Belorussian Salad Recipe 


Ingredients:
 40g dried ceps 200g beef liver 2 salted cucumbers 3 onions, finely chopped 2 eggs 180g mayonnaise 3 tbsp vegetable oil salt and freshly-ground black pepper, to taste mixed greens, to serve 

Method: 
Wash the dried mushrooms 3 or 4 times through changes of water then allow to soak in cold water for 3 hours. Wash thoroughly once more then place the mushrooms and the soaking liquid (filter this through muslin or cheese cloth) in a pan and bring to a boil. Cook for about 8 minutes, or until tender. Drain the mushrooms and chop finely. Meanwhile, bring a pan of water to a boil, add the beef liver and cook for about 20 minutes, or until tender. Remove the beef from the water, allow to cool then dice quite finely. Heat the oil in a pan and use to fry the onion for about 6 minutes, or until soft. Mix in with the beef then add slices of salted cucumbers, half the mayonnaise and the mushrooms. Season to taste with salt and black pepper then toss to combine. Arrange on a bed of salad greens, pour the remaining mayonnaise over the top and serve.