Classic mimosa salad with pink salmon

4 servings
6 hours 30 min


1. Drain the liquid from the canned food into a separate container (you still need it), and transfer the fish to a flat plate and suppress with a fork.

2. Boil potatoes, carrots and eggs until cooked, cool.

3. Peel the cooled vegetables and chicken eggs.

4. Collect the salad (I grind each component of the salad in the course of actions, not in advance) in a deep salad bowl: - grate the potatoes on a coarse grater, pour over the liquid from the canned food, salt and pepper to your taste; - put fish on top of potatoes, then mayonnaise (I don't like a lot of mayonnaise, so I put less, you focus on your taste); - wash the green apple, dry, cut into thin strips (can be grated), then put on top of the fish layer, grease with mayonnaise; - grate carrots on a coarse grater, put in an even layer, brush with mayonnaise; - divide the eggs into squirrels and yolks, rub the whites on a coarse grater, put in a salad bowl, brush with a little mayonnaise and sprinkle with yolks grated on a fine grater; - what kind of salad without decoration? garnish to your liking (I decorated with pieces of boiled carrots and chopped spring onions). Send "Mimosa" to the refrigerator for soaking for 4-5 hours, after which serve on the table. Eat with pleasure!