It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The golden rule of delicious Mimosa is the right sequence of layers. It is better to serve the salad in a transparent bowl so the every layer of it is visible.
Ingredients
Egg 6 pieces
Carrot 2 pieces
Potatoes 4 pieces
Canned mackerel 1 can
Onions 1 pieces
Mayonnaise 200 g
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Boil the potatoes, carrot, eggs. Cool them. Peel the vegetables and eggs.
2
Grate finely the potatoes and carrot. Separate the yolks from whites, grate them too. Don’t combine the ingredients.
3
Dice the onion. The salad could feature either raw onion or soften – put it into boiled water for 10 minutes.
4
Pour off the oil from tinned fish. Discard the bones from the fish. Grind the mackerel with fork.
5
Set the salad following the succession of the layers: fish, a thin layer of mayonnaise, whites, a thin layer of mayonnaise, carrots, a thin layer of mayonnaise, onion, potatoes, a thin layer of mayonnaise, and the last layer is grated yolks. Put the salad in the fridge to get saturated.
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The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables, however the vegetables are the subject to every cooker and their selection depends on his tastes and preferences. The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.
It’s a light seafood salad, which won’t take long to be cooked. If you want a low-fat variant you can use a sour cream and a pinch of mustard instead of mayonnaise.
