This creamy liver and pickled cucumber salad is a unique and flavorful dish, perfect for those who enjoy the rich taste of liver combined with the tanginess of pickled cucumbers. This salad is popular in many Eastern European cuisines and can be served as a hearty appetizer, a side dish, or even as a filling for sandwiches. The liver adds a deep, earthy flavor, balanced by the crunch and acidity of the cucumbers, while the onions provide a slight sweetness. It’s all brought together with a touch of mayonnaise, making the salad creamy and smooth.
Full Recipe:
Ingredients:
- Onions: 5 medium (approx. 480 g), finely sliced
- Pickled cucumbers: 6 medium (approx. 400 g), chopped
- Liver: 700 g (chicken, beef, or lamb liver, trimmed of any membranes and sinews)
- Salt: To taste
- Black pepper: To taste
- Mayonnaise: Approximately 3-4 tbsp, adjust based on desired creaminess
Instructions:
Step 1: Prepare the Liver
- Trim and Clean the Liver: If necessary, remove any membranes, sinews, and visible fat from the liver. Rinse it under cold water and pat dry.
- Cook the Liver: In a skillet, add a little oil and heat it over medium-high heat. Add the liver pieces and cook for 4-5 minutes on each side, or until fully cooked and no longer pink inside. Be careful not to overcook, as liver can become tough and dry.
- Season and Cool: Season with salt and black pepper while it’s still warm. Once done, set the liver aside to cool.
Step 2: Prepare the Onions
- Slice and Soften the Onions: Finely slice the onions. In the same skillet, add a little more oil if needed and sauté the onions over medium heat until soft and golden brown. This should take about 10 minutes. Let them cool to room temperature once cooked.
Step 3: Chop the Liver and Cucumbers
- Chop the Liver: Once the liver has cooled, chop it into small, bite-sized pieces.
- Chop the Pickled Cucumbers: Cut the pickled cucumbers into small pieces, roughly the same size as the liver pieces, to ensure even distribution in the salad.
Step 4: Combine Ingredients
- Mix the Ingredients: In a large mixing bowl, add the chopped liver, sautéed onions, and chopped pickled cucumbers.
- Add Mayonnaise: Start by adding 3 tablespoons of mayonnaise to the bowl. Mix everything well, ensuring the mayonnaise coats all the ingredients evenly. Add more mayonnaise if you prefer a creamier consistency.
- Season to Taste: Taste the salad and adjust salt and black pepper to your preference.
Step 5: Chill and Serve
- Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together beautifully.
- Serve: Serve chilled as a side dish, an appetizer, or as a filling for sandwiches or wraps. Garnish with fresh parsley for an extra touch of color, if desired.
Nutrition Facts (per serving):
(Approximately based on 6 servings)
- Calories: 240 kcal
- Protein: 18 g
- Fat: 16 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 450 mg
Note: Nutritional values can vary based on specific ingredients and mayonnaise brand used.
Tips for Making the Best Liver and Pickled Cucumber Salad:
- Choose Your Liver Carefully: Chicken liver has a milder taste, while beef or lamb liver offers a stronger, more intense flavor. Select based on your preference.
- Avoid Overcooking the Liver: Liver is best when cooked until just tender, as overcooking can make it tough and bitter. Cook it just until it is no longer pink in the center.
- Adjust Mayonnaise for Creaminess: The mayonnaise amount is flexible; start with 3 tablespoons and add more if you prefer a creamier consistency.
- Add Herbs for Extra Freshness: Fresh herbs like parsley, dill, or chives can enhance the flavor and add freshness to the salad.
- Balance the Acidity: Pickled cucumbers add a nice tang, but if you want more acidity, add a splash of pickle juice or a squeeze of lemon.
Storage Tips:
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
- Freezing: Freezing is not recommended for this salad, as the mayonnaise and vegetables may become watery once thawed.
- Make-Ahead Tips: This salad can be made a day ahead, which may enhance the flavors as they have more time to meld together.
Frequently Asked Questions (FAQs):
Q: Can I use a different type of pickle?
A: Yes, you can substitute dill pickles with bread-and-butter pickles or even pickled peppers if you want a sweeter or spicier flavor. Adjust based on your taste preference.
Q: How can I make the salad less bitter if using beef or lamb liver?
A: To reduce bitterness, soak the liver in milk for 30 minutes before cooking. This helps to mellow out any strong flavors.
Q: Is it possible to substitute mayonnaise?
A: You can use Greek yogurt, sour cream, or a combination of both for a lighter dressing with a slight tang. Keep in mind that the flavor will differ slightly.
Q: Can this salad be served warm?
A: While it is traditionally served chilled, you can serve it slightly warm if preferred. Just note that chilling allows the flavors to meld together better.
Q: What can I serve with this salad?
A: This salad pairs well with crusty bread, crackers, or even as a filling in a wrap. It also makes a great side dish for a light soup or a simple vegetable platter.
Conclusion:
Creamy liver and pickled cucumber salad is a unique, flavorful dish that’s satisfying and easy to prepare. With tender liver, crunchy pickled cucumbers, and sweet, softened onions, this salad offers a wonderful balance of flavors and textures. The mayonnaise dressing adds just the right amount of creaminess, making it a versatile dish that works well as an appetizer, a side, or a filling. For liver lovers, this recipe provides a new way to enjoy its rich taste in a refreshing, tangy salad. Whether you’re introducing liver to your menu or looking for a classic Eastern European dish, this salad is sure to delight!