Mimosa with shrimp and carrot mayonnaise
4 servings
25 minutes
A twist on a well-known salad plot performed by Vlad Piskunov, chef of the Matryoshka restaurant. In addition to the luxurious filling, in which shrimp and salmon play on the same team, it is worth paying attention to two of the author's discoveries. Firstly, it makes sense to dry the grated yolk in the air before adding it to any "Mimosa" - then the curls of the grated yolk will remain fluffy, and will not stick together in a lump. Secondly - carrot mayonnaise, where ordinary mayonnaise is mixed with evaporated carrot juice. It is easy to prepare such a sauce at home, and a new sweet and spicy note will appear in the main New Year's sauce.
1
Prepare carrot mayonnaise. Reduce carrot juice by half and cool it down. Add vegetable oil, butter, and blend until smooth. Then add mayonnaise, lemon juice, and salt. Mix well.
- Carrot juice: 200 ml
- Vegetable oil: 20 ml
- Butter: 20 g
- Mayonnaise: 150 g
- Lemon juice: 0.5 teaspoon
- Salt: to taste
2
Boil the eggs hard. Separate the yolk, grate it on a fine grater, spread it on paper, and let it dry for 2 hours.
3
Boil potatoes and carrots in their skins, cool them down, peel, and grate them on a fine grater.
- Potato: 120 g
- Carrot: 100 g
4
Boil shrimp (50–60 g) with salt, black peppercorns, and bay leaf. Cook for no longer than 3–7 minutes (depending on size) to avoid them becoming rubbery. Then peel and chop very finely.
- Shrimp: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
5
Finely shred the salmon fillet with a fork.
- Smoked salmon: 120 g
6
Layer the salad in a ring in the following order: potatoes, a bit of carrot mayonnaise, then grated frozen butter, salmon, then a bit more carrot mayonnaise, carrots, more mayonnaise, shrimp, mayonnaise. Sprinkle with yolk on top. Do not pack the salad tightly. After layering four portions like this, place them in the refrigerator.
- Potato: 120 g
- Mayonnaise: 150 g
- Butter: 20 g
- Smoked salmon: 120 g
- Carrot: 100 g
- Shrimp: 150 g
- Chicken egg: 3 pieces
7
Before serving, clean the remaining shrimp from shells and heads, remove the intestinal veins, and leave the tails. Quickly fry the shrimp in vegetable oil with salt and pepper.
- Shrimp: 150 g
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
8
Carefully remove the ring from the salad, garnish with fried shrimp, and serve.
