Classic Mimosa Salad with Carrots

Salads | Soviet cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic Mimosa Salad with Carrots

Ingredients

Chicken Egg - 6 pieces
Butter - 1.4 oz
Onion - 4.6 oz
Carrot - 2 pieces
Russian Cheese - 5.3 oz
Dill - 5 sprigs
Canned tuna in its own juice - 8.1 oz
Mayonnaise - 7.1 oz
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Place the butter in the freezer ahead of time.

Step 3

Place the eggs in a pot with cold water, bring to a boil, and cook for 10 minutes, no longer, otherwise a gray film will form on the yolks. Pour cold water over the eggs and peel them.

Step 4

Boil the carrots until tender, about 20–25 minutes. Let them cool and then peel. Next, grate them finely and add a little salt.

Step 5

Separate the eggs into whites and yolks. Finely chop the egg whites or grate them on a fine grater. Mash the yolks with a fork until very fine as well. Cover both bowls to prevent them from drying out.

Step 6

Peel the onion and chop it very finely with a knife or grate it on a coarse grater. If the onion is very pungent, pour boiling water over it, and after 15-20 minutes, drain the water through a sieve.

Step 7

Grate the cheese on a fine grater and cover it to prevent it from drying out.

Step 8

Remove the tough stems from the dill and finely chop the leaves and small branches.

Step 9

Drain the liquid from the can of fish, transfer the fish to a bowl, and mash it with a fork.

Step 10

Place a ring (you can use a springform pan) in a wide but shallow dish and layer the salad: first the egg whites, then a layer of grated cheese and half the carrots, followed by the mashed fish. Spread mayonnaise over this layer.

Step 11

Next, continue layering the salad: add a layer of chopped onions, then the remaining grated carrots and half of the mashed egg yolks. Once again, spread mayonnaise over the salad and sprinkle with dill.