Mimosa salad became popular in the Soviet Union in the 1970s. This salad is considered an appetizer salad, it is perfect for a festive feast.
Mimosa salad got its name because of its external resemblance to the Mimosa flower. By the way, this salad cocktail is prepared not only in the CIS countries. It is also relevant for Europeans. However, in Europe, it is considered a garnish to meat dishes.
If the usual mimosa salad bored you, then we recommend preparing Mimosa in a new way.
Ingredients for Mimosa salad:
- Onions – 1 pc;
- Eggs – 5 pcs;
- Sardine (canned) – 200 g;
- Mayonnaise – 4 tablespoons;
- Cheese – 200 g;
- Ground black pepper – a pinch;
- Paprika – a pinch;
- Salt – a pinch;
- Butter – 30 g.
Preparation of Mimosa salad:
Cut the onion into large pieces and chop in a blender. Cut sardines into small pieces. Cool the boiled eggs, peel and separate the whites from the yolks.
Grate the cheese finely, ½ of it into a round salad mold.
Mix mayonnaise with ground black pepper, paprika and salt. Smear some of the mayonnaise on the cheese layer.
Remove excess juice from the onion mass and place the onion as a second layer on top of the cheese. On the onion layer put the sardine sliced
. Grate the proteins on a fine grater, cover the fish layer with them. Chop
cold butter on a coarse grater directly on the protein layer, spread the butter evenly on the surface with a fork
.
Put the rest of the cheese on the creamy layer, smear with mayonnaise.
Decorate the top of the salad with the rest of the cheese on the sides. Grate yolks in the middle, spread an even layer.
Remove the mold from the salad and serve.
The advantage of this Mimosa is that it does not need to be soaked in the refrigerator.
