Summary

Ingredients

• 1 pck. Chicken liver (s) (frozen)
• water
• 2 large onions
• 3 medium carrot (s)
• 5 medium potato (s)
• 6 egg (s)
• 3 pickled cucumber (s), possibly
• 100 g cheese (Gouda) in one piece, possibly
• possibly salt and pepper
• mayonnaise or
• Salad cream

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Instructions

1. Boil the chicken livers in water for about 15-20 minutes. Then drain the water and let the liver cool down.
2. Boil the potatoes in their skins and let them cool down too. Dice the onions, coarsely grate the carrots and sauté both in a little oil over low heat for about 15 minutes. Let cool down.
3. Place a cake ring on a flat plate and start layering:
4. First the chicken liver, rubbed through the coarse grater (rather squeezed!). Spread about 2 - 4 tablespoons of mayonnaise on top.
5. Then the fried carrots with onions, the boiled, peeled potatoes, one after the other, each grated through the coarse grater. Again about 2 - 4 tablespoons of mayonnaise.
6. Now the pickles, chopped or grated, grated or diced eggs, again mayonnaise and finally the cheese, also coarsely grated.
7. Cover the salad and let it steep for 1 - 2 hours. I put the lettuce in the hallway to pull (in winter it is cooler than the kitchen and warmer than the fridge). The salad tastes best at room temperature.
8. Before serving, remove the cake ring and decorate the cake as you wish. I think it`s nice when the layers stay visible.
9. Tip: I always rub all the ingredients (except for the onions) with the same grater, it works in no time!