Mimosa salad became very popular in the 70s of the last century and is still considered one of the most famous. The dish got its name due to its spectacular appearance.
"Mimosa" salad and features of its preparation
Mimosa salad is a popular dish of the Soviet period. It is still being cooked with pleasure. "Mimosa" can become a decoration of any festive table or dinner party. Its calorie content is high, but the taste is very bright and rich, and the products necessary for cooking are always available.
The dish gained popularity in the 70s of the last century. Initially, the salad was called "Spring". Later it began to be called "Mimosa" for its resemblance to the flower of the same name. If you look at the dish from above, there is an association with mimosa spread out in the snow.
Today, there are many options for preparing salad. Some housewives have their own tricks. But the composition of "Mimosa" must include canned fish, eggs, mayonnaise. As additional ingredients, you can choose cheese, onions, boiled potatoes and carrots, rice. Original recipes allow replacing canned fish with smoked fish.
The popular salad is flaky. If all the proposed ingredients are mixed, it will no longer be able to be called "Mimosa". To make the dish look spectacular, the layers are laid out on a round flat plate or in a transparent deep salad bowl. The use of special culinary rings allows you to lay out the salad in layers in portions on the plates.
Classic Mimosa salad
To prepare a salad with a very familiar and unusually delicate taste, you will need:
- a jar of sardines in oil;
- 150 g of cheese;
- 6 eggs;
- a little mayonnaise;
- small onion;
- greenery bunch.
Cooking steps:
- Remove the sardines from the jar, put on a plate and mash well with a fork. To prevent the fish from getting dry, it is recommended to pour it with oil from a jar before chopping.
- Boil the eggs, cool slightly and separate the whites from the yolks. Grate the proteins with a medium mesh size. Gently knead the yolks with a fork. The cheese must be grated. In such a simple recipe, hard cream cheese can be easily replaced with processed cheese.
- Peel the onion and chop finely enough. To prevent the onion from becoming bitter, you can pour boiling water over it, and then drain the liquid. Rinse greens and chop finely with a knife.
- Layer all prepared ingredients on a large round plate. The first layer is half of the grated proteins. They need to be leveled thoroughly and the grated cheese should be laid out in a second layer. You can add salt to the layers, but be careful not to oversalt the dish. Tinned fish already contains salt, so there is no need to add salt to it.
- Put chopped canned sardines on the cheese in a third layer and coat with mayonnaise. Put the onion in a fourth layer, and then half the chopped yolks. Spread mayonnaise over the entire surface of the salad, including the sides. Arrange the herbs on top and sides.
- Put half of the grated proteins in the penultimate layer, coat with mayonnaise, and the final step should be to decorate the surface of the salad with grated egg whites.
Serve the finished dish to the table on a beautiful round plate, decorate with sprigs of greenery on top.
Mimosa salad with potatoes and smoked salmon
Many housewives prepare "Mimosa" a little differently, adding potatoes and carrots to the salad. In this case, the dish turns out to be no less tasty. Instead of canned fish, you can take smoked salmon or any other red fish. To prepare the salad you will need:
- 300 g smoked salmon;
- 4 potato tubers;
- 2 carrots;
- 4 eggs;
- a little salt;
- mayonnaise;
- onion (preferably onion);
- dill sprigs.
Cooking steps:
- Remove bones from smoked salmon, cut it into very small cubes.
- Boil potatoes and carrots in a peel, and then peel and grate on a coarse grater. Boil the eggs, cool, peel, and also grate the white and yolk separately.
- Peel the onion, chop finely. To eliminate bitterness, pour boiling water over it and then drain the liquid.
- On the dish very carefully, spread out with a spoon in layers of salmon, potatoes, onions. Coat a layer of onion with mayonnaise and salt a little. Next, lay out the carrots and grated egg white, salt and grease well with mayonnaise.
- Put a sprig of dill on the surface of the puff salad and put the grated egg yolk in the form of flowers. It is better to serve the dish to the table not immediately after cooking, but after a few hours. During this time, it should be well saturated with mayonnaise, acquire a brighter taste. You need to store it in the refrigerator. To prevent the yolk from drying out, cover the salad with cling film.
Mimosa salad with apple
A very successful and interesting salad recipe involves adding a fresh apple. This "Mimosa" will surprise guests and delight those closest to you. To prepare it you need:
- a jar of canned fish (saury, pink salmon, tuna in oil);
- large sweet and sour apple;
- 3 potato tubers;
- 2 carrots;
- mayonnaise;
- a little salt;
- 5 eggs (medium size);
- bulb;
- vinegar 9%;
- 100 g of hard cheese (smoked is not suitable);
- 50-60 g of butter;
- sprigs of parsley.
Cooking steps:
- Remove the fish from the jar and mash with a fork. There should be no hard bones left in canned fish. The bones soften during the cooking process. If they do come across, they need to be removed.
- Peel the onion and chop finely. Dilute table vinegar with water in a 1: 1 ratio and marinate onions in the solution for 15 minutes.
- Boil potatoes and carrots in a peel. Boil eggs in salted water, cool, carefully separate the whites from the yolks. Mash the yolks with a fork, and the whites can be grated on a coarse grater. After cooling, grate potatoes and carrots with a medium mesh size.
- Peel the apple and grate. Grate hard cheese.
- Lay out all prepared ingredients in layers on a plate. The first layer should be fish mashed with a fork. Put the grated apple on it and smear quite a bit with mayonnaise. Pre-hold the butter in the freezer and grate it directly on the layer of apples. Put grated cheese on top of the butter and coat with mayonnaise. You can skip the addition of butter in this recipe if you want to make the salad less high in calories.
- The next layer is boiled potatoes. Put the pickled onions on the potatoes and grease the surface with mayonnaise, lightly salt. Put the carrots on the surface of the salad.
- Place eggs last. First, spread the grated protein over the surface of the salad, grease it with mayonnaise. Sprinkle the surface with boiled grated yolks. Decorate the salad with a sprig of dill or parsley. To make the salad look even more impressive, you can decorate its surface in an original way. To do this, put the yolk only along the edges of the dish, put a large sprig of dill in the center and sprinkle the sprigs with grated egg in several places to depict a sprig of mimosa.
Mimosa salad with rice
The original "Mimosa" salad can be prepared with the addition of rice. This will require the following ingredients:
- a jar of sardines in oil;
- 100 g of hard cheese;
- 1 small onion;
- large carrot;
- 100 g of rice;
- a little salt;
- mayonnaise;
- 4 eggs.
Cooking steps:
- Remove the fish from the jar, pour over with oil and mash with a fork.
- Peel the onion from the husk and chop very finely. You can pour boiling water over chopped onions to eliminate bitterness.
- Boil the eggs, separate the whites from the yolks. Grate them separately. Boil the carrots, then peel them and also grate them on a coarse grater. Boil rice in salted water. To make it crumbly, you need to choose long-grain or steamed cereals, and rinse it several times before cooking.
- Put the fish on a dish, then the egg white, coat with mayonnaise on top. Put the carrots in the next layer, then rice and cheese. Coat the cheese layer with mayonnaise and sprinkle with boiled egg yolks on top.
