Mimosa salad with canned food is a simple and ingenious legacy of the Soviet culinary school. The history of its occurrence is not known for certain. Because of its "proletarian" origin, it is despised by some supporters of high cuisine. Some consider primitive salad with canned fish. "Mimosa" can be transformed and for the sake of whimsical lovers of exotics. Consider the classic version of this dish.
Selection of ingredients
The obligatory ingredients in this dish are only three: mayonnaise, onions and fish. However, at present there are those who wish to exclude one of these ingredients from the salad. And with a skillful approach it can even play "Mimosa" on hand and improve it. Also very important ingredient are boiled eggs - they play a big role in the decor of the dish. "Mimosa" salad with canned food requires that the fish that make up it be as gentle as possible. The best option is saury. Although you can take any fish of proper quality, not only canned, but also hot smoked, and even boiled. Onion is desirable to take salad. And if you have a common bitter onion, pre-marinate it, mashing with salt and some fragrant vinegar. Before filling in the salad, it should be washed with hot water. Mayonnaise, unfortunately, is an obligatory ingredient of this salad. It is better to cook it at home, whisking yourself. It is not necessary to abuse this sauce, it should only shade the totality of other ingredients. Eggs try to pick up with the most vivid yolks, this will make the salad "Mimosa" with canned the most aesthetic. Another taste nuance: a layer of pickled onions should be laid on top of the fish layer. This is an important moment for recreating the traditional taste of the dish.
Mimosa salad with canned food. The recipe is classic
The number of ingredients is given for five servings. One can of canned fish will need half a glass of rice, four medium-sized carrots, green or salad onions, mayonnaise, pepper, salt and five eggs. You can take another extra portion of boiled yolks for decoration. Mimosa salad with canned food begins with the preparation of ingredients. Carrots, rice and eggs boil. Open the canned food, drain excess liquid, remove the bones and skin from the fish. Mash the flesh with a fork (you can rub through a large sieve for greater uniformity). Onions prepare, cutting and marinating. Green just grind. If you are sure of the origin of the eggs, then they can be slightly undercooked, this will brighten the yolk. The most harmonious salad will look in a glass rectangular container, it will clearly show all the layers. First lay half the rice (it should cool down well), grease with mayonnaise. Then - a layer of fish. Take care of its uniformity. Lubricating mayonnaise, sprinkle onions with onions, pepper and salt. Lay out the crushed proteins (preferably, if they are rubbed on a fine grater), and then grate the boiled carrots. Slightly press down already laid layers with your hands and place a layer of mayonnaise thicker on top. Repeat all the layers first. Sprinkle the top of the salad with grated yolks.