Cod Liver Salad with Egg
A hearty salad with cod liver, hard-boiled egg, boiled potatoes, pickled cucumber, and green onion. Dressed with the oil from the can—no mayo.
- Time
- 15 min
- Serving
- 384 kcal
- Ingredients
- ≈ $2.89
- Protein
- 7 g
Ingredients
- 1 Cod liverpack 120 g ≈ $6.00 45 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Potatoes≈ $2.19 per kg 80 g
- 4 Pickled cucumberspack 680 g ≈ $3.20 35 g
- 5 Green onionspack 50 g ≈ $1.30 8 g
- 6 Ground black pepper 1 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the potatoes3 in their skins for 20–25 minutes until tender, cool, then peel.
Hard-boil the egg for 9–10 minutes, cool, and peel.
Drain the cod1 liver from the can, reserving 1–2 teaspoons of oil for dressing.
Cube the potatoes3, egg, and pickled4 cucumber finely; slice the green5 onion thinly.
Gently toss everything with the reserved oil, salt, and pepper, keeping the liver pieces visible.
Serve chilled or at room temperature.
Tips
- Why it works
- Boil the potatoes in their skins so the cubes keep their shape and don't turn soft when cut. Leave the cod liver in its oil to keep it juicy and flavorful.
- Substitutions
- Swap the salted cucumbers for pickled ones (35 g) if you have no salted ones. Use dill (8 g) instead of green onion for a brighter taste.
- Common mistakes
- Overcooked potatoes turn sticky and fall apart when cut. Check with a fork: it should go in easily without mashing the potato.
- Storing and reheating
- Keep in the fridge for 2 days. Stir before serving and add a little oil from the jar to bring back the juiciness. Don't freeze.
- Serve with
- Serve with dark bread and kvass at a family dinner, or as a snack with beer at a party.
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