Sea asparagus and cod liver salad
4 servings
10 minutes
This salad is a true symphony of flavors, combining the tenderness of cod liver, crunchy sea asparagus, and the freshness of vegetables. The dish's history begins with gastronomic experiments with seafood. Sea asparagus, known for its piquant saltiness, perfectly complements the tenderness of cod liver, while a fragrant dressing with anchovies and white wine vinegar adds depth to the flavor. The salad is ideal for a light dinner or an elegant appetizer on a festive table. The ease of preparation combines with the sophistication of taste, making this dish a true discovery for seafood delicacy lovers.
1
Cut all the vegetables. Onion, pepper, and cucumber into round slices. Cherry tomatoes into quarters or halves.
- Red onion: 1 piece
- Bell pepper: 1 piece
- Lightly salted cucumbers: 2 pieces
- Cherry tomatoes: 10 pieces
2
Add sea asparagus and sprouts. Mix.
- Samphire (glasswort): 100 g
- Bean sprouts: 30 g
3
Make a dressing. Blend vinegar, anchovies, and a bit of oil from the canned cod liver.
- White wine vinegar: 1 tablespoon
- Salted anchovies in oil: 3 pieces
- Cod liver: 1 jar
4
Season the vegetables and mix.
- White wine vinegar: 1 tablespoon
- Salted anchovies in oil: 3 pieces
- Cod liver: 1 jar
5
Divide the cod liver into large pieces, place it next to the vegetable salad, and mix easily.
- Cod liver: 1 jar
6
Sprinkle the salad with coarsely ground black pepper.
- Ground black pepper: pinch