Delicious cod liver recipes. The most delicious cod liver salad recipes

Dishes with cod liver: tasty and healthy

Dishes that can be prepared from such a wonderful product as cod liver will not only help you feed your family deliciously, but will also provide great support to health during the period of spring vitamin deficiency.

People have been using cod liver since ancient times: Avicenna wrote about its benefits in his treatises - he advised giving it to people with poor eyesight (it’s all about vitamin A, which it contains in large quantities - it improves vision, as well as brain function, kidneys, condition of teeth, skin and hair).

Other beneficial substances contained in cod liver include vitamins E, D, C, folic acid, minerals such as zinc, calcium, phosphorus, magnesium, sodium, iodine, copper, iron - all in a form that is easily absorbed by the body. Modern doctors advise eating this product for people with diseases of the cardiovascular system, high blood pressure, heart rhythm disturbances, a tendency to arrhythmias, those suffering from diabetes, it is also useful for diseases of the musculoskeletal system, it also has analgesic, anti-inflammatory properties, reduces cholesterol levels, strengthens cell membranes.

Contraindications to consuming cod liver are allergies to fish or fish oil, low blood pressure. In the presence of hyperthyroidism (increased function of the thyroid gland), increased levels of calcium and vitamin D in the body, its consumption should be limited; they also talk about restrictions in the diet of this product if there are gallstones or kidney stones.

• Cod liver salad

Classic cod liver salad.
There are already many salads with cod liver, but this recipe can be considered a classic dish. If you’re going to start discovering new tastes, it’s with this salad.

Ingredients:

1 can cod liver
2 potatoes
2 eggs
1 onion
2 tbsp. l. canned green peas
mayonnaise
green onions and dill to taste
1/2 lemon

Boil potatoes and eggs in their jackets. Peel the boiled potatoes and cut into cubes. Also cut the eggs into cubes. Grind the cod liver. Finely chop the onions, green onions and dill. Mix all the products together with green peas, season with mayonnaise and salt to taste.

Place the finished salad on a plate decorated with lettuce leaves. Garnish the salad as desired, for example with parsley leaves and boiled carrots.

SNACK "NAPOLEON" with smoked salmon and cod liver

* puff pastry - 500 g
* 300 g smoked salmon (salmon, trout) in thin slices
* 200 g cod liver
* 2 eggs
* 3 green apples
* 1 small bunch of green onions
* 6 tbsp mayonnaise
*juice and zest of half a lemon
* 1 tbsp creamy horseradish
* 50 g grated cheese
* salt pepper

Place the dough sheets on a baking sheet without defrosting, place them in a cold oven, set the temperature to 180 and bake the cakes until golden.
Prick two apples with a fork and bake in the oven for about half an hour until soft, peel and seeds, grind into puree, mix with mayonnaise, horseradish, lemon juice and zest, salt and pepper.
Finely chop the hard-boiled eggs, cod liver, remaining apple and green onion or (according to the product) mash.
We separate the cooled cakes into thinner ones (I got 6), grease the bottom one with cod liver pate, top the cake + apple mayonnaise and slices of salmon, again the cake + cod liver pate and so on until the ingredients run out - we have a little apple mayonnaise left .
Wrap the cake in film and put it in the refrigerator under light pressure for an hour.
Spread the cake with the remaining mayonnaise, sprinkle with grated cheese and green onions.
Serve, cut into portions (cut only with a knife-file).

Liver salad

Cod liver - 1 jar;
. chopped champignons - jar (400 g);
. onions - 2 pcs.;
. garlic - 3 cloves;
. boiled potatoes - 2 pcs.;
. boiled eggs - 3 pcs.;
. pickled cucumbers - 2 pcs.;
. tomatoes - 2 pcs.;
. dill, seasoning for potatoes;
. vegetable oil, ground black pepper, salt.

Cut the onion into half rings and fry with mushrooms in vegetable oil.

Fry until the onion turns bronze and crunches like a snack. Don't forget to stir so that nothing burns. Remove from heat, salt, pepper and add chopped garlic. Mix.

Take a salad container. Place the liver on the bottom, having first gotten rid of the oil in which it was floating in the jar. Knead it with a fork.

Cut the boiled potatoes and place them in a second layer on the liver. It is advisable to sprinkle with potato seasoning, but if you don’t have it on hand, you can simply add salt. Keep in mind that combined seasoning for potatoes almost always contains salt, and if you use it, you no longer need to add salt.

Finely chop the cucumbers - this is our third layer.

Next add a layer of chopped eggs.

Mushrooms with onions.

And finally, mayonnaise and dill for decoration. Cool in the refrigerator and the salad is ready to eat.

Bon appetit.

Delicious cod liver salad

Cod liver - 1 jar
Green onions - 1 bunch
Corn - 1 small can (about 150 g)
Mayonnaise - a little.
Boiled egg - 2-3 pcs.
White bread - 2-3 slices (or ready-made wheat croutons)
Greenery

Remove the liver from the jar, place on a paper towel to drain excess oil, cut into small pieces.

Boil the eggs, peel and grate on a grater with a large hole.

Open the can of corn and drain all the liquid

Cut the white bread slices into small pieces and place in the oven for 5-10 minutes until they turn golden brown. (Of course, you can also use ready-made, store-bought crackers, but I like homemade ones better)

Lay the salad in layers: cod liver, eggs, corn - grease each layer with a small (!!!) amount of mayonnaise, since the liver itself is quite high in calories and fatty (although if you like a lot of mayonnaise, well, you can indulge yourself in pleasure

Top with croutons and herbs. Lemon also goes well with fish products; you can use it to decorate this delicious salad.

You can prepare and serve cod liver salad immediately before eating.

Snack cake “Napoleon” with smoked salmon, cod liver and herring caviar.

Puff cakes for Napoleon (purchased) 1 package.
Smoked salmon 300g.
Cod liver 1 jar.
Herring caviar ½ jar.
Creme Bonjour cream cheese with cottage cheese and pieces of greenery 3 jars (200g each)
For decoration, shrimp and dill.

Preparation.
First, let's prepare the fillings: mix one jar of cream cheese with mashed cod liver, the second with herring caviar. Cut the fish into thin slices.

On a cutting board covered with foil, apply a little cream cheese (so that the structure does not slide off), place the first cake layer, grease it generously with a mixture of cream cheese and liver, and place salmon slices over the entire area.

On top of the salmon, apply a thin layer of “clean frame” without fish additives. We lay the next cake layer, it seems to stick to the cheese and does not slide off, generously apply the mixture with caviar on it, and carefully level it.

Third layer cake and again a mixture of cottage cheese and liver + slices of smoked fish.

Top the fish with a thin layer of cream cheese without additives and a finishing crust.
Cover the top and sides of the cake with the remaining cream cheese, without fish additives, and leave for a couple of hours to soak.

Using a sharp knife, cut the cake lengthwise into two halves, resulting in two long cakes. Grease the uncovered sections of the cake with cottage cheese and generously sprinkle the top and sides with crumbs of the remaining cake.
Decorate as desired.

Cod liver salad

1 can of canned cod liver;

1 processed cheese;

3 boiled eggs;

1 onion

1 tomato

Lettuce leaves

Greens to taste

Olive oil

Cod liver salad recipe:

Grind the cod liver using a fork or blender. Grate the processed cheese, and finely chop the eggs and onions. Then mix everything thoroughly and season the salad with olive oil. Chop the tomato and lettuce, mix everything carefully and the cod liver salad is ready!

Sunflower salad with chips

Cod liver - 1-2 jars
Potatoes - 3 pcs.
Green onions - 1 bunch
Eggs - 4 pcs.
Chips - 100 g
Pitted olives - 1 jar
Mayonnaise - 4 tbsp.

First, boil the potatoes and eggs, cool and peel. Finely chop the potatoes into cubes and place on a plate.

Finely chop the green onions into rings and place on the potatoes.

The next layer is cod. Remove liquid from canned cod liver, mash the liver with a fork and place on potatoes. I would like to note that canned food is all different, and if you are not sure that it contains enough cod liver, then it is better to buy another jar in reserve.

Divide the eggs into whites and yolks. Grate the whites on a coarse grater and place on top of the liver. The protein can be lightly greased with mayonnaise.

Grate the yolks on a fine grater and place on top of the whites.

Next, we start decorating the Sunflower salad. Here, whoever likes it. Place chips around the salad. We draw a mayonnaise grid and fill each square with half an olive. You can simply place halves of olives in a circle on top of the yolk. Place the salad in the refrigerator for 1 hour to soak.

Cod liver salad with croutons “Ostozhensky”

1 can cod liver
1 processed cheese
2 eggs
1-2 salted or pickled cucumbers
3-4 slices of loaf
2 medium boiled potatoes
1 onion
Mayonnaise

Cut the loaf into small cubes and brown on all sides in a small amount of butter:

Lay out the salad in layers, covering it with mayonnaise. Grated boiled potatoes:

Chopped cod liver, strained from oil:

Finely chopped onion:

Boiled eggs grated on a coarse grater:

Frozen cheese:

Spread the crackers over the surface. Cool well before serving:

Salad "Snake"

4 carrots

3 potatoes

1 b. cod liver (or sprats)

Mayonnaise

1 pack pumpkin seeds

Salt and pepper to taste.

Boil carrots, potatoes and eggs, cool, and grate on a coarse grater, add cod liver/sprats, onion and mayonnaise, mix everything. Place in a snake shape and garnish with pumpkin seeds. The eyes can be made with black grapes, and the tongue with red pepper.

But I can only recommend the salad. Somehow I even froze this whole mixture, and then after some time I defrosted it, decorated it and it was also delicious.

Appetizer of eggs and cod liver in the form of mushrooms

boiled eggs
jar of cod liver or sprats
mayonnaise 1 tsp.
greens for decoration

Take the boiled eggs and cut them into 2 parts: 2/3 (large part) and 1/3 (small part). The smaller part will be the cap of our mushroom. The big one is the leg. Remove the egg yolk from the halves into a separate bowl.

While the caps are turning brown, prepare the filling. To do this, add cod liver and mayonnaise to the yolks. Let's mix everything.

Then we stuff our “legs”. If there is a small hole left from the yolk, you can carefully use a knife to enlarge it.

Our mushrooms are ready

real taste INTRIGUE Snack cake “Morskoy”

Puff pastry - 3 sheets (750 g),
Cod liver - 460 g,
Pickled cucumber - 2 pcs.,
Soft cheese with herbs - 1 jar,
Green onions - a little
Dill and parsley (for decoration).

Place the frozen dough layers in a cold oven, bake at 200 degrees for 25-40 minutes. Cool on a wire rack.

Mash the cod liver with a fork until smooth and mix with chopped green onions.

Divide each layer of dough into 2 parts, coat each with liver filling.

Coat the top layer with soft cheese, sprinkle the finished snack cake with the remaining crumbs from baking. You can also get crumbs by chopping a small part of the finished puff pastry.

Serve the cake garnished with dill and parsley.

Cod liver salad with Iceberg lettuce

1 layer - Iceberg lettuce, cut into large pieces

2 layers - eggs on a grater 3 -4 pcs

3rd layer - mayonnaise, but not much

4th layer - onion, finely chopped

5 layer - walnuts

6 layer - cod liver 1-2 cans

7 layer - lemon juice

8 layer eggs

9 layer mayonnaise

10 layer onion

11 layer - walnuts

12 layer Iceberg salad

Mayonnaise

Tasty and fast. Bon appetit.

Salad with cod liver

Cod liver - 1 jar;

Eggs - 3 pcs.;

Boiled rice - 1 tbsp.;

Onions - 2 medium heads;

Sugar - 1 tbsp. l.;

Mayonnaise.

Method for preparing the salad:

Boil the eggs, cool, peel them and cut into cubes. Then peel and cut the onions into thin strips and pour in the marinade, which is prepared as follows: one part vinegar, mix with two parts water and a tablespoon of sugar) and let it sit for three hours. Then drain the liquid. Next, open the liver, drain the liquid, and break it with a fork. Well, mix all the ingredients with mayonnaise.

Cod liver soufflé

Cod liver (canned, in oil) - 1 jar.
Potatoes - 400 g
Egg (white) - 2 pcs.
Lemon – 1 piece
Mint (dried) - 2 tsp.
Milk – 100 ml
Salt (to taste)
Black pepper (ground, to taste)
Butter (softened) - 2 tbsp. l.
Breadcrumbs
Recipe for cod liver soufflé
Boil potatoes, cool. Then beat with 100 ml of milk. It will be great if you have yesterday’s puree left over - consider that half the work is already done

But you still have to beat it.

Separately, beat the whites with a pinch of salt into a strong foam.

Place the whites and liver in the potatoes, add a few drops of lemon juice and a pinch of mint. Salt and pepper to taste.

Whisk.

Grease baking pans with butter and sprinkle with breadcrumbs. Spread the prepared mixture. Sprinkle mint and breadcrumbs on top. Place in an oven preheated to 200 degrees for 20 minutes.

All that remains is to take this beauty out of the oven.

The soufflé is very tasty both hot and cold.

It is very good to serve hot sour cream with a little lemon juice added to it.

Cod liver pate

Ingredients for Cod Liver Pate
Cod liver (canned, natural in oil) - 1 jar.
Egg (boiled) - 1 pc.
Potatoes (boiled) - 1 pc.
Onion - 1 piece
Hard cheese (grated) - 20 g
Mustard (ready) - 1 tsp.
Recipe "Cod liver pate"
Finely chop the onion, add mustard,

Pour boiling water over

After 2 minutes, place on a sieve, let drain, and cool.
This is an excellent way to pickle onions; of all the ones I’ve tried before, I liked it the most.

Mash the cod liver with a fork and mix with the onion.

Puree the potatoes, grate the cheese (I like it coarsely, then it feels like a pate), mix with the liver.

Grate the egg and mix with the pate.

Cool, spread on pieces of bread

Tartlets with cod liver and champignons

Ingredients:
1 can of cod liver,
50 g champignons,
1 tbsp. mayonnaise,
greens - for decoration,
tartlets.

Preparation:
Strain the cod liver from the oil and mash with mayonnaise. Chop the champignons very finely and fry in vegetable oil. Mix the liver and mushrooms and pipet them into the prepared tartlets using a pastry syringe. Decorate with greens.

Salad with cod liver and shrimp

10 tiger prawns
1 can cod liver
2 eggs
small bunch of arugula
3 pickled cucumbers
several pea sprouts
mayonnaise

1. Boil and peel the shrimp.
2. Boil the eggs, peel and cut into small cubes.
3. Place arugula leaves on a plate, on top of it pieces of shrimp, a little mayonnaise, then chopped eggs and small pieces of liver.
4. Finely chop the cucumbers and place on top of the cod liver.
5. Place pea sprouts on top. Garnish with a couple of shrimp.

Verrines with cod liver

(for 3 servings)
- canned cod liver - 1 jar (180g)
- chicken eggs - 2 pieces
- pickled cucumbers - 3-4 pieces (75g)
For decoration:
- red caviar - 2 tsp.
- chives - several feathers

Boil the eggs, cool, peel. Separate the yolks from the whites and chop.
Finely chop the pickled cucumbers.
Remove the cod liver from the jar and chop finely.

Divide all prepared products into 3 parts and carefully place them in prepared glasses (verrines in French - hence the name of the dish) in layers in the following order:
- proteins
- liver
- cucumbers
- yolks
Top with red caviar and green onions.

Baskets with cod liver

Baskets: 4 pcs
Cod liver (canned): 60 g
Broth: 200 g
Marinated champignons: 40 g
Tomato sauce: 60 ml

Cooking method:
Place champignons in canned cod liver, cut into pieces, stir everything and heat in the broth. Then drain the broth, add tomato sauce, heat it up again and fill the baskets baked from butter or puff pastry.

Tartlets with cod liver

Ingredients:
Tartlets - 6 pcs.
canned cod liver - 1 jar
green salad leaves - 6 pcs.
pickled gherkins - 6 pcs.
green onions - 3 feathers
kiwi - 6 slices
lemon - 6 slices

Preparation:
Finely chop the green onions, mash the cod liver, add the gherkins cut into rings and stir until smooth. Fill the tartlets with this filling, garnish with lettuce leaves and kiwi and lemon slices.

Avocado and cod liver cream

1 avocado;
2 cloves of garlic;
1 can of cod liver;
1 tsp lemon juice;
Salt, herbs.

Cooking method:
Peel the avocado, remove the pit and cut. Finely chop the greens.
Mix avocado, cod liver, garlic and herbs in a blender until smooth. Season with salt and add lemon juice. Mix.

Cod liver soup


Ingredients:

200g homemade noodles,

2 onions,

1 bunch of parsley and green onions,

1 can of cod liver,

vegetable oil,

ground white pepper, salt.
Pour 1.5 liters of water into a saucepan, add salt and place noodles in boiling water, boil until almost done over medium heat. Finely chop the onion, fry in butter until soft, put in the soup, bring it to a boil and boil for 3-5 minutes, then put the cod liver in the soup, bring to a boil again, pepper and remove from the heat. Sprinkle cod liver soup with herbs before serving.
You can also put half a boiled egg in the soup, and fry it not only from onions, adding other vegetables to it to taste.
There are not many main courses with cod liver. We'll talk about pancakes and stuffed fish.
Pancakes with cod liver


Ingredients:

500ml milk,

200-250g flour,

150g canned cod liver,

4 eggs,

4 tbsp. vegetable oil,

2 tsp mustard,

1 tsp salt, pepper, oil.
Knead pancake dough from eggs, milk, flour, salt and vegetable oil and bake pancakes. Boil and finely chop the eggs, chop the cod liver, mix with mayonnaise and eggs, season with pepper. Grease the pancakes with mustard, top each with minced meat and cod liver filling, serve cold.
Pike perch stuffed with cod liver

Ingredients:

3.5 kg pike perch,

100g suluguni cheese,

100g of crackers and suluguni cheese,

1 carrot, onion and a can of cod liver,

seasonings
Gut the pike perch, rinse, rub with pepper and salt inside and out. For the minced meat, cut the onion into half rings, grate the carrots on a medium grater, grate the cheese on a large grater, cut the liver into 1cm pieces, mix everything, adding mayonnaise and crackers, stuff the pike perch, sew up. Cut the fish along the ridge into 1.5 cm strips, coat with mayonnaise, sprinkle with grated cheese, bake in the oven until browned. Stuffed pike perch is served hot with white wine.
The number of different snack dishes that can be prepared with cod liver is really large - there are dozens of canapes and tartlets alone! We will talk about several options for a delicious cod liver snack, but in general, this topic deserves special coverage.
Tomatoes stuffed with cod liver


Ingredients:

10 tomatoes m

Every representative of progressive society has long given preference to natural, healthy food products. Calorie content, the amount of vitamins and microelements, the absence of carcinogens and other harmful substances are undoubtedly important characteristics of food. But what if low-fat, steamed dishes do not give you a burst of appetite, and, to be honest, do not give you absolutely any pleasure? There is only one way out - you need to look for a tasty and healthy compromise, which both your digestive system and the pleasure center in the brain will be very happy about.

One such versatile food is cod liver. Firstly, it is truly a storehouse of a whole alphabet of vitamins: A, B, B-12, C, D. Secondly, when you include this fish in your diet, your body becomes the happy owner of a sufficient amount of zinc, calcium, and phosphorus, while consuming a minimum of calories and fat. The most remarkable thing is that it not only supplies us with useful substances necessary for normal life, but also represents a preventive and even medicinal product. Thus, it is an ideal product for anyone who is concerned about their joints, nervous and cardiovascular systems. Cod liver is especially useful for pregnant women and children. To be fair, it should be noted that there are some contraindications to eating this fish. These are hyperthyroidism, allergic reactions to fish products, low blood pressure, urolithiasis and excess calcium and vitamin D in the body. In addition, this product is not recommended to be eaten in its pure form. Therefore, we will have to master recipes for cooking cod liver.

Royally stuffed eggs will be a chic addition to the festive table. For this dish you will need half a glass of red caviar, 10-15 g of capers, mayonnaise, black pepper, salt, a little sugar, boiled eggs and, of course, the heroine of our article - canned cod liver. Eggs should be cut in half, carefully separating the yolk. It is crushed together with the rest of the ingredients, and then the resulting mass is filled with egg white. You can decorate this truly royal dish with sprigs of herbs, olives or walnuts.

Cod livers are, first of all, a variety of salads. Not surprising, because cod goes well with various vegetables, cottage cheese and other products. The following salad will give you a lot of benefits and excellent taste. For this dish you will need bell peppers, tomatoes, apples, dill, hard-boiled eggs, 1 jar of cod liver, mayonnaise and salt. The contents of the canned food are kneaded together with the eggs, and finely chopped vegetables, dill and mayonnaise are added to the resulting mass.

A very popular appetizer is cod liver with rice, boiled carrots and egg. This salad is seasoned with mayonnaise and decorated with lemon slices and herbs. If desired, you can add onions, cucumbers or other favorite vegetables to it.

There are even simpler recipes for preparing cod liver. If guests are already on the doorstep, and there is not a single dish on the festive table, you can quickly and tasty make sandwiches with cod liver. To do this, knead the fish product with boiled eggs and mayonnaise. Spread the resulting mass on top, decorating them with slices of fresh cucumber, tomato and parsley sprigs.

In addition, cod liver is an excellent filling for pancakes or fish pie; it can be used to make excellent pate and casserole. And by adding a little creativity and a good mood, you can independently invent amazing recipes for cooking cod liver.

Pre-boil eggs, carrots and rice and cool. For the salad, it is better to choose white round rice (Krasnodar), which cooks well. Finely chop the eggs, pickles, carrots and red onions. After cooking, rinse the rice with plenty of cold water.

Remove the liver from the jar, place on a paper towel, and remove excess oil. Then, in a separate bowl, mash thoroughly with a fork. Sprinkle a little black pepper.

Serving option on a plate

Place a metal or plastic salad ring in the middle of a round plate. The first layer is boiled white rice.


Seal the rice using a special lid with a handle. In the absence of one, carefully press the layer of rice to the bottom of the plate with a spoon.


The second layer is cod liver mashed with a fork.


Place the next layer of boiled carrots in cubes and a spoonful of mayonnaise, which carefully spread with a dessert spoon.


The fourth layer of salad on the plate is green peas. You can use canned or frozen peas, which are easily transformed from ice-cold to ready-to-eat with two servings of boiling water. Place the frozen peas in a bowl, pour boiling water over them, drain the water, and scald with hot water again. Drain the water - the peas are ready to eat. And it tastes very much like young peas in pods.


The fifth layer is chopped red onion, which has a milder taste compared to regular onion. And it looks beautiful in a salad.


Then finely chopped pickled cucumbers or pickled cucumbers.


It's time to remove the ring and finish shaping the liver salad. If you have time before serving the salad, at this stage the dish can be sent to the refrigerator still in the ring for 15-30 minutes.


Sprinkle chopped egg white and a small amount of green or red onion on top.


Finish the salad with mashed yolk and finely chopped dill. Sprinkle with lemon juice and a drop of olive oil.


Cod liver salad with rice, green peas, carrots and pickles is ready! You can serve immediately or store until the start of the feast for up to 6 hours.

It’s even easier to prepare in glasses.

To fill the salad, choose low, wide glasses or bowls. The salad in a glass has a slightly different sequence of layers:

• boiled rice;
• boiled carrots, mayonnaise;
• mashed cod liver;
• green pea;
• red or Crimean onion;
• pickled cucumbers;
• chopped protein, mayonnaise;
• yolk crumbs and half a black olive.

Glasses of prepared salad can also be stored in the refrigerator, covered, for up to 6 hours after preparation. Bon appetit!

Cod liver is a unique product containing many vitamins, minerals, trace elements and has many beneficial properties. We wrote about all the benefits of this product. It is found fresh frozen or canned.

Cod liver dishes are quite famous and have a wide variety. Salads and snacks with this ingredient are especially popular. But, it is worth paying attention that all foods are high-calorie, so you should not abuse them.

The step-by-step recipes with photos below will tell you what to cook from cod liver for a holiday table or for a regular home meal.

Salad "Sea"

If you want to prepare cod liver salad for the holiday table, this original recipe is what you need. It will pleasantly surprise guests not only with its unique appearance, but also with its amazing taste.

Ingredients:

• Three boiled eggs;
• Fresh cucumber and canned corn - 100 g each;
• Puff pastry – half a kilo;
• Mayonnaise – 90 g;
• Cod liver – 140 g;
• Onions – 35 g;
• Pepper and salt - to taste;
• Sesame - two large spoons;
• Sugar - one large spoon;
• One chicken egg;
• Natural vinegar - two tablespoons;
• Water – 100 ml.

Cooking diagram:

1. Cut the onion into medium cubes, add vinegar, sugar and water. Mix well and leave to marinate;
2. We take two layers of cling film and roll out the puff pastry between them into a layer 3-4 mm thick. We cut out eight strips from the dough, the width of which is 4 cm and the length is 10 cm. Cut the strips diagonally;
3. Cut out a circle from the dough with a diameter of 7 cm. Wrap a large ceramic dish with foil and lay out dough triangles in the shape of octopus tentacles. Brush the top of the tentacles with beaten egg and attach the circle;
4. Coat the entire octopus with egg, sprinkle with sesame seeds, and attach the eyes. Preheat the oven to 220 degrees and bake the products for half an hour, cover with foil;
5. Cut the cod liver into small pieces, the cucumber into cubes, and the eggs into small pieces (you can use an egg slicer). Add canned corn and onion, which we squeeze out of the marinade. We season our masterpiece with mayonnaise;
6. Pepper and salt to taste, mix well and place in a heap on a dish. We attach the cooled octopuses on top.

Your guests and family will be delighted with such a wonderful salad. Children will especially like it.

Lavash roll with cod liver

This dish can be served as a main dish or as an addition to first courses.

Components:

• Processed cheese – 100 g;
• Cod liver – 200 g;
• Four to five boiled chicken eggs;
• One thin pita bread;
• Green onions and dill - one bunch each;
• Cucumber;
• Mayonnaise - two or three large spoons.

Cooking instructions:

1. We remove the eggs from the shell and grate them on a coarse grater;
2. Finely chop the washed dill;
3. Peel the cucumber and cut into small pieces;
4. Remove the packaging from the processed cheese and grate it on a fine grater;
5. Open a jar of canned cod liver and put it in a salad bowl. Mash it with a fork, add grated egg, onion, herbs, cucumber, and melted cheese. Add mayonnaise and mix thoroughly with a fork;
6. Spread the pita bread on the table surface and carefully coat it with the resulting mixture. Wrap it in a roll and put it in the refrigerator to soak for several hours;
7. Cut the roll into small pieces crosswise with a sharp knife and place on a plate.

A simple and quick snack is ready.

Cod liver soufflé

Dishes with cod liver can be quite filling or, conversely, lighter. This dish is quick to prepare and turns out very tasty, original and tender.

Product composition:

• Potatoes – 400 g;
• Milk – 100 ml;
• Lemon;
• Cod liver - jar;
• Dried mint - two teaspoons;
• Two chicken proteins;
• Ground black pepper and salt - to taste;
• Breadcrumbs;
• Softened butter - two large spoons.

Recipe of dish:

1. Boil the potatoes and cool, whisk with milk;
2. Separately, beat the whites into a strong foam with a pinch of salt;
3. Place the liver and whites into the potatoes, add a few drops of lemon juice and a little mint. Add salt and pepper to taste, beat well;
4. Grease baking pans with butter and sprinkle with breadcrumbs, lay out the resulting mixture. Top with mint and breadcrumbs. Preheat the oven to 200 degrees and place the product there for 20 minutes;
5. After this time, remove the soufflé from the oven and enjoy the unique taste.

It can be eaten both hot and chilled. The hot dish is served with sour cream, to which a few drops of lemon juice are added.

Cod liver pate

This is a simple snack that can be easily prepared at home. This paste can be spread on bread or filled into tartlets.

For 4-5 servings you will need:

• A jar of cod liver;
• Hard-boiled egg;
• Potatoes and onions - one piece each;
• Mustard - a teaspoon;
• Hard cheese – 20 g.

Cooking step by step:

1. Chop the onion, put mustard in it, then pour a little boiling water so that it covers the onion-mustard mass. Mix everything and let stand for a couple of minutes;
2. Place the onion mixture in a sieve and wait for excess water to drain;
3. Open the can of cod liver and remove the liquid. Mash the pulp with a fork and add to the onion, which has already been pickled;
4. Boil the potatoes and, after removing the skins, puree them in a blender. Three cheeses on a grater with large holes. We combine these components with ingredients from the previous stages;
5. Also grate the boiled egg and add it to the rest of the ingredients in the salad bowl;
6. Mix everything well. To get an even more delicate and soft consistency, you can additionally pass the finished product through a blender.

Snack pancakes

Recipes for cod liver dishes are quite varied. Snack pancakes are one of the simplest and fastest options for a tasty and satisfying snack.

Ingredients for 20 servings:

For the test:

• Chicken eggs – 2 pcs;
• Milk, tomato juice and flour - a glass each;
• Vegetable oil – a tablespoon;
• Sugar – a teaspoon;
• Salt – 1/4 small spoon.

For filling:

• 230 g jar of cod liver;
• Chicken boiled egg;
• Hard cheese – 150 g.

1. Break the eggs into a bowl, add salt, sugar and beat;
2. Pour in tomato juice, add flour and whisk again until all the lumps dissolve;
3. Add warm milk and vegetable oil, mix well;
4. From the resulting mixture, fry pancakes on each side;
5. Mash the canned food together with half the butter with a fork, add finely grated eggs and cheese to it, mix;
6. Place the finished filling in the refrigerator for half an hour;
7. We trim the edges of the pancakes so that they acquire a square shape;
8. Place them on a table or large plate and place the filling on top;
9. Roll each pancake into a roll and cut into pieces approximately 3 cm thick.

Place the finished appetizer on lettuce leaves and place it on the table.

This is not a complete list of dishes. You can come up with your own unique combinations of ingredients and create new dishes. You just need to not be afraid to experiment.

Video: Cod liver salad with croutons and corn