Tinned pollock liver salad

4 servings
25 min

How to make a salad with pollock liver? Prepare the necessary ingredients. Eggs for salad need large selection. If your eggs are small, of the second category, take 4 pieces. A cucumber is needed large, juicy, if the cucumbers are small, then take two.

Remove the pollock liver from the jar, drain excess fluid.

Mash the liver with a fork. Determine the degree of grinding of canned food yourself. It can be crushed into very small pieces, almost to the state of pate, or simply divide the liver into larger pieces.

Wash the cucumber, dry and cut into small cubes. If the skin of the cucumber is not hard, not lethargic, does not mustard, then it is not necessary to cut it.

Boil the eggs hard-boiled, chill and peel. Cut the eggs into small cubes.

Wash the celery stems, dry and cut into small cubes.

Rinse parsley and dill, shake off the water and chop finely. Instead of parsley and dill, you can take other greens to taste, for example, green onion stems, cilantro, spinach.

You can use regular sour cream or tartar sauce as a salad dressing. If you want to use tartare, you can take a shop or cook it yourself. For the sauce you need: 2 tbsp. l. Sour cream mix with one finely chopped pickled cucumber, crushed dill, salt and pepper.

In a salad bowl, combine eggs, celery, cucumber, greens and pollock liver.

Salt the salad, pepper to taste, season with sauce or sour cream and mix. If you use not sour cream, but salted sauce, you need to salt and pepper the salad carefully so as not to spicy the salad. Serve the salad to the table. Enjoy your meal!