Can I use boiled instead of fried liver?

This recipe uses boiled liver — it's more tender and pairs well with the pickles and vegetables. Frying is not required.

What can replace pickles?

You can use fermented cucumbers or capers for a tangy kick. If using fresh cucumbers, salt them lightly and let them drain to reduce water content.

Should I season the layers with salt?

Pickles and mayonnaise already contain salt, so additional seasoning is usually unnecessary. You can lightly salt the liver and eggs if desired.

How long does it need to soak?

At least 2 hours in the fridge. Overnight is best for maximum flavor and moisture absorption.

Chicken liver puff salad

Name: Chicken liver puff salad
Total time: 30 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken liver — 400 g; Pickled Cucumber — 200 g; Onion — 50 g; Carrot — 50 g; Chicken egg — 220 g; Dill — 25 g; Garlic — 5 g; Mayonnaise — 160 g; Hard cheese — 100 g

60min

1210g

Nutrition per 100g

254

This layered chicken liver salad is a real find for those who love flavorful and hearty appetizers. Tender chicken liver, crisp pickles, aromatic sautéed carrots and onions, and a hint of garlic, layered with creamy mayonnaise and topped with a cheese crust, create an explosion of taste and texture. It's visually stunning, made with affordable ingredients, and will definitely be the star of any gathering.

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WHAT YOU WILL NEED

From ingredients

9 products

Base

Chicken liver400 g

Pickled Cucumber200 g

Vegetables

Topping

Dressing

SIMPLE PROCESS

Step by step recipe

For a juicy, well-balanced salad, prep each ingredient carefully. Boil the liver until just tender — don't overcook it. Sauté the carrots and onions until golden to bring out their natural sweetness. Grate the pickles coarsely and squeeze out excess liquid to avoid a watery salad. Assemble in the correct order and let the salad chill for at least 2 hours to allow the flavors to meld.

Step 1

Boil Liver and Eggs

Rinse the chicken liver, remove membranes and bile ducts. Boil in salted water for 10–15 minutes until cooked through. Hard-boil the eggs (10 minutes). Cool everything.

Step 2

Prep Vegetables

Finely chop the onion, grate the carrot coarsely. Sauté them in a little oil until golden (5–7 minutes). Cool. Mince the garlic.

Step 3

Grate Ingredients

Grate the cooled liver, eggs, and pickles separately on a coarse grater. Grate the cheese finely for topping. Finely chop the dill.

Step 4

First Layer

In a flat salad bowl, spread a layer of grated liver, then top with grated pickles, and spread with mayonnaise.

Step 5

Second Layer

Add the sautéed carrots and onion, sprinkle with minced garlic, and spread with another layer of mayonnaise.

Step 6

Finish and Serve

Top with grated eggs, smooth the top, and sprinkle with cheese and dill. Refrigerate for at least 2 hours. Garnish before serving.

CHEF'S TIP

Choose Fresh Chicken Liver

Use chilled liver with no dark spots or off-odors. Remove any membranes and bile ducts before cooking to avoid bitterness. Boil in salted water for 10–15 minutes until tender, then cool.

Grate Ingredients Coarsely

A coarse grate for the liver, pickles, and eggs gives a textured bite that soaks up mayonnaise better and looks more appetizing. It also speeds up assembly.

Sauté Veggies Until Soft

Frying the carrots and onions until golden adds sweetness and depth. Cook over medium heat, stirring, for 5–7 minutes, then cool before layering.

Let It Rest

After assembling, chill the salad for at least 2 hours, preferably overnight. The layers will absorb the mayonnaise, and the flavors will become more cohesive and rich.

SUBSTITUTIONS

Add your taste

With Beef Liver Replace chicken liver with beef liver — it's denser and has a stronger flavor. Increase boiling time to 20–25 minutes, checking for doneness.
With Fresh Cucumbers Use fresh cucumbers instead of pickles for a lighter, less salty version. Salt them lightly and let them drain to remove excess moisture.
With Sour Cream and Mayo For a lighter dressing, mix mayonnaise with sour cream in a 1:1 ratio. This cuts calories and adds a tangy creaminess.
Add Apple Layer in grated tart-sweet apple (about 3.5 oz / 100g) for a crisp, fruity note that pairs beautifully with the liver.

HOW TO STORE

How to Store Layered Chicken Liver Salad

Refrigerate in a covered container for up to 2 days. Bring to room temperature for 10–15 minutes before serving. Do not freeze — mayonnaise and vegetables lose their texture and flavor.

GOOD TO KNOW