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.
