How to prepare a salad with canned fish Bashny.Net

Salad "Mimosa", along with olive and herring under a fur coat, is included in the triumvirate of popular mayonnaise salads native to the USSR. Its history began in the seventies of the twentieth century, and the taste is familiar to everyone since childhood - the dish turns out to be surprisingly tender and hearty.



DepositPhotos

Without Mimoza, a rare holiday in most Soviet families did. At first glance, it seems that the recipe for a fluffy beauty is simple, but, as in any dish, Mimoz has its own subtleties and secrets, which "Site" He is willing to share with readers.

How to prepare Mimosa salad It is believed that in the traditional recipe of this phenomenal dish there should be 9 or 10 layers, about the content and order of which zealous adherents of the classics conduct a long-term unquenchable dispute. How to make MimosaMany housewives know, but each has its own recipe for salad.



DepositPhotos

Sometimes recipes differ so much that they are related only by fish and a “cap” of grated yolk, without which the meaning of the name is simply lost. In order not to break spears in vain in disputes about the canonicity of various variants of Mimoza, we took as a basis a recipe from the culinary section of the journal Science and Life for 1998.



DepositPhotos

With frozen butter, but without potatoes and carrots, the salad is tender, juicy, airy, exactly the same as it was many years ago from my mother!

The ingredients

• 100-150g hard cheese
• 6 eggs
• 1 can of canned fish
• 3 bulbs
• 100g frozen butter
• 250g mayonnaise
• green

Preparation

1. Hard-boiled eggs. Separate the proteins from the yolks. Grind the squirrels and cheese in a fine grater.
2. Carefully clean the fish of bones and other inedible parts. Break it with a fork along with the liquid from the jar.
3. Cut the onion and scald it with boiling water. Frozen butter sodium on a large grater. Grate on a fine grate of yolks.
4. Lay the salad in layers: egg proteins, cheese, canned fork, half mayonnaise, chopped onions, butter, half yolk, residue of mayonnaise, finely chopped greens mixed with the remaining yolk.
5. Bon appetit!
   
   
   DepositPhotos

Secrets and subtleties of preparing the perfect "Mimoza"

1. How to rub
   The beauty of Mimosa salad is in the variety of contrasting tastes that simultaneously fall on taste buds. To do this, all the ingredients of the salad (except onions and fish) should be rubbed in a small grater. This is even more important than making beautiful layers.
   
   
   DepositPhotos
2. Selection of ingredients
   The salad harmoniously intertwines the tastes of sweet carrots, salted fish, spicy onions and neutral potatoes. To make the salad tasty, you should maintain this harmony, even if you want to replace certain ingredients. Initially, Mimoza was prepared from canned fish in oil pouring, but over time they also began to use boiled, baked, salted and even smoked fish, shrimp and crab sticks.
   
   
   
   DepositPhotos
   
   All these recipes have their own specifics of preparation. For example, if a salad is made from fat saury or cod liver, the amount of onions in the recipe should be slightly increased - this will make it easier to digest the salad.
   
   But in the delicate salad "Mimosa with shrimp" onions can not be added at all, so as not to coarse the taste. If the salad is prepared from low-fat boiled fish, then a particularly delicate taste hue will give it a layer of frozen and grated butter.
   
   The layer of potatoes in the salad can be replaced with a layer of rice without sacrificing taste. Many even believe that rice is much better for Mimosa salad than potatoes. When using rice, it is desirable to give preference to long-grain varieties. Crumbly grains of rice give Mimosa originality.
   
   
   
   DepositPhotos
   
   Many people have a negative attitude towards carrots in salads. In this case, the root crop can be replaced with fresh apples or Bulgarian pepper. To maintain a balance of sweet and brackish taste in a salad, it is better to give preference to moderately juicy apples of sweet varieties.
   
   Low-fat fish salad complements cheese perfectly. With a variety of fish products, hard cheese with creamy taste is well combined. The unique charm of the salad will give the original dressing of delicate cottage cheese mixed with liquid mayonnaise.
   
   
3. Fish
   If the salad is prepared from canned fish, then you should give preference to canned food in your own juice. Best salads with salmon fish - sockeye and pink salmon. 410994
   
   
   
   Regardless of what fish is used for salad, it must be thoroughly cleaned of bones and other inedible parts. Fish should be stretched or cut into very small pieces.
   
   
4. mayonnaise
   Today, many people criticize Mimosa for excessive fat. Nowadays, you can use a light mayonnaise sauce or replace it with a yogurt dressing. Try mixing fur coat mayonnaise with sour cream. One to one. And less fat and softer taste.
   
   
   
   It is better to miss with mayonnaise only layers with boiled vegetables. All the other ingredients of the salad are juicy and self-sufficient in themselves. At the same time, for one layer, a coffeespoon of mayonnaise is enough.
   
   
5. Alternation of layers
   I used to put the first layer of fish, but my friends told me it would be better to put the first layer of potatoes. “Perina” from potatoes is soaked in fish juice and will become even more delicious. Now that's what I do, the first layer of potatoes, and then the fish. After the fish layer, it is recommended to put a layer of onions. It is best to use salad varieties - sweet-sharp, but not bitter. Other varieties of onions after cutting it is best to pour boiling water to remove excessive bitterness.
   
   
6. Serving
   As a rule, the salad is made on a large flat dish, and then cut like a cake, and laid out on snack plates without disturbing its layered structure.
   
   DepositPhotos
   
   The appearance of the salad "Mimosa" leaves a wide scope for creativity. Sometimes greens are placed on top, around which the grated boiled yolk is scattered, imitating a twig of mimosa. Such a service pleases the eye and reminds of spring and sun.
   
   
   
   DepositPhotos
   
   You can decorate Mimosa with delightful calli from cheese envelopes and greens. Children will certainly like a salad in the form of a circle of cheese, decorated with cute egg mice, with ears made of pieces of cheese.
   
   

Now you know, How to make a delicious "Mimosa". Maybe you have your own secrets of cooking this traditional Russian salad, please share with our readers in the comments.

Without Christmas salads - olives, Mimozy and herring under a fur coat - it is difficult to imagine a New Year's table. But limited to a traditional set of salads is not necessary. After all, every hostess wants to surprise guests with something unusual, truly festive.

"Site" We offer you recipes for 10 beautiful and unusual salads. Prepare them on New Year’s Eve and you will see that in 2019 you will be lucky!

It's New Year's Eve and you don't have any ideas for a holiday dinner? Do not worry, today we will tell you how to make a stunning New Year’s salad with original design. All guests will be asking for a recipe!