Mimosa salad with canned pink salmon and cheese classic

Very tasty, very tender, bright, spring, beautiful! Mimosa salad with canned pink salmon classic has become a favorite for many quite justifiably. It is surprisingly gentle and at the same time very simple, from products that are almost always in the kitchen of every housewife. From different canned food - different taste!

Julia

Recipe author

Mimosa salad with canned pink salmon classic

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Composition / ingredients

servings:

Canned pink salmon

250

Potatoes

Carrots

Eggs

Hard cheese

120

Salt

to taste

Dill (for decoration)

to taste

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 47 % 14 g

Carbohydrates 13 % 4 g

189 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to make a Mimosa salad with canned pink salmon? Prepare the necessary ingredients. I took medium-sized vegetables. Eggs of category C1. If the eggs are small, take 4. Choose any mayonnaise to your taste. I have a home one. Take canned pink salmon in its own juice or in oil.
Step 2:
Wash the root vegetables with a brush or a stiff sponge under running water. Pour the vegetables in a saucepan with water, bring to a boil. Cook over medium heat until tender. Drain the water, cool the vegetables.
Step 3:
Hard-boil the eggs for 7-8 minutes after boiling. Pour boiled eggs with cold water to cool down and better peel off the shell.
Step 4:
Remove the pink salmon from the jar, remove the large spinal bones. Mash the fish with a fork. At the same time, I add the liquid from the fish to make the salad more juicy.
Step 5:
Peel the cooled vegetables, chop the potatoes on a coarse grater.
Step 6:
Also grate the carrots on a coarse grater.
Step 7:
Use a fine grater to chop the cheese.
Step 8:
Peel the eggs from the shell. Separate the whites from the yolks and grate on a coarse grater.
Step 9:
When forming a salad, it is convenient to use a serving ring. I used a split form with a diameter of 18 cm. Put a layer of potatoes on a plate of a suitable size, add salt.
Step 10:
Apply mayonnaise.
Step 11:
The next layer is canned pink salmon, mayonnaise again. Then a layer of grated carrots and mayonnaise. Add a little salt to the carrots.
Step 12:
Put the grated cheese on top, smear with mayonnaise.
Step 13:
Put the last layer of proteins, lightly brush with mayonnaise.
Step 14:
Decorate the salad according to your desire, using finely grated egg yolks and dill. Put the salad in the refrigerator for 1 hour to soak it.
Step 15:
Bon appetit!

Thanks to the grinding of ingredients, the Mimosa salad turns out very tender and juicy. Cheese gives a special, even more delicate taste.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.