Soviet people from the 90s fondly recall the Mimosa salad with sprats, because when there was an economic crisis in the country, it was often the main dish on the festive table. Time passed, store shelves began to burst with various delicacies, but the nostalgia for a simple puff salad of canned fish remained, and sometimes you really want to cook exactly the same thing that was awaited with awe.
Essential Ingredients
According to the recipe, the Mimosa salad with sprats consists of the following products:
- 2 boiled eggs;
- 1 can of sprat (180-200 grams);
- 1 large potato, boiled in its jacket, or two smaller;
- 1 medium boiled carrot;
- half the onion, it is better to take red onions;
- mayonnaise to taste, green onions to decorate the finished dish.
If there is no red sweet, then you can cook the usual, but pickled onions - the mimosa salad with sprats does not suffer bitterness, and the marinade neutralizes it.
Product Preparation
The eggs are boiled to a steep state for at least ten minutes and placed in cold water so that the shell is easily removed. Potatoes and carrots are boiled in a small amount of water (it is possible in one pan), while it is important to dip vegetables in boiling water, and not in cold water - so there will be more vitamins during heat treatment. Sprats for Mimosa salad are taken the most ordinary, but it is necessary to study the inscription on the bank before buying: whether it is sprats or sprat paste, so as not to get into a mess, because the paste masses are far from the best and not even “average” products.
Open a tin can, put the fish on a plate and cut into small pieces. Some do mashed it with a fork, but where is the aesthetics of the dish? The same can be said about slicing boiled vegetables: most home cooks grate them, thereby turning the whole salad into a monotonous mass flowing out with juice. It will be much more correct to cut the vegetables for the Mimosa salad (with sprats) into small neat cubes, then less liquid will be allocated from them and the appearance will be more appetizing. We chop red onion into thin cubes, trying to chop the onion as finely as possible.
Step cooking
Mimosa salad with sprats is a puff dish, since all its ingredients are laid out in layers on top of each other in a certain order. At the bottom of the salad bowl, chopped potatoes are placed, which is smeared with mayonnaise, and fish is placed on it with an even layer, on which onions are placed. This is followed by another layer of mayonnaise sauce, then carrots and a little more sauce. We divide the boiled eggs: we cut the protein in the same way as the vegetables into small pieces and sprinkle them on top of the salad.
Then another layer of mayonnaise and a spoon align the top and sides of the salad (if you make it on a flat dish in the form of a slide). Finely chop the yolks from the eggs and sprinkle them on top of the salad, and sprinkle with chopped green onions on the sides. The cooked salad should insist a little so that the products exchange aromas and taste, so it should be placed in the refrigerator for an hour and a half. Before serving, garnish the top with a fresh sprig of parsley or dill.
A few facts about salad
The recipe for Mimosa salad is with sprats, but you can also use ordinary canned food in oil, in the USSR, for example, saury, sardine and bream were widely used. The salad itself, according to rumors, was invented back in the 70s by resourceful Soviet young ladies for the holiday on March 8 - hence the design of the salad, which, in turn, became the name of the dish.
The energy value of the salad is from 190 to 220 calories per gram serving, depending on the fat content of mayonnaise and related ingredients.
There is another Mimosa salad with sprats: with rice, previously boiled and chilled. He replaces the potatoes. But it happens that this dish has more than seven layers in which various ingredients are mixed: olives, several types of canned food, processed cheese, beets, canned peas. After all, one of the greats said long ago: “There is no limit to the food distortion of a person” - that is truly true.
Famous chefs consider this salad to violate all the rules of the kitchen due to the mixing of fish and eggs and are often called "mediocre". But the people with enthusiasm “grab”, moreover, sometimes they add hard cheese and apples to it, creating a truly explosive mixture for the stomach and an ideal environment for diseases.