Mimosa salad with saury classic for the holiday

Spring delicious Mimosa salad on the table! Salad "Mimosa " can rightfully be considered a spring "herring under a fur coat". The same simple and affordable products, fish, a familiar name, with associations already about spring. I offer a classic version of the salad "Mimosa" with canned saury and vegetables.
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Recipe author
Winner of the contest Best Recipe of the Week February 24 - March 1

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 50 % 14 g
Carbohydrates 21 % 6 g
184 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h
  1. Step 1:

    Step 1.

    Prepare the specified products. Choose medium-sized potatoes and carrots. I take a salad onion, you can take a regular onion. My eggs are large, if you take smaller, then you can take five pieces. Mayonnaise is used for salad dressing. Wash all the vegetables beforehand and boil in the skin until ready, cool. Also boil and cool the eggs. Prepare suitable salad dishes.

  2. Step 2:

    Step 2.

    Open the jar of canned saury carefully, drain the juice. In a deep bowl or immediately in a salad bowl, mash the fish with a fork. Put the first layer in a salad bowl of mashed canned saury, lightly tamping it.

  3. Step 3:

    Step 3.

    Peel and finely chop the salad onion. Evenly distribute the chopped onion over the fish.

  4. Step 4:

    Step 4.

    Transfer the mayonnaise to a pastry bag for convenience, cut off the corner. Make a mayonnaise mesh on top of the onion layer. You can not apply a mesh of mayonnaise, but simply smear a layer with it.

  5. Step 5:

    Step 5.

    Peel the potatoes and grate them on a medium or coarse grater. Spread a layer of grated boiled potatoes evenly over the onion with mayonnaise. Make a mayonnaise mesh.

  6. Step 6:

    Step 6.

    Peel the boiled carrots and grate them on a medium or coarse grater. Spread evenly grated carrots on a layer with potatoes and mayonnaise. Make a mayonnaise mesh.

  7. Step 7:

    Step 7.

    Peel boiled eggs from the shell and divide into yolk and white. Grate the protein on a fine grater and spread evenly over the layer with carrots and mayonnaise. Here it is not necessary to smear the layer with mayonnaise.

  8. Step 8:

    Step 8.

    Wash the dill and dry it dry. Dry clean dill cut finely, leaving a couple of twigs whole to decorate the salad. Place the chopped dill on the edge of the salad bowl. Make flower stalks from the remaining dill twigs.

  9. Step 9:

    Step 9.

    Grate the yolk on a fine grater and put it on dill, imitating the flowers of Mimosa. It is not necessary to make such a decoration, if you refuse this, then smear the layer with egg whites with mayonnaise and sprinkle the yolks grated on a fine grater with the final layer.

  10. Step 10:

    Step 10.

    Before serving, the salad should stand in the refrigerator so that the layers are soaked in mayonnaise and it does not seem dry.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Dill greens - 38   kcal/100g
  • Salad mayonnaise of 50% fat content - 502   kcal/100g
  • Light mayonnaise - 260   kcal/100g
  • Provencal Mayonnaise - 624   kcal/100g
  • Provencal mayonnaise - 627   kcal/100g
  • Table mayonnaise - 627   kcal/100g
  • Canned saury - 88   kcal/100g

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