What sonorous names did not come up with people for certain dishes! For example, salads. Here are “garnet bracelets”, and “emerald” or “forest glades”, and “monomakh hats”, and “swallow's nests”. This is not counting the traditional vinaigrettes and olivier. Of course, dishes are called not so much by the composition of the ingredients, but by their appearance. With the varieties of one of these masterpieces you have to meet today.
Culinary bouquet
This refers to the Mimosa salad. With and without crab sticks, with canned fish and mushrooms, chicken and canned corn - it is prepared in different ways. Mistresses who like to show fiction in the design of the table also make sure that the food is not only tasty, but also beautifully served. So, the Mimosa salad with crab sticks is laid out in vases not only with a traditional slide, but also in the form of a twig of the flower in whose honor it was named. And also whole holiday compositions from vegetables are created.
To make Mimosa salad with crab sticks, you will need these products: 4-5 large, ripe, but hard tomatoes. Color is saturated red, and one can be yellow. Next - a package of crab sticks (pollock meat), 300 g of boiled meat, 5-6 hard-boiled eggs, a jar of canned corn, black ground salt and pepper to taste. Dressing mayonnaise and fresh lettuce leaves, as well as parsley sprigs. Plus onion feathers. To make the Mimosa salad with
crab sticks tender, you need to chop the eggs and sticks very finely or pass them through a meat grinder. Cut the meat into small pieces, onion too. Mash the corn with a fork (you can not put the whole jar) or chop it in a meat grinder. Combine the ingredients, salt, pepper, season with mayonnaise. Yes, leave 1 egg yolk for now! Place washed and dried lettuce leaves on a flat dish. In the middle of the slide, lay out "Mimosa" and sprinkle with grated yolk. Slice the tomatoes and place them around the salad, alternating red and yellow. You do not need to add in so that the juice does not drip - it is better to put a salt shaker with the dish on the table. Between them lay parsley branches. Beautiful, is not it?
Lotus flowers
Continuing the floral theme, we offer another recipe: Mimosa salad with crab sticks and tomatoes.
It is prepared as follows: boil a little, about 100 g, of white beans, after soaking it for several hours. Pass through a meat grinder along with half a jar of canned corn and crab sticks. Boil 1 carrot and 2 eggs, finely chop them. Sauté 100 g of cauliflower in vegetable oil and breadcrumbs, then chop. Combine everything, pepper and salt to taste, you can add a little mustard for spiciness. Now the tomatoes: wash and dry them, cut each into 6 halves - with a flower - just not completely, so that they do not decay. Spread them on a large flat plate, on lettuce leaves, spreading the "petals". Put the cooked mass in the center of each flower, and decorate with mayonnaise on top. It looks very impressive, and the taste is simply amazing! You can add crushed walnuts to the salad - he will only benefit from this.
Seafood on the table
And here is the Mimosa salad layered with crab sticks. The recipe includes 300-400 g of fish, canned in oil. Sardines are best. Also prepare a package of crab sticks, 4 hard-boiled eggs, medium onion, a packet of cream cheese, butter, salt, pepper, mayonnaise.
Cut the onion into thin half rings. You can marinate it in advance or just sprinkle it with vinegar when put on a plate. Lay the grated eggs on top of the grater. Add salt, pepper and coat with mayonnaise. The next layer - chopped chopsticks, which also pepper. Mayonnaise again. Next is the fish that you mash with a fork. Chop the grated butter onto it (cool well in the refrigerator!) And then grated cheese. Lubricate with mayonnaise again. The last layer is egg yolk crumbs. Sprinkle all chopped greens in a circle. A wonderful snack turns out, do not hesitate!
Mimosa classic
And finally, another version of the dish, recognized in culinary circles as classic. For this "Mimosa", in addition to packing crab sticks, you will need canned fish in your own juice, 4-5 eggs and 3 carrots. For boiled eggs, separate the whites and yolks. Chop the squirrels finely and put on a plate. Make a thin mesh of mayonnaise on top. Chop the fish and lay it on top, adding mayonnaise again. Then comes the turn of chopped sticks. Pepper them before you "pry". The last layer - boiled carrots, grated on a coarse grater. Well season with "Provence" and sprinkle with a densely-densely egg yolk. Garnish your salad with fresh herbs and enjoy great food!