Puff salad with chicken liver, potatoes, carrots and pickled cucumbers

Chicken liver salad is a hearty dish that is perfect for a festive table, and it can also be served as a full meal. Delicate chicken liver and eggs add satiety to the salad, stewed carrots and onions - a pleasant sweetness, and pickled cucumbers - sourness. All products are perfectly combined to taste!

Ingredients

• Chicken liver - 350 g
• Potatoes - 270 g (2 pcs.)
• Carrots - 120 g (2 pcs.)
• Pickled cucumbers - 120 g (3 pcs.)
• Onions - 120 g (1 pc.)
• Eggs - 2 pcs.
• Mayonnaise - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Fresh parsley for decoration - 2-3 sprigs

Directions

1. Soak the chicken liver in water, remove the streaks. Peel the carrots and onions, wash the potatoes.
2. Start preparing the salad by boiling the chicken liver. Fill the liver with water, put on fire. Cook the liver over moderate heat until tender (about 15 minutes). Season with salt and skim if necessary. Cool the prepared liver.
3. Simultaneously with the liver, boil the peeled potatoes over medium heat until tender (about 20 minutes). Cool boiled potatoes and peel.
4. Cook the eggs hard-boiled (about 8 minutes after boiling). Pour boiled eggs with cold water for a few minutes, cool and peel.
5. Grate the carrots with a medium grater. Cut the onion into small cubes.
6. Heat vegetable oil in a skillet. Place the carrots and onions in a hot skillet.
7. Saute the carrots and onions over medium heat for about 10 minutes, until the carrots are soft.
8. All the ingredients are ready, it's time to collect the salad.
9. To assemble a puff salad, use a cooking mold or a ring (I have a square shape with a side of 8 cm).
10. Grate the peeled potatoes on a coarse grater. Place the dish on a flat plate and place the grated potatoes in the first layer.
11. Compress each layer a little so that the salad does not crumble when removing the mold. Apply a fine mesh of mayonnaise to the potato layer.
12. Grate the chicken liver on a coarse grater and lay out in a second layer.
13. Apply mayonnaise to a layer of chicken liver.
14. The third layer is carrots fried with onions. Mayonnaise is optional. There will be enough oil in which the vegetables were fried.
15. Grate pickled cucumbers on a medium grater and lay out in the next layer.
16. Divide the boiled eggs into whites and yolks and grate on a coarse grater.
17. Layer the grated egg whites in the next layer.
18. Place a net of mayonnaise on a layer of egg whites.
19. Top with the grated yolks.
20. Remove the mold carefully. Delicate, nutritious and delicious puff salad with chicken liver, potatoes, carrots and pickled cucumbers is ready. Garnish the salad with fresh herbs if desired. Bon Appetit!