Mimosa salad with apple
8 servings
30 minutes
Salad 'Mimosa' with apple is a delicate and airy dish that delights with its combination of textures and flavors. Its history dates back to Soviet times when housewives sought to add lightness and freshness to the classic recipe. The addition of apple makes the salad especially juicy, while butter gives it a velvety texture. Each bite feels the harmony of salty fish, soft potatoes, sweet carrots, and spicy onions. 'Mimosa' pleases the eye with its bright layers, reminiscent of a spring flower from which it got its name. This salad is perfect for festive tables; it is sliced like a cake to emphasize the richness of layers. Before serving, it is chilled to allow the ingredients to soak in, creating a unique taste that captivates from the first forkful.
1
Boil the eggs hard and peel them, separating the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine grater.
- Chicken egg: 5 piece
2
Chop the onion finely and blanch. Boil the potatoes in their skins, cool, peel, and grate on a coarse grater. Boil the carrots and grate on a coarse grater.
- Onion: 3 heads
- Potato: 4 pieces
- Carrot: 4 pieces
3
Mash the canned food with a fork. Grate the peeled apple and chilled butter on a coarse grater.
- Canned fish: 1 jar
- Apple: 1 piece
- Butter: 100 g
4
Layer the ingredients in a bowl, spreading a little mayonnaise on each layer, in the following order: apple, canned food, oil, potato, onion, carrot, egg white, yolk.
- Apple: 1 piece
- Canned fish: 1 jar
- Butter: 100 g
- Potato: 4 pieces
- Onion: 3 heads
- Carrot: 4 pieces
- Chicken egg: 5 piece
- Mayonnaise: to taste
5
Place in the refrigerator for 2-3 hours. Garnish with greens before serving.
- Fresh herbs: to taste
6
Serve in pieces, cutting with a special spatula like a cake, so that each piece includes all layers.
