How to cook salad "Mimosa with sprats"?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soviet people from the 90s all fondly remember Mimosa salad with sprats, because when the country was in an economic crisis, it was often the main dish on the festive table. Times have passed, store shelves began to burst with various delicacies, but the nostalgia for a simple puff salad of canned fish remains, and sometimes you really want to cook exactly what you were waiting for with trepidation.

Required Ingredients

According to the recipe, Mimosa salad with sprats consists of the following products:

• 2 boiled eggs;
• 1 can of sprats (180-200 grams);
• 1 large potato boiled in their skins, or two smaller ones;
• 1 medium boiled carrot;
• half onion, red onion is better;
• mayonnaise to taste, green onions to decorate the finished dish.

If there is no red sweet, then you can cook ordinary, but pickled onions - mimosa salad with sprats does not tolerate bitterness, and the marinade neutralizes it.

Preparing food

Eggs are boiled until coolfor at least ten minutes and placed in cold water so that the shell can be easily removed. Potatoes and carrots are boiled in a small amount of water (it is possible in one pan), while it is important to lower the vegetables into boiling water, and not into cold water - so more vitamins will be preserved during heat treatment. Sprats for the Mimosa salad are taken the most common, but it is necessary to study the inscription on the jar before buying: whether it is sprats or sprat pate, so as not to get into a mess, because pate masses are prepared far from the best and not even “average” products.

Open the can, put the fish on a plate and cut into small pieces. Some even mash it with a fork in mashed potatoes, 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 entire salad into a monotonous mass flowing with juice. It would be much more correct to cut the vegetables for the Mimosa salad (with sprats) into small neat cubes, then less liquid will stand out from them and the appearance will be more appetizing. Chop the red onion into thin cubes, trying to chop the onion as small 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. Sliced potatoes are placed at the bottom of the salad bowl, which are smeared with mayonnaise, and fish is laid out in an even layer on it, on which the onion is placed. This is followed by another layer of mayonnaise sauce, then carrotsand some more sauce. Separate boiled eggs: cut the protein in the same way as vegetables - into small pieces and sprinkle them on top of the salad.

Then another layer of mayonnaise and with a spoon smooth the top and sides of the salad (if you make it on a flat dish in the form of a slide). Finely crumble the egg yolks and sprinkle them over the top of the salad, and sprinkle the sides with finely chopped green onions. The prepared salad should be brewed a little so that the products exchange aromas and taste, so you should put it in the refrigerator for an hour and a half. Before serving, garnish the top with a fresh sprig of parsley or dill.

A few lettuce facts

Mimosa salad recipe - 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 of March 8 - hence the design of the salad, which, in turn, became the name of the dish.

The energy value of a salad is between 190 and 220 calories per 100 gram serving, depending on the fat content of the mayonnaise and accompanying ingredients.

There is another Mimosa salad with sprats: with rice, pre-boiled and chilled. It replaces 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 a long time ago:"There is no limit to the food perversion of man" - that's really true.

Eminent chefs consider this salad breaking all the rules of the kitchen due to the mixing of fish and eggs and is often called "mediocre". But the people with rapture "hawala", moreover, sometimes they add hard cheese and apples to it, creating a truly explosive mixture for the stomach and an ideal environment for diseases.