23.07.2020
141
Recipe information
Cooking:
30 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
44678.01
Carbohydrates:
3649.7
Fats:
2964.81
Squirrels:
1686.23
Water:
6478.59
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Cod liver | 240 Column |
| 2. | Canned peas | 150 Column |
| 3. | Boiled eggs | 3 PC. |
| 4. | Green onion (feather) | 20 Column |
| 5. | Boiled potatoes | 2 PC. |
| 6. | Mayonnaise | 2 art. l |
| 7. | Salt | taste |
Cooking
1. Stage
Dice the eggs. Cut the boiled potatoes into cubes.
2. Stage
Drain the oil from the liver and transfer it to a paper towel to remove excess oil. Then mash the liver with a fork.
3. Stage
Add potatoes, eggs and peas to the liver. Salt and mix.
4. Stage
Add finely chopped green onions to the salad.
5. Stage
Season the salad with mayonnaise. Stir and serve.
