Liver and pollock caviar salad

4 servings
1 hour 10 min


1. Put my potatoes under running water, then put them in a suitably sized pan, fill them with water so that the potatoes are completely covered with it. Put on a medium heat and bring the liquid to a boil. When the water boils, reduce the heating to moderate and cook the potatoes for 20 minutes (until cooked). The readiness is easy to check by piercing the potatoes with a fork - if soft, then it is ready. Drain the water, cut the potatoes in half and leave to cool to room temperature.

2. While the potatoes are cooking, we also put eggs to boil, which must be thoroughly washed first. We also put them in a saucepan, fill them with water and send them to medium fire. After boiling the water, cook the eggs for 10 minutes. We put a pan of eggs under ice water, hold for a couple of minutes. After the egg, remove from the water and leave to cool.

3. When the potatoes cool, we cut them into small cubes and transfer them into a large salad bowl. We clean the cooled eggs from the shells and also cut them into cubes, commensurate with potato. Cubes of the same size will make the salad more beautiful and refined. We add eggs to potatoes. We cut low-salted cucumbers with the same cubes and send them to the rest of the ingredients.

4. We clean the onions, cut them into cubes, pour boiling water, drain the water, squeeze the onions and put them in a salad bowl. So it will not mustard, but will retain its fragrance.

5. Put cut liver and pollock caviar in a salad bowl. It will be ideal to take them not individually, but in one jar and just cut them with cubes. But you can also separately. And so, and so it will turn out very tasty. Add cubes to lettuce

6. We season the salad with mayonnaise, gently mix everything, taste it. If necessary, add salt, sprinkle with black ground ground pepper. Stir again and put the salad on serving plates, sprinkle chopped fresh greens on top. The salad is ready! Enjoy your meal!