Mimosa ... What do you associate this word with? March 8? Female? Flowers? And also a salad! The magnificent classic Mimosa salad is present at the festive table for every second Russian. Why every second? And all because some do not know how to cook it, and yet everything is so simple and tasty!
So, if you decide to make a new culinary masterpiece, the article will tell you the basic steps.
Mimosa Salad: composition
The dish in question consists of boiled potatoes, carrots, onions, canned fish, boiled eggs, mayonnaise and spices, boiled rice.
Classic Mimosa Salad: Preparation of Ingredients
About four medium-sized potato tubers and two medium-sized carrots should be washed well under running water. Put vegetables in a pan, pour water so that all contents are covered with liquid, cook until tender. Cooking time is about fifteen minutes after boiling.
Four hard boiled eggs. Cool vegetables under cold water (faster), peel, separate egg whites from yolks.
Put canned fish (saury, tuna, pink salmon, etc.) onto a plate or cutting board, mash in mashed potatoes with a fork.
Peel a small onion. Finely chop the vegetable and scald with boiling water to eliminate excess bitterness. Then put it on a colander and rinse with cold running water. Chop the onion finely.
Classic Mimosa salad: the nuances of cooking
The dish is laid out in layers, each of which must be lubricated with mayonnaise. Canned fish is best mixed immediately with mayonnaise. So, the adhesion of fish to the next layer will be better. Plus, you can mix all layers with mayonnaise in advance, the salad is soaked much better and faster.
The number of eggs must be at least four. Onions are also used for lovers, half the vegetable will be enough.
Classic Mimosa Salad: cooking
Put half a glass of boiled rice in a mold and cover with mayonnaise.
Put the prepared fish on a rice layer and cover with mayonnaise. About two hundred grams of canned fish is enough, which is the contents of a standard jar.
Then cover the fish with a layer of green or prepared onions with the addition of a small amount of black pepper and mayonnaise.
Sprinkle grated protein mass on top, cover with sauce.
The next layer is grated carrots, which should be a little tamped.
Cover everything with mayonnaise, distributing it uniformly with a cooking spatula or fork.
Grated yolks are the final layer.
Classic Mimosa Salad: Conclusion
After cooking, the salad can be decorated with sprigs of herbs. It should also be put in the refrigerator, where it will be soaked for about an hour and a half. To prevent the yolks from becoming windy, cover the dish with cling film, avoiding its contact with the final layer.
Serve the dish as a whole or in portions, cut into separate parts.
Now you know how to cook Mimosa salad. Enjoy your meal!