Salad with cod and corn
Description
The salad is quick and easy to prepare. It turns out much more delicate due to the unusual way of cooking the eggs. You can use any greens; for a sharper flavor, add onion or green onion. Instead of canned corn, you can use boiled fresh corn kernels. Mayonnaise can be replaced with a mix of sour cream and mayonnaise. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the cod and corn salad. Drain the corn using a colander and let the liquid drip off, wash the herbs and cucumber, then dry them. Place the cod (fillet) into a saucepan, cover with cold water and add salt. Cook the fish for 15–20 minutes after boiling. After that, remove the cod from the broth and let it cool.
- 2
Step 2
Pour vegetable oil into a frying pan and heat over medium heat. Crack the egg into a bowl and mix well. Pour the mixture into the pan and scramble, stirring constantly, for 2–4 minutes, until cooked. Remove the pan from the heat and let it cool.
- 3
Step 3
Cut off the ends of the cucumber and dice it finely. Place the cucumber and corn into a salad bowl.
- 4
Step 4
Cut the boiled cod fillet into cubes and add to the vegetables.
- 5
Step 5
Add the fried egg to the salad.
- 6
Step 6
Finely chop the herbs and place them in a salad bowl. Season the salad with salt, add mayonnaise, and mix well.
- 7
Step 7
Done.