Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic Mimosa salad with potatoes and canned food? Prepare the necessary products. Any canned food will do: sardine, saury, mackerel both in oil and in its own juice.
Step 2:
Pre-boil potatoes and carrots in boiling water until tender. Check the readiness of vegetables with a knife. If the knife freely pierces the vegetable, then it is ready. Remove the boiled vegetables from the water and cool completely. Peel the potatoes and grate them on a coarse grater.
Step 3:
Peel and chop the carrots on a medium or fine grater.
Step 4:
Put the canned fish in a suitable-sized bowl. Mash the fish with a fork. I have canned food with my own juice. At the same time, I add the liquid to the fish, and the salad turns out more juicy. If desired, the liquid can not be used.
Step 5:
You can take the cheese that you like more: hard, semi-hard or melted. Grate the cheese on a fine grater.
Step 6:
Boil hard-boiled eggs. How to cook hard-boiled eggs? Fill the eggs with water, bring to a boil. Cook the eggs over moderate heat for 7-8 minutes from the moment of boiling. Put the boiled eggs in cold water to cool them down. From the temperature drop, the eggshell is better cleaned. Peel the cooled eggs, separate the whites from the yolks. Grind the proteins on a fine grater.
Step 7:
Salad assembly can be done in a serving ring. Place it on a plate. Put the grated potatoes in the first layer, smooth them out. If necessary, this layer can be slightly salted.
Step 8:
Brush the potato layer with mayonnaise on top.
Step 9:
Then lay out the grated carrots. Smooth the carrot layer with a spoon. Pour over the mayonnaise.
Step 10:
The next layer is grated cheese. And mayonnaise again.
Step 11:
Lay out the canned fish, smooth it out.
Step 12:
Smear the fish layer with a little mayonnaise.
Step 13:
Grate the egg yolks on a fine grater over the canned food. Leave some yolks to decorate the salad on top.
Step 14:
Lay out the egg whites evenly with the last layer. Brush the salad with mayonnaise on top. Put the salad in the refrigerator for 2 hours to soak it.
Step 15:
Wash the dill, dry it well, chop it finely.
Step 16:
Before serving, decorate the salad on top as desired and to taste, using chopped greens and the remaining egg yolks, grated on a fine grater. Bon appetit!
Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
Shake the can before buying. The more liquid there is in it, the smaller the fish.
Caloric content of the products possible in the composition of the dish
- 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
- Saury blanched in oil - 283 kcal/100g
- Atlantic sardine with added oil - 238 kcal/100g
- Sardine in oil - 221 kcal/100g
- Sardine in tomato sauce - 162 kcal/100g
- Mackerel in oil - 278 kcal/100g
- Sprat in tomato sauce - 154 kcal/100g
