The salad has the delicious combination of chicken liver, ceps, quail eggs, potatoes, and pickled cucumbers. Assure you that you’ve never tried anything like this before. In addition, we will decorate this salad with fresh tomatoes and red bulb onion making it more festive and appetizing.
- 6 quail eggs
- 1 red bulb onion
- 2 fresh tomatoes
- 90 g (3 oz) carrot
- 100 ml sour cream
- 150 g (5 oz) potato
- 100 g (3,5 oz) dried ceps
- 100 g (3,5 oz) bulb onion
- 150 g (5 oz) chicken liver
- 120 g (4 oz) pickled cucumber
- fresh parsley – to taste
- vegetable oil (for frying)
Place chicken liver in boiling water and boil it over low heat for 10-15 minutes. Dice the boiled chicken finely.
Wash potatoes and boil them in salted water (over low heat for 25 minutes). Peel the potatoes and cube them.
Place ceps in the pan with boiling water and boil until soft. Then cut the ceps. Peel a bulb onion, chop it and combine with the mushrooms. Fry the mass on vegetable oil over 7-10 minutes.
Peel carrots and slice them. Cut pickled cucumbers finely. Boil quail eggs for 3-5 minutes.
Arrange the salad in layers: liver, sour cream, potato, salt, sour cream, pickled cucumber, carrot, sour cream, ceps, eggs, and parsley.
Peel a red bulb onion and cut it into circles. Decorate the salad with the onion and the tomatoes.
Enjoy your meal!
Do you have a favorite recipe of a festive salad? If so, please let us know in the comments below or write us an e-mail.