Salad with Liver Pancakes, Korean Carrots and Pickled Cucumbers

by Editorial Staff

Many people love chicken liver salads. This salad also contains chicken liver, only in the form of tender and soft straws from liver pancakes. It is original and delicious! In the salad, all the ingredients are very well combined – Korean-style sweet and sour carrots, red onions, pickled cucumbers, and tender liver pancakes. The salad with liver pancakes, Korean carrots, and pickled cucumbers is delicious and satisfying.

Servings: 5

Ingredients

  • Chicken liver – 200 g
  • Korean carrots – 200 g
  • Pickled cucumbers – 160 g (3 small pieces)
  • Red onion – 100 g (1 pc.)
  • Egg – 1 pc.
  • Mayonnaise – 100-120 g
  • Flour – 50 g
  • Fresh dill – 20 g
  • Vegetable oil – 55-60 ml
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. We wash the chicken liver, cut each into 2 parts, remove unnecessary veins. Dry the liver slightly with a paper towel.
  2. Add the egg to the prepared liver.
  3. We interrupt the liver with an immersion or stationary blender until smooth.
  4. Add salt, black pepper, and 30 ml of vegetable oil to the liver with the egg.
  5. We mix. Then add flour.
  6. Mix with flour until smooth. The mass should turn out to be quite liquid, pour well over the surface of the pan. If the mass is thick, then you can add about 1 tbsp of water.
  7. Heat 10-15 ml of vegetable oil in a frying pan and pour about 1 ladle of liver mass. The pancake should be thin. Rotate the pan slightly to distribute the mass evenly over the pan. Fry the pancake over medium heat for 1-2 minutes on one side, until lightly browned.
  8. Then turn over to the other side and fry the pancake for about 1 minute. In total, 3-4 thin pancakes should turn out. Put the finished pancakes on a plate and leave to cool.
  9. Peel the onion and cut into thin quarter rings.
  10. We put the cooled pancakes in a pile and cut everything together in half.
  11. We put both cut stacks of pancakes into one.
  12. Then cut the pancakes into thin strips.
  13. It turns out this is such a liver straw.
  14. We also cut the pickled cucumbers into thin strips.
  15. Put chopped liver pancakes, red onion, and pickled cucumbers into a bowl.
  16. Add Korean carrots to the bowl.
  17. Finely chop the dill and also add to the rest of the salad. A little dill can be left to decorate the salad.
  18. Season the salad with mayonnaise.
  19. Stir the salad and add salt to taste, if necessary.
  20. Salad with liver pancakes, Korean carrots, and pickled cucumbers is ready. Decorate the salad with chopped dill and serve.

Enjoy your meal!

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