Pour oil into a hot pan. We put the washed, dried chicken liver in one layer. Fry over a high heat so that the liver is browned, turn over, salt to taste, and bring to readiness over medium heat for 15 minutes. Let the liver cool down.
Put the bag on a large Board. Peel the potatoes and grate them on a film in the shape of a rectangle. Apply a mayonnaise mesh to the potatoes. For ease of application, put the mayonnaise in a cooking bag (package).
The next layer in the middle of the potatoes and carrots. The original mayonnaise is applied every layer, I think it’s too greasy, applied through the layer.
Put the finely chopped onion on the carrots.
Next, put the cooled, chopped, fried chicken liver. Sprinkle with chopped herbs, I have frozen dill.
The final layer is put sliced pickled mushrooms, apply mayonnaise mesh.
Using the bag, lift the potatoes to the top. Form a roll, wrap it in plastic wrap, and put it in the refrigerator for at least 1 hour.
Unfold the roll, lightly lubricate its surface with mayonnaise. RUB the eggs on the film. “Rolling” the roll over the eggs so that they are evenly “stuck” to it.
Turn the roll on a serving dish.
You can decorate according to your taste and desire. I applied strips of mayonnaise and decorated them with stars of boiled carrots.