Layered Mimosa Salad with Red Fish

Traditional mimosa salad for any occasion! In Mimosa salad in layers, you can use any red fish: salmon, salmon, pink salmon, red trout, coho salmon, etc. You can have canned fish, boiled or salted, smoked.
cook time: 40 min
Lucas Halstead
Layered Mimosa Salad with Red Fish

Nutrition Facts (per serving)

103
Calories
5g
Fat
11g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar 0.5 tsp
Water 2 tbsp
Potato 4 pc
Carrot 4 pc
Bulb onions 1 pc
Table vinegar 1 tsp
Mayonnaise 2 tbsp
Chicken eggs 2 pc
red fish (You can use any red fish: salmon, salmon, pink salmon, red trout, coho salmon, etc. You can have canned fish, boiled or salted, smoked.) 200 g

Recipe instructions

Step 1

Step 1
How to make Mimosa salad with red fish in layers? Letʼs prepare the ingredients. Wash the potatoes and carrots thoroughly and boil them in their skins. Wash chicken eggs with soap to prevent germs from entering the egg through the shell. Boil hard-boiled eggs in salted water so that the eggs do not burst during cooking and are easy to peel after cooking.

Step 2

Step 2
Peel the onion and finely chop it with a knife. If you think onions are too bitter for such a salad, you can pickle them. To do this, add chopped onion to water with the addition of a teaspoon of table vinegar, a pinch of salt and half a teaspoon of sugar.

Step 3

Step 3
We clean the cooked and cooled vegetables and grate them separately on a coarse grater.

Step 4

Step 4
Place the potatoes in the first layer on a plate. Lubricate it with mayonnaise. According to taste and desire, if it seems that mayonnaise gives the salad little salt, you can add a little salt to each of the layers or a specific layer of the salad. Sprinkle chopped onions on top.

Step 5

Step 5
Open a jar of canned pink salmon and drain part of the brine. Using a fork, mash the fish and brine until smooth. Place in a layer on top of the salad. Grease with mayonnaise again.

Step 6

Step 6
Then comes a layer of grated boiled carrots and mayonnaise.

Step 7

Step 7
Fill the boiled eggs with cold water and leave until cool. We clean the cooled chicken eggs. We separate the whites from the yolks. Separately, grate the whites of chicken eggs on a coarse grater.

Step 8

Step 8
Grate the yolks of chicken eggs on a fine grater. And sprinkle them on top.

Step 9

Step 9
Make a layer of chicken egg whites. Lubricate with mayonnaise again.

Step 10

Step 10
Wash fresh parsley thoroughly under running water. Dry the parsley on a paper towel and finely chop the greens with a knife. Sprinkle the salad with herbs along the base, decorate the top with herbs and cranberries if desired. Salad ready. We put it in the refrigerator for several hours, it is better to leave it overnight so that it is well saturated with mayonnaise. Serve to the table. Bon appetit!

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