"Mimosa" with smoked salmon

This salad can be prepared with lightly salted fish.

Ingredients

• 500 g potatoes
• 5-6 stalks of green onions
• 4 large eggs
• 500-600 g smoked sockeye
• 3 small pickled cucumbers
• 120 g mayonnaise
• 40 g soft cream cheese
• salt, freshly ground black pepper
• steep quail eggs and sockeye caviar for serving

Directions

1. Bake the potatoes in foil at 200 ° C until soft, 35 minutes. Peel, cut into small cubes. Chop green onions.
2. Hard-boiled eggs, peel. Set aside 2 yolks, and coarsely grate the remaining eggs and pickled cucumbers.
3. Cut the sockeye into 1.5–2 cm cubes, removing all bones. Combine mayonnaise and cream cheese and pepper.
4. Mix potatoes, eggs, green onions, cucumbers and fish, season, put in a salad bowl. Grate the yolks on a fine grater and spread in an even layer. Garnish the salad with quail egg halves and caviar.