Salad with chicken liver in layers

The autumn mood and colours, the air and leaves… have encouraged me to create such salad. It is absolutely autumn and cozy. I like the combination of products in it. It is copious and interesting.

Cooking time — 45 min
Complication — simply

In recipe book

Main ingridient: offal
Category: salads
Kitchen: author

Cause: for every day, for the holiday
Preparation: cook, fry

Ingredients:

Chicken liver – 500 g;

Carrots – 3 pc;

Eggs – 4 pc;

Onion – 4 pc;

Marinated cucumbers (cornichons) – a small can (370 g);

Cheese (I had Edam) – 200 g;

Mayonnaise – 600 ml;

Salt, black ground pepper, nutmeg, Cayenne chili, paprika;

Oil – 4 tbsp.

Step 1

Cook eggs and carrots in advance and cool down. Cut onion into sticks.

Step 2

Heat 2 tbsp oil on the frying pan and fry the onion. I have already written that I top onion with paprika and chili while frying. Use 1 tea spoon paprika and a pinch of salt. Fry for 2-3 minutes. Then put over to the bowl to cool down.

Step 3

Wash out the liver, remove unnecessary things and cut each part into 2-3 pieces.

Step 4

Heat the remaining oil in the same frying pan where you fried onion and fry the liver. The heat is strong. Fry for 5 minutes not more, otherwise we’ll overdry it. In the end sprinkle with salt, black pepper and nutmeg. Leave to cool down.