I don’t really like pork liver, but the Pechenkin salad is an exception, and a complete one! It turns out so tasty that it’s hard to put down, its components are so “friendly” that it’s hard to imagine a more delicious salad with liver than this one :) But in order for the “Pechenkin” salad to turn out as it should, it needs to rest after cooking, since all the ingredients laid out in layers. Therefore, it will take a little time for soaking, but then you will definitely surprise your guests with a delicious salad;)

Prepare pork liver, carrots, chicken eggs, pickles, onions, mayonnaise, dill or parsley, vegetable oil, salt and water to boil the food.

So, boil the pork liver: add salt to boiling water and put in pieces of liver, which you have previously cut and soaked for 10 minutes; After the water boils again, skim off the foam and cook the liver for 40 minutes. Leave the boiled liver until it cools completely. Without wasting time, boil hard-boiled eggs and carrots, which you then also cool. Grate the liver on a coarse grater.

Peel the carrots and eggs. Cut the pickled cucumbers into small cubes. Place the grated liver on a plate, pour over mayonnaise, and sprinkle with a pinch of salt. Chop the onion coarsely and fry until golden in vegetable oil, and then, once cooled, place it on a layer of liver with mayonnaise.

After the onions, place a layer of cucumbers and pour mayonnaise over it. Grate the carrots and egg whites (fine and coarse grater, respectively).

Place carrots, egg whites, and mayonnaise again on a layer of cucumbers. Grate the yolks on a fine grater. Finely chop the dill.

Place the last layer of egg yolks, sprinkle the sides of the salad with dill, and decorate the Pechenkin salad to your liking.

Let the salad soak for a couple of hours in the refrigerator and then serve :)

Enjoy your meal!!!

Prepare a delicious and satisfying “Pechenkin” salad with chicken liver and treat it to your family at a home-cooked dinner or to your guests at a holiday table. The salad recipe is easy to prepare and does not require much time. All components of the salad are in perfect harmony and complement each other. It is better to use fresh, chilled chicken liver for salad, then the taste of the salad will be appropriate.

To prepare Pechenkin salad with chicken liver, take the following products.

Rinse the chicken eggs, place them in a cooking pot and cover with cold water. Add a couple of pinches of salt and let it cook. Cook for 10 minutes after boiling.

Clean the chicken liver from excess fat and rinse. Place into boiling water. Cook for 15 minutes. Then remove from the liquid and cool.

Peel the onion and cut into cubes. Wash the champignons, cut into arbitrary pieces. Fry in sunflower oil until cooked. All liquid that formed during frying should evaporate. Cool the fried mushrooms.

Peel the cooled boiled eggs, separate the yolks from the whites. Grind the yolk on a medium grater, grate the whites on a coarse grater.

Grate the chicken liver on a coarse grater.

Grind the pickles in the same way. Squeeze out excess brine from grated cucumbers.

All ingredients are ready. Now layer everything: protein, fried mushrooms, Korean carrots, chicken liver, pickles, grated yolk. Instead of Korean carrots, you can use boiled carrots. Lightly salt and pepper all layers and brush with mayonnaise. Place the salad in the refrigerator for a couple of hours so that all layers are well soaked. Pechenkin salad with chicken liver is ready.

2015-12-06

A wonderful recipe for layered liver salad, it belongs to the category - holiday salads. It has its own unique taste. Veal liver produces a richer taste, while chicken liver makes the salad more tender.

Products:

1. Chicken or veal liver (boiled) -350 g
2. Large pickled cucumbers - 3-4 pcs (if small ones 9-10 pcs)
3. Chicken eggs - 4-5 pcs.
4. Small carrots - 4 pcs (large - 2 pcs)
5. Large onions - 2 heads
6. Mayonnaise - 200 g
7. Oil for frying onions - 2 tbsp. spoons

How to prepare puff salad “Pechyonkin”:

1. Boil veal or chicken liver until cooked. Then grate the veal liver on a coarse grater. If you choose chicken liver, it is softer and can be cut into small strips.

2. Cut the pickled cucumbers into small cubes.

3. Boil the carrots and grate them on a coarse grater.

4. Finely chop the onion and fry it in a frying pan with the addition of oil until golden brown.

5. Boil the eggs hard. Separate the whites from the yolks and grate the whites on a coarse grater and the yolks on a fine grater. Do not mix pureed whites with yolks.

Place the salad in layers in a salad bowl with high sides or in a ring in the following order:

First layer - liver 1/2 portion, coat with mayonnaise

Second layer - fried onion 1/2 portion

Third layer - pickled cucumbers 1/2 serving

Fourth layer - carrots (all), coated with mayonnaise

Fifth layer - whites, coated with mayonnaise

The sixth layer is the remaining liver, coated with mayonnaise

Seventh layer - remaining onion

Eighth layer - the remaining cucumbers, coat thickly with mayonnaise

A festive table is always a joy - when the menu is drawn up, everything is prepared and you can start celebrating. However, for the housewife, the holidays are very troublesome. And concern begins already at the menu development stage. You always want to please your eaters with something interesting, but at a certain stage your imagination begins to stall. We would like to suggest preparing “Pechenkin” - a salad that is not only tasty and elegant, but also very healthy. In addition, the dish is distinguished by its tenderness and juiciness, so it will certainly become the most popular of the entire assortment.

Pechenkin salad: recipe and ingredients

You don't need anything super expensive or exotic for the dish. The main thing is the freshness of the products and their harmonious combination. The shopping list includes:

1. Actually the liver. Pork is absolutely not suitable here - it's too fatty. With beef it will turn out a bit dry and rough. The offal is either poultry or veal. The “Pechenkin” salad with chicken liver and veal liver is especially tasty. The total weight is a third of a kilogram.
2. Both pickled and salted cucumbers are suitable. The taste will be different, but equally delicious. You should only avoid options in which the vinegar is felt too clearly. Take a dozen cucumbers.
3. Eggs - five pieces. It is desirable that the yolk be bright, almost orange - but this is only important for the aesthetic appearance of the dish.
4. The next thing that goes into “Pechenkin” (salad) is four carrots. For the same reasons, it is better to take root vegetables with a well-defined color.
5. Four onions can be onions, you can take white salad ones. Only sweet red is prohibited - it is ugly and not very tasty when fried.

Preparatory process

Before building the “Pechenkin” (salad), you need to do some preparatory work. The offal is boiled until final readiness in lightly salted water, and after cooling it is crushed. If you have veal liver, you should grate it coarsely; if you have chicken liver, chop it into strips with a knife. Cucumbers are cut into small cubes. We do not recommend grating - the salad will quickly drain. The carrots are boiled (not until fluffy!) and grated either with a Korean grater or with the coarsest mesh one you have in the house. The onions are cut into tiny squares and fried until golden in vegetable oil. The eggs are boiled hard and separated into whites and yolks. The former rub with large chips, the latter with small chips. After this, you can begin to create the final dish.

Assembling the salad

“Pechenkin” itself is a layered salad, and the main thing here is to follow a certain sequence. Each product is coated with mayonnaise: liver more generously, eggs and carrots more thinly. Assembly is carried out in this order.

1. Half a liver.
2. Half a fried onion.
3. Half cucumbers.
4. All carrots.
5. All egg whites.

The remaining halves of the products are added in the same sequence; The salad is sprinkled with yolk crumbs on top. Before bringing the masterpiece to the table, you need to let it brew for a couple of hours.