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Pollock Liver Salad with Mayonnaise

A simple recipe with a surprisingly great flavor. Cod liver gets a little old in salads, but pollock liver hasn't worn out its welcome yet — and the taste is one of a kind! Quick, easy, and tasty, as always.

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Pollock liver salad with mayonnaise
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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 19 % 8 g
Fats 74 % 31 g
Carbohydrates 7 % 3 g
265 kcal
GI: 100 / 0 / 0
  • Peel the eggs and grate them finely. Finely grate the cheese as well. Peel and chop the onion, pour the vinegar over it, and let it sit for 15 minutes. Drain the oil from the canned liver and mash the liver with a fork. Drain the vinegar off the onion. Combine all the ingredients with the 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

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