Mimosa salad with pink salmon classic

1. Drain the liquid from the canned food into a separate container (it will still be needed), and transfer the fish to a flat plate and crush with a fork.

2. Boil the potatoes, carrots and eggs until fully cooked, cool.

3. Peel the cooled vegetables and chicken eggs.

4. Assemble the salad (I chop each component of the salad in the course of actions, not in advance) in a deep salad bowl:

- grate potatoes on a coarse grater, pour liquid from canned food, salt and pepper to your liking;

- put the fish on top of the potatoes, then the mayonnaise (I don't like a lot of mayonnaise, so I put less, you are guided by your taste);

- wash the green apple, dry it, cut it into thin strips (you can rub it), then put it on top of the fish layer, smear with mayonnaise;

- grate carrots on a coarse grater, lay out an even layer, smear with mayonnaise;

- divide the eggs into whites and yolks, grate the whites on a coarse grater, put in a salad bowl, brush with a little mayonnaise and sprinkle with yolks grated on a fine grater;

- what kind of salad without decoration? decorate according to your taste (I decorated with pieces of boiled carrots and chopped green onions).

Send the "Mimosa" to the refrigerator for impregnation for 4-5 hours, then serve on the table.

Eat with pleasure!