How to cook mimosa salad recipe step by step. Mimosa fish salad: a recipe for the New Year! Secrets and subtleties in cooking classic Mimosa

Hello, Alexander is with you again. Today we will cook one of the most famous and beloved by many Mimosa salad. Tender, juicy and at the same time very satisfying. About Mimosa, we can say that this is No. 2 after Olivier. They often share the palm at our tables.

The popularity of the salad has led to a huge variety of cooking recipes. So much so that from original recipe only the appearance remains. By the way, it was because of his appearance that he was nicknamed Mimosa - from the outside, the salad resembles spring flowers scattered across the snow. And this is achieved thanks to the yolks of eggs, crumbled over the surface.

Another interesting feature of this beloved salad is that it is always layered, meaning it is never tossed. This is his highlight. Eating this appetizer, you can feel and taste each layer separately, and cutting off a vertical piece of lettuce from top to bottom with a fork, we will appreciate its chic look and delicate taste! But best of all Mimosa looks surrounded.

Controversy often arises about the classic Mimosa recipe, for example, about the presence of potatoes in its composition. We will not be included in this discussion, we will just make recipes with and without it. From myself I can say that I like potatoes more.

Ingredients:

• Canned fish - 1b. (sardine, saury in oil)
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Chicken egg - 4 pcs.
• Hard cheese - 100g.
• Butter - 50g.
• Mayonnaise - 100-150g.
• Greens - 1 bunch (dill)
• Onion - 1 pc.
• Vinegar 9% - 50ml.
• Salt, ground black pepper - to taste

Friends, before you start cooking, put the butter in the freezer. It will be rubbed through a grater, this cannot be done without freezing.

Cut the onion into small pieces. We send it to a bowl, fill it with vinegar and leave for 15 minutes to marinate.

About onions should be said separately. It can be used in three states: fresh, pickled, softened with boiling water. In all three options, you get a completely different taste of the salad. Try to do all three options and choose the most delicious option for you.

We open canned fish and transfer the fish to the bowl. Remove large bones and mash with a fork.

As a rule, oil or fish filling from a can is not used. But, if you are a big fan of high-calorie foods, you can add a little oil from canned food to the dish.

Boiled carrots and potatoes rubbed on a fine grater. Put in separate bowls.

You can grate on a coarse grater, but when the ingredients are crushed finer, it turns out much tastier.

We also grate hard cheese on a fine grater.

Boil the eggs and separate the whites from the yolks.

And then we rub them also on a fine grater separately, into different bowls.

Yolks can not be rubbed, but crushed with a fork.

After marinating, we remove the onion and wring it out with our hands from excess vinegar.

At this stage, we have prepared all the ingredients and proceed to the assembly of the salad. We place the culinary ring on the dish for serving and begin to fill it in layers.

If you do not have a cooking ring, you can make one very quickly from improvised means. Cut a strip about 10 cm wide from thick cardboard or whatman paper, fold it into a ring and secure the edges with a stapler. Then cover with cling film or foil and the ring is ready.

The first layer we lay out the potatoes. If the potatoes are not salty, add some salt and pepper. Apply a layer of mayonnaise and level.

Mimosa salad is high-calorie due to the large amount of mayonnaise. Therefore, it is up to you to decide how thick to smear a layer of mayonnaise. We try to make it thin. But, I repeat, if you are a big fan of high-calorie food, you can smear from the heart.

Spread half of the grated carrots in the second layer. We also apply a layer of mayonnaise.

Third layer of egg whites. Smooth with a spoon and again grease with mayonnaise.

The fourth layer of grated cheese. Lubricate with mayonnaise.

Fifth layer of half fish. Pickled onions on top of the fish. Then grease with mayonnaise.

The sixth layer of the remains of carrots. Lubricate with mayonnaise.

The seventh layer of fish remains. Grate the butter on top of the fish. And sprinkle with yolks.

We close the form with a film and put it in the refrigerator for 1.5-2 hours. During this time, the flavors of the layers will mix and the salad will acquire a rich taste.

Then carefully remove the form and decorate with dill sprigs. A ring made of cardboard can be simply cut.

Bon Appetit!

A simple recipe for Mimosa salad with saury and egg

As you saw in the first recipe, cooking Mimosa is not difficult, but you can make it even easier. We will not pickle onions, we will exclude cheese and butter. This will have a beneficial effect on reducing the calorie content of the salad. In this case, the taste will change a little, but in which direction it is up to you.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pieces.
• Chicken egg - 4 pcs.
• Dill greens - 1 bunch
• Canned fish - 1b. (saury, sardines, etc.)
• Onion - 1 pc.
• Mayonnaise - to taste
• Salt - to taste

Boil potatoes, carrots and eggs in a pot of salted water. We usually cook everything together. Eggs are removed from the water after about 10 minutes, and everything else after complete readiness. Then we cool the eggs, peel and separate the whites from the yolks.

We take a dish for serving, on which we will collect the salad, and put a culinary ring on it. If you do not have a ring, I wrote how to get out of the situation in the first recipe.

We rub the potatoes on a coarse grater and immediately send them to the form with the first layer, level them with any object, for example, with a fork.

We apply a mesh of mayonnaise and spread evenly.

Open a can of fish. Drain the oil, remove large bones, if any, and crush the fish with a fork.

For a better taste, a little oil can be left, this is up to you.

Then we send the fish to the mold in the second layer and evenly spread it out.

Apply a thin layer of mayonnaise.

To reduce the calorie content, low-calorie mayonnaise can be used.

Finely chop the onion and immediately send it to the mold. Spread the grated carrots on the onion.

We level, compact and grease with a thin layer of mayonnaise.

On a coarse grater we rub the egg whites, put them on top of the carrots. Salt if necessary.

Squirrels are also greased with mayonnaise.

And in conclusion, rub the yolks on top of the proteins on a coarse grater. Alternatively, you can simply crush the yolks with a fork or your hands.

This salad is almost ready. We close the form with a film and send it to the refrigerator for a couple of hours. During this time, all the tastes and aromas of the layers will mix.

After the time has elapsed, remove from the refrigerator and carefully remove the ring upwards. If the homemade ring is difficult to remove, just cut it.

On the surface of the salad, beautifully spread the sprigs of dill and serve. Mimosa is always tastier if cooked a few hours before serving.

Bon Appetit!

Classic Mimosa recipe with pink salmon

Mimosa is a very tasty salad, but if you replace canned fish with ordinary fish cooked on your own, it will turn out even tastier. To truly appreciate the taste, this dish must be cooked. I am sure he will not leave anyone indifferent.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Pink salmon fillet - 200g.
• Chicken egg - 5 pcs.
• Onion - 1 pc.
• Smoked sausage cheese - 150g.
• Salt, ground black pepper, mayonnaise - to taste

Let's start with cooking the fish. I will leave the whole process of cleaning and gutting behind the scenes, I will go straight to the fillet. For convenience, we cut it into 4 parts and send it to the pan to boil. Cook for 15 minutes after boiling in salted water. Then cool and crush with a fork or simply tear with your hands into small pieces.

In another pot, boil the potatoes, carrots and chicken eggs. Then we clean the eggs and separate the whites from the yolks of only two eggs.

After that, we proceed to the assembly of the salad. We take a culinary ring and put it on a dish ... Alternatively, you can take a detachable baking dish with a diameter of 19cm, which we will do this time.

The first layer in the form lay out a layer of half the fish, which we add a little salt and pepper. Lightly seal with a fork and coat with mayonnaise.

Then we rub the eggs on top of the fish, the proteins together with the yolks, except for the two yolks that we left at the very beginning. Distribute the eggs evenly and coat again with mayonnaise.

Sprinkle the top of the egg with finely chopped onions.

Onions do not pickle and do not soak in boiling water. So the taste is sharper.

Spread the grated carrots in the next layer, which we also evenly distribute and grease with mayonnaise. Grate potatoes over carrots and brush.

There is very little left. Rub on a coarse grater sausage cheese, distribute and coat with mayonnaise.

Put the rest of the fish on the last layer. Like the previous layers, evenly distribute and beautifully apply a mesh of mayonnaise on top.

For a better taste, it is advisable to put the salad in the refrigerator for a couple of hours, and only then, having removed the form, serve it on the table.

Bon Appetit!

Mimosa salad with tuna and potatoes

I offer the recipe canned tuna. Delicious, noble fish will give a good taste to the salad. But there is one thing about cooking...

Ingredients:

• Canned fish - 1b.
• Potatoes - 300g.
• Carrots - 200g.
• Onion - 100 gr.
• Hard cheese - 150g.
• Mayonnaise - 150g.
• Chicken egg - 4 pcs.
• Salt, herbs - to taste

To begin with, boil the potatoes and carrots in one saucepan in salted water, and boil the eggs in a steep one in another.

While vegetables with eggs are boiled, finely chop the onion and pour boiling water for 5-7 minutes so that all the bitterness is gone from the onion.

After about 10 minutes the eggs were cooked. We merge hot water and pour cold for a couple of minutes. This will make them much easier to clean. Then we clean them, separate the proteins from the yolks and separately rub on a fine grater into different bowls.

When the vegetables are cooked, remove them, cool and rub on a fine grater also into different bowls.

We take the fish out of the jar and press it with a fork into identical pieces. Do not forget to first remove the bones, if any.

As you probably noticed, we rub vegetables and eggs on a fine grater. This is due to tuna, which has dryish meat, and if the products are grated on a fine grater, the salad will turn out more tender and tastier.

On this, all the ingredients are ready and proceed to the assembly of the salad. Place the cooking ring on nice plate. We send half the potatoes. Smooth and grease with a thin layer of mayonnaise.

Salt if necessary.

Put canned fish on potatoes, level and grease with mayonnaise.

Put half of the proteins on the fish. Leftover potatoes for squirrels. Smooth and grease with mayonnaise.

On top of a layer of carrots, which we also lubricate. We put a layer of onions on the carrots, after squeezing them from the remaining water. Salt the onion, pepper and grease with a thin layer of mayonnaise.

Pour the rest of the proteins on the onion, level it and sprinkle with grated cheese on top. Lubricate.

And at the end, pour out the grated yolks. Gently level and cover with cling film. We send it to the refrigerator to infuse. Then carefully remove the form and decorate with a sprig of greenery.

We serve on the table. Bon Appetit!

Mimosa recipe with rice and canned fish

In this recipe, we will move away from the usual ways of preparing a salad and do a little wrong and with the wrong products. Let's make it without a culinary ring, and replace the potatoes with boiled rice. Rice always goes very well with fish, so this choice is justified. And the dish will turn out even more tender.

Ingredients:

• Canned fish - 1b. (saury)
• Rice - 100g.
• Chicken egg - 4 pcs. (boiled)
• Carrots - 2 pcs. (boiled)
• Onion - 1 pc.
• Dill, green onion - 1 bunch each
• Mayonnaise - 100-150g.

First, boil the rice in salted water until cooked, rinse and recline in a colander to drain the water. Then spread on a plate as the first layer. Lubricate rice with mayonnaise.

We will not use culinary rings, we will just carefully place the layers one above the other.

We open canned fish, drain the oil and knead with a fork. Then carefully apply on top of the rice.

We spread finely chopped onions and a part of green on the fish.

Sprinkle them with fish and apply a layer of mayonnaise.

If you do not like the pungency of onions, scald them with boiling water, as was done in the previous recipe.

We rub boiled carrots on a coarse grater and send it on top of the onion. Lubricate the carrots.

We clean boiled eggs from the shell and separate the whites from the yolks. Then rub on a fine grater into different bowls. We combine the protein with a small amount of mayonnaise, mix and evenly apply on the entire surface of the salad, including the sides.

Finely chop the green onion and sprinkle the sides of the lettuce with it, and spread the dill sprigs on top. Sprinkle dill with grated yolks.

We put it in the refrigerator for a couple of hours so that all layers are soaked with juices from each other. Then we serve.

Bon Appetit!

Classic Mimosa salad recipe without potatoes

There is an opinion that the most classic recipe Mimosa is made without potatoes. Well, let's rule it out. And for a better taste, instead of canned fish, let's take the usual red fish.

Ingredients:

• Steak of pink salmon, salmon or salmon - 200g.
• Chicken egg - 6 pcs.
• Hard cheese - 100g.
• Carrot - 1 pc. (boiled)
• Onion - 1/2 pc.
• Dill greens - 1 bunch
• Mayonnaise, salt, black ground pepper- taste

In this recipe, instead of canned fish, we will use red steak fishes. To do this, put the steak on a plate, salt, pepper and grease vegetable oil. Then we poison it in the oven and bake at a temperature of 180 degrees for 20 minutes.

We take out the finished fish from the oven, cool and separate the fillet from the bones. We disassemble the fillet with our hands into small pieces or simply press with a fork.

Boil the eggs in water until cool, about 10 minutes. Then we clean from the shell and separate the proteins from the yolks. We rub everything on a fine grater into different bowls.

We set the culinary ring on the dish and begin to collect the salad. We spread half of the proteins and tamp a little. Salt, pepper to taste and grease with mayonnaise.

We rub the carrots on a medium grater and lay out the next layer on the proteins. Salt to taste, pepper and grease with mayonnaise.

Sprinkle the next layer with finely grated cheese. We level and also grease with mayonnaise.

Put the fish on the cheese. We immediately put finely chopped onion and dill on the fish. Sprinkle with yolks, but leave about 1/3 of the yolks for decoration. Salt, pepper to taste and grease with mayonnaise.

Lay out the rest of the proteins with the last layer. Salt, pepper and grease well with mayonnaise. Smooth well with a spatula until smooth. Now carefully remove the culinary ring.

We decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower. We put it in the refrigerator and let it brew for a couple of hours. Then we serve.

Bon Appetit!

Apple Mimosa Step by Step Recipe

It is difficult to imagine Mimosa salad without onions. Thanks to him, the dish has a slightly bitter and pungent taste. In its own way, it is pleasant, but not everyone likes it. Check out the following recipe where we removed the onion and added an apple instead. Without onions, the salad is tender and surprisingly tasty.

Ingredients:

• Canned fish - 1b.
• Chicken egg - 3 pcs.
• Apple - 1 pc.
• Carrot - 1 pc.
• Hard cheese - 100g.
• Mayonnaise - 100g.
• Lemon juice - from 1/4 lemon
• Dill sprigs - for decoration

First of all, boil the eggs and carrots. Then we clean the eggs, separate the yolks from the proteins and rub them on a fine grater into different bowls.

Open a jar of canned fish, drain the oil and knead the fish with a fork. You can do this both in a bowl and just in a jar. If there are large bones, we remove them.

Cut the apple into quarters, remove the seed box and cut off the peel. Then grate on a coarse grater and sprinkle lemon juice so that the apple does not darken. It is better to take an apple of a sweet and sour variety.

We rub the carrots on a coarse grater, and the cheese on a medium or fine grater.

After preparing all the ingredients, we proceed to assemble the salad. We put the culinary ring on a beautiful plate. Put the canned fish in the first layer. Smooth and grease with mayonnaise.

Lay out the grated squirrels in the second layer, lightly tamp and also lubricate.

The next layer is grated carrots. Lubricate.

Put the grated apples on the carrots and grease again.

The last layer is made from grated cheese. Carefully level the cheese and apply a layer of yolks on top. We lay out dill sprigs on the yolks, symbolizing mimosa flowers.

We put the salad in the refrigerator for several hours so that the layers are evenly soaked. Then we take it out, carefully remove the ring and serve it on the table.

In the refrigerator for infusion, you can clean without a ring. But, imagine a refrigerator before the New Year or another holiday. As a rule, it is filled with products, pots, blanks. And if you remove the salad without a ring, then there is a high probability of inadvertently damaging it, taking out another product.

This recipe must be prepared, it may well be that this is exactly the taste that you were looking for.

Bon Appetit!

How to make mimosa salad without cheese

One has only to replace one ingredient, and you get perfect new taste. In the previous recipe, we replaced the onion with an apple, and in this one we will replace it with pickles. Get another new one and interesting taste the well-known salad.

Ingredients:

• Canned fish - 1b.
• Potatoes - 2 pcs. (boiled)
• Chicken egg - 5 pcs. (boiled)
• Pickled cucumbers - 3 pcs.
• Carrots - 1-2 pcs. (boiled)
• Mayonnaise - 250g.

We set the culinary ring on the dish and proceed to the assembly of the salad. We rub the potatoes on a coarse grater and lay out the first layer. We add a little salt and make a thin mesh of mayonnaise.

Mash canned fish with a fork and spread on potatoes and grease with mayonnaise.

We rub the eggs on a coarse grater, while leaving the yolk of only one egg, it will be needed for decoration. Put the rest on the fish. Smooth and lubricate.

We rub the pickled cucumbers on a coarse grater, drain the released liquid into the sink, and put the cucumbers themselves on top of the eggs. Distribute evenly and grease with mayonnaise.

Lay out the grated carrots with the last layer, which we add a little and also lubricate. Cover the salad with cling film and place in the refrigerator to soak.

Then we take it out of the refrigerator, remove the film and remove the ring.

Mash the remaining yolk with a fork and decorate the salad.

Bon Appetit!

I want to say a little about the correct order of the layers in the salad. You must have noticed that in different recipes The layers are completely random. This is because there is no clearly defined sequence. Even in the technical and technological maps of salad preparation for restaurants and catering establishments, the sequence of layers is very different from each other.

Therefore, I propose not to pay attention to all this order and do as you like best, and as it tastes best to you.

In conclusion, I want to show you one very interesting video mimosa salad recipe I'm sure you'll like it.

That's all for me. Cook with pleasure. Well, I say goodbye to you, until we meet again.

Sincerely, Alexander.

Recall everything: 10 New Year's Soviet dishes

Legendary Soviet appetizers, salads, hot dishes and desserts. These dishes adorned our New Year's table not one decade. Why don't we remember these soulful feasts and prepare unforgettable classics?

Salad appeared in Soviet times. It got its name from the resemblance of grated yolk to mimosa flowers. The composition of the Soviet "Mimosa" included canned fish, boiled eggs, onion, cheese, mayonnaise.

Over time, the salad changed, ingredients were added or replaced. Today, there are many variations of the dish. For example, the Classic Mimosa salad, which uses potatoes and carrots instead of cheese. The option with the addition of boiled rice is also popular. Unusual taste classic salad gives an apple. Recipes are widespread in which canned fish is replaced with crab sticks, salmon or cod liver.

When cooking, it is important to use thick, high-calorie mayonnaise; low-calorie sauces will spoil the true taste of a real salad.

The Mimosa recipe with apples is especially interesting. Thanks to these fruits, the salad that is familiar to everyone acquires a sweet and sour aftertaste. If it is prepared for adults, then it is better to use green apples, if for a children's audience, then red ones. This salad is perfect not only for any holiday, but also for a family dinner.

The process of its preparation is not difficult: it only requires accuracy and patience to lay out each layer evenly. And compliments to the hostess are provided!

MIMOSA SALAD RECIPE WITH APPLES

What do you need:

• 1 can of canned fish (you can use any canned fish in oil: pink salmon, saury, sardines)
• 3 medium sized onions
• 5 eggs
• 5 medium sized potatoes
• 1 apple
• 3-4 medium sized carrots
• greens, salt, mayonnaise - to taste

How to cook Mimosa salad with apples:

Wash potatoes and carrots and boil in their skins and cool to room temperature.

Boil the eggs separately.

Onion cut into small squares.

Peel the cooled vegetables and grate on a coarse grater, separately from each other.

Peel the eggs and separate the yolks from the whites. Grate the whites on a coarse grater, and the yolks on a fine grater.

Put canned food on a plate and mash with a fork.

Peel and grate the apple on a coarse grater.

Now you can start assembling the salad. The ingredients should be laid out in layers. After each layer, you need to apply mayonnaise, the last time - before the yolk. Take a flat plate and spread the grated potatoes over the entire area. The second layer will be canned fish. The third layer is finely chopped onion. The fourth is proteins. The fifth layer is carrots. And finally, an apple. Salad is sprinkled with yolk on top. You can decorate with greenery. If you put the finished salad in the refrigerator for a couple of hours, it will become juicier and more tender.

By the way, Mimosa salad can also be made into a portioned dish. To do this, it must be laid out on small flat plates according to the number of guests.

Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives brought the recipe into modern life. The name of the salad was due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only to the festive, but also to the everyday table. In terms of demand and universal love, mimosa can compete with the famous Olivier. Consider the most delicious recipes in order.

Mimosa salad: cooking rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dishes (in some recipes it may be absent). At the same time, the base does not need to be rammed, try to maintain a porous and airy texture. Lubricate the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First, remove all the bones, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.

Layer 3 Now it's time to lay out the onions. Chop it into rings or half rings, soak in table 6% vinegar for 5-7 minutes. Such a move will help eliminate bitterness. Wring out, place on top of canned fish and grease with fat mayonnaise.

Layer 4- you need to lay out boiled potatoes again, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

Layer 7- on the final stage grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Lay on top of the total mass and decorate the sides.

Mimosa traditional recipe

• butter (solid, frozen) - 90 gr.
• onion - 110 gr.
• high-fat mayonnaise (from 65%) - 185 ml.
• egg - 5 pcs.
• potatoes - 3 tubers
• canned saury, salmon or tuna - 1 pack
• hard cheese (for example, "Dutch") - 160 gr.
• dill - 30 gr.

1. Boil chicken eggs, then cool each of them, peel. Separate the yolks from the whites, grate the latter. Break the yolks into crumbs with a fork.
2. Remove the shell from the onion, cut into half rings. Now soak in acetic solution or dip in boiling water to remove the bitterness.
3. Wash the green dill, leave a few branches for decoration, chop the rest. Grate the hard cheese using the fine section tool.
4. Uncork the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
5. Start sorting lettuce. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
6. Now season the composition with chopped onions, again pour the sauce. Make a potato layer by seasoning it with mayonnaise. Now place the grated squirrels and chopped greens.
7. Next, you need to divide the entire volume of the yolks into 2 parts, one of which is mixed with cheese. Pour this mixture over the egg whites. Pour with mayonnaise, place the grated butter.
8. Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with dill or parsley sprigs. Place in refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

• fish-based canned food (any) - 280-300 gr.
• cheese hard grade(better "Cheddar") - 120 gr.
• greenfinch (any) - in fact
• potatoes - 3 pcs.
• turnip onion - 3 pcs.
• mayonnaise sauce from 67% fat - 210 gr.
• processed cheese (frozen) - 100 gr.

1. First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform, grate the vegetable on a medium-grained grater.
2. Remove the husk from the onion, cut it into half rings. Mix hot water with salt, dip the onion into this solution. Insist for a quarter of an hour so that all the bitterness is gone. Then press.
3. Open the can, drain the oil, if any, or juice. Remove the bones from the fish so that they do not interrupt the taste. ready meal. Mash the pulp with a fork.
4. Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
5. Now make a fish row, then an onion row. Season again with mayonnaise. On the way, a layer of grated potatoes, similarly filled with sauce.
6. The final stage has come. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle some chopped dill on top. Leave in the cold for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• onion - 60 gr.
• carrots - 120 gr.
• fatty mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• table vinegar - 10 ml.
• beet sugar - 20 gr.

1. Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the skin from the vegetables, cool, then grate on a medium-grained grater.
2. Now boil the eggs, let them cool down. Onions get rid of the husks, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
4. Separate the squirrels from the yolks, grate the latter or chop finely. Put the saury on top. Brush again with sauce. Now the turn of the grated carrots has come, it is laid out on the eggs.
5. After re-dressing the salad with mayonnaise, put the onion squeezed out of the water, grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve on top.

• boiled chicken egg - 4-5 pcs.
• canned liver (preferably cod) - 1 pack
• red onion (large) - 50 gr.
• fresh greenfinch - in fact
• boiled potatoes - 3 tubers
• fatty mayonnaise sauce - 145 ml.
• hard cheese - 110 gr.

1. First you need to remove the husk from the red onion, then cut the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
2. Open a jar of cod liver, drain off excess liquid. Transfer contents to a separate bowl and mash with a fork. Prepare a few bowls for other ingredients.
3. Grate the boiled egg whites in one bowl, place the yolks mashed with a fork in the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
4. Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
5. Now choose a salad bowl of the right size, start creating the dish. Put the potatoes on the bottom, filled with mayonnaise. Then place grated cheese, liver. Cover lightly with sauce again.
6. Send the chopped proteins to the dish. Lightly grease with mayonnaise. Decorate the finished salad with crushed yolks and put in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

• apples (sweet and sour variety) - 50-60 gr.
• pink salmon (hot smoked) - 330 gr.
• egg - 6 pcs.
• potato tuber - 2 pcs.
• white onion - 60 gr.
• mayonnaise - 250 gr.

1. Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
2. Now boil the eggs. After cooling, separate the yolk from the protein. Grate or chop the last one. Mash the yolks in a convenient way.
3. Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt, soak the onion in this solution for a quarter of an hour.
4. Process the smoked pink salmon. From it you need to select the bones, and disassemble the pulp with fibers or grate. Proceed to the formation of layers of lettuce.
5. Take a clear glass container. Place ½ of the grated potato on the bottom, season with mayonnaise. Then lay out ½ of the entire volume of pink salmon and chopped onion. Top with sauce again.
6. Place a portion of the grated egg white and the rest of the potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
7. Lubricate the entire salad with mayonnaise sauce, then lay out the rest of the proteins and chopped yolks. Send the mimosa to the refrigerator for half an hour to an hour, serve after cooling.

Mimosa in lavash

• cheese "Gouda" or "Russian" - 180 gr.
• canned sardine or saury - 300 gr.
• egg - 3 pcs.
• sour cream with a fat content of 25% - 125 gr.
• Armenian lavash - 3 pcs.
• dill - 25-30 gr.
• green onion - 30 gr.
• mayonnaise with a fat content of 30-50% - 140 ml.

1. First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil chicken eggs, let them cool and grate.
2. Rinse the green onion, chop. Chop the dill in the same way. Now spread the pita bread on the table, grease with the prepared sauce.
3. Combine chopped eggs with two types of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour out the liquid from the canned food, remove the bones from the fish. Chop the pulp with a fork.
4. Now place the sardine or saury on the second pita bread smeared with sauce. Put this pita bread on the first one, spread the third one on top. Put the sauce on the bread base, put the grated cheese. Now start rolling.
5. Turn the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
6. Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife, serve, decorating with sprigs of greens.

• cheese "Gouda" or "Peshekhonsky" - 160 gr.
• fresh egg - 5 pcs.
• steamed rice - 180-200 gr.
• freshly ground black pepper - 3 pinches
• mayonnaise 67% fat - 180 gr.
• canned salmon - 1 can
• butter - 90 gr.
• salt - to taste
• white or red onion - 90 gr.

1. Put the butter in the freezer ahead of time to harden it. Hard boil an egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
2. Boil the steamed rice according to package instructions. Drain in a colander to dry, leave for 10 minutes. After this time, add to the side dish 20 gr. grated butter and 20 gr. mayonnaise sauce.
3. Add salt and ground pepper, mix the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then grate on a grater with large holes.
4. Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Start laying the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the whole volume of rice, then cheese.
5. The listed components are poured over with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onions. Brush the salad again with dressing.
6. Now divide the available number of yolks into 2 parts. Put the first one on top of the mayonnaise layer. Cover with passed through a grater butter. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - optional
• onion - 1 pc.
• carrots - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil potato tubers, let them cool. Peel the tubers from the uniform, grate on a coarse grater. Boil the carrots, after cooling, cool it, chop with a grater.
2. Separate boiled eggs into yolks and whites. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
3. Uncork a can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
4. First put the salmon on the bottom, then the pink salmon and onion rings. Spread the ingredients with mayonnaise, then crumble the potatoes and salt.
5. Season the salad again with mayonnaise, add carrots and sauce. Crumble the squirrels with herbs inside, cover with mayonnaise. Top the salad with egg yolks and cheese (optional).

fish salad on classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

Do you want to cook the most delicious Mimosa salad for your family and get a thousand thanks in your address? Then by all means you should purchase all the products for our delicious salad. Moreover, there is a reason: spring is on the street, the sun is shining, and the name of the spring salad is “Mimosa”. He really does look like appearance on a delicate spring flower - mimosa: and just as delicate in taste. And yet, I will tell you one secret: we will prepare a salad according to a new recipe, with fish and cheese. Of course, there are many variants of this salad, but as for me, this one is the most delicious. Salad "Mimosa" will certainly please you personally and your family. After all, the most important thing for a woman is her family. Well, if you serve this salad to guests for festive table, do not hesitate: you will tell the recipe to everyone who tastes it. Shall we go to the kitchen?

Ingredients:

• 1 can of canned sardines in oil
• 200 grams of hard cheese;
• 2 pieces of carrots;
• 3-4 pieces of potatoes;
• 1 onion;
• 4 chicken eggs;
• mayonnaise.

The most delicious Mimosa salad. Step by step recipe

1. Mash canned fish with a fork. Remove all bones and existing fins. Do not drain the oil from it: then the salad will turn out juicy. If someone likes the salad drier, the oil can be drained.
2. Advice. For the Mimosa salad, be sure to buy a can of sardines in oil. With the addition of oil, canned food is also suitable, but unlike the first, they will be much drier. And one more thing: be sure to pay attention to the city in which canned food was made. The plant must be located on the territory near the sea. Then you will know with confidence that the fish was canned fresh, not frozen.
3. So: the first layer of salad is fish.
4. Boil the potatoes for our delicious canned salad in advance. It is best to do this in uniform: then it will not be watery. cold potatoes peel and grate on a coarse grater.
5. And be sure to salt the potatoes during cooking: it will be tastier and will not boil during heat treatment.
6. Cover the first fish layer with potatoes. Spread mayonnaise generously on top of the salad.
7. Onion cut into thin strips. Put on mayonnaise. For those who do not really like spicy onions with bitterness, I just recommend pouring boiling water over it. It will take you a little time, and the taste of the onion will not be so bitter.
8. Grate the carrots on a coarse grater, after boiling it for salad. You can cook it with potatoes, or separately. When it's ready, fill it up cold water and let cool. Grated carrots are evenly distributed over the surface of the onion. Top with mayonnaise, not forgetting to coat the sides of the salad.
9. Cheese is our fifth layer in the salad. It, like other vegetables, will be grated on a coarse grater. Top with mayonnaise. We coat them on all sides so that the Mimosa is juicy and tasty.
10. Boil the eggs, be sure to fill them with cold water so that you can easily separate them from the shell. Cleaned, cut in half and separated the whites from the yolks. The squirrels were immediately grated. And remember that we rub all the products for this salad exclusively on a coarse grater.
11. One little advice: for Mimosa salad, it is best to use homemade eggs - they have a very beautiful bright yellow yolk.
12. Our salad is ready, it remains only to sprinkle it with crumbled or finely grated yolk on top.
13. It is advisable to let the salad soak for several hours: then it will become even tastier. To do this, just put it in the refrigerator.

Such a salad recipe with cheese and canned food should definitely be in your piggy bank: simple and tasty, it looks very nice on the table - besides, it is easy to prepare. And the ingredients included in its composition are so satisfying that a salad can replace a full dinner. The team of the site "I love to cook" wishes you a bon appetit!

In the Soviet years, store shelves did not indulge citizens with pickles and delicacies, so salads for the holidays were prepared from universal products that were always in the refrigerator. The kings of the table were Olivier, Herring under a fur coat and Mimosa.

The latter was named for its resemblance to the silver acacia, which blooms in early spring and is a symbol of the international day of all women. Fans continue to cook it today, improving the salad and bringing something of their own to it.

The composition of the salad

The basis of the dish is canned fish - saury, tuna, pink salmon, salmon or cod. The presence of eggs is mandatory, and the proteins are separated from the yolks and used separately: the first as one of the layers, and the second for decoration.

Onions are used, but now it can be replaced with red sweet, blue and shallots.

Possible additions in the form:

• and hard cheese;
• potatoes and carrots;
• red carrots and croutons;
• rice and hard cheese;
• butter and processed cheese;
• juicy apples and hard cheese;
• potatoes, carrots and hard cheese.

Classic Mimosa

The traditional recipe for the famous Mimosa salad is prepared from simple and affordable products. It turns out hearty and tasty.

What you need:

• canned fish;
• carrot;
• onions or juicy green onions;
• eggs;
• mayonnaise;
• greenery.

Recipe:

1. Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with salt, you can sea.
2. Boil 4 eggs and separate the protein from the yolks. Chop everything.
3. Wash and chop onion bunch. If it is onion, then it can be finely chopped and marinated in lemon juice for 10-20 minutes.
4. 70-100 gr. grind hard cheese on the smallest grater.
5. Do the same with peeled potatoes and carrots.
6. Take the fish out of the jar and run it over with a fork. You can pour in for juiciness a little oil remaining there.
7. We spread the layers: at the bottom of the salad bowl - potatoes, followed by onions, carrots and fish, you can smear a little with mayonnaise, and then lay out the proteins and cheese. Again a layer of mayonnaise and repeat the sequence of layers. It can be anyone - as you like and you can grease with mayonnaise as much as you like.
8. Decorate the salad with chopped yolks, and sprinkle chopped greens around the edges.

Mimosa with pink salmon

The dish can include any canned fish, including pink salmon, although it is better to take smoked red fish and cook an unusual and tasty dish.

What you need:

• smoked pink salmon;
• potato;
• carrot;
• eggs;
• onion;

1. 200 gr. chop the fish fillet.
2. Boil 4 medium potatoes and 2 medium carrots and grate.
3. 150 gr. grate hard cheese on a medium grater.
4. Boil 2-3 eggs, isolate the yolks from the proteins and grind them separately.
5. 100 gr. peel and chop the onion.
6. Lay out the layers in any order, smearing each layer with mayonnaise.
7. Decorate with egg yolks and serve.

What you need:

• canned fish, for example, sprats in oil;
• eggs;
• mayonnaise;
• fresh greens.

Cooking:

1. Boil 4 eggs, separate the protein from the yolks and chop finely.
2. Boil 100 gr. cereals. To make the rice soft, tender and crumbly, it is recommended to soak it for several hours and rinse so that the water becomes clear.
3. Peel and chop the middle head of onion.
4. Open a jar of sprats, take out the fish and mash with a fork.
5. Any cheese, for example, Russian, grate.
6. Arrange the salad ingredients in layers on a serving platter. It is preferable to use the sequence: fish, onion, protein, mayonnaise, cheese, rice. The latter can be soaked in oil left over from sprats. Repeat the layers and decorate the dish with chopped yolks.

Mimosa with cheese

With the appearance on store shelves different products, including those that are mined in the seas, there are more recipes for Mimosa with cheese. Traditional canned fish began to be replaced by crab sticks. lovers low-calorie meals appreciated the experiment and began to adhere to the new recipe.

What you need:

• crab sticks;
• eggs;
• butter;
• green onions;
• Apple;
• mayonnaise.

Cooking:

1. Boil 5 eggs, separate the whites from the yolks. And those, and others grind.
2. Remove the sticks from the shell and shape them into small cubes.
3. 200 gr. processed cheese grind on a fine grater and do the same with 70 gr. butter.
4. Wash and chop a bunch of green onions.
5. Peel the apple and grate on a coarse grater.
6. Put the ingredients in the dish in layers: crab sticks, onion, mayonnaise layer, butter, cheese, proteins, apple and mayonnaise layer again. Repeat the procedure again and decorate the dish with yolks and chopped herbs.

"Mimosa" with boiled salmon

This recipe will appeal to those who prefer fresh fish. You can add boiled salmon or pink salmon. Fresh fish makes the salad a real delicacy.

100 gr. hard cheese;

a bunch of green onions;

mayonnaise.

Cooking:

1. Boil the eggs, cool them. Separate the proteins from the yolks, grate on a fine grater.
2. Place the squirrels in a container prepared for salad - this will be the first layer. Lubricate it with mayonnaise.
3. Boil the salmon, disassemble into small pieces, salt a little and sprinkle with lemon juice. Lay the fish in a dense layer on the proteins.
4. Boil carrots, finely grate. Lay on salmon, grease with mayonnaise.
5. chop finely green onion, lay on the carrot.
6. Lay grated cheese in the next layer, grease it with mayonnaise.
7. Sprinkle grated yolks on top of the salad.
8. Leave for a couple of hours in the refrigerator to soak.