Mimosa salad is a regular at Russian feasts and holidays. Why did he become exactly "mimosa"? Look at him. It looks like a scattering of small, yellow flowers in the snow!
The recipe consists of several layers. Its key feature is the use of canned fish.
Ingredients:
- 4 medium boiled potatoes
- 3 boiled carrots,
- 1 onion (choose the variety to taste),
- 200 grams of canned sardines,
- 4 boiled eggs
- mayonnaise and spices to taste,
- greens for decoration,
- form for salad.
Cooking:
- Start by using a suitable round plate and salad dish. This is a metal case that you will remove after all the layers are laid. This will make the salad smooth.
- Grate potatoes and carrots on a medium grater. If you choose too small, then you get mashed potatoes and carrots, but we still cook the salad.
- Put half of the grated potatoes in the first layer. Next, grease with a small amount of mayonnaise. Why potatoes come first? Because, firstly, it will act as a "mattress" for a salad, and, secondly, it will be saturated with saury juice (second layer), which will give additional brightness of taste.
- As you already understood, the second layer is canned food. Pour the liquid into a separate container, remove the bones, knead with a fork (or whatever device is convenient for you). We spread and grease with mayonnaise on top again.
- Chop the onion finely. If you do not like excessive spiciness, then it is worth pouring boiling water over it. Next, the most interesting thing is to pour it with juice, which we have drained from the canned fish. We smear with mayonnaise.
- We spread the second half of the potatoes, gently level and grease with mayonnaise.
- The penultimate layer is carrot and mayonnaise.
- The final layer is egg. To do this, the eggs must first be grated on a fine grater. We spread them on top and decorate with herbs.
Done! Give the salad a little time to soak.
