Mimosa salad with pink salmon and cheese

"Mimosa" is a holiday salad that was invented in the Soviet Union. Its preparation does not require special skills. According to the classic recipe for “Mimosa” with pink salmon and cheese, you need to layer canned fish, boiled eggs, vegetables, cheese and butter. The butter must first be put in the freezer to be grated. The salad is topped with egg yolk and fresh herbs. It is better to choose canned fish that contain only pink salmon and salt.

1. Calories
   209,57 kcal
2. Protein
   9,26 gram
3. Fat
   16,14 gram
4. Carbohydrates
   6,89 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Canned pink salmon

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   1 can / 250 g = 250 g
2. Potato

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   3 pcs. = 360 g
3. Chicken egg

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   2 pcs. = 120 g
4. Onions

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   100 g
5. Carrot

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   130 g
6. Hard cheese

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   150 g
7. Butter

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   50 g
8. Mayonnaise

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   150 g
9. Fresh greens

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   to taste

Steps:

1. 
   Boil potatoes and carrots, peel them. Boil and peel the eggs; separate the whites from the yolks. Grate them separately. Peel the onion. Freeze the butter in the refrigerator and grate it. Mash the canned pink salmon until smooth. Grate the potatoes, carrots and cheese, finely chop the onion.
2. 
   Layer the salad. Place the boiled potatoes on the plate on which you will serve the salad. Place pink salmon in the next layer. Lubricate with mayonnaise. Add the next layer of onions. Spread a layer of grated butter over the onion. Place boiled carrots in the next layer. Spread the cheese over the carrots. Place grated whites on top of the cheese, then brush the salad with mayonnaise and garnish with chopped yolks.
3. 
   Garnish the finished salad with chopped fresh herbs or green onions.