Usuba
Layered Mimosa Salad with Trout and Spinach
A festive puff salad with a delicate green base of spinach and potatoes, hot-smoked trout, cheese, and eggs. Each layer is generously spread with mayonnaise, and the top is decorated with grated egg yolk.
- Total
- 20 min
- Standard serving
- 157.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Bake the potatoes and carrots until cooked through.
- 2
Step 2
Boil the eggs hard.
- 3
Step 3
Chop the spinach in a blender.
- 4
Step 4
Grate the cooled potatoes, mix with spinach puree and 20 g of mayonnaise. Layer this mixture first in a salad bowl — this is the base of a delicate green color.
- 5
Step 5
Mince the trout by hand, mix with 20 g of mayonnaise. Arrange as the second layer.
- 6
Step 6
Mix the egg white with grated gouda cheese and 20 g of mayonnaise. Spread as the third layer.
- 7
Step 7
Grate the baked carrots, mix with 20 g of mayonnaise. Layer as the fourth layer.
- 8
Step 8
Grate the egg yolk on a fine grater and garnish the top of the salad. If desired, add red caviar, quail egg, lightly salted trout, or fresh herbs. Season with salt and pepper to taste.
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