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Friday, August 12, 2005

Cod liver salad 1 - Salads

This recipe with fish liver is very old. Before 1917, it contained fresh, boiled with greens and salt fish liver. Later, this was one of the most popular Soviet salads (the main problem was to get a can of “Cod liver in oil”). The recipe is one of the simplest, and very tasty. A person who lives in USA can get such cans in any European/Russian deli shops.
This recipe, like many Russian ones, allows variations in ratios of ingredients, and allows adding other ingredients.
Basically, this is a recipe from Old Russian cuisine, where fish liver was usual food, and every wife could choose which liver she preferred today for her family: burbot, pike perch, pike or any other one. Burbot’s liver is considered the tastiest (if choosing from river fish). An advantage of this salad is that it takes no more than 10 minutes to prepare.

Basic ingredients:

1 can “Cod liver in oil”
1/2 medium shallot onion
2-3 hard-boiled eggs
Salt on taste

Method:

Cut onion into very small pieces.
Note: You can pour hot water over it and then dry, if you do not like onions’ bitter taste.
Grate eggs in a dish.
Pour onion pieces in the dish.
Put pieces of cod liver in the dish and mix until even consistency.
Note: You can make this salad in a blender, but it is delectable if you mix it with a fork.
If you find the salad a little dry, add oil from the fish can, in drops, or add 1 tbsp mayonnaise, or 1 tbsp mayonnaise/sour cream mix.

A very similar recipe is “Salad from cod liver with fresh cucumber”.
If compared with the basic recipe, the additional ingredients are thinly cut cucumber, and pepper on taste. You have to add these ingredients to the basic salad, and mix until even consistency.

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