In cooking, not only the taste of the dish is important, but also its presentation. I suggest a simple way to decorate the "Mimosa" in an original way. With the help of olives and chips, the classic salad turns into a large sunflower. A great recipe for a festive table!
Ingredients
- Canned fish (in oil) – 240 g
- Chicken eggs (hard boiled) – 3 pieces
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 2 pieces
- Onion - 1 piece
- Chips (large) – 60 g
- Olives (without bone) – handful
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 100 ml
Step-by-step cooking recipe
Mash canned fish thoroughly with a fork.
Peel the onion from the husk and finely chop.
Peel potatoes, carrots and grate on a coarse grater.
Peel the eggs from the shell, separate the whites from the yolks and grate on a fine grater.
Cut the olives into long slices.
Put the potatoes on a plate, season with salt, pepper and smear with mayonnaise.
The next layers are canned food, onions and carrots. Add salt and pepper again.
Mix the proteins with the remaining mayonnaise and put on the carrots.
Sprinkle the yolks thickly on top. Garnish with slices of olives in the middle, put chips on the sides. Send the finished salad to the refrigerator for 1 hour.
