"Mimosa" with Smoked Fish

Salads | Soviet cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can use store-bought mayonnaise; you will need 200 grams.

Ingredients

Basmati rice - 14.1 oz
Butter - 1.8 oz
Hot smoked pink salmon - 14.1 oz
Chicken Egg - 8 pieces
Leek - 1.1 oz
Whole egg - 2 pieces
Dijon Mustard - 1 tablespoon
Vegetable Oil - 5 fl oz
Hard Cheese - 3.5 oz
Worcestershire Sauce - 0 fl oz
Bulgogi Sauce - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Rinse the basmati rice and cover it with water up to your finger's width. Place it over heat and bring the water to a boil. Add a pinch of salt, then cook for 7 minutes. After that, add a cube of butter, cover with a lid, remove from heat, and let it sit for 12 minutes to finish cooking. Fluff the cooked rice and allow it to cool.

Step 2

At the same time, boil the eggs hard. This takes 10 minutes after the water in the pot with the eggs reaches a boil.

Step 3

Whisk 2 egg yolks and 1 teaspoon of mustard together, then gradually drizzle in vegetable oil while continuously whisking the mixture until emulsification occurs and the sauce thickens.

Step 4

Add a pinch of salt, grated cheese, a dash of Worcestershire sauce (this is optional), and a few drops of Tabasco, Sriracha, or any other hot chili sauce to the prepared mayonnaise. Mix this sauce with the rice.

Step 5

Peel the hard-boiled eggs and separate the whites from the yolks. Finely chop the egg whites and mix them with the flaked hot-smoked fish and finely chopped green onions.

Step 6

In a suitable dish, spread half of the rice on the bottom, then layer the mixture of fish, egg whites, and green onions on top. Cover this with another layer of rice and generously sprinkle with grated egg yolk. Seal with plastic wrap and refrigerate for 2 hours.