Mimosa Salad
A delicate fish salad with cheese and potatoes. Mimosa was the first new salad to join our family celebration table when I was a child. Before that, we only had Olivier, also known as Winter Salad, and Herring under a Fur Coat.
Adjust servings in the full version
Mice can be made from quail eggs and a piece of cheese.
Boil, cool and peel the eggs. Finely grate the whites and spread them in the bottom of a deep, flat-bottomed serving dish as the first layer.
2nd layer - grated cheese, also on a fine grater.
Mash half the canned fish thoroughly with a fork and add it as the next layer. Spread a generous layer of mayonnaise over it.
Chop the onion, scald it with boiling water, then immediately rinse it with cold water. This keeps it crisp while taking away the bitterness. Spread it over the mayonnaise.
5th layer: finely grate the cooled potatoes directly over the onion.
6th layer: thoroughly mash the remaining fish with a fork and spread it over the potatoes. Cover with mayonnaise.
Finely grate the egg yolks over the top and garnish with herbs.
Leave the salad in a cool place for 2 hours to allow the flavors to develop.