Sprat salad
Description
Minimal effort — excellent result. Preparing "Mimosa" salad with sprats is very easy. First, of all, prepare all the ingredients and make sure you have everything ready. This simple, delicate salad came to us from the Soviet Union, where it was often preferred over "Olivier" salad. Every housewife could add her own special touch and uniqueness to this salad, for example, by choosing the type of fish to use. I decided to try making "Mimosa" salad with sprats—and it turned out wonderfully! 1. First, boil the vegetables. Place potatoes and carrots directly into salted water (with their skins on) and cook until fully done. 2. In a separate small pot, boil the eggs until hard-boiled. 3. Let everything cool down. To speed up cooling, remove the vegetables from the water and place them on a flat plate. Pour cold water over the eggs. 4. Peel the vegetables and eggs. 5. Separate the egg whites from the yolks. 6. Grate the vegetables and eggs into separate bowls. Use a coarse grater for the whites and a fine grater for everything else. 7. Now begin assembling the salad. "Mimosa" salad is always layered, never mixed. The first layer will be the sprats. You can place them neatly in the salad bowl, fish by fish. Or you can mash them in a separate plate and spread the resulting mass as the first layer. 8. The second layer is the potatoes. Do not add mayonnaise between these first two layers, as the sprats are already quite juicy. 9. Lightly salt the potatoes and carefully spread mayonnaise on top. 10. The third layer is the carrots. Make sure the carrots don't clump together. Cover with mayonnaise. 11. Next comes the egg whites. Evenly scatter them over the entire salad surface and don't forget to spread mayonnaise on top. 12. The final layer, which gives the salad its name "Mimosa," is the crumbled (in our case, grated) egg yolks. Generously sprinkle them over the entire salad surface. Garnish the "Mimosa" salad with sprats using fresh herbs or a composition of fresh vegetables. Serve immediately.