Cod liver is a delicacy product that has long been deservedly popular among gourmets, not only because of its delicate taste, but also due to its exceptional usefulness. It has been proven that cod liver strengthens the immune system and the nervous system, promotes cell regeneration, and improves performance.
How to cook cod liver under a fur coat
Cod liver is an excellent ingredient in various salads. It is better to choose canned food made in accordance with GOST from fresh rather than frozen liver. It should be borne in mind that the liver of this fish is a high-calorie product, therefore, it is better to choose light mayonnaise for dressing salads. The product goes well with eggs, green onions and boiled vegetables. From these ingredients, you can make a very tasty and tender flaky salad - cod liver under a fur coat. For him you will need:
- 1 can of cod liver (160-200 grams);
- 1 carrot;
- 1 medium-sized potato;
- 3 eggs;
- a few feathers of green onions;
- 12 pieces of prunes;
- salt;
- ground black pepper;
- mayonnaise.
First, boil the carrots, potatoes and eggs separately. Open the canned liver and carefully drain the oil from the jar. Transfer the liver to a bowl and mash with a fork.
Then peel the boiled vegetables and eggs. Grate potatoes and carrots, without mixing, on a coarse grater. For hard-boiled eggs, separate the whites from the yolks. Grate the whites on a coarse grater, and the yolks on a fine grater. Wash green onions, dry and chop finely. Scald prunes with boiling water or soak for 15 minutes in warm water. Then remove the seeds, and cut the pulp of the prune into thin strips.
Cod liver salad under a fur coat can be arranged on a flat dish, in a deep salad bowl or in portioned bowls.
Lay the salad in layers. First, put the grated potatoes and grease it with mayonnaise, place the cod liver on top, put finely chopped green onions on it, then a layer of boiled carrots and mayonnaise, then chopped prunes and grated protein, thoroughly coat everything with mayonnaise and spread the grated yolks and finely chopped onion.
Cod liver under a fur coat with pickled cucumber
To prepare cod liver under a fur coat according to this recipe, you need to take:
- 1 can of canned food "Cod liver";
- 2-3 potatoes;
- 1-2 medium-sized carrots;
- 3 eggs;
- 3 pickles;
- a few feathers of green onions;
- hard cheese;
- mayonnaise;
- black peppercorns;
- spices to taste.
Carefully drain all the oil from the canned food, remove the bay leaf, peppercorns and other spices, transfer the Tesca liver to a bowl and mash. Boil carrots and potatoes in their skins in water with the addition of spices to taste, cool, peel and grate separately on a coarse grater.
Boil the eggs hard-boiled, cool under running cold water, peel and separate the yolks from the whites. Rub the yolks through a fine grater and the whites through a coarse grater.
Peel and grate pickled cucumbers. Then squeeze lightly and drain off excess liquid. Wash green onions and chop finely. Grate the cheese.
Dutch cheese or cheddar is a good choice for this salad option.
Lay the salad in layers: potatoes, cod liver, green onions, pickled cucumber, coat everything well with mayonnaise, then put egg white, carrots, cheese, another layer of mayonnaise. Garnish with grated yolks, green onions, olives or olives.
