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Mimosa salad with saury classic for a holiday

Classic Mimosa Salad with Saury for a Holiday

A tasty spring Mimosa salad on the table! Mimosa salad can rightly be called the springtime version of "herring under a fur coat" (shuba). The same simple, affordable ingredients, fish, a familiar name — and associations of spring. Here's the classic Mimosa with canned saury and vegetables.

Anna

Recipe author

Mimosa salad with saury classic for a holiday

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Composition / ingredients

Servings:

Canned saury

270

Eggs

Potatoes

Carrots

Onion

Dill

Mayonnaise

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 50 % 14 g

Carbohydrates 21 % 6 g

184 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the listed ingredients ready. Choose medium-sized potatoes and carrots. I use a sweet salad onion, but a regular onion works too. My eggs are large; if you use smaller ones, you can use five. The salad is dressed with mayonnaise. Wash all the vegetables first and boil them in their skins until done, then cool. Boil and cool the eggs too. Get a suitable dish for the salad ready.
Step 2:

Carefully open the can of saury and drain the liquid. Mash the fish with a fork in a deep bowl or right in the salad bowl. Spread the mashed canned saury as the first layer in the salad bowl, pressing it down lightly.
Step 3:

Peel the salad onion and chop it finely. Distribute the chopped onion evenly over the fish.
Step 4:

For convenience, transfer the mayonnaise to a pastry bag and snip off the corner. Pipe a mayonnaise lattice over the onion layer. You can skip the lattice and just spread mayonnaise over the layer.
Step 5:

Peel the potatoes and grate them on the medium or coarse side. Spread a layer of grated boiled potato evenly over the onion-and-mayonnaise. Pipe on a mayonnaise lattice.
Step 6:

Peel the boiled carrot and grate it on the medium or coarse side. Spread the grated carrot evenly over the potato-and-mayonnaise layer. Pipe on a mayonnaise lattice.
Step 7:

Peel the boiled eggs and separate the yolks from the whites. Grate the whites on the fine side and spread them evenly over the carrot-and-mayonnaise layer. No need to add mayonnaise here.
Step 8:

Wash the dill and pat it dry. Finely chop the dry, clean dill, leaving a couple of sprigs whole to garnish the salad. Arrange the chopped dill around the edge of the salad bowl. Make flower stems from the leftover dill sprigs.
Step 9:

Grate the yolk on the fine side and lay it over the dill, imitating mimosa flowers. This decoration is optional — if you skip it, spread mayonnaise over the egg-white layer and finish with a final layer of finely grated yolk.
Step 10:

Before serving, the salad should sit in the fridge so the layers soak up the mayonnaise and it doesn't seem dry.