Spicy Liver Pan with Paprika Salad

Clean the peppers and cut into strips. Pour a quarter of a liter of boiling water over the bell pepper strips, let stand briefly and then drain in a colander. Mix vinegar, oil, mustard, chives and 1/2 tsp salt. Peel and trim the egg and mix into the vinaigrette. Fold in the bell pepper strips and pull with the lid closed. Rinse the liver under cold running water, skin and cut into thin slices.

Remove the skin from the onion and cut into rings. Season the liver slices with marjoram, rosemary and paprika powder. Heat the fat in a frying pan and fry the liver with the onion rings for about 6 to 7 minutes, turning continuously. Season with salt at the end.

Our tip: Always use fresh chives if possible!

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