Mimosa Salad with Mackerel

Mimosa salad with mackerel is a beloved layered fish salad made from canned mackerel, boiled vegetables, eggs, and processed cheese under mayonnaise. It's assembled in a 16 cm ring mold and chilled in the fridge. I recommend making this - bright, hearty, and delicious. Enjoy!

Mimosa Salad with Mackerel

A layered fish salad with canned mackerel, boiled vegetables, eggs, and processed cheese.

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Prep Time 30 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 2 boiled potatoes
• 1 boiled carrot
• 3 eggs boiled
• 1 onion
• 150 g canned mackerel
• 100 g processed cheese
• 150 g mayonnaise
• salt to taste

Method

 

1. Prepare a serving plate and a 16 cm ring mold. Boil the vegetables, let them cool, and peel.
2. Separate the egg whites from the yolks. Grate the potatoes, carrot, egg whites, and processed cheese separately.
3. Mash the mackerel with a fork, combine with the onion, and spread as the first layer. Salt lightly and spread with mayonnaise.
4. Add a layer of potato and mayonnaise, then a layer of carrot and mayonnaise again.
5. Next add a layer of egg white and processed cheese, and spread with mayonnaise.
6. Scatter the crumbled yolk on top and chill the salad in the fridge to let it soak.
   

Tips

• Assemble the salad in a ring mold - the layers will come out even and neat.
• Lightly salt each layer to taste if you like.
• Be sure to let the salad chill in the fridge before serving.