Cod salad Treska

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cod

🥗Healthier: pollock

💰Cheaper: canned tuna

Canned tuna is more affordable and widely available

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein without cholesterol

capers

🥗Healthier: green olives

💰Cheaper: pickle relish

Green olives add a similar briny flavor at a lower cost

Start with 12 cups (3 liters) of water in a pot.

Add 1 cup of Slovakian vinegar to the water.

Add 3 bay leaves and 6 peppercorns to the pot.

Wait for the water to start boiling before adding the fish.

Clean the carrots while waiting for the water to boil.

Once boiling, add the Atlantic cod and 2 carrots to the pot.

Boil for about 15 minutes until the fish and carrots are cooked.

Remove the fish and carrots from the pot and let them cool.

Drain the fish and carrots, and separate the fish with a fork to cool it down faster.

Finely slice the onion and add it to the bowl with the cooled fish and carrots.

Chop 5 small pickles into small pieces and add them to the mixture.

Add mayonnaise to the bowl, starting with 2-4 tablespoons, and mix well.

Season with salt and pepper to taste.

Chill the salad in the refrigerator for at least 12 hours for best flavor.

Add 3 teaspoons of mustard to the salad and mix again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens