One of the most popular salads in the post-Soviet space is a dish called "Mimosa".
The love of many gourmets for this dish is explained by its relative ease of preparation, beautiful appearance and bright taste.
However, almost all amateur cooks make a gross mistake: they always use the usual set of ingredients.
Why not experiment and add something unusual to the salad?
Yulia Arkhipova, an expert in the field of cooking, a chef and a fourth-class baker from the online publication Belnovosti, spoke about the secret additives that make Mimosa incredibly tasty.
Green onions instead of onions
It is generally accepted that onions are an essential ingredient in the dish.
However, it is better to replace this component with green onions.
This additive is not overly harsh: the flavors of other components will not be “shadowed.”
At the same time, the spiciness will be sufficient to emphasize the taste of the fish.
Capelin caviar
One of the layers of the salad should be capelin caviar.
Thanks to this component, the dish will acquire a piquant flavor note.
In addition, the consistency will become more delicate: you will certainly be delighted with such a pleasant airiness.
Expert: Julia Arkhipova
