Mimosa salad with canned fish and potatoes classic

Step-by-step cooking

1. Step 1:

   

   How to make canned fish salad? Prepare the necessary ingredients. In addition to these ingredients, you can add onions in one layer. To do this, finely chop a small onion and marinate in 1 tbsp. l. apple cider vinegar for 15 minutes. Then drain the vinegar.

2. Step 2:

   

   Wash carrots and potatoes with a brush without peeling. Put the vegetables in boiling water and boil until tender. Then cool and clean.

3. Step 3:

   

   Grate potatoes on a medium grater.

4. Step 4:

   

   Grate the carrots on a medium grater as well. You can rub it on a large one, but the finer all the ingredients are rubbed, the more tender the salad will be.

5. Step 5:

   

   Boil hard-boiled eggs, cool and peel. Separate the whites from the yolks. Grate the whites on a medium grater, and the yolks in a separate bowl on a fine grater. Set aside a little grated yolk to decorate the salad.

6. Step 6:

   

   Remove the fish from the jar, shake off the liquid and mash with a fork. If you come across too large bones, remove them. I love when there is a lot of fish in the salad, so I took 2 cans of canned food instead of one.

7. Step 7:

   

   Grate the cheese on a medium grater.

8. Step 8:

   

   Wash, dry and finely chop the greens.

9. Step 9:

   

   To make it more convenient to apply mayonnaise on the layers, I put it in a pastry bag and cut off the tip.

11. Step 10:

    

    Place the cooking ring (Ø 18-20 cm) on the dish. Lay out the first layer of all potatoes and evenly distribute over the entire diameter of the ring. Pour mayonnaise from a pastry bag. If desired, you can lightly salt the layers of potatoes and carrots, but I usually do not add salt to salads with mayonnaise.

12. Step 11:

    

    Put the grated carrots in the next layer and also pour mayonnaise. If you are going to add pickled onions to the salad, put it in the next layer after the carrots.

13. Step 12:

    

    Lay a layer of cheese on the carrots. Make a mesh of mayonnaise on top.

14. Step 13:

    

    Next, distribute the sardine, sprinkle it with chopped herbs and pour mayonnaise on top.

15. Step 14:

    

    Sprinkle with grated yolk and lightly pour mayonnaise over it.

16. Step 15:

    

    Put the grated proteins in the last layer. Lubricate this layer with mayonnaise and smooth it out well, since this is the last layer.

17. Step 16:

    

    Using the postponed grated yolks and small sprigs of dill, form small sprigs of mimosa along the outer edge of the salad. Leave the center without decoration.

18. Step 17:

    

    Remove the cooking ring carefully. You can serve the salad immediately or let it stand in the refrigerator for 1-2 hours or the whole night. Bon appetit!