Classic Mimosa salad will not surprise anyone anymore. And what if you cook it with olives and bell pepper? Such an unexpected addition goes very well with the rest of the ingredients. The dish turns out to be both delicious and beautiful.
Ingredients
- Canned fish (in oil) – 1 bank
- Chicken eggs - 3 pieces
- Bell pepper - 1 piece
- Potatoes (boiled) – 300 g
- Carrots (boiled) – 2 pieces
- Olives (pitted) – 200 g
- Onion - 1 piece
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 100 ml
- Parsley (for decoration) – 3 twigs
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, separate the whites from the yolks and grate.
Peel the bell pepper and onion from the husk and finely chop. Leave a little pepper for decoration.
Cut the olives into circles.
Peel potatoes and carrots and grate on a coarse grater.
Put a layer of potatoes on a wide plate, season with salt and pepper.
Lay out a layer of canned food mixed with half of the olives, then carrots. Add salt, pepper and mayonnaise.
Evenly distribute the bell pepper and proteins mixed with the remaining mayonnaise.
Lay out a pile of yolks in the middle. Garnish the salad with bell pepper, olives, parsley and put it in the refrigerator for 1 hour.
