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.
Ingredients
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
Instructions
Put the cod fillets in a pan and add water until just covered
Add the peppercorns and bay leaf
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
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
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
Cover the fish and onions with carrots
Cover carrots with sour cream
Chill for at least 2 hours or overnight for best results
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