Salmon salad
Description
The recipe for "Mimosa" salad with salmon can be found in many cookbooks. But to make my dish special, I came up with an interesting, unusual layering method. I'll tell you about it below. First, let's go over some nuances and secrets of the salad, followed by a step-by-step preparation guide. Let's begin. 1. First, boil the vegetables—carrots and potatoes. Cook them in salted water, in their skins, until fully done. Once cooked, remove them from the pot and place them on a flat plate so they cool down faster. 2. While the vegetables are cooking, boil the eggs. Hard-boil them for 10 minutes. Then cool them down: first hold them under a stream of cold water, then place them in a pot filled with cold water to finish cooling. 3. Peel the onion and finely chop it. To remove the bitterness (since our salad should have a delicate flavor), pour boiling water over the onion and let it sit for 10 minutes. 4. Cut the salmon into small pieces. 5. Once the vegetables have cooled, peel them and grate them on a fine grater. Place the potato in one bowl and the carrot in another. Each ingredient should be kept in a separate container, as we aren't mixing this salad but layering it. 6. Peel the eggs. Separate the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine one. 7. Finely chop any fresh herbs you like, according to your taste. 8. All ingredients are now ready. We can begin assembling the "Mimosa" salad with salmon. I use thin layers. Visually divide all ingredients into two parts. The first layer is the first portion of potato. 9. Immediately on top of the potato, place a portion of the chopped herbs. 10. On top of the herbs, add a portion of the salmon. Spread it evenly and cover with mayonnaise. 11. Then sprinkle a little of the egg yolks over it. 12. Next, add the egg whites. You can use all of them at this stage. 13. On top of the egg whites, add the main portion of grated carrots. Spread mayonnaise over the carrots. 14. Sprinkle the remaining herbs over the mayonnaise layer on the carrots. 15. Now add the remaining potato. Be careful not to let it clump. 16. Add the remaining salmon. 17. Add the remaining carrots. 18. Spread mayonnaise over the carrots and sprinkle with the remaining egg yolks. And there you have it—your beautiful "Mimosa" salad with salmon is ready. Cut into it, and you'll see how wonderfully and appetizingly the layers are arranged! I love this salad primarily for its appearance! And of course, the taste is just as delightful. Thank you to the very first homemaker who invented the "Mimosa" salad back in the 1970s.