Pollock liver salad with tomatoes, olives and onions

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make pollock liver salad? Prepare your food. Drain the liquid or oil from the canned pollock liver. Wash and dry the vegetables. Greens too. Boil the eggs in advance and cool. Drain the olive brine too.

2. STEP 2

   

   Pat the pollock liver with a paper towel to remove excess oil.

3. STEP 3

   

   Cut each tomato into four parts.

4. STEP 4

   

   Remove the seeds from the tomatoes into a separate plate; they will be useful for the sauce.

5. STEP 5

   

   Using a knife, carefully remove the skin from the tomato slices.

6. STEP 6

   

   Then cut the tomatoes into 1 cm cubes.

7. STEP 7

   

   Peel the onion and cut into small cubes. Transfer to a plate.

8. STEP 8

   

   Sprinkle chopped onions with lemon juice.

9. STEP 9

   

   Cut the olives into slices. Remove the seeds, if any.

10. STEP 10

    

    Salt and pepper the tomatoes, add finely chopped green onions and squeeze out the garlic. Add olives and onions to tomatoes. Stir.

11. STEP 11

    

    Now let's assemble the salad. You can assemble it in portions if you like serving it this way, and if you collect it in a salad bowl, I recommend lining it with lettuce leaves for beauty. Place the tomato-olive-onion mixture on the bottom.

12. STEP 12

    

    Cut the cod liver into cubes.

13. STEP 13

    

    And place it on the tomatoes

14. STEP 14

    

    Cut the eggs in half. Remove the yolk from two eggs and set aside. Finely chop the rest.

15. STEP 15

    

    Place the egg layer on top of the liver layer. Sprinkle chopped herbs on top.

16. STEP 16

    

    Prepare the dressing sauce. Add two boiled yolks to the bowl where the tomato seeds are. Salt the mixture, pour in olive oil, add a few drops of lemon juice and blend in a blender. The sauce is no thicker than mayonnaise.

17. STEP 17

    

    Pour the resulting sauce over the salad and let it soak. You can mix it like I did.

18. STEP 18

    

    And you can serve it to the table!

Comments on the recipe

Shura

30.07.2023

4.6

And I liked this salad, nothing superfluous, no ordinary vegetables, everything goes well together, no mayonnaise, for which special thanks, the taste is not hackneyed, the appearance is decent, the sauce is also interesting, tomatoes with fish liver, onions and eggs, and even olives , oh, Anna, I already know what I’ll cook for dinner, thank you!

Anna

30.07.2023

5

Good evening Shura! The salad is really light, tasty and easy to prepare. Magnago, I photograph myself with a Lumix Panasonic digital camera.

Magnago

30.07.2023

4.9

Anna, I didn’t want to know about the camera, but where did you get the light from and what kind? It's not a camera flash, is it?

Anna

30.07.2023

4.8

Good afternoon Magnago! I have extra light above the work surface in my kitchen! It is very convenient when you are preparing food.

Irisha

30.07.2023

4.6

Anna, this salad is just super!!! It’s so good that there is no mayonnaise, otherwise there are very few such salads and the dressing is so interesting! Just wondering if you can replace the olives with something, I don’t like them. Thanks for the recipe!

Anna

30.07.2023

4.6

Good evening Irisha!!! You don’t have to add olives to the salad at all, it’s also delicious without them, and if you have a small raw champignon in the refrigerator, you can cut it into thin slices and add it to the salad.

Inga RS

30.07.2023

4.9

The salad has a very specific taste. I don’t recommend it to those who don’t like exotic things.)