Mimosa smoked mackerel salad

8 servings
1 hour

Prepare the necessary ingredients to make Mimosa smoked mackerel salad. If you like to have more onions in the salad, you can take the onion larger. Boil the potatoes and carrots raw until cooked. Let the vegetables cool, peel.

Boil the eggs hard-boiled for 7-8 minutes after boiling. Drain the water, pour cold water over the eggs, leave until cool.

Peel the bulb onions, wash, finely cut. Pour boiling water over the onion for 15 minutes to remove excess bitterness (optional). Then drain the water.

Cut mackerel from above along the ridge, remove the skin, tightening it to the abdomen. Remove ridge and small bones. Cut the fish into small cubes.

Grate the potatoes on a coarse grater.

Similarly, grate carrots on a coarse grater.

Peel the eggs from the shell, separate the proteins from the yolks. I left one yolk for decoration.

Put a layer of potatoes on a flat plate, salt. You can use a culinary ring when forming a salad.

Lubricate with mayonnaise.

Spread onions evenly on potatoes.

Put the cut smoked mackerel on the onion.

Then a layer of grated carrots, salt.

Grind the yolks and melted cheese, add a couple of spoons of mayonnaise, mix.

Place the yellow-cheese mixture on top of the carrot layer.

Grease the salad with mayonnaise on all sides.

Grate egg whites on a coarse grater.

Distribute the squirrels on the sides and top of the salad.

If desired, decorate the salad with herbs and the remaining grated yolk, imitating a sprig of mimosa. Let the salad soak in the refrigerator for 1. 5-2 hours. Enjoy your meal!