Liver salad in strips. Beef liver salad - proven recipes. How to properly prepare beef liver salad. Boiled beef liver salad

Liver salad is a universal dish that can be used as a side dish or served on its own.

At an affordable price, liver is a delicacy product, and due to the large amount of useful substances it contains - magnesium, calcium, phosphorus, zinc, sodium - it also belongs to the category of dietary products. Therefore, if you are a fan of healthy eating, liver is an indispensable product in your diet!

Modern cooking offers a large selection of salads with liver as the leading ingredient. The choice of additional ingredients depends on what kind of salad you plan to prepare - warm or cold, as well as on what kind of liver you use for preparation. The most common options for preparing salads are beef and chicken liver. Original recipes can be selected with pork and duck liver, as well as a fish version of salads - with cod liver.

Liver salads are incredibly easy to prepare, do not require much effort from you, and the resulting tasty and satisfying dish will exceed all expectations.

What would a holiday or feast be without salads? But now everyone has become pretty tired of the familiar Olivier and herring under a fur coat. I want something unusual and tasty. It is in such situations that knowledge of preparing liver salads will help you. They turn out very tender and satisfying.

We offer you several recipes for delicious salads with liver - to choose from.

How to prepare liver salad?

Sometimes you want to diversify your dinner with some tasty salad that doesn’t require much preparation. A simple liver salad is very suitable for this. It is very light for an evening meal, but at the same time filling.

Ingredients:

beef liver – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
pickled cucumbers – 250 g;
mayonnaise;
vegetable oil;
greenery;
salt.

Preparation

Thaw the liver slightly and cut into thin strips. Pour some vegetable oil into a hot frying pan and place the slices in the frying pan. Fry the liver over medium heat, stirring constantly, until it changes color. Once the liver is ready, turn off the heat, pour in some water and cover with a lid. Cut the onion into half rings and grate the carrots on a coarse grater. Lightly fry the vegetables in vegetable oil. Cut the pickled cucumbers into strips. Place all ingredients in a bowl and season with mayonnaise. Mix well and place in a heap on a flat dish. Make a mayonnaise grid and decorate with herbs.

“Bogatyr” salad with liver

Ingredients:

beef liver – 250 g;
grilled chicken breast – 500 g;
onion – 1 pc.;
carrots – 1 pc.;
pickled cucumbers – 3 pcs.;
garlic – 3 cloves;
olive oil;
lemon juice;
salt;
sugar.

Preparation

Boil the liver in slightly salted water and cut into strips. Cut the onion into half rings and fry a little in vegetable oil. Add the onion to the carrots, cut into thin strips. Season with salt and pepper. Sprinkle with lemon juice and add sugar to taste. Squeeze the garlic through a press, add to the carrots and mix everything well. Remove the skin from the chicken breast and cut the meat into strips. Mix all ingredients in a bowl, add salt to taste and season with olive oil.

“Obzhorka” salad with liver - recipe

Ingredients:

chicken liver – 400 g;
potatoes – 3 pcs.;
eggs – 4 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
cheese – 100 g;
mayonnaise;
salt.

Preparation

Boil carrots, potatoes and eggs. Rinse the liver well and boil in slightly salted water. To prevent the liver from becoming hard, leave it for a while in the pan of water where it was boiled. Next, lay out the salad in layers. The first layer is potatoes on a coarse grater and grease with mayonnaise. Then the eggs are also on a coarse grater and mayonnaise. Place the third layer of liver, finely chopped and greased with mayonnaise. Next comes finely grated cheese and mayonnaise. Place grated carrots in the last layers, and on top of it, fried until golden brown. Let the salad soak for 2-3 hours and you can serve.

“Hunter” salad with liver

Ingredients:

Preparation

Rinse the liver and remove the film. Cut into cubes and fry in butter until tender. Cut the mushrooms and celery into pieces, and chop the onion into strips. In the same oil where the liver was fried, fry the vegetables and mushrooms until fully cooked. Add chopped herbs, pepper and salt. Place the mushroom and liver in one container, pour over balsamic vinegar. Place lettuce leaves on a flat dish and carefully place lettuce on top. If desired, you can sprinkle with sesame seeds.

Beef liver salad - general principles of preparation

Those who want to improve their health and increase hemoglobin simply need to include beef liver in their diet. But eating the product in its pure form is a little boring, so you can prepare a lot of tasty and healthy dishes from it, for example, beef liver salad. There are several types of beef liver salads: hot, cold, puff pastry, or the most ordinary ones, where all the ingredients are simply mixed.

Fried and stewed vegetables (carrots and onions), bell peppers, mushrooms, green peas, pickled cucumbers, cheese, eggs and herbs go well with liver. You can experiment a little and try to combine in one dish completely incompatible products at first glance (for example, liver with grapes, oranges or apples). Beef liver salads may also contain other by-products, such as chicken liver. For dressing, mayonnaise, sour cream, a mixture of vegetable oil with mustard, lemon juice or garlic and table vinegar are most often used.

Beef liver salad - preparing food and dishes

You should start preparing beef liver salad by preparing the main ingredient. To do this, the liver should be thoroughly washed, the films removed from it and boiled. You can also stew the liver with onions or steam the offal. Cooking time for beef liver in a double boiler is about 1 hour. If you first cut the liver into small pieces, it will cook much faster. The cooled liver is cut into small cubes, sticks or strips. Vegetables are washed thoroughly, if necessary, boiled or fried in vegetable oil, then chopped.

The dish is usually served on serving plates, which can be decorated with lettuce leaves and other herbs. You will also need a deep salad bowl or bowl, a saucepan, a frying pan and a small bowl for preparing the sauce. Kitchen equipment that will also come in handy is a grater, cutting board, colander and garlic press.

Beef liver salad recipes:

Recipe 1: Beef liver salad

This tender, tasty and satisfying dish is suitable not only for any holiday, but for an ordinary lunch. Beef liver salad uses the most accessible ingredients that do not require complex preliminary preparation.

Required ingredients:

300 g beef liver;
2 onions;
Half a cup of regular rice;
2 chicken eggs;
Salt, black pepper - to taste;
Vegetable oil - 30-45 ml;
A bunch of dill;
Mayonnaise.

Cooking method:

Boil the eggs hard, add water and cool. Then we clean and grate on a coarse grater. Cook the liver in salted water until tender, cool, and grate on a medium grater. Cook the rice in salted water until tender, drain in a colander and cool. Wash and chop the dill. Peel the onion and cut into thin half rings. Fry the onion in a frying pan heated with oil until golden brown. Now let's start forming layers of beef liver salad: 1st layer - liver, 2nd layer - fried onions, mayonnaise, 3rd layer - rice and a little mayonnaise, 4th layer - finely chopped dill, 5th layer - eggs coated with mayonnaise. You can decorate the finished dish with herbs or tomato slices. It is advisable for the salad to stand in the refrigerator for several hours and soak.

Recipe 2: Beef liver and celery salad

This meat dish turns out to be very satisfying, tasty and aromatic. The salad is prepared quickly enough and is suitable for any event (holidays, arrival of guests or relatives, family dinner, etc.).

Required ingredients:

400 g beef liver;
200 g dried mushrooms;
Chicken eggs - 3 pcs.;
1 carrot;
1 onion;
1 stalk of celery;
Mayonnaise;
Salt;
Dill;
Vegetable oil - 2 tbsp. l.

Cooking method:

Rinse the liver in water, cut into small pieces and cook until tender in salted water. Soak the mushrooms in water and cook until tender. Cut the onion into thin half rings (if desired, you can pour boiling water over it to remove the bitter taste). Wash the carrots, peel them, grate them and fry them in a frying pan with vegetable oil. Boil the eggs hard, cool, peel and finely chop. Wash the celery, peel and cut into small pieces. Place the liver, mushrooms, eggs, celery, carrots and onions in a bowl, season with mayonnaise and carefully mix all the ingredients. Add salt to taste and decorate the dish with dill sprigs.

Recipe 3: Beef liver salad with grapes

A very tasty holiday dish that will pleasantly surprise all guests. Grapes, liver and vegetables harmonize perfectly with each other, resulting in a very interesting aromatic snack.

Required ingredients:

Beef liver - 320 g;
2 onions;
1 medium carrot;
Dark grapes (seedless variety) - 120 g;
A bunch of green lettuce;
2 tbsp. l. butter and vegetable oil;
Ground red and black pepper - to taste;
Salt - to taste.

Cooking method:

Wash the liver, cut into small pieces and simmer over low heat until tender, adding water periodically. Salt and pepper the cooled liver. Peel the onions and carrots, cut into thin strips and fry in a frying pan with butter until golden brown, then add the liver to the vegetables and simmer all together for about five minutes. Wash the grapes thoroughly, cut each grape in half. Wash the lettuce leaves thoroughly and dry them. Place the liver with carrots and onions in a salad bowl, add grapes and season with vegetable oil. Mix all components thoroughly. Decorate the finished dish with lettuce leaves.

Recipe 4: Beef liver salad “French style”

The main ingredients of the salad are mushrooms and liver, which is why the dish turns out so satisfying and nutritious. Beef liver salad can be either a festive or an ordinary everyday dish.

Required ingredients:

250 g beef liver;
Champignons - 200 g;
1 head of onion (preferably red);
Green salad - 240 g;
Olive oil - 75 ml;
Vinegar - 40 ml;
50 g butter;
Salt and black pepper - to taste.

Cooking method:

Wash the lettuce leaves thoroughly and dry. We wash the liver and remove the films. Wash the champignons and cut into small slices. Peel the onion and cut it into half rings. Pour 30 ml of olive oil into a preheated frying pan and add butter. Fry the mushrooms until tender, stirring occasionally. Transfer the mushrooms to a bowl, and fry the liver and onions in the remaining oil. Add some salt and pepper to the pan. Whisk the remaining oil with vinegar, pepper and salt. Mix the liver, onions and mushrooms, season with the prepared sauce and place the appetizer on lettuce leaves.

Recipe 5: Beef liver salad with pickled cucumbers

The dish turns out to be spicy, aromatic and very tasty. You can safely offer this appetizer to guests or prepare a beef liver salad for a regular lunch.

Required ingredients:

Beef liver - 400 g;
3 small carrots;
Pickled cucumbers - 5 pcs.;
3 onions;
Mayonnaise;
Pepper;
Salt;
Dill;
Vegetable oil.

Cooking method:

We thoroughly wash the liver, remove the film, cook until tender, cool and cut into small cubes. Wash the carrots, peel them, grate them and simmer in vegetable oil until tender. Peel the onion, cut into half rings and fry in vegetable oil until golden brown. Cut the cucumbers into small cubes and squeeze lightly. Wash and chop the dill. Place all the ingredients in a deep salad bowl, add a little salt and pepper, season with mayonnaise and mix all the ingredients thoroughly. Beef liver salad with pickled cucumbers is ready.

Recipe 6: Warm salad with beef liver “Usadba”

Required ingredients:

60 ml soy sauce;
20 g pine nuts;
200 g beef liver;
freshly ground pepper mixture;
100 g champignons;
10 ml balsamic vinegar;
2 tomatoes;
50 ml olive oil;
30 g arugula.

Cooking method:

Rinse the liver under the tap, cut off the films and remove the ducts. Dry with a disposable towel and cut into oblong strips.

Peel, wash and dry the champignons. Chop the mushrooms into slices.

Pour oil into a frying pan, put it on the fire and heat it up. Add the liver and fry, stirring constantly, until lightly browned. Add the champignons to the liver and fry for another three minutes. Now pour in the soy sauce, stir and simmer for two minutes.

Wash and dry the arugula. Place it in a deep bowl. Add washed and sliced tomatoes to it. Place the fried liver and mushrooms here along with the juice formed during frying.

Drizzle the salad with balsamic vinegar, season with a mixture of peppers and toss. Serve the salad warm, sprinkled with pine nuts.

Recipe 7: Salad with beef liver and apples

Required ingredients:

400 g beef liver;
ground black pepper;
apple;
salt;
Bell pepper;
80 g sour cream;
3 pickled cucumbers;
50 g mayonnaise;
green onions.

Cooking method:

Rinse the liver under running water, place in a deep plate and soak in milk for half an hour to get rid of the bitter taste. Then drain the milk, scald the liver with boiling water and remove the film. Cut the liver into large pieces and boil until soft. Drain the water. Cool the liver and cut into small pieces.

Finely chop the washed green onions. Peel the apple, remove the core, and cut the pulp into cubes.

Remove the bell pepper from the stalk, remove the seeds and cut into small pieces.

Finely chop the pickled cucumbers. Place all the crushed products in a deep bowl and mix them with mayonnaise and sour cream, adding salt and seasoning with black pepper.

Recipe 8: Potato salad with beef liver

Required ingredients:

half a kilogram of beef liver;
mayonnaise packaging;
400 g potatoes;
40 g dill;
200 g pickled cucumbers;
50 g green onions.

Cooking method:

We wash and clean the liver from films. Cut out the ducts and boil in lightly salted water for half an hour, adding a peeled onion, a couple of branches of herbs, and a few peppercorns to the pan. Then drain the broth. Cool the liver and grate on a coarse grater.

Boil the potatoes in their skins, cool, remove the skins and chop them in the same way as the liver. Grate the pickled cucumbers using a fine-hole grater.

Line a deep plate with cling film and place the salad in layers:

- half boiled potatoes. Coat with mayonnaise;

- grated beef liver;

- pickled cucumbers. Crush with herbs and grease with mayonnaise.

Lay out the layers in this order again. Turn the salad onto a flat plate. Remove the plate and remove the film. Generously coat the top with mayonnaise and sprinkle with chopped dill. Decorate with chopped walnuts.

Recipe 9: Salad with beef liver and beets

Required ingredients:

four beets;
garlic;
beef liver - 300 g;
mayonnaise;
one and a half glasses of round rice;
lemon juice;
vegetable oil;
salt;
a bunch of parsley.

Cooking method:

Wash the beets thoroughly. Wrap each vegetable in foil and bake in the oven until soft. Then cool, peel and chop into small cubes.

Rinse the liver under running water, pour boiling water over it and remove the film. Remove the ducts and cut the liver into small pieces. Place the offal in heated vegetable oil and fry for two minutes until lightly browned. Cover with a lid, turn down the heat and simmer for another five minutes.

Boil the washed rice until tender, drain in a colander and rinse. Finely chop the parsley. Place all prepared products in a deep bowl. Season with salt, add lemon juice, add finely chopped garlic and stir.

Beef liver salad - secrets and useful tips from the best chefs

The main secret of preparing beef liver salad lies, of course, in properly prepared offal. If you first place the liver in a dish with milk and leave it to soak for a short time, the product will become more tender and will not lose this quality during further heat treatment. If you season the salad with sweet and sour sauce, the meat will turn out especially piquant and aromatic.

First, let's find out which liver can be used to make liver salad. Yes, from almost any one. They make beef liver salad, chicken liver salad, cod liver salad, pork liver salad, pollock liver salad. If you want to increase your hemoglobin, beef liver salad is for you. If you stock up on vitamin A, polyunsaturated fatty acids and other beneficial substances, cod liver salad is for you. Among other things, this is an undeniable delicacy! Prepare cod liver salad with egg, cod liver salad with potatoes, puff cod liver salad, cod liver salad with tomatoes, cod liver salad with rice, cod liver salad with cucumber or some other cod liver salad , there are numerous recipes for this salad, and you will understand why gourmets love liver salad so much. It is also important to serve salads beautifully; for this, look at how our chefs prepare salad with cod liver (recipe with photo). Salad with cod liver with a photo will help you prepare the salad quickly and correctly.

Another popular liver salad recipe is chicken liver salad. Chicken liver salad is a recipe that is also very profitable for economic reasons. There are many options for how to prepare this liver salad: warm salad with chicken liver, chicken liver salad with mushrooms, salad with liver and carrots, salad with liver and beans. Here is one option for how to prepare chicken liver salad. This is a layered liver salad. Fry the liver in vegetable oil, cool, and cut into strips. Lettuce leaves are placed at the bottom of the dish, then boiled eggs, liver and cucumbers are layered, the layers are coated with mayonnaise. Decorate with greens or grapes on top. As you can see, the recipe for liver salad is not particularly difficult. Liver salad recipes often use beef liver. Although, in principle, any liver salad recipe can use both beef and pork liver. For example, the same recipe for beef liver salad with carrots can also be prepared from pork liver. You'll have to tinker a little if you want to make a warm salad with liver, but it's worth it. This liver salad is a recipe that differs in that it is cooked in a frying pan; the liver is stewed with wine and vegetables. You can also prepare warm liver salad with carrots, salad with liver and mushrooms, and glutton salad with liver. You already know how to do this, and if you have any questions, we recommend that you look at liver salad recipes with photos or liver salad recipe with photos.

Liver salad is very simple to prepare; you do not need to have any special culinary skills to prepare it. As a rule, liver salads are laid out in layers or have a assembled appearance. As for the ingredients, it should be noted that almost all vegetables, both boiled and raw, go very well with liver. And the liver itself can be chicken, pork or beef, or maybe you want seafood delicacies, then feel free to take pollock liver.

The liver is a storehouse of useful microelements and vitamins. Copper, iron, potassium, phosphorus, magnesium - all this is contained in the liver. It is often used by athletes to maintain B vitamins in the body.

However, some housewives, despite all these positive properties of the liver, try to avoid contact with this product. It's all about the inability to properly prepare the liver. This is such a unique product that even salt can spoil it; it is salt that makes the liver rubbery. But in order to remove the bitterness of the liver, it is enough to marinate it in regular milk for 2-3 hours.

How to prepare liver salad - 15 varieties

As you know, liver is a storehouse of useful vitamins and microelements, it has a high protein content, and finally it is simply a tasty product. Salads with liver are also very tasty and filling.

Ingredients:

Carrots - 1 pc.
Onion - 1 pc.
Beef liver - 400 g
Garlic

Preparation:

First of all, of course, we need to boil the liver. It is enough to keep it for no more than an hour in boiled salt water. Next, peel and chop the garlic. Soak the garlic in hot oil in a frying pan for a couple of minutes, then add the liver there. Cut the onion into thin rings. Grate the carrots on a coarse grater. Now mix all the ingredients and season the salad with mayonnaise.

Bon appetit.

The salad has a delicate taste, is filling and light. In a word, suitable for any feast.

Ingredients:

Chicken liver - 500 g
Onions - 2 pcs.
Carrots - 3 pcs.
Gherkins - 6 pcs.

Preparation:

Fry the liver in a frying pan with a little oil. Fry the onion feathers in the same oil. Then add grated carrots, sugar and a little water to the onion. Cover the carrots and onions with a lid and set aside for 5 minutes. Now add a little salt and a teaspoon of pepper to the liver. Now mix everything with the liver. Cut the cucumbers into cubes and add to the liver and carrots. Mix everything and mix with mayonnaise.

For some reason, by-products are not valued as much as meat, although the same liver contains many more useful microelements and vitamins than a regular piece of pork. If you don’t know what you can cook from liver, try this recipe for liver salad, it’s very tasty and satisfying.

Ingredients:

Carrots - 1 pc.
Eggs - 2 pcs.
Hard cheese - 100 g
Garlic - 3 cloves
Beef liver - 300 g

Preparation:

We rinse the liver well in running water, then send it to boil in salted broth. As soon as the liver has cooled completely, rub it on a fine grater. Boil the eggs hard, you also need to boil the carrots. Then grate the eggs on a fine grater and the carrots on a coarse grater. Mix half the liver with mayonnaise and place it as the first layer. Now we mix the garlic with mayonnaise - we get a sauce with which we will lubricate each subsequent layer.

The layers will go in the following sequence:

Carrot
Liver

Decorate the salad as desired.

Traditionally, appetizer salads are served cold, but there are salad options that are served both hot and cold.

Ingredients:

Beef liver - 350 g
Carrots - 1 pc.
Onion - 1 pc.
Eggs - 2 pcs.
Walnut - 100 g
Garlic

Preparation:

We cut the liver into cubes, pepper, salt, then put it in a frying pan, first steam it, then fry it. Now you need to beat an egg with 20 ml of mayonnaise and bake 2 thin pancakes. Now you need to cut the pancake into thin noodles. Fry the carrots with a spoon of vegetable oil. Mix all the ingredients and season with mayonnaise.

Salad with mushrooms and liver is very juicy, tasty and filling. This dish can also be served on a holiday table. Preparing a salad is easy, especially since the necessary ingredients can be found in any store.

Ingredients:

Onions - 1 pc.
Salad - lettuce
Greenery
Celery - 1 pc.
Beef liver - 300 g
Balsamic vinegar - 40 ml
Butter - 50 g
Mushrooms - 200 g
Pumpkin seeds - 80 g

Preparation:

First of all, we clean the liver from films, then rinse it, cut it into cubes and fry in butter until tender. Cut the mushrooms into small pieces. You can take mushrooms. Both fresh and pickled. Cut the celery stalk into thin half rings. Chop the onion into small cubes. Mix all ingredients and season with balsamic vinegar, salt and pepper. Place the salad on the greens and sprinkle with toasted pumpkin seeds.

Bon appetit.

Great salad with minimal ingredients.

Ingredients:

Pork liver - 1 kg
Onion - 4 pcs.
Eggs - 5 pcs
Mushrooms - 300 g
Potatoes - 5 pcs.
Pickled cucumbers - 3 pcs.
Green onions - 3 bunches

Preparation:

Fry the liver in a small amount of oil on both sides. Then add finely chopped onion to the liver, cover the pan with a lid and leave the liver to simmer for about 15-20 minutes. After that, add salt and pepper and send it to the salad bowl along with the resulting juice. Boil the eggs hard and, after cooling completely, cut into large cubes. Chop the mushrooms and fry with butter along with the onions. Cut the cucumbers into cubes. Cut the onion into small pieces. Boil the potatoes and cut into small pieces. Finely chop the greens and add.

A universal salad for all occasions. Light, tasty and satisfying, and if you try and decorate it, it will also be beautiful. In a word, a simply irreplaceable salad.

Ingredients:

Liver - 300 g
Beans - 1 can
Carrots - 1 pc.
Onion - 1 pc.

Preparation:

Peel the carrots and onions. Cut the onion into small cubes and fry in vegetable oil. Grate the carrots on a coarse grater and fry them too. Boil the liver and grate on a coarse grater. Mix all ingredients and season with mayonnaise.

Bon appetit.

Nourishing, tasty and simple - that’s what this salad is all about.

Ingredients:

Liver - 480 g
Carrots - 4 pcs.
Eggs - 4 pcs.
Cheese - 100g
Garlic - 3 cloves

Preparation:

Boil the liver, it is best to add salt after cooking.

It is best to salt the liver after cooking. The liver becomes very hard from salt.

Boil the carrots, peel and grate on a coarse grater. Boil the eggs hard and grate them. Three livers on a coarse grater and divide into two even parts. Season one of the parts with mayonnaise and garlic. This mixture will be the bottom layer of our salad. Next, lay out the carrots and coat with mayonnaise. Then eggs and mayonnaise. Repeat the layer with carrots and liver. The top layer of the salad is finely grated cheese.

The presence of broccoli in this salad not only makes it tasty and original, but also very healthy. All the ingredients of this salad contribute a significant amount of microelements and vitamins.

Ingredients:

Beef liver - 0.5 kg
Broccoli - 300 g
Tomatoes - cherry - 280 g
Nuts (cashew) - 100 g
Vegetable or linseed oil - 100 ml
Balsamic vinegar - 100 ml
Mustard - 100 g

Preparation:

Cut the liver into large slices and fry in a frying pan with a small amount of oil added on both sides. Place broccoli in boiling water for 3 minutes, then immediately place in cold water. After this heat treatment, we send the inflorescences back to the frying pan and leave to fry for a couple of minutes. Cut the cherry tomatoes in half and add them to the broccoli. Mix all the ingredients. Season with vinegar and oil, sprinkle with nuts.

Cod liver salad has found many fans. Its simplicity and unique taste leave few people indifferent.

Ingredients:

Potatoes - 4 pcs.
Carrots - 1 pc.
Eggs - 2 pcs.
Cod liver - 1 jar
Onion - 1 pc.
Pickled cucumber - 1 pc.

Preparation:

Grind the onion in a blender. Boil carrots, potatoes and eggs and grate on a coarse grater. Layer the salad in layers:

Potato
Cod liver
Potato
Pepper
Mayonnaise
Grated cucumber
Carrot
Mayonnaise
Eggs.

Bon appetit

This appetizer will certainly please every taster; don’t be surprised when every guest asks for the salad recipe.

Ingredients:

Calf liver - 300 g
Pickled cucumber - 2 pcs.
Champignons - 200 g
Eggs - 3 pcs.

Preparation:

Rinse the liver well and remove any film. Boil in broth for 20-25 minutes. Then take it out and let the liver cool. Meanwhile, cut the champignons into medium pieces and fry in a frying pan until golden brown. Boil the eggs hard and cut into pieces. Cut the cucumbers into cubes. The foam has already cooled down by that time; it needs to be cut into cubes. Mix all ingredients and season with mayonnaise. You can decorate with black olives or black olives.

Today, in order to surprise guests, you need not only to decorate the dish beautifully, but also to combine the ingredients in it correctly. Just such a “correct” and very tasty snack has just caught your eye.

Ingredients:

3 eggs
400 g liver
1 onion
1 can of corn

Preparation:

To prevent the onion from spoiling the taste of the salad, marinate it in a mixture of vinegar (this can be apple or rice vinegar), sugar and salt for 30 minutes.

Fry the liver in a small amount of oil. Let's prepare egg pancakes. Mix eggs and salt. Fry 3 pancakes. Finely chop the greens and mix with onions. Roll up the pancakes and cut into strips. Cut the liver into strips. Mix all ingredients and season with mayonnaise.

This dish did not receive such a name by chance; it contains very healthy and non-traditional ingredients, which together give a unique taste.

Ingredients:

Leek - 100g
Carrots - 2 pcs.
Daikon - 500 g
Liver - 1 kg
Pickled cucumber - 2 pcs.

Preparation:

Boil the liver, cool and cut into strips.

Grate the daikon on a coarse grater, pepper and salt, leave for 10 minutes. Afterwards, rinse the radish and drain in a colander.

To make the radish release its bitterness, sprinkle it with moth and leave for 10 minutes, then rinse.

Cut the cucumber into small pieces. Cut the leek into small strips. Mix all ingredients and season with butter or sour cream.

Cod liver is rich in beneficial microelements and vitamins; moreover, despite its fatty taste, this product is low in calories. Prepare this salad and you will find out that cod liver in combination with certain foods is also very tasty.

Ingredients:

1 can cod liver
1 can of canned peas
2 eggs
3 potatoes
1 onion
Greenery

Preparation:

Boil the potatoes in their skins, peel and cut into cubes. Cut the onion into small pieces and pour boiling water over it. Cod liver cut into pieces. Boil eggs hard-boiled, cube mode. Mix all ingredients. Finely chop the greens. The salad can be dressed with mayonnaise, oil or your usual sauce.

It happens that you want something tasty, but simple, something unusual and interesting, and this recipe embodies all these qualities.