Salad with canned fish
Description
Essentially, canned fish is prepared in roughly the same way. The only important thing is to use fish fillet. Some canned fish contains bones, but for a tender and soft "Mimosa" salad, that's completely unnecessary. We'll stick to the traditional ingredients and won't change a thing. Preparation is very simple! I highly recommend making this amazing salad not only during winter holidays, as has long been customary, but also in summer, when the heat makes you avoid heavy, fatty foods—light "Mimosa" salad will come in very handy. Let's get started. 1. First, place potatoes and carrots into a pot, and boil until fully cooked. It's better to boil them in their skins. 2. Place a smaller pot nearby and boil the eggs until hard-boiled. 3. Peel the onion, finely chop it, and put it into a bowl. 4. Open the can, transfer the fish onto a plate, and flake it with a fork into small pieces. 5. Now let the cooked vegetables and eggs cool down. Rinse the eggs under cold water—this makes them easier to peel and cools them faster. 6. Once cooled, peel the vegetables. Grate both potatoes and carrots on a fine grater and place them into separate bowls. 7. Peel the eggs. Separate the yolks from the whites. Grate the yolks on a fine grater and the whites on a coarse one. Place them into separate bowls as well. 8. I recommend not using a blender or food processor to chop the ingredients, as this will turn everything into mush. For "Mimosa" salad, you need fluffy, loose ingredients. 9. Prepare a salad bowl. We'll layer the ingredients, separating each layer with one or two tablespoons of mayonnaise. 10. The first layer is potatoes. Spread them evenly, avoiding lumps. Cover with mayonnaise. 11. The second layer is canned fish. Immediately place the third layer on top of the fish—no mayonnaise needed here. 12. The third layer is onion. You can cover the onion with mayonnaise. 13. The fourth layer is carrots. Again, make sure there are no lumps. Add mayonnaise. 14. Now add the egg whites. Spread mayonnaise over the whites. No more mayonnaise will be needed. 15. Evenly sprinkle the yolks over the entire salad. It's thanks to the yolks, which neatly and generously cover the salad, that it gets its name "Mimosa." Decorate the finished salad with your favorite herbs. I like to frame mine with chopped green onions and place a tomato slice on top. Feel free to get creative—it's so much fun! That's it! Canned fish "Mimosa" salad is incredibly easy to make and turns out delicious.