Canned pollock liver salad

Step-by-step cooking

1. Step 1:

   

   How to make a salad with pollock liver? Prepare the necessary ingredients. Eggs for salad need large selected. If your eggs are small, of the second category, take 4 pieces. A cucumber needs a large, juicy one, if cucumbers are small, then take two.

2. Step 2:

   

   Remove the pollock liver from the jar, drain the excess liquid.

3. Step 3:

   

   Mash the liver with a fork. The degree of grinding of canned food is determined by yourself.It can be crushed into very small pieces, almost to the state of pate, or simply divide the liver into larger pieces.

4. Step 4:

   

   Wash the cucumber, dry it and cut into small cubes. If the skin of a cucumber is not hard, not sluggish, not bitter, then it is not necessary to cut it off.

5. Step 5:

   

   Boil hard boiled eggs, cool and peel. Cut the eggs into small cubes.

7. Step 6:

   

   Wash the celery stalks, dry them and cut them into small cubes.

8. Step 7:

   

   Rinse the parsley and dill, shake off the water and chop finely. Instead of parsley and dill, you can take other herbs to taste, for example, green onion stalks, cilantro, spinach.

9. Step 8:

   

   As a salad dressing, you can use ordinary sour cream or tartar sauce. If you want to use tartare, you can take a store-bought one or cook it yourself. For the sauce you will need: 2 tbsp. l. sour cream mixed with one finely chopped pickled cucumber, chopped dill, salt and pepper.

10. Step 9:

    

    In a salad bowl, combine eggs, celery, cucumber, herbs and pollock liver.

11. Step 10:

    

    Season the salad with salt and pepper to taste, season with sauce or sour cream and mix. If you do not use sour cream, but salty sauce, you need to additionally salt and pepper the salad carefully so as not to spoil the salad with spices. Serve the salad to the table. Bon appetit!