To make any of the salad options tasty, you need to remember some rules, for example, the layer of fish should never be the first, and the pickle from canned food must be drained very carefully. The layers in the salad are not compacted, but remain "airy". It is best to take red onions, pre-pickle or scald chopped white onions with boiling water. A layer of onion in a salad can be poured with canned fish brine. Usually, all layers in the salad are greased with mayonnaise (preferably homemade) and salted. Top with Mimosa salad can be garnished with fresh herbs, chopped eggs or carrots.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish and Seafood / Salmon
Dish: Salads / Mimosa Salad
Geography of cuisine: Russian cuisine
- Salmon fillet - 200 grams
- Eggs - 4 Pieces
- Carrots - 150 Grams
- Cheese - 150 Grams
- Green onion - 1 Bunch
- Fresh greens - To taste
- Mayonnaise - To taste
- Salt - To taste
How to cook "Mimosa" without potatoes "
1 Boil salmon fillets in a little salted water until tender. Transfer the fish to a colander, refrigerate, remove bones, if any, and mash the fillets with a fork. 2 Boil washed carrots separately, refrigerate and peel. 3 Boil the eggs hard-boiled, peel and separate the whites from the yolk. 4 Grate boiled carrots, whites, yolks and cheese on a fine grater. 5 Chop green onions and fresh herbs finely. 6 Lay the salad in layers: egg whites, salmon, carrots, green onions, cheese, egg yolk. Coat each layer with mayonnaise and salt to taste. 7 The last layer, if desired, garnish with fresh herbs. 8 Cover the salad bowl with cling film and refrigerate for 2-3 hours before serving. 9 Bon appetit!