Mimosa Salad with Spinach

4 servings

20 minutes

The difference between this "Mimosa" and the classic one is in the nuance: the spinach is chopped and mixed with potatoes, resulting in a soft green base. The recipe was shared with us by the brand chef of the "Ryba Moya" restaurants, Dmitry Parikov.

Energy value per serving

• Calories: 310.4
• Proteins: 16.3g
• Fats: 23.2g
• Carbohydrates: 9.1g

Ingredients

• Potato: 130 g
• Spinach: 30 g
• Carrot: 130 g
• Egg white: 60 g
• Egg yolk: 30 g
• Gouda cheese: 40 g
• Mayonnaise: 80 g
• Hot smoked trout: 130 g

Cooking steps

1. Bake the potatoes and carrots until cooked.

   Required ingredients:

   • Potato: 130 g
   • Carrot: 130 g

2. Boil the eggs hard.

   Required ingredients:

   • Egg white: 60 g
   • Egg yolk: 30 g

3. Chop the spinach in a blender.

   Required ingredients:

   • Spinach: 30 g

4. Make the base for the salad. Grate the potato, add spinach paste and 20 grams of mayonnaise.

   Required ingredients:

   • Potato: 130 g
   • Spinach: 30 g
   • Mayonnaise: 80 g

5. Make the second layer of the salad. For this, chop the trout by hand and add 20 grams of mayonnaise.

   Required ingredients:

   • Hot smoked trout: 130 g
   • Mayonnaise: 80 g

6. Third layer. Mix the egg white with Gouda, then add 20 grams of mayonnaise again.

   Required ingredients:

   • Egg white: 60 g
   • Gouda cheese: 40 g
   • Mayonnaise: 80 g

7. Make the fourth layer. Grate the baked carrot and add 20 grams of mayonnaise.

   Required ingredients:

   • Carrot: 130 g
   • Mayonnaise: 80 g

8. Decorate the top with grated yolk. It can be garnished with red caviar, quail egg, lightly salted trout, and herbs. Salt and pepper to taste.

   Required ingredients:

   • Egg yolk: 30 g