Mimosa salad with sprats

You probably tried to cook Mimosa salad with canned saury, pink salmon or sardine at least once. I want to suggest that you try to repeat this recipe with sprats, an inexpensive and very successful option.

For a festive table, Mimosa salad with sprats can be arranged in portions in small cups or cream bowls so that all layers of salad can be seen. To assemble a salad, you can also use a detachable cake mold or assemble a dish in a salad bowl.

Let's start cooking Mimosa salad with sprats with the preparation of ingredients: boil eggs, potatoes and carrots in advance. We cool and clean them.

Peeled carrots and potatoes are grated on a coarse grater.

Boiled eggs are divided into whites and yolks.

Peel the onion from the husk, finely chop. So that the onion does not taste bitter, it needs to be doused with boiling water. You can also marinate onions by adding a couple of tablespoons of 6% vinegar, half a teaspoon of salt and a teaspoon of sugar to boiling water (in this case, leave the onion to marinate for 15 minutes).

Getting started with the assembly. Lettuce layers will be smeared with mayonnaise, but not all, since sprats are pretty fatty and nutritious fish.

Mimosa salad with sprats is laid out in layers in the following order:

1. Boiled potatoes, grated on a coarse grater.
2. Sprats crushed with a fork with a small amount of sprat oil.
3. Finely chopped onion (pickled in vinegar if desired).
4. A layer of mayonnaise.
5. Boiled carrots, grated on a coarse grater.
6. Egg whites, grated on a coarse grater.
7. A layer of mayonnaise.
8. Decorate the salad with herbs and egg yolks grated on a fine grater.

You can decorate the salad at will, as soon as your imagination allows. In the classic version, the stems and leaves of the Mimosa flower are laid out from green onions and dill. Then we lay out the yolk grated on a fine grater in small piles, forming the inflorescences of Mimosa.

Bon appetit!