Mimosa salad with red fish layers

4 servings
40 min

How to make Mimosa salad with red fish layers? Let's make the ingredients. Carefully wash potatoes and carrots and boil in a uniform. My chicken eggs with soap to avoid germs getting through the shell inside the egg. Cook hard-boiled eggs in salted water so that the eggs do not burst during cooking and are easily cleaned after cooking.

Onions are peeled and finely cut with a knife. To whom onions seem too bitter for such a salad, they can be marinated. To do this, crushed onions are poured with water with the addition of a teaspoon of table vinegar, a pinch of salt and half a teaspoon of sugar.

Cooked and cooled vegetables are cleaned and grated separately on a coarse grater.

We put the potatoes in the first layer on a plate. Grease it with mayonnaise. To taste and desire, if mayonnaise seems to give the salad little salt, you can salt each of the layers or a certain layer of salad a little. Sprinkle with chopped onions on top.

Open a jar of canned pink salmon, drain part of the brine. We warm the fish with brine with a fork until homogeneous. Put a layer on the salad. Grease again with mayonnaise.

Then comes a layer of grated cooked carrots and mayonnaise.

Pour cold water over the boiled eggs and leave until cool. We clean the cooled chicken eggs. We separate the proteins from the yolks. Separately, grate the proteins of chicken eggs on a coarse grater.

We rub chicken eggs on a fine grater of yolks. And sprinkle them on top.

We make a layer of chicken egg proteins. Grease again with mayonnaise.

Rinse the fresh parsley greens thoroughly under running water. Dry the parsley on a paper towel and finely chop the greens with a knife. Sprinkle the salad with greens at the base, decorate the top with herbs and cranberry berries at will. The salad is ready. We put it in the refrigerator for a few hours, it is better to leave it for the night so that it is well soaked in mayonnaise. We serve to the table. Enjoy your meal!