Turkey Liver Cheese and Mushroom Salad

We invite you to prepare a delicious Turkey Liver Cheese and Mushroom Salad.

Ingredients:

• 150 g turkey liver
• 1–2 chicken eggs
• 70 g hard cheese
• 6–7 champignons
• 1 tbsp cooking oil (for frying)
• 3–4 sprigs of fresh herbs
• 3 pinches of salt
• 3 pinches of spices
• 1.5 tbsp mayonnaise

Instructions:

1. Prepare the liver
   Rinse the turkey liver thoroughly and trim off any excess. If frozen, defrost it at room temperature. There’s no need to cut it into smaller pieces; simply boil the liver until fully cooked—about 20 minutes after the water starts boiling. Let it cool, then grate it using a coarse grater.
2. Cook the eggs
   Hard-boil the eggs, then cool and peel them. Grate them on a coarse grater as well.
3. Grate the cheese
   Choose any type of hard cheese—salty, mild, or one with spices. Alternatively, you can use processed cheese. Grate the cheese on a coarse grater and add it to the salad bowl.
4. Prepare the mushrooms
   Wash the champignons and chop them finely. Fresh or frozen mushrooms can be used.
5. Cook the mushrooms
   Heat a tablespoon of oil in a skillet, then sauté the mushrooms over low heat for 5–7 minutes, stirring occasionally with a spatula. Transfer the sautéed mushrooms to the salad bowl.
6. Add the herbs
   Finely chop fresh herbs such as parsley and add them to the salad bowl.
7. Season and dress
   Add mayonnaise to the salad and season with salt and spices to taste for a more vibrant flavor.
8. Combine the ingredients
   Mix everything thoroughly with a spoon until well combined.
9. Serve
   Portion the salad into small serving bowls and enjoy.

Your Turkey Liver Cheese and Mushroom Salad is ready to serve. Bon appétit!