The "Mimosa" salad is one of the most popular appetizers present on almost every festive table. At first glance, preparing it is quite simple, but it is not enough to just mix the necessary ingredients to obtain a great taste. Like every dish, this salad has its own secrets.
Rule one - choose mayonnaise
The taste and consistency of a dressing directly affects what you end up with. Mayonnaise is applied to all layers of the salad, except for the top one. Choose a product that is high in fat and thick enough. Even if you are on a diet, do not spoil the dish with low-calorie counterparts of real sauce! It will turn out very tasty and unusual if there is lemon juice in the mayonnaise.
Rule two - a set of ingredients
Each housewife has her own recipe for making this salad, so everything is individual here. The standard set of products is as follows:
- mackerel (canned food);
- mayonnaise;
- boiled potatoes and carrots;
- hard boiled eggs;
- onions, preferably red;
- greens.
For your salad to become a source of pride and admiration, remember - all ingredients, except fish and onions, must be grated on a fine grater. "Mimosa" is a "noble" salad, in which the presence of large pieces is simply unacceptable.
Rule three - alternate layers
Some housewives begin to alternate layers with fish. This is the easiest option, but if your goal is to make delicious, follow this plan:
1. The bottom layer is made from finely chopped potatoes. Take half of the amount cooked and spread it out so that it completely covers the bottom of the salad bowl. It is not necessary to strenuously crush it, the zest of the salad is precisely in the airiness.
2. The next stage is fish. Pay attention to the complete absence of bones! Take a plate, lay out the fish, sort it out, and then mash it with a fork, getting a single and soft mixture. And only then lay out in an even layer on the potatoes.
3. Next comes the bow. The whole taste of the salad will depend on how finely you cut it, so try. If instead of red onion, you put a regular onion, here's a tip: after slicing, fill it with hot water for 10 minutes, then squeeze it and only then put it on the fish. You can pour a little oil from a tin can on top. This will remove the unpleasant bitterness of the onion.
4. The next layer is the remaining potatoes, they should be carefully distributed over the dish again;
5. Then the next step is carrots, chopped on a fine grater. For lovers of sourness, you can add an apple to carrots.
6. The final stage - eggs, and more specifically - proteins, again, chopped on a grater. Since this is the last "floor", then it is necessary to thoroughly coat everything with mayonnaise, thus "sealing" the "Mimosa".
In order for the salad to become a real masterpiece, remember - each layer is thoroughly coated with mayonnaise and salted. Here it is important not to overdo it with the dressing, but also not to let the salad turn out to be dry.
Rule four - decorate beautifully
The appearance of "Mimosa" is the second part of the hostess's labor. This salad got its name from the fact that its upper part is decorated with a sprig of greens and grated yolks, which imitate a delicate sprig of a mimosa plant. These yellow flower balls are reminiscent of the spring sun and warmth. Therefore, we must try to create the feeling of a spring salad. To do this, grind the yolks on a fine grater and simply distribute them evenly over the surface of the salad and decorate the edges with herbs. You do not need to grease the top layer of the salad with mayonnaise.
