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Mimosa salad with red fish layers

Layered Mimosa Salad with Salmon

The classic Mimosa salad for any occasion! For a layered Mimosa salad you can use any salmon-type fish—Atlantic salmon, pink salmon, rainbow trout, coho, and so on—canned, boiled, salted, or smoked.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Potatoes

Carrots

Salmon (any salmon-type fish—salmon, pink salmon, rainbow trout, coho, etc.; canned, boiled, salted, or smoked)

200

Onion

Eggs

Salt

Mayonnaise

White vinegar

Water

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 24 % 5 g

Carbohydrates 52 % 11 g

98 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make layered Mimosa salad with salmon? Prep the ingredients. Wash the potatoes and carrots well and boil them in their skins. Wash the eggs with a little soap to keep bacteria from getting through the shell, then hard-boil them in salted water so they don't crack while cooking and peel easily afterward.
Step 2:

Peel the onion and finely chop it. If raw onion seems too sharp for this salad, you can quick-pickle it: cover the chopped onion with water, a teaspoon of white vinegar, a pinch of salt, and half a teaspoon of sugar.
Step 3:

Peel the boiled, cooled vegetables and grate each one separately on a coarse grater.
Step 4:

Spread the potatoes as the first layer on a plate and coat with mayonnaise. If the mayonnaise doesn't seem to season the salad enough, you can lightly salt each layer or just one. Sprinkle the chopped onion on top.
Step 5:

Open a can of pink salmon and drain off some of the liquid. Mash the fish with its liquid using a fork until smooth, then spread it as a layer over the salad. Coat with mayonnaise again.
Step 6:

Next comes a layer of grated boiled carrot and mayonnaise.
Step 7:

Cover the boiled eggs with cold water and let them cool, then peel them. Separate the whites from the yolks. Grate the whites on a coarse grater.
Step 8:

Grate the yolks on a fine grater and sprinkle them over the top.
Step 9:

Add a layer of grated egg whites and coat with mayonnaise again.
Step 10:

Rinse fresh parsley well under running water, dry it on a paper towel, and finely chop it. Sprinkle the parsley around the base of the salad and garnish the top with more herbs and a few cranberries if you like. The salad is done. Refrigerate it for a few hours—overnight is best—so it soaks up the mayonnaise. Then serve. Enjoy!