Mimosa salad with pink salmon

Fish 628 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Mimosa salad with pink salmon
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium
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If you, like many Russians, adore Mimosa salad with pink salmon, but do not mind adding variety to the usual recipe, check our option in practice. Its main difference from the classic version is the use of sweet and sour apples, which add original, fresh notes to the dish and successfully set off the taste of vegetables. By the way, instead of onions, we used green onions! It, again, works for freshness, and in addition, it has a more delicate taste that perfectly complements both fish and apples. And, finally, we did not add canned fish to our salad, but boiled fish, which is much healthier. In general, it's definitely worth a try!

Ingredients

Directions

  1. For the Mimosa salad with pink salmon, boil the carrots and potatoes in boiling salted water until tender. Cool and clean. Grate potatoes and carrots on a fine grater.
  2. Mimosa salad with pink salmon, grate the whites, grind the yolks
  3. Hard boil the eggs. Peel and divide into whites and yolks. Grate the proteins. Crumble the yolks to decorate the salad.
  4. Mimosa salad with pink salmon, disassemble the boiled pink salmon into small pieces with a fork
  5. Steam salmon fillet, salt and cool. Disassemble with a fork into small pieces.
  6. Mimosa salad with pink salmon, sprinkle the grated apples with lemon juice
  7. Peel and seed apples for salad and grate on a fine grater, sprinkle with lemon juice. Chop the green onion and dill finely.
  8. Mimosa salad with pink salmon, lay the salad in layers in a split ring
  9. Put a split ring with a diameter of 22-25 cm on a dish. With the first layer of Mimosa salad, put half of the potatoes in the ring, salt a little and brush with mayonnaise. Put half the fish in the second layer, brush with mayonnaise again. Sprinkle over the entire surface with onions and dill.
  10. Mimosa salad with pink salmon, brush the layers with mayonnaise
  11. The next layer of lettuce is half a carrot, brush with mayonnaise. Repeat the layers of potatoes, fish and carrots, lubricating each layer.
  12. Mimosa salad with pink salmon, sprinkle the top layer of salad with crumbled yolks
  13. Then lay out a layer of apples, brush with mayonnaise. Lay out the proteins, brush well with mayonnaise. Sprinkle the top layer of Mimosa salad with crushed yolks.
  14. Mimosa salad with pink salmon, cover the salad with cling film
  15. Cover the Mimosa salad with pink salmon with cling film and refrigerate for 2-3 hours. Before serving, leave for 15 minutes at room temperature and remove the split ring.

Mimosa salad with pink salmon



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium

If you, like many Russians, adore Mimosa salad with pink salmon, but do not mind adding variety to the usual recipe, check our option in practice. Its main difference from the classic version is the use of sweet and sour apples, which add original, fresh notes to the dish and successfully set off the taste of vegetables. By the way, instead of onions, we used green onions! It, again, works for freshness, and in addition, it has a more delicate taste that perfectly complements both fish and apples. And, finally, we did not add canned fish to our salad, but boiled fish, which is much healthier. In general, it's definitely worth a try!

Ingredients

Directions

  1. For the Mimosa salad with pink salmon, boil the carrots and potatoes in boiling salted water until tender. Cool and clean. Grate potatoes and carrots on a fine grater.
  2. Mimosa salad with pink salmon, grate the whites, grind the yolks
  3. Hard boil the eggs. Peel and divide into whites and yolks. Grate the proteins. Crumble the yolks to decorate the salad.
  4. Mimosa salad with pink salmon, disassemble the boiled pink salmon into small pieces with a fork
  5. Steam salmon fillet, salt and cool. Disassemble with a fork into small pieces.
  6. Mimosa salad with pink salmon, sprinkle the grated apples with lemon juice
  7. Peel and seed apples for salad and grate on a fine grater, sprinkle with lemon juice. Chop the green onion and dill finely.
  8. Mimosa salad with pink salmon, lay the salad in layers in a split ring
  9. Put a split ring with a diameter of 22-25 cm on a dish. With the first layer of Mimosa salad, put half of the potatoes in the ring, salt a little and brush with mayonnaise. Put half the fish in the second layer, brush with mayonnaise again. Sprinkle over the entire surface with onions and dill.
  10. Mimosa salad with pink salmon, brush the layers with mayonnaise
  11. The next layer of lettuce is half a carrot, brush with mayonnaise. Repeat the layers of potatoes, fish and carrots, lubricating each layer.
  12. Mimosa salad with pink salmon, sprinkle the top layer of salad with crumbled yolks
  13. Then lay out a layer of apples, brush with mayonnaise. Lay out the proteins, brush well with mayonnaise. Sprinkle the top layer of Mimosa salad with crushed yolks.
  14. Mimosa salad with pink salmon, cover the salad with cling film
  15. Cover the Mimosa salad with pink salmon with cling film and refrigerate for 2-3 hours. Before serving, leave for 15 minutes at room temperature and remove the split ring.

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