Classic Mimosa Salad with Canned Fish

Ingredients

• Canned tuna in its own juice 10 oz
• Potato 10 oz
• Carrot 10 oz
• Onion 5 oz
• Chicken Egg 4 pieces
• Mayonnaise 10 oz
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the potatoes and carrots, unpeeled, until cooked through.

Step 3

Lower the eggs into boiling water and cook for 13 minutes, then cool them under running water.

Step 4

Chop the onion into small cubes and blanch in boiling water.

Step 5

Flake the salmon with a fork. Do not drain the juice from the can; it will be useful later.

Step 6

Grate the potatoes using a coarse grater and the carrots using a fine grater.

Step 7

Separate the egg whites from the yolks, and grate both on a fine grater.

Step 8

Mix 30 grams of mayonnaise with the juice from the fish (3–4 tablespoons).

Step 9

Layer the salad on a serving dish, spreading a small amount of mayonnaise between each layer, in the following order: potatoes, onions, fish, half of the egg whites, carrots.

Step 10

Drizzle the salad with mayonnaise dressing and refrigerate for 2 hours to allow the flavors to meld.

Step 11

Sprinkle the "Mimosa" with the remaining egg whites and garnish with grated yolks to taste. Serve at the festive table, decorated with greens.