Sunflower Salad with Cod Liver

Sunflower Salad with Cod Liver

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Ingredients for the preparation of salad "Sunflower" with cod liver

  1. Cod liver oil (canned) 245 grams
  2. Medium size potato 3 pieces
  3. 4 eggs
  4. Medium sized pickled cucumbers 4 pieces
  5. Pitted olives 400 grams
  6. Potato chips salty round 40 grams
  7. Green onion 1 small bunch
  8. Mayonnaise 100 grams
  9. Hard cheese 100 grams
  • Main ingredients: Cod, Potato, Cucumber, Eggs
  • Serving 6 servings


Cutting board, kitchen knife, tablespoon, can opener, coarse grater, small pan, medium pan with a lid, stove, fork, plate - 6 pieces, salad bowl or flat serving plate, deep bowl, cling film, refrigerator, kitchen gloves fine grater

Preparation of salad "Sunflower" with cod liver:

Step 1: prepare the chicken eggs.

We lay the eggs in a small pan and fill with ordinary cold water so that it completely covers the components. We put the container on medium heat and wait for the liquid to boil. Next we spot 10 minutes and boil hard-boiled eggs.
After the allotted time has passed, turn off the burner, and use the kitchen tacks to reposition the pan in the sink and turn on cold running water. We need the components to cool completely.

Then with clean hands we clear them of shells, rinse them slightly under running water and put them on a cutting board. With a knife, cut the eggs in half and take out the yolk.

Using a coarse grater, we rub the egg whites and pour them into one plate.

We grind the egg yolks as well as the first component with the help of improvised tools and carefully move them to another plate.

Step 2: prepare the potatoes.

We carefully wash the potatoes under running warm water and put them in a medium saucepan. Fill it with ordinary cold water so that it completely covers the component, and put on a large fire. To make the liquid boil faster, cover the container with a lid. Immediately after this we turn off the fire and boil the potatoes in their skins until ready. Across 20-25 minutes You can check the component with a fork. If it easily enters the tubers, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 5-7 minutes.

Now put the potatoes on a chopping board and let cool to a warm state. Then, with a knife, peel the tubers from the skin and, using a coarse grater, grind the components with shavings. Pour the chopped vegetables into a clean plate.

Step 3: prepare hard cheese.

Using a fine grater, grind the hard cheese directly on the cutting board and immediately pour the chips into a free plate. And so that the component does not weather, we wrap it with cling film.

Step 4: prepare the green onions.

We wash the green onions well under running water, shake off excess liquid and put them on a cutting board. Using a knife, finely chop the greens and pour it into a free plate.

Step 5: prepare the cod liver.

Using a can opener, open a can of cod liver. We take out a component with a tablespoon and transfer to a deep bowl.

Using a fork, knead the liver well and leave it aside for a while.

Step 6: prepare the pickled cucumbers.

We spread the pickled cucumbers on a cutting board and cut off the edges with a knife. Now finely chop the components into cubes and transfer to a free plate.

Step 7: prepare the olives.

We place the olives on a cutting board and cut lengthwise into two parts. If desired, each piece can also be chopped into thin slices so that from the side they look like sunflower seeds. We chop the chopped components in a free plate.

Step 8: prepare the salad.

All ingredients are ready, so we can begin to form a salad in the form of a sunflower. Attention: since the dish will be laid out in layers, we do not forget to cover each level (except for green onions and cod liver) with a small amount of mayonnaise (you can either use a net or evenly lubricate everything with a tablespoon), and sprinkle with salt and ground black to taste pepper. So, first of all, lay the grated potatoes on the bottom of the salad bowl or special plate, giving it the shape of a circle. Do not forget to ram everything with improvised inventory so that the salad does not fall apart.

Next, spread the cod liver and immediately sprinkle everything with green onions. Now we add pickled cucumbers to the container, trying to leave the juice released from them in a plate. The fifth and sixth layer lay in the salad egg whites and yolks.

At the end, sprinkle everything with grated hard cheese and decorate the surface of the dish with chopped olives and chips (put the last ingredient along the edge, giving the salad the appearance of a sunflower).

Everything, the dish is ready! We put it in the fridge for 1 hour.

Step 9: serve the salad.

When the salad is well soaked, we take it out of the refrigerator and serve it to the dining table. The dish turns out to be very tasty and fragrant, they can be treated to friends and family, as the main meal, as well as a snack for the festive table. And since the salad looks like a sunflower, it still creates the feeling that the house is warm and good, like in summer.
Good appetite!

Recipe Tips:

- salad is not necessary to decorate with olives. Instead, you can put canned corn or chopped olives. In the end, you can do without these components and just sprinkle the dish with grated cheese;

- so that the "leaves" of the sunflower are the same size, it is best to use Pringles chips;

- at will, lettuce can be sprinkled around the edge with finely chopped parsley and dill, to create the feeling that our “flower” is growing in a green meadow.