Ministerial salad with chicken liver

Immediately put the chicken liver to boil. Rinse the offal, clean it from the films and put it in a saucepan or pot where water is boiling. Then remove all the foam, add salt to taste and cook the chicken liver for 8-10 minutes at a low boil. Cool the finished liver, draining all the liquid.

Prepare egg pancakes. Beat the chicken eggs in a separate bowl, add salt to taste and whisk well.

Grease the frying pan with oil, heat it over medium heat, pour in the egg mixture and fry the pancakes on both sides for 15-20 seconds. You will get 2-3 pancakes depending on the diameter of your frying pan.

Roll up the cooled egg pancakes and cut into strips for the salad.

Peel the onion, then cut into half rings.

Pour oil into a frying pan, heat it over medium heat, put all the onions in there. Fry the onions for 3-4 minutes until golden. Place the fried onions on paper towels to remove excess oil. Let the onions cool.

Cut the boiled and cooled chicken liver into strips or medium pieces.

Also cut the pickles into strips or straws – they will give the salad a piquant taste and a slight sourness.

Place all the chopped ingredients into a salad bowl – offal, cucumbers, fried onions and egg pancakes.

Add mayonnaise, salt and black pepper to taste to the salad.

Mix everything and put the appetizer in the refrigerator for 15-20 minutes, let the salad soak and cool thoroughly.

Serve the ready "Ministerial" salad with chicken liver. It is filling, tasty and aromatic. Take note of the recipe!
Enjoy your meal!