Chicken liver salad with cucumbers, cheese and egg pancakes

Salad with boiled chicken liver, cucumbers, cheese and egg pancakes is a great hearty dish. A harmonious combination of products provides nutrition to the salad. Mayonnaise as a dressing adds creamy notes, and the presence of fresh cucumbers and herbs gives the dish juiciness and freshness. Simple, satisfying and delicious.

Ingredients

• Chicken liver - 280 g
• Cucumbers - 160 g (3 pcs.)
• Hard cheese - 100 g
• Eggs - 2 pcs.
• Parsley greens - 10 g
• Garlic - 1 clove
• Mayonnaise - 80-120 g (to taste)
• Vegetable oil - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste
• For cooking the liver:
• Water - 800 ml
• Bay leaf (optional) - 1 pc.
• Allspice peas (optional) - 3 pcs.

Directions

1. Prepare food. Wash and dry cucumbers and parsley. To save time, you can fry the egg pancakes and boil the liver for the salad in advance.
2. Wash chicken liver in cold water and drain. Remove veins and particles of fat.
3. Boil water in a saucepan or small saucepan. If desired, add bay leaves, allspice, and parsley stalks to the water to give the liver a slightly spicier flavor. Save the parsley leaves.
4. Place chicken pieces in boiling water. Wait for the water to boil again, reduce the heat to a minimum and cook the liver for 10 minutes (if the pieces are large - 15 minutes). 2 minutes before readiness, add 2-3 generous pinches of salt to the water. Check the readiness of the liver by piercing one of the pieces with a knife. If clear juice flows out, the liver is ready. Remove the liver pieces from the water, put on a plate and cool.
5. Prepare egg pancakes. To do this, break 1 egg into a bowl, add a pinch of salt and lightly beat with a fork until the yolk and white are mixed.
6. Heat a skillet over medium heat and brush with vegetable oil. Pour the beaten egg with salt into the pan and spread in a thin, even layer to make an egg pancake. Fry the pancake for 30-40 seconds until the egg mass seizes.
7. Then turn the egg pancake over and fry for another 20-30 seconds on the other side.
8. Transfer the finished egg pancake to a plate. In the same way, prepare another egg pancake from the remaining egg. Cool the finished egg pancakes.
9. Cucumbers cut into thin sticks and place in a salad bowl.
10. Cut the cooled boiled chicken liver into small cubes and add to the chopped cucumbers.
11. Cut the egg pancakes into thin strips and add to the rest of the ingredients.
12. Cut hard cheese into bite-sized cubes. Add chopped cheese to salad bowl.
13. Peel the garlic. Finely chop the garlic and parsley. Add chopped garlic, parsley and mayonnaise to the salad bowl with the rest of the ingredients. If desired, set aside 1-2 pinches of herbs to decorate the finished salad.
14. Mix well. Add some salt and ground black pepper to taste.
15. Chicken liver salad with cucumbers, cheese and egg pancakes is ready. Lay the salad in a heap on a serving plate, sprinkle with the remaining parsley and serve. Bon appetit!