Mimosa salad is one of the most popular appetizers present on almost every festive table. At first glance, preparing it is quite simple, but to get a great taste, it is not enough just to mix the necessary ingredients. Like every dish, this salad has its secrets.
Pick your recipe
Rule one - choose mayonnaise
The taste and consistency of dressing directly affects what you end up with. Mayonnaise is coated with all layers of the salad, except the top. 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 analogues of this sauce! It will turn out very tasty and unusual if the mayonnaise contains lemon juice.
Rule Two - A Set of Ingredients
Each hostess has her own recipe for preparing this salad, so everything is individual here. A standard set of products is as follows:
- mackerel (canned food);
- mayonnaise;
- boiled potatoes and carrots;
- hard-boiled eggs;
- onions, preferably red;
- greens.
To make your salad a subject of pride and admiration, remember that all components, 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 - Alternating Layers
Some housewives begin to alternate layers of fish. This is the easiest option, but if your goal is to make it delicious, follow this plan:
1. The bottom layer is made from chopped potatoes on a fine grater. Take half of the amount cooked and spread it so that it completely covers the bottom of the salad bowl. Do not vigorously crush it, the highlight of the salad is precisely in the airiness.
2. The next stage is the fish one. Pay attention to the complete lack of seeds! Take a plate, lay out the fish, sort it out, and then mash it with a fork, getting a single and soft mixture. And then lay out evenly on the potatoes.
3. Next comes the onion. The whole taste of the salad will depend on how finely you cut it, so try. If instead of red onion, you put the usual one, here's the advice: after cutting, pour it with hot water for 10 minutes, then wring it out and only after that put it on the fish. You can pour a little oil from a tin can on top. So you remove the unpleasant bitterness of the onion.
4. The next layer is the remaining potato, again it should be carefully distributed over the dish;
5. Then, in turn, carrots chopped on a fine grater. For lovers of acidity, you can add an apple to carrots.
6. The final stage - the eggs, and more specifically - the proteins, again, crushed on a grater. Since this is the last "floor", then you need to thoroughly grease everything with mayonnaise, "sealing" thereby "Mimosa".
In order for the salad to become a real masterpiece, remember - each layer is carefully smeared with mayonnaise and salted. It is important not to overdo it with dressing, but also to prevent the salad from getting dry.