Layered Chicken Liver Salad

1. 1 Chicken liverpack 500 g ≈ $2.50 85 g
2. 2 Pickled cucumberspack 680 g ≈ $3.20 65 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Hard cheesepack 200 g ≈ $2.70 15 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Mayonnaise 40 g
10. 10 Sunflower oil 4 ml

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

Method

1. Boil the chicken¹ liver in salted water for 15–20 minutes until the cut surface turns gray, then cool. Boil the egg hard⁶ for 10 minutes and cool it.

2. Grate the liver coarsely, place it in the salad bowl as the first layer, and spread mayonnaise over it.

3. Grate the pickled² cucumbers coarsely, drain excess liquid, layer them second, and spread mayonnaise over them.

4. Grate the carrot³, chop the onion⁴, and sauté in oil for 5–7 minutes until tender. Cool, layer over the salad, and sprinkle with minced garlic⁸.

5. Grate the egg coarsely, layer it, and spread mayonnaise over it.

6. Sprinkle grated cheese on top, garnish with dill⁷, and refrigerate for 30 minutes to let it soak.

In short

• In the planner this dish is cooked for two days: reheat on day two.