Despite the fact that the ingredients for the preparation of Mimosa salad are the simplest, the finished dish is very elegant and delicate. Therefore, for several decades, this salad has remained one of the most popular dishes of the festive table. It is noteworthy that during this time no less interesting variations were created on the basis of the classic Mimosa recipe.
Pick your recipe
You will need
-
- a can of canned fish (pink salmon
- tuna
- sardines
- saury)
- 3 medium boiled potatoes
- 2 medium boiled carrots
- 3 hard boiled eggs
- 1 onion
- half a glass of rice
- 100 grams of cheese
- 75 grams of butter
- 250 ml mayonnaise
- salt
- greens
Instruction manual
1
Classic salad "Mimosa"
a. Boil potatoes, carrots and eggs. Rub potatoes and carrots on a fine grater. Separate the squirrels from the yolks, rub the squirrels on a fine grater, and crush the yolks with your fingers into small pieces. Mash canned fish with a fork. Chop the onion into small cubes, pour boiling water, let stand for 7-10 minutes, then drain the water. This will not disturb the delicate taste of the salad with the sharp taste of raw onions.
b. Mimosa salad looks most beautiful in a transparent crystal or glass salad bowl, but, of course, you can use any salad bowl that you have.
Layers in the following order:
- canned fish;
- onion, - boiled potatoes;
- boiled carrots;
- egg whites;
- egg yolks.
Each layer, except the very last (from egg yolks), is coated with a thin layer of mayonnaise. Salt the potato layer. You can decorate the top layer with finely chopped greens or green onions.
2
Mimosa salad with rice
The composition of Mimosa salad with rice is almost the same as the previous recipe, only boiled rice is used instead of boiled potatoes. Rice is preferably used round grain rather than long grain.
3
Mimosa salad with cheese and butter
If you want the dish to have a particularly mild and delicate taste, try cheese and butter. Cheese can be taken as the most common Russian, and processed.
a. Grate the cheese on a fine grater. If you use processed cheese, freeze it first, and then grate. This will prevent sticking. Likewise, grate pre-frozen butter.
b. The preparation of Mimosa salad with cheese and butter differs from the preparation of salad according to the classic recipe in the sequence of layers. First put the egg whites in the salad bowl, then the cheese and half of the canned fish. Lubricate the fish with mayonnaise, then lay a layer of onions, butter and the remaining half of the canned food. Lubricate with mayonnaise and lay the egg yolks.
Useful advice
Before serving, it is advisable to keep the Mimosa salad at least 2 hours in the refrigerator. This is necessary so that the mayonnaise well permeates all layers.
Serving portioned salad is better with a wooden spatula - it will not break the layers.
The sequence of laying the ingredients in the Mimosa salad is not a strict rule; you can experiment and lay the layers in a different order.