On the territory of post-Soviet classic mimosa salad Salad "Mimosa": extraordinary tenderness   It is almost as popular a holiday (especially - Christmas) dish like salad. The name of the salad was because the top layer, which is a bright yellow color What color is combined yellow: Armed and Fabulous   and texture reminiscent of mimosa flowers.

Cooking it is easy, but the whole process takes at least one and a half hours, and in addition, all layers must be like to soak before the salad will be served. Ideally, it should be prepared the night before the holiday.

Mimosa salad with rice

Ingredients:

• 250-350 g of canned fish (in most recipes recommend using sardines in oil, but good fit and tuna);
• 5 eggs;
• A half cup of rice (may be a little less, but no more);
• Three or four medium sized carrots;
• A bunch of green onions (if not, you can use onions - one or two bulbs);
• Mayonnaise - about 300 g, but generally the amount - it's a matter of taste;
• Ground black pepper;
• Salt - to taste.

Preparation:

• Step 1. Prepare the ingredients: boil the eggs (they need to cook hard-boiled, but do not hold in the water for too long - it is very important that they maintain a bright yellow color, otherwise the top layer will have a bluish tinge, not very similar to the mimosa); Boil carrots, clean it, and let cool to room temperature; Boil the rice and let it cool too (rice should be crumbly!); Drain the oil from the jar with the fish, if the fish have bones - delete them and then crush the fish with a fork; wash the green onions, or clean the top layer of the onion.
• Step 2. Take the bowl, the edges of which are perpendicular to the bottom (preferably, but not necessarily that it is rectangular), or a small baking dish. Place the salad on the bottom layer of rice a thickness of about three to four centimeters, and then strike the rice layer of mayonnaise. Depending on the size and depth of the salad bowl, this step can be used all the cooked rice, or only a portion thereof.
• Step 3. Gently lay on a layer of rice and fish layer of mayonnaise and spread it on top of it a little mayonnaise.
• Step 4. Finely chop green or onions, and place it on a layer of fish. Sprinkle some black pepper, and then - again mayonnaise.
• Step 5: Clean the boiled eggs and separate the whites from the yolks. To do this, a shallow circular incision so as not to hurt the egg yolk, egg, open and remove the yolk. Do the same with all the eggs and add the yolks to a separate bowl.
• Step 6. Rub the proteins on a fine grater or crush them with a fork, even layer Put them in a salad bowl, sprinkle the top with salt and brush with mayonnaise. If you have any further boiled rice, put it on top of another layer of protein.
• Step 7. Grate boiled carrots on a coarse grater.
• Step 8: Put the grated carrot on top of the egg layer and gently press down salad hands. Apply a layer of carrot mayonnaise and spread it evenly over the surface with a spoon or a special blade.
• Step 9: Now came the egg yolks. Rub them on a fine grater - it can be done directly over a salad or in a separate bowl (it should be completely dry), and gently spread over the surface of lettuce. Care should be taken so that the yolks do not mix with mayonnaise, so it is best to allocate their hands.
• Step 10: Cover the bowl with cling film and put it in the fridge for a few hours to be soaked ingredients like mayonnaise.
• Step 11. mimosa salad is usually served in the same dish in which it was prepared. However, you can pre-cut pieces and put it on plates. It can save your extra tablecloth from stains, and the table will benefit from the kind of delicious puff salad cubes.

Mimosa salad with potatoes

Ingredients:

• A quarter of the bulbs of medium size;
• 1 egg;
• 1 medium sized potato;
• 1-2 carrots medium size;
• 1 can of canned tuna (or other fish of your choice);
• Salt and ground black pepper to taste;
• 1 tablespoon chopped fresh parsley (optional);
• About 150 g of mayonnaise;
• 2 tablespoons grated cheese (optional).

Preparation:

• Boil an egg, potatoes and carrots, then let them cool to room temperature. Open a can of tuna, drain the oil, to shift the fish into a separate bowl, add one tablespoon of mayonnaise, a little salt, pepper and mix everything carefully.
• Clean boiled carrots and onions. The individual cups grate carrots and potatoes; chopped onion quarter. Brush egg, separate the white from the yolk.
• First layer: Put the bottom of the salad onions, sprinkle a small amount on top spread one or two tablespoons of mayonnaise.
• Second layer: Put an even layer of grated carrots, sprinkle with salt and pepper. If you use cheese, spread on this layer all the carrots, if not - only half.
• Third layer: spread evenly over the surface of a layer of tuna mixed with mayonnaise.
• Fourth layer: top layer tuna lay grated cheese or another layer of carrot. Sprinkle with a little salt and pepper, brush with mayonnaise.
• The fifth layer: Put a layer of potatoes, sprinkle with salt and pepper, and put an even layer on top of the mayonnaise.
• Sixth layer: Rub over the salad yolk, and if you like, garnish it with chopped parsley.

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