Salad "Mimosa" with canned food originating from the 70s of the last century, surprisingly, this is a real veteran of holiday feasts. In those days, to put it mildly, there was no variety of products on the shelves of the stores, so the housewives tried to build something edible from the available, they did it, because it is not in vain that a good saying goes: “Pit on invention is cunning.” The assortment of canned fish was rich, and the recipes based on them were very tasty. I suppose that by the spring holidays, when mimosa blooms in full, someone first decorated a cold appetizer with a grated chicken yolk and named it after this fragrant flower. Since then, the lettuce “Mimosa” has settled at festive feasts near the herring under a fur coat and the traditional “Olivier”.
Salad “Mimosa” is a simple and tasty dish, in our time for holidays you can afford something more sophisticated, however, for a quick dinner you can also serve a beautifully decorated appetizer without any frills and costs.
- Cooking time: 45 minutes
- Servings: 6
Ingredients for Mimosa Salad
- 2 cans of canned fish;
- 4 chicken eggs;
- 130 g white rice;
- 150 g carrots;
- 35 g butter;
- 20 ml of olive oil;
- 100 g of mayonnaise;
- 3 g ground turmeric;
- salt, pepper, parsley.
A way of cooking Mimosa salad
We cook crumbly white rice for the “Mimosa” salad, sticky for this recipe will not work, it will not be tasty and not beautiful. Put a piece of butter in a saucepan, pour a glass of water, pour a teaspoon of coarse salt. Wash the croup in cold water. When the butter has melted, pour the rice, bring to a boil. Cook in a closed saucepan, on low heat for 9-11 minutes. Wrap the finished cereal, leave for 10 minutes.
Put boiled rice on a plate so that it will cool to room temperature.
Canned fish (in oil or in own juice) put in a plate, remove the skeleton, spices. Mix the flesh together with juice and butter to make fish gruel. Saury, tuna, pink salmon, mackerel and sardines are suitable for the Mimosa salad.
Cook hard boiled eggs, separate the whites from the yolks. Egg whites rubbed on a cheese grater.
Egg yolk is also three finely. If the yolk is pale and in color with mimosa has nothing in common, sprinkle it with ground turmeric, so that it becomes golden yellow.
We clean raw carrots, three on a large grater. Heat the olive oil in a pan, put the carrot, sprinkle with salt to taste, passeruem 6 minutes, cool.
Layers of Mimosa Salad:
- boiled rice;
- mayonnaise (several layers);
- canned fish;
- mayonnaise;
- browned carrots;
- mayonnaise;
- egg white;
- egg yolk.
We remove the “Mimosa” salad for 2-3 hours in the fridge, the ingredients of this dish should be soaked and “acquainted” with each other. On my own experience, let me say, let me be scolded by nutritionists and doctors: the next day the salad becomes tastier!
Before serving, decorate the salad with fresh herbs. Salad “Mimosa” is ready. Enjoy your meal!
A few tips, so to speak, for a change. To browned carrots, you can add a little fried onion, it will turn out delicious.
You can also add to the salad an additional layer of grated cheese between carrots and eggs.
