Mimosa salad with corn turns out to be very juicy and tasty. It will require canned fish, boiled eggs, potatoes and carrots. Despite such different components, the dish turns out to be original and memorable.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Vegetables / Corn / Canned Fish / Canned Corn
Dish: Salads / Mimosa Salad
- Corn - 100 Grams (canned)
- Canned fish - 150 Grams (I have sardines in oil)
- Potatoes - 100 Grams
- Carrots - 100 Grams
- Chicken eggs - 2 Pieces
- Mayonnaise - 150 Grams
- Salt - To taste
How to cook "Mimosa salad with corn"
Prepare your ingredients.
Boil potatoes and grate them.
Place the first layer of potatoes and top with mayonnaise. Season with salt to taste.
Drain the oil from the canned food. Mash the fish with a fork, removing the large bones.
Place the fish on top of the potatoes and top with mayonnaise.
Grate boiled carrots.
Layer a layer of carrots and drizzle a little sauce.
Lay out a layer of corn, after draining the marinade from it.
Lightly drizzle mayonnaise over the corn layer.
Hard boil the eggs, divide into yolks and whites. Grate the whites and place in the salad, adding a little salt.
Drizzle mayonnaise over the protein layer.
Finally, sprinkle the salad with grated yolks.
Let the salad soak in the refrigerator for 20-25 minutes, then serve. Enjoy your meal!