Without onions, Mimosa salad loses its peculiarity. But what if your household does not like it at all? Try marinating onions in lemon juice. It will remain crisp, but will lose its bitterness and peculiar smell. I'm telling you my favorite recipe.
Ingredients
- Canned fish (in oil) – 400 g
- Processed cheese - 150 g
- Chicken eggs (boiled) – 5 pieces
- Potatoes (boiled) – 350 g
- Carrots (boiled) – 250 g
- Onion - 2 pieces
- Lemon juice - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 100 g
- Dill (for decoration) – 2 twigs
Step-by-step cooking recipe
Peel the onion, slice, sprinkle with lemon juice, salt and pepper. Cover with plastic wrap and set aside for 10 minutes.
Put canned fish on a plate and mash with a fork.
Peel the eggs from the shell, separate the whites from the yolks. Cut the whites, crush the yolks with a fork to the state of crumbs.
Grate the melted cheese, peeled carrots and potatoes.
Using the cooking ring, assemble the salad in layers. First, lay out the potatoes, season with salt and pepper.
Add a layer of canned fish and pickled onions.
Mix the proteins with mayonnaise and melted cheese, lay out the next layer.
Spread the carrots evenly on top, season with salt and pepper.
Sprinkle the yolks thickly, garnish with dill and put it in the refrigerator for 1 hour.
