For me, this salad is one of those classics that will never lose relevance. From time to time I experiment with ingredients and add something new. I recently cooked Mimosa with Korean carrots and without potatoes.
Ingredients
- Canned fish (in oil) – 250 g
- Korean carrots - 200 g
- Chicken eggs (boiled) – 3 pieces
- Processed cheese - 2 pieces
- Onion - 1 piece
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 80 ml
- Cucumbers (for decoration) – 1 piece
Step-by-step cooking recipe
Put canned fish together with the liquid on a plate and mash with a fork.
Peel the eggs from the shell, divide into whites and yolks, grate.
Peel the onion from the husk and finely chop.
Pre-frozen processed cheese grate.
Cut cucumbers into thin slices and set aside for decoration.
Using the cooking ring, assemble the salad in layers. First, lay out the canned food and onions.
Then add a layer of carrots and proteins mixed with salt, pepper, melted cheese and mayonnaise.
Put the yolks on top and garnish with cucumber slices. Put the salad in the refrigerator for 1 hour.
