Slovak cod salad, known as “Treska v Majonéze” (cod in mayonnaise), is a popular dish in Slovakia. It typically consists of flaked cod mixed with mayonnaise, pickles, onions, mustard and sometimes carrots. The salad is seasoned with salt, pepper, and a bit of vinegar or lemon juice. It is often served as a spread on bread or as part of a larger meal.
Historical Background: The exact origins of Cod salad are a little fuzzy, but most sources point to its emergence in Slovakia after World War II, somewhere around 1954. It proved to be a hit and Cod salad remains a beloved dish in Slovakia, symbolizing comfort and tradition to this day whether enjoyed in its classic form or with a modern twist.
Innovative Recipes: Modern adaptations of Cod salad might include different types of fish, such as salmon or tuna, or the addition of herbs like dill or chives for extra flavor. Some chefs experiment with using avocado or hummus as a base instead of mayonnaise for a healthier twist.
Healthier Alternatives: For a lighter version, you can substitute part of the mayonnaise with Greek yogurt or use a low-fat mayonnaise. Adding more vegetables can also increase the nutritional value of the salad.
Slovak Cod Salad (Treska v Majonéze)
Ingredients
- 2 lbs fresh or frozen Cod filets
- 14 ounces homemade mayonnaise or quality store bought
- 2 medium onions finely chopped
- 4 medium pickles finely chopped
- 2 medium carrots (optional) grated
- 1 cup white vinegar
- 2 tbsp mustard
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
Cook the Cod:
- If using frozen cod, thaw it first.
- Bring a pot of water to a gentle boil and cook the cod fillets for about 10-15 minutes, or until they are fully cooked and flaky.
- Drain the cod and let it cool. Once cooled, flake the cod into small pieces using a fork.
Prepare the Vegetables:
- While the cod is cooling, finely chop the onions and pickles. If using carrots, grate them finely.
Mix the Salad:
- In a large bowl, combine the flaked cod, chopped onions, pickles, mustard and grated carrots (if using).
- Add the mayonnaise to the bowl and mix well until all the ingredients are evenly coated.
- Add the white vinegar to the mixture. Start with 2 tablespoons and add more if you prefer a tangier taste.
- Season the salad with salt and pepper to taste.
Chill and Serve:
- Cover the bowl and let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a good stir and adjust the seasoning if necessary.
- Garnish with fresh parsley if desired.
Serving Suggestions:
- Serve the cod salad as a spread on fresh bread or rolls.
- It can also be enjoyed as a side dish with a main meal or as part of a buffet.