Sasha Belkovich demonstrates a unique approach to making Mimosa salad, emphasizing the importance of baking rather than boiling potatoes and carrots for enhanced flavor. He suggests using hot smoked mackerel instead of canned fish for a richer taste and recommends a sauce made from mayonnaise, sour cream, and tangerine juice for a fresher feel. The salad is layered with care to maintain an airy texture, and onions are boiled to reduce their pungency. Finally, he advises letting the salad sit at room temperature before serving to ensure it's not overly cold.
Here are the key facts from the text:
1. The recipe is for a mimosa salad.
2. The ingredients include vegetables, fish, onions, mayonnaise, and eggs.
3. The vegetables are baked in the oven instead of boiled.
4. The fish is hot smoked mackerel.
5. The onions are red and are chopped finely.
6. The mayonnaise is mixed with sour cream to make the sauce lighter.
7. Tangerine juice is added to the sauce for sweetness and citrus taste.
8. Fresh parsley is added to the sauce for freshness.
9. The salad is layered with carrots, mackerel, potatoes, and onions.
10. The eggs are separated and the yolks are grated on top of the salad.
11. The salad is served chilled, but not too cold.
12. The recipe includes a special technique for baking the vegetables to make them tastier.
13. The fish is easy to clean and doesn't require a knife.
14. The parsley is a universal herb that goes well with many ingredients.
15. The salad is assembled in a ring mold to make it look more appealing.
16. The sauce is added to the salad in a way that makes it look like a flower.
17. The recipe is designed to make the salad look and taste better than traditional mimosa salads.