Mimosa recipe without cheese potatoes. Delicious mimosa salad with pink salmon and rice

Detailed description: mimosa salad without potatoes recipe with canned food from a gourmet chef and housewives from various sources.

Mimosa salad is a dish with the addition of canned fish, which has been Soviet Union enjoys great popularity among our people, no less than the same "Herring under a fur coat" or the traditional "Olivier".

This dish got its name due to its appearance, decorated with egg yolk and greens, it is very reminiscent of a spring flower. Meanwhile, since the appearance on the tables classic mimosa many years have passed, and therefore the appetizer has undergone some changes and today it is served using a variety of, sometimes very unusual ingredients. Each of these cooking methods has its own zest and new products in the salad do not spoil its taste at all, but on the contrary, somewhere they even make the dish even tastier and more original.

Classic Mimosa salad recipe with canned food, potatoes and egg

I would like to note that this method delicious food our grandmothers used to cook. It turns out very tasty, high-calorie (nutritious) and beautiful. It is possible to submit such great snack, like Mimosa salad daily, and on the festive table. From it, I think, no one will refuse.

Mimosa salad ingredients - we need to take

Any canned fish, the main thing here is that the fish is natural in oil (in tomato paste, V tomato sauce not suitable) - 1 can (200-250 gr.);
potatoes - 3 tubers (choose the size of the tubers yourself);
white onion (can be replaced with golden or red) - 1 head;
carrots - 2 small;
chicken eggs (quail eggs can be used, but they will need three times more) - 5-6 pcs;
mayonnaise to your taste (you can use mayonnaise sauce for vegetable dishes) - 120-200 gr;
any greens for decoration (you can parsley, dill, etc.).

How to cook Mimosa salad with canned food - a simple step-by-step recipe with a photo

1. Prepare a salad bowl to start. Form in this case does not play a special role, you can take an oblong shape, you can round or some other, but it is best that the plate is glass.

When the appetizer is visible in layers, that is, stacked in glass mold, it looks much more appetizing and beautiful on the table. Check that the plate is clean and free of water drips.

2. Now let's deal with the ingredients for our snack and mainly vegetables. Wash potatoes, eggs and carrots well and, without peeling the skins, put cold water in a saucepan, add a little salt and send to cook on the stove.

3. We take out the eggs from the pan after 7 minutes, after boiling and immediately place them under cold water for 2-3 minutes. They must be hard-boiled, but they must not be overcooked or they will lose all their beneficial features. If possible, it is best to take a homemade chicken egg with beautiful yellow yolks for our delicacy.

Attention! The ingredients can be cooked all together, or separately. If you cook everything together, do not forget that each of the products must be cooked for a certain time. Be sure to place boiled eggs from boiling water in cold water, so it will be easier for you to clean them.

4. After 15-20 minutes from the start of cooking, we take out the carrots from the pan, and then after about half an hour of cooking, after checking the readiness with a knife, we take out the potato tubers from the pan.

Good to know! Young potatoes are cooked faster, old ones, in order for the second to be fully cooked, it may take a little longer than the indicated 30 minutes. And remember, the cooking time of the ingredients will also depend on the size of the vegetables. How more vegetable, so, accordingly, it will need to be boiled longer.

5. Let all vegetables cool completely. To do this, they can be taken out, for example, to a balcony or any other cold room, or you can lower them into ice water for three to four minutes and then, taking them out, let them stay a little longer. room temperature. As soon as our vegetables have cooled down (in no case do not add warm ingredients, this will spoil the whole taste), we clean them.

6. Open canned food, chop the fish with a regular fork right in a jar or in a plate, if it is not chopped there, but cut into large pieces. In our family, as a rule, saury in oil is bought for Mimozka, it is not crushed in a jar.

How to lay out layers of mimosa lettuce

7. We spread the grated potatoes with the first layer (we use the smallest side for rubbing), but not all, but only half, two tubers can be. Of course, you can rub the tubers coarsely, it's faster, however, in my opinion, the salad will turn out not so tender, so I personally rub it on a fine grater.

8. The next layer consists of fish. Try to spread it evenly across the plate. Lightly smear this layer with dressing, but only lightly, do not overdo it here.

9. Put a well-chopped onion on top of the canned food. I don’t advise putting a lot in this case, since the onion somewhat takes away the taste of other products and interrupts it. It is clear that extra sharpness and usefulness will not hurt, but everything useful should be moderately different, and there may not be any benefit.

If the taste of onion scares you or your household (guests), before putting it in a snack, scald it with boiling water, wring it out well and use it. In this case, the onion will not have a too bright taste.

10. Following the onion, lay out the grated boiled carrots, again we impregnate the layer a little. If there is oil left from canned food, then you can put a little of this oil on the carrots, literally one teaspoon, the finished food will be tastier and more aromatic.

Read also: Salad recipe for the winter tomatoes pepper

11. For carrots, put the remaining grated potatoes and a layer of egg whites, shabby as a standard on a large potato grater. Soak everything again with dressing.

12. Put grated on top of egg whites fine grater yolks and coat well with mayonnaise on top. This will be the final smudge, it should be beautiful.

13. Classic Mimosa salad with canned food is ready! Before serving, it remains only to decorate a little. Here everything will depend on your personal imagination. I sprinkle chopped yolk and herbs on top of the sauce, you can put a whole yolk in the middle, and put a kind of application around it, for example, from parsley leaves and dill sprigs.

Advice! Before serving, it is best to keep the salad in the refrigerator for 2-3 hours.

Salad Mimosa with salmon and cheese - very tender, layered salad

Salmon is a fish of the salmon family, which is endowed with an incredible amount of omega fatty acids and other nutrients. All of them are stored in fish, regardless of whether you fry it, stew it, boil it or eat it in canned. Canned salmon has a great effect on the digestive, circulatory system as well as other organs.

For cooking we take:

canned salmon - 1 can;
any cheese hard grade- 50-70 gr;
chicken egg - 5 pieces;
one small onion (I advise you to take a white onion);
butter - 40-50 gr;
ground black pepper to your taste - a pinch;
mayonnaise dressing of any fat content - 120-180 gr.

How to make mimosa with salmon and cheese

Interesting to know! famous chefs claim to canned salmon got his true taste and the dishes from it turned out to be more saturated and tender, it is necessary that the jar of canned food stand for several weeks, and better months, after manufacturing. Thus, when choosing canned food, do not try to buy fresher, it is best to take those packages (jars) that cost at least three to four weeks from the date of manufacture.

Boil the eggs in salted water (so later it is better to clean) the eggs. We cool them, remove the shell. Three on the usual standard grater (large) yolks along with proteins.

Leave one egg yolk, you will decorate your dish with it later. Onion, peeled, cut as small as possible with a knife, pour boiling water over it and leave for 3 minutes. Drain the water, squeeze the onion well with your hands and set it aside for now.

We open canned salmon, drain a little oil (not all) and chop the fish with a fork.

Three cheese on a grater, I sometimes use a grater in Korean, it turns out very beautifully.

How to layer mimosa lettuce

Grated eggs (half of the portion that is grated);

Grated salmon, sprinkle it a little with pepper;

scalded onion;

Mayonnaise;

Shabby cheese;

Butter, rubbed on coarse grater(I rub directly from the freezer, just distribute it later throughout the salad bowl);

The remaining portion of eggs;

Refueling again;

The yolk, left separately, on a fine grater, greens (in summer I decorate with a green onion).

You can decorate without beautiful snack cherry tomato slices or olives. The decoration here will depend on your imagination, do not be afraid to add something new, interesting, unusual and your guests will certainly appreciate it.

Delicious Mimosa salad with sardine and rice on the festive table

Did you know? Rice is very useful cereal, which is cultivated and processed in the world by more than a billion people, that is, every sixth inhabitant of our vast planet. The composition of cereals includes several groups of vitamins, as well as iron, carotene, calcium, iodine and selenium. All of them contribute to the maintenance of human immunity and affect the performance of the brain. In addition to all this, rice is a source of amino acids, and therefore, by eating this cereal, people are charged with additional energy and get rid of minor depressions.

We take for cooking:

one can of canned "Sardine in oil" (200-250g);
5-6 eggs;
onion (I take green, you can onion, then one onion);
0.5 cup white long grain rice;
one large carrot;
one small package of mayonnaise (150-180 gr.).

Step-by-step recipe for mimosa salad with canned sardine and rice

Rinse rice, boil until fully prepared, but do not digest, rice grains should not stick together.

On a note! If you think the rice is a little overcooked, rinse it. cold water, then it will not stick together, but will become crumbly, but this is only if you have overcooked a little.

Boil carrots and eggs, peel them.

Open the canned food, carefully cut the pieces of fish with a knife, remove the bones if there are any, mash the remaining mass with a fork without draining the oil from the canned food jar.

Take a beautiful salad bowl and put it in layers:

Fish with oil;

Green onion (if you use onion, before use, chop it, scald it boiling water and squeeze the water well with your hands, there should be no liquid, otherwise it will ruin the whole look of the snack);

Mayonnaise;

Egg whites grated to your taste on any grater (if rubbed finely, the salad will be more magnificent and delicate in taste);

Finely grated carrot;

Now dressing again, already a good layer;

Yolks, worn;

Decoration - any greens, you can use olives, olives, for example, you can just leave the yolks, and put a few sprigs of green dill on top of them.

For a couple of hours, put your food in a cold place and you're done, you can serve Mimosa salad on the table, delight guests (or maybe upset them because they don't turn out so tasty and beautiful ... a joke).

How beautiful to decorate Mimosa salad (video)

How to make Mimosa salad tender and very tasty - cooking tips and secrets

If you purchased, for example, saury or mackerel in oil, the fish will most likely be there along with the main bone, you don’t need to take it out, just chop everything with a fork. If there is a lot of oil in the jar, my advice is to drain a little so that the dish is not too greasy.

Read also: Salad with chips and crab sticks recipes with photos simple and delicious

If you take mayonnaise with a fat content of 67%, you will need less than mayonnaise sauce with a fat content of 25 to 40%. In any case, one package of 200 gr. you will have enough. You will regulate the amount of refueling yourself, but do not overdo it, too high-calorie dish won't be helpful.

In the classic Mimosa salad recipe, you can use a variety of canned fish, I often use saury, but it turns out very tasty with tuna. All the ingredients remain the same, the salad layers are laid in the same way, only take 250 grams of canned tuna as a fish, and sprinkle a little ground pepper on top of it. Such a salad will be not only tasty, but also very useful.

It is best to fill salads in advance, an hour or two before serving, so all its ingredients have time to soak well and, in some cases, let the juice flow.

Good luck and all the best!

The mimosa salad recipe is one of the few in which components can be removed and added. As a result, each time special dish. Potatoes are far from being the main ingredient, it is quite possible to exclude them altogether. The salad will only benefit from this, it will turn out brighter and more multifaceted.

You may also be interested in recipes for mimosa with sprats or mimosa with crab sticks.

Mimosa salad without potatoes and carrots recipe

This recipe belongs to the category of classic. It is this dish that is familiar to everyone since the distant, Soviet times. The appetizer was present in many houses on festive tables. Delicious, bright and hearty salad, in which there were no potatoes at all.

You will need:

6 eggs;
70 gr. any hard cheese;
1 can of canned food;
70 gr. butter;
1 regular onion;
70 gr. mayonnaise.

Mimosa without potatoes and carrots:

Boil eggs, cool cold water. Then peel and separate into yolks and whites.
Grate the whites, and distribute half of the mass evenly on the bottom of the salad bowl.
Freeze the butter beforehand and grate directly into the salad itself. It is this component that will give ready meal special tenderness.
Next, grate half the cheese into the salad.
Onions should be peeled and cut into miniature cubes. Put half of the product on top of the cheese.
Drain all liquid from canned food large bones and mash the fish with a fork.
Put half of all canned food in the next layer and be sure to grease with mayonnaise.
Now you need to lay out all the remaining components in the same order.
Place the finished dish in the refrigerator for a couple of hours. During this time, all layers are fully saturated.

Important! The final stage of preparation is the infusion of the dish in the refrigerator. If the hour is not sustained, the salad will turn out to be defective, the layers will not be properly saturated, and, accordingly, the appetizer will not be a single whole.

Mimosa salad without potatoes

Apple "Mimosa" is special dish. It is thanks to the addition of sour fruit to the recipe that the salad becomes unusually light and rich. The apple itself is mysterious component, thanks to which even the most simple canned food seem like a delicacy.

You will need:

1 can of pink salmon;
1 onion;
2 sweet and sour apples;
4 eggs;
2 carrots;
100 gr. cheese;
100 gr. mayonnaise.

Mimosa salad recipe without potatoes:

Boil carrots and eggs, cool and only then peel.
Grate the root crop.
Separate the yolks from the proteins and grind on a grater into different plates.
Remove the skin from the apple, remove all seeds, and then cut into strips.
Remove the fish from the jar (without liquid), separate from the bones and mash with a fork.
Grind the cheese on a grater.
Peel the onion and cut into cubes.
Prepared products begin to spread in a salad bowl.
Distribute the fish evenly first, followed by the onions.
Cover the onion with an apple and an egg, grease with mayonnaise.
Now you need a layer of cheese and carrots.
Spread the whole salad with mayonnaise.
Sprinkle the finished dish with cheese and yolk.

Mimosa salad the most delicious recipe

One of the main advantages of this salad is the speed of preparation. With minimal time, you can cook amazing, tasty dish, which will certainly become the pride of any hostess.

You will need:

1 can of canned food;
4 eggs;
1 carrot;
1 onion;
100 gr. mayonnaise.

Mimosa salad delicious recipe:

Carefully drain the liquid from the canned food, remove the bones, and mash the fillet with a fork and put it on the bottom of the salad bowl.
Boil carrots until tender, peel and grate.
Boil the eggs in a separate bowl, cover with cold water.
After 10 minutes egg whites separate from the yolks and grate separately into bowls.
Remove skin from onion and cut into small cubes.
Put onions on canned food and grease with mayonnaise.
Next, you need to evenly distribute the proteins over the dish and coat with sauce.
Put the carrots and grease with mayonnaise.
At the end, sprinkle the salad with yolks.
Put the dish in the refrigerator for a couple of hours, after which, the snack can be served on the table.

Mimosa salad recipe without potatoes

An unusual yet delightfully delicious interpretation of a classic salad. Fresh cucumber, especially in winter time becomes a real treasure. Thanks to the presence of vegetables in the salad, the dish is incredibly fresh and sunny in summer.

You will need:

1 can of canned food;
2 cucumbers;
3 eggs;
70 gr mayonnaise;
1 bulb.

Mimosa salad - a classic recipe without potatoes:

Drain the liquid from the canned food, select all the bones. Grind the fillet with a fork.
Peel the onion from the husk, cut into cubes and pour boiling water for fifteen minutes. After the mass is squeezed out of excess liquid with your hands.
Wash cucumbers, peel if necessary and cut into pieces.
Boil the eggs until hard yolk, cool in cold water. After peeling and separating the yolks from the proteins, grate into different plates.
Put the fish in the first layer in a salad bowl, then add a layer of onion, which is generously greased with mayonnaise.
Next, distribute the squirrels and cucumbers, after which the mayonnaise again.
At the end, add the grated yolks and, if desired, decorate with herbs.
IN ready-made it is advisable to place the dish in the refrigerator for an hour so that the layers are saturated with sauce.

On our site you can find other interesting recipes mimosa, such as diet option, mimosa with cod liver or smoked fish.

Mimosa salad - recipe with cheese

It turns out that Mimosa also has a recipe that uses crab sticks. And this is not just a tribute to fashion, but amazing salad that can captivate you and your guests with its unique taste.

You will need:

6 eggs;
100 gr. oils;
100 gr. mayonnaise;
200 gr. crab sticks;
2 apples;
100 gr. hard cheese;
1 regular onion.

Read also: Boiled vegetable salad recipe

Mimosa with cheese and butter:

Peel the onion and cut into cubes. Pour boiling water over the mass for 15 minutes, then squeeze out the liquid.
Boil eggs until hard yolk, cool. Then peel, separate the yolks from the proteins and grind on a grater into different plates.
Cut off the peel from the apple, remove all the seeds and grate.
Chop the crab sticks into small cubes.
The oil should be placed in the freezer in advance. It is recommended to rub the product directly into the salad itself, since it is very problematic to evenly lay out such a layer.
Grate the cheese.
Lay out the salad in layers: egg white, cheese, frozen butter, chopped onion. Lubricate with mayonnaise.
Then add crab sticks, grated apples and brush with sauce again.
Add the last layer egg yolks which, if desired, can be decorated with greens.
Move the dish to the refrigerator for 1 hour, and then serve to guests.

Tip: It is better not to peel and grate apples in advance. They darken very quickly and will not look attractive in a salad. Grinding fruits is recommended immediately before adding to the dish.

Cooking mimosa salad is a real art. Connoisseurs of the culinary sphere are able to create true masterpieces that have one name - "Mimosa". By excluding potatoes from the recipe, there is a huge platform for imagination and creativity. Components can be added, combined and as a result, get on the table every time a new one, gourmet dish which can truly be called a masterpiece.

Peel the chilled eggs and separate them into whites and yolks. By the way, so that the yolks do not have a dark edging, you need to lower the eggs still hot for 5-7 minutes in ice water.

Grate the egg whites on a coarse grater and put half on the bottom of a deep salad bowl. It should be about 1 liter in volume. Set aside the yolks for now. Then take the butter out of the refrigerator and grate half of it on a coarse grater. This layer will give the salad tenderness and be completely absorbed by the egg whites. hard cheese(Russian, Dutch, etc.) grate on a fine grater and put half on top of the butter. Finely chop the onion and distribute half of it in the next layer. Scalding in boiling water is not necessary, as it adds spice to the entire salad. Open canned fish. Remove the pieces from the jar, remove the bones and knead well with a fork into a homogeneous gruel. Drain the oil. It is very important that the fish is of high quality. It is this ingredient that determines the taste of the whole salad. Put half in a salad bowl and grease with mayonnaise. Then do all the layers in the same sequence again, filling the salad bowl almost to the top. Rub the yolk on top of a fine grater and garnish with fresh herbs to taste.

Place in refrigerator for several hours. After this time, the Mimosa salad will be soaked, and you can enjoy its taste to the fullest. It is in this form that it looks like delicate flower from which he borrowed his name.

Behind step by step photo mimosa salad recipe with canned food and cheese thanks to Motherland Ekaterina.

Mimosa without potatoes and carrots

This version of the Mimosa salad known to many is good because it can be cooked, as they say, “on hastily without waiting for the vegetables to cook. And this is a good lifesaver for every hostess when guests are on the doorstep. The salad turns out incredibly tender and tasty. Surely your guests will be pleased with the taste of this dish.

Ingredients:

Canned fish (pink salmon, saury, etc.) - 1 b.,
Cheese - 120 g,
Hard-boiled egg - 4 pcs.,
Bulb - 1 pc.,
Mayonnaise to taste.

Recipe: Drain excess liquid from canned food, mash the fish with a fork so that there are no large pieces, and put in a salad bowl. If the spinal bones are rather rough, they can be removed. Chop the onion with a knife. You can hold it in boiling water to remove excess bitterness. Put the onion on canned food and grease with mayonnaise. Separate the egg whites from the yolks and grind them on a fine grater. Transfer to a salad bowl over fish and onions. Drizzle with mayonnaise. Grate the cheese on the same grater and lay it in the next layer, soak with mayonnaise. Sprinkle the salad with grated yolk. Let it soak a little and you can serve it to the table.

You might like this salad recipe canned tuna:

How to make delicious tuna salad –>>

Sincerely, Anyuta.

Mimosa salad without potatoes is suitable for both festive feast, and for home dinner. This salad is one of those that should be in notebook any hostess.

Key Ingredients for Mimosa Salad

Salad includes plain and available ingredients. This recipe can also be supplemented with a layer of grated cheese and potatoes. There are a lot of options.

Sometimes they even add to Mimosa boiled rice or frozen butter.

For lovers of this delicious salad, I offer several more options for Mimosa:

Mimosa with sardine;
Mimosa with tuna;
Sheep salad.

Ingredients

Canned tuna - 180 g
Carrots - 3 pcs.
Onion - 3 pcs.
Chicken eggs - 4 pcs.
Mayonnaise - 100 g
Black ground pepper- 0.5 tsp

How to make mimosa salad without potatoes

The bottom layer in this salad is canned fish. Drain all the liquid from the canned food, and mash the fish with a fork. Distribute evenly over the bowl. This layer needs to be peppered a little and smeared with mayonnaise.

You can take any canned food: tuna, sardine, mackerel, saury or any other to your taste.

You can collect such a salad as in big platter, and in small portioned salad bowls.

You can pre-scald the onion with boiling water if it is bitter, or you can take a purple salad onion, which has a very pleasant taste. sweet taste and does not require further processing.

Boiled eggs should be divided into whites and yolks.

Grate squirrels over onions, grease with mayonnaise.

Grease a little with mayonnaise again. A layer of carrots can be slightly salted and ground pepper can be added.

The final layer is the yolks grated on a fine grater.

Yolks do not need to be crushed and greased with mayonnaise. Lettuce should remain fluffy on top. You can add a sprig of parsley or dill on top.

Mimosa salad without potatoes is ready.

Refrigerate for at least 30 minutes before serving.

Bon appetit!

Salad "Mimosa" is a dish that is used in everyday or holiday kitchen. It is very easy and quick to prepare. And if you know some subtleties and nuances, then the salad will turn out tender and melting in your mouth. This dish appeared not so long ago. This happened in the 70s, when there was not a large assortment of products on the shelves of stores. He really liked Soviet people and they began to cook it on a par with herring under a fur coat and Olivier. And until now, this "troika" of recipes is very popular. For many, this is a recipe from childhood.

Read also: Mimosa salad recipe with cheese and rice recipe

Let's take a look at the most delicious recipes step by step:

Classic Mimosa salad recipe with canned food
Step by step recipe Mimosas with canned food and cheese
Mimosa salad with canned food and apple
Mimosa recipe with canned food and rice
Mimosa salad with butter

The secrets of cooking our "hero of the day":
1. Vegetables are better undercooked a little than overcooked. And then the salad will be like porridge
2. Cook the eggs for 10 minutes, then the yolk will be yellow. In overcooked eggs, it is gray in color. It is better to take country eggs, they have a bright beautiful yolk.
3. Lubricating the layers with mayonnaise, do not overdo it. No need to pour it, just smear it. It would be enough. Especially if the salad is soaked properly
4. Buy quality and expensive canned food. And also good fish. Do not take sardines or herring in oil. They are certainly cheaper, but the taste of the salad is not the same. Especially from herring, it is bitter.
Well, now I will share with you my favorite Mimosa salad recipes.

Classic Mimosa salad recipe with canned food

We will need:

Canned fish (saury, mackerel, salmon, pink salmon) - one can
Boiled potatoes 4 tubers
Boiled carrots 3 pieces
Mayonnaise (fatty and tasty), herbs, salt to taste

Step by step cooking recipe (with photo report)

First, let's take a look at the dishes. For everyday cooking, I use deep, transparent dishes. For the festive table - small portioned salad bowls, always transparent so that the layers of lettuce are visible. Or for a holiday, you can arrange a salad using a special form.

Cooking process:

Boil and cool vegetables and eggs. Boil the eggs in salted water at a medium boil for 10 minutes. Potatoes and carrots are best cooked without peeling, you can in one pan. Salt as usual, to taste. Keep in mind that potatoes will cook first, carrots are cooked for different times depending on the thickness of the root crop.

It is better to cook vegetables the day before or a few hours before cooking - so they cool well and will be easy to peel.

We open a jar of canned food and crush them with a fork, after draining the oil and pulling out the bones from the fish.

Finely chop the onion and scald with boiling water. So we get rid of the bitterness of the onion.

Be sure to put it on a sieve so that the water is well glassed.

We rub vegetables and protein on a fine or medium grater. The taste of the salad also depends on this. It’s more convenient for me to grate the products directly into the salad bowl, but you can grate everything separately and then just shift it in layers.

I rub everything on a fine grater - so the salad turns out tender and airy.

Now let's start shaping our layers

Each will be smeared with mayonnaise. The most convenient way to do this is to first pour a layer of thin streams of mayonnaise, then smear silicone spatula or spoon. To easily pour mayonnaise in such a thin stream, simply cut off the corner of the mayonnaise bag by 2-3 mm

To form a salad, it is convenient to use any round shape without a bottom, you can even Plastic container with a cut off bottom - so even on flat dish make a nice layered salad.

half boiled potatoes, lubricate with mayonnaise
onion
the second half of the potato
carrot
egg whites
egg yolks

And now you need to put the finished dish in the refrigerator for at least a couple of hours - so the salad will be saturated and will be even tastier. You can cook it the day before the holiday. But do not forget, salads with mayonnaise cannot be stored for a long time even in the refrigerator.

If you are preparing a salad the night before, then it is better to sprinkle grated yolks in the morning, otherwise they will dry out.

We decorate the salad as your imagination allows you. You can use greens, boiled carrots, quail eggs, red or black caviar. You can make cute mice out of an egg or decorate with "mimosa branches".

Step-by-step recipe for Mimosa with canned food and cheese

If you want to change your favorite salad a little and give it a new taste then this recipe is for you. I love adding cheese to salads. Therefore, this option is more to my liking.

Here's what we'll need:

Boiled potatoes 4 tubers
Boiled carrots 3 pieces
Hard-boiled eggs 5 pieces
One head of onion is enough
high fat mayonnaise
Hard cheese 150 grams
greens for salad dressing

Cooking order and salad layers:

As you can see, the list of products has not changed much. One appeared new ingredient- cheese. We prepare all products in the same way as in the classic recipe - boil vegetables and eggs, cool and three on a medium or fine grater. Grind the fish with a fork. Finely chop the onion.

Now we put the layers in the salad bowl as follows:

And, of course, mayonnaise high fat content for each layer of our salad. Except for the last layer of yolks. We do not coat it with mayonnaise. This looks ugly. But don't forget to decorate. We do this before serving. As in the previous version, you need to let the salad soak in the refrigerator for a couple of hours - it will become tastier.

Mimosa salad with canned food and apple

For lovers of unusual taste, this recipe is just right. We replace the potatoes with an apple and enjoy the new salad. In addition, the calorie content of this dish is much less than that of its counterparts.

We will need:

Canned fish (saury, mackerel, salmon, pink salmon) one can
Boiled carrots 3 pieces
Hard-boiled eggs 5 pieces
Hard cheese 150 grams
Large apple sweet and sour

Take an apple of a sweet and sour variety (Antonovka or Semerenko variety is just right). The taste of the salad will only benefit from this. And it is desirable to peel, so the salad will be more tender.

Preparing the salad:

Drain the oil from the fish, remove all the bones and mash it with a fork. Spread the layer with mayonnaise.

Read also: Festive salads for birthday photo recipes

Grate egg whites on a fine grater. Salt and coat with mayonnaise.

The next layer will be cheese grated on a medium grater. Grease a little with mayonnaise.

Spread the peeled, grated apple on a coarse grater on the cheese. If it is very juicy, you can squeeze it a little. And again a layer of mayonnaise.

Following the apple comes grated boiled carrots. Salt and grease with mayonnaise.

Our last layer will be finely chopped yolks.

We decorate with herbs, olives, olives to your taste.

And as always, everyone layered salads better to let it soak. Therefore, I always cook them in the evening, so that it becomes more tender and tastier.

Mimosa recipe with canned food and rice

Not everyone likes potatoes in salads. Then this recipe is just for you. Maybe it will become your favorite recipe.

We will need:

Canned fish (saury, mackerel, salmon, pink salmon) one can
Rice round 100 grams
green onion to taste
Boiled carrots 3 pieces
Hard-boiled eggs 5 pieces
Mayonnaise, herbs, spices, salt to taste
Hard cheese 150 grams

Step by step preparation:

Let's start with the ingredients for the salad. Cheese can be used regular or sausage. Sausage gives the dish a very interesting aftertaste. Rice can be used round or oval shape. Canned food is also to your taste saury, salmon, pink salmon, mackerel. Since the yolks of country eggs are brighter in color, it is better to use them. The dish will look prettier.

6 chicken eggs, hard boiled and chilled;
75 grams of hard cheese;
1 can (150 grams) of canned fish (salmon, pink salmon, saury);
75 grams chilled butter;
1 head of onion;
150 grams of mayonnaise;
greenery for decoration.

Cooking process:

Peel the chilled eggs and separate them into whites and yolks. By the way, so that the yolks do not have a dark edging, you need to lower the eggs still hot for 5-7 minutes in ice water.

Grate the egg whites on a coarse grater and put half on the bottom of a deep salad bowl. It should be about 1 liter in volume. Set aside the yolks for now.

Then take the butter out of the refrigerator and grate half of it on a coarse grater. This layer will give the salad tenderness and be completely absorbed by the egg whites.

Grate hard cheese (Russian, Dutch, etc.) on a fine grater and put half on top of the butter.

Finely chop the onion and distribute half of it in the next layer. Scalding in boiling water is not necessary, as it adds spice to the entire salad.

Open canned fish. Remove the pieces from the jar, remove the bones and knead well with a fork into a homogeneous gruel. Drain the oil. It is very important that the fish is of high quality. It is this ingredient that determines the taste of the whole salad. Put half in a salad bowl and grease with mayonnaise.

Then do all the layers in the same sequence again, filling the salad bowl almost to the top. Rub the yolk on top of a fine grater and garnish with fresh herbs to taste.

Place in refrigerator for several hours. After this time, the Mimosa salad will be soaked, and you can enjoy its taste to the fullest. It is in this version that it looks like a delicate flower, from which it borrowed its name.

For a step-by-step photo recipe for Mimosa salad with canned food and cheese, we thank Motherland Ekaterina.

This version of the Mimosa salad known to many is good because it can be prepared, as they say, “in haste”, without waiting for the vegetables to cook. And this is a good lifesaver for every hostess when guests are on the doorstep. The salad turns out incredibly tender and tasty. Surely your guests will be pleased with the taste of this dish.

Ingredients:

Canned fish (pink salmon, saury, etc.) - 1 b.,
Cheese - 120 g,
Hard-boiled egg - 4 pcs.,
Bulb - 1 pc.,
Mayonnaise to taste.

Recipe:

Drain the excess liquid from the canned food, mash the fish with a fork so that there are no large pieces, and put it in a salad bowl. If the spinal bones are rather rough, they can be removed.

Chop the onion with a knife. You can hold it in boiling water to remove excess bitterness.

Put the onion on canned food and grease with mayonnaise.

Separate the egg whites from the yolks and grind them on a fine grater. Transfer to a salad bowl over fish and onions. Drizzle with mayonnaise.

Grate the cheese on the same grater and lay it in the next layer, soak with mayonnaise.

Sprinkle the salad with grated yolk. Let it soak a little and you can serve it to the table.

You might like the Canned Tuna Salad Recipe:

Sincerely, Anyuta.

Detailed description: mimosa salad recipe without potatoes and carrots from a chef for gourmets and housewives from various sources.

Peel the chilled eggs and separate them into whites and yolks. By the way, so that the yolks do not have a dark edging, you need to lower the eggs still hot for 5-7 minutes in ice water.

Grate the egg whites on a coarse grater and put half on the bottom of a deep salad bowl. It should be about 1 liter in volume. Set aside the yolks for now. Then take the butter out of the refrigerator and grate half of it on a coarse grater. This layer will give the salad tenderness and be completely absorbed by the egg whites. Grate hard cheese (Russian, Dutch, etc.) on a fine grater and put half on top of the butter. Finely chop the onion and distribute half of it in the next layer. Scalding in boiling water is not necessary, as it adds spice to the entire salad. Open canned fish. Remove the pieces from the jar, remove the bones and knead well with a fork into a homogeneous gruel. Drain the oil. It is very important that the fish is of high quality. It is this ingredient that determines the taste of the whole salad. Put half in a salad bowl and grease with mayonnaise. Then do all the layers in the same sequence again, filling the salad bowl almost to the top. Rub the yolk on top of a fine grater and garnish with fresh herbs to taste.

For a step-by-step photo recipe for Mimosa salad with canned food and cheese, we thank Motherland Ekaterina.

Mimosa without potatoes and carrots

Ingredients:

Canned fish (pink salmon, saury, etc.) - 1 b.,
Cheese - 120 g,
Hard-boiled egg - 4 pcs.,
Bulb - 1 pc.,
Mayonnaise to taste.

You might like the Canned Tuna Salad Recipe:

How to make delicious tuna salad –>>

Sincerely, Anyuta.

The mimosa salad recipe is one of the few in which components can be removed and added. The result is a special dish every time. Potatoes are far from being the main ingredient, it is quite possible to exclude them altogether. The salad will only benefit from this, it will turn out brighter and more multifaceted.

You may also be interested in recipes for mimosa with sprats or mimosa with crab sticks.

Mimosa salad without potatoes and carrots recipe

You will need:

6 eggs;
70 gr. any hard cheese;
1 can of canned food;
70 gr. butter;
1 regular onion;
70 gr. mayonnaise.

Mimosa without potatoes and carrots:

Boil eggs, cool in cold water. Then peel and separate into yolks and whites.
Grate the whites, and distribute half of the mass evenly on the bottom of the salad bowl.
Freeze the butter beforehand and grate directly into the salad itself. It is this component that will give the finished dish a special tenderness.
Next, grate half the cheese into the salad.
Onions should be peeled and cut into miniature cubes. Put half of the product on top of the cheese.
Drain all the liquid from canned food, remove large bones, and mash the fish with a fork.
Put half of all canned food in the next layer and be sure to grease with mayonnaise.
Now you need to lay out all the remaining components in the same order.
Place the finished dish in the refrigerator for a couple of hours. During this time, all layers are fully saturated.

Mimosa salad without potatoes

Apple "Mimosa" is a special dish. It is thanks to the addition of sour fruit to the recipe that the salad becomes unusually light and rich. The apple itself is that mysterious component, thanks to which even the simplest canned food seems to be an exquisite delicacy.

You will need:

1 can of pink salmon;
1 onion;
2 sweet and sour apples;
4 eggs;
2 carrots;
100 gr. cheese;
100 gr. mayonnaise.

Mimosa salad recipe without potatoes:

Boil carrots and eggs, cool and only then peel.
Grate the root crop.
Separate the yolks from the proteins and grind on a grater into different plates.
Remove the skin from the apple, remove all seeds, and then cut into strips.
Remove the fish from the jar (without liquid), separate from the bones and mash with a fork.
Grind the cheese on a grater.
Peel the onion and cut into cubes.
Prepared products begin to spread in a salad bowl.
Distribute the fish evenly first, followed by the onions.
Cover the onion with an apple and an egg, grease with mayonnaise.
Now you need a layer of cheese and carrots.
Spread the whole salad with mayonnaise.
Sprinkle the finished dish with cheese and yolk.

Mimosa salad the most delicious recipe

One of the main advantages of this salad is the speed of preparation. With minimal time spent, you can cook an amazing, delicious dish that will certainly become the pride of any hostess.

You will need:

1 can of canned food;
4 eggs;
1 carrot;
1 onion;
100 gr. mayonnaise.

Mimosa salad delicious recipe:

Carefully drain the liquid from the canned food, remove the bones, and mash the fillet with a fork and put it on the bottom of the salad bowl.
Boil carrots until tender, peel and grate.
Boil the eggs in a separate bowl, cover with cold water.
After 10 minutes, separate the egg whites from the yolks and grate them separately into bowls.
Remove skin from onion and cut into small cubes.
Put onions on canned food and grease with mayonnaise.
Next, you need to evenly distribute the proteins over the dish and coat with sauce.
Put the carrots and grease with mayonnaise.
At the end, sprinkle the salad with yolks.
Put the dish in the refrigerator for a couple of hours, after which, the snack can be served on the table.

Mimosa salad recipe without potatoes

An unusual yet delightfully delicious interpretation of a classic salad. Fresh cucumber, especially in winter, becomes a real treasure. Thanks to the presence of vegetables in the salad, the dish is incredibly fresh and sunny in summer.

You will need:

1 can of canned food;
2 cucumbers;
3 eggs;
70 gr mayonnaise;
1 bulb.

Mimosa salad - a classic recipe without potatoes:

Drain the liquid from the canned food, select all the bones. Grind the fillet with a fork.
Peel the onion from the husk, cut into cubes and pour boiling water for fifteen minutes. After the mass is squeezed out of excess liquid with your hands.
Wash cucumbers, peel if necessary and cut into pieces.
Boil the eggs until hard yolk, cool in cold water. After peeling and separating the yolks from the proteins, grate into different plates.
Put the fish in the first layer in a salad bowl, then add a layer of onion, which is generously greased with mayonnaise.
Next, distribute the squirrels and cucumbers, after which the mayonnaise again.
At the end, add the grated yolks and, if desired, decorate with herbs.
In finished form, it is advisable to place the dish in the refrigerator for an hour so that the layers are saturated with sauce.

On our website you can also find other interesting mimosa recipes, such as a dietary option, mimosa with cod liver or smoked fish.

Mimosa salad - recipe with cheese

It turns out that Mimosa also has a recipe that uses crab sticks. And this is not just a tribute to fashion, but an amazing salad that can conquer you and your guests with its unique taste.

You will need:

6 eggs;
100 gr. oils;
100 gr. mayonnaise;
200 gr. crab sticks;
2 apples;
100 gr. hard cheese;
1 regular onion.

Mimosa with cheese and butter:

Peel the onion and cut into cubes. Pour boiling water over the mass for 15 minutes, then squeeze out the liquid.
Boil eggs until hard yolk, cool. Then peel, separate the yolks from the proteins and grind on a grater into different plates.
Cut off the peel from the apple, remove all the seeds and grate.
Chop the crab sticks into small cubes.
The oil should be placed in the freezer in advance. It is recommended to rub the product directly into the salad itself, since it is very problematic to evenly lay out such a layer.
Grate the cheese.
Lay out the salad in layers: egg white, cheese, frozen butter, chopped onion. Lubricate with mayonnaise.
Then add crab sticks, grated apples and brush with sauce again.
Add the last layer of egg yolks, which, if desired, can be decorated with herbs.
Move the dish to the refrigerator for 1 hour, and then serve to guests.

Tip: It is better not to peel and grate apples in advance. They darken very quickly and will not look attractive in a salad. Grinding fruits is recommended immediately before adding to the dish.

Cooking mimosa salad is a real art. Connoisseurs of the culinary sphere are able to create true masterpieces that have one name - "Mimosa". By excluding potatoes from the recipe, there is a huge platform for imagination and creativity. Components can be added, combined, and as a result, each time you get a new, exquisite dish on the table, which can really be called a masterpiece.

Occupies a worthy place in festive table. And each hostess must have her own signature recipe this cold dish.

This delicious layered salad prepared from canned fish (mackerel, pink salmon, tuna, saury, sprats) and boiled vegetables(potatoes, carrots), eggs. Vegetables are grated, laid out in layers and soaked in mayonnaise.

The recipe for this dish does not provide for the exact ingredients and their proportions. To achieve perfect taste you can experiment: add and replace products, change their proportions and the order of layers.

And be sure - original decoration to be not only tasty, but also attractive.

I want to bring to your attention the most simple and delicious salad recipes. And you choose! So let's get started!

Classic Mimosa salad recipe

The traditional recipe with saury, potatoes is very simple, it can be prepared in a hurry, the main thing is to have the basic ingredients.

Ingredients:

potatoes - 3 pcs.
carrots - 2 pcs.
salad onion - 1 onion
egg - 4 pcs.
canned saury in oil - 1 can (185 g)
mayonnaise - 180-200 g
salt - to taste

Cooking:

We have everything you need for the salad. Now, in the course of the formation of Mimosa, we will figure out how to alternate layers, what to put behind what.

People often ask: is it possible to replace mayonnaise with something? Can. For sour cream, mayonnaise-sour cream sauce or homemade mayonnaise. But we should not forget that the main role in the formation of taste still belongs to mayonnaise.

Cooking steps:

Boil carrots, potatoes, eggs until tender. Important! Don't digest. Cool and clean.
Finely chop the onion. If the onion is bitter, pour boiling water and leave for 10 minutes.
Finely grate potatoes and carrots, put them separately in plates.
Separate the egg whites from the yolks, and separately rub on a fine grater.
Drain the oil from canned food, knead the fish with a fork. The oil can be used for the subsequent watering of the onion.

Vegetables and eggs, grated on a fine grater, make Mimosa salad amazingly tender and airy. It just melts in your mouth

Put the potatoes on the bottom of the salad bowl, spread evenly over the bottom of the dish, lightly compact with a fork. Top with a thin layer of mayonnaise. You can add a little salt to each layer to taste.
We spread the mashed fish mass on top of the potatoes.
Next thin layer of sweet onion. If desired, for juiciness, pour the onion with oil from canned food, coat with mayonnaise.
Next comes the carrots.
Grated egg whites on it. We also grease them with sauce.
The final layer is crushed yolk. Sprinkle them evenly throughout the dish.
Mimosa is ready, it remains to decorate and serve. We turn on the fantasy, and we have a sprig of mimosa, bright flower balls, red poppies and animal figurines blooming.
After cooking, put it in the refrigerator for at least 2 hours, the shelf life is no more than 12 hours.
Salad turns out hearty and high-calorie. Energy value is almost 300 kcal per 100 gr.

Which canned food is better to use in cooking Mimosa depends on your preferences.

The main thing is that they are of high quality. But how to choose them correctly in a grocery store, I was taught by a family friend, and now I always buy the “correct” one. canned fish. Let me tell you, it might help.

First, look at the date of manufacture. It is stamped in the first row on the cover: the best dates are from August to early December.

In the second line on the right on the cover is the Russian number of this plant No. 24. This is a guarantee that the canned food is made from fresh fish, and it has kept nutritional value and wonderful taste qualities developed according to GOST. The marking on the lid of the jar must be squeezed out from the inside, that is, it must be convex!

It is equally important to buy good mayonnaise.

Read its ingredients carefully. The perfect combination ingredients: vegetable oils, eggs or egg products, mustard powder, sugar, salt and vinegar. And nothing more.
The shelf life of such a sauce in an unopened package without a refrigerator is no more than a month.
The fat content of high-calorie mayonnaise according to GOST is 67 percent. In less fatty recipes, the recipe is different from the classic. Such sauces usually contain additional colors, flavors and preservatives.

quality Russian sauce recognized: "Provencal" under trademarks Skit (Moscow), Ryaba (Nizhny Novgorod), Sloboda (Belgorod Region), Mr. Ricco (Republic of Tatarstan).

Mimosa with canned food

This easy canned mimosa recipe unusual decoration mice, sure to attract the attention of all guests. Although this salad is not for children, they are happy to eat little mice made from quail eggs.

Ingredients:

semi-hard cheese - 100 g
butter - 50-100 g
sardines - 1 can (240 g)
salad onion - 1 head
boiled carrots - 2 pcs.
boiled egg - 5 pcs.
mayonnaise - to taste

For decoration:

boiled quail egg- by the number of mice
black peppercorns
cheese slices

Cooking:

The whole process of preparing the salad corresponds to the classic recipe.
Chop the onion as finely as possible. Marinate if necessary. Grind all other ingredients on a fine grater.
We form a dish. Coat all layers with mayonnaise. We take a large flat plate and lay out the layers in order.
Egg whites - half a carrot - cheese - half a fish - onion - the second half of a carrot - the second half of a fish - butter - yolks.
Sprinkle the whole salad with yolks on top and sides.
We make decoration with mice.

Cream cheese salad recipe

This one is my best home recipe, invariably arouses the admiration of households and guests. Although I spend a minimum of time and money on it.

Ingredients:

processed cheese - 1 pc.
butter - 50-100 g
sprats - 1 can (200 g)
boiled carrots - 2 pcs.
boiled egg - 4 pcs.
mayonnaise - to taste
butter - 50 g
green onion- 1/2 bunch

For decoration:

carrot - 1 large

Cooking:

Grate vegetables, cheese and butter on a medium grater, and the yolk on a fine grater.
We apply a mayonnaise mesh to each layer.
We collect a salad with melted cheese on a large flat plate: mashed sprats - finely chopped green onions - egg whites - carrots - melted cheese with pieces of butter - yolks.
We cut long longitudinal ribbons from carrots, assemble them with a bow and decorate Mimosa.
Let soak for at least 2 hours in the refrigerator. Bon appetit!

Festive salad Mimosa with pink salmon

Do you want to surprise your guests? cook classic recipe Mimosa from a noble red fish.

Mimosa recipe with rice

So bright and light fish salad with rice, without potatoes, cooked very quickly, in haste.

Ingredients:

boiled rice - 100 g
canned fish - 1 can
carrot - 1 large
salad onion - 1 pc.
onion - 1 pc.
mayonnaise -100-150 g
egg - 4 pcs.

Cooking:

In the first recipe, I described in detail how to prepare and grate the components of the salad. I will not repeat myself, we immediately begin to form Mimosa.

In a shallow plate, put a detachable form with a diameter of 16cm and spread the rice boiled in advance in the first layer, on top of it a thin layer of mayonnaise.
On rice - half mashed fish and half finely chopped onion, a layer of sauce on top.
The next layer is grated carrots, on it the remaining onion and the second half of the fish, grease with mayonnaise.
The next layer is grated proteins and last layer sauce.
The final layer is grated yolk. Carefully remove the form without damaging the layers. This is such a layered salad.
For decoration, cut the onion into thin rings on a grater and put on a plate.
It took me 20 minutes to prepare two servings of Mimosa. Fast, easy. Put it in the fridge for another 20 minutes and your dinner dish is ready. Bon appetit!

Mimosa salad with cheese and butter

The emphasis in this mimosa recipe is on the combination of cheese and butter. It's very easy to prepare and incredibly delicious.

The first layer of our puff salad will be protein. We rub it on a coarse grater, add salt and cover with a mesh of mayonnaise.

The next layer is mashed sardine, evenly distribute it over the entire surface. Onion cut very finely. To remove the bitterness, pour boiling water over it for 10 minutes, then put it on the fish.

Rub the chilled butter on a coarse grater, in a very thin layer. Oil will give the salad a special taste, but greatly increase the calorie content. On top of the butter we make a mesh of mayonnaise.

The next layer is grated cheese on a fine grater, carrots are placed on it, and the last layer of sauce is on it.

Sprinkle the top of the salad with grated yolk. Garnish with parsley leaves and boiled egg slices. We send it to the refrigerator for 2 hours. That's what an appetizing Mimosa turned out. Bon appetit!

Delicate Mimosa salad with apple

This homemade recipe contains all the same as classic salad, just add an apple and cheese. "Mimosa" with an apple is obtained with a sour-sweet aftertaste. Plus original decoration and great snack for a holiday or New Year's table ready.

Ingredients:

apple - 1 pc.
canned tuna - 1-2 cans
cheese - 100 g
mayonnaise - to taste
butter - 20-30 g
potatoes - 3 pcs.
carrots - 3 pcs.
egg - 5 pcs.
bulb - 1 pc.
vinegar - 30 g
water - 30 g

The other day, I went to a cafe, and on the price tag “Meat mimosa, with chicken in pita bread”, the price for 100 grams is quite democratic. delicious recipe which I will tell about another time.

That's all for me. If my recipes helped you prepare a delicious and tender Mimosa, I will be glad.

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Mimosa salad - a classic recipe and cooking secrets

Mimosa salad, the classic recipe of which many have already forgotten, can become a decoration for your holiday table, so it’s worth remembering how to cook this dish, its composition, how to properly lay out the layers in order and what options for the dish are - with rice and cucumber, potatoes, pink salmon, saury, variations with apple, butter, cheese and other ingredients…

What products are best for cooking Mimosa

One of the traditional salads on the festive table was Momosa salad, the classic recipe of which is familiar to many experienced housewives - this dish gained particular popularity in the Soviet period, when it was difficult to get food delights, and they were prepared from what could be easily purchased on store shelves . Mimosa has not lost its relevance today. To make the salad really tasty, it is important to follow the simple rules of its preparation and choose the right products.

First rule- choose a good mayonnaise for Mimosa dressing, - you should choose thick product with a high fat content, and be sure to look at the composition - it is better to choose mayonnaise with the minimum amount paints, emulsifiers, aromatics and other harmful additives. Experienced housewives it is advised not to use liquid mayonnaise - this will not be reflected in the best way on the taste of Mimosa, even if you take the best products.

Second rule- boil eggs correctly, as the yolks of overcooked eggs become unappetizing green tint, and this ingredient is used in Mimosa not only to give it a taste, but also for decoration. Cooking ordinary chicken eggs should be no more than 10 minutes .

Mimosa classic is prepared with canned fish, and fish must be selected sea - pink salmon, horse mackerel, mackerel, and for those who choose diet foods, can advise canned tuna.

mimosa salad classic recipe

Before you know how to prepare traditional salad Mimosa step by step, remember one more important secret, – All salad ingredients must be in one temperature regime If the eggs are hot and the canned food is freshly taken out of the refrigerator, the salad will be patchy and the layers will look ugly.

Mimosa salad - a classic recipe, the nuances and subtleties of a delicious dish

No matter how many variations of Mimosa exist, its classic recipe is optimal and properly balanced. To prepare it you will need:

3-4 medium boiled potatoes
3-4 medium boiled carrots
Red or white lettuce - 1 onion
4 chicken eggs, hard boiled
Bank of canned fish
Mayonnaise, herbs to taste.

Those who value not only the taste of the salad, but also its original appearance, prefer to cook Mimosa in a transparent salad bowl - multi-colored layers of lettuce will be visible through the walls.

Mimosa salad, serving option

Cooled down boiled vegetables grate on a fine grater - it will turn out very tender Mimosa(Without enough time, you can replace the grater with a standard one).

Often they start cooking Mimosa with fish, but still it’s better make the first layer of potatoes, - it will absorb the juice from canned food, and the salad will not float. For the first layer of Mimosa, you will need half of the prepared potatoes - spread the grated ingredient on the bottom of the salad bowl in an even layer and grease it with mayonnaise (not greasy).

Let's go to the fish- we select the bones from the fish pieces and gently knead with a fork in a separate bowl, then spread the fish prepared in this way with a subsequent layer of Mimosa on top of the potatoes and again coat with mayonnaise.

The next layer of Mimosa - finely chopped onion, and the main thing here is not to put too much of it, otherwise it will interrupt the taste of other components. If you don't like the bitter taste of onions, – scald chopped vegetables with boiling water,so all the bitterness will go away. Onions also need to be greased with mayonnaise, you can also add a spoonful of oil from a jar of fish - so Mimosa salad, the classic recipe of which does not contain juicy ingredients becomes softer and richer.

Close the bow another potato layer, on top of which we spread grated boiled carrots, - do not forget to coat the layers of Mimosa with mayonnaise. The final stage of the salad is a layer of egg whites, which also needs to be spread.

Now you know how the layers are laid out in order in the Mimosa salad - it remains only to decorate the dish beautifully before serving. Salad decoration, as a rule, is directly related to its name - we make a neat sprig of mimosa, the green part of which can be made from any greenery - onion, parsley or dill feathers, and egg yolk will take on the role of yellow balls.

Ready-made Mimosa salad, the classic recipe of which you just learned, needs to be kept in the cold for several hours so that it can be nourished and become juicy.

Delicate Mimosa - variations of recipes for every taste
Considering huge selection products on store shelves, quite a lot of recipes have appeared today popular salad Mimosa with non-traditional components for it - by the way, the taste of these dishes turns out to be quite interesting and pleasant.
Mimosa salad, design option
So, one of the most popular variations is Mimosa salad with rice, and everything is simple here - layers of potatoes along traditional recipe preparations are replaced with layers of boiled rice.
For lovers of sourness in a salad, Mimosa salad with an apple will seem interesting - this recipe also lacks potatoes, but an apple and cheese are added, and the sequence of layers in this version is as follows:
Canned red fish
Finely chopped onion
Egg white, grated or finely chopped
Finely grated cheese (200 g)
Grated on a standard grater strong apple(1 PC.)
Finely grated boiled carrots
Mashed or grated yolk.

Mimosa is less high-calorie if you replace canned food with crab sticks - for cooking standard portion you will need a pack of 200 g sticks, and for a piquant taste, you can also add a grated apple to this recipe.
These are far from all variations of the Mimosa salad so beloved by many - it is also prepared with cod liver, with salmon, added to standard set ingredients cucumbers, etc. Each of the recipes is worthy of special attention, so experiment and choose the one that you and your household will like the most!
How to decorate Mimosa, a beautiful salad serving