Pollock Liver Salad with Tomatoes, Olives, and Onion

Cooking method

1. Step 1:

   

   How do you make pollock liver salad? Prep the ingredients. Drain the liquid or oil from the canned pollock liver. Wash and dry the vegetables and herbs. Hard-boil the eggs ahead of time and cool them. Drain the brine from the olives, too.

2. Step 2:

   

   Blot the pollock liver with a paper towel to remove the excess oil.

3. Step 3:

   

   Cut each tomato into four pieces.

4. Step 4:

   

   Scoop the seeds out into a separate bowl — we'll use them for the sauce.

5. Step 5:

   

   Carefully peel the skin off the tomato pieces with a knife.

6. Step 6:

   

   Then cut the tomatoes into 1 cm (about ½ inch) cubes.

7. Step 7:

   

   Peel the onion and dice it small. Put it in a bowl.

8. Step 8:

   

   Sprinkle the diced onion with lemon juice.

9. Step 9:

   

   Slice the olives into rounds. Pit them first if needed.

10. Step 10:

    

    Season the tomatoes with salt and pepper, add the finely chopped green onion, and press in the garlic. Add the olives and onion to the tomatoes and stir.

11. Step 11:

    

    Now assemble the salad. You can build it in individual portions if you like, or in a salad bowl — in which case I'd line it with lettuce leaves to make it pretty. Spread the tomato-olive-onion mixture on the bottom.

12. Step 12:

    

    Cut the liver into cubes.

13. Step 13:

    

    And layer it over the tomatoes.

14. Step 14:

    

    Halve the eggs. Take the yolks from two of them and set those aside. Finely chop the rest.

15. Step 15:

    

    Layer the egg over the liver. Sprinkle chopped herbs on top.

16. Step 16:

    

    Make the dressing. To the bowl with the tomato seeds, add the two reserved boiled yolks. Salt the mixture, pour in olive oil, add a few drops of lemon juice, and blend. The sauce should be no thicker than mayonnaise.

17. Step 17:

    

    Pour the dressing over the salad and let it soak in. You can toss it, the way I did.

18. Step 18:

    

    And it's ready to serve!