Mimosa salad
Although almost every holiday in the USSR was celebrated with this sumptuous salad, it was primarily a sign of the end of winter due to its resemblance to the yellow flowers of the mimosa.
Ingredients
| potatoes 3 pcs |
| carrots 2 pcs |
| salmon (or tuna) 2 cans |
| onion 1/2 pc |
| eggs 3 pcs |
| mayonnaise |
| dill |
Instructions
Step 1
Peel the carrots and potatoes and place in a saucepan of cold water. Bring to the boil and salt. Cook the carrots and potatoes until they are soft. Remove from the water and cool completely.
Step 2
Boil the eggs hard-boiled. Put them in a pot of cold water, bring to a boil, cover the pot with a lid and turn off the heat, leaving the eggs for 8 minutes. Then "shock" the eggs with cold water and peel them. This way, the yolks will remain completely yellow.
Step 3
Cut half of the onion into very thin slices.
Step 4
Drain the liquid from the canned fish.
Step 5
Once all the ingredients are cooked and cooled, take your best grater and alternately grate the potatoes, carrots, egg whites and egg yolks. Rinsing the grater between ingredients will help your layers stay cleaner.
Step 6
Use a glass bowl to shape the mimosa, or make a circle of foil (similar to a large pie mold) on a serving platter. Start layering with half of your grated potatoes. Try not to press them down to make them more delicate. Brush about one spoonful of mayonnaise on top of the potatoes. Then lay out a layer of fish (half of what you have) and again put some mayonnaise on top. Now lay out a thin layer of onions and the rest of the potatoes. Then the mayonnaise and the fish again. Then put out a layer of carrots, cover it with mayonnaise, and finally egg whites and yolks.
Step 7
On top, decorate the salad with dill, try to make it look like mimosa flowers!
