A variety of salads as meals, combining practicality and elegance, popular around the world. One of the most popular choices of holiday dishes with mayonnaise dressing is a famous salad "Mimosa". This dish is easily prepared, attractive looks, has a pleasant aroma and tantalizing taste of the original tender.

History and benefits of lettuce

If you live or once lived in Russia, you could not help but hear about the salad "Mimosa", as unlikely it could not not try. This salad has an attractive appearance that decorates any holiday table, and he prepared the most accessible and affordable ingredients. Easy cooking, fiscal and external made presentable "Mimosa" one of the favorite Russian salads, which stepped across many borders and settled in the menu Families from other countries. There is nothing surprising in the fact that foreigners, too, appreciated his qualities, as well as trying to interpret it in their own way.

"Mimosa" - a layered salad that can be considered as the progenitor of many other dishes that are laid out in several levels. However, this salad is not so many years that he was considered old and firmly rooted in the kitchens of the world. "Mimosa" was invented in the USSR in the seventies, and it is easy to guess that made him so long-lived.

Reliably determine when and who exactly invented the salad "Mimosa" is impossible. Living in permanent deficit Soviet housewives have to make serious efforts to prepare delicious and interesting dishes from the meager assortment of shops that time. In the seventies of the last century it became fashionable first layered salad of canned fish - it was called "Bangladesh". Over time, this began to decorate the salad mashed egg yolks, reminiscent of spring flowers, and under the new name "Mimosa" became famous salad.

The structure of the classic salad includes canned, fresh onions, hard-boiled eggs, boiled potatoes, carrots and mayonnaise for refueling. A characteristic feature of this salad is bright yellow fluffy top, which is made from chopped egg yolk. Its surface resembles a gentle mimosa flowers, which gave it its name.

Bright yellow What color is combined yellow: Armed and Fabulous That hides uncomplicated filling salad - a combination of joie de vivre, coupled with the limited data gastronomy, which made "Mimosa" super popular dish among the Soviet people. But despite the fact that times have changed, and many living in the former CIS countries, can afford much more luxurious meals, this salad is not sunk into oblivion. He continues to live in cookbooks, housewives continue to do it on a holiday, it is one of the best recipes in a hurry.

In salad "Mimosa" a lot of the secrets of popularity. For example, the availability of ingredients: basic recipe includes canned fish, carrots, eggs, mayonnaise and potatoes - cheap products which can easily be bought, even in times of shortages. In addition, the salad looks very decorative due to the multi-colored layers that do not mix, and requires no additional ornaments.

But the main advantage of lettuce - is, of course, the taste: a bright, original, refreshing and harmonious.

Lettuce has quickly gained popularity among housewives because of its familiar components can be easily replaced by others. Perhaps no other salad has so many variations of preparations: the same ingredients are only eggs, mayonnaise and fish.

The Many Faces of salad

The beauty of salad "Mimosa" - in an unusual interweaving tastes sweetish carrots, salted fish, spicy onions and potatoes are neutral in harmony with each other. To get a tasty salad, you should keep this harmony, even changing certain ingredients.

Which fish should be used for the salad? Initially, "Mimosa" is prepared from fish canned in its own juice or in the oil fill, but eventually began to also use boiled, roasted, salted, and even smoked fish, shrimp and crab sticks Crab sticks . All these varieties have their own specific arrangements. For example, if the salad is prepared from fatty saury or cod liver oil, the amount of onions in the recipe is to slightly increase - it will facilitate the absorption of lettuce. But in the delicate salad "Mimosa shrimp" bow can never add, so as not to roughen the taste. If the salad is made from low-fat boiled fish (such as pink salmon), the layer of frozen and grated butter will give it a particularly delicate flavor nuance. Salad of salted fish is well complemented with fresh vegetables, such as cucumbers. To make the salad taste expensive salted fish, such as salmon, more refined, classical carrots can be replaced by juicy apples and add a layer of fragrant celery, emphasizing the taste of fish.

Layer potatoes in a salad without sacrificing taste, you can replace a layer of rice. Many even believe that the figure is much better suited for salad "Mimosa" than potatoes. This grass has a delicate aroma and a delicate neutral taste that perfectly emphasize the rich flavor of the fish. When using the rice, it is desirable to give preference to long-grain varieties, cooked until tender in salted water. Round Rice is too sticky consistency that is not well suited for salad, crisp risinki give the "Mimosa" originality.

It must be admitted that the bright orange carrot layer salad "Mimosa" looks extremely attractive. At the same time, many people have a negative attitude to the carrots in salads. In this case, the root can be replaced with fresh apples.

It is important to maintain a balance of sweet and salty taste in a salad, so it is best to give preference moderately juicy apples sweet varieties. Fruits definitely need to be cleaned and grate. To a salad with apples Do not get too acidic, it is desirable to use a thick mayonnaise with a neutral taste. Less than replacing the traditional carrot - pepper. The taste of this salad turns out very original, but the texture is not as tender as when using a carrot.

Often is usually a salad "Mimosa" added new features that enrich the flavor, make it more interesting. For example, there are festive variation of salad with salted salmon and caviar or the original version with smoked fish and pickled cucumbers. Very often used for making cheese such lettuce. This additive is the perfect complement to a salad of lean fish. With a variety of fish products is well combined cheese with a delicate creamy taste. Aged sharp cheese is not so universal - it is not in harmony with all kinds of fish. Delicate curd cheese is sometimes mixed with a liquid mayonnaise - this original salad dressing gives a unique charm.

Another less common, but an attractive supplement to the salad "Mimosa" - mushrooms. You can use either pickled or salted mushrooms, and fried mushrooms. By adding a layer of mushroom salad, should strive to ensure that the rich smell of mushrooms complemented the fish flavor, but not drowned him completely.

Secrets of cooking

To a salad "Mimosa" was particularly delicious, it is important to take into account when preparing a number of points. So, very important is the quality of mayonnaise, which is used for filling. It is best to use homemade mayonnaise. This sauce, unlike bought in the store does not contain any preservatives or stabilizers, or other artificial additives. If in the preparation of mayonnaise do not have time, it is recommended to prefer the best quality high-fat mayonnaise. So-called "light" varieties are inferior in taste greasy classic mayonnaise, although they are more useful for health. Mayonnaise should be generously promazyvat all layers of lettuce, except the last one.

If a salad made from canned fish, you should give preference to canned in its own juice. It is best to work out salads with fish salmon - sockeye and pink salmon. In a pinch, you can use the fish in the oil filling, but then to lettuce was not overly greasy, it is recommended to add more onions, carrots and starchy components. With regard to fish in tomato sauce, she salads not good. Regardless of which is used for fish salad, it must be thoroughly cleaned from the bones and other inedible parts. The fish should be to stretch or cut into very small pieces.

The more fine grater used to grind food, the faster soaked salad, and the more tender it becomes taste. Interesting results are obtained by a combination of coarse and fine grater: for example, rubbed carrots very finely, and egg whites bigger. In this case, it turns out air and light salad with a very original tender but elastic consistency.

After a layer of fish is recommended to put a layer of onions. It is best to use a salad varieties - sweet, sharp, but not bitter. Other varieties of onions after cutting it is best to pour over boiling water to remove excess bitterness. Onions should be cut as finely as possible to the taste of the finished dish will turn out tender. Originally it looks and has a distinctive taste salad "Mimosa", if it does not use the cooking onions and green onions. Such burning-green layer of especially well with fatty canned fish with a bright flavor.

To achieve a particularly delicate velvety taste to the salad should add a thin layer of butter, frozen and grated. This salad has a less pronounced fishy taste, but just "melts in your mouth."

Classic recipe salad "Mimosa"

• Bank of canned fish in oil (preferably saury or salmon)
• 3 potatoes
• 3 carrots
• 3-4 eggs
• 1 onion
• mayonnaise for refueling
• herbs for decoration

Boil the carrots, potatoes and eggs. Onions finely chop. Prepared vegetables completely cool, hard-boiled eggs, cover with cold water. Then everything clean.

Separate the yolks from the whites, separately rub both on a fine grater. Potatoes and carrots grate, too. With canned Drain, remove seeds and mash with a fork.

Begin to lay out a salad layers. First canned fish to be "foundation", then proteins, carrots, onions and potatoes. Between the two layers is always a layer of mayonnaise. In the potato, which is not covered with mayonnaise, top to carefully poured grated egg yolk, which must be distributed carefully, leaving the tip of the air. On top of salad can be decorated with a sprig of greenery.

Today, few people remember the exact sequence of the layers, even in the classic "Mimosa", so in this recipe can be broken, following his intuition. Some spread the first layer of potatoes, which becomes the basis for a confident salad, others refuse to bow. Some people prefer to mix the top layer of yolk with finely grated cheese, which does not disturb the composition, but gives zest to a salad, an unusual taste and new flavor.

Other versions of salad "Mimosa"

In this salad established and successful culinary destiny, which was not hard variance with extravagant ingredients or with the destruction of the layered structure of "Mimosa". But other options exist, they are coming up with people who later on "word of mouth" spread their innovations in this classic Soviet festive menu. How well or fails one or another version of the salad, can be judged only after preparation and removal of samples.

• "Mimosa" with rice. Rice - the nutrient components of salads. Some add to its volume, others replaced them potatoes, salad from what does not lose its nutritional value, but finds the novelty of taste.
• "Mimosa" with apples. Apples give any salad freshness, making it crispy. In this dish, they do not replace any component and are a suitable supplement. Apples are more successful than all combined with carrots, apple layer therefore better placed on top of the carrot without even smearing his mayonnaise.
• "Mimosa" with fresh cucumbers. Cucumber gives any dish flavor and freshness of spring. Where it does not in the spring, "Mimosa" has added crunchy cucumber! Cucumber in the salad is best combined with potatoes, balancing its flavor, remove it dry.
• "Mimosa" with salmon and cheese. Salmon with cheese - a classic flavor combination that can make the usual salad brighter. As you might guess, salted fish is canned replace. If you want to "Mimosa" is more exotic, you can do two layers of salmon (or trout) on which (or below which) laid soi grated cheese. The fish should be in good taste alliance with cheese, so between them it is better not to put mayonnaise.
• "Mimosa" on lettuce leaves. If you want to make a salad more useful for yourself, you can exclude from ingredients that do not fall under this definition. For example, canned replaced by salmon, mayonnaise completely abandon or replace it with sour cream Smetana: untold riches of Russian cuisine Instead put potato Fig. But most importantly, you can change the very presentation of the "Mimosa", having prepared its layers, and then put in small pieces on the "B" from the leaves of lettuce. As refilling without mayonnaise can serve as olive oil or balsamic vinegar.

Subtleties serving

As a general rule, make a salad on a platter, and then cut like cake and snacks laid out on a plate using a spatula without breaking the layered structure of the product. If you wish, you can prepare the salad in small portioned bowls made of transparent glass that allows to appreciate the beauty of multi-colored layers of dishes.

Traditionally salad "Mimosa" is decorated with little balls of egg yolk and herbs. Very festive and elegant look on the surface of lettuce flowers, laid out from the yolks and dill sprigs. On each day fit more simple decor - for example, strips of green on a yellow background. For the salad looked particularly smart, desirable to use rural eggs with bright orange yolks almost.

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