Liver salads are the best recipes. How to properly and deliciously prepare salads from the liver.

Liver salads are the best recipes. How to properly and deliciously prepare salads from the liver.

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

Salad from the liver - general principles and methods of preparation

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

Liver salads - food preparation

Beef liver must first be cleaned of veins, films, and all large vessels. Pork is much softer, so you do not need to remove the film from it, but only remove the veins.

Before cooking, wash the liver and put in a bowl of cold water for 15 minutes so that it is a little soaked. Beef liver is preferably soaked in milk, in order to slightly remove its specific bitterness.

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

Each piece of cod liver is predried on paper napkins to remove excess fat.

Liver Salads - Best Recipes

Recipe 1: Northern Cod Liver Salad

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


Hard cheese - 70 g;

cod liver - 1 can;

white vinegar (wine) - 1 cha. lodges .;

onions - 1 pc .;

eggs - 2 pcs .;

mayonnaise - 2 table. lodges .;

ground black pepper.

Method of preparation Mash eggs with a fork or chop on a small grater along with hard cheese. It is desirable that the cheese had a minimum fat content (about 30%). Cut the onion into small cubes, add white wine vinegar and marinate for 15 minutes.

With canned food, carefully drain the oil, mash the cod liver with a fork, to make 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 beautifully set off with a little sharp eggplant and bell pepper, and the tomatoes add spicy sourness.


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.

Method of preparation

Cut chicken liver into rather large pieces and soak for 20 minutes in milk. Eggplant and onion cut into half rings, garlic petals, small tomatoes into quarters, and pepper - into strips. In vegetable oil, first quickly fry the liver, put it on a plate, pass through all the vegetables except tomatoes, add liver, salt, pepper, mix well, stew for another 5 minutes, add chopped greens and tomatoes. Insist a little under the lid.

Recipe 3: Beef “Soyuz” liver salad

Layered salad will be most welcome for any family 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 pcs .;

any vegetable oil - 100 ml;

onions - 2 pcs .;

pickled (salted) cucumber - 1 pc .;

ground red pepper;


lettuce leaves;


mayonnaise - 200 g

Method of preparation

Boil the liver in a little salted water, cut into strips. Finely chop the onion and grate the carrot. Massage separately carrots and onions in oil, salt and pepper. Beets and cucumber peeled, cut into strips. Lay all the ingredients on the dish in layers: liver, pasted onions, pickled cucumber, roasted carrots, beets. All layers must be necessarily smeared with mayonnaise. When serving, beautifully decorate with parsley and lettuce leaves.

Recipe 4: Salad from pork liver “Impromptu”

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


Asparagus beans - 250 g;

pork liver - 250 g;

salted (pickled) cucumber - 2 pcs .;

boiled egg - 2 pcs .;

red sweet pepper - 1/2 pcs .;

pineapple canned with ringlets - 1/2 ban .;

sour cream 20% - 3 table. lodges .;

mayonnaise 67% - 3 table. lodges .;

Dijon mustard - 1 tea. lodges .;

pepper, salt.

Method of preparation

Boil separately in salted water, liver and asparagus beans until cooked. Cut julio salted cucumbers, sweet peppers, eggs, pineapple (not strongly squeezed from the syrup to be juicy) and liver. In a 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 serve.

Liver salads - tips from experienced chefs

If you use a double boiler, then the cooking time of the liver will increase slightly. Chicken liver in it must be kept for about 30 minutes, and beef - an hour or more.

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