Salad with smoked mackerel Mimosa

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making a salad with smoked mackerel Mimosa. If you like to have more onions in the salad, you can take a larger onion. Boil potatoes and carrots in an unpeeled form until tender. Let the vegetables cool, peel.

2. Step 2:

   

   Hard-boiled eggs for 7-8 minutes after boiling. Drain the water, pour the eggs with cold water, leave to cool.

3. Step 3:

   

   Peel, wash, finely chop the onion. Pour boiling water over the onion for 15 minutes to remove excess bitterness (optional). Then drain the water.

4. Step 4:

   

   Cut the mackerel from above along the ridge, remove the skin, pulling it to the abdomen. Remove the spine and small bones. Cut the fish into small cubes.

5. Step 5:

   

   Grate potatoes on a coarse grater.

6. Step 6:

   

   Similarly, chop carrots on a coarse grater.

7. Step 7:

   

   Peel the eggs from the shell, separate the whites from the yolks. I left one yolk for decoration.

8. Step 8:

   

   Put a layer of potatoes on a flat plate, add salt. You can use a cooking ring when forming a salad.

9. Step 9:

   

   Grease with mayonnaise.

11. Step 10:

    

    Spread the onion evenly on the potatoes.

12. Step 11:

    

    Put the chopped smoked mackerel on the onion.

13. Step 12:

    

    Then a layer of grated carrots, add salt.

14. Step 13:

    

    Grind the yolks and melted cheese on a fine grater, add a couple of spoonfuls of mayonnaise, mix.

15. Step 14:

    

    Put the yolk-cheese mixture on top of the carrot layer.

16. Step 15:

    

    Grease the salad with mayonnaise on all sides.

17. Step 16:

    

    Grate the egg whites on a coarse grater.

18. Step 17:

    

    Distribute the proteins on the sides and top of the salad.

19. Step 18:

    

    If desired, decorate the salad with herbs and the remaining grated yolk, imitating a sprig of mimosa. Let the salad soak in the refrigerator for 1.5-2 hours. Bon appetit!