In the Soviet Union, salads such as Olivier and Herring under a fur coat were very popular. This continued until the 1970s, when Soviet chefs created the Mimosa salad. The new dish quickly filled all the festive tables of the country.
Probably, the surge in the relevance of the salad is due to the fact that it was a kind of innovation for society.
The salad was named after a beautiful spring flower
.
Paradoxically, in the end, “Mimosa” was prepared for the New Year’s table.
The basis of the salad was canned fish, egg yolk, whites, mayonnaise and carrots. It was this combination of bright carrots and whites with yolks that created an association with a flower.
Let’s prepare the salad “Mimosa” in a new way.
Ingredients for salad “Mimosa”:
- eggs – 6 pcs;
- canned sardines – 180 g;
- onion – pcs;
- lemon juice;
- carrots – 2 pcs;
- cheese – 150 g;
- butter – 80 g;
- mayonnaise;
- salt – ½ tsp.
Preparation of salad “Mimosa”:
Finely dice the onion, pour lemon juice and leave to marinate. At this time, boil hard-boiled eggs, cook carrots until tender.
Cooled eggs peeled, separate the whites from the yolks. Grate the yolks on a fine grater, and the whites on a coarse grater.
Remove the oil from the sardines, knead the fish with a fork to the state of mush
.
In a salad bowl put the first layer of proteins, smear with mayonnaise. On the protein layer put the fish, level it, sprinkle with pickled onions.
Each layer is smeared with mayonnaise or make a mesh of this sauce. Grate cheese on large grating cutters, put it on the onion layer. Put the carrot layer on the cheese layer.
Rub cold butter on the carrot layer, smeared with mayonnaise.
Sprinkle the butter layer with yolks.
Leave the salad in the refrigerator for 2 hours.
The result is a great salad “Mimosa” A new ingredient, namely butter, can make the dish more juicy and interesting in taste.
