Tangy Tongue and Pickle Salad

Delicious tongue salad will decorate any holiday table. Salad with tongue and cucumbers is a tasty and moderately quick appetizer for any table. About two years ago, at my birthday party, my mother-in-law treated us to a wonderful Olivier, in which boiled sausage was replaced with boiled tongue. Since then, I have only made Olivier this way — no sausage or chicken. However, in addition to Olivier, there are many other interesting salads with this product. I am sharing the recipe for one of them with you.
cook time: 2h
Miles Denholm
Tangy Tongue and Pickle Salad

Nutrition Facts (per serving)

143
Calories
11g
Fat
2g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Ground black pepper to taste
Eggs 2 pc
Olives 10 pc
Salted cucumbers (average) 2 pc
Mayonnaise 3 tbsp
Dill to taste
Green pea (canned) 100 g
Pork tongue (boiled) 2 pc

Recipe instructions

Step 1

Step 1
Measure out ingredients. Boil the tongues until tender and cut into cubes.

Step 2

Step 2
Also cut the cucumbers into strips.

Step 3

Step 3
Finely chop the greens.

Step 4

Step 4
Dry the olives and cut into rings.

Step 5

Step 5
Boil the eggs, peel and cut into medium cubes.

Step 6

Step 6
Combine tongues, cucumbers, eggs, olives and dill in a salad bowl.

Step 7

Step 7
Season with mayonnaise and mix.

Step 8

Step 8
You can put the salad in a cooking ring — whole or portioned. Garnish with greens (I used salad mixture and cranberries).

Additional rubrics

Related recipes