Mimosa salad with tinned fish

Ingredients

• sardines in oil – 1 tin
• onion – 1 pc
• eggs – 3 pcs
• jacket potatoes – 2 pcs
• cooked carrot – 1 pc
• cheese – 120 g
• mayonnaise – 200 ml

Method

1. Step 1

   To prepare this salad, boil eggs, potatoes and carrots until tender and peel them.

   
2. Step 2

   Finely chop a small onion and marinate. For the marinade I used 2 tbsp. ordinary table vinegar, 0.5 tsp. sugar and a pinch of salt. Stir the onions and add a little cold water.

   
3. Step 3

   For this salad, you can use sardine in oil or mackerel in oil - they are similar in taste and work equally well in this recipe. We take out the backbone from the sardine pieces and mash the meat with a fork. Add half of the marinade from the jar to the chopped fish - this way you won’t have to use extra mayonnaise, and the salad won’t be dry.

   
4. Step 4

   Place pickled onions on top of the canned food and make a mesh of mayonnaise. You only need a little bit of mayonnaise.

   
5. Step 5

   Next, grate the boiled potatoes on a medium grater. Three directly onto the salad to prevent the potatoes from sticking together. On top there is a mesh of mayonnaise.

   
6. Step 6

   Next, divide the boiled eggs into whites and yolks. The whites will go in the next layer on top of the potatoes. Grate on a medium grater. On top is mayonnaise.

   
7. Step 7

   Rub boiled carrots onto the egg whites and coat with mayonnaise.

   
8. Step 8

   Next is a layer of cheese. I used tenero cheese, you can replace it with processed cheese. Grate it and make a mayonnaise mesh on top.