Cod Liver Salad with Cucumbers and Eggs
Tasty and appetizing, quick to make, perfect for a festive table! Cod liver salad with cucumbers and egg takes no more than 20 minutes. Minimal prep - just chop and mix. Ideal when guests are already sitting down.
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Cod liver
1
Cucumber
8
Quail eggs
10 grams
Green onion
10 grams
Dill
10 grams
Parsley
30 grams
Olive oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cod liver salad with cucumbers and eggs? Prepare the required ingredients. I’m using quail eggs, but you can use chicken eggs too. Choose natural cod liver with no additives - read the label carefully. Open the can and drain off the liquid. Rinse the greens under running water, then pat dry. Wash the cucumber.
Step 2
Cover the quail eggs with water and place on the stove. Bring to a boil and cook for 4-5 minutes. Drain the hot water and cool the eggs in cold water. Peel the cooled eggs and cut each one in half.
Step 3
Trim the ends off the cucumber. Cut the cucumber into small pieces. I cut it lengthwise into 4 parts, then sliced it. Transfer the chopped cucumber to a large bowl where it will be easy to mix everything.
Step 4
Finely chop the greens (green onion, dill, and parsley) and add them to the bowl with the cucumbers. Mix.
Step 5
Dress everything with olive oil. Season to taste with a little salt and ground pepper. Mix well. For extra aroma, add a little lemon juice.
Step 6
For serving, use a flat plate. You can also serve it in individual portions. Place the dressed part of the salad in the center of the plate.
Step 7
Arrange the chopped cod liver on top. Decorate the sides with quail egg halves. A tasty, fresh cod liver salad is ready! It goes well with any main dish. Enjoy!
Author note
Share the recipe
