Belarusian salad with liver and mushrooms in tartlets

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   By the way, if you do not have cooled boiled eggs, put them to boil - just by the end of the process they will be ready and cooled. In the meantime, salt the pieces of liver very lightly, season with ground pepper to taste, and then roll in flour. They should be fried in hot oil. Do not forget to turn it over actively.

3. Step 3:

   

   We will put the fried liver on a napkin to remove excess fat, and we will do 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 the fat as much as possible.

5. Step 5:

   

   Chop the eggs with a cube.

7. Step 6:

   

   Divide the finished liver into small bars.

8. Step 7:

   

   Pickled cucumber (you can take pickled) cut into circles, and then in half.

9. Step 8:

   

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

10. Step 9:

    

    I chose the latter option. In tartlets, the salad looks very appetizing.