Mimosa salad - general principles and methods of preparation
Mimosa salad is a very beautiful dish. And since it is prepared quite simply, it can often be seen on the festive table. The name of the salad was, because it looks like spring flowers of mimosa. At the same time, many variations of the salad preparation appeared. And with any Mimosa ingredients it turns out delicious and satisfying.
Mimosa salad - product preparation
Products for Mimosa salad, as, however, for any other dish, should be fresh. If canned fish are used, then the oil from them must be drained.
It is important that by the time the layers are laid, the ingredients for the salad should have the same temperature. Therefore, they should be refrigerated for half an hour.
Mimosa Salad - the best recipes
Recipe 1: Classic Mimosa Salad
This is a classic Mimosa recipe. This salad always looks beautiful on any holiday table. It is also important that it is satisfying and tasty.
Ingredients:
6 pieces of fresh eggs (preferably with bright yolks),
a can of canned fish (in its own juice or in oil, tuna, saury or salmon),
150 grams of hard cheese (Russian, Gouda, Poshekhonsky or tilzitter),
200-250 grams of mayonnaise,
100 grams of butter,
3 onions,
4-5 branches of fresh dill or parsley,
slices of lemon, herbs, slices of yellow tomatoes - for decoration.
Cooking method:
1. Put butter in advance in the freezer.
2. Cook eggs for no longer than 10 minutes. Then peeled eggs are divided into yolks and proteins. Yolks need to be kneaded with a fork, and proteins - finely chopped with a knife.
3. The peeled onions should be coarsely grated or finely chopped with a knife. Very sharp onions must be sprinkled with 3-4 pinches of salt and, having mixed, pour hot water. After 15-20 minutes, you need to throw the onions in a colander and dry.
4. On a small or medium-sized grater you need to grate cheese.
5. Greens without coarse twigs must be chopped with a knife.
6. Open the canned food, fish without oil and without large bones, knead in a separate plate with a fork or pass through a blender.
7. Then you need to start laying the salad in layers. Moreover, it is desirable that the ingredients are at the same temperature, so if time permits, they can be refrigerated for half an hour.
8. Then, in a not very deep, but wide dish, put the chopped egg whites, the next layer - grated cheese, then - mashed fish and grease it all with mayonnaise.
9. On top of it you need to put a layer of chopped onions, and then half the mashed yolks. Grease this layer with mayonnaise and sprinkle with chopped herbs. Greens need to grate frozen butter (on a medium-sized grater).
10. The final layer may be the remaining yolks that need to be wiped through a sieve.
11. Mimosa salad before serving should be infused in the refrigerator - two hours or all night. Before serving, the salad should be decorated with greens, slices of yellow tomatoes or lemon.
Recipe 2: Mimosa Salad with Rice
This version of Mimosa salad is very satisfying. It is important to consider that it should be served to the table as soon as possible: if the salad is infused for a long time, it will become less airy.
Ingredients:
6 pieces of fresh eggs
100 grams of butter,
a can of canned fish (saury, tuna or salmon),
white onions,
150 grams of hard cheese (Poshekhonsky, Gouda, Russian or tilsitere),
a glass of rice (it is better to take a loose variety),
black pepper, salt,
150-200 grams of mayonnaise.
Cooking method:
1. Butter must be frozen in advance.
2. Hard boiled eggs should be divided into proteins, yolks. Proteins should be finely chopped with a knife, and the yolks can be mashed with a fork.
3. Boiled rice until cooked should be allowed to dry. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly.
4. Grate a white onion on a coarse grater. To leave bitterness from him, you can sprinkle it with salt for 15 minutes and pour hot water. Then dry.
5. Cheese must be grated on a medium sized grater.
6. Canned fish should be kneaded with a fork on a separate dish.
7. Then you need to lay the salad in layers. Put some fish in a wide dish. Then gently put rice on top of the fish, and then a layer of grated cheese. All this needs to be greased with mayonnaise. Then lay the crushed proteins and lay out the remaining fish. Chopped onions should be put on the fish, and then the remaining mayonnaise.
8. On the mayonnaise you need to put half the yolks, grate the remaining oil on them. And, in the end, wipe the yolks through a sieve.
Recipe 3: Mimosa Salad with Apple and Smoked Fish
The original version of the Mimosa salad, which, for sure, will appeal to guests and will become a worthy decoration of the festive table.
Ingredients:
300-350 grams of hot smoked fish (it is better to use pink salmon),
200-250 grams of mayonnaise,
white onions
2 large potatoes,
sweet and sour apple
6 fresh eggs.
Cooking method:
1. Potatoes need to be boiled in their uniforms, cooled and grated.
2. Boiled eggs divided: yolks and squirrels separately. Proteins need to be finely chopped, and the yolks can be mashed with a fork.
3. Cut the peeled onions. And pour 15 minutes with hot water and salt - this will remove the bitterness.
4. Smoked fish must be disassembled into pieces and carefully remove the bones from it. Mash fish in a separate plate with a fork.
5. Then you need to lay the salad in layers. At the bottom of the dish put half the grated potatoes. After - half chopped fish and finally chopped onion. Then you need to grease everything with mayonnaise.
6. Put half the crushed proteins and the remaining potatoes on the mayonnaise. Then - the remaining fish.
7. The peeled apple should be grated directly on the fish. Next - grease it with mayonnaise.
8. Then you need to put the remaining proteins, smeared with mayonnaise. And wipe the yolks through a sieve from above.
9. Serve cold to the table.
Recipe 4: Mimosa Salad with Hard and Cream Cheese
This Mimosa salad is prepared without eggs, but two types of cheese are used - the dish turns out to be tasty and unusual.
Ingredients:
100 grams of hard cheese (e.g. cheddar)
a can of canned fish (in its own juice or in oil),
2 large potatoes,
2 white onions,
200-250 grams of mayonnaise
100 grams of cream cheese in one piece.
Cooking method:
1. Put cream cheese in advance in the freezer. Jacketed potatoes need to be cooled and grated.
2. Cut the onion, cover it with 3 pinches of salt, add hot water and leave for 15 minutes. After that - dry.
3. Mash canned fish with a fork on a separate plate.
4. Frozen cheese should be grated. Then put it evenly in the dish. Grease with mayonnaise on top.
5. After that put a layer of fish, then onion. And grease with mayonnaise again. Then put a layer of potatoes and grease it with mayonnaise. At the end, grate a bright yellow cheese.
6. Garnish the salad with herbs and send for a couple of hours in the refrigerator.
Mimosa salad - useful tips from experienced chefs
Eggs for Mimosa salad should be with bright yellow yolks. Therefore, they should not be digested, otherwise a lead-colored coating will appear on the yolks. Eggs must be lowered into the pan. Bring to a boil over medium heat, and then cook for no longer than 10 minutes - this is quite enough. Boiled eggs need to be put with cold water and prick the rack from the blunt end - so they will be easier to clean.
Lay the salad in layers. And it is better to take glass (transparent) dishes - in such layers will be beautifully visible.
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