Mimosa salad with cheddar and pink salmon

10 servings
3 hours 30 min


1. Put my potatoes and carrots in a saucepan, pour water so that the vegetables are completely covered. We send it to the fire, cook until fully ready, about 20-25 minutes from the moment of boiling. Vegetables should become soft. Drain the water, leave it for a time.

2. Boil chicken eggs hard-boiled. It will take 7-8 minutes. Cool the eggs in a container of cold water, after which we clean the shells. We separate the yolks from the proteins. We rub the proteins on a coarse grater, and simply knead the yolks with a fork so that they evenly crumble onto the saucer.

3. Peel the bulb onions, cut as small as possible. Drain the liquid from the canned pink salmon, knead it with a fork.

4. The potatoes cooked earlier managed to cool down, peel it and rub it on a coarse grater. Carrots are also peeled and grated on terk.

5. We choose a beautiful dish on which we will serve the salad, and begin to form layers: a layer of potatoes, rinse with mayonnaise, salt, pepper, then a layer of pink salmon, and on top - crushed onions, again mayonnaise.

6. Cheddar rub on a fine grater and lay out the next layer. And now we lay out carrots, distribute evenly, rinse with mayonnaise. And finally, it was the turn of egg white, again we lubricate mayonnaise a little.

7. Sprinkle egg yolks on the surface of the salad, decorate with fresh dill. You can decorate in another way, if only the dish pleases the eye.

8. We send the salad to the refrigerator for at least two hours, this is necessary so that the layers are properly soaked. We serve on the table, eat with pleasure!