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Mimosa Salad with Pink Salmon
Instructions
I cut the peeled onion into small cubes. The finer the cut, the more evenly the onion is distributed through the layers.
I transfer the onion to a deep bowl and pour boiling water over it for 10 minutes – to remove the bitterness. This is the "secret" to a delicate taste, otherwise the raw onion will overpower the fish.
I grate 80 g of cheese on a fine grater. A fine grater gives an "airy" texture that suits a layered salad.
I tip the canned pink salmon onto a plate and mash it with a fork. To make the pink salmon juicier, add the liquid left in the can to it – the fish will absorb it and become more tender.
I separate the whites from the yolks of the boiled eggs. The separation is needed so that the different layers in the salad come out in different colours.
I grate the whites on a coarse vegetable grater. A coarse grater gives a looser texture.
I also grate the yolks on the coarse vegetable grater. They will become the top "golden" finish of the salad.
I drain the onion in a colander and transfer it to a separate dish. All the bitterness has gone away with the water.
The first layer – half of the grated whites into the pastry ring, pressed down lightly. I coat it with mayonnaise or make a mayonnaise net. A net gives a light soaking without weighing the layer down.
I grate half of the frozen butter on the coarse vegetable grater. I put the second part back in the freezer for now so that it does not melt. FROZEN butter is the "secret" to a tender Mimosa – when softened, it is impossible to grate.
On the mayonnaise I lay a layer of grated butter and spread it evenly. The butter gives "velvetiness" and richness to the taste.
I cover the butter with half the volume of chopped onion. The onion "settles" into the butter and gives a subtle sharpness.
Over the onion I evenly distribute half of the grated cheese and cover it with a net of mayonnaise.
The next layer – half of the pink salmon. The fish should be evenly mashed, without large pieces.
After the pink salmon – a layer of the remaining whites and again a net of mayonnaise.
I take the second part of the butter out of the freezer, grate it on the coarse vegetable grater and lay it over the mayonnaise. This second "butter" layer makes the salad truly tender.
On the butter layer I lay the remaining grated cheese.
I cover the cheese with the second half of the chopped onion. Over the onion – a mayonnaise net.
The next layer – the remaining pink salmon, pressed down lightly. I cover the top with mayonnaise.
I sprinkle it with grated yolks – this is the final "golden" chord that resembles mimosa. I put the salad in the fridge for 5 hours so that it soaks better.
The Mimosa salad with pink salmon is ready. I carefully remove the pastry ring and serve. If desired, I garnish it with herbs.Enjoy your meal!
Tips
- 1
The butter MUST be frozen – only then can it be grated. Softened butter smears on the knife and the salad will not turn out.
- 2
Be sure to SCALD the onion with boiling water and drain it in a colander – this removes the bitterness. Raw onion will overpower the delicate taste of the fish.
- 3
Add the liquid from the can of pink salmon to the mashed fish – it will soak into the flesh and the salad will be juicier.
- 4
Keep the salad in the fridge for the full 5 hours – in less time the layers will not soak through and the flavours will not blend. The same principle works for other layered salads.
Video
FAQ
What can replace the pink salmon? +
Alternatives: canned saury (the classic for "Mimosa", fattier), salmon in its own juices (more expensive but more tender), canned tuna (drier and less traditional), sardines in oil (a more "fishy" taste). Pink salmon is the "golden middle" between availability and a delicate taste. I do NOT recommend taking smoked fish – its aroma will completely overpower the other layers. The main thing is that any substitute should be in its own juices or in oil (not in tomato sauce).
Why frozen butter specifically? +
Only frozen butter can be grated – it turns into "shavings" that give an airy layer. Softened or room-temperature butter cannot be grated – it will smear. Put the butter in the freezer at least 2 hours before cooking. Work quickly – butter melts fast in your hands. It is best to chill the grater in the freezer for 20 minutes before using it – this will slow down the melting.
How long does the salad keep? +
In the fridge in a closed container – 1–2 days. I do not recommend longer: the fish gives off a smell, the mayonnaise loses its freshness, and the butter "sweats". On the second day the taste is even juicier – all the layers have soaked through completely. It must not be kept at room temperature for more than 2 hours. It must NOT be frozen – the structure is completely destroyed, and a defrosted salad is inedible. For a large event, assemble it the evening before.
Can it be made without a pastry ring? +
Yes, but the shape will not be as "ceremonial". Alternatives: a deep salad bowl with transparent sides (the layers are visible), a deep plate with the mixture laid out in a mound, a baking tin with a removable bottom (it is taken off afterwards), individual dessert glasses for portioned serving. The ring gives a neat cylinder with even sides and looks "restaurant-style". If there is no ring, here is a homemade option: cut the bottom off a plastic bottle with a wide neck and use it as a ring.
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