Chamomile salad with liver

6 servings
1 hour 15 min

The meat base of this beautiful festive salad is chicken liver. It is very tender, soft and has a pleasant sweet taste. Rinse fresh liver with running water, remove all films and partitions. We load the liver into a saucepan, pour cold water and put it on a strong fire until boiling. As soon as the water boils, season with a little salt and cook the liver until tender, about 25 minutes. While the liver is cooking, we will deal with the rest of the products. Pour eggs with cold water and cook hard-boiled. Do not peel potatoes and carrots, but simply wash well with running water using a brush or sponge. Put in a saucepan, pour cold water, add a little salt and cook until the vegetables are ready. Pour ready-made eggs with cold water to cool and easily divert the shell. And vegetables, as soon as they are ready, we take them out of boiling water and leave them to cool in the air. Discard the finished liver into a colander, leave it to drain and cool. When the chicken liver has run off enough and cooled, it needs to be crushed, but the blender won't work. It should not turn into mashed potatoes, but remain small pieces, so we rub the liver on a large grater. We clean all eggs from shells, rub 2 of them on a coarse grater, and leave the rest to decorate (the most even and large). Peel the potatoes and carrots and rub them on a coarse grater as well. Pickles are cut into thin halves of rings. All the ingredients are ready, you can start assembling the salad. Rinse fresh, green lettuce leaves and dry well. Put them on a plate, lay out the potatoes on top with an even layer and lubricate them with mayonnaise. Next, we lay out pickles, and grate the liver on top of them. Lubricate the liver layer with mayonnaise. We lay carrots on top of it and immediately after it grated eggs. We grease the final layer well with mayonnaise and start decorating the salad. Cut the remaining eggs into halves, rub the yolk on a fine grater, and carefully cut the protein into straws. From the strips of proteins, we form the petals of daisies, one in the center and 6 pieces around the perimeter. In the middle of each of them pour out a little yolk. We decorate the free space between the flowers with dill leaves. The finished salad can be served immediately or a little in the refrigerator. Enjoy your meal!