Cold Cod Salad

Name: Cold Cod Salad (Treskový salát/Treska šalát)
Cuisine: Slovakian
Ingredients: 280 ml/9 fl oz/1¼ cups white vinegar; 30 ml/2 tbsp black peppercorns; 5 large bay leaves; 800 g-1 kg/1¾-2¼ lb cod fillets; 2 large carrots, peeled but left whole; 2 onions, peeled and finely chopped; 50-80 g/2-3 oz/¼-⅓ cup mayonnaise; salt; 5 ml/1 tsp ground black pepper; fresh white rolls or rohlíky/rožky, to serve; fresh white rolls or rohlíky/rožky, to serve; fresh white rolls or rohlíky/rožky, to serve

Treskový salát/Treska šalát

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a classic Slovak recipe for cod cooked in a flavoured broth and then mixed with grated carrot, vinegar and mayonnaise. It makes an excellent refrigerator snack for the peckish, and a delicious quick bite for your lunch break. Fish recipes are not extensive in either country, but this salad is one of the most popular cod recipes.

Ingredients

280 ml/9 fl oz/1¼ cups white vinegar
30

Europe
Czech Republic
Slovakia
Lunch
Snack
Fish course
Gluten-free
Pescatarian
Eastern Europe

Method

Pour 3 litres/5¼ pints/12 cups cold water into a large pan. Add 250ml/8fl oz/1 cup white vinegar, the whole peppercorns and the bay leaves. Bring to the boil, and cook over medium heat for 5 minutes.
Add the cod fillets and cook for 13-15 minutes, or until just cooked and the fish flakes easily. Lift out the fish onto a plate and leave to cool.
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