Turkey salad


  • 500 g turkey liver
  • 2 bulb onions
  • 15 prunes
  • 400 ml pickled corn
  • mayonnaise
  • vinegar
  • salt
  • sugar


Combine sugar, salt, and vinegar. Pour 1 bulb onion with the cooked marinade for 30 minutes. Slice liver and fry it. Add second bulb onion at the end of frying and fry the ingredients slightly. Place liver on the dish, put marinated bulb onion above, then add cut prunes, and corn. Grease each layer with mayonnaise.

Enjoy your meal!