The classical and classic Mimosa salad is usually made with canned fish, usually with salmon or tuna.
Today I want to tell you some recipes for the preparation of this fresh pink salmon salad, although you can also use any salmon, either chum or salmon.
- A very simple recipe for the Mimosa salad with pink salmon.
- Mimosa salad in a new style with pink salmon
- Mimosa Salad Recipe with Boiled Pink Salmon
- Unusual mimosa with salted pink salmon
- Video of the recipe of the classic Mimosa salad with canned pink salmon.
What can diversify the flavor during cooking: this is when you cook fish, use your favorite spices and herbs and you will not repeat the taste of your Mimosa.
You can use both fresh and frozen fish, salted and smoked.
In this puff pastry dish there are no hard and fast rules, so cook to your liking, as convenient as possible, you can add layers of rice, grated apple, the taste will always be excellent.
For a festive decoration – a full fantasy flight.
So read, cook, eat and try, accept thanks.
Cooking this wonderful salad with fresh pink salmon.
- Fresh pink salmon – 1 piece
- Cheeses – 300 – 350 gr.
- Eggs – 8 pcs.
- Butter – 50 gr.
- Onions – 1 piece
First, prepare the fish, cut it, cut the head and tail, remove the inside, fins, scrape the scales, rinse well and cut into pieces
We put the pieces of fish on a plate and salt it, prepare it in the microwave for 12 to 15 minutes, then let it cool.
Boil the boiled eggs, fill with cold water to cool easier and cleaner.
Rub the egg white of 4 eggs into a prepared salad bowl, smooth the layer over the entire surface of the salad bowl.
In addition, also three cheeses on a fine grater, half of the cooked piece will go for it, those who love the taste of smoked meats, can use smoked cheese.
Now the fish, also half of the cooled pink salmon, in a separate dish, separates the skin, selects all the bones, kneads with a fork and puts it in a salad bowl.
Mayonnaise of superior fat
On mayonnaise, rub the butter on a coarse grater, before that, it should be frozen in the refrigerator
Finely chop the onion and spread it over the butter.
In addition, all layers are repeated: egg white, cheese, fish, mayonnaise.
The final layer will be finely grated egg yolk.
The salad is ready, you can decorate it with vegetables, here for your imagination a field of unlimited activity.
- Boiled potatoes – 4 pieces.
- Boiled carrots – 3 pcs.
- Eggs – 4 pieces
- Onion – 1 piece
- Fresh pink salmon – 250 – 300 gr.
We prepare all the ingredients of our salad: we clean the potatoes and rub them on a coarse grater, we peel the carrots and the three on a medium grater, boil the eggs, separate the yolks from the proteins, cut the onion into small pieces or take a little fresh water for a few minutes to eliminate bitterness
Now the fish, a piece of pink salmon should be rubbed with spices, use the ones you like the most and boil for a couple. If you do not have a double boiler, you can boil it in water with spices and seasonings for the fish.
The piece of cooled pink salmon must be disassembled: cut the meat from the bones and cut the meat with a fork
Now we collect our salad in layers, in a prepared salad bowl, place the first layer of potatoes and a layer of fish in it.
We cover with mayonnaise, we spread onions and carrots, which we also greased with mayonnaise.
Rub the egg whites, cover lightly with mayonnaise.
The final touch – three buds.
Cover the salad bowl with an adhesive film and put it in the refrigerator for several hours to saturate it.
Cut and served on the table.
- Boiled potatoes – 3 pieces
- Boiled carrots – 1 piece
- The pink salmon is slightly salty – 100 gr.
- Onions – 2 pieces
- Butter – 20 gr.
- Cheeses – 100 gr.
- Egg – 3 pieces
- Mayonnaise – 100 gr.
- Salt, pepper to taste.
First, cut the onion into thin rings, spread the butter in a preheated pan, melt it, pour the onion, fry it over low heat, literally, 2 to 3 minutes.
In the pink salmon, we separate the fillet and chop it, if you have salted fish, you must first soak it a little in cold water.
On a thick grater, rub the peeled potatoes, carrots, cheese, cooked egg squirrels and put the potatoes in the salad bowl with the first layer, which we cover with mayonnaise.
Next, place the fish and a layer of half carrot.
Carrot grease with mayonnaise, put the onion, pour it with a uniform layer of skillet oil
Spread the cheese, smooth over the entire surface, grease with a thin layer of mayonnaise.
Mix the remains of carrots with egg white and spread with another layer, you can add a little salt and pepper, put a small mesh of mayonnaise.
Spread twigs of dill and the grated egg yolk decorate in the form of mimosa