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Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
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26
27
28
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31
32
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41
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44
45
46
47
48
49
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100
125
150
175
200
225
250
servings
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Directions
Put the cod in a saucepan, cover with cold water and add a little salt.
Bring the water to the boil, reduce the heat to medium and simmer for 10 mins.
Peel the potatoes and cook until tender.
Remove the cod from the water, put it on a plate and leave to cool.
When the fish is cool enough to handle, remove the skin and bones from the meat.
Whisk the mayonnaise with the lemon juice and pepper and stir in the lumpfish roe.
Shred the lettuce and arrange on a dish.
Dice the tomatoes and sprinkle over the lettuce.
Break the cod into small pieces and arrange between the lettuce leaves.
Pour the mayonnaise over the salad and sprinkle with dill.
Serve the cod salad with boiled potatoes and bread.
Tip
Instead of cod, you can use pollack or haddock.
Nutritional data
526 Kcal Per Serving F: 12 g, P: 30 g, C: 77 g, DF: 7 g 2,103 Kcal (95 Kcal/100 g)
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