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Mimosa salad with canned food and rice

Mimosa Salad with Canned Fish and Rice

Gorgeous, mouthwatering party fare from everyday ingredients! This version of Mimosa salad differs from the classic by adding rice and cheese: the rice makes it more filling, and the cheese adds an interesting savory note.

katushafin

Recipe author

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Composition / ingredients

Servings:

Canned fish

200

Rice (cooked)

100

Eggs (hard-boiled)

Carrots (boiled)

200

Hard cheese

150

Onion

Green onion (1 bunch)

Mayonnaise

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 51 % 20 g

Carbohydrates 23 % 9 g

253 kcal

GI: 30 / 70 / 0

Cooking method

Step 1:

How do you make Mimosa salad with canned fish and rice? Start by gathering your ingredients. Any canned fish works here, saury, herring, mackerel, or pink salmon, just choose fish packed in its own juices. Boil and cool the carrots and eggs ahead of time. Short-grain rice is best, since it's a little stickier and less crumbly, which matters for layering; cook it in advance too. Pick a good-quality cheese with no milk-fat substitutes, one that grates easily.
Step 2:

Cook the rice. Bring a pot of water to a boil, add the rinsed rice and a little salt, and simmer over low heat until tender, about 10 to 15 minutes, depending on the variety. It should be soft but not mushy. Drain in a sieve, let it cool completely. I assembled the salad in a ring mold. Spread the rice as the first layer, smooth it out evenly, then spread a thin layer of mayonnaise over it.
Step 3:

Open the can and turn the fish out onto a plate. Mash it with a fork, then spread it as the second layer and top with mayonnaise. I used about a tablespoon of mayo per layer.
Step 4:

Wash and dry the yellow onion and green onion. Peel the onion and chop it finely, smaller pieces taste better in salads. Chop the green onion too. Scatter the yellow onion in a thin layer over the fish, then arrange the green onion neatly around the edges, that gives the salad a pretty green border. There's no need to add mayonnaise over the onion.
Step 5:

Boil and cool the eggs. To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then plunge them into cold water to cool, the sudden temperature change makes them easier to peel. Separate the whites from the yolks. Grate the whites on the coarse side of a box grater and spread them in an even layer over the onion, then top with mayonnaise. Save the yolks for the garnish.
Step 6:

Boil and cool the carrots. Wash them and put them in a pot of cold water. After it comes to a boil, simmer over low heat for 20 to 25 minutes, depending on size. They're done when a sharp knife slips through easily. Peel the cooled carrots and grate them on the coarse side. Spread a layer of carrot over the egg whites and top with mayonnaise.
Step 7:

Grate the cheese on the coarse side and add it as the final layer, then spread with mayonnaise. Chill the salad in the refrigerator for an hour so it sets and the flavors meld.
Step 8:

Then carefully lift off the ring mold.
Step 9:

Grate the reserved yolks over the top of the salad on the fine side of the grater, this fluffy yellow topping is what gives Mimosa its name.
Step 10:

Decorate however you like. I used a little boiled carrot and some parsley. Serve and enjoy!

This version of Mimosa is just as delicious and a bit more filling. To make it even more delicate, grate all the ingredients on a medium grater. You can assemble it in a ring mold or in a deep clear glass bowl.
It's best to make your own mayonnaise, it tastes better and is healthier. You can also use sour cream or plain yogurt as the dressing, either on its own or mixed with mayonnaise in any ratio you like, which lightens the dish.
Give the can a shake before you buy it: the more liquid you hear sloshing, the less fish inside.
Only make salads from fully chilled ingredients. Assembled while still warm, the salad can spoil quickly.