Mimosa salad with butter

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make mimosa salad with butter? This is a very simple version of the well-known salad. To begin, prepare the necessary ingredients according to the list. You need large, selected eggs. If the eggs are small, use one more. Place the required amount of butter in the freezer first. Instead of saury, you can use other canned fish to taste: sardine, pink salmon, tuna, etc.

2. STEP 2

   

   Remove the fish from the jar, shake off the juice and mash into small pieces with a fork. If you like more fish in your salad, you can use two jars instead of one.

3. STEP 3

   

   Hard boil the eggs, cool and peel. Divide into whites and yolks and grate separately on a fine grater. The finer the ingredients are grated, the tastier and more delicate in structure the salad will be.

4. STEP 4

   

   Also grate the cheese on a fine grater. Any cheese is suitable for this dish - hard, semi-hard. The main thing is that it is tasty, of high quality, without milk fat substitutes, and grates well.

5. STEP 5

   

   Cut the onion into small cubes. You don’t have to add onions to the salad at all, as it will overpower the taste of all the other ingredients and they will simply get lost against its background. You can reduce the severity by marinating the onion in vinegar for 5-7 minutes and thereby reducing the bitterness.

6. STEP 6

   

   You can form the salad in a salad bowl or in a cooking ring for a more festive presentation. Place a ring with a diameter of 16-18 cm on a plate. Place the grated egg whites in the first layer, smooth them and pour over mayonnaise. I transferred the mayonnaise into a pastry bag - it’s more convenient.

7. STEP 7

   

   Next, lay out all the canned fish and also pour mayonnaise over it. If you decide to use 2 cans of fish instead of one, then place the second portion in a separate penultimate layer in front of the yolks.

8. STEP 8

   

   Sprinkle grated cheese on top and also make a mesh of mayonnaise.

9. STEP 9

   

   Next - chopped onion (optional). Finely grate cold butter over the onion. Why not grate the butter in advance at the stage of preparing all the products? You can, of course, but then you will need to put it in the freezer right away so that it doesn’t melt by the time it gets your turn. But it can freeze and turn into a hard frozen lump, and we need an airy structure.

10. STEP 10

    

    Sprinkle chopped egg yolk on top of the salad. Place the salad in the refrigerator for 1 hour to soak and cool. To prevent the top layer from weathering, cover the pan with cling film.

11. STEP 11

    

    Remove the cooking ring before serving. Decorate the salad as desired. I garnished with dill, parsley, the rest of the mayonnaise and bright berries. Bon appetit!

Comments on the recipe

Natalia M

24.11.2023

4.6

I wanted a mayonnaise salad. From all the variety, I chose the recipe for mimosa salad with butter. My husband and I love the combination of products included in it. I had canned fish in a tomato sauce. I took out the pieces, removed the spine and mashed them with a fork. I decided to marinate the onions in apple cider vinegar. A little sourness goes well with fish. I wanted to take sausage cheese, I like its taste and aroma. I grated the cheese and eggs on a medium grater for more airiness. I put the butter in the freezer while I prepared the rest of the ingredients. Chilled oil amazingly changes the taste of the salad for the better. Very tender and creamy! I changed the layout order a little; I like it when the onion is placed on top of the fish. It turned out to be a very tasty and bright salad! Thanks for the recipe!

Ljalja2023

24.11.2023

4.8

I wanted a fatty salad with fish. The choice fell on the recipe for Mimosa salad with butter. Instead of saury, I used canned tuna for the salad. It is already crushed in a jar, which is very convenient. The salad is flaky and will go as a snack outdoors, so I prepare it immediately in a container with a lid so as not to transfer it. As in the recipe, I first grated egg whites for the first layer of salad, brushed it a little with mayonnaise, then put in the fish and just a little finely chopped onion, and brushed it with mayonnaise again. Then I grated frozen butter and hard cheese, here I used sweet butter, which is sold by weight, very good quality, and Russian cheese. Then add a little more mayonnaise and sprinkle the grated yolks on the top layer. It wouldn’t hurt to finely chop the greens here, which is what I did. A very filling and high-calorie salad is ready. Butter perfectly complements the taste of fish, and eggs and cheese make the salad even more tender. Thanks to the author for the recipe.

Feruzolda

24.11.2023

5

Insanely delicious, simple and fast! Mimosa salad with butter is super tender, without potatoes and carrots. I saved the recipe, thanks!