Cod liver salad with pomegranate and rice

Ingredients

→ 3 TABLESPOONS BOILED CRUMBLY RICE
→ 200 G CANNED COD LIVER
→ 2 HARD-BOILED EGGS
→ 2 SPRIGS OF PARSLEY
→ 125 G MAYONNAISE
→ 1 SLICE OF LEMON
→ 1 POMEGRANATE

To prepare a salad of cod liver with pomegranate and rice, canned cod liver should be removed from the jar and thrown on a sieve to glass the oil, then finely chopped.

Mash the boiled eggs with a fork.

Remove the grains from the pomegranate.

Mix cod liver, rice, pomegranate seeds and eggs in a salad bowl and season with mayonnaise.

Ready-made salad of cod liver with pomegranate and rice to decorate with lemon circles and washed sprigs of parsley. Let stand for 15 minutes and serve.

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