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.
Peel the boiled quail eggs and cut them into cubes, you can not grind much.
Also cut the boiled liver into cubes.
Peel half the apple from the skin, remove the seeds and cut into cubes. For this apple salad is suitable for any variety.
Let's start assembling the salad, I used a pastry ring. Put the chopped chicken liver in the first layer. Lubricate with mayonnaise.
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.
Then put the apple, also grease with mayonnaise.
Put the chopped eggs on top of the apples. What would be more neat and more beautiful they can be grated.
Lubricate well with mayonnaise. Remove the confectionery ring.
Garnish with chicken liver salad and serve.
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.