Despite the fact that the ingredients for the preparation of the Mimosa salad are the simplest ones, the finished dish turns out to be very refined and tender. Therefore, for several decades now, this salad has remained one of the most popular dishes of the festive table. It is noteworthy that during this time no less interesting variations were created on the basis of the classic Mimosa recipe.
It is necessary
-
- can of canned fish (pink salmon
- tuna
- sardines
- saury)
- 3 medium boiled potatoes
- 2 medium boiled carrots
- 3 hard-boiled eggs
- 1 onion
- half a cup of rice
- 100 grams of cheese
- 75 grams of butter
- 250 ml mayonnaise
- salt
- greens
Instructions
Step 1
Classic salad "Mimosa"
but. Boil potatoes, carrots and eggs. Grate the potatoes and carrots on a fine grater. Separate the whites from the yolks, rub the whites on a fine grater, and crush the yolks into small pieces with your fingers. Mash canned fish with a fork. Chop the onion into small cubes, pour boiling water over, let stand for 7-10 minutes, then drain. This will prevent the delicate taste of the salad from being disturbed by the sharp taste of raw onions.
b. The most beautiful salad "Mimosa" looks in a transparent crystal or glass salad bowl, but, of course, you can use any salad bowl that you have.
Lay the layers in the following order:
- canned fish;
- onion, - boiled potatoes;
- boiled carrots;
- egg whites;
- egg yolks.
Each layer, except for the very last (from egg yolks), coat with a thin layer of mayonnaise. Salt the potato layer. You can decorate the top layer with finely chopped herbs or green onions.
Step 2
Mimosa salad with rice
The composition of the "Mimosa" salad with rice is almost similar to the previous recipe, only boiled rice is used instead of boiled potatoes. It is advisable to use round-grain rice, not long-grain rice.
Step 3
Mimosa salad with cheese and butter
For a particularly mild and delicate dish, try cheese and butter. You can take both the most common Russian cheese and processed cheese.
but. Grate the cheese on a fine grater. If you are using processed cheese, freeze it before grating. This will prevent clumping. Rub the pre-frozen butter in the same way.
b. Cooking Mimosa salad with cheese and butter differs from preparing salad according to the classic recipe in the sequence of layers. First place the egg whites in a salad bowl, then the cheese and half of the canned fish. Brush the fish with mayonnaise, then add a layer of onions, butter and the remaining half of the canned food. Brush with mayonnaise and add egg yolks.
