How to cook a cod liver under a fur co

How to cook a cod liver under a fur coat

Cod liver is a great component of various salads. Choose best canned food made by GOST from fresh, not frozen liver. It should be borne in mind that the liver of this fish is a high-calorie product, so it is better to choose light mayonnaise for dressing salads. The product is perfectly combined with eggs, spring onions and boiled vegetables. From these ingredients you can prepare a very delicious and delicate puff salad – the liver of the cod under the fur coat. It will need:

– 1 can of cod liver (160-200 grams);
– 1 carrot;
– 1 medium potato;
– 3 eggs;
– several green onion feathers
– 12 pieces of prune;
– salt;
– ground pepper black;
– mayonnaise.

First of all, boil the carrots, potatoes and eggs separately. Open the canned food with the liver and gently drain the oil from the jar. Put the liver in a bowl and mash with a fork.

Then the boiled vegetables and eggs peel. Rub potatoes and carrots, without mixing, on a coarse grater. In brewed steeped eggs, separate the proteins from the yolks. Squirrels, too, rub on a large grater, and yolks on a shallow one. Wash green onions, discuss and finely chop. Scale the prunes with boiling water or for 15 minutes soak in warm water. Then remove the bones, and cut the pulp of the prune with a thin straws.

Cod liver salad under the fur coat can be made on a flat dish, deep salad or serving cremanks.

Lay the salad in layers. First lay out the grated potatoes and grease them with mayonnaise, on top of the cod liver, on it lay finely chopped spring onion, then a layer of boiled carrots and mayonnaise, then cut into straws prunes and grated protein, gently smear all the mayonnaise and spread the grated yolks and finely cut onions on top.

Cod liver under a fur coat with pickle

To prepare the cod liver under the fur coat according to this recipe you should take:

– 1 can of canned food “Cod liver”;
– 2-3 potatoes;
– 1-2 carrots of medium size;
– 3 eggs;
– 3 pickles;
– few feathers of green onion;
– cheese of hard varieties;
– mayonnaise;
– black pepper peas;
– spices to taste.

Drain carefully all the oil, remove the bay leaf, peppers with peas and other spices, put the liver of the crust in a bowl and disperse. Boil carrots and potatoes in a uniform in water with the addition of spices to taste, cool, peel and rub separately on a large grater.

Boil the eggs steeply, cool under running cold water, clean and separate the yolks from the proteins. Wipe through a fine grater of yolks and the proteins through a large one.

Brush the pickles and rub on a grater. Then slightly anneel and drain the excess liquid. Wash the green onion and finely chop. Rub the cheese on a grater.

Dutch cheese or cheddar are suitable for this salad.

Put the salad in layers: potatoes, cod liver, spring onions, salted cucumber, well smear all mayonnaise, then lay out egg white, carrots, cheese, another layer of mayonnaise. Garnish the salad with grated yolks, spring onions, olives or olives.

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