MIMOSA SALAD popular in Rusia

  Hard-boil eggs (8-10 minutes), cool in cold water and peel.

Wash potatoes and carrots thoroughly and boil until tender (25-30 minutes over low heat). Cool and peel.

Cut the potatoes into small cubes and Grate carrots on a coarse grater.

Separate the yolks from the egg whites. Crumble the yolks.

Peel the onion, cut into small pieces. Then open a jar of canned fish. Mash the fish in a jar with a fork along with oil and bones.

Spread the Mimosa salad in layers.

• First lay out the canned fish
• Then onions
• Next is potatoes
• Then a layer of mayonnaise
• Next is the carrot
• Mayonnaise again
• Next is the egg white.
• Salt to taste and brush with mayonnaise
• And on top – crumbled yolks

Cover the Mimosa salad, place in the refrigerator for 2-3 hours, and then serve.