Summary

Ingredients

• champignons 150 g
• cod liver (jar) 1 pc.
• fresh cucumbers 2 pcs.
• salad mix 150 g
• quail eggs 12 pcs.
• king prawns 12 pcs.
• vegetable oil 2 tablespoons
• salt to taste
• ground black pepper to taste

For the filling:

• mayonnaise 90 g
• dry white wine 1 tsp
• cream 1 tsp
• lemon juice 0.5 tsp
• salt to taste

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Instructions

1. Hard boil quail eggs.
2. Cut the prepared champignons into slices. My champignons are small, and I cut them into 4 parts.
3. Heat vegetable oil in a frying pan and fry the mushrooms until tender.
4. Defrost the shrimp, peel the shell, remove the backbone.
5. Fry the shrimps in the same pan until tender.
6. Cut the cucumber into slices.
7. Add dry white wine, heavy cream, lemon juice, and salt to mayonnaise. Mix everything thoroughly until smooth.
8. We collect the salad. Put lettuce and cucumbers on a plate. Drizzle with mayonnaise dressing. Then lay out the shrimps and mushrooms. Top with pieces of cod liver and quail eggs cut in half. Drizzle with cod liver oil on top. Sprinkle with ground black pepper.

Recipe Notes

The cod liver salad is ready.