Mimosa salad - recipe with cheese

Salad dish is the most universal. There are countless recipes of salads, in which different products can be combined in the most unexpected way.

Currently, Mimosa salad is one of the most popular dishes for a festive table in almost the entire Slavic post-Soviet space. It is delicious and not too difficult to prepare a dish.

Tell us how to prepare salad "Mimosa" from salmon with cheese, this recipe can be considered classic.

Recipe for salad "Mimosa" from salmon with cheese

Ingredients:

• eggs fresh chicken (preferably with bright yolks) - 6 pcs .;
• canned fish from salmon fish in oil or in its own juice - 1-2 cans;
• hard cheese - about 200 g;
• mayonnaise (preferably home-made) - about 200-250 ml;
• butter, natural - 100 g;
• onion common or white salad - 2-3 medium sized bulbs;
• lemon;
• Fresh greenery is different (parsley, coriander, dill).

Preparation

Pre-slice the butter in the freezer compartment of the refrigerator. Eggs shall be hard-boiled (after boiling we cook about 6-8 minutes, no more, otherwise the yolks will have an unpleasant color). Cool the eggs with cold water and clean it from the shell. Separate the proteins from the yolks. We knead yolks with a fork. Squirrels cut with a knife, the smaller - the better. We put the proteins and yolks in separate bowls.

We clean the onion and cut it with a knife as small as possible (you can use a large grater or blender for this). Onions are slightly salted and sprinkled with lemon juice.

We rub the cheese on medium or shallow grater. We chop the greens with a knife. We extract the fish from the jar and knead it with a fork in a separate bowl.

We will spread the salad layers, you can put all the prepared ingredients in the refrigerator for 30-40 minutes before laying out.

On a wide, but not too deep dish we lay out an equal layer-substrate of chopped egg whites. Top - a layer of grated cheese. The third layer will be mashed salmon. Now we do on top of a frequent "mesh" of homemade mayonnaise and level it carefully with a shovel, so that the layer turned out to be solid. Then lay a layer of chopped onion, on top - another layer of mayonnaise and the last layer - crushed egg yolks alternately with the grated butter on grater. From above we make for the beauty a thin "mesh" of mayonnaise, but do not smear it. We adorn the leaves and twigs of greenery. Before serving it would be nice to put a salad for at least an hour for 2 on the shelf of the refrigerator.

Mimoza salad is served well with soaked apples and northern berries, salted mushrooms, light table wine, vodka or berry tinctures.