Belarusian salad with liver and mushrooms in tartlets

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Belarusians cook liver, but in this form it is a bit dry, so our chefs decided to cook it differently. But more on that later, for now we need to clean the liver from films and veins and cut it into thin slices.

2. STEP 2

   

   By the way, if you don’t have cooled boiled eggs, set them to boil - just by the end of the process they will be ready and cooled. In the meantime, season the pieces of liver very lightly, season with ground pepper to taste, and then roll in flour. They need to be fried in hot oil. Don't forget to turn over actively.

3. STEP 3

   

   Let's put the fried liver on a napkin to remove excess fat, and we'll take care of the mushrooms ourselves, cutting them into small pieces and quickly frying them in the same oil where the liver was fried.

4. STEP 4

   

   Cut the onion into half rings and fry until transparent in the same oil in which the liver and mushrooms were fried. By the way, when you take it out, do not forget to strain out the fat as much as possible.

5. STEP 5

   

   Chop the eggs into cubes.

6. STEP 6

   

   Divide the finished liver into small bars.

7. STEP 7

   

   Cut the pickled cucumber (you can also use pickled) into slices and then in half.

8. STEP 8

   

   That's it, we can assemble the salad without waiting for it to cool down, because it can be served warm. Add mayonnaise (sour cream) to it and check for salt and pepper. You can fold it in layers, greasing each of them with sour cream or mayonnaise, or serve it in a bowl, tartlets, etc.

9. STEP 9

   

   I chose the last option. The salad looks very appetizing in tartlets.