Classic layered salad
Description
Minimum effort — excellent result. "Mimosa" salad is a truly festive dish that has been popular at every holiday table for decades. Many home cooks have their own trusted and favorite ways of preparing this salad, but today I want to offer you a recipe that can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the eggs hard (about 8 minutes), cool and peel them, then separate the whites from the yolks.
- 2
Step 2
Grate the egg whites on a coarse grater and spread them evenly on the bottom of a flat plate. I recommend using a plate with a diameter of about 22-24 cm. You can also assemble the "Mimosa" salad in a tray.
- 3
Step 3
Next, layer the grated hard cheese using a coarse grater.
- 4
Step 4
Mash the canned fish (I used sardines blanched in oil) with a fork. Do not drain the oil from the can to make the salad more juicy. Spread the fish evenly over the cheese layer.
- 5
Step 5
Cover the top with a mayonnaise lattice pattern.
- 6
Step 6
Finely chop the onion with a knife or process it in a blender, then place it on top of the salad. Optionally, marinate the onion in vinegar and lemon juice beforehand.
- 7
Step 7
Pre-freeze the butter in the freezer so it's easier to grate. Grate the butter on a coarse grater and place it over the onion. Then finely chop a few green onion stalks and sprinkle them over the butter.
- 8
Step 8
Again, cover the salad with a mayonnaise lattice. Crumble the yolks with a fork into crumbs and sprinkle over the top of the salad. Decorate the salad as desired.