Salad with pike liver Tenderness

To prepare a salad with pike liver, you first need to prepare the necessary ingredients:

1. The pike liver should be washed, cleaned and soaked in ice water for at least 2.5 hours.
2. While the liver is soaking, wash and boil vegetables (carrots and potatoes), as well as eggs.
3. Cool boiled vegetables on the windowsill, and eggs in cold water.
4. Peel the chilled vegetables and eggs.
5. For the batter, beat the egg with salt, pepper and nutmeg (or any spices for fish).
6. Dip the pike liver in an egg, roll in flour and fry in a preheated frying pan in vegetable oil until cooked (a few minutes on each side).
7. Cool the finished pike liver.

When all the ingredients are ready, you can start forming the salad, for which you need:

1. Take a dish suitable for a puff salad.
2. Pike liver cut into small cubes, put on the bottom and smear with mayonnaise.
3. Grate potatoes on a coarse grater, lay the next layer and smear with mayonnaise.
4. Grate a pickled cucumber on a coarse grater, drain the juice from it and lay it in a third layer.
5. Put the carrot grated on a coarse grater in the fourth layer, add salt to it and smear with mayonnaise.
6. Separate the protein from the yolk, grate the protein also - on a coarse grater and lay the last layer.
7. Put the heart on the protein of pomegranate seeds and fill it with egg yolk grated on a fine grater.

Serve the salad at least an hour after cooking so that it has time to soak.

Bon appetit!