The same classic recipe for Mimosa salad, which is the main decoration of any festive table.
Cooking time 40 minutes
Canned herring 200 g
Potatoes 3 pcs
Eggs 3-4 pcs
Carrots 2 pcs
Onion 1 pc
Mayonnaise 3-4 tbsp l.
Dill (greens) 1 bunch
Salt to taste
Boil potatoes, carrots and eggs, cool and peel.
Finely chop the onion and cover with cold water for 15 minutes.
Put the fish on a dish and remove the bones. Mash well with a fork.
Put the grated potatoes in the first layer on a dish.
Coat the potatoes with mayonnaise, salt to taste. Lay out the fish layer.
Dry the onion a little and put it in a thin layer on the fish.
Lay out a layer of grated carrots. Grease well with mayonnaise. Salt to taste.
Spread the grated egg whites in a thin layer and coat with mayonnaise.
Sprinkle the final layer over the grated egg yolks.
Garnish with finely chopped dill and a sprig of parsley if desired. Let it brew in the refrigerator for 1-2 hours.
The classic Mimosa salad is ready. Can be served with a festive table.