Layered Salad "Mimosa" - A Recipe With A Photo Step By Step

Ingredients

Sardines in their own juice - 1 can

Chicken eggs - 4 pcs.

Mayonnaise - 200 g

Potatoes - 3 pcs.

Carrots - 2 pcs.

Onions - 2 pcs.

Butter - 100 g

Parsley - 1 bunch

Salt to taste

• 228 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Over time, new dishes appear on the festive table, but I cook the traditional layered Mimosa salad for all feasts. And always the classic version with sardine in its own juice or in butter and butter.

Boil the eggs hard-boiled and cool.

Peel and boil potatoes and carrots in salted water until tender. Cool it down.

Grate boiled potatoes on a coarse grater.

On a flat dish, lay out half of all grated potatoes in the first layer.

Knead the sardines with a fork together with the sauce to make a gruel.

Spread the sardine gruel in a second layer on a layer of potatoes.

Lubricate a layer of sardines evenly with mayonnaise.

Chop the onion smaller.

Now we lay out the onion layer.

Spread the chopped onion over the entire surface and salt it a little.

Grate boiled carrots on a coarse grater.

We spread the grated carrots on a layer of onions.

In the same way, level the carrot layer over the entire surface.

Lubricate the carrot layer with mayonnaise.

Now lay out a layer of the remaining grated potatoes.

Carefully level the potato layer.

We leave a few sprigs of parsley to decorate the salad, finely chop the rest.

Sprinkle the potato layer with chopped herbs.

We take out the butter from the freezer (the butter must be frozen, hard) and rub it directly on the salad on a coarse grater. You need to rub quickly, as the oil in your hands quickly warms up and melts.

Now gently distribute the grated oil with a fork over the entire surface.

We also rub boiled egg whites on a coarse grater.

Put a layer of grated proteins on top of a layer of grated butter.

Lubricate the protein layer with the remaining mayonnaise.

Grate boiled egg yolks on a fine grater.

We decorate the salad by laying out stems and leaves from parsley sprigs, and mimosa flowers from grated yolks.

It is advisable to chill the finished salad in the refrigerator for two hours before serving.

When serving, cut the "Mimosa" into portions like a cake.

Lay out the "Mimosa" flaky salad on plates using a spatula, keeping the shape of each piece.

Other recipes for "Mimosa" salad

Mimosa salad with sardines

• Mimosa salad with cheese
• Mimosa classic
• "Sprig of mimosa" salad
• Mimosa salad with rice
• Mimosa salad with apple
• Mimosa salad with saury
• Mimosa salad with pink salmon