Mimosa with potatoes and carrots

FOR MORE INFORMATION.

Canned pink salmon 250 g

Potatoes 250g

Chicken egg 2 pcs. = 120 gr

Onions 100 g

Carrots 130 g

Butter 50 g

Mayonnaise 7 tbsp = 175g

FOR GARNISH

Green onions 2 sprigs = 4 g

MAKE IT HEALTHIER

To make the salad less calorie-dense, replace butter with low-fat hard cheese. Also, instead of buying mayonnaise, you can make homemade, from natural ingredients without additives. To do this, mix vegetable oil, mustard, raw egg, lemon juice and salt.

STEP BY STEP RECIPE

CONNECT

Boil potatoes, carrots and eggs and peel them. Peel the onion and finely chop it. Freeze the butter in the refrigerator and grate it on a coarse grater. Grate potatoes and carrots. Separate the whites from the yolks and grate them separately.

START COOKING

Place the first layer of potatoes on the dish on which you will serve the salad. Crush the canned pink salmon and place as the next layer. Brush with mayonnaise. On top put a layer of chopped onions. Next distribute a layer of grated butter. Next layer carrots and spread mayonnaise on top. Spread the grated whites, brush the salad with mayonnaise and garnish with chopped egg yolks.