Can I use boiled liver instead of fried?

Yes, but boiled liver has a milder flavour. Boil it in salted water for 10–15 minutes, then dice and use in the salad.

Why does the liver taste bitter?

Bitterness may come from bile ducts – always remove them before cooking. You can also soak the liver in milk for 30 minutes to remove bitterness.

Can I use olive oil instead of mayonnaise?

Yes, but the salad will be less creamy. Use olive oil with lemon juice for a lighter vinaigrette-style dressing.

How to garnish the salad before serving?

Garnish with fresh herbs, egg slices, cucumber rounds, or grated cheese. Use a culinary ring for a professional presentation.

Chicken liver salad

Name: Chicken liver salad
Total time: 30 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken liver — 200 g; Cucumber — 200 g; Chicken egg — 220 g; Onion — 100 g; Mayonnaise — 160 g

50min

880g

Nutrition per 100g

303

This chicken liver salad is a timeless classic that always takes centre stage at any gathering. Tender pan-fried liver, crunchy cucumber, caramelized onions, and fluffy eggs, layered with creamy mayonnaise, create a perfect balance of flavours. Simple to make and impressive to serve – the colourful layers are a feast for the eyes. Try it – your guests will be delighted!

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WHAT YOU WILL NEED

From ingredients

5 products

Base

Dressing

SIMPLE PROCESS

Step by step recipe

The secret to this salad is properly cooked liver. Pan-fry it over medium heat until golden, but keep it tender inside – don't overcook. Fry the onion until golden to bring out its natural sweetness. Fresh cucumber adds crunch and juiciness, while eggs make the salad light and airy. Build the salad in layers, spreading mayonnaise between each, and let it rest for at least an hour to let the flavours meld.

Step 1

Prep the liver

Rinse the chicken liver (200 g), remove any membranes and bile ducts. Chop into small pieces. Pan-fry over medium heat with a little oil until golden, about 5–7 minutes. Season with salt. Cool.

Step 2

Hard-boil the eggs

Boil the eggs (220 g / about 4–5 large) in cold water, bring to a boil, and cook for 10 minutes. Transfer to ice water, cool, peel, and separate whites from yolks.

Step 3

Sauté the onion

Finely chop the onion (100 g). Sauté in vegetable oil over medium heat until golden, about 5 minutes. Remove from heat.

Step 4

Slice the cucumber

Cut the fresh cucumber (200 g) into thin matchsticks or small strips.

Step 5

Grate the eggs

Grate the egg whites and yolks separately on a fine grater into two different bowls.

Step 6

Assemble the salad in layers

In a salad bowl or flat plate, layer in this order: liver, mayonnaise, onion, mayonnaise, cucumber, mayonnaise, grated egg whites, mayonnaise, grated egg yolks. Gently press each layer. Garnish with herbs and refrigerate for 1–2 hours to meld flavours.

CHEF'S TIP

Choose fresh chicken liver

Opt for fresh, chilled liver with no dark spots or off-odour. If using frozen, thaw it slowly in the fridge.

Don't overcook the liver

Fry over medium heat for 5–7 minutes until golden. Overcooking makes it dry and tough.

Slice cucumber into thin strips

Cut the cucumber into thin matchsticks so it blends well without overpowering the liver.

Let the salad rest

Refrigerate the assembled salad for 1–2 hours – the layers absorb the mayonnaise and the flavour deepens.

SUBSTITUTIONS

Add your taste

Chicken liver → beef or pork liver Substitute with beef (fry 7–10 minutes) or pork liver (fry 5–7 minutes) for a different flavour.
Fresh cucumber → pickled For a tangier twist, use pickled cucumbers – they add acidity and a more vibrant taste.
Mayonnaise → sour cream + mustard For a lighter dressing, mix sour cream with mustard (3:1 ratio) – less fat, more tang.
Add walnuts for crunch Sprinkle each layer with crushed walnuts for extra texture and a nutty aroma.

HOW TO STORE

How to Store Chicken Liver Salad

Store the salad in an airtight container in the fridge for up to 2 days. Best served after 1–2 hours of chilling for the flavours to meld. Do not freeze – the texture and taste deteriorate significantly upon thawing.

GOOD TO KNOW