Chicken liver salad puff

3 servings
50 min

Let's make the ingredients. My carrots and cook in my uniform, cook hard-boiled chicken eggs. We rinse the bird's liver well, pour water and put it on fire. When the water boils and foam appears on the surface, drain the broth, rinse the liver again, pour clean water and cook again.

Add salt, a couple of leaves of bay leaf and fragrant peas. Spices will give a pleasant aroma to the liver and disguise its specific taste. Cook for about 15 minutes from the moment she boils. Drain the broth, cool the liver.

When the liver cools, finely chop it with a knife. Put the first layer in the salad bowl. You can salt a little if it doesn't seem salty enough to taste like.

Onions are peeled, finely cut and sautéed in vegetable oil.

Put onions on the liver in a salad bowl. We lubricate with mayonnaise, mayonnaise can be replaced with a lighter mayonnaise sauce.

Next comes a layer of pickled cucumbers. We finely cut pickled cucumbers and lay them out on top. Again grease mayonnaise with sauce.

Cool, clean carrots. We finely cut it or rub it on a coarse grater. We put it in a layer in a salad bowl.

On top again mayonnaise.

When the chicken eggs have boiled, fill them with cold water, cool them, clean them and turn them on a coarse grater. We put them in a salad bowl. You can slightly add and also lubricate with mayonnaise.

Then sprinkle with hard cheese grated on a fine grater. We decorate with a finely cut green onion feather. Let the salad soak, for this we remove it for a couple of hours in the refrigerator. And we serve to the table. Quite an easy independent dish, while light and not very high in calories, especially if you replace mayonnaise with any dietary product. Enjoy your meal!