Juicy layered salad with cod liver, carrots and cheese
Ingredients
- 2-3 carrots
- 3 eggs
- 80 g cheese
- 1-2 sprigs of chives
- 200 g cod liver, in oil
- Salt, to taste
- Mayonnaise, to taste
Utensils
- Cooking pot
- grater
- bowl
- fork
- plate
- dining ring
- knife
- cutting board
Instructions
- Boil the carrots for about 25-30 minutes until soft, allow to cool and remove the skin.
- Boil the eggs hard for 10 minutes, rinse with cold water, allow to cool completely and peel.
- Grate the carrots, eggs and cheese on a coarse grater and place separately in small bowls.
- Pour off the liquid from the can with the cod liver.
- Put the liver in a small bowl and mash with a fork so that no large pieces remain.
- Wash the chives, dab dry and chop finely.
- The salad is layered, placing a dish ring on a flat plate.
- The bottom layer is laid out with carrots, followed by cod liver and eggs.
- Season each layer with a little salt and spread with mayonnaise.
- Finally comes the cheese , which is not spread with mayonnaise.
- Let the layered salad sit in the fridge for about 1 hour.
- Before serving, loosen the ring and decorate the salad with chopped chives.
- Serve the salad with bread.
