Beef liver salad with pepper

Birthday is coming soon, and thoughts are running ahead – what to put on the festive table this time? Of course, the choice of dishes will depend on who comes to visit, on their preferences. Perhaps someone likes mayonnaise salads, and someone likes salads with some other dressings. Some people prefer meat, others chicken or fish. But I found a recipe for those who always try to keep track of carbohydrates.
I will tell you how to cook this food. So, liver salad.
The liver is a kind of product, but it's still easy to work with it. It's enough for us to cut it into small pieces. Let's cook the liver in a small amount of broth cooked from vegetables. Add the bay leaf and allspice to the same place. In parallel, we cook potatoes, as well as eggs. There is also a frying pan on the stove nearby - an onion with carrots is already frying in it. And later, in another frying pan, fry another onion separately

Choose a suitable dish, preferably flat. We will immediately put the greens on it, you can lettuce leaves.

When the liver is cooked, let's cool it and put it through a meat grinder. Gradually add a little broth to our minced meat. On a platter, we will form the body of a liver "cockerel" from minced meat.

We will smear the liver layer with mayonnaise, and put a layer of fried onions and carrots on it.

Grate boiled potatoes on a grater, and lay half of the resulting mass. Be sure to smear it with mayonnaise, and put fried onions on it. And again we will smear with mayonnaise.
Separating the whites from the yolks, rub on a coarse grater and also spread, then smearing with mayonnaise. Well, the last layer will be made of potatoes. As you remember, we grated it on a coarse grater, and it turned out like feathers. Therefore, sprinkling the salad, we do it gently and without crushing. It will turn out a beautiful layer, airy - feathers. Decorate the "Cockerel" with sweet pepper. First we will depict his comb, and then his beak with a tail, wings and paws. And try to make an eye either from olives or from allspice.

And here is a modest addition to the salad - chickens from the liver. We have a fourth part of the liver stuffing left. Here we will scroll the carrot pulled from the broth. And add 4 tablespoons of sour cream, and mix everything well.

Take a fine grater, and grate the yolks on a fine grater. Roll the minced meat balls that will serve for the body and head of the chicken.

Roll all the balls in the yolk. It is advisable to take rustic eggs for this recipe, since egg yolks from a poultry farm are not bright.
We will make beaks and paws from Bulgarian pepper. And the eye is made of olive, or allspice.