Liver and Corn Salad
This colorful salad combines tender liver with sweet corn, sautéed carrots, thin egg pancake strips and crispy fried onions. Serve it with mayonnaise and fresh herbs.
Updated : 03 November, 2026
Easy
About 30 min.
Ingredients
100 grams
Chicken liver
1
Carrot
1
Onions
50 grams
Canned corn
1
Eggs
1 tablespoon
Milk
1 tablespoon
Mayonnaise
1 tablespoon
Vegetable oil
1 tablespoon
Starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the salad.
Step 2
Cut the onion into rings and grate the carrot. A Korean-style carrot grater can be used for long, thin strips.
Step 3
Whisk the egg with the milk and season with a pinch of salt and ground black pepper.
Step 4
Cook 1–2 thin egg pancakes in a frying pan.
Step 5
Coat the onion rings in starch and fry them in plenty of oil until golden and crisp. In a separate pan or after removing the onions, sauté the carrot until tender.
Step 6
Trim any membranes from the liver, cut into suitable pieces if needed and cook in a frying pan until fully cooked through.
Step 7
Cut the egg pancake into strips and arrange them on a serving plate in the shape of a nest.
Step 8
Arrange the cooked carrot over the egg strips and place the drained canned corn in the center.
Step 9
Place the cooked liver over the corn.
Step 10
Top with the crispy fried onion rings and, if desired, garnish with a few sprigs of fresh herbs.
Step 11
Serve the salad with mayonnaise.
Author note
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