Usuba
Layered Mimosa Salad with Pink Salmon
A classic festive salad with alternating layers of canned pink salmon, eggs, potatoes, and carrots. Each layer is spread with mayonnaise, which gives the dish a delicate texture and allows the flavors to develop well when chilled.
- Total
- 30 min
- Standard serving
- 151.6 g
Ingredients
Total 6
Instructions
- 1
Step 1
Boil the eggs hard, cool them down and separate the whites from the yolks. Boil the potatoes and carrots until cooked, cool them down.
- 2
Step 2
Layer the mashed pink salmon first in the salad bowl. Spread with mayonnaise.
- 3
Step 3
Grate the egg whites on a fine grater and arrange on top of the fish. Spread with mayonnaise and salt to taste.
- 4
Step 4
Grate the potatoes on a coarse grater, place in a salad bowl. Spread with mayonnaise and salt.
- 5
Step 5
Grate the carrot on a coarse grater, place in a salad bowl. Spread with mayonnaise and salt.
- 6
Step 6
Grate the egg yolks on a fine grater and arrange as the final layer on top of the carrots without mayonnaise.
- 7
Step 7
Place the salad in the refrigerator for 3-4 hours to allow the layers to soak.
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