Salads are present at almost every family celebration. They are an integral part of any table. Mostly we are used to seeing Olivier, Herring under Shuba, Caesar on the holiday. Fewer and fewer families prepare for the celebration of Mimosa. Although, this salad, like all the others, deserves attention.
Mimosa is a spring salad filled with colorful products. It will perfectly brighten up your holiday lunch and dinner. The salad will complement the general table and add variety to the appetizers. Mimosa is prepared quite simply and from budget products.
Let’s create a Mimosa salad with our own hands.
Ingredients for Mimosa salad:
- salted trout – 200 g;
- boiled carrots – 100 g;
- boiled potatoes – 250 g;
- green onion – 20 g;
- eggs – 2 pcs;
- salt – 1 pinch.
Ingredients for the cream:
- cream-cottage cheese – 200 g;
- mayonnaise – 1 tbsp.
Preparation of Mimosa salad:
Mix cream-cottage cheese with mayonnaise to prepare the cream. Boil vegetables and eggs in advance, peel
them. Put the cream in a pastry bag. Boiled eggs are divided into yolks and whites.
Yolks are rubbed on a coarse grater, we will need them at the very end.
Cut small cubes of salted fish.
Rub potatoes on a coarse grater
.
Lay out on cellophane spread on the table. Thickness of the potato layer – two palms
. Tamp the rectangular potato layer with a fork and smear with a grid of cream. Do not forget to salt the layer.
Grate carrots on a fine grater and lay them lengthwise on ½ of the layer. On the carrot layer put the fish and sliced protein.
Lubricate the components with cream.
Place the onion nibs along the fish and protein.
Roll up the potato layer with the stuffing inside to make a roll. Seal the roll carefully in cellophane.
We leave the roll in the refrigerator until it hardens, and then cut it into small portions.
We make a cap of cream on top and dip it in egg yolk, which we prepared in advance.
We get an interesting and unusual serving of Mimosa salad.
You can take any fish to taste.
