Mackerel salad
Description
The recipe won't take much time. So, the history of this amazing and beloved salad isn't all that ancient. In the 1970s, when there was a shortage of almost everything in the Soviet Union, ingredients such as potatoes, eggs, carrots, and canned fish were relatively easy to obtain. Housewives made real culinary discoveries in their kitchens! Through trial and error, they came up with new dishes, experimenting with combinations of the most common and accessible ingredients. That's how our favorite "Mimosa" salad was born in someone's cozy kitchen. It is believed that mackerel was the first fish used in Mimosa salad. Quite possible! Let's try making it ourselves. I always begin preparing any dish by checking my ingredient list to make sure I have everything. I recommend you develop this useful habit too. Checked? Everything's in place. Then let's start cooking. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the potatoes and carrots in their skins until cooked. Hard-boil the eggs.
- 2
Step 2
Mash the canned mackerel with a fork together with the liquid from the can. Spread the resulting mixture onto a flat plate.
- 3
Step 3
Lightly brush the top with mayonnaise.
- 4
Step 4
Peel the potatoes and grate them on a coarse grater. Place them on top of the mackerel.
- 5
Step 5
Finely chop the green onion (you can substitute with onion) and place it over the potatoes. Top with mayonnaise (note – we did not spread mayonnaise on the potatoes).
- 6
Step 6
Grate the carrot on a fine grater and place it as the next layer, then spread mayonnaise over it.
- 7
Step 7
Peel the eggs, separate the whites from the yolks. Grate the whites on a fine grater, place them on the salad, and spread mayonnaise evenly over them.
- 8
Step 8
Mash the yolks with a fork and spread them on top. The mackerel "Mimosa" salad is ready. If desired, you can garnish it with finely chopped herbs, vegetable flowers, or in any other way. Enjoy your meal!