If you like pickles as much as I do, try Mimosa with pickled cucumbers. They give the dish a delicious aroma, a pleasant sourness and make the salad even juicier. The recipe is very simple, but it is important not to break the sequence of layers.
Ingredients
- Canned fish (in oil) – 240 g
- Cucumbers (pickled) – 250 g
- Chicken eggs (boiled) – 3 pieces
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 2 pieces
- Onion (large) – 1 piece
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 100 ml
- Dill - 1 twig
- Parsley - 2 twigs
Step-by-step cooking recipe
Put canned fish on a plate and mash with a fork.
Peel the eggs from the shell, separate the whites from the yolks and grate on a fine grater.
Cut one small cucumber into slices and set aside for serving. Chop the rest.
Cut some carrots into slices and set aside. Grate the rest together with the peeled potatoes.
Peel the onion from the husk and chop.
Put the potatoes on the bottom of the plate, add salt, pepper and mayonnaise.
Lay out layers of canned food, onions and carrots.
Add pickles and proteins mixed with mayonnaise.
Sprinkle yolks on top, garnish with parsley, dill, cucumber and carrot slices. Send the finished salad to the refrigerator for 1 hour.
