Usuba
Layered Mimosa Salad with Salmon
Festive layered salad with tender salmon, eggs and vegetables. The dish is served as a neat tower, formed in a glass. Bright layers create an impressive presentation on the table.
- Total
- 20 min
- Standard serving
- 339.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the salmon in salted water or broth, then mash it with a fork. Boil the eggs, peel them, and separately mince the whites and yolks. Boil the potatoes and carrots, grate them on a coarse grater. Finely chop the herbs, leaving a few dill sprigs for garnish. Mix the mayonnaise with salt and pepper.
- 2
Step 2
Line two glasses with plastic wrap. Layer in the following order: egg yolks, salmon, mayonnaise, egg whites, herbs, mayonnaise, carrots, potatoes, mayonnaise. Repeat the layer sequence. Place the glasses in the refrigerator for several hours or overnight.
- 3
Step 3
Turn the glasses onto serving plates, carefully remove the salad towers and gently peel off the film. Garnish with the reserved dill sprigs.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
