Forty liver salad

Forty liver salad

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Ingredients for cooking Forty-style salad with liver

  1. Liver pork (or beef) 250 grams
  2. Radish 400 grams
  3. Premium wheat flour 2-3 tbsp. spoons
  4. Soy sauce 2 tbsp. spoons
  5. Sour cream (any fat content) 50 ml.
  6. Ground black pepper to your liking
  7. Vegetable oil (for frying the liver) at its discretion
  8. Salt to your liking
  • Main ingredients: liver, radish
  • Serving 4 servings
  • World Cuisine


Shallow bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Frying pan, Cutlery, Serving plate or portion plates, Cauldron, Boiled water

Cooking Forty-style salad with liver:

Step 1: Prepare the ingredients for the salad.

Take the pork (beef) liver, rinse several times under running water, then clear it of the films. Next, cut the liver into small cubes. We shift our chopped liver into a bowl, add 2 tablespoons of soy sauce, ground black pepper (optional) and leave all this weight for 30 minutes. While our liver is insisting, we will take care of the radish. We sort out the radishes, cut the tops and tails and rinse thoroughly under the tap. We shift the radishes onto a napkin and let the excess water run off. You can cut the radish in different ways, in our case we cut it into small circles (since the radish is small, if you have a large one you can cut it in your own way, you can cut it into strips).

Step 2: Cooking the liver.

We take out our prepared and settled liver from the marinade and transfer to a separate plate. Pour wheat flour into a small dish and bread the liver in it. We heat our pan, pour a little sunflower oil, reduce the fire. We spread the liver and fry over low heat on both sides (about 10 minutes). It is very important to monitor the liver so that it does not overcook, otherwise the liver will acquire a bitter taste, and as a result, our dish will be spoiled. Turn on the oven and heat it to 180 degrees. When our liver is almost ready to transfer to the casserole with the remaining fat in the pan, add a little boiled water, carefully mix the liver and put in the oven (add water so that our liver in the oven does not stick to the casserole). Bring the liver to readiness. For this, 10 minutes is enough to be in the brazier. We take out the finished liver from the oven, put it on a previously prepared plate and let it cool. Ideally, you should cool the finished liver well.

Step 3: Gather Forty Salad with Liver.

The cooled liver can be twisted through a meat grinder or chopped in a blender, in our case, cut it into small cubes (it will look nice if the liver is cut into strips). Take a pre-prepared plate and combine our salad. We put chopped radish, combine it with a diced liver, add sour cream and add a little to taste.

Step 4: Serve Liver Salad

If desired, you can decorate our salad with parsley or sprigs of dill. It is also necessary to let our dish soak at room temperature 10-15 minutes. Forty-style salad ready to eat. Good appetite!

Recipe Tips:

- - If you don't have beef or pork liver in your refrigerator, you can replace it with chicken.

- - In order for the liver to be very tender and tasty in its finished form, before cooking it can be soaked for several hours in milk or chilled boiled water.


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