Previously, cod liver was considered a delicacy; finding it in stores was problematic. Now it’s so easy to get a can of canned food. It’s just that cod liver itself is very oily, it’s hard to use it in its pure form, but with the addition of eggs, potatoes, onions and other products, delicious salads are obtained.
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The cod liver has many useful trace elements: zinc, phosphorus, magnesium, sodium, potassium, iodine, iron, copper. Copper can help the body with inflammatory processes, iron increases the level of hemoglobin. The liver is useful for those who suffer from increased blood coagulation, because heparin is present in its composition. In medicine, heparin is used to normalize blood coagulation.
But the most important component of cod liver is the unsaturated acids of the Omega-3 group, which support the normal functioning of the heart and also reduce the effects of cholesterol. Therefore, cod liver can be called an indispensable product for arrhythmias.
The lack of vitamins in the body is easily compensated by the inclusion of 30-40 g of cod liver in the daily diet.
A classic salad with cod liver includes boiled eggs and green onions. This salad is dressed with mayonnaise. But you can cook a more saturated version of the salad from the following products:
- a can of cod liver;
- 400 g of potatoes;
- 200 g of carrots;
- 100 g of cucumbers;
- 4 eggs;
- pepper, salt, mayonnaise.
Boil potatoes and carrots directly in the peel, cool and peel. Cut the potatoes into small cubes, carrots - grate. Boil hard-boiled eggs, peel, also grate. Take pickled or pickled cucumbers, cut into cubes.
As a salad dressing, you can mix mustard with olive oil, salt, any spices and cod liver oil.
Drain the canned oil, put the cod liver in a bowl, mash with a fork. Add potatoes, carrots, cucumbers and eggs to the liver, mix. Salt the prepared salad and season with mayonnaise.
A beautiful puff salad can be prepared from cod liver. For example, the Mimosa salad with cod liver is very interesting. The salad turns out delicious, with a delicate texture, looks great on the holiday table. To prepare it, you need to take:
- 2 cans of cod liver;
- 120 g of butter, cheese;
- 5 eggs;
- onion;
- mayonnaise.
Boil the eggs, divide into proteins and yolks, rub them separately on a grater. Drain the oil from the cans with the cod liver, mash the liver with a fork. Grate the butter and cheese, chop the onion.
When cooking, use lightly frozen butter, then it will be easy for you to rub it on a grater.
Now lay the salad on the dish in layers: first egg whites, then cheese, cod liver, a layer of mayonnaise, butter, onions, again cod liver, mayonnaise and sprinkle the salad with egg yolks. Cover the salad with cling film and put it in the refrigerator for several hours to soak it well.
Ready salad can be additionally decorated with olives, any fresh herbs. You can even try to lay out a sprig of mimosa from some products on the surface of the salad. You can also lay out all the salad ingredients in layers in portioned salad bowls to make it more convenient for guests at the table.
If you replace the potatoes with boiled rice, you get another version of the salad with cod liver.