Liver salad with pickled onions

Liver salad with pickled onions

Ingredients

• 400 g liver
• 400 g onions
• 2 tbsp. l. homemade mayonnaise
• 1 st. l. vinegar 9%
• 200 ml. boiling water
• 1 st. milk
• salt pepper
• vegetable oil

Directions

1. Finely chop the onion
2. Transfer the onion to a deep bowl and pour boiling water over it, cover with a lid and set aside to cool. This is necessary so that bitterness leaves the onion. Then drain this water and pour boiling water again, add vinegar (1 tbsp per glass of water). Leave to marinate for 1 hour.
3. Cut the liver into slices 0.5 cm thick.
4. Pour the liver with a glass of milk and set aside for 1 hour.
5. In a frying pan in vegetable oil, fry the liver on both sides.
6. Two to three minutes on each side.
7. Cool the cooked liver and cut into cubes.
8. Drain the marinade from the onion, squeeze and add to the liver.
9. Add salt, pepper, homemade mayonnaise and mix.
10. Bon appetit!