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Mimosa Salad with Pink Salmon
The tender, bright, and very tasty Mimosa salad with pink salmon will leave no one indifferent. We will prepare the salad in a pastry ring in layers. Such a dish can take a worthy place on the festive table. If you don't know how to make Mimosa salad with pink salmon, then a step-by-step recipe with photos is for you.
Caloric content: 318 kcal per 100 grams of the dish.
Form 16 cm.
Ingredients
Show ingredients
- canned pink salmon – 1 can (250 g.);
- boiled chicken eggs – 6 pcs;
- peeled onion – 1 pc;
- frozen butter – 100 g;
- mayonnaise – 200 g;
- cheese – 80 g.
Preparation
- Cut the peeled onion into small cubes.
- Transfer the onion to a deep container, and to remove the bitterness, pour boiling water over it for 10 minutes.
- Grate 80 grams of cheese on a fine grater.
- Transfer the canned pink salmon to a plate and mash it with a fork. To make the salmon juicier, add the liquid remaining from the can.
- Separate the egg whites from the yolks.
- Grate the egg whites on a vegetable grater.
- Also grate the yolks on a vegetable grater.
- Drain the onion in a colander and transfer it to a separate dish.
- Place half of the grated egg whites as the first layer in the pastry ring and slightly compact them. Spread mayonnaise over the layer, or create a grid with mayonnaise.
- Grate half the amount of frozen butter on a vegetable grater. Temporarily send the second part to the freezer.
- Place a layer of grated butter on the mayonnaise and distribute it evenly.
- Cover the butter with half the volume of the chopped onion.
- Evenly distribute half the grated cheese on the onion and cover it with a grid of mayonnaise.
- The next layer is half of the pink salmon.
- After the salmon, place the remaining egg whites, and again a grid of mayonnaise on top.
- Remove the second part of the butter from the freezer, grate it on a vegetable grater, and place it on top of the mayonnaise.
- On the layer of butter, place the remaining grated cheese.
- Cover the cheese with the second half of the chopped onion. On top of the onion – a mayonnaise grid.
- The next layer is the remaining pink salmon, which we slightly compact. Top it with mayonnaise.
- Sprinkle with grated yolks and send the salad to the refrigerator for 5 hours so that it soaks better.
- Mimosa salad with pink salmon is ready. Carefully remove the pastry ring and serve the dish at the table. Optionally, you can garnish with herbs.
