Salad with Tongue and Omelet

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

I should mention that you might need a bit more or less of the ingredients, as I don't have exact proportions — I make it according to my mood and taste))) Serve in portions, either in the form of a pyramid (if the salad is layered) or in tartlets.

Ingredients

Chicken Egg - 10 pieces
Beef tongue - 1 piece
Milk - 8 fl oz
Pitted Wild Apricots - 14.1 oz
Mayonnaise - to taste

Step by Step guide

Step 1

Boil the tongue with carrots, onions, and celery until cooked. Remove all the tendons, leaving only the good meat.

Step 2

Make an omelet from the eggs and milk — it should be browned and easy to cut into strips.

Step 3

Cut the omelet into strips about 1 cm thick.

Step 4

Cut the tongue in a similar way. Mix together.

Step 5

Soak the prunes in water, squeeze them out, chop very finely, and mix with the tongue and omelet. Be careful when mixing so as not to break the omelet and turn everything into mush. You can also layer the salad, spreading mayonnaise between the layers.