Mimosa has long been a traditional festive table dish. The fishy taste combined with the rest of the ingredients gives it a special piquancy. However, everything can be annoying, especially if you cook it too often. In this case, you can diversify the recipe by making Mimosa salad with rice. Its taste will be slightly different from the usual, but completely in no way inferior. However, there are also several options that vary in composition, from which you can choose the one that you like best.
So, to prepare a salad "Mimosa" with rice, the recipe can be taken as follows. Onions (2 pieces) are cut into thin half rings, two-thirds of the resulting is poured with a mixture of olive oil and wine vinegar, salt, pepper and chopped green feathers are put. Everything is put in the fridge to pickle.
Rice is boiled with a cube of chicken stock. A pair of cloves of garlic, passed through a press and mayonnaise, is placed in it. Cooked porridge is divided into two parts. Liquid is drained from canned tuna and cod liver; they are softened separately from each other with a fork.
The rest of the onion is chopped and combined with tuna. A chopped boiled egg and a spoonful of mustard are placed in the cod liver . Cheese of any hard variety is rubbed on a fine grater. In a deep plate salad "Mimosa" with rice is laid out in layers. First, boiled cereal with mayonnaise is placed, tuna with onions is placed on it, then again rice, on which cod liver is laid, combined with the egg and sprinkled with grated cheese. The liquid is drained from the pickled onion and it will be the top layer of the dish. It should be noted that in this case the taste will differ significantly from the traditional one, however, such a Mimosa salad with rice has its own flavor. For decoration, you can sprinkle everything on top with several egg yolks, well-ground, so that the dish matches the name.
To make Mimosa salad, you can take a recipe with rice like this. Boil eggs (6 pieces), peel, separate the yolks from the proteins. Grind carrots and cheese with a blender or grater. A pack of butter, which was previously left for some time in the freezer), grate. Onion finely chopped. If it is too bitter, it is boiled over with boiling water, after which it is dried. From canned fish (it is taken to choose, but, in most cases, it is sardine or tuna) oil is drained, bones are removed, after which it is chopped with a fork. Rice is boiled, salted, a spoonful of butter and the same amount of mayonnaise are put in it.
A layer of fish (half) is laid out on a flat plate, rice, grated cheese, carrots, smeared with mayonnaise on top. Then put the crushed proteins, the remaining fish and onions. Everything is again smeared with mayonnaise. Grated egg yolks are divided into two parts. At the beginning, one of them is laid out, on which oil is placed. The remaining yolks will complete the dish. This Mimosa salad with rice should be served as quickly as possible, since it does not last long enough to maintain its “airy” taste.
Many housewives love to experiment with recipes and their ingredients, which is why they get a new unusual taste. So, Mimosa salad with rice and the addition of an apple is distinguished by originality. Fruit is recommended to take sweet and sour varieties. Canned fish is kneaded with a fork, chopped onions are placed on top and spread with mayonnaise. The next layer will be boiled rice, on which is placed peeled and grated apple. Here, mayonnaise is used again. The final layers will be individually crushed proteins and yolks. Top salad sprinkled with grated cheese and decorated with sprigs of greenery. Before serving the dish, it is recommended to hold it for about an hour in the refrigerator.