Incompetent housewives repeatedly make mistakes that deprive Mimoza of tenderness, eradicate mistakes Bashny.Net

How do you make Mimosa? Sounds like a strange question. After all, every hostess can do this. Yes, without a fluffy beauty rarely does the festive table. The controversy over her recipe has been going on for years. Some say there should be 9 layers in a salad, not 10. Some people consider potatoes superfluous and used to replace them with rice. And what kind of fish is not used for salad, not to mention options with shrimp and chicken. Well, taste and color, as they say, there are no comrades. And we will tell you about the general recommendations that will make this dish even more tender and hearty.



In "Mimosa" harmoniously combine the tastes of sweet carrots, salted fish, spicy onions and neutral potatoes. To make the salad tasty, try to maintain this harmony, even if the idea came to replace certain foods in the recipe. 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 facilitate the absorption of 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 you make a salad 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. The crumbly grains of rice give Mimosa originality.

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.

If you prepare a salad from canned fish, then you should give preference to canned food in your own juice. Best salads with salmon fish - sockeye and pink salmon.



Regardless of which 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.

Usually the first layer lay fish, but someone believes that it will be better to put potatoes first. “Perina” from potatoes is soaked in fish juice and will become even more delicious.

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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.

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. 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.



Without the classic salads - olive, "Mimoza" and herring under a fur coat - it is difficult to imagine a festive table. But limited to a traditional set of salads is not necessary. After all, every hostess wants to surprise guests with something unusual. We offer you recipes for beautiful and unusual salads with red fish.