Tasty and Easy Pollock Liver Salad

Light, with interesting ingredients and pleasant taste. Salads made from canned pollock liver taste incomparable. They are easy to prepare and wonʼt break the bank. Well suited for everyday life and holidays.
cook time: 25 min
Isla Thatcher
Tasty and Easy Pollock Liver Salad

Nutrition Facts (per serving)

218
Calories
21g
Fat
1g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 3 pc
Sour cream (or tartar sauce) 2 tbsp
Parsley (bunch) 10 g
Dill (bunch) 10 g
cucumbers 1 pc
Celery stalk 2 pc
Pollock liver 250 g

Recipe instructions

Step 1

Step 1
How to make salad with pollock liver? Prepare the necessary ingredients. Eggs for salad need large, selected ones. If your eggs are small, second category, take 4 pieces. You need a large, juicy cucumber; if the cucumbers are small, then take two.

Step 2

Step 2
Remove the pollock liver from the jar and drain off excess liquid.

Step 3

Step 3
Mash the liver with a fork. Determine the degree of crushing of the canned food yourself. It can be crushed into very small pieces, almost to the state of a pate, or simply divide the liver into larger pieces.

Step 4

Step 4
Wash the cucumber, dry it and cut it into small cubes. If the skin of the cucumber is not hard, not flabby, or bitter, then it is not necessary to cut it off.

Step 5

Step 5
Boil the eggs hard, cool and peel. Cut the eggs into small cubes.

Step 6

Step 6
Wash the celery stalks, dry and cut into small cubes.

Step 7

Step 7
Rinse the parsley and dill, shake off the water and chop finely. Instead of parsley and dill, you can take other greens to taste, for example, green onion stalks, cilantro, spinach.

Step 8

Step 8
You can use regular sour cream or tartar sauce as a salad dressing. If you want to use tartare, you can use store-bought tartare or make your own. For the sauce you will need: 2 tbsp. l. mix sour cream with one finely chopped pickled cucumber, chopped dill, salt and pepper.

Step 9

Step 9
In a salad bowl, combine eggs, celery, cucumber, herbs and pollock liver.

Step 10

Step 10
Season the salad with salt and pepper to taste, season with sauce or sour cream and mix. If you do not use sour cream, but a salty sauce, add additional salt and pepper to the salad carefully so as not to spoil the salad with spices. Serve the salad to the table. Bon appetit!

Additional rubrics

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