Pollock liver salad with mayonnaise
Composition / ingredients
3
Servings:
Cooking method
Peel and finely grate the eggs.
Also finely grate the cheese.
Peel and chop the onion. Pour in the vinegar and leave for 15 minutes.
Drain the fat from the canned food, mash the liver with a fork. Drain the vinegar from the onion.
Mix the ingredients with mayonnaise and black pepper.
Caloric content of the products possible in the composition of the dish
- 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
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Pollock liver - 474 kcal/100g
