Chicken Liver Salad with Egg and Pickled Onion

Slice half of the onion (100 g) thinly. Add apple cider vinegar (15 g), erythritol (5 g), salt to taste, and enough boiling water to cover. Leave for 15 minutes, then drain.

Boil eggs (2 pieces, about 100 g) for 10 minutes, cool, and dice.

Place chicken liver (400 g) into boiling salted water, bring back to a boil, and simmer for 10 minutes. It is ready when there are no raw red areas inside but the texture is still soft. Cool and dice.

Chop the remaining onion (100 g) and grate carrot (150 g). Sauté in sunflower oil (20 g) for 5-7 minutes until soft, then add parsley (10 g).

Combine liver, eggs, sautéed vegetables, and pickled onion. Add mayonnaise (35 g), black pepper to taste, and mix.