"Mimosa" - salad, which all have heard. But a classic combination with boiled vegetables, you see, already casts gloom. I'm not saying that it does not taste good. I'm talking about the fact that I want some new blow. So I began to look for ways to help find this new "touch".
Cooking Time - 30 minutes
Number of servings - 1
Ingredients
- boiled potatoes - 50g;
- saury, canned - 70 g;
- egg - 1 pc;
- tomato - 50 g;
- mayonnaise - to taste;
- dill - to taste;
- green onion - to taste.
Cooking method
1. The first layer spread in a uniform boiled potatoes. It was purified from the skins, ground into a coarse grater, a little salt and optional grease with mayonnaise.
2. Place potatoes on the fish - it just knead I usually fork.
3. Fish - onion. This time I used the feathers of green onions to taste turned softer.
4. Put the onions in the boiled egg white, chopped on a fine grater.
5. Next comes the finely diced fresh tomato. Lightly season with salt.
6. The final layer of the tradition will be crushed egg yolk.
Serve our updated "Mimosa" to the table, generously garnished with chopped dill.
It should be noted that this preparation variant is only a weak echo traditional "Mimosa". It is more tender, juicy and fresh. It does not have the dryness that has to "score" with copious amounts of mayonnaise. Just one thin layer. Bon Appetit!
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