Warm Chicken Liver, Mushroom and Pickled Cucumber Salad

Name: Warm Chicken Liver, Mushroom and Pickled Cucumber Salad
Yield: 4 servings
Ingredients: 10 pcs large button mushrooms; 1 pcs Carrot, Norwegian, raw; 1 pcs Onion; 3 pcs Egg; 2 pcs pickles; 400 g Chicken liver; Salt; Pepper; Fresh herbs; 4 tbsp Cream, sour, cultured; 2 pcs Garlic, raw; 1 tsp Mustard, prepared, yellow; 2 tbsp Salad dressing, mayonnaise, regular

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A hearty, layered salad featuring tender chicken liver, sautéed mushrooms, and vegetables, tossed in a zesty dressing of mayonnaise, sour cream, and mustard.

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Method

Slice the mushrooms and sauté them until fully cooked.

Dice the onion, grate the carrots on a coarse grater, and sauté them.

Hard-boil the eggs and cut them into strips.

Cut the pickled cucumbers into strips.

Sauté the chicken liver until done, then cut it into strips.

For the dressing, combine the sour cream, minced garlic, mustard, and mayonnaise.

Toss all the ingredients together with the dressing.

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Warm Chicken Liver, Mushroom and Pickled Cucumber Salad

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