Among the abundance of a wide variety of salads, after the vinaigrette and Olivier, our hostesses most often prepare Mimosa. A sardine recipe is most popular, although this fish is often replaced with saury. And the most elaborate one is probably Mimosa with salmon, pink salmon or salmon - if not for cooking (the steps, in principle, are the same everywhere), then at the cost of the ingredients.
Classical "Mimosa"
A recipe with sardine on a jar of fish in oil requires you to take three potatoes, one bigger carrot and three eggs. All ingredients are boiled; vegetables can be cooked in one bowl, eggs - better separately. A large onion, finely chopped, is poured with boiling water for five minutes - to remove excess bitterness. Some housewives use vinegar for this purpose. The onions marinated in it, of course, are quite harmonious for the salad, but give it a strong acidity, so it’s better to just scald. A deep salad bowl and grater are taken, and a salad is collected from canned Mimosa sardine. Oil is drained from the can, the fish is wrinkled with a fork and laid out to the bottom. Lubricated with mayonnaise, sprinkled with grated egg whites. Cooked carrots rub on them, they are smeared with the same mayonnaise. The strained onions are laid out on top, again mayonnaise, and potatoes are rubbed on it and again mayonnaise. The top is sprinkled with grated yolks, and the salad is set on the table.
Apple Nut Option
If you don’t like the traditional Mimosa salad, the sardine recipe can be modified. Remove the potatoes, instead of it take a sweet and sour apple, peel it from the peel and seeds and a large third. The onion for this recipe can not be scalded, just cut and drain the top juice. The salad is again laid out in layers with a spread of mayonnaise on each of them: sardine - onion - protein - carrot - apple. Finely grated yolks are poured on top, mixed with chopped walnuts. For greater saturation, Mimosa salad with sardine is put in the refrigerator for an hour or two. For beauty, you can decorate it with figures from fresh cucumbers or boiled eggs on top.
Easter salad “Mimosa”
Another variation, and very successful. It is especially to the taste of those who do not like boiled carrots - it is not here. The rest is the usual "Mimosa", a recipe with sardine and cheese, only the order of laying out is somewhat different. The first to put in the dish is the grated proteins of four testicles. They are shavings of 150 grams of hard cheese, such as "Russian". On top - half a can of mashed fish, and only after that a mayonnaise net is drawn - thicker, since the previous layers were not smeared. Next come two chopped and scalded onions. Cooked potatoes are rubbed on them, the remaining sardine is placed on it, again painted with mayonnaise and sprinkled with yolks. You can eat right away, but it’s tasted better, so it’s better to cook such a salad in advance.
Mimosa with cheese and butter
The version is a bit like the Easter one, but it also has its own peculiarities, thanks to which we get a new taste of Mimosa salad. A recipe with sardine, but it can be replaced with saury or more expensive fish. The first layer will be the proteins of five eggs - grated, naturally. The second - grated two hundred grams of cheese; it is smeared with mayonnaise. Next, boiled grated potatoes (2-3 pieces) are poured and covered with half a can of sardine. Shavings of grated oil are poured onto it, a hundred grams are taken, and to get better rubbed, they are pre-frozen. The chopped and soaked onion is laid out on top, the rest of the fish is on it.
Finally, the dish is covered with mayonnaise and sprinkled with shredded yolks. How to soak - serve.
Tomato "Mimosa"
Usually, fish is taken in oil or in its own juice for this meal. However, this is an optional condition for a successful Mimosa salad to be obtained: a recipe with sardines can also be made from canned tomato. The first layer for this option is rubbed boiled potatoes. It is spread with mayonnaise and covered with sardine; tomato sauce is usually thick, so it is advised to grind the fish with it. Sardine is covered with a thin layer of chopped onion. Soak it in water, pickle in vinegar or leave it in its natural form - decide for yourself. Onions are covered with grated boiled carrots, and already it is smeared with mayonnaise. Three yolks are rubbed on it, which are then covered with grated proteins of four eggs. Again, mayonnaise, and for decoration - the crumb of the fourth yolk and chopped greens - a feather bow is best.
Finally, we note that it is not at all important to use canned fish. You can take boiled - the same sardine or any other. Only in this case will you have to make sure that there are no stones left in it that can greatly ruin your mood. Another subtlety: when you put a salad on the soak, cover it with cling film or a deep plate. So the yolks that make up the top layer will not dry out, and the salad will become more tender and soak faster.