Can I replace cod liver with another fish liver?

Yes, pollock or halibut liver can be used, but the flavor will differ. Cod liver is the most delicate and rich, making it ideal for this salad.

Should I add the oil from the can?

Yes, you can add 1–2 tablespoons of the oil from the can — it adds richness and moisture. If the salad seems dry, it's a good addition.

Can I make it without egg?

The egg adds creaminess and protein. Without it, the salad will be softer, but you can replace it with cream cheese.

How long does it keep in the fridge?

In a sealed container at 2–4°C, it keeps for up to 1 day. It's tastier fresh, so avoid making it ahead.

Cod liver salad

Name: Cod liver salad
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Liver of Cod in Oil — 110 g; Cucumber — 100 g; Chicken egg — 55 g

15min

265g

Nutrition per 100g

439

This cod liver salad is a classic of Soviet cuisine that remains a favorite today. Tender, buttery cod liver, boiled egg, and crisp cucumber create a perfect balance of textures and flavors. No mayonnaise, just natural ingredients. Ready in 15 minutes, it looks like a restaurant appetizer. At 439 calories, it's hearty, nutritious, and delicious.

AfternoonsnackFishSaladsFresh VegetablesSnack

WHAT YOU WILL NEED

From ingredients

3 products

Base

Liver of Cod in Oil110 g

Cucumber100 g

Chicken egg55 g

SIMPLE PROCESS

Step by step recipe

The key is to mash the cod liver with a fork to a paste-like consistency without overdoing it — keep some texture. Hard-boil the egg and cool it in cold water. Grate the cucumber on a coarse grater to release its juices and add moisture. Mix gently to preserve the structure.

Step 1

Boil the Egg

Hard-boil the egg (10 minutes after boiling), cool in cold water, peel, and grate coarsely.

Step 2

Prep the Cucumber

Wash the cucumber, peel if desired, and grate coarsely. Squeeze lightly if it's too watery.

Step 3

Prep the Cod Liver

Open the can, drain excess oil (reserve some for dressing). Mash the liver with a fork to a paste-like consistency, but not a puree.

Step 4

Combine Ingredients

In a bowl, mix the cod liver, grated egg, and cucumber. Add 1–2 tablespoons of reserved oil if the salad seems dry. Toss gently.

Step 5

Serve

Plate the salad, garnish with herbs or a slice of egg. Serve with rye bread or toast. Enjoy!

CHEF'S TIP

Use High-Quality Cod Liver in Oil

Choose cod liver in its own oil without additives. The oil from the can adds a rich flavor to the salad.

Grate Cucumber Coarsely

Coarse shreds of cucumber provide a pleasant crunch and juiciness. If it's too watery, squeeze lightly before adding.

Boil the Egg for 10 Minutes

A hard-boiled egg grates easily without crumbling. Cool it in cold water for easy peeling.

Serve with Rye Bread

This salad pairs wonderfully with dark rye or Borodinsky bread. Serve on toast or in tartlets for a festive touch.

SUBSTITUTIONS

Add your taste

With Pickled Cucumber Replace fresh cucumber with pickled or fermented cucumber for a tangier, more savory flavor.
With Onion Add finely chopped onion or spring onion for a hint of sharpness and freshness.
With Avocado Replace cucumber with mashed avocado — the salad becomes creamier and more filling.
With Capers Add a few capers for a briny, tangy kick.

HOW TO STORE

How to Store Cod Liver Salad

Best eaten fresh. If leftovers remain, refrigerate in a covered container for up to 1 day. Stir before serving. Do not freeze — the texture will degrade.

GOOD TO KNOW