Classic 'Mimosa'
Salads • Russian
Description
The perfect New Year's dish that should be prepared according to all the rules — for example, with a can of canned salmon in its own juice, as in this recipe. The salad doesn't need much salt, as there is already salt in the fish and mayonnaise.
Ingredients
- Canned tuna in its own juice 10 oz
- Potato 10 oz
- Carrot 5 oz
- Onion 5 oz
- Chicken Egg 4 pieces
- Mayonnaise 10 oz
- Dill to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Boil the carrots and potatoes, unpeeled, until tender.
Step 3
Immerse the eggs in boiling water and cook for 13 minutes, then rinse with cold water to cool.
Step 4
Chop the onion into small cubes and blanch them in boiling water.
Step 5
Flake the salmon with a fork; if the fish is a bit dry, add a little juice from the can.
Step 6
Grate the potatoes on a coarse grater and the carrots on a fine grater.
Step 7
Separate the egg whites from the yolks and grate them separately using a fine grater.
Step 8
Layer the salad, spreading a small amount of mayonnaise between each layer, in the following order: egg whites, half of the fish, onion, potato, carrot, and the remaining fish. You can lightly salt the layers, keeping in mind that the fish and mayonnaise already contain some salt.
Step 9
Sprinkle the salad with grated egg yolks on top.
Step 10
Garnish the 'Mimosa' with herbs to your liking, let it chill in the refrigerator for 2–3 hours, and then serve.
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