Chicken Liver and Egg Salad

1. 1 Chicken liverpack 500 g ≈ $2.50 75 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 25 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Soy sauce 25 ml
7. 7 Kefirpack 900 ml ≈ $2.21 8 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 8 g
9. 9 Mustard 5 g
10. 10 Vinegar 9% 5 ml

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

Method

1. Cut the chicken¹ liver into medium-sized pieces

2. Chop the hard-boiled eggs² into bite-sized chunks

3. Mix together kefir⁷, sour⁸ cream, soy sauce, mustard, and vinegar

4. Fold in the corn kernels

5. Mince the garlic³ and stir into the salad

6. Add fresh dill⁵ and mix well

7. Toss in the dressing and combine thoroughly