Layered Chicken Liver Salad with Mushrooms

1. 1 Chicken liverpack 500 g ≈ $2.50 100 g
2. 2 Carrots≈ $1.50 per kg 50 g
3. 3 Potatoes≈ $2.19 per kg 120 g
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Button mushrooms≈ $7.50 per kg 70 g
6. 6 Onions≈ $1.60 per kg 50 g
7. 7 Sunflower oil 10 ml
8. 8 Mayonnaise 40 g
9. 9 Eggspack 10 pcs ≈ $1.93 1 pcs
10. 10 Dillpack 50 g ≈ $1.80 8 g
11. 11 Mustard 5 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil potatoes³ and carrots² in their skins for 25 minutes until tender, and hard-boil an egg for 10 minutes. Cool everything, peel, and grate the potatoes, carrots, and egg coarsely.

2. Pan-fry the chicken¹ liver in oil over medium heat for 8–10 minutes until fully cooked (no pink inside), season with salt, and chop finely.

3. Finely dice the onion⁶ and mushrooms, then sauté in the remaining oil for 8 minutes until golden. Let cool.

4. Cube the cucumber⁴ and chop the dill¹⁰. Mix the mayonnaise with a spoonful of mustard.

5. Arrange layers in a ring mold: liver, potatoes³, mushrooms with onion⁶, carrots², cucumber⁴, brushing each layer with the mayo mixture.

6. Top with grated egg and dill¹⁰, chill for 20 minutes, then serve.