Instructions

• Press the peeled potato through a ricer into a bowl. Finely dice the shallot and sauté it in a little olive oil. Add to the potato and season with salt and pepper. Gradually stir in white wine vinegar until a creamy, fluid dressing forms. Finish with a touch of pumpkin seed oil and, if desired, some nut oil.
• Clean the lamb's lettuce and dress it with the salad sauce just before serving. Slice the mushrooms thinly and mix them in.
• Gently sauté the cleaned livers in butter on both sides until they are just slightly pink inside. Only season with salt and pepper after cooking. Add one to two tablespoons of well-drained lingonberries to the pan with the liver.
• Arrange the lamb’s lettuce on plates, place the livers on top … and enjoy!