Remember: mayonnaise for salads is easy to make yourself or replace with sour cream, natural yogurt or other sauces.

1. Cod liver salad with potatoes, pickles and sour cream

Ingredients

• 3-4 medium potatoes;
• 3 eggs;
• 2 carrots;
• salt and pepper – to taste;
• 4-5 stalks of green onions;
• 2 pickled or pickled cucumbers;
• 1 can of canned cod liver;
• 4 tablespoons of sour cream.

Cooking

Boil potatoes, eggs and carrots. Cool, peel, cut into medium-sized cubes, salt and pepper. Leave a quarter of the egg for decoration.

Finely chop the green onions, chop the cucumbers into strips. Drain the oil from the cookie jar into a separate container. Mash the fish with a fork and add 2 tablespoons of canned oil.

Lay the salad in layers on a plate: potatoes, cod liver, most of the green onions, cucumbers and carrots. Coat each layer with sour cream. Top with eggs and leftover onions.

2. Cod liver salad with quail eggs and cheese

Ingredients

• 10 quail eggs;
• 150 g of semi-hard cheese;
• 1 small bunch of green onions, dill or parsley;
• 1 celery stalk – optional
• 1 can of canned cod liver;
• 1 tablespoon of mayonnaise;
• pepper and salt – to taste.

Cooking

Hard boil quail eggs. Cool, peel and cut into quarters. Grate the cheese on a fine grater. Chop greens.

Drain the canned oil into a separate bowl. Mix it with mayonnaise and pepper.

Cod liver cut into medium pieces and put in a bowl with eggs and cheese. Pour sauce, salt and garnish with herbs.

3. Cod liver salad with cucumber and sesame

Ingredients

• 1 can of canned cod liver;
• 1 small cucumber;
• ½ teaspoon salt;
• 3-4 stalks of green onions;
• 3 sprigs of dill;
• ½ onion;
• 2 tablespoons of apple or rice vinegar;
• 1 teaspoon sesame;
• 1 teaspoon sesame or olive oil;
• 2 eggs – for decoration.

Cooking

Drain the oil from the canned food. Cod liver cut into large pieces.

Slice the cucumber into thin slices. Place in a bowl, sprinkle with salt and stir. Cover with cling film and refrigerate for 15 minutes. Then take it out, rinse with water, put it in a colander and manually squeeze out the remaining liquid.

Chop the green onion, cut the onion into thin half rings. Mix with cucumber, add vinegar, sesame seeds and leave for 5-7 minutes.

Put the onion and cucumber on a plate, spread the cod liver on top and pour over it with oil.

4. Cod liver salad with tomatoes, radishes and soy sauce

Ingredients

• 2 tomatoes;
• 3-4 radishes;
• 1 cucumber;
• 3 stalks of green onions;
• 1 can of canned cod liver;
• 2 tablespoons of soy sauce;
• salt and pepper – to taste;
• greens – for decoration.

Cooking

Cut tomatoes, radish and cucumber into cubes. Finely chop the onion. Drain the oil from the canned food. Divide the liver into small pieces.

Mix all ingredients. Pour in soy sauce. Salt and pepper.

Garnish with herbs before serving.

5. Cod liver salad with rice or cauliflower and yogurt

Ingredients

• 100 g rice or 150 g cauliflower;
• 4 eggs;
• 3 stalks of green onions;
• 3 sprigs of dill;
• 1 can of canned cod liver;
• salt – to taste;
• 120 g of yogurt without additives;
• 1 head of onion – optional.

Cooking

Boil the rice until cooked (it will take about 20 minutes), drain in a colander and cool. Disassemble the cauliflower into inflorescences and cook in boiling water for 10-15 minutes, and then cool and chop.

Hard boil the eggs. When they have cooled, peel them and grate on a medium grater. Finely chop the onion and dill.

Drain the oil from the canned food. Mash the cod liver with a fork. Mix all ingredients.

If desired, add finely chopped onions to the salad.

6. Cod liver salad with tomatoes and eggs

Ingredients

• 2–3 eggs;
• 200 g…