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.
1
Bake the potatoes and carrots until cooked.
- Potato: 130 g
- Carrot: 130 g
2
Boil the eggs hard.
- Egg white: 60 g
- Egg yolk: 30 g
3
Chop the spinach in a blender.
- Spinach: 30 g
4
Make the base for the salad. Grate the potato, add spinach paste and 20 grams of mayonnaise.
- 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.
- Hot-smoked trout: 130 g
- Mayonnaise: 80 g
6
Third layer. Mix the egg white with Gouda, then add 20 grams of mayonnaise again.
- 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.
- 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.
- Egg yolk: 30 g