It is impossible to imagine a real festive table without an appetizing Mimosa salad. Beautiful, hearty and very soft, it is always eaten first. I share a classic recipe for a popular dish and an original way of decorating.
Ingredients
- Canned fish (in oil) – 250 g
- Chicken eggs (boiled) – 4 pieces
- Cheese (solid) – 100 g
- Potatoes (boiled) – 3 pieces
- Carrots (boiled) – 3 pieces
- Onion (large) – 1 piece
- Basil - 2 leaflet
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 5 art.l.
Step-by-step cooking recipe
Mash canned fish together with butter with a fork.
Peel the eggs from the shell, divide into whites and yolks, grate.
Grate hard cheese and peeled potatoes on a fine grater.
Peel the onion from the husk and finely chop it.
Grate two carrots on a grater, cut the third into thin plates and set aside for decoration.
Place a layer of potatoes on a wide plate. Pepper, salt and smear with mayonnaise.
Spread the canned fish evenly, sprinkle with onions and brush with mayonnaise again.
Lay out the carrots, add salt and pepper again and smear with mayonnaise.
Add layers of proteins, cheese and mayonnaise.
Sprinkle yolks thickly on top, garnish with arugula and carrot flowers.
Send the finished salad to the refrigerator for 1 hour to soak it.
