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Cod liver and corn salad

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647
Kitchen European
Calorie content 122.4 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 2.9 gr.
Fats * 2.4 gr.
Carbohydrates* 28.7 g
* per 100 gr. product
Cod liver and corn salad
Content

A very interesting salad, which is distinguished by a small number of ingredients, but an unusually rich taste. It's all about the "pillow" of asparagus beans, which not only creates visual contrast, but also gives a tasteful accent. Delicate cod liver with sweet corn in such a frame reveals its taste beneficially.

Ingredients

Cooking process

step 1 out of 4
First, you need to pickle the onions: put the onions cut into thin semicircles in a bowl and add vinegar, salt and sugar there. Pour the onion with boiling water so that it is completely covered with water. Stir and leave.
step 2 out of 4
While the onions are marinated, fry the asparagus beans in a frying pan in vegetable oil until tender, sprinkle with salt, pepper and garlic passed through a press, mix, let cool.
step 3 out of 4
We open the jar with cod liver, remove the pieces of liver from the oil.
step 4 out of 4
Put a "pillow" of fried asparagus beans on a serving dish, distribute the onion squeezed from the marinade on top. Pour the corn and put the cod liver pieces on top. On top of the beans and corn, lightly pour the remaining oil from the jar, which contained the cod liver, sprinkle with lemon juice. Serve immediately after cooking.

Bon Appetit!

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