Salads

Mimosa salad"

Mimosa salad"


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Ingredients for the preparation of Mimosa salad

  1. A can of fish in oil (preferably saury) 200 grams
  2. Potato (medium size) 300 grams
  3. 4 eggs
  4. Carrot (medium size) 200 grams
  5. Onions (3 pieces medium size) 150 grams
  6. Table salt to your liking
  7. Mayonnaise 150 grams
  • Main Ingredients: Sardine, Eggs
  • Serving 6 servings
  • World Cuisine

Inventory:

Cutting board, Sharp knife, Saucepan, Tablespoon, Opener, Grater, Transparent deep dish

Cooking Mimosa Salad:

Step 1: Prepare the fish and onions.

Peel the onion, wash under water and finely chop. Then pour boiling water over it for 10 minutes, so that it would not be bitter in the salad. Using an opener, carefully open the canned food with fish, drain the oil from it, although you can leave it, so the taste will be even juicier and more intense. Then carefully remove all the bones from the fish. To do this, with the help of forks, divide each piece in half along the ridge, remove the bones. When this procedure is complete, knead the fish meat with a fork.

Step 2: Prepare the ingredients.

Rinse vegetables well under water. Then boil them until cooked and cool, and then peel them. Repeat with chicken eggs, which need to be boiled hard boiled. Next, separate the whites from the egg yolks. On a fine or medium grater, grate all of the above ingredients and arrange them in different plates or bowls.

Step 3: Laying the layers.

Each layer of Mimosa will need to be smeared with mayonnaise and carefully aligned. So, put canned fish at the very bottom of the dish, then egg whites, on top carrots, then onions. Now lay the potatoes and salt it a little on top in front of a layer of mayonnaise. You can stack thin layers in the same order, but repeat them twice, then outwardly you will get a mirror reflection of the salad.

Step 4: Serve the mimosa salad.

The final layer of salad consists of grated yolks and herbs. The decoration of this salad can be figured cucumbers, tomatoes, radishes, as well as various greens. Before serving salad, let it soak and infuse for 2-3 hours, preferably in a cool place. Good appetite!

Recipe Tips:

- - In order for the layers to be thoroughly saturated, give preference to not too thick mayonnaise. Well, if you have no other choice, then dilute the mayonnaise with the oil that is left from the canned fish. The salad will turn out very tasty and with a more saturated fish taste.

- - There are 3 main and constant components in this salad, these are: canned fish, eggs and mayonnaise. The rest you can change as you wish. Add new ingredients to the salad, change the order of layers, something to exclude from the composition of the salad. Everything is at your discretion, except for the main ingredients.

- - For those who cannot stand the taste, and the smell of onions in any form is also an alternative. You can replace onions with a grated green apple, from this the taste of the salad will become even more tender.



Comments:

  1. Nihn

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