Many people cook "Mimosa" with canned fish. What if we replace them with salmon? The familiar dish is instantly transformed and becomes tastier. There are some notes of sophistication and nobility. Such a salad can also be put on a festive table.
Ingredients
- Salmon (canned in oil) – 250 g
- Chicken eggs (boiled) – 3 pieces
- Cheese (solid) – 80 g
- Potatoes (boiled) – 300 g
- Carrots (boiled) – 2 pieces
- Onion - 1 piece
- Ground coriander - to taste
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 4 art.l.
- Cranberries (for decoration) – handful
- Parsley (for decoration) – 1 twig
Step-by-step cooking recipe
Peel the eggs from the shell, separate the whites from the yolks and grate.
Put canned salmon together with butter on a plate and mash with a fork.
Peel the onion from the husk and finely chop.
Grate cheese, peeled potatoes and carrots.
Using the cooking ring, assemble the salad in layers on a wide plate. First, lay out the potatoes, pepper and salt.
Next lay out the salmon and onion. Sprinkle with ground coriander and salt.
Add layers of carrots, hard cheese and proteins mixed with mayonnaise.
Sprinkle yolks thickly on top, garnish with parsley and cranberries. Put the finished salad in the refrigerator for 1 hour.
