Salad with pollock liver. Pollock liver salad classic recipe. Pollock salad with rice

1. Wash the potatoes and put them in a saucepan, pour in water and put on the fire. We will cook for about 30 minutes until the potatoes are ready. Then we take it out and cool it. To make this faster, place the potatoes in cold water. Then peel the potatoes and grate them on a coarse grater.
2. Boil the eggs and cool in cold water. Peel the eggs and separate the whites from the yolks. Grind them separately on a fine grater.
3. Rinse the tomatoes under water. leek into small cubes. Use firmer tomatoes to make slicing easier.
4. Peel the onion and chop it finely. Then peel the lemon and squeeze out all the juice. Let's marinate the onions in it.
5. Let's open a jar of canned pollock liver. Pour all the oil into a separate container. Mash the liver well with a fork and add pickled onions to it. If you like acid, add some lemon juice to your liver.
6. Grate the hard cheese onto a coarse grater.
7. Peel the sweet pepper from the internal seeds and rinse well with water. Next, cut into small strips or grate on a coarse grater.
8. Finely chop the olives with a knife. You can also take more olives and mix them together.
9. Finely chop the dill.
10. Finely chop the garlic and add it to the mayonnaise.
11. All the ingredients are prepared, we can turn them into a ready-made salad. Grab a convenient layered salad platter. The first layer will be boiled potatoes. Place the pollock liver and onions in the second layer. Third layer of tomatoes. The fourth layer will be olives. Next, add a layer of grated cheese. And add the egg whites as the sixth layer.
12. Lubricate each layer with mayonnaise, add more of it to make the salad juicier. We will also pour oil from the pollock liver.
13. Let's move on to decorating the salad. Cover the entire surface of the salad well with egg yolks. We make strips of sweet pepper and dill. You can also place tomato and cucumber slices in a circle. It turns out to be a very bright salad. Let's put it in the refrigerator for a while. After a couple of hours, serve. The salad turns out very tasty, with a slight spiciness and a fresh taste. As a result, you have a wonderful appetizer that every guest will love.

Dishes featuring marine life are extremely tasty and healthy. It is not for nothing that people who have long settled on the coasts have eaten many types of fish. Here is pollock salad in its most varied manifestations - the dish is very tasty, and one might even say dietary. There are few calories, and the main ingredient contains the famous Omega-3, which brings undoubted benefits to our body. That’s why we will be happy to prepare pollock salads today. And, undoubtedly, each of the following appetizers will become a real decoration of any holiday table, even the most sophisticated one!

A little about pollock fish

Navaga and haddock, whiting and cod, whiting and pollock, traditional cod - all these are representatives of the cod family, and some of them are quite frequent “guests” of the counters of fish stores and supermarkets. And, of course, pollock, which lives mainly in the Pacific or Atlantic Ocean, the Barents or Norwegian Sea. Such fish reach a length of a meter and weigh up to 6 kilograms. As a rule, stores receive specimens no larger than half a meter (with head). Pollock itself, like other cod fish, has a very pleasant, delicate taste. In addition, the meat of this fish is rich in various minerals, proteins, and amino acids. It also contains vitamins of various groups. Contains iodine, chromium, cobalt. And all this, imagine, is in pollock salad. It is recommended to eat such healthy and tasty fish for people suffering from thyroid diseases and cardiovascular diseases to cleanse blood vessels and normalize the functioning of the heart muscle. It has a relatively low calorie content (72 kcal/100 grams) and is often included in diets for baby food.

Salad recipe with pollock and onions

Today you will learn how to properly make various types of salads from this fish. In fact, they are not much different from preparing similar ones with any cod. But still, the taste of pollock is slightly different. So let's get started. You need to take: half a kilo of freshly frozen fish fillets, a couple of carrots, a couple of onions, fresh parsley, vegetable oil and 100 grams of any hard cheese (not necessarily the most expensive). And also: olive mayonnaise sauce, spices, laurel and salt.

How to cook a dish

1. It's quite easy to make with pollock. Rinse the fish fillet in running water and cut into pieces. Transfer to a saucepan, add onion, bay leaf, ground pepper (black), and some herbs.
2. Cook the fish until done.
3. We clean the carrots, wash them and grate them coarsely, and then lightly fry them in vegetable oil in a well-heated frying pan. Cut the onion into half rings and fry them too.
4. Grate hard cheese coarsely.
5. Cool the boiled fillet (if you are using just fish, you need to remove the bones), cut into cubes.
6. Pollock salad should be laid out in layers in a prepared dish. Sequence: fish, a little mayonnaise, onion and carrots, fish again, coat with mayonnaise, sprinkle with grated cheese.
7. Decorate the appetizer with grated egg yolk, cheese, chopped herbs or sprigs of parsley and dill. In general, show your culinary imagination!

Corn with pollock and potatoes (without mayonnaise)

To prepare this pollock salad, we will need the following ingredients: 200 grams of fish fillet, a jar of canned corn (sweet), bell pepper, onion, three medium potatoes, a little hot pepper, salt and dill, as well as a couple of tablespoons of vegetable oil.

How to cook

1. Boil the fillet and cut into cubes.
2. Drain the corn into a colander and let the liquid drain completely.
3. Peel the bell pepper from seeds and stems, cut into half rings.
4. Finely chop the onion.
5. Peel the potatoes and boil them in salted water, then cut them into cubes.
6. We pluck the dill from the branches with our hands.
7. We combine all the prepared above ingredients together in a spacious container. Salt and pepper. Mix carefully. Decorate with dill sprigs and serve as an original holiday dish.

Recipe with photo: pollock liver salad

The liver of this fish is a delicious and healthy product, almost similar in properties to cod. It contains many microelements and vitamins that are beneficial to our body. And now, a simple and relevant recipe for salad with pollock liver is in front of you. Shall we try to cook? For this we will need: a jar of canned fish by-product, three eggs, several cucumbers (fresh), half a jar of sweet corn, half a glass of white rice, Provencal mayonnaise, herbs and salt. If desired, fresh cucumbers in the recipe can be replaced with pickled ones.

Let's start cooking

1. Place the fish liver on a napkin and let it drain a little.
2. Boil the eggs hard, cool and peel them. Then we chop them into smaller pieces with a knife.
3. Boil the rice until done.
4. Finely chop the cucumbers (can be cubes). Break the liver into small pieces with a fork.
5. Chop the greens with a knife.
6. In a bowl, mix all the prepared ingredients and season them with mayonnaise. Let the dish sit for a while (at this time you can decorate it with grated egg, cheese, herbs) - and you can serve!

This is a fairly simple recipe for liver salad; the dish is prepared very quickly, especially if you already have boiled eggs and rice on hand. This dish is very tasty and, as a rule, is used for a festive meal. But you can pamper your family too - just make it for dinner. In addition, this salad can also be used as an original paste on croutons or sandwiches. Or put it on tartlets, decorating with green leaves.

With tomatoes and rice

This appetizer is no less easy to prepare. You need to take the following ingredients: a jar of pollock liver, mayonnaise, a couple of tomatoes, half a glass of rice, one onion (take a red one - the end result will look better), herbs and salt and pepper.

How to cook

1. Boil the rice in salted water until fluffy. Then place the grains in a colander to allow the moisture to drain.
2. Pour boiling water over the tomatoes and remove the skin from them, and cut the pulp into thin slices.
3. Open the jar of liver and remove excess liquid. Mash the liver into small pieces with a fork.
4. Cut the onion into half rings.
5. We tear the parsley and dill by hand (you can also use cilantro).
6. We combine all the components in a suitable container for the future dish. Salt and pepper at personal discretion. Season everything with mayonnaise (you can use homemade sauce, which is less fatty) and mix thoroughly but gently. Let the dish sit for a while at the bottom of the refrigerator. Pollock is very tasty! And in half an hour you can serve it!

Hit of the season: pollock with cucumbers

A light summer version of the salad - for those who are used to watching their figure. The dish is prepared without mayonnaise, with olive oil dressing. And all the ingredients contained there will not add extra pounds to you. What shall we take? 400 grams of pollock fillet, 3 fresh cucumbers, green onions, lettuce, 3 eggs, juice of half a lemon, fresh herbs - parsley, dill, cilantro - to choose from. Salt and pepper, according to individual preferences (you can do without this procedure altogether).

Let's prepare a simple diet salad!

1. Defrost the pollock fillet and boil it in a saucepan (about 15 minutes, no more - by this time it will already have a tender taste). Cool and cut into pieces.
2. Wash the cucumbers and grate them coarsely.
3. Cut the green salad (leaves) into long, thin strips.
4. Cut the green onion into strips 2 centimeters long.
5. Boil the eggs hard, cool, finely chop with a knife.
6. Now let's prepare the dressing. To do this, mix the juice of half a lemon, olive oil, hot pepper and salt (to taste).
7. In a large bowl, mix all the previously prepared ingredients and mix thoroughly.

Place the dish on the bottom of the refrigerator and let it sit for a while. And we decorate this dietary salad with fresh dill and grated yolk.

It is always good to serve pollock liver salad before serving the main hot dish. Such salads are easy to make; even a child can handle the preparation, although many people have a negative attitude towards such dishes. They probably remind them of those times when canned food was the only gastronomic joy, then they managed to make anything out of them, sometimes even masterpieces!

Now times have changed, we buy canned pollock liver not because there is no other choice, it’s just that these are really tasty dishes. My quick salads are unlikely to leave anyone indifferent.

Pollock liver salad with carrots and green onions

List of products:

• jar of pollock liver - 1 piece;
• boiled eggs - 3 pieces;
• carrot - 1 root vegetable;
• green onions - 5 feathers;
• processed cheese, 100 gram cheese - 1 piece;
• salt and parsley - as needed

1. Grate the boiled eggs on a coarse grater. Also grind the peeled carrots coarsely with the processed cheese. Finely chop the washed green onions.
2. Place the crushed products in one bowl, add the liver to them, after removing excess oil in the jar, remember the contents with a fork, mix everything thoroughly.
3. Serve the salad in portions and garnish with parsley on top.

Pollock liver salad with cottage cheese

The recipe is simple, it helps me out when guests appear in the house who were clearly not expected today. Healthy, tasty, easy to prepare.

Ingredients:

• a pack of cottage cheese (200 - 250 grams) - one;
• pollock liver - jar;
• boiled eggs - 2 pieces;
• green onions, salt, pepper - as needed.

1. Mash the package of cottage cheese with a fork until smooth.
2. We add a jar of liver to the curd mass; there is not so much oil in the jar, so we also use it and pepper it. We also send finely chopped green onions here.
3. Add three boiled eggs; it’s best to do this with a grater.
4. Mix the resulting salad thoroughly; this dish is good because the pollock liver contains vegetable oil, so it does not need to be lubricated with anything. There is no need to add salt either, since the canned food already contains a sufficient amount of salt.

The salad is ready and can be served.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Pollock liver salad with eggs

This is my family’s favorite salad; we value the simplicity and unconditional benefits of the dish.

Here is a list of ingredients for 6 servings:

• canned pollock liver - two hundred and fifty grams jar;
• boiled eggs - 5 pieces;
• onions - 200 grams;
• green onions - 50 grams,
• salt - as needed

1. Chop the onion finely; if desired, you can pour boiling water over it to remove excess bitterness.
2. Finely chop the green onions, set aside a small part uncut or chopped for decoration.
3. Separate the whites from the yolks of boiled eggs. Finely chop the whites and leave a few spoons for decoration.
4. Mash the liver with a fork; if desired, to make it more tender, you can grind it in a blender or rub it on a sieve.
5. Mash the yolks, grind with chopped green onions, adding a couple of tablespoons of vegetable oil from canned liver.
6. Combine the whites with the liver, and then with the prepared mass. Add salt if necessary.

The salad can be decorated with egg slices and green onions. Bon appetit!

If you want to diversify your usual menu with a light, tasty salad or prepare a new interesting dish for the holiday, pay attention to the recipes for salads with pollock liver.

For preparing salads, it is best to use pollock liver in its own juice. Liver preserved with caviar is more suitable for sandwiches or as a filling for tartlets, as its consistency resembles pate.

Many housewives are accustomed to thinking that pollock liver is a cheaper substitute for cod liver. However, this opinion is wrong: pollock is a member of the cod fish family and in its beneficial qualities it is not only not inferior to cod itself, but also surpasses it in the content of some vitamins and microelements.

Let's start with the classic recipe. Try making this simple, tasty and fairly light salad for lunch or dinner. To make the dish more satisfying, add boiled rice (100 g) or boiled potatoes (1-2 pieces) to the ingredients.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

• canned corn (200-300 g);
• hard cheese (50 g);
• chicken egg (6 pcs.);
• cucumber (2-3 pcs.);
• parsley (1 bunch);
• mayonnaise (100 g);
• garlic (2 cloves);

Preparation:

1. Wash the cucumber, trim the stems and cut into small cubes.
2. Drain the juice from the pollock liver. Mash the fish with a fork.
3. Drain marinade from corn.
4. Wash the parsley and dry with a napkin. Finely chop. Leave a few branches for decoration.
5. Remove shells from cooled eggs. Cut one egg into quarters and leave for decoration when serving. Cut the remaining eggs into cubes.
6. Peel the garlic and pass through a press.
7. Mix the yolk, garlic and mayonnaise. Add a pinch of salt and beat with a fork until smooth.
8. Cut the cheese into small cubes.
9. Mix all ingredients in a bowl, add mayonnaise sauce and season to taste. Mix. When serving, garnish the salad with an egg and a sprig of parsley.

The dish is ready!

A great salad recipe for Sunday breakfast. A balanced, healthy and tasty dish for the whole family. To make the salad not only tasty, but also beautiful, we recommend choosing tomatoes of different colors.

Cooking time: 15 minutes
Number of servings: 4

Ingredients:

• pollock liver in its own juice/oil (200-300 g);
• chicken egg (4 pcs.);
• mozzarella/suluguni/brynza cheese (50 g);
• cherry tomato (15 pcs.);
• cucumber (1 pc.);
• arugula (100 g);
• green onion (1 bunch);
• olive oil (2 tbsp);
• lemon juice (2 tbsp);
• ground paprika (2 pinches);
• salt, freshly ground pepper (to taste).

Preparation:

1. Boil chicken eggs “in a bag” until the yolk is slightly runny (5-6 minutes after boiling). Cool.
2. Grate the mozzarella on a fine grater.
3. Wash the cucumber, cut off the tail. Cut into small cubes.
4. Wash the tomatoes and cut them into halves.
5. Wash the arugula and green onions and dry with a kitchen towel. Finely chop the onion.
6. Mix olive oil, lemon juice and a pinch of salt. Beat with a fork.
7. Place arugula, onions, cucumbers, tomatoes and pollock liver on serving plates. Pour over the dressing and stir gently. Sprinkle with cheese.
8. Peel the eggs, carefully cut them into halves and place on a plate with the rest of the ingredients. Season with paprika and freshly ground pepper.

Salad ready!

A very tender and tasty salad for a light snack that can be prepared in a matter of minutes. To taste, the recipe can be supplemented with green beans and boiled eggs. For the dish, it is better to use more delicate varieties of green onions, such as shallots or chives.

Cooking time: 10 minutes
Number of servings: 3

Ingredients:

• pollock liver in its own juice (200-300 g);
• avocado (2 pcs.);
• pickled gherkin (10-12 pcs.);
• green onion – chives/shallots (1 bunch);
• olive oil (50 ml);
• lemon juice (2 tbsp);
• salt, freshly ground pepper and other spices (to taste).

Preparation:

1. Peel the avocado and remove the pit. Cut the pulp into cubes.
2. Drain the marinade from the gherkins, remove the tails and cut into slices.
3. Drain the juice from the pollock liver and mash the fish with a fork.
4. Mix olive oil with lemon juice and a pinch of salt. Beat with a fork.
5. Place all the ingredients in a plate, pour over the dressing and sprinkle with freshly ground pepper.

Bon appetit!

The recipe for another delicious, juicy and piquant salad with celery, fresh cucumbers, herbs, eggs and tender pollock liver. Great option for lunch or light dinner.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

• pollock liver in its own juice (200-300 g);
• chicken egg (4 pcs.);
• celery stalks (3 pcs.);
• cucumber (2 pcs.);
• parsley (1 bunch);
• green onion (1 bunch);
• tartar sauce/sour cream (100-150 g);
• salt, freshly ground pepper and other spices (to taste).

Preparation:

1. Boil chicken eggs hard (8-10 minutes after boiling). Cool in cold water.
2. Wash the celery and cut into small cubes.
3. Wash the cucumbers, cut off the stems, and peel if desired. Cut into small cubes.
4. Wash the parsley and green onions, dry with a kitchen towel and chop finely. Leave a few sprigs of parsley to garnish the dish.
5. Peel the eggs and chop into cubes.
6. Drain the juice from the pollock liver and mash the fish with a fork.
7. Mix all ingredients in a salad bowl, season with tartar sauce, salt and season to taste. Stir and garnish with a sprig of parsley.

The salad is ready to serve!

Try making a festive puff salad by replacing the usual chicken meat with pollock liver - you won’t regret it. The dish will turn out very tasty, tender and will undoubtedly find many fans among your household and guests. The salad is prepared very simply: just boil the vegetables, cut into cubes and lay out in layers using a cooking ring or available materials, for example, a cut plastic bottle or a tin can. Even a novice cook can prepare such a dish. Cooking times include cooking and cooling vegetables. If you prepare them in advance, the holiday treat can be assembled in 20 minutes.

Cooking time: 1 hour 30 minutes
Number of servings: 5-6

Ingredients:

• pollock liver in its own juice (200-300 g);
• chicken egg (5 pcs.);
• potatoes (2-3 pcs.);
• carrots (2-3 pcs.);
• cucumber (2-3 pcs.);
• green onion (1 bunch);
• mayonnaise (200 g);
• garlic (2-3 cloves);
• salt, freshly ground pepper and other spices (to taste).

Preparation:

1. Wash the potatoes and carrots thoroughly with a sponge, put them in a pan with cold salted water and boil until tender (carrots - 15 minutes, potatoes - 20-25 minutes after boiling). Cool. To cool the vegetables faster, you can put them in a plastic bag, tie them and put them in a bowl of cold water and ice for 10-15 minutes. Then remove and leave to cool in the refrigerator for another 15 minutes.
2. Boil chicken eggs hard (8-10 minutes after boiling) and cool in cold water.
3. Wash the cucumbers, trim the stems and cut into small cubes.
4. Peel the cooled boiled vegetables. Cut into small cubes in different bowls.
5. Peel the eggs, cut one egg into quarters and leave for decoration, finely chop the remaining eggs.
6. Peel the garlic and pass through a press. Mix with mayonnaise and a pinch of salt. Pour the resulting sauce into a pastry bag.
7. Wash the green onions, dry with a kitchen towel and finely chop.
8. Drain the juice from the pollock liver and mash the fish with a fork.
9. Place a cooking ring on a plate. Layer the salad in layers.
   The first layer is potatoes. Season with salt and pepper to taste, brush with sauce.
   The second is pollock liver. Sprinkle with pepper and sprinkle with green onions.
   The third one is cucumbers. Spread with sauce. It is better not to add salt so that the cucumbers do not release juice.
   The fourth is carrots. Cover with sauce.
   The fifth layer is eggs.
10. Garnish the salad with the remaining green onions and quartered eggs, sprinkle with pepper (see the recipe photo for an example of how to serve the dish).

We offer you a recipe for an exquisite appetizer, which is convenient to serve for a festive dinner or buffet in baskets or tartlets. The salad can be supplemented with other ingredients to taste, for example, add peas, sun-dried tomatoes or capers. Cooking times are based on baking tartlets.

Cooking time: 1 hour 30 minutes
Number of servings: 6-8

Filling ingredients:

• pollock liver in its own juice (200-300 g);
• cream cheese/processed cheese (150 g);
• pickled cucumber (1 pc.);
• canned corn (100 g);
• avocado (0.5 pcs.);
• parsley (1 bunch);
• lemon juice (1 tbsp);
• garlic (2-4 cloves);
• mayonnaise (2-3 tbsp.);
• salt, freshly ground pepper and other spices (to taste).

Ingredients for tartlets:

• chicken egg (1 pc.);
• butter, softened (150 g);
• wheat flour, premium (350 g);
• milk (1 tbsp);
• sugar (1.5 tsp);
• salt (1 tsp);
• vegetable oil (30 ml).

Preparation:

1. Grind butter with sugar until creamy. Beat in 1 egg, add milk, salt and beat until smooth. Add the sifted flour and mix the ingredients thoroughly until you obtain a soft, plastic dough.
   Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
2. Preheat the oven to 180 ℃.
3. Roll out the chilled dough into a not too thin layer - optimally 3-4 mm (otherwise the tartlets will quickly become soaked in the salad and soften). Grease tartlet molds with vegetable oil and place the dough, carefully spreading it with your hands along the bottom and sides of the molds. Lightly prick the bottom with a fork to prevent the dough from rising during baking. Place the filled molds in the oven. Bake the tartlets until ready (15-20 minutes).
4. Peel the avocado, remove the pit and cut the flesh into small pieces.
5. Drain the juice from the pollock liver and mash it lightly with a fork.
6. Peel and wash the garlic.
7. Place avocado, pollock liver, curd cheese and garlic into a blender bowl. Add a little lemon juice, salt and pepper to taste. Beat until it forms a mousse or paste. Add mayonnaise to the resulting mass, mix thoroughly and refrigerate for 20-30 minutes.
8. Remove the cucumber from the marinade and cut into small cubes. Express the juice.
9. Drain liquid from corn.
10. Divide the cooled salad mixture into 2 parts. Add corn to one, cucumber to the second. Mix each part and place in a separate pastry bag.
11. Wash the parsley, dry it and separate it into branches.
12. Fill tartlets with salad and garnish with parsley sprigs.

Thanks to the large number of useful elements in pollock fillet, as well as its low calorie content, this fish is a desirable product on the table. Dishes in the form of pollock salads are good for the heart and blood vessels, thyroid gland, and skin. In addition, they have wonderful taste properties.

To please your guests, you need to provide them with a choice of different types of salads. There are several recipes that are worth your attention.

Recipe for quick pollock salad

This quick boiled pollock salad is perfect even for a holiday table. Despite the ease and speed of preparation, the dish turns out tasty and nutritious.

Carrots are boiled in their skins. After defrosting and washing in running water, the fish should be cut into pieces. The pollock is boiled in milk for about 20 minutes, and then left to cool in it. Cooled boiled pollock is removed from the milk, the fillets are separated and cut into small pieces. At the same time, you can fry onions, cut into half rings, in olive oil. Now you need to take a salad bowl and start laying the layers:

• chopped fish fillet;
• a mixture of mayonnaise and sour cream;
• coarsely grated boiled carrots;
• again a mayonnaise-sour cream layer;
• fried onions;
• the last layer is a mixture of mayonnaise and sour cream, decorated with chopped fresh herbs.

The dish should not be bland; you need to add salt to the fish and carrots during cooking. You can add a variety of spices. Bay leaves, onions, peppers of various types, parsley, celery, rosemary, and saffron perfectly complement the taste of fish.

Layered fish salad

List of ingredients:

• 400 g pollock;
• a pair of eggs;
• 2 potatoes;
• medium-sized onion – 1 pc.;
• dill, salt, pepper, and mayonnaise - to taste.

The salad will turn out tender, voluminous, and its preparation does not take much time, only about 40 minutes. Calorie content is about 100 kcal per 100 g.

It is necessary to cook all the main ingredients. Boiled eggs need to be cooled and the yolks removed. Cooled jacket potatoes are peeled and cut into cubes. Pollock cooked in salted water is cooled, separated from the bones, then finely chopped. All that remains is to lay the components in layers, making a layer of mayonnaise between each of them:

• fish with chopped dill;
• potato;
• chopped onion;
• finely chopped whites;
• grated egg yolks.

Salad onions and dill add piquancy to the dish.

Pollock salad with rice

Ingredients:

• fillet – 320 g;
• 120 g boiled rice;
• a couple of tomatoes;
• Provencal mayonnaise – 100 g;
• red onion – 1 pc.;
• cilantro, sorrel, salt, black pepper.

The cooking time is about 40 minutes. Calorie content is about 140 kcal per 100 g.

Rice boiled in the usual way should have a crumbly consistency. It is thrown into a colander, waiting for the water to completely drain. Pollock fillet is divided into pieces. Tomatoes scalded with boiling water are peeled and cut into slices. The onion needs to be cut into rings. It is better to tear the greens with your hands, since when cutting, most of the vitamins disappear with the released juice. All that remains is to mix everything, add spices and herbs. Mayonnaise is added last.

Broccoli, pollock, tofu salad

Required components:

• 250 g boiled fish fillet;
• 150 g tofu;
• 300 g broccoli;
• one carrot;
• 2 tbsp vegetable oil;
• 1 tbsp lemon juice;
• parsley, pepper, salt - to taste.

The cooking process takes no more than 40 minutes. Calorie content is about 120 kcal per 100 g.

Broccoli is disassembled into inflorescences and boiled in water with added salt. The cooked carrots are peeled after cooling and cut into strips. Boiled pollock fillet is cut into oblong pieces and sprinkled with lemon juice. Tofu is cut into square pieces. All components are mixed, adding vegetable oil and seasonings. Washed parsley sprigs are used as decoration.

Exotic - recipes with photos and step-by-step tips from experienced chefs.

Classic recipe

Cod liver is a very useful by-product, recommended by doctors to replenish essential amino acids, restore vision, strengthen the heart and blood vessels, and eliminate symptoms of anemia. In cooking, cod liver is considered a delicacy. The recipe for making pollock liver salad is not difficult, and the taste properties will delight all household members.

Ingredients:

• canned liver – 1 jar (250 g);
• 5 chicken eggs;
• onion – 1 pc.;
• green onion feathers, salt.

Cooking will take about half an hour. The nutritional value of 100 g of cooked food is 90 kcal.

First you need to set the eggs to boil. While they are cooking, you can start chopping the onions. If for some reason you don’t like the onion taste, you can scald it with boiling water or pour lemon juice on it. This will soften its sharpness.

Green onions are also chopped, leaving some of the feathers to decorate the future dish. The whites of eggs that have had time to cook and have cooled should be grated, or use a knife for this.

Immediately separate a small amount of chopped proteins to prepare the salad. The liver is mashed with a fork or blender to make the dish tender. Now you need to mix the proteins with the liver.

The yolks are kneaded by rubbing them with chopped onion. It is recommended to season them with 2–3 tbsp. l. canned oils. All the resulting mixtures are combined and thoroughly mixed together. If desired, you can add a little salt. All that remains is to add some zest in the form of decorating the dish with the remaining chopped egg whites and onion arrows.

Layered salad with canned pollock liver

This recipe is perfect for those who follow a balanced diet. Required Products:

• liver – 200 g;
• 4 chicken eggs;
• 3 tomatoes;
• one onion;
• olives – 300 g;
• one lemon;
• green onion feathers, garlic, dill, allspice, salt - to taste.

Creating a layered salad according to this recipe will take no more than 40 minutes. The dish is easy to prepare and does not require the use of mayonnaise. The nutritional value of 100 g of cooked dish is about 73 kcal, and it is quite filling and very tasty.

You can start with the tomatoes, dividing each of them into 4 slices and peeling them. The seeds should be removed, but not thrown away. You will need them for the sauce. Tomatoes are cut into centimeter cubes.

After this, you need to sprinkle them with salt, pepper, chopped green onions, and squeezed garlic. Chop the onion into slightly smaller cubes and sprinkle with lemon juice to give it a crunchy effect.

Olives need to be cut into circles. Tomatoes, onions and olives are mixed. The cod liver is lightly squeezed in a paper towel, removing excess oil, and then cut into cubes. During all these manipulations, you can have time to hard-boil the eggs and cool them.

Once all the ingredients are ready, it's time to start creating the layered dish. For beauty, you can line the salad bowl with lettuce leaves. The bottom is covered with the first layer of a mixture of olives, tomatoes and onions. The chopped liver is placed in the second layer. Now you need to cut the eggs in half. Leave the yolks of two eggs for the sauce, crumble the rest. This layer is poured over the liver.

All that remains is to prepare a light sauce. Tomato seeds are mixed with the remaining egg yolks. Then pour the mixture with olive oil, adding lemon juice and salt. The consistency of the dressing sauce whipped in a blender should be like mayonnaise. Pour the prepared sauce over the salad. You can treat yourself!

Preparing fish dishes, in particular pollock salads, becomes easier if you follow some rules and useful tips. Some tips for successfully cooking pollock:

1. Canned pollock liver should be transferred to a porcelain or glass container immediately after opening. You should not store canned fish open, even in the refrigerator.
2. When cooking pollock, it is recommended to add celery root, parsley, onion, spices, and possibly cucumber pickle. This helps eliminate the characteristic fishy smell.
3. To make the fish more tender, add a little milk to the water when cooking.
4. If you cook the fish in a shallow dish, dividing it into small pieces, it will not fall apart during the cooking process. You can also add cucumber pickle to the water.
5. Before cooking, it is recommended to soak the pollock in water with vinegar for several minutes. This will make it juicier and eliminate the smell.
6. Pollock should not be re-frozen. It is recommended to cook it immediately after defrosting.
7. Pollock is able to acquire and transmit the aroma of vegetables, spices and herbs used.

Preparing these salads will allow you to deliciously feed your household, as well as guests. There is no need to strictly follow the recipe; you can try adding something of your own, because the process of cooking is creativity.