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Classic Cod Liver Salad
Instructions
I get all the necessary ingredients ready. I boil the eggs hard. Instead of shop-bought mayonnaise it is better to use homemade.
First of all I finely chop the onion. If the onion is large, I use half of it.
In a small bowl I marinate the onion, adding 1 tbsp of sugar, 1 tbsp of vinegar and 2 tbsp of boiling water. I leave it to marinate until completely cooled, then squeeze it out of the marinade.
I finely chop the hard-boiled eggs.
I grate the cheese on the coarse side of a grater.
I mash the cod liver with a fork.
I mix all the prepared ingredients together. I add the mayonnaise and stir well.
The classic cod liver salad is ready. It can be served in a small bowl or spooned into tartlets and garnished with fresh herbs.Bon appetit!
Tips
- 1
Choose COD LIVER packed in its own oil (an oily preserving medium) – it is the most tender and tasty. Avoid low-quality «in oil» varieties.
- 2
ALWAYS MARINATE THE ONION – raw, «sharp» onion will overpower the delicate flavour of the liver. Soak it for 10–15 minutes in boiling water with sugar and vinegar.
- 3
CHOP THE EGGS FINELY rather than grating them – pieces of egg look attractive in the salad and do not «dissolve» into the overall mass.
- 4
USE A LITTLE OIL FROM THE CAN – it gives the salad a fuller flavour. But too much and the salad becomes too «fishy». The same principle works in other salads made with canned fish.
Video
FAQ
Which cod liver should I choose? +
The best choice is domestic cod liver such as «Murmansk» or «Baltic» packed in its own oil, in glass or tin cans. Signs of a good product: a minimal ingredient list (liver, salt, spices), no vegetable oils added separately, and whole liver rather than a «mush». Check the use-by date – ideally no more than 2 years from the date of manufacture. Avoid «Tunisian» and similar ones – they are often of low quality. The ideal liver is tender, uniform, pale yellow, with a pleasant fishy aroma.
Which cheese should I use? +
A medium-aged hard cheese – Russian, Gouda, Edam. Avoid soft ones (mozzarella will run) or ones that are too hard (parmesan will «get lost»). A fat content of 45–50% is ideal. The Soviet classic is «Russian cheese», which gives that characteristic «nostalgic» taste. For a modern version, use Cheddar or Dutch cheese. Avoid cheeses with mould or smoke flavour – they will overpower the delicate taste of the cod liver.
How long does the salad keep? +
In the refrigerator in a closed container – 1–2 days. The next day the flavour is brighter as the ingredients have «made friends». It is not worth keeping it longer – cod liver quickly loses its freshness in a salad. At room temperature – a maximum of 2 hours (fish + mayonnaise = quick spoilage). For a festive table, assemble it 2–3 hours before serving. Tartlets with this salad should be filled just before serving to guests.
What should I serve the salad with? +
The classic way: in small bowls as a starter for the festive table. In tartlets – as canapés at a buffet. On slices of dark bread – as an open sandwich. With a glass of dry white wine. With spirits – alongside vodka. As a filling for pancakes – an unexpected but tasty idea. In rolls of thinly sliced smoked salmon – the premium option. Garnish with a sprig of dill, a slice of lemon, or pomegranate seeds.
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