Step-by-Step Preparation
Add the chicken livers to boiling water with 1 tablespoon of salt and cook over medium heat for 7 to 8 minutes.
Finely chop the cooked chicken livers.
Grate the carrot, chop the boiled eggs, hard cheese, a bunch of parsley, and dill.
Mix the chopped ingredients well.
Prepare the egg mixture by whisking 3 eggs with 150 ml of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Add 100 grams of wheat flour and mix well.
Grease a baking dish with oil and pour in the prepared egg mixture. Cook at 180°C for about 1 hour.
Chop the cabbage and cucumbers, make an omelet with just 2 eggs, and fry in oil until golden brown. Then cut into pieces.
Add the green peas, spring onions, chopped dill, and sliced tortilla to the salad. Season with salt and pepper.
Prepare the sauce by combining 3 tablespoons of mayonnaise and 1 teaspoon of mustard.
Arrange the chicken liver salad in the casserole dish and serve with the sauce.
Ready to enjoy this delicious chicken liver recipe! Enjoy!
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