Mimosa salad with rice

Method

1. 01

   With canned fish, drain the juice, with bones do at your discretion: someone does not put them in the salad, and for someone it is quite permissible and even desirable. Clean the eggs and separate the proteins from the yolks, peel the carrots, rinse the dill and dry. Onions thinly pinned and scald if to your taste it bitters.

2. 02

   On a flat dish, put a special or improvised ring for cooking layered dishes. First layer, lay out the rice, sprinkle it with chopped dill and add a mayonnaise net.

3. 03

   The next layer will be a fish made of canned food, crumpled with a fork, accompany it with a layer of onions and, if desired, a mayonnaise net.

4. 04

   Then a layer of grated carrots.

5. 05

   The next layer is a grated egg protein on a large grater, which must be smeared with a good layer of mayonnaise.

6. 06

   The last layer is the crushed yolk, thanks to which this salad got its name in the USSR. Abroad, its analogue has another name...

7. 07

   In the same way, prepare 3 more servings of salad. Decorate each portion with a sprig of dill.

8. 08

   Mimosa salad with rice is ready! Enjoy your meal!