Salad with oil
Description
The salad is quick and easy to prepare. In many families, "Mimosa" salad with butter is a traditional dish for festive occasions. This recipe has one special touch that gives the salad its unique flavor — butter. I recommend using "Sardine" or "Chub mackerel" canned fish, as they pair best with the other ingredients. The salad is ready to serve.
Instructions
- 1
Step 1
1. You can prepare this salad using any canned fish of your choice. Many people like to make this salad with sprats. However, I prefer sardines or saury. First, boil the potatoes, carrots, and eggs. Then let the vegetables and eggs cool down, and peel them.
- 2
Step 2
2. Take a salad bowl or a mold in which we will prepare the salad. Mash the fish separately and remove all the bones. Then spread the fish evenly as the first layer.
- 3
Step 3
3. Sprinkle with grated egg white and don't forget to spread mayonnaise. Finely chopped onion can be placed as a second layer (before the eggs) or on top of the eggs.
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Step 4
4. You can use either onion or green onion. In this salad, onion is tastier.
- 5
Step 5
5. Rub the butter and spread it over the egg whites. Then brush with mayonnaise again.
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Step 6
6. The next layer is grated carrots.
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Step 7
7. Then comes a layer of potatoes and mayonnaise again.
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Step 8
8. Finally, add the yolks grated finely on a grater. It is because of them that the salad gets its name, as they resemble mimosa flowers.
- 9
Step 9
9. It is advisable to place the salad in the refrigerator for at least two hours, after which it can be served.