Mimosa Salad with Mackerel

Mimosa Salad with Mackerel

60 min
Medium
1 serv.
382 g / 1 serv.

Rating

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Description

Layered salad with smoked and canned mackerel, baked vegetables and eggs. A hearty dish for a festive table.

  1. Wash potatoes and carrots, brush with vegetable oil, wrap in foil and bake in the oven at 200°C for about 40 minutes until soft. Cool and peel.
  2. Boil the egg hard (8-10 minutes after boiling), cool, peel and separate into white and yolk.
  3. Chop the onion very finely. Remove skin and bones from hot smoked mackerel, flake into pieces. Mash canned mackerel with a fork.
  4. Grate the baked potato on a coarse grater, baked carrot on a fine grater. Grate the egg white and yolk separately on a fine grater.
  5. Mix sour cream with mayonnaise, add a pinch of salt and pepper.
  6. Place a layer of iceberg lettuce on a plate. Layer on top: potato, mackerel mixture, onion, sauce, carrot, egg white, sauce.
  7. Sprinkle the top of the salad with grated yolk. Garnish with chopped dill and parsley.
  8. Let the salad rest in the refrigerator for 15-20 minutes before serving.
533
139 kcal / 100 g
kcal
27.1 g
7.1 g / 100 g
Protein
28.6 g
7.5 g / 100 g
Carbohydrates
34.5 g
9.0 g / 100 g
Fats