Festive salad "Mimosa" with pink salmon
Today I'll tell you how to make a mimosa salad with pink salmon. The recipe is simple and straightforward, with step-by-step photos showing the preparation process, and the result is finger-licking good.
A salad prepared in this way is sure to be perfect for a festive table; guests will certainly appreciate your efforts. The dish is easy to prepare. It includes the traditional ingredients found in the classic version: carrots, onions, canned goods, eggs, and a little potato. It's best to omit the butter.
Once the salad is assembled, it's best to let it soak for a while. Well, let's get started.
Ingredients:
- pink salmon in salted form – 240 g;
- onion – 1 pc.;
- vinegar – 40 ml;
- potatoes – 1 pc.;
- carrots – 1 pc.;
- chicken eggs – 2 pcs.;
- mayonnaise – 2 tbsp;
- salt, pepper – to taste.
How to make Mimosa salad with pink salmon
Prepare the ingredients according to the list. Open the can of pink salmon, drain the juice, transfer the fish to a plate, and mash it with a fork. Then transfer the fish to a serving platter.
Peel and rinse the onion, dice it, and place it in a bowl. Sprinkle with vinegar. Marinate the onion for 10 minutes, then place it on top of the fish.
Next, grate the boiled potatoes on a medium grater, place them on top of the onion layer, and coat with a little mayonnaise. Add salt and pepper to taste.
Hard-boil the eggs, peel them, and separate the whites from the yolks. Grate the whites on a medium grater and add them to the salad as the next layer.
Boil the carrots in advance, peel them, and grate them. Add the carrots as the next layer.
Grease the carrot layer with mayonnaise.
The final layer is chicken yolks, finely grated and sprinkled over the salad. Let the mimosa soak for an hour and serve.
Bon appétit!
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