Pechenkin salad with chicken liver layers recipe. Recipe: Salad "Puff Pechenkin" - with chicken liver. Pechenkin salad: recipe and ingredients

500-600 grams of chicken or veal liver;
150-200 grams of pickled cucumbers;
5-7 pcs. chicken eggs;
5-7 pcs. fresh medium-sized carrots;
5-6 small heads of white onions;
2-3 tsp. butter;
1-2 bunches of fresh dill and parsley;
“Delicacy” mayonnaise;
salt, ground black pepper, other spices - according to taste preferences.

Recipe:

Boil veal or chicken liver in lightly salted boiling water until fully cooked, then cool. In the case of veal liver, it must be grated on a medium or coarse grater; with chicken liver, it must be cut into small strips. In addition, chicken and veal liver can be combined, which will only enhance the taste of the finished dish.
Place the pickled cucumbers from the jar in a colander and wait until all the marinade has drained, then rinse them under cold running water, dry and cut into small cubes. Wash several medium-sized carrots thoroughly, peel using a vegetable peeler, then boil in boiling water until fully cooked and grate on a medium, coarse or Korean grater.
Peel several small heads of white onions, cut into small pieces and fry in a preheated frying pan in a small amount of butter until the onions acquire a characteristic golden hue and a pleasant aroma. Using a slotted spoon, remove the onions from the pan and place on a paper towel folded several times so that it absorbs all the fat.
Boil several chicken eggs hard-boiled, then drain the boiling water and pour ice water over the eggs for 1-2 minutes to make them easier to clean in the future. After cooling and peeling, the eggs must be divided into whites and yolks, the whites grated on a medium or coarse grater, the yolks also grated on a medium or coarse grater and left to decorate the finished dish.
Place the prepared salad ingredients in a separate bowl or salad bowl in a certain sequence: the first layer is half of the chicken or beef liver in stock, then apply a thick layer of mayonnaise and lay out the fried onions in the second layer. The third layer is pickled cucumbers cut into small cubes, a layer of “Delicacy” mayonnaise, grated boiled carrots, then lay out egg whites, mayonnaise, then alternate layers until the ingredients run out. The last layer is grated egg yolks on a medium or coarse grater, after which the finished salad must be left to steep in the refrigerator for several hours.

Serve chilled, garnished with finely chopped dill and whole parsley leaves. Interesting, tasty, healthy and nutritious puff salad “Pechenkin” is ready to delight you and your guests! Bon appetit everyone!

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!

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.

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.

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