The solemn table is always happy - when the menu is drawn up, everything is ready and you can start celebrating. However, for the hostess, the holidays are very troublesome. And the concern begins already at the stage of menu development. I always want to please consumers with something interesting, but the fantasy begins to stall at a certain stage. We want to offer to cook “Pechenkin” - the salad is not only delicious and elegant, but also very healthy. In addition, the dish is distinguished by tenderness and juiciness, so it will certainly become the most popular of the entire assortment.
Pechenkin salad: recipe and ingredients
Nothing super expensive or exotic for the dish is needed. The main thing is the freshness of the products and their harmonious combination. The shopping list includes:
- Actually the liver. Pork here is absolutely not good - too fat. With beef it will turn out a little dry and rough. The offal is needed either avian or veal. The Pechenkin salad with chicken liver in half with veal is especially tasty. Total weight is one third of a kilogram.
- Pickled and pickled cucumbers. The taste will be different, but equally delicious. Only options in which vinegar is felt too clearly are to be avoided. A dozen cucumbers are taken.
- Eggs - five pieces. It is desirable that the yolk was bright, almost orange - but this is important only for the aesthetic appearance of the dish.
- The next thing that goes to Pechenkin (salad) is four carrots. Root crops for the same reasons it is better to take a well-defined color.
- Four onions can be onions, you can take white salad. Only red sweet is forbidden - it is ugly and not very tasty when roasted.
Mayonnaise is needed for impregnation. It is recommended light, because the salad will be very satisfying anyway.
Preparatory process
Before you build the "Pechenkin" (salad), you need to do some preparatory work. The by-product is cooked until final readiness in slightly salted water, and after cooling it is crushed. If you have veal liver, it should be rubbed coarsely, if chicken - chop into a straw with a knife. Cucumbers are cut into small sticks. We do not recommend rubbing - the salad will drain quickly. Carrots are cooked (not to friability!) And are rubbed with either a Korean grater or the coarsest, which is in the house. The onions are cut into tiny squares and fried until golden in vegetable oil. Eggs are boiled steeply, separated into squirrels and yolks. The first rub in large chips, the second in small crumbs. After that, you can begin to create the final dish.
Salad assembly
Pechenkin itself is a puff salad, and the main thing here is to follow a certain sequence. Each product is smeared with mayonnaise: the liver is more generous, the eggs and carrots are more delicate. Assembly is carried out in this order.
- Half the liver.
- Half the fried onion.
- Half the cucumbers.
- Whole carrots.
- All egg whites.
The remaining half of the products are added in the same sequence; top salad sprinkled with yolk crumbs. Before you bring a masterpiece to the table, you need to give it a couple of hours to brew.