Spicy layered salad for liver lovers

Ingredients for 4 servings:

• 1 pack of chicken liver(s) (frozen)
• n. B. water
• 2 large onions
• 3 m.-sized carrot(s)
• 5 m.-sized potatoes
• 6 eggs
• 3 gherkins, if desired
• 100 g cheese (Gouda) in one piece, if desired
• possibly salt and pepper
• e.g. mayonnaise or
• Salad cream

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

If you like liver, you will love this salad

Boil the chicken livers in water for about 15-20 minutes. Then drain the water and let the livers cool. Boil the potatoes with their skins on and let them cool as well. Finely dice the onions, coarsely grate the carrots, and sauté both in a little oil over low heat for about 15 minutes. Let cool. Place a cake ring on a flat plate and begin layering: First, the chicken livers, grated (or rather pressed!) through a coarse grater. Spread about 2-4 tablespoons of mayonnaise on top. Then the fried carrots and onions, then the cooked, peeled potatoes, one after the other, each grated through a coarse grater. Again, about 2-4 tablespoons of mayonnaise. Next, add the gherkins, finely chopped or grated, the grated or diced eggs, more mayonnaise, and finally the cheese, also coarsely grated. Cover the salad and let it sit for 1-2 hours. I place the salad in the hallway to infuse (in winter, it’s cooler than the kitchen and warmer than the refrigerator). I like the salad best at room temperature. Before serving, remove the cake ring and decorate the “cake” as desired. I like it when the layers remain visible. Tip: I always grate all the ingredients (except the onions) with the same grater; it’s a breeze!