Mimosa Salad with Potatoes and Canned Fish
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
8
Description
I don't have an exact quantity of ingredients; I always take them with a bit of extra. I usually remove all the bones from the fish. The layers of potatoes and fish should be about 1 cm high, while the others should be thin. You can substitute the coho salmon with any other type of canned red fish.
Ingredients
- Potato - 10 pieces
- Chicken Egg - 10 pieces
- Carrot - 2 pieces
- Canned tuna in its own juice - 3 cans
- Mayonnaise - 21.2 oz
Step by Step guide
Step 1
Boil the potatoes and eggs. Separate the boiled eggs into whites and yolks.
Step 2
Grate the potatoes on a coarse grater, layer them in a suitable dish, and generously coat with mayonnaise.
Step 3
Grate fresh carrots on a fine grater, spread them in a layer, and coat with mayonnaise.
Step 4
Grate the egg whites on a coarse grater, layer them in a dish, and spread mayonnaise on top.
Step 5
Mash the canned fish with a spoon in the jar, spread a layer of it, and generously coat with mayonnaise.
Step 6
Grate the egg yolks finely and spread them in an even layer.
Step 7
Let it sit in the refrigerator for about 15 minutes.
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