Sardine salad
Description
A simple dish to prepare. The traditional festive salad "Mimosa" turns out delicious with canned sardines—trust me, even better than tuna. Of course, taste is a matter of preference. But trying "Mimosa" salad with sardines is definitely worth it. You can use whole canned fish, but make sure to warn guests that there might be bones. I recommend using canned sardine fillets or minced sardine meat. Now, let's get started. 1. First, boil the potatoes, carrots, and eggs. Cook the vegetables in their skins in a separate pot. Boil the eggs in a small saucepan until hard-boiled. 2. Once cooked, place the vegetables on a plate to cool. Cool the eggs under a stream of cold water. 3. Peel and finely chop the onion. 4. Peel the boiled carrots and potatoes, then grate them on a coarse grater. Keep them in separate bowls. 5. Peel the boiled eggs and separate the yolks from the whites. Grate the yolks finely and the whites coarsely. 6. Open the canned sardines. Drain the liquid, and place the fish on a paper towel to absorb excess juice and oil. Mash the fish with a fork if it's in pieces. 7. Prepare a salad bowl. Place the sardines on the bottom. 8. Spread the chopped onion over the sardines, then spread a layer of mayonnaise. 9. Next, add the potatoes. Distribute them evenly across the surface, avoiding clumps. Spread with mayonnaise. 10. Add the egg whites next, and cover them with mayonnaise as well. 11. Then add the carrots, spreading them evenly without forming clumps. Apply another layer of mayonnaise. 12. Finally, generously sprinkle the grated egg yolks over the entire surface of the salad. Your "Mimosa" salad with sardines is ready! Decorate it as desired with herbs, tomatoes, or olives, and serve chilled.