Mimosa salad with canned fish recipe with photos step by step

Ingredients

Suitable for both a festive table and for lunch / dinner

2 pcs Carrots

6 pieces of eggs

Salt to taste

1 can of canned tuna

1 bunch onion

100 g Sour cream

100 g Mayonnaise

Salt to taste

1 bunch green onion

This salad of fish, eggs and cheese just melts in your mouth! Mimosa salad is nutritious and satisfying.

1.	Vegetables: wash carrots, potatoes and boil in salted water. Peel.Grate on a coarse grater. Boil the eggs in salted water. Peel. Grate on a fine grater.
2.	Peel the onion, rinse and finely chop. In a plate we spread potatoes, salt, spread 2 tbsp.l of mayonnaise and sour cream sauce. The next layer is spread with tuna, it will need to be kneaded with a fork separately and then spread on potatoes. Grease with sauce.
3.	Put the onion in the 3rd layer, add a little salt and distribute the sauce evenly.
4.	Then spread the carrots, salt and grease the sauce evenly. The final layer we have, boiled eggs. Also salt and grease with sauce.
5.	On the surface of the mimosa we spread the yolks, grated on a fine grater. Decorate with flowers from proteins, in the center of the flower we spread the core of boiled carrots. We have green onions as a stem for flowers. Cut out 2 triangles of carrots and one roundel. We form a kind of «bow» for our flowers.
6.	That’s all, the festive salad is ready. Let the salad brew for 2 hours and you can serve it to the table.