Lobster liver salad (recipe)
Description
The salad is quick and easy to prepare. Planning a festive menu? Then don't miss this recipe. I suggest you take note of this great version. The salad is ready to serve.
Instructions
- 1
Step 1
1. Boil the vegetables until cooked, cool, and peel. Hard-boil the eggs. This can be done in advance.
- 2
Step 2
2. Peel the onion, chop finely, and scald with boiling water. If desired, you can marinate it, for example. Then drain in a colander and dry.
- 3
Step 3
3. Rinse the prunes thoroughly and pour boiling water over them for a couple of minutes. Then cool, dry, and chop.
- 4
Step 4
4. I recommend draining the oil from the liver so the salad isn't too greasy. The liver itself should be slightly mashed.
- 5
Step 5
5. The salad will be layered. You can assemble it in a deep bowl or on a flat plate, using a ring from a springform pan, for example.
- 6
Step 6
6. Grate the potatoes on a medium grater. Spread them out in an even layer. Season with salt and pepper to taste.
- 7
Step 7
7. Spread mayonnaise. Next, layer the liver and onions. Then arrange the prunes.
- 8
Step 8
8. Spread mayonnaise over everything. Place a smooth layer of grated carrots on top.
- 9
Step 9
9. Separate the egg whites and grate them. Spread evenly in a layer and brush with mayonnaise. Then add grated cheese, a little more mayonnaise, and finally the yolks. Place the salad in the refrigerator for 2–3 hours to allow it to marinate. Before serving, carefully remove the ring.