Although cod liver is not considered a delicacy due to its low price, it has important features of it. She has a pronounced characteristic taste and exquisite tenderness of texture. Both of these qualities are great in both simple and more complex snacks. Choose your cod liver recipe.
Mimosa salad with cod liver
Ingredients:
- 100 g of cod liver;
- 3 potatoes;
- 1 onion;
- 4 chicken eggs;
- 100 g of hard cheese;
- 20 g of dill;
- 70 g of mayonnaise.
Boil the potatoes in their skins, cool, peel and grate. Boil hard-boiled eggs on a nearby burner, peel and chop the whites and yolks separately in the same way. Mash the cod liver with a fork. Chop the onion and cover with boiling water for 10 minutes. Assemble the salad on a flat dish, placing the food in the following order: potatoes, grated cheese, liver, onion + mayonnaise, proteins + mayonnaise, yolks and dill.
Snack rolls with cod liver
Ingredients:
- 1 sheet of Armenian lavash;
- 150 g of cod liver;
- 5-6 leaves of fresh spinach;
- 20 g green onions;
- vegetable oil.
Wash the spinach and pat dry on a paper towel. Finely chop the green leaves and sauté in vegetable oil for 5-7 minutes, stirring constantly. Drain the butter from the liver jar and spread it over the pita leaf. Top with spinach, then cod liver and green onion rings. Roll everything into a tight roll, wrap in plastic wrap and refrigerate for half an hour. Cut it into rolls 3-4 cm thick.
Crispy bruschetta with cod liver
Ingredients:
- 200 g of cod liver;
- 6 slices of white loaf;
- half an avocado;
- a quarter of a lemon;
- 1 clove of garlic;
- 20 g chives;
- 1 tsp capers;
- 30 g of pine nuts;
- a pinch of ground black pepper;
- salt;
- olive oil.
Fry the bread in olive oil and rub with garlic. Cut the avocado flesh into small cubes and drizzle with lemon juice. Place on the bruschetta cod liver in chunks or pâté, exotic fruit slices, chopped chives and capers, lightly pepper and salt. Sprinkle pine nuts on the sandwiches and serve immediately.
Stuffed eggs with cod liver
Ingredients:
- 6 boiled chicken eggs;
- 150-200 g of cod liver;
- half a lemon;
- 1 clove of garlic;
- 50 g shallots;
- 50 g each of Greek yogurt and mayonnaise;
- 1/2 tsp mustard.
Carefully cut the eggs lengthwise into equal halves. Remove the yolks and place them in a deep bowl. Stir in the cod liver along with a little oil and grind everything with a fork until smooth. Add lemon juice, pressed garlic, and chopped shallots. Season the resulting paste with yogurt, mayonnaise and mustard. Fill egg boats with it and refrigerate.
