Pechenkin Salad with Chicken Liver

Very tasty, very simple, very filling — perfect for dinner! Pechenkin salad with chicken liver works for any occasion. Layered, it looks great on a holiday table; toss everything together instead and you've got a terrific everyday salad for a quick bite.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken liver

300

Onion

Eggs

Carrots

Pickles

Vegetable oil

Mayonnaise

120

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 48 % 10 g

Carbohydrates 14 % 3 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with chicken liver? Get everything ready first. Thaw the chicken liver ahead of time at room temperature. Peel and rinse the onion and carrots. Boil the eggs for 7–8 minutes, then drain off the hot water and cool them in cold water.
Step 2:

Cut the chicken liver into pieces and fry it in a little vegetable oil for 7–10 minutes, until done. How do you know it's ready? Break open the biggest piece — there should be no pink inside; the liver should be an even gray throughout. Let the fried liver cool.
Step 3:

Finely chop the onion and grate the carrots on the coarse side. Fry the chopped vegetables for 3–4 minutes over low heat in a little vegetable oil, then let them cool as well.
Step 4:

Assemble the salad in layers, using a plating ring or a deep salad bowl. Chop the fried liver and spread it as the first layer. Coat this layer, and every layer after it, with mayonnaise.
Step 5:

Finely chop the pickles and spread them over the liver.
Step 6:

Add the fried onion and carrots as the next layer.
Step 7:

Peel the boiled eggs and separate the whites from the yolks. Grate the whites and lay them on as the next layer, pressing them down gently to compact them.
Step 8:

Grate the yolks over the top as the final layer. Lift off the ring and garnish the salad however you like.
Step 9:

The finished salad is wonderfully tasty and filling. Enjoy!

You can either fry or boil the liver for this salad. Fried liver gives it a richer flavor, while boiled liver makes it more delicate.
To keep your eyes from stinging while you slice onions, rinse the onion and the knife with cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon before slicing.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. Check out our recipes for making it from scratch. You can also use sour cream or plain yogurt as the dressing instead, either on their own or mixed with mayonnaise in whatever ratio you like, which will lighten up the dish.