Mimosa salad is the right recipe with layers in order. Mimosa fish salad: a recipe for the New Year

The classic version is prepared using canned fish. Before serving the dish to the table, it is necessary to infuse it in the refrigerator for at least 3 hours.

You will need:

• butter - 110 g;
• salt;
• parsley - 8 g;
• egg - 6 pcs.;
• mayonnaise;
• onion - 260 g;
• canned fish - 1 can in own juice;
• cheese - 160 g of hard cheese.

How to cook:

1. A couple of hours before cooking, place the butter in the freezer.
2. Remove the eggs from the refrigerator ahead of time. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on a low flame. The liquid must not be allowed to boil, this will provoke cracking of the shell. To make it easier to clean them, immediately after cooking, place them in cold water.
3. After the eggs have cooled, peel. Finely chop the whites with a knife, and mash the yolks with a fork.
4. Chop the onion. If it is very hot, then pour boiling water over and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop greens.
6. Take the fish out of the jar. Get big bones. Mash the fish with a fork.
7. Arrange the squirrels on a dish and sprinkle with a layer of cheese chips. Distribute the fish. Spread with mayonnaise.
8. Put the onion, then part of the yolk. Lubricate with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle over the salad.

2. With canned food step by step

This dish has gained popularity since the days of the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

• cheese - 170 g;
• canned fish - can;
• parsley - 30 g;
• potatoes - 320 g;
• dill - 30 g;
• carrot - 220 g;
• egg - 4 pcs.;
• mayonnaise - 260 g;
• onion - 110 g.

Cooking:

1. Rinse carrots and potatoes and cover with water. Cook until the knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
2. Grate carrots, potatoes and squirrels on a coarse grater. Grind cheese and proteins on a fine grater.
3. Put the fish with oil on a dish and mash with a fork. Spread with a small amount of mayonnaise. Spread out the proteins and distribute the carrots. Spread with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and hold for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Spread over carrots.
5. Distribute potatoes. Salt and coat with mayonnaise.
6. Put the cheese chips and soak with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To maximize the taste, the dish should be infused in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs for cooking. It is their yolks that have a bright yellow color. It is better to rub them immediately on the salad, and not separately. Then their layer will look airy and light.

You will need:

• canned saury - 1 can;
• egg - 3 pcs.;
• mayonnaise;
• potatoes - 360 g;
• parsley;
• carrot - 130 g.

How to cook:

1. Place carrots and potatoes in water and boil for 38 minutes. Drain the liquid and set the vegetables aside. Scrape off the skin with a knife. Boil eggs.
2. Drain the marinade from the can. Mash the fish with a fork. Place in a salad bowl and smooth out.
3. Place chopped onion in boiling water for 7 minutes. Then drain the liquid, and dry the onion on a paper towel. Put on the fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover the onion. Lubricate with a layer of mayonnaise.
5. Put the carrots grated on a medium grater on the proteins. Spread with mayonnaise.
6. Grind the potatoes using a coarse grater and arrange on a salad. Lightly tamp and grease with mayonnaise.
7. Grate the yolks immediately onto the salad on a fine grater. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will be enjoyed by all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

• natural canned pink salmon - 260 g;
• onion - 75 g;
• potatoes - 260 g;
• salt;
• cheese - 160 g;
• butter - 80 g frozen;
• green onions - 2 feathers;
• eggs - 2 pcs.;
• mayonnaise;
• carrot - 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until the knife can easily pierce the vegetables. Clear.
2. Grate, using a coarse grater, potatoes and place on the bottom of the salad bowl.
3. Drain the juice from the fish. Mash with a fork. During grinding, remove the bones. Spread over potatoes. Spread with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Take out and dry on a paper towel. If the onion is salad and not bitter, then it is not necessary to scald. Spread in a layer over the salmon.
5. Grate carrots on a coarse grater and spread on a layer of onions. Spread with mayonnaise.
6. Immediately grate the cheese and whites of boiled eggs on the salad. Lubricate with mayonnaise.
7. Grate the butter and cover the egg whites. This product will give the salad a special tenderness.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products are combined with any canned fish.

You will need:

• canned fish - can;
• eggs - 5 pcs.;
• mayonnaise;
• frozen butter - 120 g;
• onion - 85 g;
• cheese - 130 g.

Cooking:

1. Place eggs in water and boil for 12 minutes. To prevent the shell from bursting, cook on a minimum flame. Cool in cold water. Proteins chop on a medium grater and put on the bottom of the dish.
2. Grate cheese and sprinkle over egg whites. Mash the canned food with a fork and spread half evenly over the cheese.
3. Chop the onion. Pour boiling water over and spread over the fish.
4. Immediately grate the butter on a medium grater onto the salad so that it does not have time to melt. Put the remaining fish and sprinkle with grated yolks on a fine grater.
5. Spread each layer with a small amount of mayonnaise.

6. With the addition of rice

This variation differs from the classic one in that potatoes are replaced with rice. The dish turns out useful and fragrant.

You will need:

• canned sardines - 200 g;
• salt;
• egg - 6 pcs.;
• pepper;
• mayonnaise - 280 ml;
• rice - 90 g;
• green onions - 35 g;
• carrot - 290 g.

How to cook:

1. Pour water over eggs and boil for 12 minutes. Pour cold water and wait until cool. Clear.
2. Using a fine grater, grate the yolks into different plates, then the proteins.
3. Place carrots in water. Boil 35 minutes. Check for doneness with a fork. If it easily entered the vegetable, then you can drain the water and cool the carrot. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water runs clear. To fill with water. The component should be covered with liquid for 2 fingers. Salt. Close the lid and cook until the water evaporates. For cooking, it is better to use rice with long grains. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Let the water drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If bones are present, be sure to remove them. Chop green onions.
6. Put rice on a dish and tamp down. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute carrots. Spread each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

The most satisfying salad is obtained with potatoes. It is she who gives the dish a special rich taste.

You will need:

• canned fish - can;
• greenery;
• egg - 6 pcs.;
• mayonnaise;
• potatoes - 630 g;
• onion - 120 g;
• carrot - 370 g.

How to cook:

1. Drain the marinade from the can. Mash the fish with a spoon. If there are bones, then be sure to remove them.
2. Pour water over carrots and potatoes. Boil and peel off the skin.
3. Boil hard boiled eggs. Grind proteins with a coarse grater, yolks - fine.
4. Grate carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form a salad in layers: potatoes, fish, proteins. Lubricate each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. Salad must be soaked in the refrigerator for 3 hours.

8. With an apple

It is very easy to turn an ordinary product into a culinary masterpiece that diversifies the daily diet and will decorate the festive table. Apples will add a special zest to the salad.

You will need:

• onion - 180 g;
• canned fish - 290 g;
• vinegar - 110 ml (9%);
• sour apple - 160 g;
• salt;
• egg - 6 pcs.;
• water;
• lemon juice;
• carrot - 210 g;
• mayonnaise;
• potatoes - 210 g.

Cooking:

1. Pour washed potatoes and carrots with water. Cook until soft, but be careful not to overcook the vegetables. Crumbly potatoes will spoil the taste of the dish. Cool and clean.
2. Using a coarse grater, chop carrots and potatoes.
3. Boil eggs and cool in cold water. Get rid of the shell.
4. Chop the onion. Pour the resulting cubes with vinegar for 3 minutes. Add a little boiling water and leave for half an hour. Pour into a sieve and wait until all the liquid has drained.
5. Drain the fat from the fish, remove the bones and grind with a fork. Grind the yolks on a fine grater, and the whites on a coarse grater.
6. Remove the core from apples and cut off the skin. Grate on a coarse grater. To prevent the product from darkening, sprinkle with lemon juice.

Update! On New Year's Eve 2018, I decided to make a video for you to make everything even more clear and understandable! I post all videos your YouTube channel , there are a lot of other interesting things, so go ahead, look, subscribe, I'll be waiting!

Mimosa fish salad: video recipe

Step by step recipe with photo

Cooking Mimosa salad will take some time, so get ready for the process 🙂 Honestly, I'm not a fan of Soviet, Ukrainian and Russian cuisine by and large due to the fact that the cooking process usually drags on for an hour + infinity. Therefore, I cook such dishes exclusively for the holidays or for you, because how can I leave my readers without their favorite New Year's dishes 🙂

However, many people do not understand me, they say that there is nothing easier than, so definitely to each his own. By the way, I even photographed the Vareniki recipe at my mom's house, because I can't bring this modeling process to perfection 😀 But let's get back to the topic!

Let's start cooking Mimosa by boiling the ingredients. We wash the potatoes, carrots and eggs, put them in a saucepan, bring to a boil, add a little salt, reduce the heat and cook the eggs for 10 minutes, carrots for 15 minutes, and potatoes for 20. After the required time has elapsed, pierce the vegetables with a fork or knife, if they soft inside, remove from boiling water. Cool down and clean up. You can first clean, and then weld. Everything except eggs 🙂

At this time, we clean the onions, cut them very finely and pour boiling water for 10 or more minutes to get rid of excess bitterness. Mimosa salads can be different, but onions are always present in them as the main ingredient, so it is advisable to make it less bitter.

The most time-consuming begins - rubbing on a grater. Mimosa is a salad whose recipe tells us to separate all the ingredients into layers. Therefore, we rub carrots, potatoes, egg whites, cheese on a fine grater. We put everything on different plates. We knead the yolk with a fork, like canned fish. I do not advise you to try to grate the yolk - it breaks up. I rubbed and kneaded everything in turn layers to wash less dishes in the end.

I want to talk about fish again. You can make Mimosa salad with tuna, pink salmon, smoked squid, anything "fishy"! I wanted to make it with tuna, but I took pink salmon simply because it was more profitable. And one more important point! Take the fish in its own juice, not in oil, otherwise the salad will turn out to be very fatty!

Let's start laying out the layers. Mimosa fish salad starts with fish.

Lubricate the first layer with homemade mayonnaise. I insist that you cook it because it is incredibly easy to make in 5 minutes or less, and it tastes a thousand times tastier than store-bought and a million times healthier! Try it once and you won't regret it.

Put the egg whites in the second layer, grease with Mayonnaise, then put the carrots, salt a little. I recommend using the minimum amount of mayonnaise, otherwise the salad will be too greasy. As a result, Mimosa fish salad will turn out to be very colorful, the ingredients are bright and pleasing to the eye already at this stage!

Lubricate the carrots with Mayonnaise, put a layer of onions on top, after draining the water, of course. It doesn't need to be lubricated. Mimosa fish salad is already rich in fats.

We lay out a layer of potatoes, salt a little and again smear with Mayonnaise. I know that some people make this dish with rice, but I don't like rice salads at all, so my Mimosa salad with potatoes. I think it tastes so much better.

Next layers: hard cheese, homemade mayonnaise, egg yolk. All! Mimosa salad with pink salmon, tuna, salmon, or saury is almost ready!

Cover with cling film and refrigerate for at least 2 hours, preferably overnight. Now you know how to make mimosa salad!

Mimosa fish salad is already very beautiful at this stage. But let's wait a little more.

After insisting, we take out the New Year's dish from the refrigerator. Now I'll tell you how to decorate Mimosa salad. To do this, finely chop your favorite herbs and sprinkle on top. Many people post some green figurines, but I can tell you for sure that such decorations are echoes of the past. Although the salad is Soviet, we have long been living not in the days of fifty years ago. Just sprinkle with herbs!

The recipe for Mimosa salad with a photo and a detailed description is over, but just below you will find a brief history without further explanation.

We cut the New Year's dish into pieces and put it on plates with a spatula. Now you know how to cook mimosa salad!

And I'll quickly summarize.

Short recipe: classic Mimosa fish salad

1. Thoroughly wash the carrots, potatoes and eggs, put them in water, bring to a boil, add a little salt, reduce the heat, cook the eggs for 10 minutes, carrots - 15, potatoes - 15-20, remove from boiling water, piercing the vegetables with a fork, checking for softness.
2. We clean the onions, chop them very finely and pour boiling water for 10 or more minutes to remove the bitterness.
3. We clean the boiled vegetables and eggs, rub the carrots, potatoes, egg whites, hard cheese on a fine grater, arrange them in different containers.
4. Knead the canned fish with a fork, drain the juice first, knead the yolks separately.
5. Cooking homemade mayonnaise.
6. We begin to lay out Mimosa fish salad in layers: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (drain water first), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
7. Cover with cling film and refrigerate for at least 2 hours.
8. We take it out of the refrigerator, remove the film, sprinkle with finely chopped herbs.
9. Cut into pieces, arrange on plates with a spatula.
10. Now you know how to make mimosa salad!

That's all! Such a beautiful Mimosa fish salad turned out, cooking will take time, of course, but you will please your loved ones with the nostalgic taste of childhood 😉 By the way, are you already preparing for the New Year? Sergey and I have already bought tinsel, hung all the garlands and put up a Christmas tree. True, we haven’t dressed up yet, we’ll do it at the weekend. What do you think, when should you start decorating the apartment, earlier or closer to December 31st?

And stay with me, I recently talked about how to cook, and very soon I will tell you many other delicious holiday recipes! Not to be missed , it's free! In addition, when subscribing, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating fast and tasty is real.

Vika Leping was with you! Tell your friends the Mimosa recipe, put likes, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Between a huge salad bowl with Olivier and a huge dish of Herring under a fur coat on a traditional festive table, you will find an appetizing puff yummy, generously sprinkled with ground egg yolk. This is Mimosa, one of the classic salads for weddings, name days and New Year's festivities.

How to make mimosa salad

Born in the seventies of the last century, a salad simple in composition and execution conquered the stomachs and hearts of millions of people. Nowcooking mimosa saladeach family has its own secrets and variations. Cheese, potatoes, rice, carrots were added to the original fish, eggs, onions and mayonnaise. And it's great! Variety in recipes brings pleasure to lovers of delicious food. If they tell you that your favorite recipe is “not real”, and the correct Mimosa is made differently - do not listen! This appetizer has so many options that the classic will be the one you love.

What do you need for a salad

The basis of your favorite salad is fish preserved in oil. They make Mimosa with cod liver, hot smoked fish, crab sticks and even herring - as you like. Decide on the favorite recipe in advance, there are too many classic options for a popular snack.Preparation of ingredientsfor a salad is elementary: all the components of the salad must be chopped. The fish is separated from the bone, finely cut or kneaded with a fork.

In addition to the fish component, chicken eggs, onions and mayonnaise, it is customary to add boiled vegetables (potatoes, carrots), which are rubbed on a coarse grater. Use raw root crops and fruits (carrots, celery, apple), grated smaller. Do you use processed or hard cheese? Grate it on the fine side of the grater. The onion is chopped as small as possible. Boiled eggs are divided into proteins and yolks, they are also crushed with a grater or just with a fork.

Layer Sequence

The controversial question is what to put in the “correct” puff structure for what? Here you can give only general recommendations, but not to establish the canons. Different experienced housewives arrange the layers in a different order, but each of them turns out amazing Mimosa! They start making a salad with a layer of fish, which is covered with finely chopped onions, but if potatoes or rice are used in the appetizer, it is better to start with them. Arrange the components in one or two tiers. The top layer must be egg yolks - this is perhaps the only prerequisite.

canned food

Do you know why Mimosa was so popular in the USSR? The canned food needed to create it was available at least occasionally. They could be bought for the occasion and hidden for the holiday. Since thenmimosa fishdifferent is used. It can be salmon canned in its own juice, and sardines in oil, and even sprats. Categorically not suitable for cooking only fish in tomato sauce. Delicious puff salad comes from cod liver, hot smoked red fish, crab sticks, squid.

Mimosa salad - a classic step-by-step recipe with a photo

Every mimosa salad recipeof those collected here can be called a classic. To make the desired snack, you can use the products that were found in your refrigerator today: for example, replace hard cheese with melted cheese, onions with green ones, and salmon with a jar of sprats. It is not necessary to arrange a culinary masterpiece even in layers; for an everyday dish, all components can simply be mixed and seasoned with mayonnaise, and for a solemn serving, spread the mixture into tartlets and sprinkle with egg yolk.

With canned fish

• Time: 30-40 minutes.
• Calorie content: 272 kcal (per 100 g).
• Cuisine: USSR;

Large transparent container Mimosawith canned foodand boiled potatoes can be considered indispensable on a table set for a big feast. Potatoes make food more solid, more satisfying, while removing the taste of excess fat, characteristic of canned fish in oil. For this recipe, the housewives chose salmon in their own juice, but the dish with sardine, tuna, even large sprats turns out great. The taste will be different, but no less wonderful.

Ingredients:

• canned salmon - 1 can;
• egg - 4 pcs.;
• potatoes (medium) - 4 pcs.;
• onion - 1 pc.;
• carrots (medium) - 3 pcs.;
• light mayonnaise - 150 g;
• dill branch - 1 pc.

Cooking method:

1. Before making a salad, boil potatoes, eggs and carrots.
2. Prepare food for each layer. Free the fish from the bone, knead with a fork. Coarsely grate carrots and potatoes. Egg yolk should be rubbed on a fine grater, onion cut into small cubes. Mash the yolk with a fork.
3. Put potatoes, fish, onions, half of the grated proteins, carrots, proteins again in layers on a dish or in a glass container. Brush each layer except onion with a small amount of sauce.
4. Plentifully cover the top of the structure with mayonnaise sauce, spread a sprig of dill beautifully, sprinkle with yolks, which should imitate the inflorescences of the spring flower of the same name.

With saury

• Time: 30-40 minutes.
• Number of servings: for 4-6 people.
• Purpose: appetizer for the holiday.
• Cuisine: USSR
• Difficulty of preparation: easy.

This delicious mimosa recipe with saurycan also claim the title of a classic of Soviet cuisine. A small amount of salted or pickled cucumbers is added to it. Like any other layered salad, it can be formed in a bowl with transparent sides. Another serving option is to lay out the layers in reverse order so that the top one is on the bottom and the bottom one is on top. By turning the salad bowl over, you will get a very beautifully decorated dish, which will only be decorated with egg yolks.

Ingredients:

• canned saury - 1 can;
• eggs - 4 pcs.;
• potatoes (medium) - 4 pcs.;
• carrots (medium) - 3-4 pcs.;
• pickled cucumber (small) - 3-4 pcs.;
• onion - 1 pc.;
• mayonnaise - 150-200 g;
• dill branch - 1 pc.;
• salt.

Cooking method:

1. Before cooking, boil the vegetables in their uniforms and hard-boiled eggs.
2. Separately prepare products for layers: grate potatoes, carrots, protein, cucumber on a coarse grater, cut onions into half rings or cubes, knead fish and egg yolk with a fork.
3. Decorate the appetizer in layers, smearing each of them with sauce. Put fish on potatoes, then onion cubes, carrots, cucumbers, egg white.
4. Decorate the dish with yolk and herbs.

with pink salmon

• Time: 40 minutes.
• Number of servings: for 4-6 people.
• Calorie content: 257 kcal (per 100 g).
• Purpose: appetizer for the holiday.
• Cuisine: USSR
• Difficulty of preparation: easy.

Before preparing a delicious salad, studymimosa recipe with pink salmonand photographs showing step by step its creation and decoration. This appetizer should be not only tasty, but also bright, beautiful, memorable. A green apple, which is often used in variations on a mimosa theme, will give a taste of originality. So that the grated apple does not darken, it must be sprinkled with lemon juice. Onions are also desirable to pickle.

Ingredients:

• canned pink salmon - 1 can;
• egg - 4 pcs.;
• green apple (medium) - 1 pc.;
• potatoes (medium) - 4 pcs.;
• carrots (medium) - 2-3 pcs.;
• onion - 1 pc.;
• juice of half a lemon;
• mayonnaise - 150-200 g;
• salt, herbs.

Cooking method:

1. Start by preparing products for different layers. Boil vegetables and eggs, rub them on a coarse grater. Grind yolks separately from proteins.
2. Onions need to be cut and marinated with lemon juice. Sprinkle the grated apple with sour, too, so that it does not “rust”. Disassemble pink salmon and remember with a fork.
3. The sequence of layers will be as follows: apple, fish, onion, potato, carrot, protein and yolk. After each of them, apply a little sauce. Salt the layers with carrots and potatoes a little.

With cheese

• Time: 30-40 minutes.
• Number of servings: for 4-6 people.
• Calorie content: 270 kcal (per 100 g).
• Purpose: appetizer for the holiday.
• Cuisine: USSR
• Difficulty of preparation: easy.

This section describes the famous and very tasty recipe "Mimosa salad with cheese». It can often be found not only at home feasts, but also in cafes, restaurants, banquet halls. Its solemn version is performed with hard cheese. With processed cheese - the method is cheaper, but no less tasty. The cheese is ground on a grater and placed in one of the upper layers. The recipe uses lettuce onions, it turns out an appetizer with a mild taste.

Ingredients:

• potatoes (medium) - 3-4 pcs.;
• boiled carrots - 2 pcs.;
• egg - 3 pcs.;
• hard cheese - 150 g;
• mayonnaise - 150-200 g;
• salt, a sprig of greens.

Cooking method:

1. Before preparing the salad, boil the vegetables and eggs.
2. Prepare the ingredients for each layer separately. Grate potatoes, carrots, egg whites, cheese on a grater (fine or large - to your taste). Grind canned fish and yolks with a fork. Finely chop the onion.
3. Make a puff structure, smearing each layer with sauce. Potatoes and carrots need to be salted. The order of layers can be as follows: potatoes, fish, onion, carrot, cheese, egg white, yolk with herbs as a decoration.

with rice

• Time: 30-40 minutes.
• Number of servings: for 4-6 people.
• Calorie content: 270 kcal (per 100 g).
• Purpose: appetizer for the holiday.
• Cuisine: USSR
• Difficulty of preparation: easy.

Mimosa with riceand canned food - a salad no less popular than its counterpart, made with potatoes. Rice is an intelligent filler, ideally soaked with fish and vegetables, absorbing the aroma and taste of all ingredients. Such a dish can be made with melted cheese, pickled cucumbers, corn or an apple. Be careful not to overcook the rice as it will become shapeless and sticky.

Ingredients:

• canned fish - 1 can;
• hard cheese - 150 g;
• boiled rice - 200 g;
• carrots (medium) - 2-3 pcs.;
• onion - 1 pc.;
• egg - 4 pcs.
• mayonnaise - 200 g;
• greenery.

Cooking method:

1. Before preparing a classic salad with rice and canned food, prepare the ingredients: boil the carrots and eggs, open the canned food and remove the bones from the fish.
2. Grate carrots, cheese, squirrels, finely chop the onion, chop fish and egg yolk with a fork.
3. Make a layered salad in a transparent container with a flat bottom. The first layer is boiled rice. If it was cooked without salt, add salt. Then in sequence: fish, onions, carrots, cheese, egg crumbs (first protein, then yolk). Brush each layer sparingly with sauce.

With preserves and cheese

• Time: 30 minutes.
• Cuisine: USSR
• Difficulty of preparation: easy.

Classical with preserves and cheesedoes not contain potatoes and rice. The salad uses only fish, eggs, vegetables and hard cheese. Try not to overdo it with mayonnaise, as the dish is already greasy. Such an appetizer does not have to be puffed up. It looks great in tartlets and as a filling for pita bread, as a spread on sandwiches.

Ingredients:

• egg - 4 pcs.;
• hard cheese - 150 g;
• sweet salad onion - 1 pc.
• mayonnaise - ok. 100 g

Cooking method:

1. First, decide how to prepare the salad - in layers or without them. If you want to have breakfast quickly, chop and mix all the ingredients. You need a beautiful serving of the dish - you have to tinker longer (five minutes).
2. Grind hard-boiled eggs: protein - on a fine grater, yolk - into crumbs with a fork. Separate the fish from large bones and also chop.
3. Spread layers in a small transparent salad bowl of canned food, onions, cheese, protein. Brush each layer with a little sauce. Sprinkle the top of the dish with crumbs from the yolk.

Without potatoes

• Time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content: 258 kcal (per 100 g).
• Purpose: a snack for a holiday, a dish for breakfast.
• Cuisine: USSR
• Difficulty of preparation: easy.

Another one Mimosa without potatoes, which is made with melted cheese, is also a layered salad or quick breakfast mix. Add a little grated apple to the dish - the appetizer will acquire sour notes. Buy Druzhba type cheese, it is dense and rubs well on a fine grater. The mixture can be stuffed with egg halves, tartlets, cups or boats of fresh cucumbers.

Ingredients:

• canned fish in oil - 1 can;
• salad onion - 1 pc.;
• egg - 4 pcs.;
• green apple - 1 pc.;
• mayonnaise - approx 100 g.

Cooking method:

1. Grind all the ingredients with a knife, grater or fork.
2. Spread fish, onion, cheese, apple, protein in layers. Lubricate each layer with mayonnaise sauce.
3. Sprinkle fish salad with cheese and apple with yolks and herbs.

With butter

• Time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content: 258 kcal (per 100 g).
• Purpose: a snack for a holiday, a dish for breakfast.
• Cuisine: USSR.
• Difficulty of preparation: easy.

The above recipe can be made even more interesting. Tenderness dish will add a piece of butter. deliciousMimosa with butterand with melted cheese, like the two previous recipes, it can be a festive dish or a pretty family breakfast. Keep a couple of jars of canned fish in oil in reserve so that you can pamper yourself more often.

Ingredients:

• sardine canned in oil - 1 can;
• egg - 5 pcs.;
• hard or processed cheese - 200 g;
• butter - 60 g;
• mayonnaise - 100 g or more;
• greenery.

Cooking method:

1. Prepare eggs and cheese by chopping on a fine grater. Keep whites separate from yolks. Mash the sardine with a fork, removing the large pits from it.
2. Layer fish, cheese, egg white, cover each of them with sauce. Rub the oil on a grater directly onto the salad.
3. Decorate the dish with herbs and yolks.

With green onions

• Time: 15 minutes.
• Number of servings: for 4 persons.
• Purpose: a snack for a holiday, a dish for breakfast.
• Cuisine: USSR
• Difficulty of preparation: easy.

Green onions are great with any salad option you like.Mimosa. With green onionsthe taste of the dish becomes summer, bright, spicy. Adjust the amount of green feathers, do not let them clog the fishy theme of the meal. Early spring chives (skora) are good in this appetizer. If you manage to get green chives, your egg-fish mixture will be perfect.

Ingredients:

• canned sardines in oil - 1 can;
• green onion - 1 bunch;
• egg - 4 pcs.;
• processed cheese - 2 packs of 100 g;
• mayonnaise - 100 g.

Cooking method:

1. Grind all the products separately with a knife, grater or fork.
2. Spread fish, onions, cheese, protein in layers. Lubricate each layer with sauce.
3. Decorate the dish with yolks, green onions.

No cheese

• Time: 15 minutes.
• Number of servings: for 4 persons.
• Calorie content: 249 kcal (per 100 g).
• Purpose: a snack for a holiday, a dish for breakfast.
• Cuisine: USSR
• Difficulty of preparation: very easy.

Mimosa salad without cheese- a very quick snack that is suitable for sandwiches, pita bread, toast. It can be minced meat for various culinary fantasies, it can be eaten with hot mashed potatoes or just a spoon from a bowl or saucer. It can be made in ten minutes, five of which eggs will be boiled.

Ingredients:

• canned fish in oil - 1 can;
• egg - 4-5 pcs.;
• mayonnaise - 50 g;
• onion or green.

Cooking method:

1. Chop food with a knife and fork. Be sure to remove the large bones from the fish.
2. Mix everything, season with sauce. Enjoy.

How to make mimosa salad - cooking secrets

Designed to be made at home, this easy-to-make layered salad has delighted generations of savory lovers. Mandatorylayers of classic mimosa - fish, eggs, onions and mayonnaise sauce. Add other ingredients of your choice. Put not too much mayonnaise, so as not to increase the amount of fat in the appetizer over the measure. The decorated dish should be infused in the cold for at least two hours before serving.

Video

Mimosa salad is a dish with the addition of canned fish, which has been very popular with our people since the Soviet Union, no less than the same or 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, many years have passed since the classic Mimosa appeared on the tables, 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.

I want to note that according to this method, our grandmothers prepared delicious food. It turns out very tasty, high-calorie (nutritious) and beautiful. You can serve such a wonderful appetizer as 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, in tomato sauce are 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. The shape 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 seen in layers, that is, placed in a glass form, 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 should be hard-boiled, but they should not be overcooked, otherwise they will lose all their useful properties. 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. The larger the vegetable, the longer it will take to cook.

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 at room temperature a little longer. 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 soak 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.

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

12. On top of the egg whites, lay out the yolks grated on a fine grater 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 form. Canned salmon has a great effect on the digestive, circulatory systems, as well as other organs.

For cooking we take:

• canned salmon - 1 can;
• any hard cheese - 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 say that in order for canned salmon to acquire its true taste and dishes made from it more rich and tender, it is necessary that the canned salmon stand for several weeks, and preferably months, after production. 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.

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

- grated salmon, sprinkle it a little with pepper;

- scalded onion;

- mayonnaise;

- shabby cheese;

- butter, grated on a coarse grater (I rub straight from the freezer, just spread it over the entire salad bowl);

- the remaining portion of the eggs;

- Refueling again

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

You can decorate an already beautiful appetizer with 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 a very useful cereal, grown 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 sardines and rice

Rinse the rice, boil until fully cooked, but do not overcook, the rice grains should not stick together.

On a note! If you have overcooked the rice, as you think, rinse it with 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 onions, before use, chop it, scald it with 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 carrots;

— now filling 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 - tips and cooking 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.

If you take mayonnaise with a fat content of 67%, it will be needed 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 dressing yourself, but do not overdo it, too high-calorie dish will not be useful.

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!

Mimosa salad with canned food - a classic recipe with saury, sardine or pink salmon has not only a beautiful name, a classic appearance, but also an amazing taste. The classic recipe and taste of Mimosa fish salad has been familiar to all of us since childhood, when our parents prepared it for the festive New Year's table. Mimosa salad got its name, like many other dishes, for its appearance and similarity with the spring flowers of the same name.

The main ingredients of this salad are canned salmon, sardine or saury, as well as carrots, potatoes, onions and chicken eggs, the proteins of which are the basis of the salad, and the yolks are used to decorate the top. Over time, many options for preparing Mimosa salad have appeared. Mimosa salad is a very beautiful dish.

And since it is prepared quite simply, it can often be seen on the festive table. The salad got its name because it looks like spring mimosa flowers. At the same time, many variations of salad preparation appeared. And with any ingredients, Mimosa turns out tasty and satisfying. If you love fish salad - "Mimosa" is the perfect option for you.

Mimosa salad recipe - step by step recipe

The main thing in preparing this salad is to choose the right ingredients, then it will turn out really tender and tasty. Choose a proven good mayonnaise, better fat than light (it is better to put less fat mayonnaise in the salad than more light mayonnaise), as for canned fish - give preference to sea fish: salmon, saury, horse mackerel, pink salmon or mackerel, tuna is also perfect ( diet option).

The classic mimosa salad recipe does not include any exotic ingredients. In principle, the classic mimosa salad recipe will allow you to prepare a very beautiful salad: bright yellow, crumbly, really resembling a blooming mimosa. The mimosa salad recipe always uses canned fish. They prepare a salad with saury, with pink salmon, you can even cook it with crab sticks.

The mimosa salad recipe with pink salmon is popular because it is really a very tasty, delicacy fish, which makes a delicious dish. The recipe with pink salmon is very suitable for guests, such a salad will not be ashamed to be served at the festive table.

Products for Mimosa salad, as, indeed, for any other dish, must be fresh. If canned fish is used, then the oil must be drained from them. It is important that by the time the layers are laid, the ingredients for the salad should be at the same temperature. Therefore, they should be put in the refrigerator for half an hour.

Mimosa salad - a classic recipe with canned food

Mimosa salad recipe with canned food

Ingredients:

• Boiled potatoes - 3-4 pcs.;
• Salad onion: red or white - 1 pc.;
• Canned fish - 200 g;
• Boiled carrots - 3 pcs.;
• Hard boiled eggs - 4 pcs.;
• Mayonnaise;
• A bunch of greens - for decoration.

Cooking method:

1. Take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical culinary dish without a bottom or cut one from an unnecessary large plastic bottle;
2. Grate potatoes and carrots separately on a fine grater, on a large grater, of course, faster and easier, but it turns out not so gently;
3. Many use fish as the first layer, in my opinion, this is not the best solution, after standing, it can drain and the salad will begin to “float”. We will have potatoes first, take half of the total and distribute evenly over the bottom of the dish, trying not to compact it too much. Let's coat with a thin layer of mayonnaise, without being zealous;
4. Carefully select the bones from canned fish (for example, from saury) and mash it with a fork on a separate plate, after draining the oil into a separate container. Put the fish mass on top of the potatoes. Again, grease with mayonnaise;
5. It's time for the lettuce. Cut it very finely and lay out the next layer. When laying onions, it is important not to overdo it with the quantity, because it can interrupt the taste of the rest of the components. As the saying goes, everything is good, but in moderation. If there is no lettuce onion, you can take the usual one, only after cutting it, you need to scald it with boiling water. So excess sharpness and unnecessary bitterness will be removed;
6. For juiciness, pour Mimosa at this stage with a spoonful of canned fish oil. Spread with mayonnaise;
7. The remaining grated boiled potatoes will be the next layer, we smear it with mayonnaise, like the previous ones. Next comes carrots, usually mayonnaise on top of it;
8. The final layer is chopped egg whites. We also smear them with mayonnaise. Mimosa salad is almost ready, it's just a beautiful presentation. Bon appetit!

There are many decoration options, it all depends on the imagination. Usually, chopped yolk is used, sprinkling it on the top of the dish, while the edges are often decorated with finely chopped greens. The application of green onion feathers in the form of a mimosa twig and yellow flowers from yolks on it looks spectacular. A great option is to serve Mimosa on lettuce leaves. After finishing the decoration, place the salad in the refrigerator for several hours so that all layers are soaked.

Mimosa salad with sardine

Mimosa salad recipe with sardine

Delicious puff salad Mimosa with sardines is a combination of canned fish with boiled vegetables and eggs. The salad got its name due to the fact that at the final stage of cooking Mimosa with sardine, the top of the dish is sprinkled with yolks, and it becomes similar to the plant of the same name.

You can also decorate the salad with sprigs of fresh herbs. Before cooking, vegetables and eggs should be boiled. When boiling potatoes and carrots, do not forget to salt the water. The salad is laid out on a dish in layers, each of which (except for fish) is smeared with mayonnaise.

All ingredients except for sardines and onions are ground with a grater. Moreover, two types of cells will be used: for carrots, potatoes, proteins - large, for yolks - small.

Ingredients:

• Potatoes - 2 pcs.;
• Chicken eggs - 3 pcs.;
• Mayonnaise - 4 tablespoons;
• Sardines in oil - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Salt - to taste;
• Bunch of fresh dill.

Cooking method:

1. We begin the formation of the salad with the fish layer. To do this, put the sardine without oil on the bottom of a convenient salad bowl and knead with a fork;
2. Finely chop the onion, peeled from the husk, put it on the fish layer;
3. Lubricate the onion layer with mayonnaise;
4. Cooled and peeled carrots, grated, spread with the next layer;
5. Lubricate the layer again with mayonnaise;
6. Separate the squirrels from the yolks, grind the squirrels with a grater - this is a new layer in the salad. We also cover it with mayonnaise;
7. Spread the next layer of grated potatoes. We also cover it with mayonnaise;
8. It remains to chop the yolks on a grater with small cells and sprinkle the entire salad with them;
9. Mimosa salad with sardine is ready. We decorate it with a sprig of dill and put it in the cold so that each layer is saturated with mayonnaise. Bon appetit!

Mimosa salad with saury

Mimosa salad recipe with saury

Mimosa is a very tasty and easy-to-prepare layered salad. It occupies the same place of honor on all festive tables, like a herring under a fur coat or Olivier. The calorie content of Mimosa salad with saury is not much different from other salads. In Soviet times, not a single feast could do without Mimosa. In the 80s of the last century, not everyone could afford meat delicacies, so they had to “pull out” the menu from the meager abundance of products.

Despite the fact that Mimosa contains the simplest ingredients, the dish always turns out to be very tasty, appetizing and beautiful. Today there are no problems with the choice of products in stores, so there are a lot of recipes for puff fish salad with eggs. The most popular options definitely deserve attention. The classic recipe for Mimosa salad with saury is a hearty and economical option, which is how many people know it.

The popularity of the dish is due to the delicate taste and democratic set of products that are in the kitchen of every housewife. Photo preparation of Mimosa salad with saury is presented below. The preparation of the salad is very simple and consists in putting all the ingredients in a salad bowl in layers, spreading each with mayonnaise.

Ingredients:

• Potatoes - 1-3 pcs.;
• Eggs - 3-4 pcs.;
• Canned food with saury - 1 pc.;
• Mayonnaise - to taste;
• Onion - 1 pc.;
• Carrots - 2 pcs.;
• Salt - to taste.

Cooking method:

1. Open a jar of saury, drain the liquid and knead the fish well with a fork;
2. Peel the onion, rinse with water, dry and cut into small cubes (if desired, the onion can be poured with boiling water for 10 minutes so that it ceases to be bitter);
3. Boil the eggs hard-boiled, then pour cold water until cool, and then peel. Separate the whites from the yolks, grate the whites on a coarse grater, the yolks on a fine one;
4. Boil potatoes and carrots "in uniform" until tender, then cool completely and peel. Grate vegetables on a fine grater;
5. When all the products for making the salad are ready, you can start laying it in a salad bowl in layers, pouring each layer with mayonnaise. Put the canned saury, mashed with a fork, in the first layer of Mimosa. Put finely chopped onions on top of the fish, pour over a small amount of mayonnaise;
6. Then put a layer of grated potatoes on the saury and pour over with mayonnaise again (if necessary, the potatoes can be slightly salted and peppered);
7. The next layer of Mimosa is grated carrots, which also need to be salted and sprinkled with mayonnaise;
8. Put egg whites on carrots, grease with mayonnaise;
9. The last layer of Mimosa salad is grated egg yolks. Mayonnaise is no longer needed here;
10. After cooking, put the salad in the refrigerator for several hours so that it brews and soaks. Before serving, the dish can be garnished with fresh dill or parsley. Mimosa salad with saury is ready. Bon appetit!

Mimosa salad with cheese

Mimosa salad recipe with cheese

Ingredients:

• boiled carrots - 2 pcs.;
• Canned fish - 200 g;
• Hard cheese - 150 g;
• Boiled potatoes - 4 pcs.;
• Salad onion;
• Hard boiled eggs - 3 pcs.;
• Mayonnaise - to taste;
• A bunch of greens - dill, parsley.

Cooking method:

1. Boiled potatoes and carrots in advance, peel and grate with a fine grater into different plates;
2. Peel the eggs, separate the yolk from the whites and also rub separately on a fine grater;
3. Lettuce cut into small pieces. We also rub the cheese on a fine grater;
4. Drain the oil from the canned food, remove the visible bones and mash it with a fork. Divide the potatoes into two equal halves;
5. In a suitable, preferably glass (so that all layers are visible), salad bowl, we begin to collect our salad. We lay out the components in layers, coat each layer with mayonnaise and only after that we lay a new one. The sequence is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg white, yolk;
6. We do not smear the final layer with mayonnaise. This is, in fact, the face of our salad. Additionally, as a decoration, lay a sprig of fresh dill on top. You can also combine several types of greens or, for example, overlay the dish with green salad leaves. Serve after keeping in the refrigerator for at least a couple of hours. Bon appetit!

Mimosa salad with rice

Mimosa with rice - a classic recipe

This version of Mimosa salad is very satisfying. It is important to consider that it should be served to the table as soon as possible: if the salad is infused for a long time, it will become less airy.

Ingredients:

• Eggs - 6 pcs.;
• Butter - 100 g;
• White onion - 1-2 pcs.;
• Hard cheese - 150 g;
• Canned fish - 1 can;
• Rice crumbly - 1 tbsp.;
• Mayonnaise - 200 g;
• Black pepper - to taste;
• Salt - to taste.

Cooking method:

1. Butter must be frozen in advance;
2. Hard-boiled eggs should be divided into proteins, yolks. Proteins should be finely chopped with a knife, and yolks can be mashed with a fork;
3. Let the cooked rice dry out. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly;
4. Grate white onion on a coarse grater. To remove bitterness from it, you can sprinkle it with salt for 15 minutes and pour hot water over it. Then dry;
5. Cheese must be grated on a medium grater;
6. Canned fish should be mashed with a fork on a separate dish;
7. Then you need to lay the salad in layers. Put some fish in a wide dish. Then carefully put rice on top of the fish, and then a layer of grated cheese. All this must be greased with mayonnaise. Then lay the chopped squirrels and lay out the remaining fish. Chopped onions should be put on the fish, and then the remaining mayonnaise;
8. On mayonnaise you need to put half the yolks, grate the remaining oil on them. And finally, rub the yolks through a sieve. Bon appetit!

Mimosa salad recipe with pink salmon

Bright and delicate salad "Mimosa" from canned pink salmon came into fashion in our country during the period of "stagnation", in the early 70s of the last century. At first it was called spring, but for the similarity of appearance with mimosa inflorescences, it was popularized under this name.

Yes, and simple birthday salads, the list of which each hostess has her own, usually suggest the presence of Mimosa. Preparing the salad is quite simple and quick, while the dish itself has a restaurant look. In addition to the classic serving option, there are many solemn decoration variations. However, here you can show your imagination. So, the Mimosa salad recipes were supplemented and improved.

While the main ingredients remained the same. But, for example, the fish that is part of this salad can have a different culinary appearance: fried, boiled, smoked or canned. We will use canned pink salmon for salad preparation.

Ingredients:

• Canned salmon - 200 g;
• Mayonnaise - 300 g;
• Boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• Hard boiled egg - 3 pcs.;
• Green onions - to taste;
• Salt - to taste.

Cooking method:

1. First of all, boil the vegetables. Wash potatoes and carrots. Transfer them to a saucepan, add water and set on the burner. Bring to a boil and reduce heat. Boil vegetables until tender, checking with a fork. If it easily pierces the vegetables, then they are cooked. Take the vegetables out of the pot;
2. Rinse the eggs under running water and set to boil. Cook 12 minutes. Turn off the stove, pour out the water and fill it with cold instead;
3. Peel vegetables. Place a medium grater on a plate and grate the vegetables one by one. Carrots come first, followed by potatoes in another plate. Rinse and chop green onions;
4. Peel the eggs, place on a cutting board and cut in half. Separate the protein from the yolk and grate each part alternately on a grater into separate plates. Open a can of canned food and transfer everything along with the juice to a plate. Remember fish with a fork to a mushy state;
5. Take a container and start laying layers of lettuce one by one. First comes the potatoes. Salt it and grease with mayonnaise. Pink salmon and egg white follow. Grease everything again with mayonnaise and sprinkle with green onions. Next comes the carrots, and mayonnaise on top of it. The last layer is the egg yolk, evenly distributed over the entire surface;
6. Garnish the salad with dill and parsley before serving. Bon appetit!

Mimosa salad with apple

How to make Mimosa Apple Salad

Ingredients:

• Canned food with saury, sardine or pink salmon - 200 g;
• Salad onion - 1 pc.;
• Carrots - 200 g;
• Hard cheese - 200 g;
• Eggs - 4 pcs.;
• Apple - 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Let's start by preparing the products: boil the eggs and carrots and peel them when they cool. Drain the oil from the canned food, remove the visible bones if necessary, and mash the fish until it becomes a homogeneous mass. Finely grate carrots, egg whites and yolks;
2. Cut the onion into small pieces and, to remove bitterness, scald with boiling water. If there is a salad onion, it is not required to pour boiling water over it;
3. Cheese is also three on a smaller grater. We clean and rub the apple just before we put it in the salad so that it does not darken;
4. We start assembling the salad in a suitable bowl. We lay out the products in layers and coat each layer with mayonnaise, except for the last one;
5. The sequence of layers: fish, onion, protein, grated cheese, apple, carrot, grated yolk. Let it brew (it is better to leave it overnight) and serve, decorating with herbs. Bon appetit!

The most important secrets and subtleties of Mimosa salad

Be sure to bring all salad ingredients to about the same temperature before cooking. If the temperature contrast is large (e.g. room temperature eggs and canned food from the refrigerator), the layers will not come out nicely.

Recently, the choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components that are not mentioned in the original recipe.

canned food

Pay close attention to the choice of canned fish (the fish should be sea - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturers, both ours and imports. If you already have certain preferences, buy tested products. Diet lovers can recommend canned tuna, it has very few calories, but, however, the taste is not for everyone.

Eggs

It is equally important to boil the eggs correctly, if they are overexposed in boiling water, the yolk will get a greenish tint, and this is undesirable, because we need it for the final stage - decorating the salad. So boil the eggs for no more than 10 minutes. By the way, instead of chicken, you can use quail eggs, but you need more of them.

Mayonnaise

Perhaps the most important thing is to choose a good mayonnaise. You need to buy a product of high fat content, thick and necessarily proven by the manufacturer, preferably containing less dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this way they will make the salad lighter.

But, as practice shows, it is better to take fatter, but put it smaller, it will not affect the taste, but if on the contrary - less fat, but a lot. In layered salads, and Mimosa is no exception, each layer must retain its own taste, while an excess of mayonnaise can “lubricate” all taste sensations and then, no matter how carefully the salad is prepared, the result will be, to put it mildly, not very good.

Video "Mimosa salad - a classic step-by-step recipe with canned food"