Fish salad "Mimosa"
8 servings
90 minutes
Fish salad 'Mimosa' is a delicate and airy dish that has gained popularity on festive tables. Its name is associated with the bright yellow layer of grated egg yolk resembling mimosa flowers. The history of the salad goes back to the Soviet past when it became a symbol of home comfort and festive gatherings. The taste of 'Mimosa' harmoniously combines the creamy tenderness of mayonnaise, the light sweetness of carrots, the softness of rice, and the savory saltiness of canned pink salmon. Finely chopped onion adds a touch of freshness, while herbs provide the finishing touch. This salad is perfect for both festive evenings and cozy family dinners. Before serving, it should be given some time to soak so that the layers become even juicier and more flavorful.
1
Prepare all the ingredients.
2
Rinse the rice and cook as instructed on the package.
- Rice: 150 g
3
Boil the carrot without peeling until cooked.
- Carrot: 250 g
4
Place the eggs in boiling water and cook for 13 minutes, then cool under running water.
- Chicken egg: 5 piece
5
Chop the onion into small cubes and pour boiling water over it.
- Onion: 150 g
6
Mash the pink salmon with a fork; if the fish is dry, add a little juice from the can.
- Canned pink salmon in its own juice: 300 g
7
Grate the carrot on a fine grater.
- Carrot: 250 g
8
Separate the whites from the yolks and grate them separately on a fine grater.
- Chicken egg: 5 piece
9
Mix all ingredients except the yolks with a small amount of mayonnaise.
- Mayonnaise: 250 g
10
Layer the salad in the following order: egg whites, pink salmon, onion, rice, carrot.
- Chicken egg: 5 piece
- Canned pink salmon in its own juice: 300 g
- Onion: 150 g
- Rice: 150 g
- Carrot: 250 g
11
Sprinkle the salad with egg yolks on top.
- Chicken egg: 5 piece
12
Garnish the 'Mimosa' with greens to your taste, let it sit in the fridge to stabilize, and serve at the festive table.
- Fresh herbs: to taste