Cod Liver Salad with Croutons

Ingredients

1 can cod liver

2 eggs

170 g canned corn

1.5 tbsp mayonnaise

4 slices white bread

Green onions

Dill

Vegetable oil

Cut the white bread (remove the crusts) into ~1 x 1 cm cubes. If it's very fresh, dry it without oil in a frying pan or oven for ~5 minutes, then lightly fry in butter or vegetable oil, or a mixture of both.

First, prepare the butter (melt and heat the frying pan), then add the toasted croutons and stir constantly to ensure that the butter doesn't get on one side and that the croutons are evenly browned.

 Drain the cod liver oil, mash with a fork, and add the chopped eggs, corn, and mayonnaise.

Mix everything together and arrange on lettuce leaves (optional).

Just before serving, top with croutons (you can cover the entire surface of the salad with them, or scatter them around, then place the remaining croutons in a bowl for those who wish to add them), and garnish with dill.

Enjoy!