Mimosa salad

Very tasty, tender, airy, juicy Mimosa Salad.

Smakota ( suggests preparing one of the Mimosa salad options without the usual carrots and rice. For such a salad, it is best to use canned fish in its own juice. The fish should be tender and have a pink color. The salad will taste more interesting and brighter. Other canned fish will also work. Cheese can be used according to your own taste.

We serve the salad in portions or in a common salad bowl. You can also cook it in layers or mix everything. Decorate as desired. If we prepare a salad in layers, it takes some time for it to soak.Salad “Mimosa” will decorate the festive table.

Ingredients for preparing Mimosa salad

  • canned redfish – 1 can.
  • egg – 6 pc.
  • onion – 2 pcs.
  • oil – 50 g.
  • hard cheese – 100 g.
  • homemade mayonnaise – 100 g.
  • ground black pepper – to taste.
  • salt – to taste.

Preparation of “Mimosa” salad

Eggs are washed and boiled in salted water. Cool and clean. We separate the whites from the yolks. Grate the protein on a coarse grater and place on a plate. Pour mayonnaise on top.

Open the fish, drain the liquid into a container (do not pour!). Remove the skin from the fish and separate the bones. Transfer the fish to a container with liquid and knead it well. Place a layer of fish on the protein. Pour mayonnaise.

We clean the onion. Finely chop and salt. We leave it for some time so that the juice comes out. Then we put a layer of onions on top of the fish. Pour mayonnaise.

Grate hard cheese on a fine grater. Spread a layer of cheese on top of the onion.

We put the butter in the freezer so that it freezes a little. Grate on a fine grater. and put on the cheese. Pour a little mayonnaise.

Grate the yolk on a fine grater and spread over the entire surface Mimosa salad.

Salad “Mimosa” finished!

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