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Mimosa salad with butter

Mimosa salad with butter

Bright, festive, tender, juicy, and made from simple ingredients! This version of Mimosa salad with butter is one not many people know. It skips the usual carrots and potatoes, but it's loaded with eggs, cheese, and grated butter. All of that gives the salad a soft texture and delicate flavor. You're sure to love it!

Maria

Recipe author

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Composition / ingredients

Servings:

Canned saury

250

Hard cheese

100

Butter

Eggs

Onion (small, or 1/2 large)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 60 % 21 g

Carbohydrates 6 % 2 g

242 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Mimosa salad with butter? This is a very simple version of the well-known salad. First, gather the ingredients from the list. Use large eggs. If your eggs are small, use one more. Put the butter you need in the freezer ahead of time. Instead of saury, you can use other canned fish to taste: sardines, pink salmon, tuna, and so on.
Step 2:

Take the fish out of the can, drain off the liquid, and mash it into small pieces with a fork. If you like more fish in your salad, use two cans instead of one.
Step 3:

Hard-boil the eggs, cool, and peel them. Separate the whites and yolks and grate them separately on a fine grater. The finer the ingredients are grated, the tastier and more delicate the salad turns out.
Step 4:

Grate the cheese on a fine grater too. Any cheese works for this dish — hard or semi-hard. The main thing is that it's tasty and good quality, with no milk-fat substitutes, and grates well.
Step 5:

Cut the onion into small cubes. You can leave the onion out entirely, since it can overpower all the other ingredients and they get lost behind it. You can mellow its bite by marinating it in vinegar for 5–7 minutes, which takes off the sharpness.
Step 6:

You can build the salad in a salad bowl or in a plating ring for a more festive presentation. Set a ring 6–7 inches (16–18 cm) across on a plate. For the first layer, add the grated egg whites, smooth them out, and pipe mayonnaise over them. I put the mayonnaise in a piping bag — it's easier that way.
Step 7:

Next, add all the canned fish and pipe mayonnaise over it as well. If you decided to use 2 cans of fish instead of one, add the second portion as a separate layer just before the yolks.
Step 8:

Sprinkle the grated cheese on top and pipe a crosshatch of mayonnaise over it.
Step 9:

Next comes the chopped onion (optional). Grate the cold butter on a fine grater over the onion. Why not grate the butter earlier, when you prep everything else? You could, but then you'd have to put it in the freezer right away so it doesn't melt before its turn. The trouble is, it can over-freeze into a hard, solid lump, and what we want is an airy texture.
Step 10:

Sprinkle the chopped egg yolk over the top of the salad. Refrigerate the salad for 1 hour to let it set and chill. To keep the top layer from drying out, cover the mold with plastic wrap.
Step 11:

Before serving, lift off the plating ring. Decorate the salad as you like. I decorated mine with dill, parsley, the rest of the mayonnaise, and bright berries. Enjoy!

How do you hard-boil eggs? To keep the eggs from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden temperature change makes the shells peel more easily.
Shake the can before you buy it. The more liquid you hear, the less fish there is.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for instance).