Mimosa Salad from Sky Lounge Restaurant

Mimosa is a traditional salad of the Soviet cuisine appreciated by many people. The author’s salad from brand-chef ArtemDobrovolskiy will only prove it, so the classic is always valuable.

Cooking time —
Complication —

In recipe book

Main ingridient: fish
Category: salads

Ingredients:

Hot smoked salmon – 60 g
Boiled carrot — 30g
Boiled egg (white) — 1pc
Boiled egg (yolk) — 2 pc (20g)
Mayonnaise — 40 g
Emmental cheese — 10 g

For dressing:

Egg & mustard sauce — 10g
Marinated salmon — 20g
Balsamic vinegar caviar — 2g
Cisco caviar — 2g
Peas sprouts — 3g
Dill foam (syphon) — 10g
Crab meat — 15g
Quail egg — 1 pc (halfofshell)

Step 1

Prepare ingredients.

Step 2

Let’s start. First, make the base for Mimosa: mash the salmon with a spoon.

Step 3

Add a spoon of mayonnaise and make soft paste. By the way, hot smoked salmon is perfectly mashed with a spoon, you do not need to cut.

Step 4

Then grate carrot on a grater.

Step 5

Grate egg whites on a small grater.

Step 6

Place just prepared layers of the salad through small serving rings.

Step 7

The first layer is salmon.

Step 8

Add little mayonnaise into grated whites – this is the second layer.

Step 9

The next layer is carrot. Add a drop of mayonnaise in it as well.

Step 10

Crumb the yolks on top.

Step 11

Make it flat using a knife.

Step 12

Now you can place filled serving pan on a plate.

Step 13

Take out the salad of pans and remove rings carefully.

Step 14

Clean carefully Mimosa crumbs fallen down.

Step 15

Then Artem pays major attention to diligent and accurately verified way of dressing the dish. Here things are not easy: quail egg shell filled with caviar set is held down with a drop of mustard sauce. The mustard sauce contains mustard, yolks, sour cream and vinegar – it looks more tender than usual mustard and gets an elegant taste.

Step 16

The caviar set includes caviar of cisco, trout, pike and halibut and also sour cream, mascarpone, Baku cucumbers and chive. It is dressed with a pea sprout.

Step 17

Then Artem top Mimosa with grated Emmental cheese and draws a road with mustard sauce between the salad and the caviar set.

Step 18

Attach drop of balsamic caviar on the sauce – this is Brand-Chef’s own development. The only thing we managed to know – it consists of balsamic vinegar but not of the evaporated sauce. Also we may dress the dish with tiny leaves of pea and cisco caviar.