1. Main Page
  2. Festive table
  3. Liver and pollock caviar salad

Pollock Liver and Caviar Salad

A tasty, simple, quick salad from everyday ingredients. This pollock liver and caviar salad turns out remarkably delicious and a little out of the ordinary. You can use a combination jar of pollock liver and roe, or buy them separately. It's just right for a weeknight family dinner or a holiday table.

Olya-yayaAuthor avatar
Recipe author
Liver and pollock caviar salad
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 46 % 13 g
Carbohydrates 25 % 7 g
169 kcal
GI: 100 / 0 / 0
    1. Wash the potatoes under running water, then put them in a pot of the right size and cover with water. Set over medium heat and bring to a boil. Once it boils, lower the heat to moderate and cook the potatoes for about 20 minutes, until tender. To check, pierce a potato with a fork — if it's soft, it's done. Drain, halve the potatoes, and let them cool to room temperature. 2. While the potatoes cook, boil the eggs too (wash them well first). Put them in a pot, cover with water, and set over medium heat. Once the water boils, cook the eggs for 10 minutes. Run the pot under cold water for a couple of minutes, then take the eggs out and let them cool. 3. Once the potatoes are cool, cut them into small cubes and put them in a large salad bowl. Peel the cooled eggs and cut them into cubes the same size as the potatoes — uniform cubes make for a prettier, more elegant salad. Add the eggs to the potatoes. Cut the lightly pickled cucumbers into the same cubes and add them in. 4. Peel the onion, dice it, and pour boiling water over it; drain, squeeze out the excess, and add it to the bowl. This takes away the bitterness while keeping the flavor. 5. Add the chopped pollock liver and roe to the bowl. Ideally, use a combination jar of both and simply cube it, but separate works fine too — either way it's delicious. Add the cubes to the bowl. 6. Dress the salad with mayonnaise, mix gently, and taste. Add salt if needed and sprinkle with ground black pepper. Mix once more, divide among plates, and top with chopped fresh herbs. The salad is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pollock liver - 474  kcal/100g
  • Pollock caviar breakdown - 131  kcal/100g

Similar recipes

Related and additional categories: