
I make cod liver salad when I crave something truly tasty, healthy, and nourishing. It appeared in my menu a few years ago and has been a favorite ever since – especially during the cold season when the body needs fats and proteins. Canned cod liver is a real gem: it’s rich in omega-3, vitamins A and D, and has a pleasant buttery texture and deep fishy flavor without being sharp.
I always combine it with boiled potatoes, eggs, and onions – it’s a classic pairing well-known to many. I always chop the onion finely – and if it’s too sharp, I scald it with boiling water or marinate it. This way, it keeps its crunch but loses excessive bitterness. I boil potatoes in their skins – they hold their shape better and prevent the salad from turning into a mash.
I simply take the cod liver out of the can and mash it gently with a fork. I try not to drain all the oil – the remaining oil adds juiciness to the salad. I make the dressing with mayonnaise – not too much, just a couple of spoonfuls to avoid overpowering the flavor. I mix everything gently and let the salad rest in the fridge – although, honestly, it sometimes disappears before it even cools. I serve it in portions or shape it in rings – it holds its form well and easily turns into an elegant appetizer.
Ingredients for Cod Liver Salad
How to Make Cod Liver Salad
Boil the Eggs and Potatoes
First, I boil the potatoes – in their skins, so they remain firm. After cooking, I let them cool, peel, and dice them into small cubes. I hard-boil the eggs – about 10 minutes after boiling starts. Then I cool and grate or chop them with a knife, depending on the desired texture. The key is not to overcook, so the yolks don’t dry out.
Prepare the Remaining Ingredients
I chop the onion very finely – the finer, the better it blends into the salad. If the onion is too strong, I always scald it with boiling water for a minute or marinate it in water with vinegar. I remove the cod liver from the can, drain a bit of oil, and gently mash it with a fork – not into a paste, but leaving small chunks. If the liver is very oily, I keep some oil in the salad instead of some mayonnaise.
Mix the Salad
In a large bowl, I combine the potatoes, eggs, onion, and liver. I add salt and pepper – carefully, since the liver already has a rich flavor. I dress it with mayonnaise – just enough to avoid overwhelming the other components. Then I mix everything gently with a spoon, trying to keep the texture intact. If time allows, I refrigerate it for at least 20 minutes.
Serve Chilled
The finished salad can be served in a common bowl or in portions – in dessert bowls, rings, or tartlets. I often garnish it with egg slices or finely chopped greens. If I want to highlight the seafood note – I add a slice of lemon on the side. The salad turns out tender, nourishing, and truly festive.
Tips
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It’s better to scald or marinate the onion to remove bitterness and make the salad milder in taste.
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Don’t mash the liver into a paste – keep some chunks to preserve the texture and intensity of the dish.
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Instead of mayonnaise, you can use part of the liquid from the can – it’s oily and aromatic.
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The salad holds its shape well, so it’s convenient to serve it in rings or molds for an elegant presentation.
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Don’t add too much salt – better to taste at the end, since the liver is already salty.