Usuba
Mimosa Layered Salad with Pink Salmon
A classic festive salad with layers of potatoes, canned fish, vegetables, and cheese. Bright and hearty, garnished with grated egg yolks and fresh herbs. Perfect for a celebratory table.
- Prep
- 60 min
- Cooking
- 60 min
- Total
- 120 min
- Standard serving
- 207.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Boil potatoes and carrots in their skins until tender for 30–40 minutes.
- 3
Step 3
Boil the eggs hard-boiled, cool and peel them.
- 4
Step 4
Separate the eggs into whites and yolks. Grate them separately on a grater.
- 5
Step 5
Chop the onion into small cubes and blanch with boiling water.
- 6
Step 6
Peel the potatoes and carrots and grate them on a coarse grater.
- 7
Step 7
Clean the pink salmon from skin and bones, mash it with a fork. If necessary, add a little juice from the can.
- 8
Step 8
Grate the cheese on a coarse grater.
- 9
Step 9
Dress each ingredient, except for egg yolks and cheese, with a small amount of mayonnaise.
- 10
Step 10
Layer the dish in the following order: potatoes, onions, pink salmon, carrots, cheese, egg whites.
- 11
Step 11
Arrange the crumbled egg yolks on top. Place the salad in the refrigerator for 1–2 hours.
- 12
Step 12
Serve garnished with green onions.
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