Usuba
Mimosa with Smoked Pink Salmon
A layered appetizer with basmati rice, smoked fish, and homemade mayonnaise. Egg whites and yolks create the classic appearance of mimosa. The dish is prepared in advance and chilled in the refrigerator before serving.
- Total
- 60 min
- Standard serving
- 199.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Pour water over the basmati rice so that it covers the grains by about a finger's width. Place on heat and bring to a boil. Add a pinch of salt, cook for 7 minutes.
Add a piece of butter, cover with a lid, remove from heat and let sit for 12 minutes. The rice will finish cooking. Stir and cool.
- 2
Step 2
Boil the eggs hard-boiled: place them in boiling water and cook for 10 minutes. Cool in cold water.
- 3
Step 3
Whisk 2 egg yolks with 1 teaspoon of Dijon mustard using a whisk. Add the vegetable oil in a thin stream, continuously whisking until the sauce thickens and emulsification occurs.
- 4
Step 4
Add a pinch of salt to the finished mayonnaise, hard cheese grated on a fine grater, a dash of Worcestershire sauce, and a few drops of hot sauce (tabasco, sriracha, or other). Mix this sauce with the cooled rice.
- 5
Step 5
Peel the boiled eggs and separate the whites and yolks. Finely chop the whites and mix them with smoked pink salmon flaked into fibers and finely chopped chives.
- 6
Step 6
Spread half of the rice with mayonnaise into a suitable mold. Distribute the mixture of fish, egg whites, and onions on top. Cover with the remaining rice and sprinkle generously with grated egg yolk.
Cover with film and refrigerate for 2 hours before serving.
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