Liver under a Fur Coat Salad

Ingredients

Beef (liver) 500 g

Onion 1

Sour cream 3 tbsp

Cheese 100 g

Potatoes 3

Carrots 2

Eggs 3

Butter

Mayonnaise

Green onions

Cranberries

Wash, boil, peel, and coarsely grate the potatoes and carrots (leave 1 ungrated carrot for garnishing the top of the cake). Cut the liver into small pieces and boil in salted water. Alternatively, you can fry or simmer the liver in sour cream, depending on your taste.

Finely chop the onion and fry in butter until translucent. If you fried the liver, then fry the onion in the same pan.

 Grind the cooked liver and fried onions through a meat grinder, season with salt and pepper to taste, and mix with a small amount of sour cream or the remaining cooking liquid. Grind until a thick paste forms.

Boiled the eggs, separating the whites and the yolks. Grate the yolks on a fine grater and the whites on a coarse grater. Grate the cheese on a coarse grater.

On a flat plate, arrange a layer of potatoes mixed with a small amount of sour cream, lightly salt, and spread with mayonnaise. Place the next layer of liver and also spread with mayonnaise. Then add a layer of cheese, mayonnaise, grated carrots, and mayonnaise. The top layers should be grated yolks first, then grated whites.

Grease the sides of the cake with mayonnaise. Garnish the salad with carrot slices, finely chopped green onions, cranberries, and other garnishes to taste.

Enjoy!