Puff salads in various variations have long been a hit at any feast. Chicken liver salad turns out to be very tender and unusually tasty.
- 350-370 grams of chicken liver;
- 10-12 pickled gherkins;
- 4 eggs;
- 2-3 carrots;
- 1-2 heads of white onions;
- 80-100 grams of mayonnaise.
1. First, boil eggs and carrots until tender. Cool, then peel.
2. Boil the washed chicken liver in water with the addition of salt, cool.
3. Peel the onions, chop finely and sauté in a greased frying pan, cool.
4. Cut the gherkins into small cubes.
5. The finished liver should be cut into strips.
6. Grate carrots and egg whites (coarse carrots and fine proteins).
7. Put salad in layers in a prepared salad bowl (or portioned bowls).
8. Put half of the liver in the first layer, on top with a thin layer of mayonnaise.
9. Then half of the onion, mayonnaise.
10. Then put half of the cucumbers, mayonnaise.
11. All proteins and carrots, mayonnaise.
12. Then a layer of the remaining liver, onions and cucumbers, grease with mayonnaise.
13. Top with grated yolks and herbs as desired.
Serving the chicken liver flaky salad is best when it's infused and soaked for an hour.
