Liver cheese salad with lye chips

Name: Liver cheese salad with lye chips
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 3 pretzel sticks or rolls (approx. 300 g); 50 g Butter; 5 medium-sized onions; 400 g Gherkins (glass); 2 Federation Radishes; 6 discs (approx. 800 g) Liver- or meatloaf; 1 collar Parsley; 8-10 Tbsp Vinegar (e.g. white balsamic vinegar); 75 g grainy mustard; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

3 pretzel sticks or rolls (approx. 300 g)
50 g Butter
5 medium-sized onions
400 g Gherkins (glass)
2 Federation Radishes
6 discs (approx. 800 g) Liver- or meatloaf
1 collar Parsley
8-10 Tbsp Vinegar (e.g. white balsamic vinegar)
75 g grainy mustard
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil

Directions

1
Cut the pretzel sticks into cubes. Heat butter in a large pan. Fry the bread cubes in it while turning them golden brown and take them out.
2
Peel onions and cut them into fine rings. Dice cucumbers. Clean and wash the radishes and put some aside for garnishing. Cut the remaining radishes into slices. Cut liver loaf into strips.
3
Wash the parsley and cut into fine strips. For the marinade mix vinegar, mustard, salt, pepper and 1 teaspoon sugar. Fold in the oil. Mix with meatloaf, onions, cucumber, radishes and parsley.
4
Let the salad steep for at least 30 minutes.
5
Season salad again and arrange. Garnish with radishes. Sprinkle a few lye chips on top, add the rest.