- any liver – 200 gr.
- eggs – 2-3 pcs.
- pickled cucumber – 1 pc.
- boiled carrots – 1 pc.
- onion – 1 pc.
- green onion – 30 gr.
- mayonnaise – 120 ml.
- vegetable oil – 1 tbsp.
- soy sauce – 1 tablespoon
- salt – 0.5 tsp
- pepper – ¼ tsp
- seasoning for meat – 0.5 tsp
- cooking oil
Boil carrots and eggs.
Cut the liver into pieces and marinate (soy sauce, vegetable oil, salt, pepper, seasoning for meat), mix and set aside for 20 minutes.
Meanwhile, fry the onion, chopped into small cubes, until golden brown.
Then fry the liver slices in vegetable oil on both sides for 5 minutes under a closed lid.
Separate the squirrels from the yolks.
Cover a deep bowl with a film and lay the salad in layers.
Proteins, grated on a coarse grater + mayonnaise + carrots, grated on a coarse grater (add a little salt) + mayonnaise + cucumber, grated on a coarse grater (squeeze from juice) + fried onions + mayonnaise + liver, grated on coarse grater + mayonnaise.
Cover with foil and send to the refrigerator for a couple of hours for impregnation.
Then, using a bowl, turn over the salad, remove the film and put on top the yolks, grated on a fine grater.
Garnish the sides of the salad with chopped green onions and put greens on top.
We serve to the table.