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Mimosa Salad with Canned Fish

Classic Mimosa salad with canned fish is a recipe for a tasty and filling dish. It is suitable for both a festive table and a regular dinner. You can use any fish: sockeye salmon, saury, salmon or pink salmon. The main thing is that the canned fish is of high quality: the can should not be deformed, and the product should not be expired. If you want to make the salad less caloric, reduce the number of layers of mayonnaise.

Ingredients

Servings 6
  • Canned saury - 200 g
  • Hard cheese - 50 g
  • Butter - 50 g
  • Chicken egg - 180 g
  • Carrots - 200 g
  • Potatoes - 300 g
  • Pickled cucumbers - 80 g
  • Green onions - 30 g
  • Dill - 70 g
  • Mayonnaise - 120 g

Cooking

Step 1

Prepare the preserves. Open a can of canned saury and place it in a colander to drain the juice. Then remove the bones and mash with a fork.

Step 2

Prepare the remaining ingredients. Peel the cucumbers and chop them finely.

Step 3

Form the salad. Place the springform pan ring on a plate. Put the first layer of potatoes, add a little salt, pepper, grease with mayonnaise and sprinkle with cheese. Next, put the fish and also grease with a layer of mayonnaise. Spread dill on top of the mayonnaise, then onion and spread butter on top. Next, put a layer of half of the pickled cucumbers. Then put half of the carrots and grease it with mayonnaise. Repeat the layers of potatoes, fish, cucumbers and carrots. Do not forget to grease each with mayonnaise. Put egg whites on top of the last layer, grease well with mayonnaise and decorate the mimosa salad with yolks on top.