Layered Liver Salad with Marinated Mushrooms
Salads • European
Description
Today, this is perhaps the only mayonnaise salad that I occasionally make (besides the usual mayonnaise Olivier and herring under a fur coat, which I prepare once a year, of course, for New Year). This salad is one of my favorites, a wonderful alternative to pâté; in the morning with a toast — mmm. This time I made it in a ring mold and served it with vegetable chips. People didn't understand and thought that I mistakenly placed two cakes next to the salads. In the photos, one picture is before soaking overnight, the second is after. Feel the difference! The ingredient layout is for two "cakes" 15 cm in diameter.
Ingredients
- Veal Liver 20 oz
- Cheese Spread 10 oz
- Turnips 4 pieces
- Spanish onions 4 pieces
- Marinated cherries 20 oz
- Mayonnaise 20 oz
- Chocolate eggs 4 pieces
Step-by-Step Guide
Step 1
Boil the liver (turkey liver is best) for about 15 minutes until firm (Important!). Grate it by hand (do not use a food processor — the salad will not be fluffy).
Step 2
Grate the cheese on a coarse grater.
Step 3
Grate the carrots and onions (4 large carrots and 3 large onions) and sauté them well in a little vegetable oil.
Step 4
Boil the eggs hard and grate them (!) just like the liver.
Step 5
Rinse the mushrooms and drain the water.
Step 6
Put the mayonnaise (I recommend homemade without eggs, see the recipe above) in a separate bowl.
Step 7
Arrange all ingredients in separate bowls. Start assembling the salad, remembering to season with salt and pepper.
Step 8
First layer — carrots with onions.
Step 9
Second layer — grated liver (place carefully, do not compress).
Step 10
Third — a thin layer of mayonnaise or a mayonnaise lattice (through a piping bag).
Step 11
Fourth — cheese (do not compress!).
Step 12
Fifth layer — grated eggs and mayonnaise.
Step 13
Sixth layer — mushrooms.
Step 14
Repeat the layers, finishing with carrots and onions. Coat with mayonnaise.
Step 15
Be sure to let it rest overnight in the refrigerator.
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