Pollock liver salad with tomatoes, olives and onions

Step-by-step cooking

1. Step 1:

   

   How to make pollock liver salad? Prepare the products. Drain the liquid or oil from the canned pollock liver. Wash and dry the vegetables. Greens too. Boil the eggs in advance and cool. Drain the olive brine, too.

2. Step 2:

   

   Blot pollock liver with a paper towel, removing excess oil.

3. Step 3:

   

   Cut each tomato into four pieces.

4. Step 4:

   

   Remove the seeds from the tomatoes in a separate plate, they will be useful for the sauce.

5. Step 5:

   

   Carefully peel the tomato slices with a knife.

6. Step 6:

   

   Then cut the tomatoes into a 1 cm cube.

7. Step 7:

   

   Peel the onion and cut into small cubes. Transfer to a plate.

8. Step 8:

   

   Sprinkle the chopped onion with lemon juice.

9. Step 9:

   

   Cut the olives into circles. Remove the bones, if any.

11. Step 10:

    

    Season tomatoes with salt and pepper, add finely chopped green onions and squeeze out garlic. Add olives and onions to the tomatoes. Mix it up.

12. Step 11:

    

    Now we are putting together a salad. You can collect it in portions if you like this kind of serving, and if you collect it in a salad bowl, then I recommend covering it with lettuce leaves for beauty. Put the tomato-olive-onion mixture on the bottom.

13. Step 12:

    

    Cut the cod liver into cubes.

14. Step 13:

    

    And lay on tomatoes

15. Step 14:

    

    Cut the eggs in half. Remove the yolk from the two eggs and set aside. Chop the rest finely.

16. Step 15:

    

    Lay the egg layer on top of the liver layer. Sprinkle chopped herbs on top.

17. Step 16:

    

    Preparing the dressing sauce. In the bowl where the tomato seeds are, add two boiled yolks. Add salt to the mixture, pour in olive oil, add a few drops of lemon juice and whisk in a blender. The sauce is not thicker than mayonnaise.

18. Step 17:

    

    Pour the resulting sauce on top of the salad, let it soak. You can mix it up like I did.

19. Step 18:

    

    And you can serve to the table!