Lamb liver salad
Description
Minimum effort — excellent result. Lamb liver salad can be served as a standalone dish for a festive table or on weekdays. If desired, dress it with garlic mayonnaise or sour cream, or "Aioli" sauce. Do not add too many pickled cucumbers, as the dish will become watery. Also, avoid adding extra salt, as the dish already contains a salty ingredient. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the lamb liver from films and vessels, peel the onion and rinse both. Boil the chicken eggs in advance for 12 minutes and let them cool.
- 2
Step 2
Boil the liver in boiling water for about 15-20 minutes, depending on its size.
- 3
Step 3
Cool the liver and cut it into small or medium cubes, then place the chopped pieces into a deep container.
- 4
Step 4
Peel the boiled chicken eggs and rinse them in water. Cut into cubes of the same size and add to the liver.
- 5
Step 5
Cut the pickled cucumbers into small cubes, squeezing out the brine from the chopped pieces. Finely chop the onion and add both ingredients to a container. If desired, you can substitute the onion with green or red onion.
- 6
Step 6
Place mayonnaise of any fat content and sprinkle with ground black pepper. Carefully mix everything.
- 7
Step 7
Place the lamb liver salad into bowls or ramekins and serve. Enjoy your meal!