Salad “Mimosa” has many variations of cooking, with different ingredients. But the main component of this folk remains canned fish, which can serve as mackerel, pink salmon, saury, as well as any other.
This salad is made quite simply and quickly, from which you can often see it on festive tables. In addition, it looks very beautiful and looks like a spring flower mimosa (see photo). In fact, this salad got its name due to its similarity with this flower. Therefore, the top of the salad is decorated with grated yolk or grated yellow cheese, so that it looks like this wonderful flower.
To get a delicate taste of melting in the mouth in a salad, the products that apply to the salad must be fresh: the cheese is not light-weathered, the egg is freshly baked, the onions are freshly marinated. With canned food that you use oil must be drained. And if you go to increase the amount of salad or make it more satisfying, you can add boiled potatoes.
Today I will share with you the recipe of the “Mimosa” salad with step-by-step photos, and also tell you how to serve it in a beautiful round shape. If you like this salad as in the photo, then take a plastic bottle, cut the neck and bottom. You will have a cylinder that you will put on a plate in which you will lay layers of lettuce in layers.
In the photo: the necessary products for the preparation of salad Mimosa
- Canned sardines - 1 bank
- Eggs - 2 pcs.
- Onions - 1 pc.
- Hard cheese - 100 grams
- Carrots - 4 pcs. small size
Recipe for making Mimosa salad (with photo):
Eggs put in any container, put on the stove and cook to a steep consistency.
Wash carrots, put in a pan, cover with water, salt and boil until ready.
When the carrots are cooked, peel them.
Do the same with the eggs - peel off the shell.
Now rub the eggs and carrots on a coarse grater.
Open the canned food, put the fish in a plate and remember it with a fork. In this case, leave the oil in a tin, it is not useful to us for salad.
Accepted lay layers of salad. On the plate set the form, on the bottom of which put a layer of fish and pour it with mayonnaise.
Place chopped onions on top, which can be pickled in vinegar if you like. I did not do this, because vinegar is not very fond of.
Pour onions with mayonnaise, mustard and put a layer of carrots, which also season with mayonnaise.
Lay out the egg layer and smear it with mayonnaise too.
Put the last layer of cheese, which you can’t water with mayonnaise on top, you can decorate with greens only. If your cheese is not bright yellow, then swap it with the egg. Only in this case it will be necessary to divide the yolk and protein into two layers, where the yolk should be the top.
Before serving the salad, remove the mold, only very carefully so as not to destroy our salad. And as you can see, this salad is very simple and easy to repeat. Looks appetizing, and the taste is delicate.