Canapés Mimosa

Description

On our huge post-Soviet space there are dishes that everyone knows from Kaliningrad to Nakhodka, from Franz Joseph to Kushka. Salad "Mimosa& quot; included in their number. And every housewife cooks it in its own way. And I propose its own version. Seems to be a classic, but with some nuances. And the main caveat is that I use no canned goods, and baked fish!!! And offer you a option feed - elegant, festive, in the form of tapas

Ingredients

Mackerel

1 piece
Potatoes

250 g
Carrots

250 g
Green onions

1 coup
Chicken egg

5 piece
Mayonnaise

150 g
Sauce-marinade

3 Tbsp
Black pepper
Paprika sweet

0.5 tsp
Salt

1 pinch
Sugar

1 pinch
Vegetable oil

2 Tbsp
Bread

300 g
Shrimp
Green olives

Cooking

The fish you can use any - mackerel, pink salmon, salmon, herring. The main thing is that we will bake! To do this, prepare the marinade - mix 2 tbsp. sauce "Teriyaki" Kikkoman", paprika and black pepper.

The fish, gut, wash and this marinade will coat the fish on all sides

Wrap in foil and send bake in the oven. 180-190 degrees for about 25-30 minutes. The finished fish cool in the foil, without turning, and with a fork separate the fillet from the bones with a fork will mash fillet

The potato wrap in foil and send in the oven to bake. Let cool in foil

Carrots grate on a coarse grater and fry in vegetable oil until tender, preventing the color change (so it doesn't become brown). At the end add a pinch of salt and a pinch of sugar. Cool

We need bread, molds and a little patience. Bread molds cut base for canapés

Put the mold on a bread circle and stacked layers: * potatoes on a large grater, mayonnaise * sliced green onions * chopped mackerel, mayonnaise * browned carrots

Carrot, brush with sauce is not necessary. Gently remove the mold with canapés, put the top slice 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

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