Chicken Liver and Pickled Cucumber Salad

This Chicken Liver and Pickled Cucumber Salad is delicious, hearty, and original. Chicken liver can be used either boiled or fried and pairs well with eggs, potatoes, carrots, and onions. A classic combination is chicken liver with pickled or salted cucumbers. The cucumbers help balance the strong taste of the liver, making the salad lighter and tastier. Sometimes, instead of cucumbers, canned peas are added, or both ingredients are used together. This salad is very filling because, along with the liver, eggs are included, making it a perfect substitute for a full lunch.

Cooking time: 40 minutes.

Servings: 5.

Calories: 147 kcal per 100 grams

Ingredients

• chicken liver - 400 g;
• eggs - 4 pcs;
• carrots - 1 pc;
• pickled cucumbers - 2-3 pcs;
• hard cheese - 100 g;
• mayonnaise - 2-3 tbsp;
• salt - to taste;
• vegetable oil - 1 tbsp.

Cooking

1. Prepare the necessary ingredients. Boil the chicken liver in salted water and let it cool. Boil the eggs until hard.

2. Slice the carrot into thin rounds (you can also grate it, but it won’t stand out as much in the salad). Fry the carrot in a pan with a little vegetable oil until soft.

3. Dice the boiled chicken liver.

4. Dice the eggs (don't chop them too finely to avoid turning the salad into a mushy mix).

5. Dice the pickled cucumbers.

6. Mix the chicken liver, eggs, cucumbers, and fried carrots.

7. Add mayonnaise and mix well.

8. Serve the salad in portions. Place a serving ring on a plate, add the salad inside. Grate the hard cheese finely and sprinkle it on top of the salad. Remove the serving ring, garnish with greens, and serve.

9. The Chicken Liver and Pickled Cucumber Salad is ready. Enjoy your meal!

Cooking video