It is impossible to imagine a New Year's table without the presence of mimosa salad on it. This dish is not only beautiful and elegant, but also very tasty. In addition, this salad does not belong to the category of expensive dishes.
Recipe for making mimosa salad with rice
Usually mimosa salad is made with potatoes. However, this ingredient can be replaced with rice, which makes the dish even more spicy and interesting in taste.
For eight servings of salad, you will need:
- canned fish - 1 can;
- rice - 100-150 grams;
- carrots - 2-3 pcs.;
- medium-sized onions - 1 pc.;
- eggs - 4-6 pcs.;
- greens - to decorate the salad;
- mayonnaise - 250-300 grams;
For the preparation of the salad, you can choose at your discretion such canned fish as tuna, sardines or pink salmon. The main thing is to choose fish in its own juice or in oil. Fish canned in tomato juice will not work for this salad.
Drain the juice from the canned fish. Bones can be removed from the fish as desired or left if they are soft. Prepare the rest of the food. Boil rice. Put the carrots to cook. Cook the eggs for about ten minutes. Chop finely onions.
Prepare the dish. For laying the salad, a transparent tall dish is more suitable so that all layers are visible. Place the rice on the bottom of the salad bowl. Next, lay out the fish crushed with a fork. The next layer should be onions. Brush with a layer of mayonnaise.
Next, separate the boiled yolks from the whites. Chop the proteins through a fine grater in the next layer into the salad. Drizzle a thin layer of mayonnaise and smooth with a spatula. Lay the carrots grated with a grater on top of the proteins. Next is another layer of mayonnaise. The final stage in the creation of this salad is the distribution of grated yolks on the surface of the salad.
You can decorate the salad with figurines of yolks and whites, as well as with herbs and thin lines of mayonnaise.
Features of cooking mimosa salad
When preparing this salad, it is important not to stir the layers. It is not difficult to achieve an even surface of each layer, the main thing is to coat each layer with mayonnaise.
It is better to cook boiled vegetables and eggs in advance so that they have time to cool down. The finished salad must be wrapped with cling film and briefly put in the refrigerator. It is important that the salad is not infused for too long, otherwise it will become less fluffy.
To make the mimosa salad light and pleasant to the taste, carefully choose mayonnaise for it. This ingredient must be of good quality, fresh and non-greasy. It takes no more than thirty minutes to prepare a dish. Mimosa salad will be a great addition to lunch or gala dinner.
