Classic salad
Description
This recipe won't take much time. The Mimosa salad features canned fish, chicken eggs, onion, and a mayonnaise dressing as its main ingredients. The dish's name perfectly reflects its appearance—the salad resembles mimosa flowers on a snowy surface. The festive classic Mimosa salad stands alongside other culinary celebrities of our holiday table, such as Olivier salad and herring under a fur coat. The Mimosa salad presented in my recipe is traditional, exactly as described in the cookbook. Serve it at the table.
Instructions
- 1
Step 1
First, boil the potatoes, carrots, and eggs. Let the cooked ingredients cool down, then peel them. Grate the potatoes, carrots, egg whites, egg yolks, and cheese separately on a fine grater (each into its own small bowl or plate). In a salad bowl, place the fish with butter and mash it with a fork, spreading it evenly over the bottom of the dish. Then spread a small amount of mayonnaise on top.
- 2
Step 2
Place the grated egg whites on top of the fish, then spread mayonnaise over them.
- 3
Step 3
On top of the egg whites, place grated carrots and again spread a thin layer of mayonnaise.
- 4
Step 4
Finely chop the onion, pour boiling water over it, and let it steep for 5-10 minutes to remove bitterness. Place the onion on top of the carrots, then place the potato on the onion, lightly salt, and spread mayonnaise on top.
- 5
Step 5
Top with finely grated cheese and spread mayonnaise on top.
- 6
Step 6
The final layer is the salad garnished with grated egg yolks and herbs. Let it sit and marinate in a cold place for 2 hours before serving.