Mimosa salad

Mimosa salad

Ingredients:

canned fishes (salmon or saury) - 1 bank (canned food can be replaced ~ 200 g of boiled trout)
carrots boiled - 1-2 pieces
eggs boiled - 4-5 pieces
onion - 1 small bulb
mayonnaise
salt, pepper
fennel greens for ornament

Preparation:

From canned fishes to merge liquid and to mash canned food fork (to sort boiled trout on small slices or to knead fork). To peel onions and small to cut.
To shell eggs, to separate proteins from yolks. To grate egg whites and yolks on large grater in different bowls. To postpone a few grated yolks for decoration of salad. To peel boiled carrots of peel and to rub on large grater. Greens of fennel to wash up and dry.
In salad bowl to spread layers:
1st layer: canned fishes (to pepper and grease a little with mayonnaise)
2nd layer: onions (to salt, pepper a little and slightly to grease with mayonnaise)
3rd layer: half of polished proteins (slightly to salt and grease with mayonnaise)
4th layer: grated carrots (slightly to salt, pepper and grease with mayonnaise)
5th layer: grated yolks (slightly to salt and grease with mayonnaise)
6th layer: the remained grated proteins (slightly to salt and grease with mayonnaise)
From above to decorate salad with the postponed grated yolks and greens of fennel, imitating mimosa flower. To clean salad in the refrigerator and to allow to be drawn.

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