Usuba
Mimosa Layered Salmon Salad
A classic multi-layered salad with canned salmon, vegetables, and eggs. Delicate layers of potatoes, carrots, egg whites, and yolks alternate with light mayonnaise, creating a festive dish with a characteristic yellow top made of yolks and dill.
- Total
- 60 min
- Standard serving
- 410 g
Ingredients
Total 7
Instructions
- 1
Step 1
Boil the eggs hard in salted water for about 10 minutes.
- 2
Step 2
Cool the eggs, peel and separate the whites and yolks. Transfer the canned fish to a bowl and mash with a fork. Boil the potatoes and carrots until tender, cool, peel and grate on a coarse grater together with the whites. Peel the onion and chop finely. Crumble the yolks with your hands.
- 3
Step 3
Arrange canned salmon in an even layer on a serving dish. Spread with a thin layer of mayonnaise, sprinkle with onion and spread with mayonnaise again. Layer half of the grated egg whites and spread with mayonnaise. The next layer is carrots, then 3 crumbled egg yolks, and mayonnaise again.
- 4
Step 4
Layer the potatoes on top and spread with mayonnaise. Sprinkle with the remaining grated egg whites. Garnish the salad with a sprig of dill and the remaining crumbled egg yolk.
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