Salad with Chicken Liver and Mushrooms

Chicken liver, Champignon mushroom, Egg, Carrot, Salted pickles, Onion, Ghee, Sour cream, Sugar-free mayonnaise, Green onion, Dill, Garlic, Sugar-free mustard, Table salt, Black pepper

Slice: 12 min. Fry: 8 min.

Boil the egg (50 g) until hard and cool it. Cut the carrot (35 g) into thin strips, chop the onion (20 g) finely, and slice the champignon mushrooms (120 g).

Heat half of the ghee (10 g) and fry the carrot with the onion for 3-4 minutes until softened. Add the chicken liver (140 g), season lightly with table salt (to taste) and black pepper (to taste), and cook for 6-7 minutes more until the pieces are fully done with no raw pink center on the cut side. In the remaining ghee (10 g) quickly fry the champignon mushrooms until the edges turn golden and the extra moisture evaporates.

Chop the salted pickles (25 g), green onion (10 g), dill (5 g), and boiled egg (50 g). For the dressing mix the sour cream (20 g), sugar-free mayonnaise (15 g), sugar-free mustard (3 g), and garlic (5 g) pressed through a garlic press. Combine the warm liver with the vegetables, mushrooms, pickles, herbs, and egg in a bowl, add the dressing, toss gently, and serve right away or slightly chilled.