to taste if desired. Can be served immediately.
Instructions
- 1
Step 1
1. Peel the onions and chop them into small cubes. Melt a little butter in a frying pan and add the onions. Sauté until translucent.
- 2
Step 2
2. Boil the potatoes in their skins beforehand. Let them cool well, peel and grate on a medium grater. Place on the bottom of a deep plate and lightly salt. In the recipe for the canned cod liver salad "Sunflower", you can use sliced vegetables if desired.
- 3
Step 3
3. Spread a thin layer of mayonnaise on top, pressing firmly with a spoon.
- 4
Step 4
4. Place the fried onion. If desired, it can be briefly scalded with boiling water or marinated beforehand, for example.
- 5
Step 5
5. Add a little more mayonnaise to taste. You can add a pinch of salt and a bit of pepper (preferably white).
- 6
Step 6
6. Mash the cod liver slightly with a fork. If desired, you can drain excess oil.
- 7
Step 7
7. Spread evenly and top with mayonnaise. If desired, for the homemade herring and sunflower salad "Sunflower," you can use mayonnaise alternated with sour cream.
- 8
Step 8
8. Boil the eggs hard, cool them well, and peel. Separate the whites from the yolks and grate them separately.
- 9
Step 9
9. Place the egg whites, season slightly with salt, spread with mayonnaise, then add the yolks.
- 10
Step 10
10. The top layer does not need to be coated with mayonnaise. Halve the pitted olives and place them on top. Before serving, complete this simple "Sunflower" canned cod liver salad recipe by adding chips to form petals.