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.
Cut the sockeye salmon into 1x1 cm cubes. Marinate in the prepared marinade for 20-30 minutes.
Boil vegetables and eggs. Separate the yolks from the whites.
Grate vegetables on a fine grater.
For the tartar sauce, finely chop the vegetables and mix all the ingredients.
Lay out in layers: sockeye salmon, protein, potatoes, carrots - tartar sauce between layers.
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.