The mouth-watering and delicious chicken liver salad can be served in a large salad bowl or divided into small portioned bowls that will decorate your holiday table.
Cooking time 30 minutes
Chicken liver 300 g
Eggs 3 pcs
Pickled cucumbers 2 pcs
Canned green peas 50 g
Carrot 1 pc
Dill 1 bunch
Green onion (feather) 1 bunch
Provencal mayonnaise 3 tbsp l.
Salt to taste
Put the liver in a saucepan. Cover with cold water and cook until tender.
Cool in broth (so as not to lose color and softness).
Dice the liver and boiled carrots into a large bowl.
Add diced boiled eggs and pickled cucumbers.
Add green peas, finely chopped dill and mayonnaise.
Mix the salad with the liver well.
Put salad on a platter and garnish with green onions.
Chicken liver salad is ready. Can be served with a festive table.
Bon appetit! Happy Easter!