Recipe for pollock liver salad. Calorie, chemical composition and nutritional value.

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.

Classic recipe

Salad with pollock liver (the recipes are easy to follow) can be prepared as an appetizer for the holiday table, or as a hearty and healthy dinner.

What ingredients will you need?

It’s easy to prepare a seafood dish using the now classic combination of products:

• 1 can of canned pollock liver in oil;
• 3 boiled chicken eggs;
• 2-3 fresh cucumbers;
• 100 g boiled rice;
• 1 bunch of green onions;
• 1 small bunch of fresh parsley or dill;
• 3-4 tbsp. l. mayonnaise;
• 1 pinch of salt;
• 0.5 tsp. freshly ground black pepper.

Step-by-step cooking process

Before cooking, you need to prepare all the ingredients, boil the chicken eggs, wash the greens and cucumbers:

1. Peeled boiled eggs should be coarsely chopped and then mashed with a fork along with the pollock liver.

2. Then you need to add chopped green onions and boiled rice to the resulting mass, season with spices, mayonnaise and salt, mix everything thoroughly.
3. At the very end, you need to finely chop the cucumbers and some of the greens, mix again.

What can I add?

You can add chopped onion for spiciness, and canned corn for sweetness and beauty. The mayonnaise in this salad can be replaced with a healthier sour cream sauce with mustard and horseradish.

Rules for serving dishes, decoration

You can serve this elegant and satisfying dish on your holiday table in portioned tartlets or on green iceberg lettuce leaves. Garnish with fresh parsley leaves or a sprig of dill.

Pollock liver salad with rice and green peas - recipe

I suggest you try making a delicious layered pollock liver salad! This salad can be prepared either in portions at once - it will look very festive and appetizing, or in a common salad bowl. The salad is not at all complicated, all the ingredients are accessible and inexpensive. And if you don’t have pollock liver, you can easily replace it with canned cod liver – it will be no less tasty!

Ingredients for preparing salad with pollock liver:

• Canned pollock liver - 1 can
• Boiled rice - 1 cup
• Pickled cucumbers or gherkins - 2-3 pcs.
• Boiled eggs - 2-3 pcs.
• Canned green peas - 1/2 can
• Dill - bunch
• Mayonnaise - 2-3 tbsp. spoons

Layered potato salad

Salad with pollock liver (the recipe is suitable for serving on a festive table) can be prepared in advance for the arrival of guests, laying out the ingredients in beautiful layers.

What ingredients will you need?

• 1 can of canned pollock liver;
• 3-4 boiled chicken eggs;
• 200 g boiled potatoes;
• 2-3 pickled cucumbers;
• 1 onion;
• 150 g hard cheese;
• 150 g mayonnaise;
• 3-4 pinches of freshly ground black pepper;
• 3-4 sprigs of fresh herbs to decorate the dish.

Step-by-step cooking process

This salad can be easily and quickly made from pre-prepared ingredients, laying them out in layers on a large flat plate or in a glass salad bowl with high sides.

Further:

1. In the first layer, you need to evenly distribute half of the boiled potatoes, grated into a coarse grater, onto the bottom, pepper and grease with a small amount of mayonnaise.
2. On top you need to put finely chopped onions, also pepper, but do not grease with mayonnaise.
3. Then you should carefully distribute the pollock liver, mashed with a fork, in an even layer, and again add a little pepper.
4. After this, you need to grate the boiled chicken whites on a coarse grater, smooth them out and coat them with mayonnaise.
5. Next, you need to lay out finely chopped pickles, squeezed out of excess liquid, in an even layer.
6. Then place the remaining grated boiled potatoes on top, pepper and grease with a small amount of mayonnaise.
7. After this, you need to grate the hard cheese on a medium grater, place it in the final layer, and if desired, grease it again with mayonnaise.

8. Garnish the dish with finely grated egg yolks and fresh herb leaves.

What can I add?

The salad should soak in the refrigerator for at least 1-2 hours.

Rules for serving dishes, decoration

The beautiful dish must be served in layers, carefully cutting the salad into portions.

Healthy salad with bell pepper

Salad with pollock liver (a healthy and unusual colorful dish recipe that will decorate a festive menu) can be prepared from fresh and canned vegetables without mayonnaise.

What ingredients will you need?

For this simple and easy to prepare dish, you can take the following ingredients:

• 1 can of canned pollock liver;
• 3-4 boiled chicken eggs;
• 0.5 fork Iceberg lettuce or Chinese cabbage;
• 1-2 sweet bell peppers of different colors;
• 0.5 cans of canned sweet corn;
• 3 cloves of garlic;
• 5 tsp. freshly ground black pepper;
• 1 pinch of salt;
• 1 bunch of green onions;
• 0.5 lemon.

Step-by-step cooking process

All vegetables and herbs should be thoroughly washed in running water and dried:

1. The pepper, cleared of seeds and stalks, must be chopped into thin strips.

2. It is advisable to cut the salad leaves into medium elongated pieces.
3. Peeled, cooled eggs can be coarsely chopped.
4. Green onion feathers should be cut into small rings.
5. Canned pollock liver must be mashed well with a fork with chopped garlic and ground black pepper.
6. All components should be combined in a deep bowl, add salt and mix gently.

What can I add?

The dish can be seasoned with a small amount of soy sauce and lemon juice.

Rules for serving dishes, decoration

The finished salad should be divided into portioned plates, each garnished with a slice of fresh lemon and sprinkled with grated egg yolk.

Holiday salad

Salad with pollock liver (the recipe can be modified according to desire and taste) can decorate any holiday table.

What ingredients will you need?

For this version of an elegant puff dish, you will need the approximate number of available components:

Step-by-step cooking process

The salad can be assembled in portioned glass molds or a salad bowl, or by using a cooking ring on a flat plate.

Further:

1. First, you need to marinate the peeled and finely chopped onion for 7-10 minutes. in boiling water with vinegar.
2. The first layer should be grated boiled potatoes, do not compact them, but lightly level them, add salt and pepper, and spread with an even layer of a small amount of mayonnaise.

3. The next layer should be layered with pickled onions, first placing them on a sieve to allow the water to drain well.
4. Then you should lay a layer of chopped canned liver, level it and pepper.
5. On top you need to grate processed cheese into a coarse grater, which can be lightly frozen beforehand.
6. After this, you need to lay out grated or finely chopped boiled chicken eggs, coat with a layer of mayonnaise, and pepper.
7. Now you need to carefully spread a layer of grated boiled carrots around the outer circumference, place finely chopped pickled cucumbers in the center, and loosely lay grated hard cheese around it.
8. You can decorate the salad with a pattern of thin lines of mayonnaise on top and put it in the refrigerator for 3-5 hours.

What can I add?

You can add canned sweet corn or green peas.

Rules for serving dishes, decoration

The finished salad can be served without decoration or sprinkled with chopped green onions before serving.

Layered salad with olives

The recipe for a healthy salad with pollock liver can be assembled in advance in spectacular layers for a holiday appetizer, or you can mix all the ingredients directly for a hearty family dinner.

What ingredients will you need?

For this tasty and nutritious dish, you need to prepare the ingredients according to the following list:

• 240-300 g of canned pollock liver;
• 200 g hard cheese;
• 1 leek stalk;
• 5-6 leaves of Iceberg lettuce;
• 5-6 boiled chicken eggs;
• 1 small salad onion;
• 15-20 pitted olives;
• 70 g mayonnaise;
• 3-4 pinches of freshly ground black pepper;
• 1 small bunch of fresh curly parsley.

Step-by-step cooking process

First, you need to wash the greens and lettuce leaves in running cold water and dry them well on a paper towel:

1. Now you should beautifully place whole green leaves on the bottom and along the edges of a shallow salad bowl, forming a bowl, and fasten with a small amount of mayonnaise.
2. Next, you need to lay out a layer of half of the boiled eggs, grated on a coarse grater, smooth it out and also grease it with mayonnaise.

3. Then place the next layer of leeks cut into rings and pepper.
4. After this, you need to distribute the mashed canned pollock liver, mixed with finely chopped onions and freshly ground black pepper.
5. Next, you need to lay out the remaining grated boiled eggs, grease them with a layer of mayonnaise.
6. Spread an airy layer of grated hard cheese on top and squeeze out a thin mesh of mayonnaise on top.

Then you can lay out the pattern of olive rings and put the dish in the refrigerator for several hours so that the salad has time to soak well.

Rules for serving dishes, decoration

The finished dish can be decorated with fresh herbs before serving.

Salad with liver and pollock caviar

Unusual salads include salad with liver and pollock caviar.

• A jar of pollock liver and caviar – 1 jar
• Onion – 1 small, can be used as a salad
• Fresh champignons – 4-5 small pieces
• Eggs – 5 pieces
• Tomatoes – 2 pieces
• Chopped greens - heaped tablespoon
• Lemon juice - tablespoon

1. Boil the eggs, cool, peel and cut into slices.
2. Tomatoes, too, in slices or halves of slices, if they are “cream”.
3. Wash the champignons thoroughly with a brush and pour over boiling water. Cut into thin slices, lightly moisten with lemon juice.
4. Cut the onion into rings.
5. Remove the pollock liver and caviar from the jar and let the oil drain. Cut into slices.
6. Mix all ingredients carefully.

Mix the remaining lemon juice with a spoonful of oil from a jar, add black pepper or half a teaspoon of any mustard if desired, and season the salad.

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 erroneous: pollock is a representative of the cod fish family and, in terms of its beneficial qualities, is not only not inferior to cod itself, but also surpasses it in the content of some vitamins and microelements.

Spread for sandwiches

You can make a very light pate for sandwiches from pollock liver, adding healthy ingredients to it that will give the spread a new unusual taste.

Preparation next.

What ingredients will you need?

For this salad you will need the following products:

• 1 can of canned pollock liver;
• 1 pack of fresh cottage cheese;
• 2 boiled chicken eggs;
• 1 small pod of hot pepper;
• 1 bunch of greens;
• 2-3 cloves of garlic;
• 0.5 tsp. freshly ground black pepper;
• 1 pinch curry seasoning.

Step-by-step cooking process

First, you need to thoroughly mash the canned pollock liver with fresh cottage cheese and spices with a fork:

1. Then you need to chop fresh herbs with garlic.
2. The hot pepper pod, cleared of seeds and stalks, should be finely chopped with a sharp knife. It is advisable to do this with rubber gloves.
3. Boiled chicken eggs need to be finely chopped and added to the rest of the ingredients, mix everything thoroughly.

What can I add?

You can add bright small cubes of sweet bell pepper to this salad.

Rules for serving dishes, decoration

The prepared pate can be immediately spread on toasted white bread or served separately in a beautiful salad bowl, garnishing the dish with leaves of fresh herbs.

Pollock liver salad with melted cheese, eggs and carrots

The salad is healthy, light without mayonnaise, beautiful and tender.

Ingredients:

• Pollock liver in a jar
• The cheese is melted. ‒ 100 g
• Green onions, parsley and salt
• Eggs - 4 pcs.
• Carrot - 1 pc.

Preparation:

Boil the eggs and chop. After cooling the carrots and cheese, grate them. Mash the liver, chop the onion finely. Combine ingredients and mix. When serving, decorate the salad with herbs.

Pollock liver is not a cheaper substitute for cod liver, as many people think. This is a tasty and very healthy product that contains vitamins and microelements.

What makes pollock liver especially valuable is the vitamin B3 it contains, which is not widely distributed at all, but is extremely important for human health. It relieves depression and other severe nervous and mental conditions, supports the brain, treats insomnia, eczema, psoriasis and vitamin deficiency.

Simple pollock liver salad with eggs

The fastest and simplest pollock liver salad is prepared from a minimum number of ingredients, and looks very impressive on the table, thanks to the serving of chicken protein halves.

Preparation next.

What ingredients will you need?

For this version of a hearty and healthy dish you will need the following simple ingredients:

• 1 can of canned pollock liver;
• 5-6 boiled chicken eggs;
• 1 onion;
• 1 bunch of green onions;
• 1 pinch of salt;
• 1 pinch freshly ground black pepper.

Step-by-step cooking process

First you need to peel the boiled chicken eggs and separate the whites from the yolks:

1. The peeled onion should be chopped into small cubes using a sharp knife, salted and kneaded until soft. If the onion is too spicy, you can let it sit for 5 minutes. Pour boiling water over it and then drain into a sieve.
2. Green onions should be washed in cold running water, dried with a paper towel and cut into small rings.
3. It is advisable to cut chicken egg whites into neat halves.
4. The canned pollock liver should be well ground with a fork along with black pepper and egg yolks into a homogeneous airy mass.

5. Then mix the mashed liver with proteins and onions, add salt if necessary.
6. Next, you need to stuff the resulting mixture into halves of egg whites.

What can I add?

You can beat all the ingredients in a blender until smooth.

Rules for serving dishes, decoration

The dish should be served on a flat plate decorated with green salad leaves.

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. Coarsely grind the peeled carrots 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.

Delicate salad with avocado

You can have an easy snack with a healthy pollock liver salad with tender avocado, and for a more satisfying dish, add green beans and boiled eggs.

What ingredients will you need?

For the basic version of the salad you will need the following components:

• 2 ripe avocados;
• 1 can of canned oil or in its own juice;
• 10-13 pickled gherkins;
• 1 bunch of green onions;
• 35 ml olive oil;
• 0.5 lemon or a whole lime;
• 1 pinch of salt;
• 0.5 tsp. freshly ground black pepper;
• 3-4 sprigs of fresh herbs for decoration.

Step-by-step cooking process

First, you should thoroughly wash and dry all the necessary components:

1. Green onion feathers should be finely chopped into thin rings using scissors or a sharp knife.

2. Avocado fruits should be cut in half, the pit should be removed, and the pulp should be freed from the skin and chopped with a knife or mashed with a fork. To prevent the avocado from darkening, pour lemon or lime juice over the pulp and then stir.
3. It is advisable to cut the pickled gherkins into thin semicircular slices, removing the tails.
4. Next, you should mash the canned food well with a fork without liquid, season with freshly ground black pepper.
5. Then you need to combine all the prepared ingredients, season the salad with a mixture of olive oil, lemon or lime juice and a pinch of salt, and mix gently.

What can I add?

You can cut all the ingredients into small cubes, add chopped fresh tomato pulp and basil leaves to the salad.

Green onion feathers can be replaced with leeks or shallots, and fresh cucumbers can be used instead of pickled gherkins.

Rules for serving dishes, decoration

The finished dish should be decorated with a slice of lemon and leaves of fresh herbs.

Recipe for pollock liver salad. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pollack liver salad”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pollock liver salad is 230.7 kcal.

• Serving = 144 g (332.2 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fresh salad with celery

Celery stalks will give the fish delicacy salad a bright and fresh taste, as well as add benefits and vitamins, making the dish lighter and less calorie-rich.

What ingredients will you need?

For this simple fresh appetizer you will need the following ingredients:

• 1 can of canned food in oil;
• 3 boiled chicken eggs;
• 4-5 pcs. stalk celery;
• 2 fresh cucumbers;
• 1 bunch of fresh parsley;
• 1 sour green apple;
• 1 bunch of green onions;
• 70 ml sour cream;
• 0.5-1 tsp. mustard;
• 1-2 pinches of salt;
• 0.5 tsp. freshly ground black pepper.

Step-by-step cooking process

Hard-boiled chicken eggs must be cooled in cold water and shelled:

1. It is advisable to peel the stems of washed celery using a vegetable peeler to remove the hard fibers of the outer layer, then chop them into small cubes or thin half rings.

2. Fresh cucumbers should be peeled and chopped in any way.
3. It is advisable to grate the apple, peeled and cored, into a coarse grater.
4. The onion and parsley must be finely chopped.
5. Boiled chicken eggs can be cut into thin strips or grated on a coarse grater.
6. The pollock liver should be mashed with a fork with freshly ground black pepper and combined with the rest of the prepared ingredients in a deep salad bowl.
7. Then you need to season the salad with a mixture of sour cream with mustard and a pinch of salt, mix all the ingredients thoroughly.

What can I add?

In a similar way, you can prepare a salad with celery root by grating the peeled root into a coarse grater.

Rules for serving dishes, decoration

You can serve the salad with toast from white or black bread, garnishing the dish with chopped herbs.

Appetizer from pollock liver in tartlets

An interesting portioned dish can be easily prepared in advance before guests arrive, and the serving baskets can be baked in your own kitchen using a simple recipe with the necessary molds.

Salad with pollock liver. Recipe in tartlets.

Such a beautiful, spectacular appetizer would look equally appropriate at a business buffet or family celebration.

What ingredients will you need?

Step-by-step cooking process

First you need to prepare the dough for the tartlets:

1. Chilled butter, grated, must be grated with sifted wheat flour, then add a loose raw egg with granulated sugar and a pinch of salt, pour in cold water or milk, mix thoroughly, form a ball, wrap in cling film and refrigerate for half an hour.
2. Then you need to heat up the oven, setting the temperature to 180 degrees.
3. In the meantime, you need to roll out the dough into a thin layer, cut into pieces and carefully form tartlets using a special mold and place in a hot oven for 15-25 minutes.
4. Now you can start filling. To do this, grind the pulp of a peeled avocado and sprinkle it with lemon juice.

5. The canned pollock liver should be placed in a chopper bowl along with pepper, garlic and some chopped herbs, and beat all the ingredients until they have a light, homogeneous consistency.
6. Then you need to add avocado pulp with citrus juice and curd cheese, beat everything again and put it in the refrigerator.
7. In the meantime, you need to cut the gherkins and sweet bell peppers into small pieces, and drain the liquid from the canned corn.
8. The curd-liver mousse should be beautifully placed into the baked cooled tartlets; you can squeeze it through a pastry bag.
9. Garnish each tartlet with canned corn, pieces of pickled gherkins or cubes of red sweet pepper and fresh herbs.

What can I add?

Instead of tartlets, you can portionally stuff the caps of fresh champignons or the whites of boiled chicken eggs with this mousse.

Rules for serving dishes, decoration

If you prepare this elegant dish in advance, it can sit in the refrigerator for several hours, but it is advisable to decorate it with herbs just before serving.

Layered salad of pollock liver and vegetables

The dish is nutritious and beautiful with tender eggs and green peas. The cucumbers add great flavor, and the carrots and onions brighten the salad.

Ingredients:

• Pollock liver, peas – 1 b.
• Potatoes - 4 pcs.
• Carrots, pickled cucumbers, eggs - 2 pcs.
• Red onion - half a head
• Mayonnaise and greens

Preparation:

Boil eggs and vegetables. Cut into small cubes. Mash the liver by draining the oil from the jar. Place the ingredients in a bowl. Finely chop the onion, pour boiling water over it and let sit for about 8 minutes. Place cucumbers, cut into slices, peas and onions in a bowl. Add mayonnaise, stir and garnish with herbs.

You can lay out the salad in layers, then grease each layer with a mesh of mayonnaise.

Useful tips and tricks

Adviсe:

• An open can of canned pollock liver should be used immediately for cooking. Do not store unused canned food in an iron can after opening, even in a cold place. They must be placed in a glass jar.
• Onions and celery stalks can eliminate or soften the characteristic specific odor of canned liver, so they are often added to salads with this product.
• Pollock liver goes well with almost any fresh vegetables and leafy greens.
• Boiled chicken eggs give the dish tenderness and a pleasant texture.
• Boiled rice or potatoes go well in a salad with fatty liver, and also add nutrition to the dish.
• For greater benefits of the finished salad, it is recommended to exclude fatty mayonnaise from everyday use, reserving this high-calorie salad dressing only for rare holiday feasts.
• The fish delicacy is a very high-calorie product, so you should not abuse it, but prepare the appetizer in small quantities, diluting it with healthy dietary ingredients, fresh vegetables and plenty of herbs.

Original recipes for delicious salads with unusually healthy pollock liver will help you include this valuable fish product in a variety of ways in your everyday family menu, not limited to just holiday dishes.