Cod liver salad with cucumbers and egg

Cooking method

1. Step 1:

   

   How do you make cod liver salad with cucumbers and egg? Gather the ingredients. I'll be using quail eggs, but you can use chicken eggs. Choose natural cod liver with no additives — read the ingredient list on the can carefully. Open the can and drain off the liquid. Rinse the herbs under running water and dry them. Wash the cucumber.

2. Step 2:

   

   Cover the quail eggs with water and set them over the heat. Bring to a boil and cook for 4–5 minutes. Then drain the hot water and cool the eggs in cold water. Peel the cooled eggs and cut each one in half.

3. Step 3:

   

   Trim both ends off the cucumber and cut it into small pieces — I quartered it lengthwise and then sliced it. Transfer the cut cucumber to a roomy bowl where it'll be easy to toss everything together.

4. Step 4:

   

   Finely chop the green onion, dill, and parsley and add them to the bowl with the cucumber. Stir.

5. Step 5:

   

   Dress everything with olive oil. Add a little salt and ground pepper to taste and toss well. For extra aroma, you can add a little lemon juice.

6. Step 6:

   

   Use a flat plate to serve the salad — you can plate it in individual portions. Spoon the dressed salad into the center of the plate.

7. Step 7:

   

   Arrange the broken-up cod liver on top. Garnish the edges with quail egg halves. The tasty, fresh cod liver salad is ready! It goes perfectly with any main course. Dig in! Enjoy!