How to prepare "Mimosa": a recipe with a sardine in several variations

Among the abundance of a variety of salads after vinaigrette and "Olivier" most often our hostess prepares "Mimosa". Recipe with sardines is most popular, although this fish is often replaced with saury. And the most pretentious is, probably, "Mimosa" with salmon, pink salmon or salmon - if not in preparation (the stages, in principle, are the same everywhere), then at the cost of ingredients.

Classical "Mimosa"

The recipe with a sardine for a can of fish in oil requires you to take three potatoes, one carrot larger and three eggs. All the ingredients are boiled; Vegetables can be cooked in one container, eggs - preferably separately. A large onion, finely chopped, poured boiling water for five minutes - to remove excessive bitterness. Some housewives use vinegar for this purpose. The onion marinated in it, of course, is rather harmonious for a salad, but gives it a strong sour, so it's better to just scald it. Take a deep salad bowl and grater, and a salad with canned sardines "Mimosa" is collected. From the cans the oil is drained, the fish breaks with a fork and puts it on the bottom. It is greased with mayonnaise, sprinkled with grated egg whites. They rub boiled carrots, smeared with the same mayonnaise. On top of the unfolded onions, again mayonnaise, and potatoes are rubbed on it and mayonnaise again. The top is sprinkled with grated yolks, and the salad is put on the table.

Apple-nut variant

If you do not like the traditional salad "Mimosa", a recipe with a sardine can be modified. Take the potatoes away, take the sweet and sour apple instead, peel it from the peel and sunflower seeds and coarse thirds. The bulb for this recipe can not be scalded, just cut and drain the juice. The salad is again laid out with layers with the smearing of mayonnaise of each of them: sardines - onions - proteins - carrots - apple. Above are crumbled grated finely yolks, mixed with chopped walnuts. For greater saturation, the salad "Mimosa" with a sardine is put for an hour or two in the refrigerator. For beauty, you can decorate it with figurines from fresh cucumbers or boiled eggs.

Easter salad "Mimosa"

The next variation, and very successful. Especially it to taste to those who do not like cooked carrots - here it is not. In the rest - the familiar "Mimosa", a recipe with sardines and cheese, only the order of the laying out a little different. First in the dish put the grated squirrels of four testicles. They are shavings 150 grams of hard cheese, for example, "Russian". Above - polbanky mashed fish, and only after that the mayonnaise mesh is drawn - thicker, because the previous layers are not smeared. Next come two crushed and scalded onions. On them, boiled potatoes are rubbed, the remaining sardine is placed on it, again it is painted with mayonnaise and sprinkled with yolks. You can eat right away, but it's tastier, so it's better to prepare a salad in advance.

Mimosa with cheese and butter

The version is slightly similar to the Easter version, but it has its own peculiarities, thanks to which we get a new taste of the Mimosa salad. Recipe with sardines, but it can be replaced with saury or more expensive fish. The first layer will be the proteins of five eggs - grated, naturally. The second - grated two hundred grams of cheese; It is smeared with mayonnaise. Next, the boiled potato chips (2-3 pieces) are filled and covered with half a can of sardines. It is filled with shavings of grated oil, it takes a gram of one hundred, and to be rubbed better, they first freeze. On top is a crushed and soaked onion, on it - the rest of the fish. Finally, the dish is covered with mayonnaise and sprinkled with frayed yolks. How to soak - serve to the table.

Tomato "Mimosa"

Usually for this dish is taken fish in oil or in its own juice. However, this is an optional condition to make a successful salad "Mimosa": a recipe with sardines can be made from tomato canned food. The first layer for this option is potatoes boiled potatoes. It is spread with mayonnaise and covered with sardine; Tomato sauce is usually thick, so it is advised to rub the fish with it. Sardine is covered with a thin layer of finely chopped onions. Soak it in water, marinate in vinegar or leave it in its natural form - decide for yourself. Onions are covered with grated boiled carrots, and already it is smeared with mayonnaise. Three yolks are rubbed on it, which are then covered with grated squirrels of four eggs. Again, mayonnaise, and for decoration - a crumb of the fourth yolk and chopped herbs - the best is a bow-pen.

Finally, we note that it is not at all important to use canned fish. You can take a boiled - the same sardine or any other. Only in this case it will be necessary to take care that there are no stones left in it that can seriously spoil the mood. Another subtlety: when setting salad soak, cover it with either a food film or a deep plate. So the yolks that make up the top layer will not dry up, and the salad will become more tender and soak faster.