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.
![fish](/upload/resize_cache/iblock/143/719_480_1c82eeed9a8bc26474052bb7ce100fd7b/foto_got.jpg)
![рыба](/upload/resize_cache/editor/511/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_got0ef.jpg)
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
![рыба](/upload/resize_cache/editor/028/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0903ed.jpg)
Prepare ingredients.
Step 2
![рыба](/upload/resize_cache/editor/b93/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_098a7d.jpg)
Let’s start. First, make the base for Mimosa: mash the salmon with a spoon.
Step 3
![рыба](/upload/resize_cache/editor/166/728_484_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0100326.jpg)
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
![рыба](/upload/resize_cache/editor/242/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_01011ab.jpg)
Then grate carrot on a grater.
Step 5
![рыба](/upload/resize_cache/editor/8a0/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_010412b.jpg)
Grate egg whites on a small grater.
Step 6
![рыба](/upload/resize_cache/editor/aaa/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0106075.jpg)
Place just prepared layers of the salad through small serving rings.
Step 7
![рыба](/upload/resize_cache/editor/29c/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0109ce7.jpg)
The first layer is salmon.
Step 8
![рыба](/upload/resize_cache/editor/d2d/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0111a29.jpg)
Add little mayonnaise into grated whites – this is the second layer.
Step 9
![рыба](/upload/resize_cache/editor/824/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_01126f7.jpg)
The next layer is carrot. Add a drop of mayonnaise in it as well.
Step 10
![рыба](/upload/resize_cache/editor/f70/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_011787a.jpg)
Crumb the yolks on top.
Step 11
![рыба](/upload/resize_cache/editor/6bb/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0120de1.jpg)
Make it flat using a knife.
Step 12
![рыба](/upload/resize_cache/editor/d4b/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0121df0.jpg)
Now you can place filled serving pan on a plate.
Step 13
![рыба](/upload/resize_cache/editor/f38/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0122d64.jpg)
Take out the salad of pans and remove rings carefully.
Step 14
![рыба](/upload/resize_cache/editor/6bb/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0124d94.jpg)
Clean carefully Mimosa crumbs fallen down.
Step 15
![рыба](/upload/resize_cache/editor/a49/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0125f38.jpg)
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
![рыба](/upload/resize_cache/editor/eee/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_01269dd.jpg)
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
![рыба](/upload/resize_cache/editor/21d/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_01281ae.jpg)
Then Artem top Mimosa with grated Emmental cheese and draws a road with mustard sauce between the salad and the caviar set.
Step 18
![рыба](/upload/resize_cache/editor/408/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0130c79.jpg)
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.
Step 19
![рыба](/upload/resize_cache/editor/c67/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0139e80.jpg)
A few more green twigs, potato crisps on top of Mimosa and dill foam.
Step 20
![рыба](/upload/resize_cache/editor/95f/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/foto_0140552.jpg)
The author’s Mimosa from Sky Lounge is ready.
Bon appetite!
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