Warm Salad with Chicken Liver and lingonberry Sauce Recipe
Thanks to cranberry sauce, both liver and potatoes are perceived in a new way! This spectacular, but inexpensive dish is suitable for both holidays and everyday life! Please have a seat at the table!
Servings
5
Cook Time
20minutes
Servings
5
Cook Time
20minutes
Ingredients
Instructions
  1. Jam (lingonberry) Boil potatoes in a uniform, cool, cut into slices, put in a fireproof container, sprinkle with vegetable oil, salt and pepper. Bake in the oven until golden brown. You can simply buy a frozen potato semi-finished product and bake it in the oven or fry it in a deep fryer.
  2. For lingonberry sauce: olive oil, lemon juice, an incomplete teaspoon of mustard and sugar mix well, add salt and pepper. Then add cranberry jam and mix again.
  3. By the way, squeeze the lemon well through a fine sieve, then there will be no problems with the bones.
  4. Rinse the liver, remove the fat, film and cut into small pieces. Do not add salt. Fry in a hot frying pan for a couple of minutes until golden brown.
  5. Put the lettuce leaves on a flat dish, and put the hot potatoes on the sides.
  6. Salad can be any. Very tasty with arugula and fresh spinach leaves.
  7. Put the hot liver on the salad and pour a small amount of sauce over it.
  8. Serve the sauce with the salad and separately.
0 0 votes
Article Rating
       

Related posts:

Warm Meat Salad with baked Pumpkin and Lingonberry Sauce Recipe Green Salad with Camembert and Lingonberry Sauce Recipe Warm Salad with Chicken Liver and Vegetables Recipe Warm Salad with Chicken liver and Asparagus Recipe Warm Salad with Chicken Liver and Vegetables Recipe Warm Salad with Chicken Liver and Asparagus Recipe Warm Beetroot Salad with Chicken Liver Recipe Warm Salad with Chicken Liver and Mushrooms Recipe Salad with Chicken Liver and Orange sauce Recipe Warm Liver Salad with Pears Recipe Warm Salad with Chicken Liver and Mushrooms Recipe Warm Salad with Chicken Liver Recipe