Chicken Liver Salad in Tartlets

Ingredients

Chicken (liver) 300 g

Mushrooms 300 g

Eggs 2

Carrots 150 g

Onions 150 g

Herbs to taste

Mayonnaise

Vegetable oil

Tartlets

Salt

Boil the liver until tender (cook for 10-15 minutes after boiling). Finely chop the onion. Finely chop the mushrooms.

Grate the hard-boiled eggs on a fine grater. Grate the raw carrots on a fine grater. Finely chop the herbs.

Fry the onion in vegetable oil. Add the mushrooms and fry for about 10-15 minutes. Grate the liver on a fine grater or mince it.

 Mix the liver, mushrooms, eggs, carrots, and herbs. Season with a little salt. Dress with mayonnaise. The salad can be placed in a salad bowl or served in tartlets.

Enjoy!