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Canned pollock liver salad

Canned pollock liver salad

Light, with interesting ingredients and a pleasant flavor. Salads made with canned pollock liver taste wonderful. They're easy to make and easy on the wallet. They work well for both everyday meals and special occasions.

Maria

Recipe author

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Composition / ingredients

Servings:

Pollock liver

250

Eggs

Celery stalks

Cucumbers

Sour cream (or tartar sauce)

Parsley (a bunch)

Dill (a bunch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 75 % 21 g

Carbohydrates 4 % 1 g

218 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a salad with pollock liver? Gather the ingredients. You'll want large, top-grade eggs for the salad. If your eggs are small, use 4. The cucumber should be large and juicy; if your cucumbers are small, use two.
Step 2:

Take the pollock liver out of the can and drain off the excess liquid.
Step 3:

Mash the liver with a fork. How finely you mash it is up to you—you can break it down into very small pieces, almost to a pâté, or just separate the liver into larger chunks.
Step 4:

Wash the cucumber, pat it dry, and cut it into small cubes. If the skin isn't tough, limp, or bitter, you don't have to peel it.
Step 5:

Hard-boil the eggs, cool them, and peel them. Cut the eggs into small cubes.
Step 6:

Wash the celery stalks, pat them dry, and cut them into small cubes.
Step 7:

Rinse the parsley and dill, shake off the water, and chop them finely. Instead of parsley and dill, you can use other herbs you like—green onion, cilantro, or spinach, for example.
Step 8:

For the dressing, you can use plain sour cream or tartar sauce. If you want tartar sauce, use a store-bought one or make your own. For the sauce, you'll need: 2 tablespoons of sour cream mixed with one finely chopped pickle, chopped dill, salt, and pepper.
Step 9:

In a salad bowl, combine the eggs, celery, cucumber, herbs, and pollock liver.
Step 10:

Season the salad with salt and pepper to taste, dress it with the sauce or sour cream, and mix. If you use a salty sauce instead of sour cream, add any extra salt and pepper carefully so as not to overdo the seasoning. Serve the salad. Enjoy your meal!

You can replace the pollock liver with cod liver.
Instead of sour cream or tartar sauce, you can dress the salad with mayonnaise. It also pairs well with the other ingredients in this salad.
It's very important to pick the right liver: it shouldn't be bitter or fall apart in your hands—it should be firm. So before adding the liver to the salad, be sure to taste it.