Warm Chicken Liver Salad with Egg and Corn

1. 1 Chicken liverpack 500 g ≈ $2.50 75 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Garlic≈ $10.00 per kg 3 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 40 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Soy sauce 10 ml
7. 7 Kefirpack 900 ml ≈ $2.13 20 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 15 g
9. 9 Mustard 5 g
10. 10 Vinegar 9% 5 ml
11. 11 Sunflower oil 5 ml

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

Method

1. Boil the egg for 10 minutes, cool, peel, and chop into small pieces.

2. Cut the liver into medium chunks and pan-fry in oil for 7–8 minutes until just gray inside (no pink), then cool.

3. Mix kefir⁷, sour⁸ cream, soy sauce, mustard, and a splash of vinegar into a smooth dressing.

4. Finely mince the garlic³ and chop the dill⁵.

5. Combine the liver, egg, and corn, then fold in the garlic³ and dill⁵.

6. Toss with the dressing, mix well, and serve immediately.