Mimosa Salad

by Editorial Staff

Mimosa salad with canned fish and potatoes. Familiar, delicious. And bright enough for the festive table.

Ingredients

  • Canned fish in oil (pink salmon, saury, etc.) – 1 can (240 g)
  • Potatoes – 2-3 pcs.
  • Chicken eggs – 3-4 pcs.
  • Carrots – 1-2 pcs.
  • Bulb onions – 1 pc.
  • Mayonnaise – to taste
  • Greens to taste
  • Salt to taste

Directions

  1. Rinse and boil the potatoes and carrots in their uniforms until tender (20-30 minutes, check the softness of the vegetables with a knife). Refrigerate and clean.
  2. Boil hard-boiled eggs (10 minutes after boiling). Refrigerate and clean.
  3. Peel the onion, wash and cut into small cubes.
  4. Grate potatoes on a coarse grater.
  5. Separate the yolks from the whites. Grate the whites on a fine grater.
  6. Grate the yolks on a fine grater.
  7. Grate carrots on a coarse grater.
  8. Open a jar of canned fish in oil.
  9. Mash with a fork.
  10. Collect the Mimosa salad on a platter slightly moistened with water, in layers. Coat each layer with mayonnaise mesh.
    1 layer – proteins;
    2nd layer – half of the fish;
    3rd layer – onions;
    4th layer – potatoes;
  11. 5 layer – carrots;
    6th layer – the rest of the fish;
    Layer 7 – yolks.
  12. Garnish the “Mimosa” salad as desired (for example, with pomegranate seeds and herbs) and refrigerate for soaking and cooling for 2-4 hours. Mimosa salad with canned fish is ready.

Enjoy your meal!

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