An unconventional recipe for making everyone's favorite "Mimosa" salad without canned fish and original dressing.
There is no need to talk about how the Soviet people love this salad, and that at every New Year's table in the last century it was just as in demand as a herring under a fur coat. But if the herring under a fur coat does not lose its relevance, then they began to cook "Mimosa" less and less often (judging by my friends and acquaintances). So it's time to add something new to the recipe.
For example, replace canned fish with baked fish, I use pink salmon. Salt the whole fish and wrap it in foil. I bake at 180 degrees for about 30-40 minutes (depending on its size).
While the fish is "sitting" in the oven, you can boil potatoes, carrots and eggs, then grate everything on a coarse grater. The cooled pink salmon must be disassembled into small pieces, carefully removing the bones.
At the bottom of the plate, I always put potatoes first, I try not to tamp, so that the salad ends up being juicy and airy. Next, cover with a mesh from the dressing. And my dressing is unusual: a mixture of mayonnaise and processed cheese. The proportions can be any, I have 1/3 of mayonnaise and 2/3 of cheese, I do not add salt.
I spread a layer of fish on the potatoes and again a mesh from the dressing. And since pink salmon is a rather dry fish, I put a little more dressings than on potatoes.
The next layer is egg, I do not separate the whites from the yolks. I put some green onions in between the layers for spice.
Next, a layer of boiled carrots and some green onions.
And the final layer will be hard cheese grated with a fine grater, just a little. Let the salad stand for 3-4 hours. Garnish with green onions before serving.
Here is such a delicious and unusual recipe for a long-known salad. Will you cook?
Ingredients:
- Pink salmon fish 1 pc, approximate weight 400-500 grams
- Potatoes 2-3 pcs
- Carrots 2 pcs
- Eggs 6 pcs
- Hard cheese 50 grams
- Processed cheese + mayonnaise
#food and recipes#mimosa salad recipe
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