Mimosa salad with red fish layers

Traditional mimosa salad for any occasion! In Mimosa salad layers, you can use any red fish: salmon, salmon, pink salmon, red trout, coho, etc. You can canned fish, boiled or salted, smoked.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Potatoes

Carrots

Red Fish (you can use any red: salmon, salmon, pink salmon, red trout, coho, etc. You can canned fish, boiled or salted, smoked.)

200

Onion

Chicken eggs

Salt

to taste

Mayonnaise

Table vinegar

Water

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 24 % 5 g

Carbohydrates 52 % 11 g

98 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make Mimosa salad with red fish layers? Prepare the ingredients. Potatoes and carrots are thoroughly washed and boiled in a uniform. Chicken eggs are washed with soap to avoid germs getting through the shell inside the egg. We cook hard-boiled eggs in salted water so that the eggs do not burst during cooking and are easily cleaned after cooking.
Step 2:
Peel the onion and finely cut it with a knife. Who thinks onions are too bitter for such a salad, it can be pickled. To do this, chopped onions are poured with water with the addition of a teaspoon of table vinegar, a pinch of salt and half a teaspoon of sugar.
Step 3:
Cooked and cooled vegetables are cleaned and rubbed separately on a coarse grater.
Step 4:
Put the potatoes in the first layer on a plate. Lubricate it with mayonnaise. According to taste and desire, if it seems that mayonnaise gives the salad little salt, you can add a little salt to each of the layers or a certain layer of salad. Sprinkle chopped onions on top.
Step 5:
Open a jar of canned pink salmon, drain part of the brine. With a fork, knead the fish with brine until smooth. Spread a layer on the salad. Again lubricate with mayonnaise.
Step 6:
Then comes a layer of grated boiled carrots and mayonnaise.
Step 7:
Pour the boiled eggs with cold water and leave to cool. We clean the cooled chicken eggs. Separate the whites from the yolks. Separately, grate the egg whites on a coarse grater.
Step 8:
Grate egg yolks on a fine grater. And sprinkle them on top.
Step 9:
Make a layer of egg whites. Lubricate again with mayonnaise.
Step 10:
Fresh parsley greens are thoroughly washed under running water. Dry the parsley on a paper towel and finely chop the greens with a knife. Sprinkle the salad with herbs on the base, decorate the top with herbs and cranberries if desired. The salad is ready. We put it in the refrigerator for a few hours, it is better to leave it overnight so that it is well soaked in mayonnaise. We serve it to the table. Bon appetit!