Imported from YouTube

Layered Salad with Chicken Liver, Mushrooms, and Pickled Onion

Name: Layered Salad with Chicken Liver, Mushrooms, and Pickled Onion
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 2 servings
Cuisine: Other
Ingredients: Onion (For pickling; then finely chop. Quantity not specified.); 2 ст. л. 9% vinegar (For the marinade; the author warns that less vinegar essence should be used if substituting, but the exact amount is not specified.); Salt (For the marinade and chicken liver; quantity not specified.); Sugar substitute (For the marinade; quantity not specified. The author says regular sugar can be used instead.); Chicken liver (Already braised with salt and pepper; quantity not specified.); Black pepper (For the chicken liver; quantity not specified.); Light mayonnaise (For spreading between the layers; quantity not specified. The author refers to a separate mayonnaise recipe that is not included in the source.); Button mushrooms (Already braised; quantity not specified.); 4 Pickles (About four; the author says “literally about four.”); 1 Egg (Whole, hard-boiled.); 2 Egg whites (Hard-boiled; whites from two eggs.); 20 г Light cheese (Grate and sprinkle over the salad.)

Recipe by Ромарио Яковлев @Romario_neideal · YouTube

Imported by Mykola Oksak on SeeMeCook

A hearty layered salad with tender chicken liver, braised button mushrooms, pickles, and egg. The layers are held together with light mayonnaise, and the salad is topped with pickled onion and a little cheese.

2 servings95 minOther

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Ingredients

Onion (For pickling; then finely chop. Quantity not specified.)
2 ст. л. 9% vinegar (For the marinade; the author warns that less vinegar essence should be used if substituting, but the exact amount is not specified.)
Salt (For the marinade and chicken liver; quantity not specified.)
Sugar substitute (For the marinade; quantity not specified. The author says regular sugar can be used instead.)
Chicken liver (Already braised with salt and pepper; quantity not specified.)
Black pepper (For the chicken liver; quantity not specified.)
Light mayonnaise (For spreading between the layers; quantity not specified. The author refers to a separate mayonnaise recipe that is not included in the source.)
Button mushrooms (Already braised; quantity not specified.)
4 Pickles (About four; the author says “literally about four.”)
1 Egg (Whole, hard-boiled.)
2 Egg whites (Hard-boiled; whites from two eggs.)
20 г Light cheese (Grate and sprinkle over the salad.)

Steps

1
Put the onion in a container for pickling. Add 2 tbsp of 9% vinegar, salt, and sugar substitute (or regular sugar). Stir and add a little water; the exact amount of water is illegible in the source.
2
Leave the onion to pickle for 15 minutes.
3
Prepare a dish for assembling the salad. Transfer the braised chicken liver to a blender and pulse until finely chopped, but not completely smooth like pâté.
4
Spread the liver in the dish as the first layer and press down lightly.
5
Drizzle a lattice of light mayonnaise over the liver.
6
Add the braised button mushrooms as the next layer.
7
Arrange the pickles over the mushrooms.
8
Drizzle another lattice of light mayonnaise over the top.
9
Add the hard-boiled whole egg and two hard-boiled egg whites.
10
Cover the egg layer with a final lattice of light mayonnaise.
11
Once the onion has pickled, chop it finely and scatter it over the salad.
12
Sprinkle the salad with a little grated light cheese—the source specifies 20 g.
13
Let the salad stand for about 1 hour, then serve.

Notes

The source does not specify the quantities for most ingredients or the exact amount of water for the marinade. The liver and button mushrooms are used already braised, and the eggs are hard-boiled; the source does not provide their preparation times or methods. The light mayonnaise is made using a separate recipe that is not included in the source. The author notes that the salad can be made ahead and prepared in a large batch.