"Mimosa" - Russian fish salad
Mimosa salad. At the mention of this simple tree, or rather yellowish, small flowers, we are perforce reminded of the spring, the parish and the awakening of nature from hibernation. And the salad of the same name, is also a symbol of lightness and all that accompanies spring. So cook it today, this "ray of bright sunshine", even if the window is frosty cold or the autumn mud.
To cook a salad Mimosa will require the most ordinary products:
Two medium boiled carrots,
the same amount of boiled potatoes,
three hard boiled eggs,
the head is medium sweet onion
and one can (240 grams) canned fish in oil, in this case sardines.
In a flat, large salad bowl, place the fish, remove the bones and mash with a fork.
Top coat with mayonnaise. But if the extra pounds for you is a nightmare, and fit you care very, very much, replace the mayonnaise with sour cream, and calories then it will be much less. Only do not forget dosalivat, otherwise the salad Mimosa will work, but will have a very fresh taste.
Finely chop the onion, spread it evenly,
and grease layer of mayonnaise.
Now on a grater shred the potatoes, level it, add the layer of mayonnaise,
and on top spread an even layer of grated carrot,
and also mayonnaise.
Now rub or even grate whites from eggs,
a thin layer of mayonnaise,
and the finely grated yolks, the "Mimosa", which gave its name to this delicious salad. You can immediately eat, but better to let it stay 8 to 10 hours, to soak and to share tastes. This Mimosa salad will only taste better.