Mimosa with nerkoi
Mimosa salad is a classic of festive feasts and a test of cooks and housewives for their ability to cut food beautifully and finely. Let's prepare this dish a little differently, using melted cheese as a secret ingredient.
Ingredients
Servings 1- sockeye (fillet) - 100 g
- protein - 25 g
- potatoes - 25 g
- carrots - 25 g
- processed cheese "Druzhba" - 20 g
- yolk - 20 g
- dill - 5 g
- soy sauce - 15 g
- water - 10 ml
- sugar - 3 g
- lime juice - 5 g
- lemon juice - 5 g
- homemade mayonnaise - 20 g
- cucumbers gherkins - 5 g
- kidney capers - 3 g
- ketchup - 3 g
- canned artichokes - 5 g
- greens - 1 g
Cooking
Step 1
Cut the sockeye salmon into 1x1 cm cubes. Marinate in the prepared marinade for 20-30 minutes.
Step 2
Boil vegetables and eggs. Separate the yolks from the whites.
Step 3
Grate vegetables on a fine grater.
Step 4
For the tartar sauce, finely chop the vegetables and mix all the ingredients.
Step 5
Lay out in layers: sockeye salmon, protein, potatoes, carrots - tartar sauce between layers.
Step 6
Melt the melted cheese to a soft consistency and spread like butter on the carrots. Sprinkle grated yolk on top and garnish with dill. Put the salad in the refrigerator for 5-6 hours.