Mimosa salad with pink salmon

Everyone's favorite puff salad "Mimosa" with pink salmon, a dish that will not remain unnoticed at the festive table.

Cooking time 30 minutes


Canned pink salmon 100 g

Potatoes (small) 2 pcs

Eggs 2 pcs

Mayonnaise 2 tbsp l.

Carrots (medium) 1 pc

Dill (greens) 2 branches

Salt to taste


Boil potatoes, carrots and eggs, cool and peel. Separate fish pieces from skin and bones.

Put grated potatoes in bowls or salad glasses and grease with mayonnaise.

Put the chopped fish in the next layer and add a little mayonnaise.

Layer half of the grated egg whites and mayonnaise.

A layer of grated carrots and some mayonnaise.

The last layer of the remaining grated proteins, grease with mayonnaise and put dill sprigs.

Sprinkle with grated yolks and refrigerate for a couple of hours.

Serve salad "Mimosa" to the festive table for cute.

Bon appetit!