Fish Salad 'Mimosa'

Fish Salad 'Mimosa' Recipe from Ukraine - Sardines, Mayonnaise, Onion, Cheese, Eggs

Region / culture: Ukraine | Preparation time: 30 minutes | Servings: 4

Introduction

Fish Salad 'Mimosa' is a classic Russian dish that is perfect for a light and refreshing meal. This salad is made with layers of sardines, mayonnaise, butter, cheese, and hard-boiled eggs, creating a unique and delicious flavor combination.

History

The Fish Salad 'Mimosa' has its origins in Russia and is a popular dish that is often served at special occasions and celebrations. The name 'Mimosa' comes from the yellow color of the grated egg yolks on top of the salad, which resembles the mimosa flower.

Ingredients

1 can of sardines
1 jar of mayonnaise
1 onion
100 g of butter
100 g of cheese
5 hard-boiled eggs

How to prepare

Separate the egg whites and yolks from the hard-boiled eggs.
Grate the egg whites into a bowl.
Grate the cheese (the second layer).
Place the tinned sardines on a plate and crush them with a fork until they become soft.
Divide the crushed sardines into two halves and place one half into a bowl, creating the third layer.
Cover the sardines with half a jar of mayonnaise.
For the next layer, grate the frozen butter into the bowl.
Chop the onion.
Place the chopped onion on top of the butter.
Then add the remaining sardines and cover with half a jar of mayonnaise.
Finish by grating the egg yolks on top of the salad.
Place the salad in the refrigerator and let it chill for half an hour.

Variations

Substitute canned tuna for sardines for a different flavor profile.
Add chopped pickles or olives for a tangy twist.
Use Greek yogurt or sour cream instead of mayonnaise for a lighter version of the salad.

Cooking Tips & Tricks

Make sure to crush the sardines well to create a smooth texture for the salad.

- Grate the cheese and eggs finely for a uniform and attractive presentation.

- Let the salad chill in the refrigerator for at least half an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve Fish Salad 'Mimosa' as a light lunch or dinner option, accompanied by a side of fresh vegetables or a slice of crusty bread.

Cooking Techniques

Boil the eggs until they are hard-boiled for easy grating.

- Crush the sardines with a fork to create a smooth texture for the salad.

- Grate the cheese and eggs finely for a uniform and attractive presentation.

Ingredient Substitutions

Use canned tuna instead of sardines for a different flavor.

- Substitute Greek yogurt or sour cream for mayonnaise for a lighter option.

- Use different types of cheese, such as cheddar or mozzarella, for a unique twist.

Make Ahead Tips

Fish Salad 'Mimosa' can be prepared ahead of time and stored in the refrigerator for up to 24 hours before serving. This makes it a convenient option for meal prep or entertaining.

Presentation Ideas

Serve the salad in individual ramekins or on a platter for a beautiful presentation. - Garnish with fresh herbs, such as parsley or dill, for a pop of color and flavor. - Arrange the grated egg yolks in a decorative pattern on top of the salad for an elegant touch.

Pairing Recommendations

Serve Fish Salad 'Mimosa' with a side of fresh vegetables or a green salad for a complete and balanced meal.

- Pair with a glass of white wine or sparkling water for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers of Fish Salad 'Mimosa' in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Fish Salad 'Mimosa' contains approximately 350 calories, making it a satisfying and filling meal option.

Carbohydrates

This Fish Salad 'Mimosa' recipe contains minimal carbohydrates, making it a great option for those following a low-carb diet.

Fats

The main sources of fat in this salad come from the mayonnaise, butter, and cheese. While these ingredients do contribute to the overall fat content, they also add richness and flavor to the dish.

Proteins

Sardines are a rich source of protein in this recipe, providing essential amino acids for muscle growth and repair.

Vitamins and minerals

Eggs are a good source of vitamins and minerals, including vitamin D, vitamin B12, and selenium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains eggs, dairy (cheese), and fish (sardines), which may be allergens for some individuals. Please be mindful of any food allergies when preparing and serving this dish.

Summary

Overall, Fish Salad 'Mimosa' is a nutrient-dense dish that provides a good balance of protein, fats, and vitamins. It is a flavorful and satisfying option for a light meal or appetizer.

Summary

Fish Salad 'Mimosa' is a delicious and unique dish that is perfect for a light and refreshing meal. With layers of sardines, mayonnaise, butter, cheese, and hard-boiled eggs, this salad offers a flavorful combination of ingredients that is sure to impress. Enjoy this classic Russian recipe for a satisfying and nutritious meal option.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting a friend who had recently returned from a trip to France. She invited me over for lunch and served this delicious Fish Salad 'Mimosa'. As soon as I took my first bite, I knew I had to learn how to make it.

My friend told me that she had learned the recipe from her grandmother, who had lived in the south of France for many years. She explained that 'Mimosa' was a popular dish in the region, made with fresh fish, vegetables, and a tangy dressing. I was captivated by the delicate flavors and the beautiful presentation of the dish.

After lunch, my friend graciously shared the recipe with me. She showed me how to poach the fish until it was tender and flaky, then flake it into bite-sized pieces. She taught me how to prepare the vegetables - crisp green beans, sweet cherry tomatoes, and pungent red onions - and mix them together with the fish.

The secret ingredient, she told me, was the dressing. Made with mayonnaise, Dijon mustard, and a dash of lemon juice, it added a creamy and tangy flavor to the salad. But the real magic came from the garnish - hard-boiled eggs grated over the top, creating a golden 'mimosa' effect.

I was determined to master this recipe and make it my own. I spent the next few weeks experimenting in my kitchen, trying different combinations of fish, vegetables, and dressing until I found the perfect balance of flavors. I added my own twist by sprinkling fresh herbs over the top, giving the dish a burst of freshness.

As I perfected the recipe, I thought about all the other recipes I had learned over the years. From my own grandmother, who taught me how to make the perfect roast chicken, to the Italian chef who showed me how to make homemade pasta from scratch. Each recipe had a story behind it, a connection to a person or a place that made it special.

I realized that cooking was more than just following a set of instructions - it was a way to connect with others, to share stories and memories through the food we made. And so, every time I made Fish Salad 'Mimosa', I thought of my friend and her grandmother, and the sunny days in the south of France.

Now, whenever I serve this dish to my family and friends, I tell them the story of how I learned to make it. And as they take their first bite, I can see the same spark of curiosity and joy in their eyes that I felt when I first saw the recipe. Cooking, to me, is a way to pass on a piece of myself to others, to share a little bit of my own story through the food I make.

And so, as I sit down to enjoy a bowl of Fish Salad 'Mimosa' on a warm summer day, I am grateful for all the recipes and stories that have come into my life. Each one is a treasure, a gift that I can pass on to future generations, creating a legacy of love and connection that will last long after the last bite is gone.