Grafsky Puff Liver Salad
by Editorial Staff
A bright, delicious flaky liver salad with eggs, carrots and cheese. You will definitely write this recipe for Grafsky liver salad in your cookbook.
Cook: 50 mins
Ingredients
- Beef liver – 300 g
- Hard cheese – 200 g
- Eggs – 4 pcs.
- Carrots, small size – 3 pcs.
- Onions, medium-sized – 3 pcs.
- Mayonnaise – 200 g
- Pomegranate seeds – for decoration
- Vegetable oil – for frying
Directions
- I boiled the beef liver in salted water for 20 minutes. You also need to boil and cool the carrots and eggs in advance. Cut the onion into half rings and fry in vegetable oil. Collect the puff salad using a baking dish ring. Ring with a diameter of 16 cm.
- The first layer of salad is boiled beef liver, grated. The second layer is fried onions; grease with mayonnaise
- The next layer is grated boiled eggs; grease with mayonnaise.
- Next, grated boiled carrots. Coat with mayonnaise.
- The last layer of liver salad is grated hard cheese. (Cheese is a very important flavoring ingredient. Choose the one that suits your taste.) Spread with mayonnaise.
- Carefully remove the mold, straighten the edges of the salad with a fork.
- Cover salad with liver, onions, eggs, carrots and cheese with pomegranate seeds. They will add a pleasant sourness to the liver salad. Before serving, let the Grafsky puff liver salad stand in the refrigerator for 2 hours.
Bon appetit!
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