Mimosa Salad with Apple

Fish 611 Last Update: Mar 18, 2021 Created: Feb 23, 2021 0 0 0
Mimosa Salad with Apple
  • Serves: 6 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
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Mimosa salad with apple recalls the famous scene from the movie "Office Romance", although we are not sure that the heroine was talking about this particular dish. "And I cook this salad better than your wife: I always add a grated apple to it." We also thought that this was a very good idea, and we immediately brought it to life. The sweet and sour apple harmoniously combines with the delicate taste of hot smoked pink salmon and gives the Mimosa salad an unusually pleasant juiciness. By the way, you don't have to rub the apple, but put a little more effort and cut it into very thin strips. More sophisticated!

Ingredients

Directions

  1. To prepare Mimosa salad with an apple, first boil the potatoes in their uniforms, peel, cool, grate.
  2. Dip the eggs in a pot of water. Place a saucepan over medium heat and bring to a boil. Continue cooking for no more than 10 minutes. (if the eggs are digested, their yolks will be covered with a bloom of lead color). Transfer the finished eggs to a saucepan with cold water, piercing them from the blunt end (this will make it easier to peel the eggs). Allow to cool, clean. Divide eggs into whites and yolks. Chop the squirrels very finely with a knife. Mash the yolks with a fork (we will decorate the salad with them). Cover the plates with whites and yolks.
  3. Peel the onions for the salad, chop very finely with a knife or grate on a coarse grater. If the onion is very "evil", sprinkle it with 3-4 pinches of salt, mix and pour hot water, and after 15-20 minutes. discard in a colander or sieve and dry.
  4. Disassemble the smoked fish for the Mimosa salad into pieces, carefully removing the bones. Place the fish in a separate bowl and mash with a fork - or chop it in a blender. By the time the layers start to be laid, all the ingredients of the Mimosa salad should be at the same temperature, so it is better to place them all in the refrigerator for half an hour.
  5. In a wide, but not very deep salad dish, put half of the grated potatoes in an even layer. Then put half of the chopped fish, and the next layer is chopped onion. Brush with half mayonnaise.
  6. The next layer of Mimosa salad is half of the chopped proteins. Then - the remaining potatoes. Next is the remaining fish.
  7. Then peel the apple, grate it directly on the fish layer (the amount of grated apple - to taste). Brush with mayonnaise as soon as possible, leaving very little to decorate the salad.
  8. Then add the remaining proteins, lightly grease them with the remaining mayonnaise. As a final layer of the Mimosa salad, rub the remaining yolks through a sieve with a spoon. Before serving, the Mimosa salad with an apple should be infused in the refrigerator for at least 2 hours, and preferably overnight.

Mimosa Salad with Apple



  • Serves: 6 People
  • Prepare Time: 2 hours 30
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

Mimosa salad with apple recalls the famous scene from the movie "Office Romance", although we are not sure that the heroine was talking about this particular dish. "And I cook this salad better than your wife: I always add a grated apple to it." We also thought that this was a very good idea, and we immediately brought it to life. The sweet and sour apple harmoniously combines with the delicate taste of hot smoked pink salmon and gives the Mimosa salad an unusually pleasant juiciness. By the way, you don't have to rub the apple, but put a little more effort and cut it into very thin strips. More sophisticated!

Ingredients

Directions

  1. To prepare Mimosa salad with an apple, first boil the potatoes in their uniforms, peel, cool, grate.
  2. Dip the eggs in a pot of water. Place a saucepan over medium heat and bring to a boil. Continue cooking for no more than 10 minutes. (if the eggs are digested, their yolks will be covered with a bloom of lead color). Transfer the finished eggs to a saucepan with cold water, piercing them from the blunt end (this will make it easier to peel the eggs). Allow to cool, clean. Divide eggs into whites and yolks. Chop the squirrels very finely with a knife. Mash the yolks with a fork (we will decorate the salad with them). Cover the plates with whites and yolks.
  3. Peel the onions for the salad, chop very finely with a knife or grate on a coarse grater. If the onion is very "evil", sprinkle it with 3-4 pinches of salt, mix and pour hot water, and after 15-20 minutes. discard in a colander or sieve and dry.
  4. Disassemble the smoked fish for the Mimosa salad into pieces, carefully removing the bones. Place the fish in a separate bowl and mash with a fork - or chop it in a blender. By the time the layers start to be laid, all the ingredients of the Mimosa salad should be at the same temperature, so it is better to place them all in the refrigerator for half an hour.
  5. In a wide, but not very deep salad dish, put half of the grated potatoes in an even layer. Then put half of the chopped fish, and the next layer is chopped onion. Brush with half mayonnaise.
  6. The next layer of Mimosa salad is half of the chopped proteins. Then - the remaining potatoes. Next is the remaining fish.
  7. Then peel the apple, grate it directly on the fish layer (the amount of grated apple - to taste). Brush with mayonnaise as soon as possible, leaving very little to decorate the salad.
  8. Then add the remaining proteins, lightly grease them with the remaining mayonnaise. As a final layer of the Mimosa salad, rub the remaining yolks through a sieve with a spoon. Before serving, the Mimosa salad with an apple should be infused in the refrigerator for at least 2 hours, and preferably overnight.

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