Mimosa Salad
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
61
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Place potatoes and carrots into a large pot and cover with salted water; bring to a boil
2
Reduce heat to medium-low and simmer until soft but not mushy, 15 to 20 minutes
3
Drain and grate the potatoes and carrots
4
Place eggs in a saucepan and cover with water
5
Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes
6
Remove eggs from hot water and cool under cold running water
7
Peel and halve each egg
8
Separate egg whites and yolks
9
Finely grate the egg whites and crumble the egg yolks
10
Place onion in a bowl and cover with boiling water
11
Place a plate on top and soak to remove some of the bitterness of the onion, about 5 minutes
12
Drain
13
Remove any bones from salmon, transfer salmon to a bowl, and mash with a fork
14
Spread an even layer of salmon onto a plate
15
Sprinkle onion in an even layer over salmon; top with a layer grated egg whites
16
Spread a thin layer of mayonnaise over the egg whites
17
Sprinkle carrot over egg white layer; top with another layer of mayonnaise
18
Top carrot layer with grated potato and a final thin layer of mayonnaise
19
Finish with a layer of crumbled egg yolks