Today I want to offer you a recipe for an easy-to-cook but very tasty Mimosa salad with smoked mackerel. It is especially good for a festive table in the cold season, as it perfectly saturates and does not require any exotic ingredients. Without a doubt, he can compete with many beloved "Herring under a fur coat." I hope you, like me, will like this variation on the theme of the classic Mimosa.
Tip. Choose cold smoked mackerel - with such a fish, the taste of the salad will be more delicate.
- Cooking time: 2 hours 30 minutes.
- Servings Per Container: 6-8 Persons.
- The complexity of the preparation: simple.
To make a salad you need:
- smoked mackerel - 1 pc.;
- potatoes - 3-4 pcs.;
- onions - 1 pc.;
- carrots - 2 pcs.;
- processed cheese - 2 packs;
- chicken eggs - 7-8 pcs.;
- mayonnaise - 150 gr.;
- dill - 1-2 branches;
- salt to taste.
Here's how I cook Mimosa with mackerel:
- I put washed carrots and potatoes in a pot with salted water. I don’t clean the vegetables beforehand - I boil them in a peel. When they are easily pierced with a fork, I spread it on a plate and let it cool.
- Boil the eggs for 10-15 minutes. and leave to cool in a bowl of cold water. I clean, I separate the yolks from the proteins. The last labor on a coarse grater.
- I put one yolk to one side, and the rest rub together with cream cheese on a fine grater. Add a couple of tablespoons of mayonnaise, mix thoroughly.
- Along the back of the fish I make an incision from head to tail. At the junction of the back and head, I pull off the skin and pull it to my belly. I cut the carcass along in half, remove the ridge, and extract the bones with tweezers. I cut into small cubes.
- I chop the onion as finely as possible. If it is very bitter, pour it with boiling water in a small bowl for 15 minutes. I drain the water.
- I peel potatoes and carrots, take turns rubbing on a coarse grater, spread on different plates.
- For the assembly of fish salad I take a wide and shallow dish.I put the potatoes at the bottom, half the prepared onion on top and grease with mayonnaise. I spread smoked fish, onions and carrots on top of each other. Following is the yolk-cheese mixture.
- Lubricate the sides with mayonnaise, a little walk up the top. From all sides I adorn with grated protein.
- I put the dill branches and sprinkle them with the remaining yolk - that's the sprig of mimosa!
Smoked mackerel salad is ready, but for a richer taste, I will let it brew in the refrigerator for 1.5-2 hours. Give it a try!
Mimosa Salad with Smoked Mackerel - A Simple Fish Salad Recipe
Today I want to offer you a recipe for an easy-to-cook but very tasty Mimosa salad with smoked mackerel. It is especially good for a festive table in the cold season, as it perfectly saturates and does not require any exotic ingredients. Without a doubt, he can compete with many beloved "Herring under a fur coat." I hope you, like me, will like this variation on the theme of the classic Mimosa.
Training30 mins
Cooking2 hrs
Total time2 hrs 30 mins
Persons: 8
Calories 2954.92kcal
Ingredients
- 1 PC. Smoked Mackerel
- 3-4 PC. Potatoes
- 1 PC. Onion
- 2 PC. Carrot
- 2 packaging Processed cheese
- 7-8 PC. Eggs
- 150 g Mayonnaise
- 1-2 branches Dill
- taste Salt
Step-by-step instruction
- I put washed carrots and potatoes in a pot with salted water. I don’t clean the vegetables beforehand - I boil them in a peel. When they are easily pierced with a fork, I spread it on a plate and let it cool.
- Boil the eggs for 10-15 minutes. and leave to cool in a bowl of cold water. I clean, I separate the yolks from the proteins. The last labor on a coarse grater.
- I put one yolk to one side, and the rest rub together with cream cheese on a fine grater. Add a couple of tablespoons of mayonnaise, mix thoroughly.
- Along the back of the fish I make an incision from head to tail. At the junction of the back and head, I pull off the skin and pull it to my belly. I cut the carcass along in half, remove the ridge, and extract the bones with tweezers. Cut into small cubes
- I chop the onion as finely as possible. If it is very bitter, pour it with boiling water in a small bowl for 15 minutes. I drain the water.
- I peel potatoes and carrots, take turns rubbing on a coarse grater, spread on different plates.
- For the assembly of fish salad I take a wide and shallow dish. I put the potatoes at the bottom, half the prepared onion on top and grease with mayonnaise. I spread smoked fish, onions and carrots on top of each other. Following is the yolk-cheese mixture.
- Lubricate the sides with mayonnaise, a little walk up the top. From all sides I adorn with grated protein.
- I put the dill branches and sprinkle them with the remaining yolk - that's the sprig of mimosa!
Video
Final word
Smoked mackerel salad is ready, but for a richer taste, I will let it brew in the refrigerator for 1.5-2 hours. Give it a try!
