Many housewives have forgotten about such a salad as "Mimosa", because in the culinary world, appetizers are much more interesting. However, if this dish is given a completely new image, in the form of a roll, then it will again become the main decoration of the festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In principle, the recipe for Mimosa salad is quite ordinary, and is known to almost every housewife. Its main ingredient is canned fish such as saury, pink salmon, sardine, herring, mackerel, tuna, etc. The other staples of the dish are boiled carrots, hard-boiled eggs, raw onions and hard cheese. Boiled potatoes, fresh apples, and green onions can be added as a supplement. This salad is used even by those on a diet.
However, despite the seeming ease of its preparation, in order to get an excellent result, there are secrets that have been revealed by many years of practice:
- First, it is mayonnaise. Naturally, it is better to cook it yourself. But there is a place to be purchased, but then you should opt for a thick high-calorie mayonnaise. Because, dietary mayonnaise, so popular today, will simply spoil the true taste of the salad.
- Secondly, the alternation of layers. But since our salad is decorated with a roll, you can experiment here, while the fish should always be in the middle of the roll.
- Thirdly, Mimosa salad acquires a light, delicate and delicate taste only if you grind products (except onions and fish) exclusively on a fine or medium grater. This significantly affects the taste and the speed of soaking of the salad.
- Fourth, do not forget to decorate the dish, remember its name. Mimosa is a fragile, subtle hint of a warm, beautiful spring. Therefore, it is necessary to shade the top layer with the yellowness of the yolks and chopped green onions, or dill.
- Caloric content per 100 g - 183 kcal.
- Servings - 4
- Cooking time - 20 minutes plus additional time for cooking and cooling food
Ingredients:
- Canned mackerel - 1 can
- Carrots - 2 pcs.
- Onions - 1 pc.
- Green onions - 4 sprigs
- Eggs - 4 pcs.
- Hard cheese - 150 g
- Mayonnaise - 200 g
- Salt to taste (for cooking carrots)
Cooking salad "Mimosa" roll
1. Boil eggs hard-boiled. To do this, dip them in cold water, place them on the stove and cook for 10 minutes. Then cool, peel and separate the whites from the yolks.
2. Now prepare a bamboo mat and wrap it with cling film. Layer layers of food, but only in reverse order. Spread the finely grated egg white in the first layer. It is not necessary to grease it with mayonnaise.
3. Then apply a layer of finely grated hard cheese, sprinkle with mayonnaise and spread over the entire surface with a spoon.
4. The next layer is boiled carrots. It must be pre-boiled in salted water until cooked and cooled well, so I recommend doing this in advance. So, peel the carrots, grate and put them in an even layer on the cheese. Pour mayonnaise on it and spread it all over the area.
5. Peel the onions, wash, cut into half rings and spread over the carrots.
6. Wash green onions, dry, chop finely and then place. At the same time, leave one feather to decorate the salad.
7. Remove the canned fish from the jar, remember it a little in medium pieces and place in the center of the salad area.
8. All products are ready, it remains only to roll the Mimosa salad into a roll. To do this, use a mat (bamboo rug) to lift the edges of the salad towards each other and place them one on top of the other. Wrap the roll with the cling film that was wrapped around the rug and leave it to lie down for about 1 hour to soak all the layers.
9. Then unwrap the salad, put on a dish and garnish with grated yolks and chopped green onions.
See also a video recipe on how to make Mimosa salad:
