Ingredients for - Mimosa Jubilee Salad
How to cook deliciously - Mimosa Jubilee Salad
1 . Stage
Grate grated carrots and finely chopped onions until soft (do not fry!) Approximately 10 minutes. Transfer to a bowl and let cool.
2 . Stage
Separate the whites from the yolks. Grate the whites and cheese on a coarse grater and the yolks on a fine grater.
3 . Stage
Add 2-3 tbsp mayonnaise, crushed garlic clove to the whites and mix well.
4 . Stage
Grate the potatoes on a coarse grater.
5 . Stage
Drain the liquid from the canned fish. Knead the fish well, removing bones and fins. You can add a couple of teaspoons of canned oil (for juiciness).
6 . Stage
Now begin to assemble the salad. The first layer is half of the potatoes (you can salt them a little more if you need to). Be guided by the canned potatoes, cheese, and mayonnaise!
7 . Stage
Then the fish.
8 . Stage
Next, whites with mayonnaise and garlic.
9 . Stage
Then we apply carrot-onion frying.
10 . Stage
We add the remaining potatoes.
11 . Stage
Cover with cheese and apply a grid of mayonnaise. The amount of mayonnaise is arbitrary. I wanted it fattier! After all, tomorrow is Lent ;)
12 . Stage
Sprinkle egg yolk on top. Put in the fridge for at least 3 hours. The next day the salad is even tastier for me!