Mimosa with smoked fish

8 servings

60 minutes

Salad 'Mimosa' with smoked fish is an elegant dish born in the era of Soviet cuisine, where simple ingredients were transformed into exquisite gastronomic creations. Its name refers to the delicate spring flowers of mimosa, reminiscent of the texture of crumbly egg yolks. Here, the classic layered structure harmoniously combines with aromatic hot-smoked salmon, tender basmati rice, zesty homemade mayonnaise, and creamy cheese. The taste of the salad is a wonderful balance of softness, smokiness, and a hint of spiciness. Due to its light structure, it is perfect as an appetizer for a festive table or as a full dish for a cozy family dinner. After cooling in the refrigerator, the layers soak in to create a cohesive flavor ensemble. This combination of Soviet tradition and culinary refinement remains relevant.

Energy value per serving

• Calories: 613
• Proteins: 26.7g
• Fats: 39g
• Carbohydrates: 37.1g

Ingredients

• Basmati rice: 400 g
• Butter: 50 g
• Hot smoked pink salmon: 400 g
• Chicken egg: 8 pc
• Chives: 30 g
• Egg yolk: 2 pc
• Dijon mustard: 1 tsp
• Vegetable oil: 150 ml
• Hard cheese: 100 g
• Worcestershire sauce: 5 ml
• Kimchi sauce: 1 tbsp
• Salt: to taste

Cooking steps

1. Soak basmati rice in water up to a finger's depth, place it on the fire, bring the water to a boil, add a pinch of salt, cook for 7 minutes, then add a cube of butter, cover with a lid, remove from heat and let it sit for 12 minutes. Mix and cool the cooked rice.

   Required ingredients:

   • Basmati rice: 400 g
   • Salt:  to taste
   • Butter: 50 g

2. Boil eggs hard in parallel. This is 10 minutes after the water boils in the pot with the eggs.

   Required ingredients:

   • Chicken egg: 8 pieces

3. Whisk 2 egg yolks and 1 teaspoon of mustard, then slowly pour in vegetable oil while continuously whisking until emulsification occurs and the sauce thickens.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Dijon mustard: 1 teaspoon
   • Vegetable oil: 150 ml

4. Add a pinch of salt, grated cheese, a drop of Worcestershire sauce (optional), and a few drops of Tabasco, Sriracha, or any other hot chili sauce to the ready mayonnaise. Mix this sauce with rice.

   Required ingredients:

   • Salt:  to taste
   • Hard cheese: 100 g
   • Worcestershire sauce: 5 ml
   • Kimchi sauce: 1 tablespoon

5. Peel the boiled eggs and separate the whites from the yolks. Finely chop the whites and mix them with hot smoked fish, shredded into fibers, and finely chopped green onions.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Hot smoked pink salmon: 400 g
   • Chives: 30 g

6. In a suitable form, layer half of the rice at the bottom, add a mixture of fish, proteins, and green onions on top, cover it all with another layer of rice and generously sprinkle with grated egg yolk. Seal with plastic wrap and refrigerate for 2 hours.

   Required ingredients:

   • Basmati rice: 400 g
   • Chicken egg: 8 pieces