Cod Liver Tartlets
15 servings
30 minutes
The French always eat foie gras on New Year's, and we eat cod liver salad. The salad is delicious, but very heavy, full of fish oil and protein. To give the old Soviet salad a little more elegance, you can put it in one-bite tartlets, coquettishly garnishing it with lemon.
1
Prepare all the ingredients.
2
Boil the potatoes in their skins, peel and cool them. Cut into 5 mm cubes.
- Potato: 70 g
3
Boil the eggs hard, cool them under cold water, and cut them into cubes like the potatoes.
- Chicken egg: 1 piece
4
Blanch the peas in boiling salted water for 1-2 minutes.
- Green peas: 70 g
5
Slice the onion into thin half-rings, drizzle with lemon juice, and let marinate for 5-10 minutes.
- Onion: 0.5 head
- Lemon: 1 piece
6
Remove the cod liver from the oil and dry it with a paper towel.
- Cod liver: 100 g
7
Break the cod liver into large pieces with a fork.
8
Finely chop the dill, leaving a few sprigs for garnish.
9
Mix onion with peas, eggs, potatoes, and dill, season with sunflower oil and stir.
- Onion: 0.5 head
- Green peas: 70 g
- Chicken egg: 1 piece
- Potato: 70 g
- Dill: to taste
- Unrefined sunflower oil: 1 tablespoon
10
Add the cod liver, season with salt and pepper, and gently mix again, trying not to turn the liver into mush.
- Cod liver: 100 g
- Salt: to taste
- Ground black pepper: to taste
11
Fill the tartlets with the filling, garnish with dill and a slice of lemon, and serve.
- Tartlet shells: 15 pieces
- Dill: to taste
- Lemon: 1 piece
