The liver must be in the diet of every person.
This product is especially recommended for children, pregnant women and people with diabetes.
The liver has not only beneficial properties, but also has a bright aroma and taste.
First and second courses are prepared from it, as well as appetizers and salads.
Salad "Liver under a fur coat" - the basic principles of preparation
For salad "Liver under a fur coat" use boiled chicken, beef or pork liver.
Beef liver must be cleaned of films and veins. The film will be removed easily if the liver is doused with boiling water.
Chicken liver is a delicate product, which, moreover, cooks very quickly. When processing chicken liver, special attention should be paid to bile. It must be cut out so that the bag does not burst, and bile does not fall on the product.
The liver is boiled, then crushed using a grater or blender and spread in a deep dish. Boil vegetables, grind in the same way as the liver and spread them in layers on top of the liver. Each layer is coated with mayonnaise.
Recipe 1. Liver under a fur coat salad with pickles
Ingredients
half a kilogram of beef liver;
parsley greens;
onions - 200 g;
green salad;
200 g carrots;
common salt and ground red pepper;
200 g of beets;
200 g mayonnaise;
pickle;
100 g rast. oils.
Cooking method
1. We wash the liver, cut out the ducts and clean it from the film. We spread the liver in slightly salted water, and cook until soft. Cool completely and cut into thin, short straws.
2. Peel and wash the onions and carrots. Shred feathers bow. Cut the carrots into thin strips. Heat the oil in a pan. Put the onion in it and fry until golden brown. Put the fried onion in a plate. Put the carrots in the same pan, stirring constantly, fry until tender. Salt and pepper vegetables during frying.
3. Salted cucumber finely chopped. Peel the beets, rub with large chips.
4. Lettuce form layers in this order:
- chopped liver;
- fried onions;
- finely chopped pickles;
- braised carrot;
- shredded beets.
On each layer we make a mesh of mayonnaise. Garnish with parsley sprigs and lettuce.
Recipe 2. Salad "Liver under a fur coat" with cheese
Ingredients
half a kilogram of beef liver;
mayonnaise;
two onions;
butter;
sour cream - 80 g;
three eggs;
cheese - one hundred grams;
two carrots;
three potatoes;
green onions and cranberries.
Cooking method
1. Wash and boil potatoes and carrots. We drain the water and completely cool the vegetables. Remove the peel with a knife from vegetables, and chop them on a coarse grater. We leave one carrot whole to be used later for decoration.
2. We wash the liver under the tap, clear of films and ducts. Rinse again and dip with disposable towels. Cut it into medium pieces, spread it in slightly salted water and boil until soft. You can fry the liver, and then bring to readiness, stewing in sour cream.
3. We clean the onion, wash it and chop it in small pieces. Spread in the heated oil and fry it until transparent.
4. Pass the boiled liver and fried onions through a meat grinder or grind in a blender. Season the liver paste with red pepper and salt, add sour cream and rub well, to make a pasty mass.
5. Clean the boiled eggs, separate the proteins from the yolks. We spread the yolks in the bowl and knead with a fork. Rub the protein with large chips. Grind cheese on a large segment of the grater.
6. On a wide, flat dish we form a salad in the following order:
- potato chips mixed with sour cream. Solim;
- liver paste;
- cheese chips;
- grated carrot;
- crushed yolks;
- crushed proteins.
Coat each layer with mayonnaise. We also lubricate the sides with mayonnaise. We decorate the salad with mugs of carrots, finely chopped green onions and cranberries.
Recipe 3. Salad "Liver under a fur coat" with garlic
Ingredients
500 g chicken or beef liver;
mayonnaise - half a glass;
100 grams of cheese;
black pepper and sea salt;
2 potatoes;
4 garlic cloves;
3 carrots;
70 g of onion;
eggs - 3 pcs.
Cooking method
1. Rinse and boil vegetables in their skins until soft. Cool, peel with a sharp knife and rub the carrots and potatoes on a fine grater.
2. Wash the liver, cut films and veins. If using chicken liver, carefully check that there are no bags of bile left. Rinse and soak again with napkins. Cut the beef liver into pieces, and cook the whole chicken.
Make a liver of your choice. Boil, fry or stew. Salt, pepper.
3. Finely chop the peeled onion, and fry in hot oil until golden brown. Put the fried onions to the liver.
4. Grate cheese with large chips. Peeled garlic through a garlic squeezer. Put the cheese chips in a plate and add garlic to it.
5. Grind the liver with fried onions in a blender or in a meat grinder.
6. Grate the yolks and squirrels separately. Arrange them in separate plates.
5. Now start shaping the salad. Place a serving ring in the center of the flat plate. If you don’t have one, make it from a plastic bottle. Lay out all the ingredients in the following order:
- grated potatoes. Salt and spread with mayonnaise;
- liver paste. Cover the layer with a double portion of mayonnaise;
- cheese chips. A grid of mayonnaise;
- grated carrot. Lubricate with mayonnaise;
- egg white chips. Mayonnaise net;
- crumb from the yolk.
Cover the ring with a saucer and put the plate in the refrigerator overnight to let the salad soak well. Remove the ring before serving.
Recipe 4. Salad "Liver under a fur coat" in Kaluga
Ingredients
two eggs;
chicken liver - half a kilogram;
150 grams of cheese;
Sour cream and mayonnaise;
two carrots;
100 g walnuts;
three green apples.
Cooking method
1. Wash the liver under the tap, cut off the connective tissue and bile. We spread it in slightly salted water and cook until fully cooked. Then we drain the water, and the liver is completely cooled. Cut the finished product into small pieces.
2. Boil carrots and eggs. Peel the carrots and grind them on a coarse grater. We clean the eggs, grind in the same way as carrots. Put in a separate plate. Apples and cheese in three large chips.
3. We take in equal proportions sour cream and mayonnaise. Mix them in a deep bowl. Salt and pepper slightly.
4. We collect the salad in the following sequence:
- finely chopped chicken liver;
- grated carrots;
- crushed eggs;
- cheese chips;
- grated apple;
- chopped nuts.
Grease each layer with sour cream-mayonnaise sauce. We send to the refrigerator to soak for several hours.
Recipe 5. Salad "Liver under a rice coat"
Ingredients
half a glass of Basmati rice;
a bunch of green onions;
350 g chicken liver;
60 g rast. oils;
250 g of onion;
a mixture of peppers and sea salt;
3 eggs;
90 g homemade mayonnaise;
bunch of dill.
Cooking method
1. Rinse well under the tap until the water becomes clear. Prepare it according to the instructions on the packaging.
2. Chopped peeled onions in small pieces. Put in a frying pan with heated oil and fry until golden brown.
3. Sort the greens of dill and onions. Rinse, dry slightly and chop finely.
4. Cool hard-boiled eggs, cool and grind on a fine grater.
5. Rinse the liver under running water. Cut out bile and connective tissue. Boil in slightly salted water, adding a few peas of allspice and bay leaves to it. Cool completely and grate on a fine grater. It will be easier to do if you send it for a few minutes in the freezer.
6. Cover the dish with leaves of green lettuce. Form a salad on them, each smearing homemade mayonnaise:
- grated chicken liver;
- fried onions;
- boiled rice;
- finely chopped greens;
- grated chicken eggs.
Sprinkle the salad with chopped dill on top and refrigerate for at least half an hour.
Recipe 6. Salad "Liver under a fur coat" with grapes
Ingredients
200 g chicken liver;
100 grams of cheese;
vegetable oil;
green grapes - 100 g;
mayonnaise;
pine nuts - 50 g;
curry;
2 cloves of garlic;
champignons - 100 g;
2 fresh cucumbers.
Cooking method
1. My chicken’s liver, remove connective tissue and bile. Boil the liver until fully cooked and cut into small pieces. Take a deep salad bowl. We spread the liver to the bottom of the salad bowl.
2. We mix mayonnaise with curry, add the peeled and crushed garlic through the garlic crusher to the mixture. Mix well. Lubricate the liver layer with sauce.
3. Clean the mushrooms, cut into thin slices and fry in hot oil until golden brown. Cool and spread on the layer of the liver. Sprinkle mushrooms with pine nuts.
4. Wash the cucumbers, wipe with a napkin and chop thin straws. Spread evenly on mushrooms and grease with mayonnaise-garlic sauce.
5. The berries of grapes are removed from the branches, rinsed and slightly dried. Finely coat each grape. Put the crushed grapes in the fourth layer and sprinkle with nuts.
6. Rub cheese into small chips. Sprinkle the lettuce on top with the resulting chips. Decorate with whole grapes and sprinkle with pine nuts. We put the salad in the refrigerator for two hours so that it is well saturated.
Recipe 7. Salad "Liver under a fur coat" with prunes
Ingredients
350 g chicken liver;
120 g mayonnaise;
75 g onion;
150 grams of cheese;
100 g of carrots;
100 g of prunes.
Cooking method
1. We clean and wash the vegetables well. Chop the onion finely. Rub carrots on a coarse grater. Pour the oil into the pan, heat it and spread the chopped onion. We pass it until transparent, then spread the carrot chips and continue to simmer the vegetables together until the carrots are soft.
2. We wash the liver, cut off all the excess. Mode it in small pieces and fry in hot oil until tender.
3. Soak the prunes in warm water. Leave for five minutes, drain the water, and dry the berries. Cut prunes into strips.
4. Form a salad:
- fried liver;
- vegetable frying;
- strips of prunes.
We coat each layer with mayonnaise. From above, sprinkle everything abundantly with cheese chips. We send the salad in the refrigerator for the night.
Liver under a fur coat salad - tips and tricks from the chef
The liver for this salad can not only be boiled. It can be fried or stewed in sour cream or cream.
To make the beef liver soft, soak it in milk for several hours.
To lubricate the layers, you can use not only mayonnaise. It can be sour cream or sauce based on mayonnaise or sour cream.
If you grind the liver in a blender or on a grater, add sour cream to the mixture so that it does not turn dry.
