Salad appeared at the end of the last century and immediately became incredibly popular due to the availability of products. After all, every housewife wants to tasty and satisfying feed the family, or surprise the guests.
Classic Mimosa Salad (step by step recipe) - basic principles of preparation
The basis of the classic salad is canned fish. Mackerel is mainly used in oil. But the taste will not be worse at all if the salad is prepared from canned horse mackerel, saury or pink salmon. Buy canned food from trusted manufacturers. Be sure to pay attention to the expiration date and condition of the jar. It should not be dented or damaged.
In addition to fish, you will need boiled vegetables: potatoes and carrots, as well as boiled eggs and onions.
Carrots and potatoes are washed and boiled in a peel until cooked. Then cool and remove from them a thin peel. Hard boiled eggs and peeled. It is advisable to use homemade eggs. The yolk of such eggs has a pronounced yellow color, and the taste of such a product is more saturated. But you can use the store, the main thing is that they are fresh.
All products, except canned food and onions, are ground on a grater with small sections. Canned food is opened, spread on a plate and knead with a fork. The peeled onion is finely chopped.
Prepared ingredients are laid out in layers, each, except the top, smearing with mayonnaise. Use only fatty sauce, not less than 67%. Dietary mayonnaises are not suitable for salad, as they are quite liquid. Salad just starts to blur and lose its taste. When choosing mayonnaise, pay attention to the composition, it is desirable that it does not contain preservatives or colorings. Ideally, cook the sauce yourself. Its taste does not compare with the store, and cooking does not take much time. Homemade mayonnaise is made from natural and affordable products: refined vegetable oil, chicken eggs, lemon juice and spices. Mustard, garlic or other ingredients can be added to it. All products are placed in a blender container and interrupted all to a homogeneous, white, dense mass.
Alternating layers is one of the most important stages in preparing the Mimosa salad. Some housewives spread the first layer of fish. This is actually not correct. Fish can leak and ruin the shape of the salad. In addition, applying such a salad will be inconvenient.
The shape of the plate on which the salad will be formed does not matter, the main thing is that it is flat.
So, the first layer spread part of the grated boiled potatoes. However, it is not pressed. With a fork, evenly spread the layer of potatoes, making it as if airy. The potato layer and all subsequent ones are carefully smeared with mayonnaise, or they make a net from the sauce on the surface.
Potatoes are covered with a layer of fish, after draining the canned oil from the liquid, selecting the seeds and kneading with a fork.
Finely chopped onions are spread in the next layer. It is advisable to use red onions. Ordinary onions scalded with boiling water, or pickled to get rid of bitterness. This layer can be poured with liquid drained from canned food.
The onions are covered with the remaining grated potatoes. Then spread the grated boiled carrots.
Boiled eggs are divided into yolks and squirrels. The last finely three and evenly distributed over a layer of carrots. Top crumble the boiled yolk.
Each layer is slightly salted. The salad is decorated with greens, figuratively chopped carrots or eggs.
For an effective serving, the salad can be formed in transparent glass bowls, baskets or tartlets and served individually.
Recipe 1. Mimosa salad classic: step by step recipe
Ingredients
250 g canned saury in vegetable oil;
67% mayonnaise;
potatoes - 300 g;
chicken eggs - four pieces;
carrot - 200 g;
onions - 200 g.
Cooking method
Wash potatoes and carrots in a saucepan. Lay eggs on top. Fill everything with water and put on a small fire. Cook until soft vegetables. After about ten minutes, remove the eggs with a slotted spoon and place them in cold water. Change it a couple of times. Cook potatoes and carrots only in a peel, otherwise they will boil. Drain the broth from the prepared vegetables and cool. Shell eggs. Peel potatoes and carrots immediately before chopping.
Peel onions. Wash and chop small pieces with a sharp knife. Put the chopped onion in a small bowl and pour boiling water over it. Leave on for a few minutes. This will save onions from bitterness. You can use red onions. It is not necessary to scald him, as he is sweet enough in itself.
Open canned fish, remove saury from the liquid, transfer to a plate and gently mash with a fork until smooth. This recipe implies. That the fish will be the first layer. Spread saury evenly on a flat plate. Lubricate the fish layer with mayonnaise. For salad, take the sauce at least 67%. The fatter the product, the better. Ideally, use homemade mayonnaise.
Cut the boiled eggs and take out the yolks. Grind egg whites with large sections. Spread the grated squirrels across the fish layer and brush them with mayonnaise.
Remove the thin peel from the carrots. Grind the vegetable on a fine grater. Distribute the resulting chips evenly over a layer of egg whites. Cover the carrot layer with mayonnaise.
Drain the onion infusion, rinse it with cool water and squeeze it well. Spread onion slices over the carrot layer. Do not lubricate it with mayonnaise.
Remove the thin peel from boiled potatoes. Grate the vegetable in small sections. Spread the grated potatoes on a layer of onion. Lightly salt and generously spread mayonnaise over the entire surface of the salad.
Crush the egg yolks evenly on top. You can decorate the Mimosa salad classic (step by step recipe) with sprigs of greens, or figures of boiled carrots or fresh cucumber.
Recipe 2. Classic Mimosa Salad: a step by step recipe with rice
Ingredients
a can of any canned fish in oil;
150 g of fatty, thick mayonnaise;
a glass of round rice;
a bunch of greens of fresh dill;
chicken eggs - four pieces;
onion head;
two carrots.
Cooking method
Pour the rice into a bowl and rinse, constantly changing water, until a white coating leaves it. We shift it into a saucepan, fill it with filtered water so that its level is two fingers higher than the cereal. We put on a small fire and cook until the rice absorbs water. Then we throw it in a colander and rinse it under running water. Leave to glass all the liquid.
We lay eggs in a stewpan, fill with water and cook for ten minutes. Then pour the boiling water, and fill the eggs with cold water and leave to cool completely. Do not dip the eggs in hot water, otherwise they may burst, and the contents will leak out.
Wash carrots and boil right in the peel until soft. Drain the broth, and cool the vegetable. Remove thin peel from it.
We take a flat dish, put boiled loose rice on it and distribute it on the bottom with an even layer. Rinse dill, dry and finely chop. Sprinkle rice with chopped herbs. We cover everything with a thin layer of mayonnaise or make a thick mesh. Do not use low-calorie sauce. It has a fairly liquid consistency, which means lettuce, after a certain time, may lose its shape.
We open the canned food, remove the fish from the can, select the bones and slightly knead it with a fork until smooth. Put the fish on a layer of rice. Peel the onion from the husks, finely chopped. Sprinkle the fish layer with chopped onions. From above we cover everything with a thin mesh of mayonnaise.
Grind carrots with large holes. We shift the carrot chips over the onion layer, evenly distributing it over the entire surface.
Cut the boiled eggs in half and take out the yolks. We shift them into a separate plate. Grind egg whites into small chips. Sprinkle a layer of carrots with proteins. Carefully coat with mayonnaise.
Grind the egg yolks on the smallest grater and sprinkle them with plenty of salad. We decorate the salad with thin rings of green onions or fresh vegetables. Mimosa classic salad (step by step recipe) is left for a couple of hours in a cool place so that the layers are saturated.
Classic Mimosa Salad (step by step recipe) - tips and tricks
Finesse will add prunes to the salad. Cut it into slices and lay out the penultimate layer.
You can complement the classic Mimosa salad recipe with ingredients that will make the salad taste rich and tender: cheese, apples, etc.
Instead of canned fish, you can use slightly salted salmon or salmon.
Before adding canned fish to the salad, be sure to remove all the bones.
Do not use canned goods in tomato sauce.
