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Salad with Chicken Liver and Pickled Cucumbers
Instructions
I get the ingredients ready. Beforehand I boil the chicken liver in lightly salted water and let it cool. The eggs I hard-boil.
I cut the carrot into thin slices – you can grate it on a coarse grater, but then it won't come through as well in the salad. I sauté it in a frying pan with a small amount of vegetable oil until soft.
I cut the boiled chicken liver into pieces with a knife.
I dice the eggs – not too finely, so the salad doesn't turn into mush.
I dice the pickled cucumbers.
I combine the chicken liver, eggs, cucumbers and sautéed carrot.
I add the mayonnaise and mix.
I recommend serving the salad in individual portions. On a small plate I set a serving ring and spoon in the salad. I grate hard cheese on a fine grater and lay it on top. Then I lift off the serving ring, garnish the salad with herbs and serve.
The salad with chicken liver and pickled cucumbers is ready.Enjoy your meal!
Tips
- 1
Boil the liver in lightly salted water – 15–20 minutes after it comes to the boil. Overcook it and it turns «rubbery»; undercook it and it stays reddish inside.
- 2
Cut the carrot into slices, don't grate it – that way it keeps its flavour and texture instead of «dissolving» into the salad.
- 3
Squeeze the cucumbers before adding them – otherwise the salad will be watery. Press them lightly in your fist to release the excess liquid.
- 4
Serve in individual portions using a serving ring – it looks striking, just like in a restaurant. The same approach works for other meat salads.
Video
FAQ
How do you boil chicken liver properly? +
Rinse the liver under cold water and remove any gall sacs (greenish spots) – they make it bitter. Put it in a saucepan, cover with cold water 3–4 cm above the level of the liver, add 1 tsp salt, 1 bay leaf and 3–4 black peppercorns. Bring to the boil, skim off the foam and simmer over low heat for 15–20 minutes. Check for doneness by cutting into the largest piece – inside it should be an even brown, with no red streaks. Overcooked, it turns «rubbery», so keep an eye on the time.
What can replace chicken liver? +
Alternatives: beef liver (firmer, boil for 40–50 minutes), turkey liver (closer in texture), pork liver (fattier, with a more pronounced taste). For a lighter version – pan-fried chicken breast (it will be a different salad). For a more «refined» version – beef tongue (pricier, but more tender). Chicken liver is the most tender and the quickest to cook. If in doubt, start with it. Rabbit liver works too, but it is harder to find.
How long does the salad keep? +
In the fridge in a closed container – 1–2 days. I wouldn't keep it longer: the cucumbers release juice and the liver loses its freshness. On the second day the flavour is brighter, but the salad becomes wetter. Serve it on the day it's made for the most enjoyment. At room temperature – 2 hours at most (mayonnaise + liver spoil quickly). It can't be frozen – the texture breaks down completely. For convenience you can prepare all the ingredients chopped in advance and stir in the mayonnaise just before serving.
What do you serve it with? +
It's versatile. As a dish on its own – with dark bread. For a festive table – in a serving ring, garnished with herbs. With boiled potatoes or mashed potato. As a «salad plate» with a slice of bread – a «lazy lunch». With beer or a light white wine. It's fine for children – if the liver is fresh and well cooked, but without mayonnaise, replacing it with sour cream. For a celebration – serve it in tartlets (mini-portions) with herbs on top.
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