Mimosa is a native Soviet salad, which became relevant to society around 1970. The salad is prepared from several layers, in appearance, or rather color scheme, slightly resembles the Mimosa flower. Actually, thanks to the silver acacia, the salad got its name, used in the common people.
In Europe, Mimosa salad is also known, but as a garnish or decoration to other dishes. Mostly Europeans know Mimosa as a dish of grated yolks.
An important part of the salad is canned fish. It is better to choose canned fish of good quality, so that the salad will be rich and tasty. Let’s prepare one of the variants of Mimosa salad.
Ingredients for Mimosa salad:
- boiled potatoes – 3 pcs;
- canned tuna – 180 g;
- onion – 1 pc;
- boiled carrots – 2 pcs;
- processed cheese – 2 pcs;
- egg – 3 pcs;
- mayonnaise.
Preparation of Mimosa salad:
Boiled potatoes rub on large cutters grater, peeled in advance. Lay out the potato mass on the bottom of the pastry mold, tamp it down and cover with a mesh of mayonnaise.
On this layer put canned tuna, rid of oil, tamp it down
.
Smear the fish layer with mayonnaise.
Finely dice onions, grate carrots. Put the vegetable mass on the tuna layer, spread evenly on the surface. On the vegetable layer form a mesh of mayonnaise.
And here is a new ingredient: grate cooled cheese on a coarse grater on the surface of the salad.
Boil hard-boiled eggs, peel and divide the whites and yolks.
Smear the cheese layer with mayonnaise, grate the whites on top with a fine grater. Cover the layer of whites with a thin mesh of mayonnaise. Rub yolks on the protein layer, spread evenly on the surface.
Leave the salad in the refrigerator for 2 hours
.
Don’t forget to cover the top with cling film.
Removing the pastry ring from the salad is easy, you need to twist it slightly in place before removing it.
You get a delicious hearty salad for the New Year.
