Ingredients
- canned "cod Liver" — 120 pcs
- Potato — 180 g
- Carrot — 80 g
- Lettuce — 100 g
- Cherry tomato — 120 g
- Salted cucumbers — 150 g
Method
- Boil potatoes and carrots.
- Lay out in layers.
- First layer: grate potatoes.
- Then finely chop the pickled cucumber.
- Finely chop half of the iceberg lettuce.
- Grate carrots.
- Then lay out the cod liver along with the oil.
- Top with sliced iceberg lettuce.
- Last layer, chopped cherry tomatoes.
- Place in the refrigerator to soak for 1 hour.
- If you don’t want to bother with layers, you can simply cut everything and mix it like an olivier.
- Bon appetit!!
Calories & macros
- Energy
- 129.4 kcal in 100 grams
- Protein
- 1.6
- Fat
- 11.1
- Carbohydrate
- 5.3
