Beef Liver Salad, Recipe With Photo

Ingredients

Beef liver - 300 grams;

Korean carrots - 150-200 grams;

Canned corn - 350 grams;

Eggs - 3 pieces;

Vegetable oil for frying;

Salt to taste;

Mayonnaise for dressing.

• 223 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Beef liver salad with canned corn, egg pancakes and Korean carrots turns out to be very satisfying, but nevertheless delicious. It is quite possible to serve such a salad on the festive table. If you want to add a savory flavor to the dish, use Korean-style spicy carrots. I added homemade carrots to it, but you can also take a ready-made store one.

Prepare the ingredients for the salad. The liver should be slightly frozen, so it will be easier for you to cut it.

Clean the liver from the film and ducts, rinse in cold water, dry and cut into thin layers, 1-1.5 centimeters thick.

Fry the liver over medium heat in a little vegetable oil on both sides until cooked, cover the pan with a lid. Do not salt!

Place the cooked liver on a paper towel to remove excess oil. Cool it down.

Cut the finished liver into thin strips or cubes.

Beat eggs with a pinch of salt with a fork.

Grease a separate skillet with vegetable oil and prepare thin egg pancakes. Fry the pancakes on both sides until golden brown.

3 eggs will make about 5-6 pancakes.

Roll each pancake into a roll and slice thinly.

Combine liver, egg pancakes, Korean carrots, and canned corn. Season with salt to taste.

Add mayonnaise and mix well. Beef liver salad is ready.

Chill the salad before serving.

Enjoy your meal!