Cod Liver Salad with Egg and Vegetables

1. 1 Cod liverpack 120 g ≈ $6.00 65 g
2. 2 Potatoes≈ $2.19 per kg 60 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Cucumbers≈ $3.67 per kg 65 g
5. 5 Apples≈ $3.50 per kg 25 g
6. 6 Onions≈ $1.60 per kg 15 g
7. 7 Lemon≈ $4.70 per kg 3 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 5 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the potato² and egg in salted water: egg for 10 minutes, potato for 15–20 minutes until tender, then cool and peel.

2. Finely chop the onion⁶, pour lemon⁷ juice over it, and let sit for 10 minutes.

3. Cube the potato², egg, cucumber⁴, and peeled apple⁵; roughly chop the dill⁸.

4. Drain the cod¹ liver from the can, reserving the oil in a separate bowl, and mash the liver into chunks with a fork.

5. Combine the potato², egg, cucumber⁴, apple⁵, and marinated onion⁶; dress with the reserved oil from the can and a little sunflower oil, then season with salt.

6. Top with the cod¹ liver, sprinkle with dill⁸, and gently fold together.

In short

• In the planner this dish is cooked for two days: reheat on day two.