Cucumber salad
Description
A simple dish to prepare. Instead of canned mackerel, you can use any other canned fish. Actually, there are no strict rules regarding the salad "Mimosa"—as many recipes for "Mimosa" as I've encountered, each housewife is convinced that her version is the correct one. Although it's said that the original "Mimosa" salad was indeed made with mackerel, which is why I recommend using it in this recipe. As for the herbs, that's also up to your preference. I like to mix dill and parsley. My friend always adds celery and cilantro. Let's begin preparing the salad. 1. Hard-boil the eggs. 2. While the eggs are boiling, peel and finely chop the onion. Pour boiling water over it and let it sit in hot water for about ten minutes. This will remove all the bitterness from the onion. 3. Cool the boiled eggs with cold water, then peel them. Separate the yolks from the whites. 4. Grate the egg whites on a coarse grater and the yolks on a fine grater. 5. Finely chop the herbs. 6. Finely chop the cucumbers or grate them on a coarse grater. Mix them with the herbs. 7. Prepare a salad bowl. The first layer, placed on the bottom of the bowl, is the canned mackerel. Be sure to mash it thoroughly with a fork. 8. The second layer is the onion. Spread it evenly and cover with mayonnaise. 9. The third layer consists of the grated egg whites. Spread them evenly. 10. The fourth layer is the herb and cucumber mixture. Lay it carefully to avoid clumping, and then gently spread mayonnaise over it. 11. Finally, sprinkle the top of the "Mimosa" salad with grated egg yolks. You can garnish the salad with herbs. Serve chilled.