Cod Liver Salad "At The Bottom Of The Sea" - A Step By Step Recipe With A Photo
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Video: Cod Liver Salad "At The Bottom Of The Sea" - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-06-02 21:05
If you need to prepare an original salad for a festive table, check out this recipe. Here you will learn how to make At the Bottom of the Sea cod liver salad and how to serve it interestingly.
You should definitely learn how to make this salad, as it will become the highlight of your table and will pleasantly delight your guests with its appearance. Serve such a salad with octopuses baked from puff pastry, which also serve as a "lid" for the salad. This dish is worth spending an hour to prepare. I assure your family and guests will be delighted with it! Be sure to prepare this cute and delicious salad.
Purpose: For lunch / For dinner / For a banquet table / Birthday
Main ingredient: Fish and seafood / Vegetables / Corn / Onion / Cucumber / Cod / Dough / Puff pastry
- Cod Liver - 140 Grams
- Canned corn - 100 grams
- Bulb onion - 35 Gram
- Fresh cucumber - 100 grams
- Mayonnaise - 90 Grams
- Puff pastry - 500 grams
- Boiled eggs - 3 Pieces
- Salt - To taste
- Pepper - To taste
- Water - 100 Milliliters
- Sugar - 1 Tbsp. the spoon
- Natural vinegar - 2 tbsp. spoons
- Sesame - 2 Tbsp. spoons
- Chicken egg - 1 Piece
How to cook "At the Bottom of the Sea" cod liver salad"
1. Cut the onion into small cubes, add water, vinegar and sugar. Stir well and let marinate. 2. Roll out the puff pastry between two layers of cling film into a layer 3-4 mm thick. Cut 8 strips from the dough, 10 cm long and 4 cm wide. Cut the strips diagonally. 3. Cut a 7 cm circle out of the dough. Wrap a large ceramic bowl with foil and line the dough triangles in the form of octopus tentacles. Lubricate the top of the tentacles with a beaten egg and attach a circle. 4. Lubricate the whole octopus with an egg, sprinkle with sesame seeds, attach the eyes. Bake in an oven preheated to 220 degrees for 30 minutes, covering the octopuses with foil. 5. Cut the cod liver into small pieces, the cucumber - into cubes, the egg - finely using an egg cutter. Add marinade squeezed onion, canned corn and mayonnaise on salad. 6. Season with salt and pepper to taste, stir and place on a plate. Place the cooled octopuses on top. Enjoy your meal!