Fish salad “Mimosa” is very popular in post-Soviet countries, and there are so many receipts of its preparation.The name “Mimosa” comes from the texture and a yellow color of salad’s top layer that looks like yellow flowers of the tree Mimosa.
- 10-12 oz trout fillet with skin
- 1 cup white wine (for cooking trout)
- 5 eggs
- 5 medium onions
- 1/2 cup cheese (I like Mexican Four Cheese)
- 1/2 cup mayonnaise
Prepare the fish the night before you want to cook the salad. Cover trout with water (1/2 in above the fillet) in a pot; bring to a boil. Reduce heat and simmer 5 minutes. Add i cup of wine, bring to a boil, and and simmer for another 5 minutes. Let it cool and stand for a night (minimum 8 hours). Next day, put fillet on the big plate, peel the skin, and mash fish with a fork. Add 2 tablespoons of mayonnaise, mix well.
Boil the eggs. Drain, let cool, and peel them. Separate whites from yolks. Withes cut into small pieces, yolks mash with a fork.
Chop all onions into small pieces, fry it on low heat for 20-25 minutes or until barely golden.
For this layered salad, it is better to use a deep crystal/glass bowl. Put the ingredients into layers in the following order