2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Mimosa… What do you associate this word with? March 8? Female? Flowers? And also a salad! The magnificent classic Mimosa salad is present on the festive table of every second Russian. Why every second? And all because some do not know how to cook it, but everything is so simple and delicious!
So, if you decide to make a new culinary masterpiece, the article will tell you the basic steps.
Mimosa salad: ingredients
The dish in question consists of boiled potatoes, carrots, onions, canned fish, boiled eggs, mayonnaise and spices, boiled rice.
Classic Mimosa salad: preparation of ingredients
Rinse about four medium potatoes and two medium carrots under running water. Put the vegetables in a saucepan, pour water so that all the contents are covered with liquid, cook until tender. Cooking time is about fifteen minutes after boiling.
Four hard-boiled eggs. Cool vegetables under cold water (so faster),peel, separate egg whites from yolks.
Put canned fish (saury, tuna, pink salmon, etc.) on a plate or cutting board, mash into puree with a fork.
Clean a small onion. Finely chop the vegetable and scald with boiling water to eliminate excess bitterness. Then put it in a colander and rinse with cold running water. Finely chop the onion.
Classic Mimosa salad: cooking nuances
The dish is laid out in layers, each of which must be greased with mayonnaise. Canned fish is best mixed with mayonnaise immediately. So, the adhesion of the fish to the next layer will be better. Plus, you can mix all the layers with mayonnaise in advance, the salad will soak much better and faster.
The number of eggs must be at least four. Onions are also used for lovers, half a vegetable will suffice.
Classic Mimosa salad: cooking
Put half a glass of boiled rice into a mold and cover with mayonnaise.
Put the prepared fish on the rice layer and also cover with mayonnaise. About two hundred grams of canned fish is enough, which is the contents of a standard jar.
Next, cover the fish with a layer of green or prepared onions with a little black pepper and mayonnaise.
Sprinkle on topgrated protein mass, cover with sauce.
The next layer is grated carrots, which should be tamped down a bit.
Also cover everything with mayonnaise, spreading it evenly with a culinary spatula or fork.
Grated yolks are the final layer.
Classic Mimosa Salad: Conclusion
After cooking, the salad can be decorated with sprigs of greens. It should also be put in the refrigerator, where it will soak for about an hour and a half. To prevent the yolks from winding, cover the dish with cling film, avoiding contact with the final layer.
Serve the dish as a whole or in portions, cut into separate parts.
Now you know how to cook Mimosa salad. Bon appetit!
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