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Mimosa Salad with Cheddar and Pink Salmon

A favorite on the holiday table—give it a try! Mimosa salad with pink salmon and cheese is one take on the classic everyone loves. As the name suggests, it's made with canned pink salmon, and cheddar fits in here perfectly. Adjust the amount of mayonnaise to taste—it's best not to overdo it so everything stays in balance. And yes, homemade mayonnaise is always the way to go! The vegetables are boiled, then grated and layered on a flat platter. You can also serve the salad in a deep bowl.

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Mimosa salad with cheddar and pink salmon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 8 g
Fats 52 % 15 g
Carbohydrates 21 % 6 g
176 kcal
GI: 100 / 0 / 0
    1. Wash the potatoes and carrots, put them in a pot, and add enough water to cover the vegetables completely. Set over the heat and cook until fully tender, about 20–25 minutes from the moment it boils—the vegetables should turn soft. Drain and set aside for now. 2. Hard-boil the eggs; this takes 7–8 minutes. Cool them in a bowl of cold water, then peel. Separate the yolks from the whites. Grate the whites on the coarse side of a grater, and simply mash the yolks with a fork so they crumble evenly onto a saucer. 3. Peel the onion and chop it as finely as you can. Drain the liquid from the canned pink salmon and mash it with a fork. 4. Once the boiled potatoes have cooled, peel them and grate them on the coarse side. Peel and grate the carrots as well. 5. Choose an attractive platter to serve the salad on and start building the layers: a layer of potato, spread with mayonnaise, salted and peppered, then a layer of pink salmon, topped with the chopped onion and more mayonnaise. 6. Grate the cheddar on the fine side and add it as the next layer. Then add the carrot, spread it out evenly, and coat with mayonnaise. Finally, it's the egg whites' turn—spread a little more mayonnaise on top. 7. Sprinkle the surface of the salad with the egg yolks and garnish with fresh dill. You can decorate it differently—whatever pleases the eye. 8. Refrigerate the salad for at least two hours so the layers soak through properly. Serve and enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Cheddar cheese - 392  kcal/100g
  • Canned pink salmon - 136  kcal/100g

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