Mimosa salad is one of the most beloved and traditional salads in our country. For its preparation, some exotic products or sophisticated dressings are not required, but a properly prepared and originally designed “mimosa” will become an adornment of any festive table.
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The classic recipe for making salad "mimosa"
To properly prepare mimosa according to the classic recipe, you will need 6 chicken eggs, 1 can of canned fish (best of all salmon or tuna, but you can also take saury), 2 medium potatoes, 1 medium carrot, 2 small onions (red can be used), as well as salt and mayonnaise.
Potatoes, eggs and carrots must first be boiled, cooled and peeled. Vegetables are cut into small cubes or rubbed on a grater. Egg yolks and whites are individually chopped with a knife or grater. The peeled onions are finely chopped and poured with boiling water for 10 minutes to remove the bitterness. Canned fish should be put in a separate plate (without oil or juice), free from bones, if necessary, and knead with a fork.
All salad ingredients are laid out on a large dish or in a transparent salad bowl in layers. The first layer is best made from potatoes, salt it and grease with mayonnaise. A layer of canned fish is laid out on the potatoes, then onions, which can be poured with a small amount of canned oil. The next layer is again potatoes, slightly salted on top, and mayonnaise. Carrots are laid on the potato layer, then egg whites and, at the very top, chopped yolks. The salad will be more like a real mimosa if the yolks of the eggs are bright yellow. The last layer of salad is not covered with mayonnaise.
Ready salad should be put in the refrigerator for a couple of hours, then garnished with finely chopped dill or green onions and serve.