Mimosa salad (classic)

Method

1. 01

   Potatoes and carrots wash and boil in uniforms until ready.

2. 02

   Hard-boiled chicken eggs.

3. 03

   Clean the potatoes and carrots from the skin. Clean the eggs from the shell and separate the yolks from the proteins.

4. 04

   Onions are finely sliced and laid out in a deep plate. Pour boiling water for 5-7 minutes. Then throw it on the cord so that the water is completely glass.

5. 05

   Drain the liquid from a can of canned fish. Put the saury on a plate and stretch with a regular fork.

6. 06

   Crushing potatoes in one of three ways. Squeeze through a special press, pass through a meat grinder or rub on a small grater.

7. 07

   Cut the egg whites down a little.

8. 08

   Grate the carrots in a fine grater.

9. 09

   Crush the egg yolk with your hands.

10. 10

    At the bottom of the salad bowl lay out a fish layer, smear a small amount of mayonnaise and add finely chopped egg whites.

11. 11

    Next, lay out a layer of carrots, which we will also miss with mayonnaise.

12. 12

    The carrot layer is followed by a layer of scalded onions.

13. 13

    And the final layer is potatoes, which we'll salt a little and grease with mayonnaise.

14. 14

    On top of the classic Mimosa is sprinkled with a crumb of egg yolk. We put the salad in the refrigerator for 3-4 hours so that it is soaked properly. Serve Mimosa salad to the table is best served in a chilled form.