Russian Zakuski Part II: Cold Cod Salad

Cold Cod Salad was created during the Soviet era when the Russians regularly suffered severe food shortages.  Thankfully, due to the presence of carrots in this dish, it provided necessary colour to the zakuski table.  It is best to chill the salad overnight so the sour cream top hardens slightly.

Cold Cod Salad


600g cod fillets, skinned

4-5 black peppercorns

1 bay leaf

200ml rapeseed oil

2 white onions, grated

2 large carrots, peeled and grated

3 tbsp water

200g sour cream


Put the cod fillets in a pan and add water until just covered

Add the peppercorns and bay leaf

Cold Cod Salad 2

Bring to the boil

Reduce the heat and simmer for 10 minutes

Drain and leave to cool

Heat half of the oil in a large frying pan

Add the onions and fry until golden brown

Cold Cod Salad

Remove from the pan and leave to cool

Heat the remaining oil in the frying pan

Add the carrots

Fry over a medium heat, stirring for 10 minutes

Add the water and continue cooking for 5 minutes

Cold Cod Salad

Set aside until cool

Divide fish into chunks (make sure all bones are removed)

Spread over a large serving dish

Cover the fish with the onions

Cold Cod Salad

Cover the fish and onions with carrots

Cold Cod Salad

Cover carrots with sour cream

Chill for at least 2 hours or overnight for best results

Cold Cod Salad

About Charlotte J

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