Pink Salmon Mimosa Salad with Cheese

Very tasty, very tender, bright, spring, beautiful! The classic Mimosa salad with canned pink salmon has become a favorite for many and rightfully so. It is surprisingly gentle and at the same time very simple, made from products that every housewife almost always has in her kitchen. Different canned food — different taste!
cook time: 2h 30 min
Ivy Ramsay
Pink Salmon Mimosa Salad with Cheese

Nutrition Facts (per serving)

189
Calories
14g
Fat
4g
Carbs
12g
Protein

Ingredients (7 portions)

Basic:

Salt to taste
Eggs 3 pc
Potato 1 pc
Hard cheese 120 g
Carrot 2 pc
Mayonnaise 90 g
Dill (For decoration) to taste
Canned pink salmon 250 g

Recipe instructions

Step 1

Step 1
How to make Mimosa salad with canned pink salmon? Prepare the necessary ingredients. I took medium-sized vegetables. Eggs category C1. If the eggs are small, take 4. Choose any mayonnaise to suit your taste. I have a home one. Take canned pink salmon in its own juice or oil.

Step 2

Step 2
Wash root vegetables with a brush or stiff sponge under running water. Pour water into the vegetables in a saucepan and bring to a boil. Cook over medium heat until done. Drain the water and cool the vegetables.

Step 3

Step 3
Hard-boil the eggs for 7-8 minutes after boiling. Pour boiled eggs with cold water to cool and remove shells better.

Step 4

Step 4
Remove the pink salmon from the jar, remove the large spinal bones. Mash the fish with a fork. At the same time, I add liquid from the fish to make the salad more juicy.

Step 5

Step 5
Peel the cooled vegetables and chop the potatoes on a coarse grater.

Step 6

Step 6
Also grate the carrots on a coarse grater.

Step 7

Step 7
Grind the cheese using a fine grater.

Step 8

Step 8
Remove the shell from the eggs. Separate the whites from the yolks and grate on a coarse grater.

Step 9

Step 9
When forming a salad, it is convenient to use a serving ring. I used a springform pan with a diameter of 18 cm. Place a layer of potatoes on a plate of a suitable size and add some salt.

Step 10

Step 10
Apply mayonnaise.

Step 11

Step 11
The next layer is canned pink salmon, mayonnaise again. Then a layer of grated carrots and mayonnaise. Salt the carrots a little.

Step 12

Step 12
Place grated cheese on top and brush with mayonnaise.

Step 13

Step 13
Place the last layer of egg whites and lightly brush with mayonnaise.

Step 14

Step 14
Decorate the salad as desired, using finely grated yolks and dill. Place the salad in the refrigerator for 1 hour to soak.

Step 15

Step 15
Bon appetit!

Additional rubrics

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