I recommend serving such a bright and unusual salad in tartlets, on bruschetta or with croutons. Dried crusty bread perfectly complements the combination of tender cod liver and fresh golden peas.
Ingredients
- Cod liver - 400 g
- Green peas - 250 g
- Chicken eggs - 4 pieces
- Greenery - 0.5 beam
- Rosemary - 2 twigs
- Garlic - 2 teeth
Step-by-step cooking recipe
Chop all the herbs and garlic.
Pour boiling water over the frozen peas for a couple of minutes, and leave the fresh ones like this.
Boil hard-boiled eggs and cut into small cubes.
In the same way, chop the liver and mix the salad.
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