Mimosa salad with canned food is a simple and brilliant legacy of the Soviet culinary school. The history of its occurrence is not known for certain. Because of his "proletarian" origin, he is despised by some proponents of haute cuisine. Some people consider primitive salad with canned fish. "Mimosa" can be transformed for the sake of moody exotic lovers. Consider the classic version of this dish.
Selection of ingredients
There are only three essential ingredients in this dish: mayonnaise, onions and fish. However, at present there are those who wish to exclude one of these ingredients from the salad. And with a skillful approach, it can even play Mimose on hand and improve it. Boiled eggs are also a very important ingredient - they play a big role in the decoration of the dish. Mimosa salad with canned food requires that the fish in its composition be as tender as possible. The best option is saury. Although you can take any fish of proper quality, not only canned, but also hot smoked, and even boiled. It is advisable to take onion salad. And if you have the usual bitter onion, pickle it in advance by mashing it with salt and some aromatic vinegar.
Before laying in the salad, you need to rinse it with hot water. Mayonnaise, unfortunately, is an essential ingredient in this salad. It is better to cook it at home, whisking with your own hands. You should not abuse this sauce, it should only set off the totality of other ingredients. Try to pick the eggs with the brightest yolks, this will make the Mimosa salad with canned food the most aesthetic. Another flavoring nuance: a layer of pickled onions must be laid on top of a layer of fish. This is an important moment to recreate the traditional taste of the dish.
Mimosa salad with canned food. Classic recipe
The amount of ingredients is given for five servings.
One can
of canned fish will need half a glass of rice, four medium-sized carrots, green or salad onions, mayonnaise, pepper, salt and five eggs. You can take an additional portion of boiled yolks for decoration. Mimosa salad with canned food begins with the preparation of the ingredients. Boil carrots, rice and eggs. Open canned food, decant excess fluid, remove bones and skin from fish. Knead the flesh with a fork (you can rub through a large sieve for more uniformity). Prepare onions by chopping and pickling. Green is just chopped. If you are sure about the origin of the eggs, you can slightly undercook them, this will give brightness to the yolk. The salad will look most harmoniously in a rectangular glass container, all layers will be clearly visible in it. Spread half of the rice first (it should cool well), brush with mayonnaise. Then a layer of fish. Take care of its uniformity. Smeared with mayonnaise, sprinkle the onion on top, pepper and salt. Put crushed proteins on top (it is better if they are grated on a fine grater), and then grated boiled carrots. Press down the layers already laid by hand and place a layer of mayonnaise thicker on top. Repeat all layers again. Sprinkle the top of the salad with grated yolks.