Let's remember today the very recipe of the Soviet "Mimosa" with onions and butter. Although in each family, the salad was prepared differently and, perhaps, you remember a slightly different option. In that case, I'll tell you how we cooked it!
Ingredients
- Salmon (canned in oil) – 400 g
- Chicken eggs (hard boiled) – 4 pieces
- Carrots (boiled) – 200 g
- Potatoes (boiled) – 4 pieces
- Onion - 2 pieces
- Butter (82% fat content) – 60 g
- Salt - to taste
- Mayonnaise - 80 ml
- Greens (for decoration) – 1 twig
Step-by-step cooking recipe
Put canned salmon together with butter on a plate and mash with a fork.
Peel the onion from the husk and finely chop.
Peel the eggs from the shell, separate the whites from the yolks, grate.
Peel potatoes and carrots and grate on a coarse grater.
Pre-freeze the butter and also grate it.
Put half of the potatoes in a deep dish, add salt and smear with mayonnaise.
Add layers of canned salmon, onion and remaining potatoes. Add salt and mayonnaise again.
Evenly distribute the carrots, butter and proteins mixed with the remaining mayonnaise.
Sprinkle the yolk on top, garnish with herbs and put the salad in the refrigerator for 1 hour.
