Usuba
Mimosa Layered Salad with Saury
A classic multi-layered salad with canned fish, vegetables, and eggs. Each layer is arranged in a culinary ring: saury, egg whites, carrots, marinated onions, potatoes, cheese, and egg yolks. Garnished with mayonnaise and fresh herbs. Requires chilling before serving.
- Total
- 90 min
- Standard serving
- 141.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Boil the potatoes, cool and peel them.
- 3
Step 3
Boil the carrots, cool and peel.
- 4
Step 4
Boil the eggs hard-boiled, cool and peel.
- 5
Step 5
Peel the onion and chop into small cubes. Pour boiling water over, add vinegar, salt and sugar. Let it infuse.
- 6
Step 6
Place the cooking ring on the plate.
- 7
Step 7
Open a can of saury, drain the liquid, mash the fish. Arrange it in a ring as the first layer.
- 8
Step 8
Separate the whites from the yolks. Grate the whites on a coarse grater and distribute evenly over the fish — the second layer.
- 9
Step 9
Apply a grid of mayonnaise on the whites.
- 10
Step 10
Grate the carrot on a coarse grater and spread it over the egg whites — the third layer.
- 11
Step 11
Drain the onions through a sieve, squeeze out excess liquid. Spread over the carrots — fourth layer.
- 12
Step 12
Grate the potatoes on a coarse grater, distribute over the onions and cover with mayonnaise — the fifth layer.
- 13
Step 13
Grate the cheese on a coarse grater and spread it over the potatoes. Apply a thin mesh of mayonnaise — the sixth layer.
- 14
Step 14
Grate the egg yolks on a fine grater and arrange on top. Finely chop the dill and parsley, garnish the salad.
- 15
Step 15
Refrigerate for 2 hours to allow it to soak. Remove the ring and serve.
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