Fish salad "Mimosa"

This salad recipe is very easy to prepare and the ingredients are very versatile. You can serve the salad as an individual dish. The salad can also be used as a filling on puff tartlets or toasted garlic croutons.

1. Calories
   289,09 kcal
2. Protein
   6,04 gram
3. Fat
   20,56 gram
4. Carbohydrates
   19,92 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Cod liver

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   1 can / 200 g = 200 g
2. Chicken egg

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   3 pcs. = 180 g
3. Rice

   ---

   
   1 glass = 180 g
4. Pickles

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   5 pcs. = 150 g
5. Dill

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   1 bunch = 15 g
6. Parsley

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   1 bunch = 20 g
7. Salt

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   to taste

Steps:

1. 
   Transfer the cod liver to a plate and mash. Pour the oil from the can into a separate container. Rinse the rice under running water and then boil. Boil the eggs hard and grate on a coarse grater. Grate the pickled cucumbers coarsely. Wash the fresh herbs and chop finely.
2. 
   In a separate deep bowl, combine two boiled eggs, cucumbers, cod liver, rice, herbs and mix everything well with a spoon. To taste, pour over the fish oil that was in the can.
3. 
   Sprinkle the salad with salt and pepper to taste. Transfer the cod liver salad to a serving bowl and top with the remaining chopped egg. Before serving the salad, keep it covered in film in the refrigerator for 30 minutes.
4. 
   Serve the salad on a large, attractive platter, or grab some serving plates and spoon a couple of spoons of fresh salad on top. Sprinkle with finely chopped herbs or small pieces of tomato if desired to brighten up the salad. Serve a couple of tartlets or crispy croutons next to the salad.