Salad with green beans cod liver. Salad with canned beans and liver. Layered cod liver salad with egg and cheese

Ingredients -
200 g canned cod liver, 200 g canned white beans, 1 onion, 1 tomato, ½ bunch of parsley, salt and pepper.
- Cooking method -
Peel the onion, wash, chop finely. Wash the tomato, cut into slices. Wash the parsley and chop finely. Cut the cod liver into small pieces, mix with beans, salt and pepper. Put the prepared mixture in a salad bowl, sprinkle with parsley and garnish with tomato slices.

Trout and vegetable salad "Ariadna"

Ingredients -
350 g of slightly salted trout fillet, 100 g of canned green peas, 70 g of carrots, 50 g of onions, 1 lemon, 15 ml of lemon juice, 80 ml of olive oil, 130 g of pickled butter, 100 g of pitted olives, red pepper.
- Cooking method -
Cut trout fillet and pickled mushrooms into thin slices. Wash the carrots, peel, finely grate and sprinkle with lemon juice. Peel the onion, wash and chop finely. Wash the lemon, peel, divide into wedges and finely chop.
Mix trout, mushrooms, peas, carrots, onions and lemon, pepper and season with olive oil.
Garnish the salad with olives before serving.

Salad "Pink salmon in a festive way"

Ingredients -
1-2 cans of canned pink salmon in their own juice, 1-2 cups of boiled rice (preferably steamed), 1-1 ½ cups minced walnuts, mayonnaise, salt.
- Cooking method -
Free the pink salmon from the bones, mash with a fork, mix with rice and nuts, salt and season with mayonnaise.

Light salad

Ingredients -
400 g of slightly salted salmon fillet, 200 g of ham, 150 g of cucumbers, 200 g of plums, 50 g of sorrel, dill and parsley, 40 ml of olive oil, ground nutmeg, red ground pepper, salt.
- Cooking method -
Cut salmon fillet and ham into cubes. Wash cucumbers, peel and cut into strips. Wash the plums, remove the seeds, peel and cut the pulp into small slices. Wash sorrel, dill and parsley, dry and chop coarsely. Mix fish, ham, cucumbers, plums and herbs, add nutmeg, salt and pepper, season with olive oil and serve.

Smoked salmon salad

Ingredients -
600 g smoked salmon fillet, 2 tbsp. l. soy sauce, 2 eggs, 2 cucumbers, 200 g sour cream, 1 bunch of parsley, salt.
- Cooking method -
Remove the skin from the salmon, cut into small pieces and put on the bottom of a wide dish. Hard boil the eggs, peel, chop finely and put on the fish. Wash cucumbers, peel and cut into thin slices. Place them on top of the eggs. Wash the parsley, dry and chop finely.
To prepare the dressing, mix sour cream with soy sauce and pour the sauce over the salad. Sprinkle the prepared salad with parsley before serving.

Edelweiss salad

Ingredients -
300 g salted salmon, 100 g wheat croutons, 3 eggs, 150 g canned green peas, 1 tomato, 100 g mayonnaise, 3 tbsp. l. tomato juice, 80 g of green lettuce leaves, 1 bunch of dill, pepper, salt.
- Cooking method -
Cut the salmon into small slices. Hard boil the eggs, peel and chop. Wash the tomato, remove the stalk and cut into small slices. Wash and dry lettuce leaves and dill greens.
Line a wide dish with lettuce leaves, and finely chop the dill.
Mix salmon, eggs, tomato, croutons and peas, salt, pepper and season with a mixture of mayonnaise and tomato juice. Put the salad on a dish, garnish with dill and serve.

Distant Shores salad

Ingredients -
300 g smoked salmon, 250 g canned seaweed, 100 g canned corn, 70 g ginger root, 1 onion, 1 lemon, 3 tbsp. l. vegetable oil, 1 tbsp. l. lemon juice, 10 green lettuce leaves, ½ teaspoon sugar, pepper, salt.
- Cooking method -
Cut the salmon into small slices. Peel the ginger root, wash and chop finely. Peel the onion, wash and cut into half rings.
Lettuce leaves, wash, dry and line the bottom of a wide dish with them. Put the seaweed on the lettuce leaves and smooth it out.
Wash the lemon, peel and cut into small cubes. Mix salmon, lemon, onion, ginger, corn and place on top of seaweed.
Combine vegetable oil, lemon juice, sugar, salt and pepper, heat over low heat for 3-4 minutes, stirring thoroughly, then season the salad and put it in a cool place.

Carambol salad

Ingredients -
500 g of hot smoked mackerel fillets, 300 g of potatoes, 200 g of pickled cucumbers, 150 g of carrots, 100 g of canned green peas, 120 g of mayonnaise, 50 g of green salad, dill, red pepper, salt.
- Cooking method -
Wash potatoes and carrots, boil in salted water, peel and cut into small cubes.
Cut the mackerel fillet into small slices. Cut pickled cucumbers into circles. Wash and dry the lettuce and dill greens, finely chop the dill greens. Line the bottom of the salad bowl with green lettuce leaves.
Mix fish, vegetables, green peas, mayonnaise and dill, salt, pepper and put in a salad bowl. Decorate the dish with slices of pickled cucumbers and serve.

The liver is very useful, so you should eat offal as often as possible. It must be included in a person's diet at least once a week. The ingredient will fill in the missing particles, and you can also enjoy tasty and healthy dishes, such as salad with liver and beans. Beans are no less useful product, which also has a large supply of protein and iron, moreover, by its properties, it can replace meat.

Cod liver is a healthy product, rich in essential fats, a large amount of protein, and also many useful substances. Such a product is stored canned, marinated in its own juice, so there is nothing harmful in it, as, for example, in other canned food. Try and treat your family to them.

For liver salad with beans you need:

Liver (cod) - 100 g;
Canned beans - 100 g;
Turnip onions - 50 g;
Salt - 3 g;
Mayonnaise - 45 ml.

Beans and cod liver salad:

Remove the cod liver from a can, disassemble into small pieces with a fork, then put on a paper towel to drain all the juice, along with fat.
Beans must be taken white, canned. Pour the contents of the jar into a colander, rinse under running water from the marinade, leave it hanging so that all the moisture is glass.
Peel the onion and chop it.
Put all the products neatly into a deep plate, add a little salt to taste, add mayonnaise and mix.

Bean salad with liver recipe

The unusual combination of cod liver with pickled mushrooms leads to the fact that the dish turns out to be simply unusually tasty. The delicate aroma of champignons and the full, rich taste of the liver are diluted with the satiety of the beans. Great to satiate a large company.

For salad with beans and liver you need:

Onions - 50 g;
Pickled mushrooms - 100 g;
Vegetable oil - 45 ml;
Red beans, pickled - 100 g;
Cod liver - 100 g;
Carrots - 80 g;
Chicken eggs - 2 pieces;
Fresh cucumbers - 90 g;
Greens - 25 g;
Salt -7 g;
Mayonnaise - 45 g.

What salad can be made from beans:

Peel the onions, chop very finely.
Heat the oil in a frying pan, pour in the prepared onion, fry a little, until transparent. Then remove the canned mushrooms from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
Remove the red beans from the jar, rinse from the juice in which they were pickled.
Wash the carrots and cook directly in the skins. After it has softened, peel it and grate it on a coarse grater.
Boil eggs hard-boiled, then cool with cold water, peel and grind through a grater.
Wash the cucumbers, peel them if necessary and cut them into cubes.
Remove the liver from the juice in which it was, cut with a knife or knead with a fork.
Rinse greens, chop with a knife.
Mix the ingredients in a nice plate, sprinkle with salt and season with mayonnaise. Decorate with finely chopped herbs and serve.

Beans and liver salad

Beef liver looks very large, but cooks very quickly. The main thing is to be able to do this, otherwise there is a risk of spoiling the product, turning it from a delicate and soft delicacy into hard rubber. There are also a few tricks that can help improve the flavor, making the ingredient even better. You can use any beans: both red and white, as well as canned or boiled.

For a salad of beans and liver you need:

Any beans - 150 g;
Beef liver - 200 g;
Carrots - 90 g;
Turnip onions - 60 g;
Butter - 40 g;
Salt - 5 g;
Black pepper - 2 g;
Mayonnaise 50 ml;
Dill - 25 g.

Cooking bean salad with liver:

Throw the beans in a colander, rinse the grains under water, from the marinade, and add to the salad.
Rinse the liver and remove all films using a thin and sharp knife. It is also worth cutting off fat if it has accumulated on the surface. For cooking, there must be a clean, soft offal.
You need to cut the liver into small thin pieces, which will go to the salad immediately after cooking. Boil in a little water, be sure to add salt.
Peel the carrots and onions, chop the onions and grate the carrots.
Fry vegetables in butter until softened, stirring constantly.
Chop the dill very finely, after rinsing it in cool water.
Mix food, salt, and add mayonnaise.

TIP: For many, the smell of the liver is not very pleasant, so to get rid of the strong aroma, you can soak the pieces in milk before cooking.

Beans and Chicken Liver Salad

Chicken liver has the most delicate flavor, is smaller, and does not have the unpleasant odor like the liver of other animals. The offal looks great in, and goes well with canned beans, creating not only a healthy, but also a delicious union.

For a salad with beans and onions you need:

Chicken liver - 230 g;
Red beans, pickled - 220 g;
Pickled gherkins - 160 g;
Chicken eggs - 5 pieces;
Onion - 90 g;
Salt - 7 g;
Mayonnaise - 90 ml;
Butter - 60 g.

Beans and Liver Salad:

Clean the liver of the chicken from films and residues of adipose tissue, cut, melt the butter in a pan, fry the offal in it until golden brown, add a little salt.
Open the beans, remove from the jar, rinse from the marinade.
Cut the pickled cucumbers into cubes.
Boil the eggs hard-boiled, after boiling for about 10 minutes, then pour cold water and leave for a while to cool the product. Then peel and cut into small pieces.
Peel the onion, chop.
Mix food in one plate, season with mayonnaise and salt a little.

Bulgarian pepper - 150 g;

Vegetable oil - 65 ml;

Salt - 6 g;

Pepper - 3 g;

Balsamic vinegar - 25 ml.

Step by step cooking:

Rinse the liver, remove the films, cut into pieces and fry in butter until golden brown.
Peel the Bulgarian pepper from seeds, cut into strips, add to the liver, fry with it in a pan for another 5 minutes. At the end, add salt to the food.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.

TIP: Boil green vegetables with the lid open in boiling water to prevent color loss.

As a result, when mixing two products, it turns out very much, which can be diluted with other ingredients for taste. This is an excellent appetizer, it is not a shame to put the dish on the festive table, as well as to feed the family. The food turns out to be very satisfying, so it can easily satisfy hunger. The salad can be used as an independent dish, since the set of products included in the recipe allows it.

The most complete description: salad with cod liver with beans recipe for our beloved readers.

Bean and liver salad recipe

For liver salad with beans you need:

Liver (cod) - 100 g;
Canned beans - 100 g;
Turnip onions - 50 g;
Salt - 3 g;
Mayonnaise - 45 ml.

Beans and cod liver salad:

Remove the cod liver from a can, disassemble into small pieces with a fork, then put on a paper towel to drain all the juice, along with fat.
Beans must be taken white, canned. Pour the contents of the jar into a colander, rinse under running water from the marinade, leave it hanging so that all the moisture is glass.
Peel the onion and chop it.
Put all the products neatly into a deep plate, add a little salt to taste, add mayonnaise and mix.

Bean salad with liver recipe

For salad with beans and liver you need:

Onions - 50 g;
Pickled mushrooms - 100 g;
Vegetable oil - 45 ml;
Red beans, pickled - 100 g;
Cod liver - 100 g;
Carrots - 80 g;
Chicken eggs - 2 pieces;
Fresh cucumbers - 90 g;
Greens - 25 g;
Salt -7 g;
Mayonnaise - 45 g.

What salad can be made from beans:

Peel the onions, chop very finely.
Heat the oil in a frying pan, pour in the prepared onion, fry a little, until transparent. Then remove the canned mushrooms from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
Remove the red beans from the jar, rinse from the juice in which they were pickled.
Wash the carrots and cook directly in the skins. After it has softened, peel it and grate it on a coarse grater.
Boil eggs hard-boiled, then cool with cold water, peel and grind through a grater.
Wash the cucumbers, peel them if necessary and cut them into cubes.
Remove the liver from the juice in which it was, cut with a knife or knead with a fork.
Rinse greens, chop with a knife.
Mix the ingredients in a nice plate, sprinkle with salt and season with mayonnaise. Decorate with finely chopped herbs and serve.

Beans and liver salad

For a salad of beans and liver you need:

Any beans - 150 g;
Beef liver - 200 g;
Carrots - 90 g;
Turnip onions - 60 g;
Butter - 40 g;
Salt - 5 g;
Black pepper - 2 g;
Mayonnaise 50 ml;
Dill - 25 g.

Read also: Cauliflower salad with parsley for the winter recipes

Cooking bean salad with liver:

Throw the beans in a colander, rinse the grains under water, from the marinade, and add to the salad.
Rinse the liver and remove all films using a thin and sharp knife. It is also worth cutting off fat if it has accumulated on the surface. For cooking, there must be a clean, soft offal.
You need to cut the liver into small thin pieces, which will go to the salad immediately after cooking. Boil in a little water, be sure to add salt.
Peel the carrots and onions, chop the onions and grate the carrots.
Fry vegetables in butter until softened, stirring constantly.
Chop the dill very finely, after rinsing it in cool water.
Mix food, salt, and add mayonnaise.

TIP: For many, the smell of the liver is not very pleasant, so to get rid of the strong aroma, you can soak the pieces in milk before cooking.

Beans and Chicken Liver Salad

Chicken liver has the most delicate flavor, is smaller, and does not have the unpleasant odor like the liver of other animals. The offal looks great in meat salads, and goes well with canned beans, creating not only a healthy, but also a very tasty union.

For a salad with beans and onions you need:

Chicken liver - 230 g;
Red beans, pickled - 220 g;
Pickled gherkins - 160 g;
Chicken eggs - 5 pieces;
Onion - 90 g;
Salt - 7 g;
Mayonnaise - 90 ml;
Butter - 60 g.

Beans and Liver Salad:

Clean the liver of the chicken from films and residues of adipose tissue, cut, melt the butter in a pan, fry the offal in it until golden brown, add a little salt.
Open the beans, remove from the jar, rinse from the marinade.
Cut the pickled cucumbers into cubes.
Boil the eggs hard-boiled, after boiling for about 10 minutes, then pour cold water and leave for a while to cool the product. Then peel and cut into small pieces.
Peel the onion, chop.
Mix food in one plate, season with mayonnaise and salt a little.

TIP: To prevent your hands from smelling like onions after slicing, you can rub them with lemon juice.

Spicy salad with beans

Turkey liver is a very healthy and dietary product, like meat itself. In a low-calorie salad, this delicate product is perfectly combined with other components that complement the dish in many ways with different tastes.

Products for preparing 4 servings of salad:

Turkey liver - 200 g;
Beans in pods - 190 g;
Bulgarian pepper - 150 g;
Vegetable oil - 65 ml;
Salt - 6 g;
Pepper - 3 g;
Balsamic vinegar - 25 ml.

Step by step cooking:

Rinse the liver, remove the films, cut into pieces and fry in butter until golden brown.
Peel the Bulgarian pepper from seeds, cut into strips, add to the liver, fry with it in a pan for another 5 minutes. At the end, add salt to the food.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.

TIP: Boil green vegetables with the lid open in boiling water to prevent color loss.

As a result, when mixing two products, you get a very healthy vegetable salad with beans, which can be diluted with other ingredients for taste. This is an excellent appetizer, it is not a shame to put the dish on the festive table, as well as feed the family. The food turns out to be very satisfying, so it can easily satisfy hunger. The salad can be used as an independent dish, since the set of products included in the recipe allows it.

Cod liver is known to be very beneficial. Today we want to offer you a small selection of canned cod liver salads. Three original and tasty dishes that will suit both everyday and festive tables. So, welcome - cod liver salads! Simple, tasty and healthy.

Cod liver salads

Cod liver and egg - this combination is already considered universal. It can often be found on holiday tables. And this is not surprising - preparing a salad from ready-made canned food quickly and easily.

Cod liver salad with egg

Would need:

Can of cod;

Four eggs;

Tomato, onion;

A couple of spoons of sweet corn;

Cod liver salad with bell pepper

A versatile salad option when you don't want to cook complex snacks for a long time. The main thing is that there is a jar of cod in the refrigerator, some eggs and vegetables.

Would need:

Can of canned cod;

Six eggs;

Two onions;

Bulgarian pepper, tomato;

Oil (use olive), parsley, pepper and salt.

Preparation:

1. Cut the cod liver into small pieces. Eggs are boiled, cut into neat slices, and the washed tomato is cut into cubes.

2. It is better to take red onions for salad, they are cut into half rings. The parsley is washed, chopped into smaller pieces.

3. Bell peppers are cleaned of seeds with a stalk, cut into strips. Mix with previously prepared ingredients. Season with olive oil. You can use any salty seasoning to taste together with salt and ground pepper.

Cod liver and canned beans salad

Canned food will be a real lifesaver when you need a quick bite or serve a delicious snack to your guests. For example, this salad is made from canned fish and beans.

Would need:

On a jar of cod liver, white beans (but you can use red);

Tomato, onion;

Parsley, pepper and salt are enough from spices.

Preparation:

1. Peel the onion, cut into small pieces. The tomato is washed, cut into circles. Parsley is washed, chopped smaller.

2. The cod liver is cut into small pieces and mixed with onions and white beans, after draining the liquid from it. Season with salt and pepper.

Before serving, it remains to decorate with tomato circles. Although it is a budget option, it is very tasty.

We hope you enjoyed our selection and will definitely choose your cod salad. Enjoy your meal!

We bring to your attention puff cod liver salad with beans. We dare to assume that this salad will appeal to both a gourmet and a cautious eater to experiment. The composition of the salad includes such wonderful and healthy products as: cod liver, beans, fresh herbs, eggs, cheese. Feel free to prepare this salad for the holiday and enjoy its taste in pleasant company. Bon Appetit!

Natural cod liver (1 can)
Chicken eggs (4 pcs)
Red beans in their own juice (1 can)
Hard cheese (100 g) - preferably parmesan
Green onions (1 bunch)
Parsley (1 bunch)
Dill (1 bunch)
Mayonnaise (150 g)

Preparation:

Drain the liquid from the beans and put it on the bottom of the salad bowl.
Then finely chop parsley, dill and green onions. Mix greens with mayonnaise and put beans on top.

Then we spread the crushed cod liver from which we drain the liquid and, if necessary, add a little of this liquid when kneading.

Cook eggs for 10 minutes, cool in cold water, peel and grate immediately on top of the salad

Lubricate a little with mayonnaise.

Sprinkle with grated cheese and the salad is ready.
Bon Appetit!

In Soviet times, cod liver was considered a delicacy and it was almost impossible to find these canned food on store shelves. And although today this product can be found everywhere, it has remained an excellent ingredient for both dinner and holiday salads.

Cod liver dishes will not only compete with the traditional Olivier, Caesar or herring under a fur coat, but can easily become a central treat!
How to make a classic cod liver salad?

Classic cod liver salad recipe - like in a restaurant

There are a great many options, and each of them is capable of claiming the title of classic. Delicious salads with cod liver are prepared with eggs, cheese, carrots, onions, seasoned with mayonnaise and sprinkled with croutons on top, or without using them at all. If you add potatoes and pickles to the cod liver, then the finished dish will not taste worse. This delicacy is combined with many products, so you can safely experiment, although it is better to do this before serving on the festive table :)

Read also: Tomato salad with feta cheese recipe

Products:

cod liver 1 can
potatoes 2 pcs.
pickled cucumbers 2 pcs
carrots 1 pc.
hard cheese 100
eggs 4 pcs.
green onions 2-3 feathers
mayonnaise 200 ml
freshly ground pepper

Cooking method:

Remove the cod liver from the jar, Let the oil drain and rub into the gruel with a fork. Boil jacket potatoes and carrots. After cooling, peel and cut into small cubes and place in different plates. Boil the eggs, rub the yolks and whites separately on a grater. Cut the cucumbers into cubes, squeezing out the excess liquid. Finely chop the green onions. Three cheese on a coarse grater.

Now we put the salad in transparent portioned bowls in layers. Put the potatoes first. On top of it is a layer of cod liver. Pepper it and cover it with green onions on top and then brush it with a fine mesh of mayonnaise.

Tip: To keep your salad airy and tender, use potatoes that are low in starch so they won't stick together. And in the process of laying the salad, try not to tamp the layers.

The next layer is pickles, then egg white and carrots. And again - a layer of mayonnaise. The final step will be a layer of grated cheese, mayonnaise mesh and yolk. A festive and delicious salad can be garnished with a slice of lemon, olives, and herbs.

Delicious cod liver salad "Tenderness" - a step by step recipe with a photo

Ingredients:

potato - 1 pc
carrots (large) - 1 pc
eggs - 5 pieces
green onions - 1 bunch
250-270 g jar of cod liver - 1 pc
salt and mayonnaise to taste

Now let's look at it step by step:

1. Boil the potatoes in their uniforms and boil the carrots too

and rub on a coarse grater

2.Boiled eggs are divided into yolks and whites

and also rub separately

3. Cut the green onion as finely as possible

4. Just knead the cod liver with a fork, after draining the excess liquid from the jar

5. We take a suitable plate and a ring from the mold - it unfastens for me - and then it is convenient to remove it. I put the bottom up so that a smooth surface is obtained at the bottom.

6. We begin to form the salad - first the potatoes. Distribute on a plate and press down with a spatula to fix the ring. And add a little bit on top

7. Now we spread the cod liver and also distribute it well evenly over the entire surface.

8. The next layer - grated egg whites, press down a little too, and again add a little salt

9. We draw a thin mayonnaise mesh, and you can also smooth it with a spatula

10. Now we have a chopped green onion, which we also fix with mayonnaise

11. On top we will have grated carrots, which we gently press and salt again

12. Draw "incredible" mayonnaise patterns and then smear them on the surface of the salad so that the whole carrot is covered

13. And the final stage - sprinkle everything with grated yolk

14. Put it in the refrigerator to soak it all

And we enjoy this most tender, sunny-looking, delicious salad!

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Salad with cod liver, fresh cucumber and egg

Do you want me to suggest the simplest and most affordable recipe?

Cod liver, quail eggs, some greens, and a cucumber are all you need. Looks great, very beautiful on the festive table!

Necessary products

Quail eggs - 5 pcs
Cod liver - 1 jar
Fresh cucumbers - 2 Pieces
Green onions - to taste
Olive oil - to taste
Salt and pepper to taste
Parsley - 2 sprigs
Olive oil - to taste

Preparation:

Boil water in a saucepan and boil quail eggs in it for 5 minutes. Let cool, peel and cut into halves.

Wash fresh cucumbers and cut into rings, and then arrange them beautifully on a wide plate.

Sprinkle the cucumbers with chopped herbs. In the center, just slide the cod liver and arrange the eggs nicely and evenly. Pour olive oil over everything and sprinkle with salt and pepper to taste. Bon Appetit!

Cod liver salad in tartlets

Ingredients:

cod liver - 1 jar
fresh cucumber 1 pc
green peas (canned) -1 jar
green onions - 1 bunch
eggs 3 pcs.
mayonnaise 200 ml
tartlets
salt, black pepper

Cooking method:

For this salad, you need to cut all the products into cubes, the size not exceeding the size of a pea.
All pieces must be cut to the same size.
Mash cod liver with mayonnaise. Salt and pepper. Mix vegetables and eggs and add grated mayonnaise with liver there.
Leave some green onions for decoration.
Arrange the salad in tartlets just before serving and garnish with green onions.

Read also: Well fed winter salad recipe with rice

"Mimosa" - puff salad with cod liver

There are many options for Mimosa salad.
Someone adds canned fish, while others prefer crab sticks.
And I bring to your attention an unusual salad "Mimosa" - with cod liver. This wonderful appetizer can decorate any beautiful festive table.
This salad has a bright appearance and delicate taste. These qualities are endowed with simple and very affordable components.

We need:

Cod liver - 1 jar
Potatoes - 2 pieces
Onions - 1 head.
Carrots - 2 pieces
Eggs - 5 pieces
Natural yogurt (unsweetened) - 200 ml
Mustard - 2 spoons - for the sauce
Dill, salt, pepper - to taste

Getting started:

Wash the potatoes and carrots, dry them, wrap them in foil and put them in the oven for half an hour.
We bake our vegetables at 180 degrees. They can, of course, be cooked, but baked in the oven will bring a slightly different, richer taste to the salad.
Boil eggs hard-boiled, peel and divide into whites and yolks.
Finely chop the onion and cover with boiling water. After it has stood in hot water for several minutes, our onion will become soft and lose its bitterness.

Cooking the sauce:
We take yogurt and mix it with mustard, salt a little and
Now we are forming the dish.
Pass the potatoes through a grater and place them on a dish with high straight sides and grease with sauce.
Lay the layers of onions and carrots one by one. We coat each of them with sauce. Then make a layer of cod liver crushed with a fork and sprinkle with chopped dill on top.
The next two layers will be made of white and yolk.
In conclusion, we send the formed salad to a cold place for at least an hour.
This time is enough for our dish to be thoroughly soaked. For decoration and refinement, we use dill twigs.

Sunflower salad with cod liver

In one of the early articles, we already thoroughly analyzed how to cook this beautiful dish.
A simple step-by-step recipe for a delicious Sunflower salad, with detailed photos.
This cod liver salad is just perfect for a festive table!

Wonderful appearance, unsurpassed taste and, most importantly, high cooking speed - this is not a complete list of the advantages of this delicious dish!

Canned Cod Liver Salad with Rice

Include another simple, tasty, and incredibly healthy salad with cod liver, egg and rice in your diet.
Even a small portion of this salad for dinner or for lunch will not only enrich your body with useful substances, but also strengthen your health. Cod salad is especially useful in winter.

What we need:

cod liver 1 jar
fresh cucumber 1 piece
eggs 3 pieces
boiled rice 2 cups
salt, pepper to taste
mayonnaise optional

Preparation:

Remove the cod liver from the oil (do not throw out the jar) and knead it with a fork. The cucumber needs to be crumbled into small cubes. Eggs must be boiled, peeled and grated. Mix all the ingredients in a bowl, salt and pepper to your liking. We fill the salad with the oil in which the liver was located, or mayonnaise, if this is more usual. You can add a handful of chopped greens - dill, parsley - the salad will only benefit from this.

Tip: In winter, instead of fresh cucumber, you can use salted, or make in equal proportions both salty and fresh.

Cod liver salad - "Heart" with walnuts

Ingredients for the recipe:

Cod liver - 1 can
potatoes - 200 gr
processed cheese - 1 piece
Rice - 100 gr
eggs - 3 pcs
carrots - 1 pc
mayonnaise - 100 gr
walnuts - 60 gr
apple -1 pc
green onions - 1 bunch

Cooking method:

Boil potatoes and carrots, and after cooling, peel them, and then grate on a coarse grater. Boil eggs and grate them in the same way. Cook rice.
Grate the apple and cream cheese, mash the liver with a fork. All ingredients are laid out one by one, in layers in the shape of a heart:
potatoes, liver, rice, onions, and on top you can leave eggs or carrots - as in the picture. All layers must be smeared with mayonnaise.

Layered cod liver salad with egg and cheese

Products composition:

Cod liver - 1 can
potatoes and Carrots - several pieces each
eggs 3 pieces
Dutch cheese - 60 gr
A couple of pickles
A bunch of green onions
mayonnaise,
salt to taste

Read also: Holiday diet salads recipes with photos

How to cook:

Boil vegetables and eggs. Remove the main ingredient of today's article from the jar, drain the oil, and, if possible, blot with a napkin and grind with a fork.
Separate the egg whites from the yolks and grind them separately. Peel the cucumbers, drain the salted water and grate or chop finely with a knife. Chop the onion finely. Grind the cheese with a grater.
We start assembling. We lay out all the ingredients in layers on the dish using a special ring or improvised means.

Take a tin can, open it on both sides, wash it thoroughly and use it instead of specials. rings. Or another option - cut off the plastic of the required width on both sides - the form is ready and no cost!

The sequence can be as follows: potatoes, carrots, protein, green onions, liver, pickles, cheese and yolks. Or, for example, like this:

All layers, salted and pepper to taste, are greased with mayonnaise. Top the dish can be decorated with herbs.

Cod liver - benefits and possible harm

This fish product is rich in vitamins A, C, D, E and group B, as well as polyunsaturated - omega-3 fatty acids. No wonder the ancient Scandinavians believed that it improves vision, and even allows you to see in the dark. Salads with cod liver will not only decorate your meal with their delicate taste, but also enrich the body with a whole bunch of useful, biologically active substances.

Cod liver oil is a source of fish oil known to many, the usefulness of which is really an indisputable fact, while it belongs to the dietary category of products.

The use of cod liver in food contributes to such beneficial effects on the body, such as:

lowering blood pressure values;
normalization of heart rate and blood clotting;
normalization of cholesterol level characteristics;
prevention of joint thrombosis (especially indicated for use by patients suffering from atherosclerosis);
with the help of vitamin A, the retina of the eye is restored;
increased working capacity, endurance and concentration of attention, thanks to vitamins of category B, which are part of the cod liver;
vitamin D guarantees and ensures the best absorption of calcium by the body, which is so necessary for the entire skeletal system, as well as the skin;
the content of the strongest antioxidants in the cod liver - vitamins C and E - makes its use very useful for the immune system, regeneration and rejuvenation of cells;
in reasonable quantities, cod liver is recommended even for diabetes.

For all the usefulness of this delicacy, there are some restrictions for its use:

an overestimated amount of vitamin D or calcium in the body;
urological urolithiasis;
not recommended for people with thyroid dysfunctions;
with low blood pressure;
cod liver is also useful during pregnancy, but in limited quantities - you should not eat it too often;

And in conclusion, I would like to say that cod liver is considered a universal dish, an all-purpose dish recommended by many, with the exception of people with the above characteristics.

Video - how to make cod liver salad

Well, for the road, another version of a juicy and beautiful salad - for those who like to dream a little and apply their fantasies in the kitchen.

Bon appetit, everyone! Visit the site more often, leave comments, share your recipes.

Author of the publication

Published: 21.04.2015
Posted by: FairyDawn
Calorie content: Not specified
Cooking time: Not specified

Cod liver is one of the most valuable products donated by the depths of the sea. It contains a lot of fish oil, which is useful for the whole body. Also, the liver of fish of the cod family is a valuable source of proteins, iodine, unsaturated fatty acids, vitamins. In addition, it is also a high-calorie product, it contains up to 60% fat. We recommend for cooking salad with cod liver, the recipe with cucumbers and tomatoes is one of the best options.

Ingredients:
- 50 g of cod liver,
- 100 g green beans,
- 1 tomato,
- 1 cucumber,
- 2 tbsp. pitted olives,
- salt,
- pepper,
- vegetable oil,
- 1 tsp lemon juice.

Step-by-step recipe with photo:

2. Cut the cucumber into semicircles. To make them long, as in the photo, the vegetable is first cut obliquely into circles, and then divide them in half.

4. Boil frozen beans for 5-7 minutes in boiling water with salt. Rinse and drain.

5. Divide the cod liver into small pieces with a spoon or fork. There is no need to knead the product, as it looks more aesthetically pleasing in the finished dish.

6. Mix all prepared salad products with oil, pepper, salt. Drizzle with lemon juice (it promotes fat absorption and refreshes the taste). Mix. Also, if desired, add herbs or herbs to your taste to the salad.

This is not just a delicious dish, but also a real medicine. Cod liver, green beans, fresh vegetables - all these are foods that are very valuable for the body. From time to time, eating such a salad, you can slow down the aging process in the body, strengthen the heart and blood vessels, and stimulate digestion.

No less bright and tasty -.

Cod liver and canned beans salad

Ingredients

200 g cod liver (canned), 200 g white beans (canned), 1 onion, 1 tomato, 1 bunch of parsley, pepper, salt.

Cooking method

Peel the onion, wash, chop finely. The tomato is washed, cut into slices. Wash parsley, chop finely. The cod liver is cut into small pieces, mixed with beans, salted, pepper. The salad is placed in a salad bowl, sprinkled with parsley and decorated with tomato slices.

This text is an introductory fragment. From the book Cold appetizers and salads the author Sbitneva Evgeniya Mikhailovna

Cod liver salad Onion - 2 pcs., Canned cod liver - 1 can, sweet pepper - 2 pcs., Green salad - 1 bunch, mayonnaise - 100 g, table vinegar - 1 tbsp. spoon, egg - 1 pc., sugar, salt to taste. Cut the onion into half rings or rings, put in a dish, pour

From the book Magnificent Fish and Seafood Salads the author Krasichkova Anastasia Gennadevna

Cod liver and egg salad Ingredients: 200 g of canned cod liver, 4 eggs, 1 tomato, 100 g of canned corn, 100 g of mayonnaise, 1 onion, 1 bunch of green lettuce,? a bunch of dill and parsley, salt and pepper to taste. Method of preparation: Boil the eggs

From the book The best recipes for snacks for any holiday and not only author Krotov Sergey

Cod liver salad 1 can of cod liver, 5 hard-boiled eggs, 2 onions, to taste - ground sweet peas, salt, green onions Chop cod liver, eggs and onions. Salt and pepper the canned oil, beat slightly with a fork and pour into the salad. Above

From a book of 500 party recipes author Firsova Elena

Canned cod and potato salad Ingredients Canned cod - 200 g, mayonnaise - 150 g, boiled potatoes - 6 pcs., Cucumbers - 3 pcs., Grated horseradish - 2 tbsp. spoons, parsley and dill - 0.5 bunch each, salt and pepper to taste. Method of preparation Cod is chopped,

From a book of 1000 culinary recipes. author Astafiev V.I.

Cod liver salad Chop the cod liver, finely chop the boiled eggs, cut the potatoes into cubes. Add green peas, finely chopped onions to prepared foods and mix. Garnish the salad with lemon wedges and finely chopped whites and

From the book All About Homemade Bread. The best homemade baking recipes the author Olga Babkova

Cod liver salad Ingredients 100 g cod liver, egg, onion, 3 tbsp. l. mayonnaise, salt. Method of preparation 1. Mash the cod liver into a homogeneous mass and mix with a finely chopped, hard-boiled egg. Chop the onion very finely and add to

From the book Salads from meat, fish, poultry. For the village and the capital the author Zvonareva Agafya Tikhonovna

Cod liver salad Ingredients 100 g canned cod liver, egg, 100 g potatoes, 70 g canned corn, 2 tbsp. l. mayonnaise, salt. Method of preparation 1. Chop the cod liver. 2. Hard boil the egg, chop finely. Boil potatoes and grate on

From the book Fish dishes. Recipes for every taste the author Zvonareva Agafya Tikhonovna

Cod liver salad Cut the cod liver, hard-boiled eggs and onion and mix with canned juice. You can also add smoked fish. Decorate with herbs, slices of tomato or paprika. Ingredients: cod liver - 1 can, eggs - 5-6 pcs., Onions - 2 pcs., Green onions,

From the book Cooking with a blender, food processor, mixer the author Nesterova Daria Vladimirovna

Cod liver salad Cut the cod liver, hard-boiled eggs and onion and mix with canned juice. Smoked fish can also be added. Decorate with herbs, slices of tomato or paprika. Ingredients: cod liver - 1 can, eggs - 6 pcs., Onions - 2 pcs., Green onions,

From the book Dishes in a multicooker for the holidays author Nikolaev L.

Canned cod liver salad with vegetables Ingredients 150 g of canned cod liver, 2 potato tubers cooked in their skins, 2 pickles, 1 boiled carrot, 1 onion, 2 tablespoons of mayonnaise, pepper. Cooking method

From the book Country recipes the author Kashin Sergey Pavlovich

Cod liver salad Canned cod liver - 1 can, eggs - 5 pcs., Onions - 1 head, green onions - 50 g, ground red pepper - 5 g, mayonnaise - 150 g, dill -? bunch, salt Mash the cod liver with a fork, mix with finely chopped boiled eggs, add

From the book The best fish dishes on holidays and for every day the author Kashin Sergey Pavlovich

Cod liver and egg salad Ingredients: 200 g cod liver (canned), 4 eggs, 1 tomato, 100 g corn (canned), 100 g mayonnaise, 1 onion, 1 bunch of lettuce, 1/2 bunch of dill, 1/2 a bunch of parsley, pepper, salt. Method of preparation: Hard-boiled eggs,

From the book Lenten dishes the author Kashin Sergey Pavlovich

Salad with cod liver and canned beans Ingredients: 200 g cod liver (canned), 200 g white beans (canned), 1 onion, 1 tomato, 1/2 bunch of parsley, pepper, salt Method of preparation: Peel the onion, wash, finely Wash the tomato, chop

From the book Culinary Book-Calendar of Orthodox Fasts. Calendar, history, recipes, menus the author Zhalpanova Linisa Zhuvanovna

Canned cod liver snack Ingredients: 150 g canned cod liver, 150 g potatoes, 100 g pickles, 50 g carrots, 50 g onions, 40 g mayonnaise, salt Method of preparation: Wash the potatoes and carrots, boil, peel and grate on coarse grater. Cucumbers

From the author's book

Salad from cod liver and canned beans Ingredients 200 g cod liver (canned), 200 g white beans (canned), 1 onion, 1 tomato, 1 bunch of parsley, pepper, salt. Method of preparation Peel, wash, finely chop the onion. The tomato is washed, cut