Mimosa with Shrimp and Carrot Mayonnaise
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
A twist on the classic salad, crafted by Chef John Smith from a popular American restaurant. In addition to the luxurious filling, where shrimp and salmon play together, there are two unique elements worth noting. First, it makes sense to dry the grated yolk in the air before adding it to any Mimosa; this way, the curls of grated yolk will remain fluffy rather than clumping together. Second, the carrot mayonnaise, which blends regular mayonnaise with reduced carrot juice. Making this sauce at home is incredibly simple, and it adds a new sweet and spicy note to the main holiday sauce.
Ingredients
- Potato - 4.2 oz
- Smoked Salmon Flavored Croutons - 4.2 oz
- Carrot - 3.5 oz
- Bay leaf - 1 piece
- Shrimp - 5.3 oz
- Chicken Egg - 3 pieces
- Mayonnaise - 5.3 oz
- Carrot - 7 fl oz
- Vegetable Oil - 0 fl oz
- Meyer Lemon Juice - ½ spoons
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - 0.7 oz
Step by Step guide
Step 1
Prepare carrot mayonnaise. Reduce the carrot juice by half and let it cool. Add vegetable oil, butter, and blend until smooth. Then, incorporate mayonnaise, lemon juice, and salt. Mix well.
Step 2
Boil the eggs hard. Separate the yolks, grate them finely, spread them on paper, and let them dry for 2 hours.
Step 3
Boil the potatoes and carrots in their skins, cool them down, peel, and grate them on a fine grater.
Step 4
Boil the shrimp (50–60 g) with salt, black peppercorns, and bay leaf. Cook for no longer than 3–7 minutes (depending on their size) to prevent them from becoming rubbery. Then peel and finely chop.
Step 5
Use a fork to finely flake the salmon fillet.
Step 6
In a ring, layer the salad in the following order: potatoes, a bit of carrot mayonnaise, then grated frozen butter, salmon, followed by a bit more carrot mayonnaise, carrots, more mayonnaise, shrimp, and then mayonnaise again. Top with egg yolk. Do not pack the salad tightly. After preparing four portions of the salad this way, place them in the refrigerator.
Step 7
Before serving, peel the remaining shrimp, removing the shells and heads, and discard the intestinal veins, leaving the tails intact. Quickly sauté the shrimp in vegetable oil with salt and pepper.
Step 8
Carefully remove the ring from the salad, garnish with sautéed shrimp, and serve.
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