The preparation of this salad will not take much time if you have cooked rice. The delicate taste of the salad will certainly appeal to fans of cod liver.
Boil the eggs and rice and cool. Cut the onion into thin half rings, marinate in vinegar if desired. In this case, the onion will be sweeter.
Cut tomatoes into thin rings, lettuce leaves, picked by hand, cut into small pieces.
Cucumbers cut into slices.
Finely chop the eggs and liver of the cod and mix.
Mix everything, season with salt (try it before salting, I didn't salt it), pepper and herbs. The author suggests dressing the salad with mayonnaise, but I had enough cod liver oil. Choose according to your taste.
