Mimosa salad has long won the hearts of Russian gourmets. In the finished form, this dish conquers not only with its taste, but also with brightness. Next, we consider the main features of the preparation of Mimosa salad with potatoes and cheese, as well as the classic recipe for such a dish that any housewife will be able to use.
What you need to make a salad
It is no secret that the taste of the prepared dish directly depends on the correctly selected ingredients and their exact proportionality. To create a Mimosa salad, the following products should be prepared:
- 3-4 potatoes;
- 2 carrots;
- 200 g canned fish (in oil);
- 3 eggs;
- 150 g of cheese (hard product must be used);
- mayonnaise (for dressing);
- greens (for decoration).
Ingredient preparation
To create the salad in question, it is best to use fresh and high-quality ingredients. Some of them need to be pretreated.
The Mimosa recipe with potatoes and cheese involves boiling pre-peeled tubers to a state of readiness and then grinding them using a medium grater.
Eggs should also be boiled. In the process of preparing the ingredient, make sure that it is not digested. Otherwise, the yolks will have a grayish tint, which subsequently spoils the appearance of the finished dish. Next, each egg must be divided into yolk and protein.
It is recommended to remove visible bones from canned fish and thoroughly knead the soft part with a fork.
Separately, you need to prepare the onion. In order for this vegetable not to spoil the bitter taste of the finished salad, it must be soaked in advance in water diluted with a small amount of vinegar. In this form, the product should be left for 15-20 minutes, after which the water should be drained.
Salad Formation
After all the ingredients for the Mimosa salad with potatoes (according to the recipe) are prepared, you must proceed to the formation of the dish. Its main feature is that this work of culinary art is presented in a layered version. In order to make the finished salad the most juicy, when laying it, each layer must be covered with a thin mayonnaise net.
All cooked ingredients must be arranged in layers, stacking them in the following order:
- Half the grated potatoes.
- Crumpled canned fish.
- Pickled onion.
- The rest of the potato.
- Cheese grated on a coarse grater.
- Grated carrots.
- Grated egg white.
- Crushed yolk.
The top layer of ready-made bacon must be decorated with finely chopped greens, which will give the classic "Mimosa" a bright and very mouth-watering look.
Which fish to choose?
What kind of fish should I give my preference in the process of preparing Mimosa salad with canned food? The classic step by step recipe for the dish in question involves the use of red fish and mackerel. When choosing this ingredient, it is important to pay attention to those varieties of aquatic life that do not have bones.
Modern culinary specialists note that this salad will have tremendous taste, if it does not include canned food, but smoked fish (cod, salmon, pink salmon, mackerel).
The fish selected for the preparation of Mimosa with potatoes according to the recipe above should not be salty or oily. That is why eel and herring are categorically not suitable for creating a dish.
How to choose a bow?
In the process of preparing Mimosa salad with potatoes according to the recipe presented above, it is very important to pay attention to onions, which are taken as its ingredient. To create a dish according to the classic recipe, onions are used. Practice shows that, if desired, this component can be easily replaced with green onion feathers. Wealthier housewives can use shallots to create dishes, which have special taste qualities that perfectly emphasize the taste of the finished salad.
A few words about mayonnaise
Most chefs recommend paying particular attention to the choice of mayonnaise for making such a salad. Practice shows that for this purpose it is best to use the sauce with the highest fat content or a product prepared at home. This is due to the fact that not enough fat composition gives only a small part of the taste to the finished dish, which is why it has to be used in large quantities, and this negatively affects the aesthetics of the design.
If desired, you can add a small amount of finely chopped dill or parsley to the finished mayonnaise, but in no case cilantro - it will only spoil the taste of the salad.
Eggs
How to choose chicken eggs for Mimosa salad? When buying an ingredient, you should give preference to a farm product, since it is in it that there is a bright yolk, which is the subject of decoration of the finished salad.
For cooking, you need to choose the largest, and only fresh eggs that taste good.
A few words about serving
How to serve cooked salad? Most of the culinary recommendations indicate that the layering for this dish is not so important, because the Mimosa salad with potatoes and cheese cooked according to the above recipe turns out to be very tasty even if it is presented in a mixed version.
If the salad is cooked in puff form, it must be allowed to brew in the refrigerator for at least an hour.
How to add extra tenderness to the taste of salad
In order to make the taste of Mimosa salad with potatoes softer and more tender, you can use butter among its ingredients. Before adding the product to the salad, it must be frozen, and then grated on a fine grater and placed in the very center of the composition, laying with a thin layer.
Also, the creamy taste of the finished dish can be given by seasoning it with a special sauce. To prepare it, mix mayonnaise with a small amount of cream in one dish. Next, beat the mass until uniform, and then salt and add a mixture of ground peppers to taste. The resulting sauce, like pure mayonnaise, can also be combined with a small amount of dill and only after that use it for dressing.