Salad Roll “New Year’s Salute” Recipe
I offer you a delicious, hearty, layered salad for the New Year’s table. Very easy to prepare.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Pour the oil into a hot frying pan. Spread the washed, dried chicken liver in one layer. Fry over high heat so that the liver is browned, turn over, add salt to taste and bring to readiness over medium heat for 15 minutes. Let the liver cool down.
  2. Place the bag on a large board. Peel the potatoes and grate them on a grater, laying them on a film in the shape of a rectangle. Spread the potatoes with a mayonnaise net. For ease of application, put the mayonnaise in a cooking bag.
  3. Put the potatoes and carrots in the middle with the next layer. The original mayonnaise is applied with each layer, it seems to me that it is too greasy, it is applied through a layer.
  4. Put the finely chopped onion on the carrots.
  5. Next, lay out the cooled, finely chopped, fried chicken liver. Sprinkle with chopped herbs, I have frozen dill.
  6. Put the chopped pickled mushrooms in the last layer, lubricate with a mayonnaise mesh.
  7. Using the bag, remove the potatoes to the top. Form a roll, wrap it in plastic wrap and put it in the refrigerator for at least 1 hour.
  8. Unwrap the roll, lightly lubricate its surface with mayonnaise. RUB the eggs on the film. “Roll out” the roll on top of the eggs so that they evenly “stick” to it.
  9. Place the roll on a serving platter.
  10. You can decorate according to your taste and desire. I smeared strips of mayonnaise and decorated them with stars of boiled carrots.
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