Classic Mimosa salad with canned fish

It is believed that "Mimosa" appeared in the history of cooking not so long ago, about 40 years ago, as a compromise between taste and the most common products. Therefore, following the technology, it is necessary first of all to prepare the vegetables and boil them in salted water until tender. Take a potato with a low starch content, so it will not fall apart when boiled and later, when cut and chopped, it will retain the desired shape.

If your vegetables are not too large, they will be ready by this time. Peel them from the top peel, remove all unnecessary and ugly areas.

Grate carrots and potatoes on a fine grater. Of course, you can make it easier and faster - take a large grater for these purposes, but this way the vegetable layers will not be so tender and airy.

Also for the salad you need to boil hard-boiled eggs. Boil them for no more than 10 minutes, otherwise the boiled yolk will acquire a greenish tone, which will prevent us from adequately decorating the salad. When the eggs have cooled, divide them into protein and yolk, grate into separate bowls on a fine grater.

Finely chop the onion into cubes, pour boiling water for 7-10 minutes, and then drain the warm water and rinse it in cold water. To save time, you can take red or white lettuce onions - they are more tender and do not require pre-cooking.

Consider the choice of canned fish very carefully. It must be sea fish - horse mackerel, saury, salmon, pink salmon (or for those who avoid extra calories - tuna). Give preference to a trusted manufacturer, because the taste of fish in Mimosa plays a very important role. Drain the oil from the fish, mash with a fork and put on the bottom of the salad bowl. Lightly grease a layer of fish with mayonnaise on top. Since the Mimosa salad is layered, the mayonnaise should only bring out the flavor of each layer, not "lubricate" the whole flavor, so don't overdo it.

Then alternate layers, smearing with mayonnaise and adding salt, if necessary: grated protein, a pinch of salt, mayonnaise ...

Then a layer of carrots and mayonnaise.

And then - onions, potatoes and mayonnaise. A layer of potatoes also needs to be salted. Spread the salad without tamping the vegetable layers, without undue pressure. The last layer is shavings from grated yolk.

Sprinkle the top and sides with grated yolk (if your salad bowl is flat), decorate the salad with herbs, put it in the refrigerator so that all layers are saturated with mayonnaise. An hour later, you can serve it on the table and treat your family with the most delicious spring salad.
Enjoy your meal!