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Sunflower salad with cod liver

0
400
Kitchen World
Calorie content 167.7 kcal
Portions 4 port.
Cooking time 110 minutes
Proteins * 4.4 gr.
Fats * 12.4 gr.
Carbohydrates* 18.3 g
* per 100 gr. product
Sunflower salad with cod liver
Content

In addition to the fact that cod liver is a very healthy product, rich in Omega-3 and vitamins D, K, A, it also perfectly manifests its taste in all kinds of salads. Salad "Sunflower" is no exception, its fish version will surprise and delight you with its extraordinary taste.

Ingredients

Cooking process

step 1 out of 6
Peel the onions, chop finely and fry in a little sunflower oil until golden brown.
step 2 out of 6
Hard-boiled eggs, cool in cold water, then peel. Divide into whites and yolks. Grate the whites on a coarse grater, chop the yolks into crumbs.
step 3 out of 6
Boil the potatoes until tender, peel and grate on a coarse grater. Take a large dish, put the grated potatoes on it in the first layer, smooth and brush with mayonnaise.
step 4 out of 6
Transfer the cod liver to a plate and mash it with a fork. Put in the second layer the bastard liver and fried onions, you can pre-mix these ingredients. Make a mayonnaise mesh on top of the layer.
step 5 out of 6
Then alternately lay a layer of grated protein and mayonnaise, followed by chopped yolk.
step 6 out of 6
On the layer with the yolk, apply a coarse mayonnaise mesh, put half an olive in each square - you will get the core of a sunflower. Soak the salad for 30-60 minutes. Then spread the chips in a circle and the Sunflower salad is ready to serve.

Bon Appetit!

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