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Mimosa Salad with Canned Fish and Cheese
Mimosa Salad with Canned Fish and Cheese remains popular alongside such snacks as Olivier, Shuba, Vinaigrette. For more than fifty years, this salad has been prepared for holiday tables in many families of the post-Soviet space. The tradition of making "Mimosa" is passed down from generation to generation, and each family has its own signature recipe, which is carefully kept in the culinary notebook of a mother or grandmother. Perhaps this is the most beloved family salad that evokes memories of childhood and loved ones.
Over the years, the ingredients in the dish have changed, and it is now difficult to pinpoint a single correct recipe for "Mimosa." The products that will surely not provoke any disputes are boiled eggs, onions, hard cheese, canned fish, and mayonnaise. There are many variations of the dish, and this is good. The appetizer will always be interesting if it is slightly altered, as everyone's tastes differ. If you don't know how to make Mimosa Salad with Canned Fish and Cheese, then this step-by-step recipe with photos is just for you!
Preparation time: 60 minutes.
Caloric content: 246 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggs – 5 pcs;
- carrots – 1-2 pcs;
- mackerel – 1 can;
- onion (red) – 1 pcs;
- hard cheese – 100 g;
- mayonnaise – 2-3 tbsp;
- butter – 80-100 g;
- salt, sugar, vinegar (9%) - to taste.
Preparation
- First, prepare all the products for making Mimosa Salad with canned fish. The cheese should cool in the refrigerator, and the butter needs to be frozen; boil the eggs and carrots.
- Chop the onion into half rings or cubes and transfer it to a bowl. Add sugar, a little salt, and vinegar (9%) for pickling. Pour boiling water over the prepared onion and let sit in a cool place for about fifteen minutes.
- Meanwhile, prepare the other ingredients. Peel the eggs and separate the yolks and whites.
- Transfer the fish to a bowl and mash it with a fork. Be sure to remove any bones, if present. Add a little brine to the fish to keep it from being dry.
- Cool the boiled carrots, peel, and grate coarsely.
- Grate the cold hard cheese on a fine grater.
- To prepare the salad in the form of a cake, you will need a pastry ring, a springform pan, or a plastic ring matching the diameter of the dish. Grate the boiled egg whites on a coarse grater and lay them in the form as the first layer. Slightly compact the egg whites and you can add a pinch of salt to taste.
- As the second layer, lay half of the prepared carrots. No need to add salt here.
- On top of the carrots, place the mashed fish. For the "Mimosa" salad, you can use any canned fish: pink salmon, salmon, and also mackerel, as in this example. But no one forbids using other fish to your liking.
- The fish goes well with onions, so the next layer is pickled onion, which should first be well squeezed from the liquid. Add mayonnaise on top of the onion.
- Lay the remaining carrots as the next layer, gently compact it. Add the grated cheese as the following layer. You can lightly salt it if the cheese is bland. Add a little mayonnaise.
- Finely grate the egg yolks and lay them as the next layer. Season with salt.
- The top layer will be frozen butter. It should be grated on a fine grater and not compacted too much so that it remains slightly airy. Decorate the salad to your taste. Form small mimosa branches from dill and yolk. This decoration will differ from the traditional one, where often the yolk is laid as the last layer. But this is the highlight of the dish. Remove the salad from the mold. Since butter has been added to the salad, it should be placed in the refrigerator until serving.
Mimosa Salad with Canned Fish and Cheese is ready. All layers are beautifully visible, and the salad holds its shape perfectly. The "mimosa" branches made of dill and yolk accurately convey the name of the salad. And the original presentation of the dish as a cake will not leave your guests indifferent.
