Traditional salad
Description
A simple dish to prepare. I want to tell you about the traditional and popular salad called "Mimosa." Alongside "Herring under a Fur Coat" and "Olivier," no birthday, New Year or Christmas passes in my family without the delicious "Mimosa." I usually prepare this salad the night before so that all the layers are well soaked. This makes the texture tender, creamy, and juicy. So, let's get started with the preparation. Serve chilled.
Instructions
- 1
Step 1
Your holiday table will look more festive if you serve the salad in individual portions. Plus, it will be more convenient for guests, and no one will leave without trying the "Mimosa." Prepare the ingredients: boil the eggs hard, drain the liquid from the canned fish and mash it with a fork.
- 2
Step 2
Place the canned fish on the bottom of a plate, arranging it in a pattern.
- 3
Step 3
Spread with mayonnaise and layer the next layer with grated egg whites.
- 4
Step 4
Spread mayonnaise and distribute grated carrots. I don't cook the carrots; I prefer the salad with raw carrots.
- 5
Step 5
Repeat the mayonnaise step and make the next layer cheese.
- 6
Step 6
Decorate the "Mimosa" with grated yolk, again spreading mayonnaise over the previous layer. Carefully remove the mold and serve to your guests.