Imagine a festive meal without a salad "Mimosa" is simply impossible. More often tasty piquant interlayer in the salad "Mimosa" is made with different canned fish. But what about the other ingredients that complement the salad, there are different recipes. Today we offer you to prepare a salad "Mimosa" with delicious fish canned food, according to one of the best recipes.
Mimosa salad with canned fish - a classic recipe
Ingredients:
- canned salmon - 1 can;
- chicken eggs - 4 pieces;
- potatoes - 4 pieces;
- carrots (large) - 1 piece;
- onion - 1 onion;
- mayonnaise - 300 g;
- salt - to taste.
Preparation
Potatoes with carrots are placed in one container, filled with water and set to cook until ready on the stove. Eggs boil separately. Finished ingredients are peeled and peeled. At the bottom of the selected dish we rub a lot of potatoes, salt it, cover it with a couple of spoons of mayonnaise and sprinkle it with very finely chopped onions. From the grated carrot we also spread the next layer and cover it with the same amount of mayonnaise. Then comes two grated egg whites, mayonnaise. And now, the most delicious: open a jar of pink salmon, extract from it pieces, open each of them into two parts and remove the ridge unnecessary to us. In a separate bowl we knead the fillet of pink salmon, adding to it half the marinade in which it was. Evenly distribute it to a salad and cover with a mayonnaise layer. Next, distribute the remaining potatoes and, accordingly, the first layer of salt, lubricate. We take two more remaining proteins, grind them on a grater, covering them with potatoes, and in turn they cover with mayonnaise. Yolk eggs decorate the surface of the classic "Mimosa".
Recipe for salad "Mimosa" with fish canned food and cheese
Ingredients:
- processed cheese - 200 g;
- onion - 0.5 bulbs;
- canned saury - 1 pot;
- chicken eggs - 3 pieces;
- vegetable oil - 1 tbsp. a spoon;
- fat mayonnaise - 280 g.
Preparation
Onion finely-finely chopped, evenly distributed on the bottom of the salad bowl and pour it a little oil. Cut the saury pieces into two parts and extract, though soft, but unnecessary ridge. Rvem the fish into small strips, spread it on the bow and make a mesh of mayonnaise in a soft package. As a cheese, you can take a couple of packs of "Russian" processed cheese, which we rub through a fine grater and make the next layer of them. We cover the cheese with mayonnaise in the same way as canned food. We divide the eggs into yolks and proteins. Large rubbed layer of proteins and appropriately lubricate it. And now on the small grater we finish the salad with a layer of egg yolks.
Mimosa salad with canned fish and rice
Ingredients:
- boiled rice - 150 g;
- boiled eggs - 3 pieces;
- boiled carrots - 2 pieces;
- canned mackerel - 1 pot;
- mayonnaise (67%) - 1 packet (280 g).
Preparation
The first layer of the salad "Mimosa" spread round boiled rice and abundantly put on it mayonnaise. Next, distribute a layer of boiled carrots, grated on a grater with large holes and cover it with a mayonnaise layer. From the center of the pieces of mackerel, we take out large bones, and mash the fork with a fork. We distribute it along the salad and also lubricate it. From the eggs leave two yolks, and the rest is finely chopped as the next layer of our "Mimosa". We put on it a fat mayonnaise and cover it with grated yolks.