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"Tenderness" Pike Liver Salad

A tender salad with pike liver — a fresh take on familiar ingredients! You won't find pike liver at the store, but if you happen to come by this delicacy, be sure to make this wonderful salad. Honestly, for years I threw the liver away whenever I cleaned a pike, and only later discovered that it isn't just good for you — it has a delicate, soft, pleasant flavor.

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Salad with pike liver Tenderness
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 8 g
Fats 55 % 17 g
Carbohydrates 19 % 6 g
209 kcal
GI: 67 / 0 / 33
  • Start by prepping the ingredients: 1. Rinse and clean the pike liver, then soak it in ice water for at least 2.5 hours. 2. While the liver soaks, wash and boil the vegetables (carrots and potatoes) along with the eggs. 3. Cool the boiled vegetables on the counter and the eggs in cold water. 4. Peel the cooled vegetables and eggs. 5. For the batter, beat one egg with salt, pepper, and nutmeg (or any fish seasoning). 6. Dip the pike liver in the egg, dredge it in flour, and fry in hot vegetable oil until cooked through (a few minutes per side). 7. Let the cooked liver cool. Once everything is ready, assemble the salad: 1. Choose a dish suited to a layered salad. 2. Cut the pike liver into small cubes, spread it over the bottom, and coat with mayonnaise. 3. Grate the potatoes on the large holes of a box grater, add as the next layer, and coat with mayonnaise. 4. Grate the pickled cucumber on the large holes, squeeze out the juice, and add as the third layer. 5. Add a fourth layer of coarsely grated carrot, season with salt, and coat with mayonnaise. 6. Separate the egg white from the yolk, grate the white on the large holes, and add it as the final layer. 7. Arrange the pomegranate seeds into a heart on top of the white and fill it in with the finely grated yolk. Let the salad rest for at least an hour before serving so the flavors can meld. Enjoy!

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

  • Картофель зрелый - 80  kcal/100g
  • Картофель печеный - 70  kcal/100g
  • Картофельное пюре - 380  kcal/100g
  • Картофель отварной - 82  kcal/100g
  • Картофель в мундире - 74  kcal/100g
  • Картофель жареный - 192  kcal/100g
  • Яйцо куриное - 157  kcal/100g
  • Яичный белок - 45  kcal/100g
  • Яичный порошок - 542  kcal/100g
  • Яичный желток - 352  kcal/100g
  • Яйцо страуса - 118  kcal/100g
  • Гранат - 52  kcal/100g
  • Морковь - 33  kcal/100g
  • Сушеная морковь - 275  kcal/100g
  • Морковь отварная - 25  kcal/100g
  • Перец черный молотый - 255  kcal/100g
  • Мука из цельной твердой пшеницы витаминизированная - 333  kcal/100g
  • Мука из цельной твердой пшеницы универсальная - 364  kcal/100g
  • Мука крупчатка - 348  kcal/100g
  • Мука - 325  kcal/100g
  • Майонез салатный 50 % - ной жирности - 502  kcal/100g
  • Майонез легкий - 260  kcal/100g
  • Майонез Провансаль - 624  kcal/100g
  • Майонез «провансаль» - 627  kcal/100g
  • Майонез столовый - 627  kcal/100g
  • Масло растительное - 873  kcal/100g
  • Соль - 0  kcal/100g
  • Маринованные огурцы - 16  kcal/100g
  • Мускатный орех - 556  kcal/100g
  • Печень щуки - 131  kcal/100g

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