"Mimosa" is a simple layered salad that people like to serve not only on holidays, but also on ordinary days. It is based on canned fish, such as saury or tuna. But if you like to add new notes to familiar things, try to cook "Mimosa" with sprats - it will be budgetary and very tasty.
It is necessary
- - Sprats in oil - 1 jar;
- - Potatoes - 200 g;
- - Carrots - 200 g;
- - Chicken eggs - 4 pcs.;
- - Onions - 1 small head;
- - Hard cheese - 100 g;
- - Parsley greens - 1-2 branches;
- - Mayonnaise;
- - Ground black pepper;
- - Salt.
Instructions
Step 1
First, let's boil vegetables. Put the potatoes and carrots in their skins in a saucepan, cover with cold water, bring to a boil and cook until they become tender. Then drain the water and cool the vegetables. Once they have cooled, peel and grate.
Step 2
Now you need to hard-boil chicken eggs. To do this, put them in a saucepan or small saucepan, pour in water, add a few pinches of salt, boil and cook for about 15 minutes. After that, immediately cool the eggs in cold water, and after 5 minutes after cooling completely, peel them. Then separate the whites from the yolks. Chop the yolks with a knife or fork, and grate the whites.
Step 3
Peel the onions, chop into thin quarter-rings and rinse thoroughly under running water to remove excess bitterness. Open a jar of sprats and, together with the butter, transfer them to a separate bowl, crush with a fork to form a gruel. We also grate the cheese.
Step 4
Mimosa salad is formed in layers. Therefore, if you have a split ring, you can use it. If not, then all layers will be placed in a salad bowl in the following sequence; potatoes, slightly salted, sprinkled with black pepper and greased with mayonnaise, then sprats and onions, then carrots covered with mayonnaise, then proteins and mayonnaise, cheese with mayonnaise, and at the end the top is sprinkled with chopped yolks.
Step 5
When the salad is formed, cover it with cling film and refrigerate for at least 2 hours. Before serving, remove the split ring and garnish the Mimosa salad with a sprig of fresh parsley.
