In our vast post-Soviet space there are dishes that everyone knows from Kaliningrad to Nakhodka, from Franz Josef Land to Kushka. Salad “Mimosa” is one of them. And every housewife prepares it in her own way. I will offer my own version. It seems to be a classic, but with some nuances. And the main nuance is that I do not use canned fish, I use baked fish!!! And offer you a option feed – elegant, festive, in the form of canapes.
Fish you can use any – mackerel, pink salmon, salmon, herring. The main thing is that we will baked it!
To do this, prepare the marinade – mix 2 tablespoons of sauce “Teriyaki”, paprika and black pepper. The fish, gut, wash and this marinade will coat the fish on all sides.
Wrap in foil and send to bake in the oven. 180-190 degrees for about 25-30 minutes. The finished fish is cool in foil without unfolding, and with a fork will separate the fillet from the bones, with a fork we grind the fillet.
Potatoes also wrap in foil and send in the oven to bake. Let’s cool in foil.
Grate carrots on a large grater and fry in vegetable oil until tender, avoiding color changes (so that it does not become brown). At the end, add a pinch of salt and a pinch of sugar. To give cool.
We need bread, a form, and a little patience.
Use the forms, cut base for canapés from bread.
Put the form on the bread circle and lay in layers:
* potatoes grated on a large grater, mayonnaise
* chopped green onions
* crushed mackerel, mayonnaise
* fried carrots
Carrot, brush with sauce is not necessary. Carefully remove the mold from the canapes, put on top of a circle of boiled eggs.
And decorate. It is possible for the egg to put a spoonful of caviar or as I like to garnish with shrimp and olives.