Mimosa puff salad is an excellent option for a festive table. This dish has several interpretations, however, the salad recipe with canned fish, butter and cheese is considered a classic option.
Pick your recipe
You will need
- - 250 g of sardines in oil;
- - 2 large potatoes;
- - 1 head of onion;
- - 20 g of butter;
- - 2 chicken eggs;
- - 150 g of cheese;
- - light mayonnaise;
- - salt, black pepper to taste.
Instruction manual
1
First, peel the potatoes and boil them whole. Hard boiled eggs (for 15 minutes in boiling water).
2
While the potatoes and eggs are boiling, pickle the onions. To do this, peel the onion head from the husk, finely chop, transfer to a sieve and scald with boiling water. Pour water and vinegar in a 1: 1 ratio into a separate small bowl. Put the chopped onion in the marinade and leave to marinate for 1 hour.
3
Cool boiled potatoes and eggs in cold water, then rub them on a coarse grater. Filter the pickled onions through a sieve.
4
Grate any kind of cheese with a medium-sized nozzle.
5
Next, we proceed to the formation of layers. On a dish with a flat surface, first spread the pieces of fish (oil must be drained), then a layer of potatoes, cheese, pickled onions and eggs. Season each layer with a small amount of salt and grease with mayonnaise. If desired, a layer of eggs can be seasoned with black ground pepper - this will give the salad a more piquant taste.
6
We rub the frozen butter on a fine grater and use it as the last layer of the holiday salad. Decorate the finished salad with fresh herbs and put it in the refrigerator so that the oil does not melt.