Classic mimosa salad

Fish 552 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Classic mimosa salad
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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Mimosa with pink salmon, one of the iconic, classic Soviet salads, was prepared in the USSR only on major holidays. The fact is that buying, or rather “getting”, as they used to say at that time, that same canned red fish, was not an easy task. Most often, it appeared in stores on the eve of the holidays and was snapped up in literally an hour. That is why a salad usually appeared on the tables of Soviet people on New Year's and on March 8, successfully echoing with mimosa in vases. Times have changed, but for many of us a festive table is unthinkable without herring under a fur coat, Olivier and, of course, Mimosa. If you, too, cannot imagine a family feast without the latter, prepare it according to our classic recipe.

Ingredients

Directions

  1. Put the butter for the classic Mimosa salad in the freezer in advance.
  2. Mimosa salad, knock the eggs from the blunt end
  3. Eggs for salad should be hard boiled. To do this, put them in a pot of water 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 leaden bloom). Transfer the finished eggs to a saucepan with cold water, nipping them from the blunt end (this will make it easier to peel the eggs). Allow to cool, clean.
  4. Mimosa salad, divide the eggs into whites and yolks, mash the yolk with a fork
  5. Divide eggs into whites and yolks. Chop the squirrels very finely with a knife. Mash the yolks with a fork (they will be needed to decorate the salad). Cover the plates with whites and yolks.
  6. Mimosa salad, finely chop the onion with a knife
  7. Peel the onion, 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. put in a colander or sieve and dry.
  8. Mimosa salad, grate cheese
  9. Grate cheese for Mimosa salad on a fine or medium grater, cover. Tear off coarse twigs from greens, chop everything else properly with a knife.
  10. Mimosa salad, mash the fish with a fork
  11. Remove the fish for the Mimosa salad from the jar, remove the large bones. If the canned food is "in oil", it is better to dry the fish from the oil (it is, as a rule, of low quality); use a paper towel folded in several layers for this. Place the fish in a separate plate and mash with a fork - or chop it in a blender. By the time the layers start to be laid, all the ingredients should be at the same temperature, so it is better to put them all in the refrigerator for half an hour.
  12. Mimosa salad, lay the ingredients in layers, brush the layer with mayonnaise
  13. Lay the layers of Mimosa salad in a wide, but not very deep dish. First spread the chopped egg whites. Put a layer of grated cheese on top of the proteins. Put the mashed fish in the third layer. Lubricate this layer with mayonnaise.
  14. Mimosa salad, grate frozen butter
  15. Lay a layer of chopped onions on top of the mayonnaise. The next layer is half of the mashed yolks. Grease the yolk layer with mayonnaise, and then sprinkle with chopped herbs. Grate frozen butter over the greens.
  16. Mimosa salad, top with yolks, salad is ready
  17. As a final layer of Mimosa salad, rub the remaining yolks through a sieve with a spoon.

Classic mimosa salad



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Mimosa with pink salmon, one of the iconic, classic Soviet salads, was prepared in the USSR only on major holidays. The fact is that buying, or rather “getting”, as they used to say at that time, that same canned red fish, was not an easy task. Most often, it appeared in stores on the eve of the holidays and was snapped up in literally an hour. That is why a salad usually appeared on the tables of Soviet people on New Year's and on March 8, successfully echoing with mimosa in vases. Times have changed, but for many of us a festive table is unthinkable without herring under a fur coat, Olivier and, of course, Mimosa. If you, too, cannot imagine a family feast without the latter, prepare it according to our classic recipe.

Ingredients

Directions

  1. Put the butter for the classic Mimosa salad in the freezer in advance.
  2. Mimosa salad, knock the eggs from the blunt end
  3. Eggs for salad should be hard boiled. To do this, put them in a pot of water 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 leaden bloom). Transfer the finished eggs to a saucepan with cold water, nipping them from the blunt end (this will make it easier to peel the eggs). Allow to cool, clean.
  4. Mimosa salad, divide the eggs into whites and yolks, mash the yolk with a fork
  5. Divide eggs into whites and yolks. Chop the squirrels very finely with a knife. Mash the yolks with a fork (they will be needed to decorate the salad). Cover the plates with whites and yolks.
  6. Mimosa salad, finely chop the onion with a knife
  7. Peel the onion, 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. put in a colander or sieve and dry.
  8. Mimosa salad, grate cheese
  9. Grate cheese for Mimosa salad on a fine or medium grater, cover. Tear off coarse twigs from greens, chop everything else properly with a knife.
  10. Mimosa salad, mash the fish with a fork
  11. Remove the fish for the Mimosa salad from the jar, remove the large bones. If the canned food is "in oil", it is better to dry the fish from the oil (it is, as a rule, of low quality); use a paper towel folded in several layers for this. Place the fish in a separate plate and mash with a fork - or chop it in a blender. By the time the layers start to be laid, all the ingredients should be at the same temperature, so it is better to put them all in the refrigerator for half an hour.
  12. Mimosa salad, lay the ingredients in layers, brush the layer with mayonnaise
  13. Lay the layers of Mimosa salad in a wide, but not very deep dish. First spread the chopped egg whites. Put a layer of grated cheese on top of the proteins. Put the mashed fish in the third layer. Lubricate this layer with mayonnaise.
  14. Mimosa salad, grate frozen butter
  15. Lay a layer of chopped onions on top of the mayonnaise. The next layer is half of the mashed yolks. Grease the yolk layer with mayonnaise, and then sprinkle with chopped herbs. Grate frozen butter over the greens.
  16. Mimosa salad, top with yolks, salad is ready
  17. As a final layer of Mimosa salad, rub the remaining yolks through a sieve with a spoon.

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