Pollock or cod liver can be used to make a simple but delicious salad. The delicate consistency of the salad allows it to be stuffed with tartlets or to decorate halves of eggs, and it can also be served on crackers or canapes. In this case, he will decorate any festive table, including New Year's and Christmas. Pollock (cod) liver, incredibly rich in minerals, belongs to dietary products. Therefore, pollock or cod liver salad is periodically useful for everyone, even children.
It is necessary
- Products:
- • pollock liver - 1 can (can be replaced with cod liver);
- • chicken or quail eggs - 4 (8) pcs.;
- • salt - on the tip of a knife;
- • ground black pepper or ground allspice - on the tip of a knife;
- • mayonnaise - 1-2 tbsp. spoons;
- • green onions;
- • fresh dill.
Instructions
Step 1
Open a can of canned liver, discard the product in a colander or sieve. This is necessary in order for the oil to glass, otherwise the salad mixture will be too greasy. While the oil is draining from the liver, put the eggs on the fire and cook in a "bag". To do this, leave them to boil for at least 7-10 minutes. Cool boiled eggs and peel.
Step 2
Wash green onions and dill sprigs, dry and chop finely. Grate boiled eggs on a fine grater. Chop the pollock liver with a knife and stir with eggs, herbs and mayonnaise.
Step 3
Season with salt and add ground black pepper. Salad ready. Let it steep for 30 minutes and serve. A salad bowl or custom cocktail glasses are suitable for this. You can also fill dough tartlets with the resulting delicate mixture and decorate with herbs or canned green peas.
