without potatoes

Description

Minimum effort — excellent result. To make any version of the salad tasty, keep in mind a few rules: the fish layer should never be the first one, and the brine from canned fish must be drained thoroughly. The layers in the salad should remain loose and "airy," not pressed down. It's best to use red onion, or alternatively, briefly scald or marinate chopped white onion in boiling water. The onion layer in the salad can be sprinkled with the brine from the canned fish. Usually, all layers in the salad are coated with mayonnaise (preferably homemade) and salted. The "Mimosa" salad can be garnished on top with fresh herbs, sliced eggs, or carrots. It can be served immediately.

Instructions

1. 1

   Step 1

   Boil the salmon fillet in a small amount of salted water until cooked. Transfer the fish to a colander, cool it down, remove any bones if present, and mash the fillet with a fork.

2. 2

   Step 2

   Boil the washed carrots separately, cool and peel.

3. 3

   Step 3

   Boil the eggs hard, peel them, and separate the whites from the yolks.

4. 4

   Step 4

   Grate the cooked carrots, egg whites, yolks, and cheese on a fine grater.

5. 5

   Step 5

   Finely chop the green onion and fresh herbs.

6. 6

   Step 6

   Layer the salad as follows: egg whites, salmon, carrots, green onions, cheese, egg yolk. Spread each layer with mayonnaise and season with salt to taste.

7. 7

   Step 7

   The last layer, if desired, decorate with fresh herbs.

8. 8

   Step 8

   Cover the salad bowl with plastic wrap and refrigerate for 2-3 hours before serving.

9. 9

   Step 9

   Decorate as desired and serve.