Mimosa Salad". Detailed Step By Step Recipe With Photo

Mimosa salad with canned food comes from the 70s of the last century, surprisingly, this is a real veteran of festive feasts. In those days, there was no variety of products on store shelves, to put it mildly, so the hostesses tried to build something edible from the available, they did it, because there is a good saying for good reason: "the need for invention is cunning." The assortment of canned fish was rich, and the recipes based on them turned out to be very tasty. I believe that by the spring holidays, when mimosa is blooming in full, someone first decorated a cold appetizer with grated chicken yolk and named it after this fragrant flower. Since then, the salad "Mimosa" has settled at festive feasts next to the herring under a fur coat and the traditional "Olivier".

Mimosa salad is a simple and tasty dish, nowadays you can afford something more refined for the holidays, however, you can also serve a beautifully decorated appetizer for a quick dinner without any special frills and costs.

• Cooking time: 45 minutes
• Servings: 6

Ingredients for Mimosa salad

• 2 cans of canned fish;
• 4 chicken eggs;
• 130 g white rice;
• 150 g carrots;
• 35 g butter;
• 20 ml olive oil;
• 100 g mayonnaise;
• 3 g ground turmeric;
• salt, pepper, parsley.

Method of preparing salad "Mimosa"

For the "Mimosa" salad we cook crumbly white rice, sticky for this recipe will not work, it will not be tasty and not beautiful. Put a piece of butter in a saucepan, pour a glass of water, pour a teaspoon of coarse salt. We wash the groats in cold water. When the butter melts, add rice and bring to a boil. Cook in a closed saucepan over low heat for 9-11 minutes. We wrap the finished cereal, leave for 10 minutes.

Put the boiled rice on a plate to cool to room temperature.

Canned fish (in oil or in its own juice) put in a plate, remove the skeleton, spices. Knead the pulp along with juice and oil to make fish gruel. Saury, tuna, pink salmon, mackerel and sardines are suitable for the Mimosa salad.

Cook hard-boiled eggs, separate the whites from the yolks. Rub the egg whites on a cheese grater.

The egg yolk is also three finely. If the yolk is pale and has nothing to do with mimosa in color, sprinkle it with ground turmeric to make it golden yellow.

We clean the raw carrots, three on a coarse grater. Heat olive oil in a frying pan, put carrots, sprinkle with salt to taste, sauté for 6 minutes, cool.

Layers of Mimosa salad:

• boiled rice;
• mayonnaise (several layers);
• canned fish;
• mayonnaise;
• sauteed carrots;
• mayonnaise;
• egg white;
• egg yolk.

We put the Mimosa salad in the refrigerator for 2-3 hours, the ingredients of this dish should soak and “get to know” each other. From my own experience I will say, let nutritionists and doctors scold me: the next day the salad becomes tastier!

Decorate the salad with fresh herbs before serving. Mimosa salad is ready. Bon Appetit!

A few tips, so to speak, for a change. You can add a little fried onion to sautéed carrots, it will turn out delicious.

You can also add an extra layer of grated cheese between the carrots and the egg to the salad.