A beautiful, bright, tasty salad, prepared from the most affordable products in a matter of minutes, is the Mimosa salad. Probably, few people will now remember what exactly is included in the classic composition of the dish, and this is not so important. Today, many variations, recipes, ingredients, and always "Mimosa" turns out to be tasty. Especially popular salad with canned fish.
Mimosa salad with canned fish - general principles of preparation
Typically, lettuce is collected in layers, but there are options where prepared foods are mixed. In principle, it doesn’t really matter in what order the ingredients will be laid out, this fact will not affect the taste of the salad, but it’s important that the final top layer is grated egg yolks, because of the appearance, the salad is called Mimosa.
A salad is prepared from any canned fish: saury, sardines, pink salmon, cod, salmon. Fish can be in oil, in brine or in its own juice. For this salad, fish with vegetables and tomato is not suitable.
Another important ingredient is boiled eggs. They should be fresh, ideally take rustic dishes. Household eggs have a bright yellow yolk, which makes the salad even more beautiful.
Vegetables are also put in the salad: carrots, potatoes, and onions are mainly used. The onions are simply chopped, potatoes and carrots are either boiled or baked until cooked, then they are cooled, peeled and also chopped.
In addition, boiled rice, processed or hard cheese, as well as greens and spring onions are often put in Mimosa. Of the spices used only black or allspice powder.
Each layer of salad must be greased with mayonnaise. It is best to purchase a quality product or make mayonnaise yourself.
1. Mimosa salad with canned fish
Ingredients:
• a jar of any canned fish;
• 4 eggs;
• 4 medium potatoes;
• 3 carrots;
• onion head;
• half a glass of mayonnaise;
• parsley leaves - 5 pieces;
• salt - optional;
• sunflower oil - 20 ml.
Cooking method:
1. We cook carrots, potatoes and eggs separately from each other in salted water, peel and three on a grater with small teeth.
2. Put a little grated potatoes on a serving plate, coat with mayonnaise.
3. Mash the canned fish with a fork, remove the seeds (if any) and spread the second layer on the potatoes, again coat with mayonnaise.
4. Spread a layer of onion, chopped into small crumbs, pour the oil remaining after canned food.
5. Fourth layer spread the remaining potatoes, grease with mayonnaise.
6. Spread the grated carrots, mayonnaise again.
7. After the carrots, put the boiled egg whites crushed on a grater, coat with mayonnaise.
8. Sprinkle with egg yolks crushed on a grater, decorate with parsley leaves, put in the refrigerator for several hours.
2. Salad "Mimosa" with canned fish (with pink salmon)
Ingredients:
• 1 small jar of mayonnaise;
• 3 carrots;
• 3 potatoes;
• 3 chicken eggs;
• a jar of canned pink salmon;
• 1 green sprig of onion;
• 1 head of onion.
Cooking method:
1. Pour water into the pan, add a little salt, put potatoes, carrots and cook until tender.
2. Boil hard-boiled eggs.
3. Onion cut into small cubes, pour hot water for several minutes so that it does not bitter in the salad.
4. In the salad bowl, spread the canned pink salmon, mashed with a spoon, in the first layer, coat with mayonnaise.
5. The next layer we put the onion, chopped potatoes on the onion, grease again with mayonnaise.
6. The third layer of carrots, grated with large teeth, grease with mayonnaise.
7. We spread the egg whites, crushed on a grater, again mayonnaise.
8. Sprinkle the whole surface of the salad with chopped yolks and onion greens.
9. We clean for a few hours in the refrigerator.
3. Salad "Mimosa" with canned fish and rice
Ingredients:
• 4 eggs;
• 2 carrots;
• 200 g of rice cereal;
• onion head;
• any canned fish - 1 jar;
• dill greens - 1 bunch;
• mayonnaise - 5 tablespoons.
Cooking method:
1. Cook the carrots in salted water until tender, cool, peel.
2. Thoroughly rinse the cereals and cook until soft.
3. Boil the eggs for 10 minutes.
4. On the serving plate, spread the first layer of rice, chopped dill on it, grease with mayonnaise.
5. Put the canned fish chopped with a fork, finely chopped onion onto the grits and grease with mayonnaise.
6. Next: carrots, grated on a coarse grater, crushed egg whites, a layer of mayonnaise.
7. Sprinkle the surface with egg yolks crushed on a grater.
4. Salad "Mimosa" with canned fish in balls
Ingredients:
• canned saury - 200 g;
• potato - 3 tubers;
• carrots - 1 piece;
• chicken eggs - 2 pieces;
• a small piece of Dutch cheese;
• mayonnaise - 1 small jar;
• onion greens - 3 stalks;
• parsley - 3 leaves.
Cooking method:
1. Boil potatoes and carrots, peel and rub on a fine grater.
2. Put saury on a plate, crush with a fork.
3. Hard boiled eggs, three on a grater.
4. Onion stalks finely chopped.
5. All the prepared ingredients are mixed with mayonnaise and form small balls.
6. The resulting balls are rolled in grated cheese on a grater.
7. Spread on a flat plate, decorate with parsley leaves.
5. Salad "Mimosa" with canned fish and cheese
Ingredients:
• canned salmon - 1 jar;
• 150 g of mayonnaise;
• butter - a small piece;
• 3 chicken eggs;
• onion head;
• Allspice in powder - optional.
Cooking method:
1. In the prepared transparent salad bowl, put the cooked chopped proteins on the bottom, grease with mayonnaise.
2. Put the salmon from the jar into another dish and crush it with a spoon, put it in the second layer.
3. Peel the onion head, finely chop it with a knife, fill it with hot water for several minutes, drain the water, rinse with cool water, dry it a little and spread it with a third layer, coat with mayonnaise.
4. The fourth layer we put the cheese crushed on a grater, we coat with mayonnaise.
5. Three frozen pieces of butter on a grater and spread on cheese (you can without butter).
6. Sprinkle with yolks chopped on a grater, beautifully lay dill leaves and coarsely chopped stalks of green onions.
6. Celebratory salad "Mimosa" with canned fish in the form of a rooster
Ingredients:
• canned saury - 200 g;
• 1 carrot;
• 8 tbsp. tablespoons of mayonnaise;
• paprika powder - 30 g;
• 6 eggs;
• Dutch cheese is a small piece.
Cooking method:
1. Cook the eggs for 10 minutes, so the yolks will cook well, but will not have time to change their usual yellow color. Cool the boiled eggs in cold water, peel off the shell, separate the proteins from the yolks.
2. We clean raw carrots.
3. From the canned food, pour the liquid into another dish, knead the fish with a spoon, remove the hard bones.
4. We take a rectangular salad bowl, cover it with cling film: we will collect the salad from top to bottom, and then turn it over.
5. Cheese is cut into two halves, one rubbed on a grater and spread as a layer in a cup, spread with a spoon of mayonnaise, while dipping it in oil from saury.
6. The next layer we put the yolks crushed on a grater with small teeth, grease with mayonnaise.
7. On the yolks we spread grated on the same grater as the yolks, raw carrots, coat with mayonnaise.
8. Put some crushed proteins on the carrots, coat them with mayonnaise.
9. Put the cheese again, put a spoonful of mayonnaise, spread it.
10. At the very end we put canned fish.
11. Put a flat plate on the salad and turn it over, remove the cling film.
12. With a large spoon, remove a small portion of the salad from two sides, making a rounding for the future scallop and neck of the rooster.
13. We take a simple sheet of paper, cover the whole salad, leaving only the scallop, and sprinkle with paprika.
14. In the middle of the paper, cut out the heart and sprinkle the “earrings” of the rooster in the same way.
15. From a raw carrot we cut a small triangle - this will be the beak of a rooster.
16. Instead of eyes, put small olives or black pepper with peas.
17. With a napkin we remove the excess paprika and put the salad in the refrigerator for two hours.
Mimosa salad with canned fish - details and tips
• Salad can be formed in any convenient way: on large flat dishes, in deep salad bowls, in portioned bowls. Especially beautiful salad is obtained if you put it in special detachable forms, which are removed before serving.
• Smooth and neat salad is obtained if all the ingredients in the composition are of the same temperature.
• In any recipe, boiled potatoes can be replaced with rice and vice versa, the taste of the salad will not get worse, it will just change a little.
• Instead of regular boiled carrots, you can put carrots in Korean.
• The salad will turn out to be more satisfying and with an unusually delicate taste, if you add grated frozen sweet cream butter to it with a thin layer.
• So that the onion in the salad does not bitter, it is poured with boiling water for a while, or pickled. It is also permissible to replace shallots with shallots.
• Canned fish always tastes different, so before adding it, be sure to try it on salt, so as not to accidentally salt the salad.
• A well-soaked salad is especially tasty, so it is prepared either in the evening, or a few hours before serving.
• To let the settled salad look fresh, rub the yolks just before serving or simply cover the salad for the duration of the soak with cling film.
