Mimosa is a salad that we remember from childhood. He came to us from those times when the shortage of products did not allow our ancestors to cook delicious dishes. But, nevertheless, this salad, which consists of simple ingredients sold in any store, is still very popular at our holiday tables and simple home dinners. Some mistresses of the old school prepare it because they are used to it for many years, and it evokes nostalgic thoughts. But, in fact, the mimosa is also liked by the new generation, which has not caught the time of the "deficit". What is his secret? And the secret is in his tenderness and special taste.
The classic mimosa recipe includes the following ingredients:
- 4 eggs
- one can of canned fish in oil (saury, pink salmon, mackerel)
- 100 g hard cheese
- onion 1 pc.
- 1 pack mayonnaise
- greens (for decoration)
Classic mimosa salad with cheese.
Cook hard-boiled eggs so that the yolk is friable, but not overcooked, otherwise it will have a blue color. The cooled and peeled eggs are divided into protein and yolk separately. Grate and set aside. Hard cheese is also grated on a coarse grater in a separate bowl.
Next, put fish in a jar in another bowl and knead it well with a fork.
Separately chop the onion finely (the smaller, the better).
And now we begin to lay it all on a dish in the form of a slide. Lettuce is laid out in layers in a certain order, without mixing:
the first layer is grated egg whites, which we carefully lay out on a dish in the form of a circle;
the second layer is grated cheese (also laid out evenly along the borders);
All this is smeared with a thin layer of mayonnaise.
The third layer is the fish itself;
the fourth layer is laid onion, and also smeared with mayonnaise.
Then it is all abundantly sprinkled with grated egg yolk and decorated with a sprig of greenery. Mimosa salad is ready. You just need to put it in the refrigerator for a couple of hours so that all layers are saturated with mayonnaise, and you can serve it to the table.
The preparation of mimosa (a recipe for classic mimosa) takes about 20 minutes, subject to the availability of all ingredients. This is a fairly simple but very tasty salad, which is suitable for both a festive table and a family dinner.
I brought you one recipe for classic mimosa, but since this dish was invented by housewives in Soviet times, and no one knows its true origin, there are also a lot of options for cooking it.
Here is another recipe for classic mimosa. Instead of cheese, boiled potatoes (2 pcs.) Are used and boiled carrots (1 pc.) Are also added. All other components remain in place (eggs, fish, onions, mayonnaise).
Layers are stacked as follows:
the first layer is grated potatoes. It is also laid out in a circle.
the second layer is mashed fish. Lubricate with a thin layer of mayonnaise.
third layer - finely chopped onion.
the fourth layer - grated egg whites. A layer of mayonnaise.
the fifth layer - boiled carrots grated on a coarse grater. We also spread the mayonnaise on top on the last layer.
Sprinkle the grated yolk from above so that the deeper layers are not visible and decorate with a sprig of greenery. Just as in the previous recipe, you need to refrigerate for a while, so that all layers are thoroughly soaked with mayonnaise. Then the salad acquires such a gentle light taste, characteristic only of Mimosa salad. Mimosa in full glory.
Of course, there are another million different interpretations of this recipe, but these two are the most common and, I think, the most delicious.
If you are a representative of the modern generation, and did not know this recipe yet, then I hope, after my recommendations for the preparation of Mimosa salad, you will join the connoisseurs of Soviet cuisine.