Liver and Pickled Cucumber Salad is a savory, high-protein dish perfect for liver lovers. This salad combines the unique textures of liver and pickled cucumbers, giving it a slightly tangy flavor, while caramelized onions add sweetness that balances the richness of the liver. Finished with mayonnaise, this simple yet delicious recipe is versatile enough to be served as a main dish, side, or sandwich filling. Whether served warm or chilled, it’s a great way to incorporate nutrient-dense liver into your diet.
Full Recipe:
Ingredients
- Onions – 5 medium (approx. 480 g), finely sliced
- Pickled cucumbers – 6 medium (approx. 400 g), chopped
- Liver – 700 g (any type: chicken, beef, or lamb liver, trimmed of any membranes and sinews)
- Salt – to taste
- Black pepper – to taste
- Mayonnaise – to taste (approximately 3-4 tbsp, adjust based on desired creaminess)
Steps to Make Liver and Pickled Cucumber Salad
Step 1: Prepare the Liver
- Clean and Trim: If your liver has any visible membranes or connective tissue, carefully trim them off to ensure a smooth texture.
- Season and Sear: Season the liver with salt and pepper. Heat a bit of oil in a large skillet over medium-high heat. Add the liver and cook for about 3-4 minutes on each side or until cooked through but still tender.
- Cool and Slice: Remove from the skillet and let the liver cool. Once cooled, cut the liver into bite-sized pieces or thin strips.
Step 2: Caramelize the Onions
- Slice the Onions: Finely slice the onions into thin strips.
- Cook: In the same skillet, add a bit of oil (or butter if you prefer a richer taste) and cook the onions over medium heat. Stir frequently until they become soft and caramelized, about 15-20 minutes.
- Season: Sprinkle with a little salt to enhance the sweetness of the onions.
Step 3: Prepare the Pickled Cucumbers
- Chop the pickled cucumbers into small, even-sized pieces for uniformity in the salad.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the chopped liver, caramelized onions, and pickled cucumbers.
- Add mayonnaise a tablespoon at a time, mixing thoroughly after each addition until the ingredients are evenly coated and reach your desired creaminess.
- Season with additional salt and black pepper as needed.
Step 5: Serve and Enjoy
- Transfer the salad to a serving dish. This salad can be enjoyed warm or chilled, depending on your preference.
Nutrition Facts (Approximate per Serving)
(Serves 6)
- Calories: 200 kcal
- Protein: 18g
- Fat: 12g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 550mg
- Iron: 4mg
Note: Nutritional values are estimates and may vary based on specific ingredients.
Frequently Asked Questions (FAQs)
1. Can I use any type of liver for this salad?
Yes, you can use chicken, beef, or lamb liver based on preference. Chicken liver is milder, while beef and lamb liver have stronger flavors and are slightly firmer.
2. Can this salad be made ahead of time?
Absolutely! The flavors actually improve when it’s made a few hours in advance, as they meld together beautifully.
3. What’s the best way to keep the liver from turning tough?
Avoid overcooking the liver. Cook it only until it’s no longer pink inside. Overcooked liver can become rubbery, so keep a close eye on it.
4. Can I replace the mayonnaise?
Yes, for a lighter version, you can replace mayo with Greek yogurt or sour cream. It will alter the taste slightly but still complement the flavors well.
Tips for Making the Perfect Liver and Pickled Cucumber Salad
- Use Fresh Liver: Fresh liver has the best texture and flavor. If using frozen liver, make sure it’s completely thawed before cooking.
- Experiment with Herbs: Adding fresh dill or parsley can bring a bright note to the salad, balancing the richness.
- Adjust Mayonnaise to Taste: Start with a small amount and add more gradually. This prevents the salad from becoming overly creamy.
- Cool Before Adding Mayonnaise: If you add mayonnaise to hot ingredients, it may become oily. Allow everything to cool slightly for the best consistency.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended as the mayonnaise can separate, and the liver may become rubbery when thawed.
- Reheating: While this salad is delicious served cold, it can be gently reheated on the stovetop if preferred. Stir occasionally to maintain a smooth texture.
Conclusion
Liver and Pickled Cucumber Salad is a unique dish packed with protein, iron, and vibrant flavors. The rich taste of the liver, combined with the tartness of pickled cucumbers and sweetness of caramelized onions, results in a satisfying salad that’s both nutritious and delicious. Simple to prepare and easy to store, this salad can be made ahead of time and enjoyed cold or warm, making it a versatile addition to your recipe collection. Perfect for liver lovers or those seeking nutrient-dense meals, this salad brings an exciting twist to traditional flavors! Enjoy!