Salad: Mimosa Salad, a layered salad topped with crumbled egg yolks the colour of sunny yellow mimosa flowers.
1 tin (175g/6 oz) tuna or salmon in oil, drained and shredded
2 spring onions, finely chopped
4 hard-boiled eggs
2-3 carrots, boiled and grated
3 boiled potatoes, grated
About 1 cup mayonnaise
Sprigs of fresh parsley or dill
Cover the bottom of a glass bowl with the shredded tuna or salmon. Spread a little mayonnaise over the top.
Spread the spring onion on top and lightly cover with mayonnaise.
Separate the yolks from the whites of the eggs and grate or finely chop the whites. Mix a little mayonnaise into the whites and spread on top of the onion.
Top with the grated boiled carrot and a film of mayonnaise, followed by the grated potato and more mayonnaise.
Finally, grate the egg yolk thickly over the top to cover the salad. Chill in a refrigerator.
Garnish with fresh parsley or dill and serve chilled
Category : Salad
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Spice Index : 2 (On a scale of 1 to 5)
Labour Index : 0 (On a scale of 1 to 5)
Recipe Provider: Rita D’souza