On the festive table, a plate of "Mimosa" is a real decoration. Skillful housewives decorate it with various ingredients in an original way. I really liked how the Mimosa salad looks with rice and fresh dill. The real picture is in the plate!
Ingredients
- Canned fish (in oil) – 300 g
- Fig (boiled) – 1 glass
- Processed cheese - 2 pieces
- Chicken eggs (boiled) – 4 pieces
- Potatoes (boiled) – 250 g
- Onion (large) – 1 piece
- White pepper (ground) – to taste
- Salt - to taste
- Mayonnaise - 100 ml
- Dill (for decoration) – 5 twigs
Step-by-step cooking recipe
Put canned fish on a plate and mash with a fork.
Grate the melted cheese and peeled potatoes.
Peel the onion from the husk and finely chop.
Peel the eggs from the shell, separate the whites from the yolks and grate.
Set aside one sprig of dill, chop the rest finely.
Put a layer of potatoes on the bottom of the plate, pepper, salt and smear with mayonnaise.
Put the canned fish and onions next.
Mix the proteins with melted cheese, rice and mayonnaise, put a thick layer on the onion. Season with salt and pepper.
Sprinkle chopped dill around the edges, put the postponed branch in the center and draw clusters of flowers with yolks. Send the finished salad to the refrigerator for 1 hour.
