Usuba
Layered Mimosa Salad with Marinated Nerka
Festive layered salad with marinated red fish, vegetables, and tartar sauce. Each layer — boiled potatoes, carrots, eggs, and processed cheese — creates a contrasting texture and taste. The dish requires chilling before serving so that the layers are well soaked and blend together.
- Total
- 45 min
- Standard serving
- 332 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the sockeye salmon fillet into small cubes.
- 3
Step 3
Mix soy sauce and sugar syrup in a bowl.
- 4
Step 4
Pour the mixture over the fish pieces, stir gently. Let marinate at room temperature for 10–15 minutes.
- 5
Step 5
Grate the boiled potatoes and boiled carrots on a coarse grater into separate bowls.
- 6
Step 6
Peel the boiled egg and grate it on a fine grater. Grate the processed cheese on a fine grater.
- 7
Step 7
Place the marinated pink salmon together with the marinade on a flat dish or plate. Evenly distribute the grated potatoes on top and salt lightly. Coat the potato layer with half of the tartare sauce.
- 8
Step 8
Layer the grated carrots on top. Spread with the remaining tartar sauce.
- 9
Step 9
Evenly sprinkle the salad with grated processed cheese. Distribute the grated egg as the final layer. Cover the entire surface with mayonnaise, creating a pattern with a spoon or spatula.
- 10
Step 10
Refrigerate the salad for at least 1 hour to allow the layers to soak. Serve chilled.
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