Ingredients
Method
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.
Nutrition
Notes
Also check out this recipe for easy homemade mayonnaise (regular or spicy)