Liver salad with pickles
8 servings
60 minutes
Liver salad with pickled cucumbers is a true reflection of Russian cuisine, where simple yet rich flavors create harmony on the plate. The rich and tender chicken liver, soaked in milk beforehand, becomes soft and juicy. Caramelized onions and carrots add sweet notes, while pickled cucumbers provide a light tanginess, creating a wonderful balance. The composition is completed with nutmeg and mayonnaise, tying the flavors together. This salad is not only nutritious but also versatile – suitable for both festive tables and everyday dinners. The finished dish can be garnished with cucumber slices to add freshness to the overall flavor picture.
1
Rinse the liver well under running water and soak it in milk for 20 minutes.
- Chicken liver: 700 g
- Milk: 1 glass
2
Fry the liver in sunflower oil in a heated pan for 15-20 minutes.
- Chicken liver: 700 g
3
Add salt to taste.
- Salt: to taste
4
Add pepper.
- Ground black pepper: to taste
5
Add nutmeg and simmer until cooked. Transfer to a bowl and cool.
- Nutmeg: 1 teaspoon
6
Slice the onion into half rings.
- Onion: 2 heads
7
Fry in the same pan until golden brown, caramelizing with sugar.
- Onion: 2 heads
- Sugar: 1 teaspoon
8
Add grated carrot to the onion. Fry until cooked.
- Carrot: 2 pieces
9
Cut the liver into small strips with a sharp knife.
- Chicken liver: 700 g
10
Cut the cucumber into strips.
- Pickled cucumbers: 8 pieces
11
Combine all ingredients in a deep bowl and mix, adding mayonnaise.
- Mayonnaise: to taste
12
The finished dish can be garnished with cucumber slices. Enjoy your meal!
