Salted Cod, Orange and Olive Salad
4 servings
20 minutes
Salad of salted cod, orange, and olives is an amazing combination of flavors that transports you into the depths of Russian traditions. Salted cod, known for its rich texture and sea aroma, becomes tender after careful preparation, while juicy orange adds freshness and a slight tang. Olives with their tart taste and delicate onion create harmony in every bite, while olive oil highlights their richness. This salad not only delights the palate but also has high nutritional value by combining proteins, vitamins, and healthy fats. It is perfect as an appetizer for main dishes or as a standalone dish for a light dinner. Garnished with slices of eggs, it gains completeness and transforms into an elegant gastronomic pleasure.
1
Rinse the cod under cold running water. Place it skin-side up in a bowl and cover with water. Change the water immediately. Rinse the bowl and fill it again with cold water. Place the pieces of cod skin-side up. Put the bowl in the refrigerator for 12 hours. Drain the water, rinse the bowl, and soak the cod again for 12 hours. For the next 24 hours, change the water every 6-8 hours. In the last 12 hours, the fish slices should be skin-side down. Drain the water, rinse under running water, and gently squeeze out excess water. Place on a colander and let drain for 30 minutes.
- Cod: 170 g
2
To check if the fish is ready, try a piece of fish. It should be slightly salty. If it is still very salty, change the water and soak the fish again. Drain the water, rinse, gently squeeze out excess liquid, and pat dry with paper towels. Carefully remove all the bones.
3
Heat the pan and pour a little oil on it. Place the cod on it and fry for 4-6 minutes until it starts to flake. Transfer to a plate. Remove the skin and carefully break into pieces. Ensure all bones are removed.
- Cod: 170 g
- Olive oil: 0.3 glass
4
Divide the orange into segments. Carefully cut the membranes and separate into segments. Place the segments in a dish.
- Oranges: 2 pieces
5
Place the cod in a dish. Add the onion and olives as well. Drizzle with olive oil. Gently mix.
- Cod: 170 g
- Onion: 1 head
- Pitted olives: 15 pieces
- Olive oil: 0.3 glass
6
Serve the salad on plates and garnish with slices of eggs.
- Chicken egg: 2 pieces
