Mimosa Salad
Another fish salad in the genre of "Do not mix the products, lay them in layers!"
Ingredients for 4-6 servings
200-250 g canned salmon in own juice (can be replaced with saury or tuna)
6 eggs
2 onions
100 g butter
150-200 g any hard cheese
200 g mayonnaise
4-5 sprigs of parsley or dill
salt
Step 1
Before preparing Mimosa salad, put the butter in the freezer in advance.
Step 2
Hard boil eggs for salad. Then cool in cold water and peel off the shell.
Step 3
Divide eggs into whites and yolks. Squirrels finely chop with a knife or rub on a grater. Mash the yolks with a fork until smooth. Put in separate containers.
Step 4
Peel the onion and chop finely. If the onion is very "evil", sprinkle it with 3-4 pinches of salt and pour hot water over it, then place it in a sieve to drain the water.
Step 5
Grate cheese on a fine grater and cover, so that it does not dry out. Chop the parsley or dill with a knife.
Step 6
Take the fish from the can and remove the bones, if any. Place the fish on a plate and mash with a fork as you did with the egg yolk (or you can use a blender).
After that, it is recommended to put all the ingredients in the refrigerator for half an hour, so that by the time the layers are laid, all the ingredients have the same temperature.
Step 7
Let's start laying out the ingredients. You can use a form with sides or just a large plate with a flat bottom. Lay in the chopped egg whites first. Then a layer of grated cheese. Then chopped fish. A layer of fish should be greased with mayonnaise on top.
Step 8
Lay a layer of chopped onion on top of the mayonnaise. The next layer is half of the mashed egg yolks (we still need the other half). A layer of yolks should also be greased with mayonnaise, and then sprinkled with chopped parsley. Finely grate the frozen butter on top of the parsley.
Step 9
As a final layer, pass the remaining yolks through a sieve with a spoon.
