Salad with cod liver and corn

Ingredients

Cod liver – 230 g

Canned corn – 280 g

Fresh cucumbers – 2 pcs.

Boiled rice – 1 cup

Salt, pepper - to taste

Fresh herbs - to taste

217 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

You can’t imagine anything simpler than salads made from canned goods – I have verified this from my own experience! You open the jars, cut the ingredients, combine everything, season it and you're done!

To the cod liver and corn salad, in addition to the main ingredients, I added boiled rice left over from dinner and fresh cucumbers - but these are not at all essential ingredients. Instead of them, you can put pickles, boiled potatoes or eggs, crackers in the salad - your imagination is not limited here! For me, it’s usually a combination of fish and rice, and cucumbers make the dish the most vegetable, and also springy and bright.

To dress the salad, I did not use fatty sour cream or mayonnaise, but used vegetable oil. But in this case, everything also depends on your taste: maybe dressing with mayonnaise will be most suitable for a festive table.

So, to make a salad with cod liver and corn, we need the following ingredients.

Cut the cod liver into small pieces and place in a bowl. The liquid remaining in the jar does not need to be drained so that after production it can be added in small quantities to the finished salad.

We cut the cucumbers in the same way as the liver. Place in a bowl.

You will need to cook the rice in advance. This can be created a day in advance or just before making the salad. Wash half a glass of rice and cook, stirring, in a glass of water for 15-20 minutes. This will yield about a cup of cooked rice - just let it cool before adding to the salad.

Add corn. The liquid from the jar needs to be drained.

Mix the salad with cod liver and corn. If you plan to eat the entire dish at once, add salt, pepper and seasoning right away. If you are going to send it to the refrigerator, then do all of the above before serving.

Cod liver salad with egg and corn

Salad is a suitable dish for both a festive table and any day. Occasionally, someone will refuse such a snack. Are you tired of the usual “Olivier” and “Herring under a fur coat”? We suggest making cod liver salad - nutritious and tender.

Cod liver salad with egg and corn: UGC

Cod liver salad: recipe

Cod liver is a necessary product for the body. It contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, E and D, as well as fatty amino acids.

Do you remember how, as a child, your mother forced you to drink fish oil, because it was necessary? So, cod liver is a source of that same fat. Only in cooked or canned form is the product not unpleasant, but tasty. That’s why even children eat fish liver with pleasure.

Photo: Joyful Kitchen: UGC

Now cod liver is sold in tins. Therefore, there is no need to prepare it without the help of others.

Many salads have been invented based on the product. Try creating a corn and egg snack.

Take these ingredients:

cod liver - jar (180 g);
eggs - 3 pcs.;
canned or boiled corn - 150 g;
fresh cucumber - 1 medium (100 g);
onion - small head;
pepper and salt - to your own taste.

Eggplant dishes: noteworthy recipes

Do you want to create the most special taste of your salad? Add 100 g diced cheese.

How to make a salad with cod liver, eggs and corn

Making cod liver salad will take you no more than 10 minutes.

Use the step-by-step annotation:

Boil hard-boiled eggs, cut into small pieces.
Drain the oil from the liver and leave it on a cardboard napkin to remove excess fat. Chop with a fork.
Chop the cucumber and onion.
Mix eggs, onion, cod liver and cucumber. Add corn. Season with salt and pepper.
Season with the oil in which the cod liver was stored. This will be enough.

Culinary recipes and photo recipes

Salad with cod liver and corn

Cod liver is an ideal ingredient for a large number of salads. The liver has a rich and rich taste and, in addition to everything else, is also very useful for our body. We invite you to prepare a tender but satisfying salad with cod liver and canned corn. To lighten the taste, this salad can be seasoned with a small amount of oil instead of mayonnaise.

Ingredients for making cod liver salad with corn (for 3 servings):

cod liver – 1 jar of 125 g
chicken eggs – 2-3 pcs.
fresh cucumber – 1 pc.
canned corn – 100 g
onion – 1 pc. small size
fresh herbs - to taste
mayonnaise – 1-2 tbsp.

Recipe for salad with cod liver and corn:

Remove the cod liver from the oil, place on paper towels and leave for 5 minutes to remove excess fat.

Meanwhile, prepare other ingredients. Cut a fresh medium-sized cucumber into small cubes. If desired, you can cut off the skin of the cucumber.

Boil chicken eggs hard-boiled. Peel and cut into medium sized cubes.

Peel the onion and cut into small cubes.

Also chop the cod liver into small pieces.

Combine all chopped ingredients in a salad bowl. Add canned corn.

Add finely chopped herbs (parsley, basil).

Stir thoroughly. Season with mayonnaise. If necessary, add salt to taste.

How to make a salad with canned corn, fresh cucumber and cod liver

Now I would like to share with you an amazing salad with canned corn, fresh cucumber and canned cod liver. It looks unsurpassed on a formal table and has excellent taste.

It took me 20 minutes to hard boil the eggs. At this time I cut other ingredients. Peel and cut the eggs – 7 minutes. Stir the salad - 3 minutes, serve - 6 minutes. Total: 36 minutes.

From this quantity of goods I got 5 servings of ready-made salad.

Prepare: on a cutting board

Natural canned cod liver - 1 can (230 g).
Cucumber -1 large.
Testicles - 3 pieces.
Cheese -230 gr.
Canned corn - 1 can.
Onion - 1 piece.
Parsley -30 g (bunch).
Mayonnaise - 4 tablespoons.
Salt to taste.

Salad with canned corn, fresh cucumber and cod liver recipe step by step with photos

Turn on the stove to medium heat. Place 3 eggs at the bottom of the pan and fill with water. Place on medium heat. At this time, wash the cucumber, peel the onion and rinse the greens.

While the eggs are boiling, we are busy with the tenderloin. Cut the cucumber into cubes.

Before cutting, cut a small piece from the cucumber and try to taste it so that it is not bitter. Otherwise, it can spoil the taste of the dish.

We take a piece of cod liver, cut it into cubes, and later into cubes.

Cut our piece of cheese into medium-sized cubes. I usually use 50% fat semi-hard cheese.

Take peeled snow-white onion and chop it finely.

Dry the washed parsley with a cardboard towel and chop finely.

Cool the hard-boiled eggs under cool running water, remove the shell and cut into cubes.

Open a can of corn and drain all the liquid from it. Combine all the ingredients in a large container and season with 4 tablespoons of traditional mayonnaise.

Place the finished salad in portions on medium salad bowls and serve.