Puff salad with pork liver. Pork liver salad: recipes with photos and useful tips How to make pork liver salad

15.12.2021Heading: Payment

The liver is a very healthy product that you should regularly include in your diet. That's just in pure form not everyone loves him. To please the tastes of both adults and the smallest family members, it's worth experimenting and making a beef liver snack salad.

This hearty snack is also economical. Ingredients: 2 onions, 270 g of liver, 2 medium carrots, 3 pickled cucumbers, 90 g of canned corn, salt, mayonnaise.

The by-product gets rid of the film, bile ducts and other inclusions. After that, it is washed, dried with paper napkins.
Thin plates of the liver are fried in well-heated oil. Further, thin half-rings of onions are sautéed in it, and then small strips of carrots.
For this time, the meat is set aside, cooled and chopped into small pieces.
Cucumbers are also cut into thin slices.
All prepared ingredients are mixed and sprinkled with corn without liquid.
It remains to salt the treat and season with the sauce.

To eliminate the obvious sweetish aftertaste of corn, you can use frozen, not canned food. It is pre-boiled in salted water.

With the addition of mushrooms

Along with vegetables, mushrooms can also be added to the dish. It is best to take fresh mushrooms (180 g). The rest of the ingredients: 320 g liver, onion, 3 pickled cucumbers, salt, pepper mix, mayonnaise.

The prepared liver is boiled in advance, cooled and cut into thin strips.
The onion is chopped into medium-sized half rings, fried in oil, first alone, and then with slices of mushrooms.
Cucumbers are also cut into strips.
All ingredients are salted, pepper, greased with mayonnaise and mixed.

Leave the snack cold for at least one hour before taking a sample.

Beef liver puff salad

This appetizer option works well for festive table, because it is not only appetizing, but also beautifully served. Ingredients: 3 boiled potatoes, 4 hard-boiled chicken eggs, 320 g of beef liver, large boiled carrots, half a bunch of green onions, salt, onion, mayonnaise.

Already cooked ingredients are crushed using a coarse grater (potatoes, carrots, eggs).
The liver without films is cut into thin cubes and fried well in hot oil, after which it is cooled and passed through a meat grinder at least 2 times.
The onion is sautéed in the fat remaining from the offal.
Layers are laid out in the following sequence: onions - potatoes - liver - eggs - carrots - chopped greens. They are salted to taste and smeared with mayonnaise.

This flaky salad benefits greatly when served in a clear salad bowl.

With bell pepper

Sweet pepper will add juiciness to the appetizer. Ingredients: 260 g offal, several large lettuce leaves, red bell pepper, purple lettuce, large tomato, salt, 2 large spoons of flour, olive oil, Provencal herbs.

Prepared pieces of liver are rolled in salted flour and fried until light crust. Sprinkle them immediately with your favorite spices.
In the remaining oil, thin slices of sweet pepper are cut.
Lettuce leaves will be the base of the snack. Liver, large tomato slices, cooled pepper, thin onion rings are laid on them.
The appetizer is poured with a mixture of olive oil with a pinch of Provencal herbs.

This salad recipe can be modified to your liking, for example, using eggplant instead of onions.

Liver salad with egg and garlic

In addition to the products listed in the name, hard cheese will become one of the main ones in such an appetizer. Ingredients: 120 g liver, 90 g cheese, 2 large boiled eggs, a couple of garlic cloves, salt, mayonnaise.

The liver is cooked in salted water until tender.
Offal and eggs are rubbed on a coarse grater. The cheese is rubbed with a fine one.
The appetizer is laid out in layers: eggs - liver - crushed garlic - cheese. They are salted to taste and coated with sauce.

It is allowed to replace mayonnaise with medium fat sour cream.

With pickled cucumbers

Cucumbers are best taken home-made without unnecessary spices. Ingredients: 360 g chicken liver, 4 pcs. carrots and the same amount of onions, 5 boiled eggs, 8-9 pickles, mayonnaise, salt.

The liver gets rid of all the excess (it is especially important to remove the film from it) Then it is cooked in boiling salted water for about 20 minutes. When the product cools down, it crumbles finely with a sharp knife.
The onion cubes are sautéed in butter.
The carrots are cooked until soft.
Whites and yolks of boiled eggs are rubbed separately.
Pickles rub on a grater. Boiled carrots are crushed in the same way.
All prepared ingredients are combined, salted and greased with mayonnaise.

If you decide to lay out the appetizer in layers, then the last should be a layer of egg yolks.

Warm salad with beef liver

Such an appetizer can be served even for lunch as a full-fledged hearty dish. Ingredients: 320 g liver, 180 g each of champignons and green beans, large tomato, purple onion, salt, dry garlic, a large spoonful of flour and lemon juice, a mixture of peppers.

The liver is washed, cut into pieces, filled with cold water and left for half an hour at room temperature. You can mix the soaking water with milk.
Beans are fried in well-heated oil, sprinkled with salt and dry garlic. Thin onion rings and slices of mushrooms are poured into the same frying pan. Together, the components are prepared for another 12-14 minutes.
Vegetables and champignons are transferred to a salad bowl, and in the remaining portion of oil, pieces of offal rolled in flour, salt and pepper are fried.
It remains to add slices of fresh tomato to the appetizer.

Before serving, the treat is sprinkled with lemon juice. You can sprinkle it with grated hard cheese.

Green pea recipe

Green peas are taken canned. A standard can is enough. The rest of the ingredients: 2 boiled eggs, 230 g of beef liver, a bunch of parsley, salt, mayonnaise, a mixture of peppers.

The offal without film is cut into pieces and cooked for 25 minutes. Then it is cut into cubes.
Pre-cooked chicken eggs are crushed in the same way.
Fresh parsley is washed, shaken off the water and finely chopped.
All prepared ingredients are combined, peas are poured onto them without liquid. It remains to salt and pepper the appetizer and season with mayonnaise.

You can serve salad to the table right away.

How much to cook beef liver for salad?

It will be useful for every housewife to know how much to cook beef liver for salad. Observing the exact cooking time will keep the product soft and tender.

First of all, you need to consider how large the pieces are boiled. If the liver has not been pre-sliced, the process will take 40-45 minutes. And small pieces of offal will be ready in 20-25 minutes.

Frozen liver must be defrosted before cooking, leaving at room temperature. To prevent the product from drying out, cover it with foil.

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

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

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

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

step by step recipe with photo

A delicious puff pastry salad with pork liver can be made portioned by using ordinary transparent glasses instead of plates or dishes. They will show the visual appeal of the salad, because the layers will replace each other as the containers are filled. Do not forget to spread some mayonnaise in the center of each layer so that your salads do not taste dryish. Traditionally, the dish is prepared from boiled pork or beef liver, but so that it does not taste bitter, it is pre-soaked in milk before boiling.

Ingredients

You will need for 3 servings:

300 g boiled pork liver
3 boiled chicken eggs
1 large boiled carrot
3-4 pickles
2 tbsp. l. mayonnaise
3 pinches of salt
3 stalks of green onions

Preparation

1. Boil the pork liver in advance for 30-40 minutes in salted water. If you want to get a soft boiled offal, then soak the liver in milk for 30 minutes before cooking. Boil carrots for 20 minutes, and chicken eggs for 15 minutes and cool everything in cold water in different containers: liver, carrots, chicken eggs. On a fine grater, grate pickled or pickled cucumbers and boiled carrots in different saucers. Let it sit for 5 minutes, and then squeeze out the chopped cucumber mass, removing the brine.

2. Then we peel the eggs from the shell, separate the whites from the yolks and rub the whites on a fine grater. Mix 1 tbsp with proteins. l. mayonnaise.

3. On a coarse grater, rub the boiled pork liver, add salt and add 1 tbsp. l. mayonnaise. Mix everything carefully.

4. Put 2-3 tbsp on the bottom of each glass. l. liver mass.

5. Put a layer of cucumber on top of it.

6. Then add a layer of grated carrots. Lightly grease this layer with mayonnaise for impregnation.

Recently, many people prefer to cook pork liver salad, since the dish turns out to be very satisfying and completely inexpensive. The boiled liver is usually cut into strips or cubes and mixed with other ingredients such as vegetables, mushrooms, eggs, and so on. Some salads are served warm and involve the use of stewed liver rather than boiled.

Puff salads also look beautiful; they are usually prepared for the holidays. Do not forget about decorating salads, because any everyday dish can be turned into a festive one by adding a few decorative elements. Below we bring to your attention the most delicious recipes pork liver salads that you can prepare for your loved ones. Also, don't be afraid to experiment and come up with your own masterpieces.

Ingredients:

pork liver - 400 g
potatoes - 3 pcs.
onion - 1 pc.
cucumbers - 2 pcs.
eggs - 3 pcs.
basil - 1 leaf
mayonnaise - 3 tbsp. spoons
mustard - 1 tsp

Boil the liver for half an hour after boiling, cut into strips. Finely chop the onion and fill it with boiling water so that there is no excess bitterness. Three grated eggs, cucumbers and boiled potatoes, cut into cubes. It is very convenient to use a vegetable cutter for this, then all the pieces will be the same size. Mix everything and season with mayonnaise mixed with mustard. Decorate a hearty salad with a basil leaf.

Liver and vegetable salad

Ingredients:

pork liver - 500 g
onion - 1 pc.
Korean carrots - 100 g
pickled cucumber - 2 pcs.
light mayonnaise - 2-3 tbsp. spoons
vinegar - 1 tbsp. a spoon
sugar - 5 g

Cut the boiled liver into thin strips, chop the cucumbers and pickle the onions. To do this, cut it into thin half rings, sprinkle with sugar and pour vinegar and boiling water over it. Then we mix all the ingredients, add Korean carrots and light mayonnaise.

Puff salad with liver

Ingredients:

pork liver - 200 g
carrots - 1 pc.
green onions - 50 g
olives - 5 pcs.
eggs - 3 pcs.
hard cheese - 100 g
parsley - 15 g
mayonnaise - 100 g

Three boiled carrots and cheese on a grater, eggs too, but separating the whites from the yolks. We pass the cooled boiled liver through a meat grinder or also three on a grater, like other products. Shred the green onions and lay out the salad in layers, on each we make a mayonnaise mesh. Yolks come first, then cheese and carrots. Next, lay out the liver, green onions and proteins. Decorate the salad with olives and parsley sprigs. You can use both whole olives and rings.

Ingredients:

beans - 200 g
carrots - 1 pc.
pork liver - 200 g
onions - 1 pc.
butter - 20 g
mayonnaise - 3 tbsp. spoons
ground red pepper and salt - a pinch

Boil the beans until soft and add a little butter. Cut the boiled liver into pieces, boil, and then fry until a beautiful golden color. Then cut it into small cubes. We grate the carrots, chop the onion and saute the vegetables, adding pepper and salt. Then mix everything and season with mayonnaise.

Soroca salad with liver

Ingredients:

radish - 300 g
pork liver - 300 g
flour - 2 tbsp. spoons
spices - a pinch
sour cream - 100 g
vegetable oil - 2 tbsp. spoons
green onions - 10 g

We wash the radish and cut it into thin slices. We clean the liver, cut into portions, sprinkle with spices, bread in flour and fry in oil. When it cools down, grind it in a meat grinder, mix with radish and season with sour cream. Sprinkle with chopped green onions.

Mushroom and liver salad

Ingredients:

oyster mushrooms or mushrooms - 100 g
pork liver - 200 g
red wine - 1 tbsp. a spoon
mustard beans - 5 g
cognac - 1 tbsp. a spoon
olive oil - 3 tbsp. spoons
arugula - 100g
pepper and salt to taste

Cut the mushrooms into plates and sprinkle with pepper and salt and fry in oil. After a couple of minutes add wine and mustard. Separately fry the pieces of pork liver, salt and add cognac at the end, then cut into large cubes. Put arugula leaves on a dish, top with mushrooms with liver, poured with olive oil.

Ingredients:

dried mushrooms - 200 g
pork liver - 500 g
celery root - 1 pc.
onion - 1 pc.
eggs - 3 pcs.
carrots - 1 pc.
dill - 1 bunch
vegetable oil - 2 tbsp. spoons
mayonnaise - 5 tbsp. spoons
salt - ? h. spoons

Boil the liver until tender in salted water, boil the soaked mushrooms. Fry onions and carrots. The onion should be cut in half rings, and the carrots should be grated. Grind celery and boiled eggs. We combine everything, add chopped dill and mix with mayonnaise. Decorate with carrot flowers.

Peking cabbage and liver salad

Ingredients:

pork liver - 250 g
Chinese cabbage - 300 g
gherkins - 200 g
eggs - 2 pcs.
red onion - 1 pc.
mayonnaise - 100 g

Cut boiled eggs, gherkins, onions and liver into small cubes, mix everything with mayonnaise. Place the salad on top of the Chinese cabbage leaves.

Liver salad with vegetables and omelet

Ingredients:

eggs - 3 pcs.
milk - 4 tbsp. spoons
starch - 1 tbsp. a spoon
canned peas - 3 tbsp. spoons
pork liver - 500 g
onion - 1 pc.
carrots - 1 pc.
garlic - 3-4 cloves
walnuts - 50 g
mayonnaise - 3-4 tbsp. spoons

Defrost the frozen liver slightly, cut into very thin long strips like noodles and sauté over high heat. Saute half rings of onions and grated carrots in butter. Mix everything together and add the peas. Meanwhile, fry an omelet. To do this, beat eggs, milk and starch. Then we roll up the pancakes and cut them into strips. Add mayonnaise to the salad and sprinkle with crushed walnuts.

Ingredients:

bell pepper different colors - 2 pcs.
pork liver - 500 g
hard cheese - 200 g
greens - 100 g
salad onion - 1 pc.
butter - 50-70 g
mayonnaise - 100 g

Fry the pork liver in butter until tender. Then we cut into strips, in the same way we cut the bell pepper. Chop the onion and cheese, chop the herbs and mix everything with mayonnaise. Can be laid out in a pyramid or in layers.

Pork liver and heart salad

Ingredients:

green salad - 100 g
pork heart -? PC.
pork liver - 300 g
cream - 100 ml
garlic - 3 cloves
cucumbers - 2 pcs.
paprika -? h. spoons
ginger root - 5 g
pepper and salt to taste

Boil the heart and liver, cool and cut into strips. Mix with chopped lettuce and cucumbers. Pour with a hot sauce made from cream, chopped garlic, ground paprika and grated ginger root. Add a little salt and pepper to the salad to taste.

Liver salad with apple

Ingredients:

pork liver - 200 g
apple-pear - 2 pcs.
onion - 1 pc.
olives - 200 g
butter - 30 g
green salad - 100 g
seasoning for pate -? h. spoons
dry white wine - 30 ml
vinegar - 30 ml
vegetable oil - 40 ml

Cut the well-peeled liver into thin slices, fry with chopped onion in butter. Then season the liver with the pâté seasoning. Cut the apples into thin slices and simmer them in the pan where the liver was fried. Place lettuce leaves on a flat salad bowl, top with liver and onions, apples and chopped olives. Then pour over the sauce made from wine, vinegar and vegetable oil.

Ingredients:

pork liver - 300 g
heavy cream - 250 ml
honey - 2 tbsp. spoons
green salad - 50 g
garlic - 3 cloves
soy sauce - 1 tbsp a spoon
balsamic sauce - 1 tbsp. a spoon
butter and vegetable oil - 1 tbsp. a spoon

We cut the liver into pieces of about 2 by 2 centimeters, fry in butter and vegetable oil, after a couple of minutes add honey, cream, soy sauce and garlic chopped in a garlic bowl. Put lettuce leaves on the dish, put the liver on top and pour balsamic sauce.

Pasta and liver salad

Ingredients:

penne pasta - 100 g
pork liver - 500 g
tomatoes - 2 pcs.
cilantro - 30 g
salad mix - 300 g
chilli - ? PC.
orange juice - 50 ml
soy sauce - 2 tbsp spoons
almond flakes - 2 tbsp spoons
paprika -? h. spoons
salt and pepper - a pinch
olive oil - 2 tbsp. spoons

Sprinkle the liver with salt, pepper and paprika. Fry in oil, cut into large pieces. Boil the pasta until almost cooked, pour with olive oil and mix with the liver. Add chopped tomatoes, cucumbers, lettuce, chopped cilantro and chili peppers. Pour the salad with orange juice, olive oil and soy sauce, sprinkle with almond flakes.

Meat salad "Men's Joy"

Ingredients:

pork liver - 200 g
lean beef - 200 g
smoked ham or ham - 100 g
eggs - 5 pcs.
green onions - 1 bunch
dill and basil - 30 g
mayonnaise - 100 g
salt - ? h. spoons

Cut the boiled meat, liver and smoked ham into cubes. Add chopped herbs and eggs, add salt and season with mayonnaise.

Ingredient:

rice - 1 glass
pork liver - 300 g
pickled mushrooms - 150 g
eggs - 3 pcs.
mayonnaise - 3 tbsp. spoons
sour milk - 2 tbsp. spoons
leeks - 30 g
greens - 20 g

Mix boiled rice with fried liver, chopped eggs and mushrooms. Making a dressing: mix mayonnaise with sour milk, chopped herbs and leeks.

Winter salad with liver and spinach

Ingredients:

ham - 100 g
pork liver - 150 g
spinach - 200 g
apple cider vinegar - 30 ml
vegetable oil - 30 ml
red onion - 1 pc.
parsley or cilantro - 20 g

Cut spinach into strips and fill it with vegetable oil and vinegar. Meanwhile, cut the ham and liver into thin strips, fry them separately. Add chopped onion to the winter salad and place on top of the spinach. Put parsley or cilantro leaves on top as decoration.

Gourmet salad with liver, nuts and beets

Ingredients:

pork liver - 500 g
cashew nuts - 150 g
beets - 2-3 pcs.
vegetable oil - 3 tbsp. spoons
garlic - 3-4 cloves
lemon juice - 2 tbsp. spoons
salt - a pinch

Boil the beets and cut them into small cubes. Boil the liver first, and then fry it over high heat for about 1 minute. In a salad bowl, mix the liver, beets and crushed cashew nuts. We make a dressing: grind chopped garlic with salt, add vegetable or olive oil and lemon juice.

Caloric content: Not specified
Cooking time: Not specified

Recently, the liver is increasingly becoming the "hero" of the now popular warm salads, replacing the main course. But do not forget that it is also a good ingredient for a regular salad and goes well with the simplest products that are almost always in the refrigerator - eggs, carrots, onions, potatoes.

Boiled liver tastes dry, so in this version it looks best with mayonnaise, in which different ingredients are tightly mixed and exchange tastes and smells. In addition, in a layered salad, you can lay the liver in a lower or intermediate layer and it will not become chapped, so the salad can be prepared in advance, and not right before serving.
Today, together with you, we will prepare a salad of pork liver with carrots and onions.

Ingredients:
- liver (pork, beef) - 300 g,
- onions - 2 pcs.,
- carrots - 1 pc.,
- eggs - 2 pcs.,
- mayonnaise,
- salt.

Step by step recipe with photo:

All the ingredients of the salad are thermally processed, so before assembling it, you need to boil and fry individual products.

Liver preparation
Defrost the frozen liver, remove the films and streaks, divide into several large pieces and soak in milk.
There should be enough milk to completely cover the pieces.
Soaking in milk softens the structure of the liver and removes the bitterness that is often present in cooked liver dishes.
During cooking, do not salt the liver so that it remains soft.
Cook the liver for 20-30 minutes, depending on the size of the pieces. We check the readiness by piercing a piece. If bloody fluid leaks from the puncture, the liver is not yet ready.
Rub the cooled pieces on a grater.

Preparing vegetables
Fry the carrots and onions for the liver salad in sunflower oil. To do this, peel the onion and cut it into thin rings or half rings, peel the carrots and rub on a coarse grater.
We put them in place in a pan with heated vegetable oil and fry over low heat until softened. Salt.

Egg preparation

Cook eggs hard-boiled, fill with cold water. Separate the whites from the yolks.

Salad preparation

When all the ingredients are ready, you can collect the salad. The order of the layers does not really matter, but the liver should not be placed on top so that it does not dry out.
It is better to make more thin layers than to put each product in one layer.

The liver can be mixed in a separate bowl with mayonnaise and salt, then put into a salad.

Put a layer of vegetables on the liver, having previously squeezed out excess fat from them.

Then lay out a layer of egg white.

Duplicate the layers a few more times, smearing each with mayonnaise, and sprinkle the entire surface of the salad with grated yolk. To prevent the yolk from sticking together, it is best to rub it directly over the salad, and then brush the excess off the edge of the plate with a napkin.

Top of the salad can be decorated with herbs, boiled carrots, canned vegetables, olives, mushrooms.

Let's remind. what did we cook last time