Salad «Mimosa»

Salad «Mimosa»


Canned fish in oil — 200 g (1 can better saury)
Potatoes — 300 g (4 medium potatoes)
Carrots — 200 g (4 medium carrots)
Bow — 100 g (2 medium onions)
Cheese — 150 g (solid grade)
Mayonnaise — 250 g
Eggs — 4 pcs.
Greens — 50 g (dill or parsley)


1. The first thing is to boil the potatoes, carrots and eggs. Cooked foods cool and clean. On a fine grater grate the potatoes, carrots, egg whites, egg yolks and cheese (all in separate bowls or plates).
In a bowl put the fish with butter and mash with a fork across the surface of the pan. From above to grease a small amount of mayonnaise.
2. At the top decomposed fish grated egg whites with mayonnaise.
3. On top of the egg whites put grated carrots and again greased with a thin layer of mayonnaise.
4. Finely chop the onion, pour boiling water and let stand for 5-10 minutes to remove bitterness. On top of the carrot put the onion, onion — potatoes, a little salt and spread with mayonnaise.
5. Top finely grate the cheese and spread with mayonnaise.
6. The last layer — dressing salad grated egg yolks and greens.
Before serving, let stand and soak in a cool place for 2 hours.

Bon Appetit!

Salad "Mimosa"

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