This salad is not only incredibly beautiful, but also delicious. It has an incredibly delicate, almost airy texture, which gives the impression that it melts in your mouth.
Ingredients:
- 2 cans of canned fish (tuna in oil is best);
- 2 medium-sized carrots;
- 6 potato tubers;
- 2 onion heads;
- 8 eggs;
- greens;
- mayonnaise.
Preparation:
- Potato tubers should be thoroughly washed and, without peeling, put to boil. You can put washed carrots in the same saucepan.
- Boil eggs separately. After the vegetables are cooked, they should be removed and allowed to cool. Then the potatoes and carrots must be chopped using a grater.
- If desired, carrots can be prepared in another way. This will require raw root vegetables. They are cleaned, rubbed on a fine grater and sent to a preheated pan with sunflower oil. On not very high heat, the carrots must be brought to readiness.
- Onions are prepared in the same way, only they are cut into small cubes.
- Mimosa salad consists of layers, each of which must be coated with mayonnaise. To make its texture very delicate, the layers must be laid out in a strictly defined order. This will also allow the dish to keep its shape when serving. All products should be halved, as the layers will be repeated twice.
- Pre-chopped potatoes are laid out at the bottom of the salad bowl. Flatten the layer, sprinkle some salt and black pepper on top. Mayonnaise will be enough and 1 tsp. for each layer.
- Grated egg whites are laid on top of the potatoes. They are also greased with mayonnaise or made from this sauce a fairly thin mesh.
- Fish, crushed with a fork (without liquid), must be mixed with carrots and add a small amount of chopped dill. Then place the mixture on top of the eggs and sprinkle with onions.
- After that, repeat the layers: potatoes + eggs + fish + onions.
Decorate the resulting salad with mashed yolks. Also, from the twigs of dill and green onions, you can create beautiful patterns that will look very impressive on a yellow background.
