The salad with liver and cheese "Aurora" will be a great addition to the Easter table.
Cooking time 40 minutes
Chicken liver 200 g
Baltic cheese 50 g
Eggs 2 pcs
Dill 1 bunch
Provencal mayonnaise 2-3 tbsp l.
Green onion (feather) 1 bunch
Salt to taste
Rinse the liver and put in a saucepan. Cover with cold water and cook until tender.
Cool the liver in the broth.
Grate the liver into a bowl.
Add grated boiled eggs and cheese.
Add finely chopped dill and mayonnaise. Salt to taste.
Stir the salad well and place on a platter using a serving ring.
Garnish with green onions.
The salad with liver and Aurora cheese is ready. Can be served with a festive table.