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
  • salt
  • mayonnaise
  • vegetable oil


Boil the liver in salted water (cook for about 30-40 minutes after boiling).
Cool down.

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!

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