Mimosa salad: recipe with canned fish. Video

Today, mimosa fish salad is made with various ingredients that each chef chooses to his taste. But the classic recipe necessarily includes fish canned in oil or its own juice, boiled eggs, onions, cheese and mayonnaise. Saury or pink salmon are usually used as fish, but sometimes the Mimosa salad is made with sprats. Its calorie content is quite high, so it is not suitable for those who want to lose weight.

To prepare a salad according to this recipe, you will need: – saury or pink salmon canned in oil – 1 can; – hard cheese – 150 g; – eggs – 6 pcs; – onions – 1 pc; – butter – 100 g; – mayonnaise – 250 g.

The secret of the beautiful appearance and delicate consistency of this salad is to cook it by weight. All ingredients must be rubbed over a salad bowl and at the same time spread in an even layer. You cannot accept it with a spoon or hand.

Prepare your ingredients. Boil the eggs for 10 minutes. Cool, peel and separate the whites from the yolks. Peel the onion, cut as little as possible and pour boiling water for a couple of minutes so that it loses its bitterness. Pre-freeze the butter to make it easier to rub. Remove large bones from canned fish and soften with a fork.

Rub the squirrels into a bowl and gently brush them with mayonnaise. Place half of the canned fish on them and brush the layer with mayonnaise again. Spread the onion over the fish, then grate the butter. Add another layer of fish and brush it with mayonnaise. Grate cheese on top on a fine grater. The final layer is the yolks, also grated on a fine grater.

Put the prepared salad in the refrigerator for at least an hour. Better yet, let it brew overnight. You can decorate the Mimosa salad, for example, with finely chopped green onions, distributed over a plate of salad.