Pechenkin salad with beef liver. Layered salad “Pechenkin. Salad "Pechenkin": step-by-step recipe with pork liver

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, 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!!!

Loved by many. Gourmets note the brightness and beauty of their external design, extraordinary taste, as well as simplicity and ease of preparation. Liver in salad can be used either warm, immediately after cooking, or cooled. Both options will give excellent results. To prepare liver salads, you can use any liver - chicken, veal, turkey. The main thing in a salad is the freshness of the product. This article presents an interesting and very tasty Pechenkin salad.

Features of the dish

Pechenkin salad is the most delicious of all known salads made from liver. Gourmets generously share online their pleasure derived from savoring salads in which liver is combined with mushrooms, beans, radishes, beets, etc., as well as their recipes.

Pechenkin salad rightfully occupies one of the leading places in the list of taste priorities of the authors of numerous reviews. Its main feature is the presence of the main ingredient - liver, which is famous for its many health benefits. Those who want to prepare Pechenkin salad can use both beef and pork liver, as well as chicken. The remaining components are very simple and always at hand.

Experts draw the attention of novice cooks to the fact that all ingredients in the process of making this salad should be laid out in layers. Pechenkin salad will be an excellent way to diversify your daily diet and decorate your holiday table. The cooking process will take 15-20 minutes.

Puff salad “Pechenkin”: recipe with chicken liver

As you know, chicken liver has a very delicate taste. The proposed recipe is designed for one or two servings. The quantity of ingredients can be increased if necessary.

Ingredients

The following products are used to prepare the salad:

• Chicken liver - 150 g.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Eggs - 3 pcs.
• Luke - 1 pc.
• Mayonnaise - 100 g.
• Salt - to taste.
• Ground black pepper - to taste.

Preparation

First of all, you need to prepare all the products required for the salad: liver, onions, cucumbers, carrots, mayonnaise and eggs. In addition to the ingredients, you should prepare a form for the salad in advance. To do this, you need to cut out the middle part from a 1.5 liter bottle. Before cooking, do not forget to wash and dry it. Now we can begin.

First, prepare the first layer of salad, consisting of liver (chicken) and onions. The liver is thoroughly washed and cleared of film. Then cut into small pieces and place in a frying pan, which should first be lightly greased with vegetable oil.

The liver should be fried until fully cooked, salt to taste. Next you need to peel the onion, finely chop and fry until golden brown. After this, you can form the first layer of salad. To do this, take a plate, place a mold in it and lay out the fried liver. Add fried onions to it and smear the layer with mayonnaise.

Now you can start preparing the second layer, which consists of carrots and pickles. The carrots for the Pechenkin salad should be boiled. While the carrots are cooking, you can make the cucumbers. They are cut into small cubes and laid on top of the first layer (liver with onions).

After the carrots are cooked, grate them on a medium grater and also place them in a mold, add salt to taste and coat the layer with mayonnaise.

It remains to create the last layer - eggs are used in its preparation. They need to be boiled, peeled and the yolks separated from the whites. Next, the whites are finely chopped, salted and some are mixed with mayonnaise in a separate bowl, and then placed on top of a layer of carrots in the salad.

The remaining whites should be crumbled with a fork and sprinkled over the salad. After this, the form is removed. To serve, the dish can be decorated with a sprig of dill.

Salad "Pechenkin": step-by-step recipe with pork liver

Even those who are not too fond of pork liver find some shortcomings in its taste and admit that in the Pechenkin salad it is an exception. In this dish it is very harmoniously combined with other components. According to reviews, pork liver is so closely “friends” with the other ingredients that it is simply impossible to tear yourself away from the salad, it is so tasty.

But in order for the dish to turn out so successful, after cooking it must be allowed to “rest”. All ingredients in the salad are laid out in layers. Therefore, it takes a little time to soak them, after which there is every chance of surprising your guests with a magnificent salad.

Ingredients

For salad use:

• Pork liver - 300 g.
• Chicken eggs - 3 pcs.
• Carrots - 1 pc.
• Pickled cucumbers - 3 pcs.
• Mayonnaise - 300 g.
• Onions - 1 pc.
• Dill - 0.3 bunches.
• Salt - to taste.
• Vegetable oil - 30 ml.
• Water - as much as you need for cooking liver, carrots and eggs.

It will take 1 hour to prepare the salad. 100 g of product contains 234 kcal.

Cooking steps

• Prepare the necessary products according to the recipe.
• Chop the pork liver and soak in water for 10 minutes.
• Boil water, add salt and place the soaked liver in boiling water. Cook for 40 minutes. Leave the boiled liver until it cools completely.
• Boil hard-boiled eggs and carrots, then cool these products.
• Grate the liver on a coarse grater. Peel the carrots and eggs. Cut the pickled cucumbers into small cubes.
• Next, the grated liver should be placed on a plate, poured with mayonnaise, and sprinkled with salt.
• The onion should be coarsely chopped and fried in vegetable oil until golden brown. After cooling, place the onion on the first layer.
• A layer of cucumbers is laid out on top, and mayonnaise is also poured over it.
• The carrots are grated on a fine grater, and the egg whites on a coarse grater. Place them on a layer of cucumbers and pour mayonnaise over them again.
• Next, you should grate the yolks on a fine grater and finely chop the dill. Egg yolks are laid out as the last layer, and the sides of the salad are covered with dill.

The salad can be decorated to your liking. Be sure to let the dish soak in the refrigerator for a couple of hours, after which it can be served. Bon appetit!

I really love making layered salads for the holiday, because it is quite convenient for me, because such a salad can be made the day before, rather than fiddling with it before setting the table. And today I will share with you one of my recipes for puff salad. The salad turns out very tasty, I hope you enjoy it!
We will need the following ingredients...

First, let's boil the liver. Place the liver in boiling salted water and cook until tender, about 15 minutes. In the meantime, let the eggs boil. In the meantime, our salad preparations are being cooked, finely chop the onion and fry in butter...

Let's do the same with carrots, after grating them on a coarse grater...

By that time, the eggs will have already been boiled and we will remove the yolks (we will need them later) and grate the whites on a coarse grater. We do the same with gherkins...

Now let's take care of the liver. By this time it had already cooked and cooled down and we calmly grated it on a coarse grater...

That's it, our salad ingredients are ready, we can start styling. Place 1/2 of the liver on the dish on which the salad will be placed as the first layer and grease it with mayonnaise...

The second layer is 1/2 of the cucumbers, we also grease them with mayonnaise on top...

Third layer of egg white, 1/2 part, coated with mayonnaise...

Fourth layer onion (without mayonnaise) 1/2 part...

and now 1/2 of the carrots and grease with mayonnaise...

Place the remaining half of the liver on top...

grease it with mayonnaise and place the rest of the remaining ingredients on top in the same order:
cucumber+mayonnaise
protein+mayonnaise
onion
carrots+mayonnaise
And on top we decorate our salad with the previously set aside yolks, grated on a fine grater...

Let the salad soak for a couple of hours at room temperature and you can serve, or as I wrote above, put it in the refrigerator and the next day enjoy a delicious salad and free time! If you love liver as much as I do, then you will like this salad.

Cooking time: PT00H45M 45 min.

Approximate cost per serving: 35 rub.

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 mixed with veal 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 the 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.

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 in 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.