Salted Cod Salad
4 servings
30 minutes
Salted cod salad is a traditional Russian dish inspired by northern regions where fish has always been a staple food. It combines the tenderness of boiled cod and the rich flavor of jacket potatoes soaked in a tangy dressing of vegetable oil, vinegar, and mustard. The slight sharpness of red onion and the fresh aroma of dill make this salad balanced and appetizing. It works well as a standalone dish or as an appetizer, especially in cold weather. Its moderate saltiness enhances the taste of the main ingredients while the texture remains soft and rich. The salad can be served with rye bread that harmoniously complements its flavor. This is not just a dish — it’s a piece of gastronomic history of Russian cuisine, simple to prepare yet exquisite in its flavor combination.
1
Boil the cod fillet in very salty water (5 tablespoons of salt per 1 liter of water), drain in a colander, cool down, and break into pieces by hand, removing the bones.
- Cod fillet: 600 g
- Salt: to taste
2
Boil the potatoes in their skins, cool them down, slice them into rounds, and arrange them overlapping on a plate.
- Potato: 8 pieces
3
Finely chop half of one onion and sprinkle it over the potatoes.
- Red onion: 2 heads
4
Prepare the dressing: whisk together oil, vinegar, and mustard until emulsified, drizzle over potatoes and onions. Then place the fish on top and drizzle with the emulsion.
- Vegetable oil: 0.5 glass
- Vinegar 9%: 2 tablespoons
- Mustard: 1 teaspoon
- Cod fillet: 600 g
5
Sprinkle with onion and chopped dill.
- Red onion: 2 heads
- Dill: to taste