I looked on the site, found a couple of warm salads with chicken liver, but they are different in composition. So I show my version. Very tender salad, thanks to the cream sauce and chicken liver, and, at the same time, very satisfying (I like a full dinner).
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 300 gram Chicken liver
- Champignons fresh or canned
- 1 piece Cucumber
- 1 piece Tomato
- Lettuce leaves
- 3 teaspoons Soy sauce
- 200 ml Cream
- Spices
- 1 teaspoon Mustard
Ingredients
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Instructions
- Lettuce leaves are well washed, dried, torn or cut, distributed on plates. Cut the cucumber and tomato. Distribute on plates. Greens to taste and a spoonful of soy sauce in each plate.
- Cut the mushrooms. I took three large fresh mushrooms. Wash the liver, cut into small pieces.
- Heat the vegetable oil, add the crushed garlic to it, fry it in oil for 30 seconds (the oil should pick up the flavor of garlic). Then add the mushrooms and fry for 3-4 minutes. Then chicken liver. Fry, stirring, for 2-3 minutes. Salt and pepper to taste.
- It was cream and mustard's turn. Let the cream boil and turn it off (if the cream is too thin, add a teaspoon of flour to the liver and mix well before pouring it into the pan).
- Don't wait for it to cool down. Distribute the liver with sauce on plates.
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