Salad with canned pink salmon

Description

A simple dish to prepare. I'll tell you. Serve chilled.

Instructions

1. 1

   Step 1

   Wash the potatoes and carrots and boil until cooked.

2. 2

   Step 2

   After cooling, peel and grate well.

3. 3

   Step 3

   Boil the eggs, cool them, and peel. Grate the whites and yolks separately.

4. 4

   Step 4

   Flake the fish with a fork and place it on a serving plate or in a salad bowl.

5. 5

   Step 5

   Place a layer of potatoes on top. Lightly season with salt and generously coat with mayonnaise.

6. 6

   Step 6

   Next—carrots. Add a little salt and mayonnaise again, otherwise the salad will be dry.

7. 7

   Step 7

   Place a layer of egg whites and lightly coat with mayonnaise.

8. 8

   Step 8

   Mix the grated yolks with the chopped green onions and spread on top. Now the "Mimosa" salad with canned pink salmon can be refrigerated for an hour to let it marinate.