Portioned salad "Mimosa" with salmon
2 servings
20 minutes
Portion salad 'Mimosa' with salmon is an elegant variation of the classic Russian salad, named for its airy texture and bright colors reminiscent of spring mimosa flowers. In this version, tender salmon fillet combines with soft layers of potatoes, carrots, and eggs, creating a harmony of flavors. Mayonnaise gives the dish a silky consistency while herbs add freshness. This salad is perfect for festive tables as its portioned serving makes the presentation striking. Each layer reveals new flavor nuances, providing a complete gastronomic pleasure. Served chilled, it makes a refreshing choice for celebrations and family dinners.
1
Boil the salmon in broth or salted water, then flake it with a fork. Boil the eggs, peel them, and separately chop the whites and yolks. Boil the vegetables and grate them coarsely. Leave a few sprigs of dill for garnish and finely chop the remaining greens. Mix mayonnaise with salt and pepper.
- Salmon fillet: 150 g
- Chicken egg: 3 pieces
- Potato: 1 piece
- Carrot: 1 piece
- Dill: 0.3 bunch
- Mayonnaise: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Line two glasses with plastic wrap. Layer in the following order: yolks, salmon, mayonnaise, whites, greens, mayonnaise, carrots, potatoes, mayonnaise. Repeat the layers. Place the glasses in the refrigerator for a few hours or overnight.
- Chicken egg: 3 pieces
- Salmon fillet: 150 g
- Mayonnaise: 6 tablespoons
- Dill: 0.3 bunch
- Carrot: 1 piece
- Potato: 1 piece
3
Before serving, turn the glasses upside down on the serving plates, remove the towers from the salad, and take off the film. Decorate with reserved dill sprigs.
- Dill: 0.3 bunch