Very delicate salad, similar to pate.
It can be served in portions, in tartlets.
You can use chicken liver, but it is for this salad that I recommend using beef liver.
You can add greens to the salad to taste.
From the specified amount of ingredients, 6-8 servings are obtained.
- 1 kg liver (beef)
- 3 eggs
- 200 g carrots
- 150 g onions
- vegetable oil
Boil the liver in salted water (cook for about 30-40 minutes after boiling).
Twist in a meat grinder.
Finely chop the onion.
Grate eggs on a fine grater.
Grate raw carrots on a fine grater.
Fry the onion in vegetable oil until golden brown.
Mix liver, onion, carrot, eggs.
Salt a little.
Season with mayonnaise.
Enjoy your meal!