Salad with Liver and Pollock ROE Recipe
Salad with liver and Pollock ROE. Budget, but also a beautiful salad is obtained with a delicate soft taste. This salad will not spoil the festive table, it will be a wonderful snack on weekdays. Satisfying, because it contains potatoes and carrots. You can use it as an independent dish, for example: for dinner or a snack.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Potatoes and carrots should be cooked in the “uniform”, hard-boiled eggs. Preparing everything for the salad. Liver and caviar in the same tin can can be purchased at the store. You can also take it from individual banks. This is quite inexpensive. Put the mayonnaise in the dish. Mayonnaise can be made at home or take a store. Squeeze the garlic into it. Put the garlic to taste. I put 1 clove. Add a pinch of salt and pepper-Cayenne or any pepper you like. Stir. I will make salad 2 types of serving. I will make one portion in a ring, and the second in a salad bowl. The amount of these ingredients is enough for two servings of lettuce in a ring OR for two servings of lettuce in a salad bowl.
  2. We put the salad in a ring so: 1 layer: boiled potatoes, cut into small cubes + a layer of dressing 2 layer: green onion chopped fine (leave a little onion for serving) 3 layer: liver and Pollock ROE + dressing layer 4 layer: cucumber cut into small cubes + a layer of dressing 5 layer: carrots cut into small cubes + a layer of dressing 6 layer: chopped eggs, do not put the dressing on top of the salad Cover with a cap and send to the refrigerator to stand and soak before serving. To serve, decorate the salad with chopped dill and green onions, put half an egg side by side.
  3. For the second type of serving, we make a salad in a common salad bowl. Cut potatoes, carrots, cucumber larger than in the salad, which was made in the ring, green onions-small. Filled with dressing, mixed. With a teaspoon, I laid out the liver and Pollock ROE beautifully, half a teaspoon at a time. Put in the refrigerator to stand before serving. Served, sprinkled with dill salad, green onions and put the egg quarters.
  4. Salads are ready to eat.
  5. Here is such a soulful and beautiful view of the salad.
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