For the preparation of snacks, not only cod liver is used, but also chicken, beef, pork. Such offal dishes are obtained at the same time as tasty, and unusual, and healthy. The best liver salad recipes are summarized below.

Chicken liver salads

Any salad with chicken liver is usually liked by both adults and children. The liver of a bird is prepared very simply and quickly. No special efforts are required to make it soft, tender.

Warm chicken liver salad with vegetables

Ingredients: 220 g chicken liver, 90 g green green beans and Bulgarian yellow pepper, 3 pinchs of fine salt, refined oil, light sesame seeds, 3-4 salad leaves.

  1. Chicken liver does not require special preparation. It is enough to cut it into medium pieces, add salt and fry in hot oil until tender.
  2. Peppers and green beans are fried in a separate frying pan for softness. 5-6 minutes is enough.
  3. Lettuce leaves are stacked on a plate. Still warm peppers and beans are distributed on top.
  4. Next, pieces of the liver are laid out.

Salad to taste sprinkled with salt and light sesame seeds. Refueling is not required for it. Enough will be the oil remaining on the components after frying.

Recipe with pickles

Composition of products: 320 g of liver, 2 carrots, 40 g of cheese, 120 g of barrel pickles, 3 chicken eggs, onions, fatty mayonnaise.

  1. First, carrots and chicken eggs are cooked until cooked.
  2. The by-product is pre-washed with ice water, gets rid of the films and boiled in salted water for 20-25 minutes.
  3. Cucumbers and a cooled liver rub heavily. They immediately get enough sleep on the bottom of the salad bowl and are smeared with salted mayonnaise.
  4. Small onion cubes scalded with boiling water and squeezed from excess liquid are distributed from above. Together with coarsely grated carrots, the vegetable is laid out on the previous layers. The ingredients are again smeared with mayonnaise.
  5. Grated eggs and cheese are distributed last.

Ready-made salad with liver and pickles is decorated with halves of cherry and fresh parsley.

Chicken Liver and Bean Salad

Composition of products: 280 g of chicken offal, 80 g of boiled white beans, Bulgarian sweet pepper, tomatoes and onions, 1 tbsp each. l soy sauce, mustard with grains and vegetable oil, 1 tsp. balsamic vinegar, a handful of wheat crackers, green salad leaves.

  1. Tomatoes are cut in cubes, onions - in half rings, pepper - in a thin long straw.
  2. All prepared vegetables are immediately laid out in a suitable salad bowl. Cooled white beans are added to them. Instead of boiled product canned can be used.
  3. The liver is cut into small pieces and roasted over medium heat until golden brown.
  4. For dressing, the bowl mixes oil, sauce and vinegar. After mixing, mustard is sent to the mass. Refuel whipping until smooth.
  5. The cooled offal is transferred to the remaining components. A salad is added and torn into small pieces. Crackers crumble from above.

It remains to pour salad with liver and beans dressing from the fourth step.

Cooking with Korean Carrots

Ingredients: 230 g of liver, 160 g of spiced carrots, onions, 2 pickles, mayonnaise, herbs, 90 ml of boiling water, ½ tsp. sand sugar, ¼ tsp. salt, 1 tbsp. l vinegar.

  1. The washed liver is sent to cook until tender in salt water. It will take a little less than half an hour.
  2. Onions are cut with the thinnest rings and poured with marinade from table vinegar, boiling water and all the loose components. In this form, the vegetable should stand all the time while the offal is cooked.
  3. Cucumbers and the finished cooled liver are cut with a thin long straw.
  4. All prepared foods are laid out in a salad bowl. Onions and Korean carrots are pre-squeezed from the marinade. Any chopped greens are added to taste.

Dressed with carrot salad with mayonnaise or other fatty salty sauce.

Belorussian - with mushrooms

Ingredients: 190 g liver, 2 pickled cucumbers, 90 g fresh mushrooms, medium onion, carrot, 2 large eggs, salt, freshly ground pepper, mayonnaise.

  1. Cucumbers are cut into strips. The brine released during the process must be drained into the sink. Otherwise, an already prepared snack will turn out to be too watery.
  2. Hard-boiled eggs are cut into cubes and spilled out to cucumbers.
  3. Mushrooms are cut large, seasoned and fried until golden brown on any well-heated fat. They cool slightly and are transferred to a large plate.
  4. Small pieces of chicken liver are fried in the remaining oil until fully cooked. It is also worth immediately adding salt to it. When the product has cooled, you can move it to a future salad.
  5. It remains to fry randomly chopped carrots and onions, add them to the snack.

Ready Belarusian salad with mushrooms is salted and seasoned with light mayonnaise with salt, pepper.

Chicken Liver and Carrot Salad

Ingredients: 280 g chicken liver, 3 onions, 170 g white cabbage, a handful of walnut kernels, chicken seasoning, carrot, salt, 40 ml of sunflower oil, 1 tbsp. l vinegar, 2 tsp. Sahara.

  1. Cabbage is finely chopped and kneading by hand.
  2. On top, the cooled roast from randomly chopped onions and carrots is distributed.
  3. Next are small pieces of the liver fried with salt and seasoning until golden brown.

The finished appetizer is decorated with chopped nuts and poured with dressing from oil, vinegar, sugar and salt.

Original pear snack

Ingredients: 190 g liver, sweet onion, 2 ripe pears, a sprig of rosemary, a small slice of ginger root, salt, freshly ground pepper, soy sauce to taste, milk, flour.

  1. The liver is cut into small pieces and immersed in a bowl of milk for 15 to 17 minutes. This will make her taste even more tender.
  2. Next, the offal slices are washed, crushed in salted flour and sent to a frying pan with well-heated oil, shavings of peeled ginger root and a sprig of rosemary.
  3. Ready meat is laid out on a separate flat plate.
  4. Thin half rings of onion and slices of peeled pear are fried in the remaining fat.
  5. The contents of the pan are sprinkled with sugar. When the latter begins to caramelize, a little hot water is added to the container, which will soften the pieces of food.
  6. Freshly ground pepper and soy sauce are added to an already thickened mass.
  7. Pears with gravy are transferred to the liver. Rosemary and ginger are removed from the sauce.

It’s delicious to try the ready-made appetizer, both hot and cold.

Warm Salad with Oranges

Ingredients: large sweet orange, a handful of peeled pine nuts, 2 tbsp. l olive oil, 1 tsp liquid honey, 210 g chicken liver, 1 tbsp. l sunflower oil, half a bunch of lettuce leaves, a mixture of peppers, 2 tbsp. l balsamic vinegar, salt.

  1. The liver gets rid of the veins and all the excess, finely cut, washed, salted and sprinkled with a mixture of peppers. Next, offal slices are fried on all sides in preheated sunflower oil. 5-6 minutes are enough to keep the meat juicy inside.
  2. Orange gets rid of the peel and white films, cut into large pieces.
  3. Nuts are lightly roasted in a dry skillet.
  4. Preparing salad dressing from olive oil, liquid honey, vinegar.
  5. Torn lettuce leaves are laid out on a flat wide dish. Sliced ​​from above are pieces of citrus and a still warm liver.

The appetizer is sprinkled with toasted nuts, generously watered with dressing and immediately served on the table.

Beef liver salads

Any beef liver salads are a little more difficult to prepare. For example, it is best to pre-soak an offal for them in milk for several hours. Or leave them in liquid all night.

It is very important to clean the veins, films and other excess parts before starting the preparation of the meat ingredient.

In addition, beef liver is cooked longer than, for example, chicken.

Cooking "Glutton"

Ingredients: 380 g liver, large carrots, onions, 2 barrel cucumbers (salted), 220 g canned green peas, salt, mayonnaise, a mixture of peppers.

  1. The offal is pre-cooked until cooked and cools. During cooking, you can improve its aroma with the help of bay leaves and peas of allspice. The liver cools right in the broth, after which it is cut into oblong pieces.
  2. Carrots and onions are chopped randomly and fried in a skillet until a delicious roast.
  3. Pickles are chopped into strips. They are slightly wrung out by hands, so that the excess brine does not appear in the salad. If desired, you can rid the cucumbers of rough skin.
  4. All components processed in the previous steps are poured into the salad bowl. Peas without brine come to sleep with them.

Ready salad “Glutton” is salted, pepper and seasoned with sauce.

With carrots and onions

Ingredients: 240 g of liver, fresh juicy carrot, 2 onions, 60 g of olive mayonnaise, salt, any spices.

  1. The offal is boiled until cooked, cools, rubs on a grater with the largest holes.
  2. In a pan with any well-heated fat, grated carrots and small onion cubes are fried. When the vegetables become rosy, they can be cooled and transferred to the liver.
  3. The mass in the salad bowl is salted, sprinkled with your favorite spices.

Refuel with olive mayonnaise.

Salad with rice and Duet liver

Ingredients: 330 g beef liver, 1/3 tbsp. long white rice, large onion, 90 g of cheese (hard), salt, a mixture of peppers, mayonnaise.

  1. Prepared beef liver soaked in milk is sent to boil in salted boiling water. Then it cools completely and cuts into strips.
  2. Rice is cooked in salt water until cooked. This usually takes from 17 to 20 minutes. Then the cereal is washed, cooled and laid out in a bowl to the beef liver.
  3. Onions are chopped into cubes, sprinkled in a separate plate and poured with boiling water. The vegetable is left for 20 - 25 minutes - this will remove the bitterness from it. Further, vegetable cubes can be squeezed and poured to other components.
  4. Cheese coarsely coarsens and spills out into a common bowl.

All products mix well, salt and pepper. Refuel with mayonnaise or another favorite cook's sauce.

Mushroom recipe

Ingredients: 270 g of fresh liver, small onion, 3 pickled cucumbers, 170 g of fresh champignon, 4 - 5 tbsp. tablespoons of mayonnaise, 2 tbsp. l sour cream, a pinch of salt and pepper, fresh garlic.

  1. The prepared liver is boiled until tender. When completely cooled, the product is cut into medium strips.
  2. Onions are chopped in half rings. Then it is fried in well-heated oil to an appetizing blush. Stir the onion periodically to avoid burning it.
  3. Thin slices of mushrooms are fried in a separate bowl. They taste pepper and salt.
  4. Cucumbers without skin are chopped with long straws.
  5. Components are poured into one dish.

Dressed with a sauce of sour cream, mayonnaise, salt and mashed fresh garlic. The amount of the latter is regulated to the taste of all household.

Liver salad with egg, cheese and garlic

Ingredients: 140 g of pre-cooked liver, 80 g of cheese (hard or semi-solid), 2 boiled eggs, 1 - 3 garlic cloves, sour cream or mayonnaise, salt.

  1. The cooled eggs and offal are rubbed coarsely using a regular grater.
  2. Cheese also finely rubs. Half of the prepared product is laid out at the bottom of the salad bowl. This layer is smeared with sour cream or mayonnaise. The sauce is pre-mixed with salt and crushed garlic.
  3. After cheese comes a layer of liver and sauce again.
  4. This is followed by grated eggs and, yes, the sauce again.
  5. The appetizer completes the remaining grated cheese.

Such a salad needs a couple of hours to soak.

Warm salad

Ingredients: 380 g of liver, onion, half a young zucchini, 2 carrots, salt, a pinch of sugar, a mixture of peppers, fresh herbs to taste.

  1. The liver is washed well, cut into pieces and cooked for about half an hour. At the very end, the offal is salted. Finished slices of beef liver rubs coarsely.
  2. All declared vegetables are cut into strips.
  3. First, carrots are fried in hot oil. Then she cooks for a couple of minutes with a zucchini. And finally, onion, sugar, salt are added to the pan.
  4. Vegetables languish under a closed lid for 8 to 9 minutes.
  5. The resulting frying is mixed with the liver.

If the warm salad turned out to be dry, you can sprinkle it with olive oil.

The dish is decorated with chopped fresh herbs.

Puff liver snack "Grafskaya"

Ingredients: a bunch of fresh lettuce leaves, 280 grams of champignons, a pound of beef liver, crumb crumbs, large eggplant, 4 boiled eggs, 3 tomatoes, a handful of homemade wheat crackers, 60 g Lambert (cheese), a bunch of green onions, mayonnaise, ½ hour. l curry juice of half a lemon.

  1. The liver is cut into small pieces, salted, crumbled in breadcrumbs and fried until cooked.
  2. Champignons are boiled.
  3. Eggplant is cut into small plates. First soaked in salt water, then washed and fried in oil until crisp.
  4. Mayonnaise, salt and curry mix for the sauce.
  5. Lettuce leaves are laid out on a wide dish. Liver slices spill out from above. They are immediately smeared with sauce.
  6. Next are plates of boiled mushrooms, chopped green onions and again curry mayonnaise.
  7. Then egg cubes are poured out, eggplants are laid out. Refueling is distributed again.
  8. Slices of fresh tomatoes are laid out on the eggplant, croutons, grated cheese are sprinkled.

The snack is sprinkled with lemon juice and served immediately.

With the addition of green peas

Ingredients: 190 g of liver, as much green peas (canned), half a bunch of fresh parsley, salt, freshly ground black pepper, 2 boiled eggs, mayonnaise.

  1. The liver is cooked until fully cooked in a whole piece. After cooling, it is cut into small cubes.
  2. In a salad bowl, the offal is mixed with peas without brine.
  3. In a future snack, crushed fresh parsley and cubes of boiled eggs are poured out.

Salad is salted, pepper and seasoned with mayonnaise.

From pork liver

Pork liver salads are the most nutritious, nutritious. Some of their options can be served to the table even as an independent dish.

Pork liver salad with green peas and pickles

Ingredients: 380 g of pork liver, half a can of green canned peas, onion, large carrot, 4-5 pickles, table salt, mayonnaise.

  1. Pickles along with peel rub on a coarse grater. Excess liquid is drained from them, after which the resulting “chips” are sent to be fried in a small amount of heated oil.
  2. After 6 - 7 minutes, the cucumbers are removed from the pan, and randomly chopped onions and carrots are sent to their place. They are fried until soft.
  3. The liver is cleaned of films, slightly frozen and cut into thin strips. Next, the offal is fried until tender in oil left over from vegetables.
  4. Prepared ingredients are mixed in one bowl. Peas without brine come to sleep with them.

Dressed with salted mayonnaise.

Cooking with the addition of champignons

Ingredients: 270 g of liver and pickled mushrooms, 2 boiled eggs, onions, 2 pickled cucumbers, mayonnaise, salt to taste.

  1. The liver gets rid of all unnecessary, washed and cooked until tender. When the meat has completely cooled, it is cut into medium slices.
  2. Cooled eggs are diced. Pickled cucumbers are cut in the same way. Mushrooms are chopped into thin plates.
  3. Small onion cubes are fried to a golden hue on any preheated fat.
  4. All products from the previous steps are mixed, salted.

Dressed with mayonnaise salad.

Puff pastry salad with carrots and garlic

Ingredients: 270 g of pork liver, chive, large carrot, 3 tbsp. l unsweetened yogurt, 2 raw chicken eggs, 1 tbsp. l wheat flour, salt, pepper.

  1. The liver is boiled in a whole piece, after which it cools and is cut with an average straw. It will be the first layer of snacks.
  2. It is salted and sprinkled with a mixture of unsweetened yogurt, crushed garlic and pepper. To taste, you can add to the mass and any aromatic herbs.
  3. Raw grated carrots are distributed from above.
  4. Eggs with flour and a small amount of salt are beaten with a mixer, and then poured into a frying pan. A large pancake is fried.
  5. The cooled omelet is cut into strips, which, after complete cooling, are laid out on the carrot layer.Next is the sauce.

The appetizer is decorated with any fresh herbs and is left in the refrigerator for several hours to soak.

With beans

Ingredients: 270 g of liver, 170 g of canned red beans, half a large carrot, pickled cucumber, half onion, salt, sauce.

  1. Beans are reclined in a colander. As soon as excess fluid crosses from it, the product can be poured into a salad bowl.
  2. Pickles are cut into thin strips and sent to the beans.
  3. Half the onions and carrots are arbitrarily chopped and fried in hot oil until golden.
  4. The liver is well washed, cleaned of films and veins, cooked until cooked in salt boiling water. The meat is cut into strips.
  5. Products are connecting. The appetizer is salted, complemented by sauce.

Before serving, the salad should be cool for several hours.

With rice and cheese

Ingredients: half a kilo of liver, 2 carrots, 80 g of cheese, 2 boiled eggs, a cup of long white rice, onion, mayonnaise, salt, flour.

  1. Rice is cooked in salt water until cooked.
  2. The prepared liver is cut into pieces, crumbled in salted flour and fried in preheated fat until cooked.
  3. Carrots rubs coarsely. Onions are diced. Vegetables are fried in the oil remaining from the liver.
  4. Boiled eggs are cooled and finely chopped.
  5. Cheese coarsely rubs.

Products are combined, salted, poured with mayonnaise and mixed.

Hearty salad with potatoes and pork liver

Ingredients: 330 g of liver, ¼ onion, 8 tbsp. l drinking water, 2 tbsp. l table vinegar, a bunch of dill, 2 potatoes, pickles, 2 boiled eggs, salt, mayonnaise.

  1. Onions are diced and pre-soaked in a mixture of water and vinegar. In this liquid, the vegetable is left for 20 to 25 minutes.
  2. The liver is cooked in salt water until tender and chopped into cubes. Boiled cooled potatoes, as well as boiled eggs and pickles, are likewise crushed.
  3. Products are mixed, sprinkled with chopped dill. Onion cubes previously get rid of excess moisture.

Salad is salted and seasoned with mayonnaise.

Peking cabbage snack option

Ingredients: half a fork of Chinese cabbage, 280 g of liver, large fresh cucumber, sweet and sour apple, 6 tbsp. l mix of sunflower and olive oil, 2 tbsp. l wine vinegar, a handful of fresh cranberries, lemon juice, salt, sugar to taste.

  1. Beijing is very thinly shredded.
  2. An apple without a peel and a core is cut into thin slices that are sprayed with lemon juice.
  3. The liver is washed, dried with a paper towel, cut coarsely, and then fried until ready in sunflower oil.
  4. Cucumber is cut into thin strips. It is most convenient to do this with a peeler. Next, the strips are laid out on paper napkins, so that excess liquid leaves them.
  5. Shredded cabbage, apple and cucumber are laid out on a wide plate. Slices of fried liver are placed on top and fresh cranberries crumble.

Refreshments are watered with dressing made from citrus juice, oil, vinegar, salt and sugar. Such a salad can be served warm.

Gourmet salad with liver, nuts and beets

Ingredients: 4 large beets, 280 g pork liver, 1.5 tbsp. pre-cooked rice, a bunch of fresh parsley, mayonnaise, a little citrus juice, salt.

  1. Beets are boiled until soft, after which it cools and is crushed with miniature cubes.
  2. The liver is finely chopped, first fried over high heat until crusty, then covered with a lid and stewed with slow heating of the stove for 5-6 minutes.
  3. Parsley is chopped finely.
  4. Prepared ingredients are combined in a suitable salad bowl. To them is added boiled cooled rice.

The appetizer is salted and seasoned with a mixture of mayonnaise with lemon juice.

Cod liver

Cod liver salads are especially popular among culinary specialists.Canned fish product does not require prior preparation. It is enough to remove it from the jar and divide it into pieces.

Classic Cod Liver Salad Recipe

Ingredients: a jar of liver (canned food), a small head of white onion, 3 boiled chicken eggs, a pinch of freshly ground black pepper, 190 g of cheese, salt, sauce.

  1. The fish is removed from the can, kneading with a fork. For greater juiciness, a little oil from the same container is added to it. No need to be too zealous. In the bowl should be quite large pieces of liver.
  2. The onion is peeled and finely chopped. You should not take a very bitter and burning vegetable.
  3. Any hard cheese finely rubs. The cooled eggs are crushed in the same way.
  4. The prepared ingredients are mixed, poured with the chosen sauce, salted and pepper.

For filling such an appetizer, a regular light mayonnaise is well suited.

Simple puff salad

Ingredients: a standard can of canned cod liver, 2-3 boiled potatoes, 3 boiled eggs, boiled carrots, 3 barrel cucumbers (salted), 5 feathers of green onions, 60 g of cheese, salt, mayonnaise, pepper.

  1. Pre-cooked and cooled root crops rub together.
  2. Boiled eggs before processing with a grater are divided into components. Further squirrels rub coarsely, and yolks - finely.
  3. All fluid is drained from the liver, after which it is divided into small pieces with a fork. You can even crush the product with a crush.
  4. Cucumbers get rid of hard peels, after which they rub coarsely or cut into thin, long straws.
  5. Cheese is also processed grater with the largest divisions.
  6. Chives are chopped finely with a sharp knife.
  7. Served appetizer to the table in portions in small vases. Therefore, first of all, grated potatoes are laid out at the bottom of each container. Next is the liver.
  8. Green onions spill out onto the fish, a layer of salted and pepper-flavored mayonnaise is distributed.
  9. Then the pickle is laid out.
  10. The last distributed grated protein, carrots, cheese and yolk. Any of these layers are also randomly smeared with sauce.

Before serving, the salad should be thoroughly infused in coolness.

Gentle cheese appetizer

Ingredients: 220 g of cod liver, 130 g of cheese, 8 - 9 pcs. quail eggs, salt, mayonnaise, spices.

  1. Quail eggs are immersed in boiling water and boiled for 5-6 minutes after boiling again. Then half of them are cut into halves, the rest into quarters.
  2. Cheese coarsely rubs.
  3. Fish oil is drained and mixed with the sauce. It is salted to taste and seasoned with spices.
  4. The liver is kneading with a fork.

All components are laid out in a convenient bowl, mixed and complemented with sauce. The appetizer is decorated with egg halves.

Sunflower Salad

Ingredients: 2 pre-cooked potato tubers, 3 boiled eggs, onion head, 210 g canned cod liver, salt, oval chips and olives for decoration, salt, light mayonnaise.

  1. The potato is chopped into cubes and sent to the dish in the first layer. It is immediately soaked with salted mayonnaise.
  2. Small pieces of raw onions are distributed on top.
  3. Next is a layer of mashed fork with a small amount of oil from a can of canned fish.
  4. The last to pour out finely grated separately proteins and yolks. Between them is a layer of mayonnaise.

To effectively decorate the Sunflower salad, you need to draw a net on the yolks using a pastry bag with sauce. Halves of olives are embedded in the resulting cells. In a circle, the dish with the salad is covered with chips.

Cooking with vegetables

Ingredients: liver can, 6 - 7 pcs. cherry, 5–6 lettuce, large strong cucumber, 6–7 pcs. quail eggs, a stalk of celery, half a bunch of any fragrant greens, salt, olive oil, a mixture of peppers.

  1. Eggs are boiled for 5-6 minutes, after which they are cut large.
  2. Cucumber is chopped into thin circles.
  3. Celery root is chopped into small slices.
  4. Cherry is cut into halves or quarters.
  5. The liver of the fish is extracted from the butter and cut into medium pieces.
  6. Lettuce leaves are washed, dried and coarsely torn by hands. The resulting pieces are laid out immediately on a flat serving dish.
  7. Next, cucumbers, celery, tomatoes spill out. Sliced ​​cod liver is distributed.
  8. The last eggs laid.

The finished salad is poured with olive oil mixed with the liquid remaining from the cod liver, salt and peppers.

Egg salad

Ingredients: 130 g of cod liver, 2 boiled chicken eggs, half a bunch of green onions, 3 pinches of salt, sauce.

  1. The first cubes chopped cooled boiled eggs. They immediately get enough sleep in a salad bowl.
  2. Next comes chopped chives.
  3. The liver is laid out in a container with oil.
  4. The products are very well kneaded so that the canned food is evenly distributed.

The appetizer is salted and seasoned with a suitable sauce. You can take regular mayonnaise.

Hearty Rice Appetizer

Ingredients: 130 g of fish liver in oil, small onion, 60 g of long white rice, 3 - 4 branches of fresh cilantro, 1 tbsp. l rice vinegar, 40 g Parmesan, boiled egg, salt, pepper, mayonnaise.

  1. The cereal is boiled until fully cooked in the usual way.
  2. The onion is finely chopped, mixed with chopped cilantro, poured with rice vinegar and left for 12 to 15 minutes.
  3. Liver without oil is divided into pieces.
  4. Parmesan rubs finely, the egg coarsely.
  5. All ingredients are mixed. Optionally, you can lay out the snack in layers, starting with rice and ending with a grated egg.
  6. Dressed (or missed) dish with mayonnaise with salt and pepper.

This is one of the interesting variations of the Mimosa salad.

Salad "Nicoise"

Ingredients: 140 g of cod liver, 7 - 8 olives, 170 g of green beans, 7 - 8 pcs. cherry, the same number of anchovies (fillet), onion, 2 garlic cloves, 8 tbsp. l olive oil, 1.5 tbsp. l wine vinegar, 2 boiled eggs, salt, pepper.

  1. For dressing, oil, vinegar and crushed garlic are mixed. The sauce is salted, peppered.
  2. Frozen beans for 5-6 minutes are dipped in boiling water, and then rinsed with ice water.
  3. Tomatoes and boiled eggs are cut medium-sized, olives - in half.
  4. Beans are poured at the bottom of the salad bowl, then all other prepared ingredients, cod liver, mashed with a fork and chopped fish fillet are distributed.

Appetizer topped with sauce.

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