In the big three Soviet New Year's salads, Mimosa has position number three after Olivier and herring under a fur coat, which are far behind. There is historical logic to this. It came into widespread practice only in the seventies, along with fish days, introduced by a resolution of the CPSU Central Committee to increase consumption of the growing seiner fishing industry. Fish day was Thursday. Most likely, so that there is no association with a similar Christian tradition, in which fish days are on Wednesday and Friday. This is the normal logic of the new cult. In the end, Christianity itself set the date of Christmas somewhere in the middle of pagan holidays in honor of the resurrecting and dying god Osiris.
Also in the third place of “Mimosa” there is a gastronomic logic. Sea fish still did not become an object of everyday cult for Soviet people, and another mayonnaise salad did not have any decisive trump card up its sleeve to overtake the traditional headliners. In addition, it tastes best when relatively fresh and loses to competitors in the context of post-New Year's multi-day eating.
In its most minimalist form, “Mimosa” is a mixture of raw onions, boiled carrots and canned fish from the category “in its own juice” with mayonnaise, cheese, egg whites, sprinkled with grated egg yolk. Which, in fact, gave the dish its name: the surface of the salad looks like a bunch of mimosa flowers falling off a branch. What is interesting and which is quite in the spirit of the deceptions characteristic of both the Soviet regime and gastronomy: the plant that we call mimosa is not quite a mimosa, but its relative is Acacia dealbata, silver acacia. So it would be more correct to call the salad “Acacia”, but “Mimosa”, of course, sounds better.
More tweaked versions include rice, making it similar to the British snack hit kedgeree, a recipe for which Victorian soldiers brought home after the Indian campaign of the mid-19th century.
Like any mayonnaise constructor, Mimosa, of course, allows you to add any other ingredients to the combination, from pickles to potatoes and peas, provided that the egg-fish composition is followed.
Personally, I prefer the version with rice. As a biomass buffer, it gives the salad textural tenderness and is great at bridging the gaps between the flavors of other foods.
Basmati is best suited for this purpose, the thin beautiful grains of which, when boiled, do not completely lose their structure.
Basmati should be poured with water onto your finger, put on fire, bring the water to a boil, add a pinch of salt, cook for seven minutes, then add a cube of butter, cover with a lid, remove from heat and leave to cook for 12 minutes. Stir the finished rice and cool.
At the same time, you need to hard boil several eggs. This is ten minutes after boiling water in a pan with eggs.
Next you need to make the sauce. You can use ready-made mayonnaise, or you can whisk a couple of egg yolks, a teaspoon of mustard, and then pour vegetable oil into the bowl in a thin stream, continuously whisking the contents of the bowl until the emulsification process occurs and the sauce thickens.
To the finished mayonnaise you need to add a pinch of salt, finely grated hard cheese, a drop of Worcestershire sauce (this, however, is optional) and a few drops of Tabasco, Sriracha or any other hot chili sauce.
This sauce must be mixed with rice.
Next, you need to peel the boiled eggs, separate the whites from the yolks. Finely chop the whites and mix with canned pink salmon, or better yet, red or white hot smoked fish, separated into fibers, and finely chopped green onions.
In a suitable form, place half of the rice on the bottom, top with a mixture of fish, whites and green onions, hide it all under the next layer of rice and sprinkle generously with grated egg yolk. Seal with film and place in the refrigerator for a couple of hours.
In this design, “Mimosa” no longer looks like British kedgeree, but like Japanese onigiri snacks, while remaining itself. Which symbolically corresponds to the meaning of the New Year's holiday, when we expect metamorphoses and miracles from the world around us, without changing ourselves.
Mimosa (8–12 servings)
1 Basmati rice (400 g)
2 Butter (50 g)
3 Hot smoked fish (400 g)
4 Eggs (8 pcs.)
5 Green onion (30 g)
6 Egg yolk (2 pcs.)
7 Dijon mustard (1 teaspoon)
8 Vegetable oil (150 ml) (or 200 ml of ready-made mayonnaise instead of yolks, mustard and oil)
9 Hard cheese (100 g)
10 Worcestershire sauce (optional) (5 ml)
11 Sriracha or kimchi or other hot chili sauce (1 tablespoon)
Alexey Zimin - editor-in-chief of the Afisha-Eda website
Total Recall: 10 Soviet New Year's dishes
Legendary Soviet snacks, salads, main courses and desserts. These dishes have graced our New Year's table for decades. Why don't we remember these soulful feasts and prepare an unforgettable classic?
The salad appeared in Soviet times. It got its name from the similarity of the grated yolk to mimosa flowers. The composition of the Soviet "Mimosa" included canned fish, boiled eggs, onions, cheese, and mayonnaise.
Over time, the salad changed, ingredients were added or replaced. Today there are many variations of the dish. For example, the “Classic Mimosa” salad, which uses potatoes and carrots instead of cheese. The option with the addition of boiled rice is also popular. An apple gives an unusual taste to a classic salad. Recipes are widespread in which canned fish is replaced with crab sticks, salmon or cod liver.
When preparing it, it is important to use thick, high-calorie mayonnaise; low-calorie sauces will spoil the true taste of a real salad.
The recipe for “Mimosa” with apples is especially interesting. Thanks to these fruits, the salad that everyone is familiar with acquires a sweet and sour taste. If it is prepared for adults, then it is better to use green apples, if for a children's audience, then red ones. This salad is perfect not only for any holiday, but also for a family dinner.
The process of preparing it is not complicated: it only requires care and patience to lay out each layer evenly. And compliments to the hostess are guaranteed!
RECIPE FOR MIMOSA SALAD WITH APPLES
What do you need:- 1 can of canned fish (you can use any canned fish in oil: pink salmon, saury, sardines)
- 3 medium sized onions
- 5 eggs
- 5 medium sized potatoes
- 1 apple
- 3–4 medium sized carrots
- greens, salt, mayonnaise - to taste
How to prepare Mimosa salad with apples:
Wash the potatoes and carrots and boil them in their skins and cool to room temperature.
Boil the eggs separately.
Cut the onion into small squares.
Peel the cooled vegetables and grate them on a coarse grater, separately from each other.
Peel the eggs and separate the yolks from the whites. Grate the whites on a coarse grater and the yolks on a fine grater.
Place the canned food on a plate and mash with a fork.
Peel the apple and grate it on a coarse grater.
Now you can start assembling the salad. The ingredients should be laid out in layers. After each layer you need to apply mayonnaise, the last time before the yolk. Take a flat plate and spread grated potatoes over the entire area. The second layer will be canned fish. The third layer is finely chopped onion. The fourth is proteins. The fifth layer is carrots. And finally, an apple. The salad is sprinkled with yolk on top. You can decorate with greenery. If you put the prepared salad in the refrigerator for a couple of hours, it will become juicier and more tender.
By the way, Mimosa salad can also be made into a portioned dish. To do this, you need to put it on small flat plates according to the number of guests.
I don’t know about you, friends, but I can’t imagine the New Year holidays without. That’s why I’ve been publishing them recently. I chose it for the menu myself and shared it with you. By the way, I will prepare a corn mouse from the selection. Well, today we’ll deal with Mimosa.
To make it very tasty, you need to be patient and careful, because all the ingredients are stacked in layers. There are many recipes. Classic - without any exotic products. Contains only egg yolks, canned fish, fresh onions, cheese, and herbs. Alternative ones include apple and rice. In the first case, you get a healthy dish, and in the second, a more satisfying dish.
I offer the most interesting selection. And I hope you enjoy everything. The design is at your discretion. Here you can plant “mice” or simply decorate with a bow of carrots, herbs, cranberries or lingonberries.
Classic name, but not classic composition. The appetizer according to this recipe is very tender and light. Be sure to cook and serve on the holiday table. Believe me, there will be no limit to the surprise of your guests.
Source: https://youtu.be/Pa9T8KL0uIA Ingredients:
- pink salmon fillet - 300 g;
- sausage cheese - 200 g;
- onion - 1 head;
- eggs - 5 pcs.;
- boiled potatoes, carrots - 2 medium pieces each;
- mayonnaise - 200 g;
- salt, pepper - to taste.
How to cook:
Place the fish in boiling salted water. Boil for 15 minutes, then cool and disassemble into small pieces by hand. Place part on the bottom of a mold with a diameter of 19 cm. Pepper and cover with a layer of mayonnaise.
- eggs (leave 2 yolks for decoration);
- finely chopped onion, carrots (put them on top of each other);
- potato;
- the remaining fish.
Grease each layer with mayonnaise. Season the vegetables and eggs with additional salt and pepper. Top with dill.
Place in the refrigerator for several hours. Carefully remove the ring and you are ready to serve.
Advice! Homemade mayonnaise is best. Its taste can be easily adjusted to suit your taste preferences.
Delicious Mimosa for the New Year's table
The recipe is as close as possible to the classic one. It is distinguished by the presence of pickled cucumbers, which give the appetizer a pleasant spice. Cheese will help soften it or, on the contrary, emphasize it. Experiment with its variety and find your individual taste.
Source: https://youtu.be/eFo5MGyEIxc Ingredients:
- canned fish - 400 g;
- carrots, potatoes - 400 g each;
- onion - 2 medium heads;
- cheese - 100 g;
- eggs - 5 pcs.;
- mayonnaise - 200 g;
- cucumbers - 200 g;
- dill, pepper, salt - to taste.
How to cook:
Grate the boiled vegetables and pickled cucumbers on a coarse grater, and grate the cheese on a fine grater. Chop the onion as finely as possible, pour boiling water over it and leave for a quarter of an hour. Then it should be discarded in a colander. Once all the water has drained, mix with the fish without any liquid. Mix thoroughly.
In a mold with a diameter of 20 cm, place in layers:
- potato;
- carrot;
- fish;
- grated whites;
- cucumbers;
Be sure to add salt and pepper to each layer and brush with mayonnaise. First add the yolks to the sauce. Due to this it will be thicker.
Place the finished salad in the refrigerator for several hours. Just before serving, remove the pan and garnish with dill.
A simple recipe for Mimosa salad on New Year's Eve
It is customary to prepare Olivier for the New Year's table, but at the same time, one should not forget about other, no less interesting treats that everyone really likes. You can make a light salad with canned fish - it will also be perfect for the New Year. I will be happy to share his classic recipe with you.
Ingredients for 1 serving:
- onions – 0.5 pcs.;
- vinegar 9% - 1 tsp;
- sugar - 1 tsp;
- boiling water – 100 ml;
- eggs – 2 pcs.;
- hard cheese – 50 g;
- butter – 30 g;
- canned fish in oil – 100 g;
- mayonnaise - 1-2 tbsp.
Preparation:
First, pickle the onion. To do this, cut it into thin half rings, pour boiling water over it, add vinegar and sugar. Leave it like this until the water cools down.
Boil eggs hard. Cool, clean and separate into whites and yolks. Separately grate them on a medium grater.
Also grate cheese and butter on a medium grater. Place the butter in the freezer first - this will make grating it much easier.
We take the canned fish out of the can, put it on a plate and mash it with a fork.
It is best to assemble the salad using a cooking ring. Place the ring in the center of the plate. Place the grated whites in the first layer. Lubricate this layer with mayonnaise.
Then add a layer of cheese.
This is followed by a layer of canned fish.
Then comes the turn of pickled onions.
Spread butter on top of the onion.
And the layers are completed with grated yolk.
Let it soak for 20-30 minutes, remove the ring and decorate. Bon appetit and Happy New Year!
Mimosa salad in New Year's decoration
We will spend 2020 under the sign of the Metal Rat or Mouse. I propose to decorate a familiar dish in a new way, paying tribute to the totem. Everyone will like the original presentation.
Source: https://youtu.be/HPGL17eIzVo Ingredients:
- boiled potatoes - 3 medium tubers;
- fish in oil - 200 g;
- onion - 1 head;
- eggs - 4 pcs.;
- cheese - 100 g;
- mayonnaise;
- vinegar - 3 tsp;
- sugar - 1 tsp;
- salt - to taste.
For decoration:
- quail eggs - 5 pcs.;
- yolks;
- egg - 1 pc;
- cheese, black peppercorns.
How to cook:
Cut the onion into thin half rings. Fill with hot water, add vinegar, salt, sugar. After a quarter of an hour of marinating, drain the liquid and discard the vegetable in a colander.
Place a springform pan or a cooking ring with a diameter of 19 cm on the dish. Next, lay out in layers:
- grated potatoes;
- fish;
- proteins;
Lubricate each layer with mayonnaise with the addition of mustard or horseradish. Firm the cheese with a fork and place the snack in the refrigerator for 10-15 minutes - this will be enough time to make the decoration.
Cut out ears and a tail from thin slices of cheese. Pepper will be the eyes, the nose. The big egg will be the mother mouse. Insert the pieces by making small cuts with a sharp knife. Make small rodents in the same way.
Remove the pan and remove the piece of lettuce. Lubricate the top generously with mayonnaise and sprinkle with grated yolk. Arrange the mice.
Advice! Use homemade mayonnaise. It tastes much better. Potatoes can not only be boiled, but also baked directly in the peel. This will add interesting notes to the finished dish.
Mimosa with chicken and mushrooms
Everyone is accustomed to the fact that this appetizer is prepared with fish. The same recipe will appeal to those who prefer meat. The aroma and original appearance will also attract connoisseurs of the classic version.
Source: https://youtu.be/jHiqgpql-Jo Ingredients:
- mushrooms - 500 g;
- boiled chicken - 250 g;
- hard cheese - 200 g;
- onion - 1 medium head;
- lemon juice - 1 tbsp;
- pickled cucumbers - 2 small;
- eggs - 4 pcs.;
- mayonnaise - 200 g;
- cream 33% - 75 g.
For decoration:
- sweet paprika - 0.5 tsp;
- dill;
- salty cookies;
- cherry tomato - 3 pcs.;
- pickled cucumber.
How to cook:
Combine cream with mayonnaise. Beat with a blender until a thick mass forms. This will be the dressing for the appetizer. Place in a bag or piping bag.
Finely chop the onion. Add salt and lemon juice. Leave to marinate. Place the chicken in boiling water, add spices and cook until fully cooked. Turn off the gas and let cool completely.
Chop the mushrooms into small pieces. Place in a dry frying pan and let all the liquid evaporate. Pour in the cream and simmer until completely thickened. Cut the cucumbers into thin strips. Squeeze gently to prevent the appetizer from becoming too wet.
Place a mold with a diameter of 20 cm on the bottom of the dish. Grease the plate with dressing. Place finely chopped meat on top. Next layers:
- cucumber;
- mushrooms;
- yolks;
- proteins.
Coat all layers with dressing. Place in the refrigerator for at least 3 hours. Then remove the mold. Sprinkle the sides with crushed cookies mixed with paprika. Sprinkle the top with yolk and decorate with a flower made from thin strips of cucumber.
The dressing for this snack can be made only from mayonnaise or by replacing the cream with sour cream. If you don't have a cucumber on hand, take a sour apple.
Preparing Mimosa for the festive table with sprats
This dish cooks very quickly. But this does not affect the taste at all. Every housewife should have such an express recipe in stock - you never know whether there will be enough time to prepare the festive table.
The last working day of 2019 is slowly coming to an end, which means that very soon the moment will come when you will need to run home and start cooking vegetables for salads. So that you don’t waste time searching for the right recipes, “360” has done the job for you. Olivier, Mimosa and herring under a fur coat are classics that we have tested.
Olivie
Despite the fact that Olivier, or “Russian salad”, as it is called throughout the world, is an unconditional New Year's classic, there are dozens of ways to prepare it. On the websites you can find the following explanations: recipe from grandmother, real Soviet, classic. You can argue for a long time about whether you need to add sausage, ham or boiled beef to the salad, but we’ll just tell you how to make Olivier that everyone will like.
For an impressive portion (and this is exactly what you need for the New Year), you need to take seven potatoes, five carrots, six pickled cucumbers, a can of canned peas, six chicken eggs, 300 grams of doctor's sausage, mayonnaise and salt to taste.
First of all, you need to boil the potatoes, carrots and eggs. Then chop all the ingredients, put them in a salad bowl, mix, add salt and season with mayonnaise right before serving.
If you want to surprise your guests and prepare Olivier at the same time, you can replace the sausage with beef tongue, smoked chicken breast or shrimp.
"Mimosa"
This salad is loved in Russia not only for its taste, but also for its bright and festive appearance. When preparing Mimosa, people experiment less often, but there are options here too. The main thing is not to forget to prepare a transparent salad bowl so that the dish appears before the guests in all its glory.
Photo source: flickrYou will need two potatoes, a can of canned fish, two carrots, three eggs, 100 grams of cheese, green onions and onions, mayonnaise to taste.
First you need to boil the potatoes, carrots and eggs. Mash the fish, divide the boiled eggs into whites and yolks, rub all the ingredients into various containers (you can do this as you go). Then start laying in layers, each layer is coated with mayonnaise. 1 - mashed potatoes, 2 - canned fish with onions, 3 - carrots, 4 - egg whites, 5 - grated cheese and egg yolks, but without mayonnaise. Garnish the resulting salad with chopped green onions.
Let the salad sit for 15 minutes before serving.
Herring under a Fur Coat
You will have to work hard with this salad, but it is one of the best, so the energy expended is more than compensated for during the feast.
Photo source: Wikipedia To prepare this salad you will need half a kilogram of potatoes, carrots, beets and salted herring, two onions, four eggs, pepper, salt and mayonnaise.
Potatoes and carrots need to be boiled and cut into neat cubes, beets should also be boiled, and then grated on a medium grater. Remove the bones from the herring fillet, if they remain in it after factory processing, and cut into neat small cubes. Grate the boiled eggs too, after peeling them. It is important to first mix all the components separately with mayonnaise and then lay them out in layers. The sequence should be: potatoes, carrots, eggs, herring and beets. The salad should soak in the refrigerator for an hour before serving.
anmbph/DepositphotosIngredients
- 6 eggs;
- 100–150 g hard cheese;
- 100 g butter;
- 2–3 onions;
- 200–250 g mayonnaise.
Preparation
Hard-boiled eggs in 10 minutes. Separately, grate the whites, yolks and cheese on a medium or coarse grater. Leave the butter in the freezer for 30–40 minutes. Then grate on a coarse grater.
Cut the onion into small pieces and pour boiling water over it for a minute or two, then drain the liquid and rinse with cold water. Mash the fish with a fork and remove large bones.
Place egg whites, cheese, fish, onions, butter and half the yolks in layers on a plate. After each layer, make a mesh of mayonnaise or simply grease it. Sprinkle the remaining yolks on top. Place the salad in the refrigerator for an hour or two.
Aleruana / Depositphotos Ingredients
- 4 eggs;
- 4 potatoes;
- 2 carrots;
- 1 onion;
- 200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
- 200–250 g mayonnaise.
Preparation
Boil the eggs hard for 10 minutes until done. Separately, grate the whites, yolks, potatoes and carrots on a fine or medium grater.
Cut the onion into small pieces and pour boiling water over it for a couple of minutes, then rinse with cold water. Mash the canned food with a fork and remove large bones.
Place some potatoes at the bottom of the salad bowl. Next, lay out the fish, onions, remaining potatoes, carrots and squirrels one by one. After each layer, grease with mayonnaise or apply a mesh of it. Sprinkle yolks on top. Leave in the refrigerator for a couple of hours before serving.
OlyaSolodenko / Depositphotos Ingredients
- 3 tablespoons rice;
- 5–6 eggs;
- 2–3 carrots;
- 200 g hard cheese;
- 1 onion;
- 200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
- 200–250 g mayonnaise.
Preparation
Boil eggs and carrots until tender. Separate the whites from the yolks and grate on a fine grater; grate the cheese and carrots on a medium or coarse grater. Cut the onion into small pieces. Remove large bones from the fish, then mash them with a fork.
Place layers of rice, fish and onions, cheese, egg whites, and carrots in a salad bowl. After each, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top. Refrigerate a couple of hours before serving.
iaroshenko.marina.gmail.com / Depositphotos Ingredients
- 5 eggs;
- 100 g hard cheese;
- 1–2 pears;
- 200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
- 200 g mayonnaise.
Preparation
Boil the eggs hard for 10 minutes and cool. Separately, grate the whites, yolks, cheese and pears on a medium or coarse grater. Remove large bones from canned food, then mash the fish with a fork.
Place half each of the proteins, cheese and fish in the salad bowl, then the pear and repeat the first three layers. After each, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top. Leave the Mimosa in the refrigerator for a couple of hours before serving.
Pronina_Marina / Depositphotos Ingredients
- 3 eggs;
- 2 potatoes;
- 1 carrot;
- 1 apple;
- ½ bunch of green onions;
- 200 g crab sticks;
- 200 g mayonnaise.
Preparation
Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender.
Separate the whites from the yolks. Grate them, boiled vegetables and an apple on a medium or coarse grater. Chop the green onions. Cut the crab sticks into small pieces or grate them as well.
Place potatoes, egg whites with green onions, crab sticks, apples, and carrots in a salad bowl. After each layer, make a mesh of mayonnaise or simply lubricate it. Sprinkle grated yolk on top. Leave in the refrigerator for a couple of hours before serving.
