It is impossible to imagine a New Year's table without presence of salad on it a mimosa. This food not only is beautiful and elegant, but also is very tasty. Besides, this salad doesn't belong to the category of expensive dishes.
Recipe for salad a mimosa with rice
Usually salad a mimosa is carried out with potatoes. However this ingredient can be replaced with rice that does food juicier and interesting on taste.
For eight portions of salad it is required to you:
- tinned fish – 1 bank; - rice – 100-150 grams;
- carrots – 2-3 pieces; - onion of the average sizes – 1 piece; - eggs – 4-6 pieces; - greens – for decoration of salad; - mayonnaise – 250-300 grams;
For preparation of salad you can choose at discretion such tinned fish as a tuna, sardines or a humpback salmon. The main thing is to choose fish in own juice or in oil. The fish preserved in tomato juice won't be suitable for this salad. Merge juice from tinned fish. Bones at discretion can be removed from fish or to leave if they are soft. Prepare other products. Boil rice. Put to cook carrots. Boil eggs about ten minutes. Chop small onions. Prepare a dish. The transparent high dish that all layers were visible will be suitable for laying of salad more. Lay out rice on a salad bowl bottom. Further lay out the fish crushed by a fork. Onions have to be the following layer. Grease with a mayonnaise layer. Further separate the welded yolks from the whites. Crumble proteins through a small grater the following layer in salad. Water with a thin layer mayonnaise and level it by means of a scapula. Over proteins lay the carrots wiped by means of a grater. Further – one more layer of mayonnaise. The final stage of creation of this salad is distribution on a surface of salad of the yolks rubbed through a grater. You can decorate salad with figures from egg yolks and whites and also by means of greens and thin lines of mayonnaise.
Features of preparation of salad mimosa
At preparation of this salad it is important not to mix layers. It isn't difficult to achieve a plain surface of each layer, the main thing is to miss the mark each layer with mayonnaise. It is better to make the boiled vegetables and eggs in advance that they managed to cool down. The ready-to-serve salad needs to be wrapped up in food wrap and for a while to remove in the fridge. It is important that salad didn't infuse too long, otherwise it will become less air. That salad a mimosa turned out light and as toothsome, carefully choose for it mayonnaise. This ingredient has to be of good quality, fresh and nonfat. On preparation of a dish no more than thirty minutes leave. Salad a mimosa will become excellent addition to a lunch or a festive dinner.