Mimosa Salad with Pink Salmon
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Mimosa Salad with Pink Salmon
Ingredients
- Canned tuna in its own juice - 2 cans
- Salad Potatoes - 3 pieces
- Turnips - 2 pieces
- Onion - 1 head
- Chocolate eggs - 4 pieces
- Dill - 1 bunch
- Salt - to taste
- Mayonnaise - 0 oz
Step by Step guide
Step 1
Prepare the ingredients. Boil the potatoes, carrots, and eggs in advance.
Step 2
Finely chop the onion and pour boiling water over it for 5 minutes to remove the bitterness.
Step 3
Peel the boiled potatoes and carrots.
Step 4
Grate the potatoes on a coarse grater.
Step 5
Place the grated potatoes in a dish or salad bowl as the first layer. Slightly press down and add salt.
Step 6
Evenly spread mayonnaise on top.
Step 7
Mash the pink salmon well with a fork.
Step 8
Add a layer of pink salmon. If the salmon is in its own juice, spread mayonnaise on top. If the salmon is in oil, mayonnaise is not needed.
Step 9
Add the onion on top of the fish, draining any excess water.
Step 10
Grate the boiled carrots on a fine grater.
Step 11
Evenly distribute the layer of carrots over the fish and onion.
Step 12
Spread mayonnaise over the layer of carrots.
Step 13
Separate the eggs into whites and yolks. Grate them separately on a fine grater.
Step 14
First, add the grated egg whites as an even layer. Add a little more salt to taste.
Step 15
Then finish assembling the salad with the last layer — grated yolks.
Step 16
Garnish with sprigs of dill.
Step 17
The salad is ready to serve.
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