Usuba
Tartlets with cod liver salad
An exquisite appetizer based on a classic Soviet salad. Cod liver, potatoes, eggs and peas in crispy tartlets — a compact dish for a festive table, garnished with lemon and dill.
- Total
- 30 min
- Standard serving
- 46.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Boil the potatoes in their skins, peel and cool. Cut into cubes with 5 mm sides.
- 3
Step 3
Boil the eggs hard-boiled, cool them under cold water and cut them into the same size cubes as the potatoes.
- 4
Step 4
Blanch the green peas in boiling salted water for 1–2 minutes.
- 5
Step 5
Cut the onion into thin half-rings, drizzle with lemon juice and let marinate for 5–10 minutes.
- 6
Step 6
Remove the cod liver from the oil and pat dry with a paper towel.
- 7
Step 7
Break the cod liver with a fork into large pieces.
- 8
Step 8
Finely chop the dill, leaving a few sprigs for garnish.
- 9
Step 9
Mix the onion with peas, eggs, potatoes and dill. Dress with sunflower oil and stir.
- 10
Step 10
Add cod liver, salt, pepper and mix gently to avoid turning the liver into puree.
- 11
Step 11
Place the salad in the tartlets. Decorate with dill sprigs and lemon slices. Serve immediately.
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