Recipe information
20 min.
Servings per container:
Calorie content:
Title Value
1. Mayonnaise 2 art. l
2. Canned corn 3 art. l
3. The apples 1/2 PC.
4. Chicken liver 3 PC.
5. Quail egg 7 PC.
6. Water 1 art. l
7. Vinegar 9% 1 art. l
8. Bulb onions 1 PC.

1. Stage

First, cook the liver and quail eggs until cooked. Cut a small onion into a quarter of the rings, add vinegar and water to the onion, mix and until set aside so that the onion is pickled. If you do not want to use vinegar, then you can just pour onion with boiling water to remove excess bitterness.

2. Stage

Peel the boiled quail eggs and cut them into cubes, you can not grind much.

3. Stage

Also cut the boiled liver into cubes.

4. Stage

Peel half the apple from the skin, remove the seeds and cut into cubes. For this apple salad is suitable for any variety.

5. Stage

Let's start assembling the salad, I used a pastry ring. Put the chopped chicken liver in the first layer. Lubricate with mayonnaise.

6. Stage

Bring out the onion slightly with your hands and spread on top of the liver. Then lay out the corn and evenly flatten with a little squeezing with a spoon, brush with mayonnaise.

7. Stage

Then put the apple, also grease with mayonnaise.

8. Stage

Put the chopped eggs on top of the apples. What would be more neat and more beautiful they can be grated.

9. Stage

Lubricate well with mayonnaise. Remove the confectionery ring.

10. Stage

Garnish with chicken liver salad and serve.

11. Stage

Bon Appetit!!!

12. Stage

Salad with chicken liver combines sweet and rich notes that perfectly harmonize with each other and create a unique taste. Pickled onions add sourness and freshness, corn of juiciness and tenderness. To prepare the salad from the liver, I used quail eggs to my taste, they are more tender than chicken eggs and do not have such an egg aftertaste, as well as they are more useful. Salad from the liver can be seasoned with mayonnaise or sour cream which you need to salt and season to taste.