Canned Pollock Liver Salad
Light, with interesting ingredients and a pleasant taste. Canned pollock liver salad is a bright and healthy dish! Combining great flavor with easy preparation, it becomes a wholesome appetizer for any table.
Updated : 02 March, 2026
Easy
About 30 min.
Ingredients
250 grams
Pollock liver
3
Eggs
2
Celery stalk
1
Cucumber
10 grams
Parsley
10 grams
Dill
to taste
Ground black pepper
to taste
Salt
Sauce
2 tablespoon
Sour cream
10 grams
Dill
1
Pickled cucumbers
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make canned pollock liver salad? Prepare the necessary ingredients. Use large eggs. If your eggs are smaller, increase the quantity.
Step 2
Remove the pollock liver from the can and drain off excess liquid.
Step 3
Mash the liver with a fork. Choose the texture to your taste: mash very finely, almost like a spread, or leave larger pieces.
Step 4
Wash the cucumber, pat dry, and dice finely. If the skin isn’t tough, limp, or bitter, you don’t need to peel it.
Step 5
Hard-boil the eggs, cool, and peel them. Dice the eggs finely.
Step 6
Wash the celery stalks, pat dry, and dice finely.
Step 7
Rinse the parsley and dill, shake off the water, and chop finely. Instead, you can use other greens to taste, for example green onion stems, cilantro, or spinach.
Step 8
For the tartar sauce, put sour cream in a small bowl, add finely chopped or grated pickled cucumber and chopped dill, then salt and pepper to taste. You can replace tartar sauce with sour cream or plain natural yogurt.
Step 9
In a salad bowl, combine the eggs, celery, cucumber, herbs, and pollock liver.
Step 10
If you use tartar sauce, add extra salt and pepper very carefully so you don’t overpower the salad. If you chose sour cream as the dressing, salt and pepper to taste. Mix everything. The salad is ready - serve! Enjoy!
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