Salad with canned fish and cheese
Description
The recipe won't take much time. This canned tuna and cheese mimosa salad recipe is quick and easy to prepare, despite the number of ingredients. In reality, each component of the salad can always be found in your kitchen or purchased at the nearest supermarket. Another definite advantage of this recipe is that it doesn't require significant financial expenses. Mayonnaise is used for dressing, but it's recommended to apply it in a thin lattice pattern. Serve at the table.
Instructions
- 1
Step 1
1. Wash the vegetables. Boil the potatoes and carrots without peeling. When the vegetables are ready, drain the water and let them cool completely.
- 2
Step 2
2. Take the eggs out of the refrigerator and boil them hard. Cool the boiled eggs.
- 3
Step 3
3. Peel the onion. Rinse it with cold water. Chop into small pieces. Peel the boiled potatoes. Take a coarse grater and grate the potatoes. Peel the cooked and cooled carrots. Take a coarse grater and grate the carrots.
- 4
Step 4
4. Peel the hard-boiled eggs. Then separate the whites from the yolks. Grate the whites in a separate bowl. Grate the yolks, separated from the whites, into another bowl using a fine grater.
- 5
Step 5
5. Prepare the fish in oil. To do this, open the can and mash the fish with a fork.
- 6
Step 6
6. Layer the salad on a serving dish. Spread each layer with a mayonnaise grid. Moisten the bottom of the dish with a little water and place the first layer – grated egg whites. On top of it, add one portion of canned fish. Then add a layer of onion. Next, add a layer of grated potatoes. On top of the potatoes, place grated carrots. On the carrots, add the remaining portion of canned fish. Sprinkle everything with egg yolks. Top with a small amount of grated cheese. Now that you know how to make Mimosa salad with canned fish and cheese, decorate it with sprigs of fresh herbs and pomegranate seeds. Refrigerate for a couple of hours. It's ready to serve.