Liver salads are the best recipes. How toand make delicious liver salads.

Ср, 24 авг 2016 Автор: Автор: Юлия

The liver of animals contains a large amount of vitamins,
minerals and other beneficial substances. However, dishes from it are valued not
not only for its usefulness, but also for its delicate taste and bright aroma.
The number of salads with the use of the liver affects its
variety. It goes well with rice, vegetables, honey,
berries and nuts.

Liver salads – general principles and methods of preparation

For salads used boiled, fried or canned
liver. It can be beef, chicken, pork, goose liver or
the same cod liver, burbot.

Liver Salads – Food Preparation

Beef liver must first be stripped of veins, films and all
large vessels. Pork is much softer, so with her film
You do not need to shoot, but only remove the streaks.

Before cooking, wash the liver and put it in a bowl of cold water.
about 15 minutes so she can get a little wet. Beef liver
it is preferable to soak it in milk, in order to
remove its specific bitterness.

Chicken liver is boiled for about 15 minutes, and beef and pork –
30-40 minutes. Already finished product is cut, as required by
recipe, and added to the salad.

Each piece of cod liver is pre-dried on
paper napkins to remove excess fat.

Liver Salads – The Best Recipes

Recipe 1: Salad from cod liver “Northern”

This one of the most famous salads includes: canned
cod liver, green onions and eggs. It turns out incredibly bold,
although tasty. The dressing is the oil in which was


Hard cheese – 70 g; cod liver – 1 can; white vinegar (wine)
– 1 cha. a bed.; onions – 1 piece; eggs – 2 pieces; mayonnaise – 2 a table.
lie.; black ground pepper.

Cooking method

Mash eggs with a fork or chop on a small grater together with
hard cheese It is desirable that the cheese had a minimum fat content.
(about 30%). Onion cut into small cubes, pour white
vinegar and marinate for 15 minutes.

With canned food, carefully drain the oil, mash cod liver with a fork,
to get a homogeneous paste.

Now you need to mix all the ingredients, fill with mayonnaise and
mix well. Pepper, if necessary, then add.

Recipe 2: Salad with chicken liver “Hot”

The taste of warm chicken liver is perfectly set off by a little sharp
eggplants and bell peppers, and tomatoes are added spicy


Onions – 1 pc .; chicken liver – 0.5 kg; tomatoes – 300 g; sweet pepper
– 1 pc .; garlic – 3 cloves; eggplant – 1 pc .; parsley,
cilantro; vegetable oil.

Cooking method

Cut chicken liver into rather large pieces and for 20 minutes
soak in milk. Eggplant and onion cut into half rings,
garlic petals, small tomatoes into quarters, and pepper –
stripes. In vegetable oil, first quickly fry the liver,
lay it on a plate, pass through all the vegetables except tomatoes,
add liver, salt, pepper, mix well, stew
5 more minutes, add chopped greens and tomatoes. Little
insist under the hood.

Recipe 3: Salad from beef “Union”

Layered salad will be most welcome to any family
a celebration, because beets and beef liver are long-standing friends,
creating a unique composition of taste.


Carrots – 2 pcs .; beef liver – 0.5 kg; boiled beets – 2
pieces; any vegetable oil – 100 ml; onions – 2 pieces; pickled
(salted) cucumber – 1 pc .; ground red pepper; salt; leaves
lettuce; parsley; mayonnaise – 200 g.

Cooking method

Boil the liver in a little salted water, cut into strips.
Finely chop the onion and grate the carrot. Pass separately
carrot and onion in oil, salt and pepper. Beet and cucumber
peel, cut into strips. Put all the ingredients on the dish
in layers: liver, pasted onion, pickled cucumber,
roasted carrots, beets. All layers are required without fail.
grease with mayonnaise. When serving beautifully decorated with greens
parsley and lettuce.

Recipe 4: Impromptu Pork Liver Salad

The guests are really surprised by the combination of pineapples and salted
cucumbers with liver. Oddly enough, it turns out really tasty
and juicy. This salad really liven up any feast of their


Asparagus beans – 250 g; pork liver – 250 g; salty
(pickled) cucumber – 2 pcs .; boiled egg – 2 pcs; sweet pepper
red – 1/2; tinned pineapple – 1/2
ban.; sour cream 20% – 3 table. lie.; mayonnaise 67% – 3 table.
лож.;дижонская горчица – 1 cha. lie., pepper, salt.

Cooking method

Boil separately in salted water, liver and asparagus
beans until ready. Chop jar of pickled cucumbers, sweet
pepper, eggs, pineapple (not strongly squeezed from the syrup to be
juicy) and liver. In the salad bowl, mix the chopped products,
green beans and season with sour cream, mustard and mayonnaise.
Salt, if you want, then pepper. Mix everything well and
to file.

Salads from the liver – tips from experienced chefs

If you use a double boiler, then the cooking time of the liver
increase slightly. Chicken livers need to keep about 30
minutes, and beef – an hour or more.

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