Classic Mimosa
8 servings
90 minutes
An ideal New Year's meal that should be prepared according to all the rules - for example, with a can of canned pink salmon in its own juice, as in this recipe. You don't have to add much salt to the salad, since the fish and mayonnaise already contain salt .
1
Prepare all the ingredients.
2
Boil the carrots and potatoes, unpeeled, until cooked.
- Carrot: 200 g
- Potato: 300 g
3
Place the eggs in boiling water and cook for 13 minutes, then cool them down with cold water.
- Chicken egg: 4 pieces
4
Chop the onion into small cubes and pour boiling water over it.
- Onion: 150 g
5
Mash the pink salmon with a fork; if the fish is dry, add a little juice from the can.
- Canned pink salmon in its own juice: 300 g
6
Grate the potatoes on a coarse grater and the carrots on a fine grater.
- Potato: 300 g
- Carrot: 200 g
7
Separate the whites from the yolks and grate them separately on a fine grater.
- Chicken egg: 4 pieces
8
Layer the salad, spreading a small amount of mayonnaise on each layer, in the following order: egg whites, half of the fish, onion, potatoes, carrots, remaining fish. You can lightly salt the layers, considering that there is already salt in the fish and mayonnaise.
- Chicken egg: 4 pieces
- Canned pink salmon in its own juice: 300 g
- Onion: 150 g
- Potato: 300 g
- Carrot: 200 g
- Mayonnaise: 250 g
- Salt: to taste
9
Sprinkle the salad with grated yolks on top.
- Chicken egg: 4 pieces
10
Garnish the 'Mimosa' with greens to your taste, let it sit in the fridge for 2-3 hours, and then serve.
- Dill: to taste