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Liver salad with pickles

0
584
Kitchen European
Calorie content 136.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 7.3 gr.
Fats * 12.6 gr.
Carbohydrates* 4 gr.
* per 100 gr. product
Liver salad with pickles
Content

Delicious and exquisite salad for a festive table, with a slight sourness that pickles give it. This salad is good both on weekdays and on holidays.

Ingredients

Cooking process

step 1 out of 6
In the first step, boil the ingredients that require it: eggs, carrots and liver. Rinse the chicken liver thoroughly, remove films and blood clots from it, cut into smaller pieces and boil in slightly salted water until cooked. Wait for the liver to cool and grate it on a coarse grater.
step 2 out of 6
Eggs and carrots can be boiled in one container, you just need to monitor the degree of readiness of the carrots, eggs for hard-boiled cooking are enough for 8-9 minutes from the moment of boiling. With boiled carrots, remove the top layer with a knife and grate it on a coarse grater.
step 3 out of 6
Remove the shell from the finished eggs and also grate.
step 4 out of 6
If the pickles are small, then you can take two. Grate cucumbers and squeeze them out of excess moisture.
step 5 out of 6
Mix mayonnaise with seasonings, we will use it for salad dressing. For those who like it a bit spicier, you can add a couple of cloves of minced garlic to the dressing.
step 6 out of 6
You can mix all the ingredients of the salad in one bowl and season with mayonnaise, but the version of the portioned puff salad will be more interesting and elegant. Arrange the ingredients in small bowls in the following order: the first layer will be the liver, put cucumbers on it, then eggs and a little dressing and finish the salad with a layer of grated carrots.

Bon Appetit!

 

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