Cod liver salad with rice

This cod liver salad is notable for two things: firstly, it uses white onion, which has a more delicate taste, and secondly, it uses homemade "made" mayonnaise to dress the ingredients.

Ingredients

• 1 medium white onion
• 4 eggs
• 2 cans (250 g each) of cod liver
• 180 g of boiled loose rice
• salt, freshly ground black pepper
• green apple slices for garnish
• For mayonnaise:
• 250 ml vegetable oil
• 1 egg
• 1 tbsp. l. dijon mustard
• 1 tbsp. l. white wine vinegar
• 1 tsp Sahara
• 1 tsp salt

Directions

1. Prepare mayonnaise for the salad. Place the egg, mustard, vinegar, sugar and salt in a blender glass. Pour in 100 ml of oil, beat until smooth. Pour in remaining butter, whisk into emulsion and refrigerate. Take a couple of tablespoons of cod liver oil and mix with mayonnaise until smooth.
2. Peel and cut the onion into small cubes. Boil the eggs, peel and cut into small cubes. Drain the remaining oil from the cod liver and chop it finely.
3. Combine rice, cod liver, onion and eggs. Season the salad ingredients with mayonnaise, salt and pepper generously. Garnish with apple slices and serve.