Previously, cod liver was considered a delicacy; it was problematic to find it in stores. Now it's so easy to get a can of canned food. But the cod liver itself is very fatty, it is difficult to consume it in its pure form, but with the addition of eggs, potatoes, onions and other products, delicious salads are obtained.
There are many useful microelements in the cod liver: zinc, phosphorus, magnesium, sodium, potassium, iodine, iron, copper. Copper can help the body with inflammation, iron increases hemoglobin levels. The liver is useful for those who suffer from increased blood clotting, because it contains heparin. In medicine, heparin is used to normalize blood clotting.
But the most important constituent of cod liver is the unsaturated omega-3 acids, which support normal heart function and also lower the effects of cholesterol. Therefore, cod liver can be called an indispensable product for arrhythmias.
The lack of vitamins in the body can be easily compensated for by including 30-40 g of cod liver in the daily diet.
The classic cod liver salad includes boiled eggs and green onions. This salad is dressed with mayonnaise. But you can make a richer version of the salad with the following foods:
- can of cod liver;
- 400 g of potatoes;
- 200 g of carrots;
- 100 g of cucumbers;
- 4 eggs;
- pepper, salt, mayonnaise.
Boil potatoes and carrots in the skins, cool and peel. Cut potatoes into small cubes, carrots - grate. Boil hard-boiled eggs, peel, also grate. Take pickled or pickled cucumbers, cut into cubes.
As a salad dressing, you can mix mustard with olive oil, salt, any spices, and cod liver oil.
Drain the oil from the canned food, put the cod liver in a bowl, mash with a fork. Add potatoes, carrots, cucumbers and eggs to the liver, stir. Salt the prepared salad and season with mayonnaise.
You can make a beautiful layered salad from cod liver. For example, a very interesting version of the "Mimosa" salad with cod liver. The salad turns out to be delicious, with a delicate texture, looks great on the festive table. To prepare it, you need to take:
- 2 cans of cod liver;
- 120 g each of butter, cheese;
- 5 eggs;
- onion;
- mayonnaise.
Boil eggs, divide into whites and yolks, grate them separately. Drain the oil from the jars with cod liver, mash the liver with a fork. Grate butter and cheese, chop the onion.
When cooking, use lightly frozen butter, then it will be easy for you to grate it.
Now lay the salad on a dish in layers: first the egg whites, then the cheese, cod liver, layers of mayonnaise, butter, onions, again cod liver, mayonnaise and sprinkle the salad with egg yolks on top. Cover the salad with cling film and refrigerate for a few hours to soak well.
The finished salad can be additionally decorated with olives, any fresh herbs. You can even try to put a sprig of mimosa from some products on the surface of the salad. You can also lay out all the ingredients of the salad in layers in portioned salad bowls to make the guests at the table more comfortable.
If you replace the potatoes with boiled rice, you get another version of the cod liver salad.
