Mimosa salad without potatoes and cheese

4 servings
40 min

How to make Mimosa salad without potatoes and cheese? First, prepare all the necessary ingredients. You can take canned fish - saira, sardine or others to your taste, I took pink salmon. Boil the eggs hard for 10 minutes after boiling, then pour cold water for a few minutes, so they cool faster and will be better cleaned. Once the eggs have cooled, peel the shells and separate the whites from the yolks.

Rub the egg whites on a coarse grater and place them on a plate using a detachable shape, for this salad I took a shape with a diameter of 18cm. If you wish, you can salt the grated proteins.

Apply the mayonnaise with a mesh to a layer of proteins or spoon evenly over the entire surface.

Remove the canned fish from the can and mash well with a fork in the cup, removing the large bones in the process.

Gently place the mashed canned food in the next layer over a base of mayonnaise-lubricated proteins.

Peel the onions from the husks and finely chop, then place in a separate cup and cover with warm water for a few minutes to make the chopped onions less bitter. Strain the onions through a sieve or colander and place over a layer of canned fish.

Apply the mayonnaise to a layer of onion. Do not save - the amount of mayonnaise should be sufficient, this is necessary in order for the salad to soak well, so it will be more delicate.

Grate the cheese and spread evenly with the next layer.

Make a mayonnaise mesh over the grated cheese.

Take the separated at the very beginning of the yolks and grate them, then carefully distribute them over the entire surface of the salad, this layer will be final. Carefully remove the detachable shape, decorate the salad to your liking, I used fresh tomatoes and dill to decorate. Let the dish brew in the fridge for an hour, then you can serve the salad to the table. Enjoy your meal!