Pike liver salad tenderness

4 servings
4 hours 40 min

To make a salad with pike liver, you first need to prepare the necessary ingredients:
1. Wash the pike liver, clean and soak in ice water for at least

2. 5 hours.

2. While the liver washes wash and boil vegetables (carrots and potatoes), as well as eggs.

3. Cool the boiled vegetables on the windowsill, and the eggs in cold water.

4. Clean the chilled vegetables and eggs.

5. For the batter, beat the egg with salt, pepper and nutmeg (or any fish spices).

6. Dip the pike liver into an egg, roll in flour and fry in a heated frying pan in vegetable oil until tender (a few minutes on each side) .

7. Cool the finished pike liver. When all the ingredients are ready, you can start forming a salad, for which you need:
1. Take a dish suitable for layered lettuce.

2. Cut the pike liver into small cubes, lay on the bottom and rinse with mayonnaise.

3. Grate the potatoes on a coarse grater, put in the next layer and brush with mayonnaise.

4. Grate the salted cucumber on a coarse grater, drain the juice from it and lay the third layer.

5. Put carrots grated on a coarse grater with a fourth layer, salt it and rinse with mayonnaise.

6. Separate the protein from the yolk, grate the protein also on a coarse grater and lay the last layer.

7. Place the heart on the protein from the pomegranate grains and fill it with a yellow grated on a fine grater. Serve the salad at least an hour after cooking so that it has time to soak. Enjoy your meal!