Cod Liver Salad

Salad made with canned cod liver, boiled eggs, potatoes, and onions
Preparation time: 15 min
Cooking time: 20 min
Servings: 4
Difficulty: Medium
Calories: 220 kcal
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Rating: 4 Votes: 5

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

  • It’s better to scald or marinate the onion to remove bitterness and make the salad milder in taste.

  • Don’t mash the liver into a paste – keep some chunks to preserve the texture and intensity of the dish.

  • Instead of mayonnaise, you can use part of the liquid from the can – it’s oily and aromatic.

  • The salad holds its shape well, so it’s convenient to serve it in rings or molds for an elegant presentation.

  • Don’t add too much salt – better to taste at the end, since the liver is already salty.

FAQ

I always choose canned cod liver without unnecessary additives – just liver, salt, and oil. It should be firm but not dry. If the can has too much oil, I drain some and use the rest to enrich the flavor. Budget options can taste bitter, so I prefer trusted brands.

Yes, but store it in the refrigerator in a tightly sealed container. I often prepare it 5-6 hours ahead of serving – this helps the flavors blend better. I just don’t garnish it with greens or eggs beforehand – I do that right before serving to keep it fresh-looking.

Use potatoes with low starch content – they hold their shape and don’t fall apart. For example, red or yellow varieties. Boil them in their skins and peel them after cooling.

Yes – I sometimes use sour cream or plain yogurt. But remember: mayonnaise pairs best with the liver and enhances its flavor. If you want to reduce the calories, use a 1:1 mix of mayonnaise and sour cream – it turns out lighter and more delicate.

Absolutely. I often serve it in rings or in layers – it looks stylish and neat. Its taste is pleasant and unusual, so it can easily replace more complex appetizers at celebrations. Especially when garnished with fresh herbs or lemon.