Due to the beautiful appearance, accessibility of the ingredients and ease of preparation, the Mimosa salad is a frequent guest not only at the festive table, but also at the everyday table.
Mimosa salad step by step recipes - general principles
An appetizer is prepared on the basis of any canned fish: pink salmon, saury, sardine, sardinella and another. Fish can be either in oil, or in brine or in its own juice, most importantly, do not use the product in tomato or vegetables.
The main ingredient is laid out from a can and knead with a fork, removing falling bones and scales.
Additional components of the salad are boiled carrots, fresh onions or green onions, boiled potatoes and, of course, eggs, the yolks of which just remind us of delicate mimosa flowers.
To make the salad delicious, all prepared ingredients are cooled to a uniform temperature, then they are crushed: usually onions are cut into thin half rings or a small cube, carrots, potatoes and proteins are rubbed on a coarse grater, the yolks are crushed on a grater with small teeth.
Laying out the salad in the dishes, the layers are not compacted, then the snack will not be dense, airy.
Additionally, grated cheese, chopped apples can be put in the salad.
Mimosa salad with canned mayonnaise is seasoned, only salt and ground black pepper are used from spices.
1. Mimosa salad with canned goods: a step by step recipe
Ingredients:
• potato - two medium tubers;
• two small carrots;
• onion head;
• one jar of any canned fish (pink salmon, saury, sardine or another);
• three eggs;
• any mayonnaise - 1.5 cups;
• ten grams of allspice and salt.
To give the salad the juiciness and brightness, add another half a bunch of chopped green onions to it, after mixing the component with chopped onions. And to give it an attractive appearance, beautifully lay on top of the finished snack three branches of green parsley.
Cooking method:
1. Prepare all the necessary vegetables: rinse the potatoes and carrots well, put them in a metal container with water, cook over moderate heat until softened or, wrapping in foil, bake in the oven. Remove cooked vegetables from hot water or foil, cool, clean.
2. Put chicken eggs in a small container with water and cook after boiling water for five minutes. Be sure to put the boiled eggs in cold water so that they cool and then easier to clean.
3. Peel the onion head, chop finely with a knife, mix it with chopped green onions. If you have an old onion, then pour it with boiling water for a few minutes before adding it to the salad so that it does not get bitter.
4. Clean the boiled eggs, take out the yolk and set it aside, you will need it at the very end to decorate the salad, and grind the protein on a grater with small teeth.
5. Open any canned fish, drain the liquid into a separate bowl, it will still come in handy, put the fish on a plate, mash with a fork. If there are rough bones, then remove.
6. Take a transparent salad bowl, put mashed tinned fish on the bottom, chopped onion and green onion on top, grease with mayonnaise, smooth well.
7. Next put the crushed egg white, grease with mayonnaise. Grind all the ingredients on a grater immediately in a salad bowl, so it will turn out more airy.
8. Put the carrots chopped on a grater onto the squirrels, and coat well with mayonnaise. When you grease the layers with mayonnaise, do not press the salad down strongly with a spoon, so it will turn out tastier. Put about two large spoons of mayonnaise on each layer.
9. On a carrot, put potatoes grated on a coarse grater. Salt a little, sprinkle with black pepper and pour liquid from canned fish, so the salad will turn out even more juicy and tasty. Grease potatoes with mayonnaise.
10. At the end, sprinkle the salad with egg yolks chopped on a fine grater, and also beautifully lay the parsley branches.
11. Put the finished salad in the refrigerator for two hours to soak.
2. Portion salad "Mimosa" with canned goods: a step by step recipe
Ingredients:
• canned saury - one jar;
• two small potatoes;
• one onion;
• two medium carrots;
• three eggs;
• Dutch cheese - 150 grams;
• parsley - three branches;
• mayonnaise - 400 grams;
• salt, black pepper powder - to taste.
And for a beautiful portioned serving of lettuce, take tall wide glasses or glass bowls.
Cooking method:
1. As in the previous recipe, prepare the vegetables: wash the potatoes with carrots, put in a pan with salted water and cook until cooked for about half an hour. Cool vegetables, peel and grate the carrots on a fine grater, and potatoes on a large, put in separate plates.
2. Put the eggs in a metal container, fill with water, put on moderate heat and cook for about ten minutes after boiling. To prevent eggs from cracking during cooking, add salt to the water. Refrigerate boiled eggs in cold water. Free the eggs from the shell, separate the yolks from the proteins. Grind the whites, and set the yolks aside.
3. Open the jar of saury, mash the fish with a spoon, drain the liquid into a separate bowl.
4. Grind the cheese. Choose cheese for a salad of hard or semi-hard varieties without various flavors.
5. Lay out all prepared products in tall glasses or bowls in the following order: a small amount of potatoes, sprinkle on top a little fish oil and brush with mayonnaise. Put canned fish on the potatoes. On top, make a mesh pattern with mayonnaise. Next, lay the onion, chopped into small crumbs. Pre-soak the onion in boiling water for several minutes so that it does not strongly bitter. Sprinkle this layer with fish oil and brush with mayonnaise. After the onion, put a thin layer of potatoes, salt, grease with mayonnaise. Then a layer of cheese, grease with mayonnaise. Put carrots on the cheese, brush with mayonnaise. Next, lay out the crushed proteins and grease again with mayonnaise.
6. Sprinkle the entire surface of the salad with egg yolks.
7. Also, in each glass with salad, beautifully put a sprig of green parsley.
8. Cover all glasses filled with lettuce with napkins, allow to drink in the refrigerator for two hours.
9. Serve directly in the bowl. Place glasses of white wine next to the glasses.
3. Salad "Mimosa in the snow" with canned food: a step by step recipe
Ingredients:
• processed cheese - two pieces;
• onion head;
• mayonnaise - 200 grams;
• canned saury or sardine - one jar;
• any two apples;
• half a dozen chicken eggs;
• acetic acid 9% - 30 ml;
• dill, parsley - three branches for decoration.
Cooking method:
1. Peel the onion head, cut into small crumbs, put in a small plate, pour in acetic acid and a little water and leave for twenty minutes to marinate. Onions can be mixed with chopped green onions.
2. Hard-boiled eggs: put them in water, put on moderate heat, when the water boils, boil the eggs for seven minutes. Transfer the boiled eggs to another dish with cold water and soak them until they cool completely, so they will be easier to clean. Peel the eggs, divide into proteins and yolks. In this Mimosa in the Snow salad recipe, crushed yolks are added to the salad, and the proteins are left to decorate.
3. Grate processed cheese on a grater with large teeth.
4. Open a jar of canned fish, transfer the contents together with the liquid into a deep plate, mash everything with a fork.
5. Wash apples, peel, grate with large teeth. If the apples are very juicy, then squeeze the juice through cheesecloth.
6. Take a large transparent salad bowl, grease the bottom with mayonnaise and put the products in the following order: cheese, a layer of mayonnaise, pickled onions, a layer of mayonnaise, canned food, a layer of mayonnaise, chopped apples without juice. Do not grease apples with mayonnaise. Put the chopped egg yolks with the next layer, on top again a layer of mayonnaise.
7. Sprinkle the whole surface of the salad with egg whites. Along the edges of the salad, beautifully lay the branches of parsley and dill.
8. Let the salad be soaked in the refrigerator for several hours.
9. Serve with dry white wine.
Mimosa salad preserves step by step recipes - tricks and tips
• You can serve such a salad in any convenient way: having mixed all the ingredients and laid in a deep salad bowl, laid in layers in a detachable form, putting all the ingredients in a certain sequence in small portioned bowls.
• To make the salad especially beautiful, use homemade eggs for its preparation, in which the yolks have a bright yellow color. It is better to rub the yolks directly on the salad, and not in a separate dish, then the layer will look lush, airy.
• If desired, the potatoes in the salad can be replaced with boiled rice. Instead of boiled carrots, you can take carrots cooked in Korean.
• Onions in the salad will not be bitter if they are pre-marinated or boiled for a few minutes. It is acceptable to replace this ingredient with shallots.
• A well-soaked salad turns out to be especially tasty and juicy, so prepare your snack in advance and put it in the refrigerator. In this case, do not immediately decorate the "Mimosa" with grated yolks, this can be done immediately before serving.
