Salad of cod liver (pollock) with vegetables

A hearty winter salad of boiled vegetables, pickles and cod liver (you can cook this dish from pollock liver).

Ingredients

• Canned cod liver - 250 g
• Potato - 300 g
• Pickled cucumbers - 150 g
• Carrot - 100 g
• Onion - 80 g
• Mayonnaise - 2-3 tbsp. spoons
• Salt (optional) - 1 pinch

Directions

1. Boil carrots and potatoes in their skins. To do this, thoroughly wash the vegetables, add water, bring to a boil and cook at a low boil for 30 minutes. Cool boiled vegetables and peel.
2. Peel the onion, chop finely.
3. Finely chop pickled cucumbers.
4. Cut boiled carrots into small cubes.
5. Boiled potatoes in their skins also cut into cubes.
6. Mix all products.
7. Remove the liver from the oil, blot with a paper towel and chop finely.
8. For a very tasty, albeit unhealthy sauce, mix mayonnaise and canned oil (2 tablespoons each).
9. Add finely chopped liver to vegetables and season with a mixture of canned oil with mayonnaise or other sauce. Salt the cod liver salad if needed. Mix everything thoroughly.
10. Cod liver salad is ready. Bon appetit!