This delicate layered salad with chicken liver, eggs and carrots will impress you and your guests.
Cooking time 45 minutes
Chicken liver 500 g
Eggs 3-4 pcs
Red carrots 2 pcs
Pickled cucumber 2 pcs
Provencal mayonnaise 4-5 tbsp l.
Onion 1 pc
Dill (greens) 1 bunch
Vegetable oil 2 tbsp. l.
Salt to taste
Rinse the chicken liver, put in a saucepan and cover with cold water. Cook until tender for 30 minutes.
Cool the prepared liver, drain through a colander and dry.
Boil eggs and carrots, cut pickled cucumbers into strips, peel onions.
Fry the onion, cut into half rings.
Grate the liver. Put half the liver in the first layer in a salad bowl.
Add a layer of onion.
Add a layer of pickled cucumbers.
Add a layer of grated carrots and brush with mayonnaise.
Add the second part of the grated liver and brush with mayonnaise.
Add grated egg whites and brush with mayonnaise.
Sprinkle with grated yolks and garnish with finely chopped dill.
Put the salad in the refrigerator for a couple of hours. Pechenkin salad is ready.