Recently, a huge number of new recipes for exotic and not quite salads have appeared, with a varied list of ingredients. But sometimes you really want to remember the good old recipe for unfading Mimosa. Salad from the times of scarcity, smart and festive, still whet the appetite and fond memories. Mimosa salad is made from canned fish; almost any kind of fish in its own juice is suitable for these purposes, but mimosa with salmon and saury is considered a classic. Newfangled tuna will fit perfectly into the recipe, only you can slightly increase the amount of mayonnaise to remove the dryness of the fish.
Ideally, the eggs for the Mimosa salad are rustic, with bright yolks, but the main rule is not to overcook them so that the yolks remain rich in color without a dark shell. Mayonnaise is best prepared at home, thick and elastic, but from the purchased mayonnaise you will need fatty, all light varieties are too liquid. Finely chop the onion in any of the recipes, pour boiling water over it, then put it on a sieve and rinse with cold water, let it drain and put into a salad.
Before preparing the salad, all ingredients should be at the same temperature, except for butter. For a beautiful presentation of mimosa salad, a flat dish or a transparent salad bowl is traditionally chosen so that all layers of the salad are clearly visible. The dish is decorated as desired – with herbs, lettuce, green onions or yellow tomatoes.
Mimosa salad – basic recipe
Ingredients:
- Canned fish – 1 can
- Eggs – 5 pieces.
- Onions – 1 pc.
- Mayonnaise – 200 gr.
- Hard cheese – 150 gr.
- Butter – 100 gr.
Boil the eggs, mash the fish with a fork, remove the seeds, prepare the onion, grate the cheese on a medium grater, put the oil in the freezer for 20 minutes. Put proteins grated on a coarse grater into a dish, smooth out the layer, then cheese and fish, coat with mayonnaise. The next layers are onions and half of the chopped yolks, mayonnaise. Then grate butter and the remaining yolks on a fine grater directly on the salad (or rub them through a sieve, as it is more convenient for you). Send the finished salad to the refrigerator to infuse for several hours, decorate before serving.
Mimosa salad with potatoes and carrots
Ingredients:
- Canned fish – 1 can
- Eggs – 5-6 pcs.
- Potatoes – 3 pcs.
- Carrots – 2 pieces.
- Onions – 1 pc.
- Mayonnaise – 250 gr.
- Hard cheese – 75 gr.
Boil vegetables and eggs, cool. Prepare the onion. Grate cheese, potatoes, carrots and proteins separately. Remove the bones from the fish and knead it with a fork along with the juice. As the salad is laid out, grease each layer with mayonnaise, except for the last. The order of the layers looks like this:
- Potatoes;
- Bow;
- Cheese;
- A fish;
- Proteins;
- Carrot;
- Yolks, finely grated or passed through a sieve.
Mimosa salad with rice
Ingredients:
- Canned fish – 1 can
- Eggs – 5 pieces.
- Quail eggs (for decoration) – 3 pcs.
- Boiled rice – 250 gr.
- Onions – 1 pc.
- Mayonnaise – 250 gr.
- Butter – 100 gr.
- Hard cheese – 150 gr.
- Ground black pepper – to taste
Leave one egg for decoration. Prepare the onion, boil and cool the eggs, put the oil in the freezer. Put half the fish in the first layer in the dish, then rice and grated cheese, coat with mayonnaise. Next – grated proteins and fish, onion and mayonnaise on top. Chop half of the yolks and put on mayonnaise, grate butter on a fine grater and finish the salad with yolks grated on a fine grater. Make 3 mice out of the eggs. It is imperative to let the salad soak in the refrigerator.
Mimosa salad with smoked fish
Ingredients:
- Hot smoked fish (pink salmon, salmon) – 300-400 gr.
- Eggs – 5 pieces.
- Onions – 1 pc.
- Potatoes – 2 pcs.
- Apple – 1 pcs.
- Mayonnaise – 250 gr.
- Parsley (for decoration) – 5 gr.
Boil eggs and potatoes in their skins, cool and peel. Grate proteins and potatoes on a coarse grater. Free the fish from skin and bones, disassemble into small pieces, prepare the onion. At the bottom of the salad bowl, lay half the potatoes, half the fish, onions, coat with mayonnaise. Next – half of the proteins, potatoes and fish. Grate a peeled apple, preferably sweet and sour varieties, juicy and tough, distribute on the fish and coat with mayonnaise. Above – whites and yolks, grated on a fine grater. Chill for a couple of hours in the refrigerator and serve.
Many housewives experiment with the composition of products to their liking – they replace butter with melted cheese, remove potatoes or carrots, add a layer of greens, use white salad or purple sweet onions. In all cases, the Mimosa salad will turn out to be juicy and very tasty. Another tip is to rub the food directly into the dish, so it will be easier to distribute them over the surface.