Mimosa Salad without Potatoes and Carrots – Simple Recipe

Source: Sha15700, AdobeStock

You don't have to prepare the familiar "Mimosa" using the same old recipe. Mimosa Salad without potatoes and carrots turns out more delicate, and the flavor of the fish truly shines. This version will especially appeal to those who love classic dishes with a new twist!

Prep time: 30 minutes.
Servings: 4.

Ingredients

• 1 can canned pink salmon;
• 5 chicken eggs;
• 150 g hard cheese;
• 1 onion;
• 150 g mayonnaise;
• 2 tablespoons chopped herbs;
• 1/2 teaspoon ground black pepper.

Step-by-step recipe

1. Boil, cool, and peel the eggs. Separate the yolks from the whites and grate them separately.
2. Drain the liquid from the canned pink salmon and mash the fish with a fork. Finely chop the onion and grate the cheese on a coarse grater.
3. Layer the pink salmon first and lightly spread mayonnaise over it.
4. Arrange the onion on top, then the egg whites, spread with mayonnaise again, and season with pepper. Salting is optional – there is enough salt in the fish and cheese.
5. Sprinkle the salad with grated cheese, spread with the remaining mayonnaise, and finally, sprinkle with the egg yolks.
6. Garnish the finished "Mimosa" with chopped herbs if desired and refrigerate for 1 hour to allow the flavors to meld.