Mimosa Salad with Canned Fish

Ingredients

• Canned Saira 2 cans
• Potato 10 oz
• Carrot 5 oz
• Chicken Egg 4 pieces
• Onion 5 oz
• Russian Cheese 5 oz
• Dill 0 oz
• Parsley 0 oz
• Mayonnaise 5 oz
• Apple Cider Vinegar 1 tablespoon
• Sugar 1 teaspoon
• Salt ½ teaspoon

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the potatoes and peel them.

Step 3

Boil the carrots and peel them.

Step 4

Boil the eggs hard, then peel them.

Step 5

Peel the onion, chop it into small cubes, pour boiling water over it, add 1 tablespoon of vinegar, salt, and sugar.

Step 6

Place a ring on a plate.

Step 7

Open the canned fish, drain the liquid, mash the fish, and place it in the ring - this is the first layer.

Step 8

Separate the egg whites from the yolks, grate the whites on a coarse grater, and distribute them evenly over the fish - this is the second layer.

Step 9

Drizzle a lattice of mayonnaise over the egg whites.

Step 10

Grate the carrots on a coarse grater and distribute them over the egg whites - this is the third layer.

Step 11

Drain the onions through a sieve, squeeze out the excess liquid, and distribute the onions over the carrots - this is the fourth layer.

Step 12

Grate the potatoes on a coarse grater, evenly distribute them over the onions, and cover with mayonnaise - this is the fifth layer.

Step 13

Place the grated cheese on top of the potatoes, and drizzle a thin lattice of mayonnaise - this is the sixth layer.

Step 14

Finally, grate the yolks on a fine grater. Finely chop the herbs and garnish the salad.

Step 15

Refrigerate for 2 hours to allow it to soak, remove the ring, and serve.