Mimosa Salad with Pink Salmon
Boil the potatoes and carrots in their skins for 20–25 minutes, and hard-boil the eggs for 10 minutes. Cool and peel. Drain the liquid from the canned fish and mash the fish with a fork, removing the large bones. Separate the whites from the yolks. Grate the potatoes, carrots, and whites separately using a coarse grater; finely chop the onion. Arrange in layers: potatoes, fish with onion, carrots, whites, spreading a thin mesh of mayonnaise over each layer. Grate the yolks on top using a fine grater to create a fluffy yellow cap. Place the salad in the refrigerator for 1 hour so it can absorb the flavors.
Ingredients
- ✓Canned pink salmon
- ✓Potatoes
- ✓Carrot
- ✓Eggs (4 pcs.)
- ✓Onion
- ✓Mayonnaise
How to cook
- 1
Boil the potatoes and carrots in their skins for 20–25 minutes, and hard-boil the eggs for 10 minutes.
- 2
Cool and peel.
- 3
Drain the liquid from the canned fish and mash the fish with a fork, removing the large bones.
- 4
Separate the whites from the yolks.
- 5
Grate the potatoes, carrots, and whites separately using a coarse grater; finely chop the onion.
- 6
Arrange in layers: potatoes, fish with onion, carrots, whites, spreading a thin mesh of mayonnaise over each layer.
- 7
Grate the yolks on top using a fine grater to create a fluffy yellow cap.
- 8
Place the salad in the refrigerator for 1 hour so it can absorb the flavors.
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