Home Kashi Salad of canned mimosa saury. Mimosa salad with canned saury. Products are laid out in layers on a salad bowl

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Salad of canned mimosa saury. Mimosa salad with canned saury. Products are laid out in layers on a salad bowl

It would seem to please the family with new and unusual dishes very difficult, but salads are The best way surprise everyone with original and unusual recipe. Even the most beloved salad can sound new if you add an unusual ingredient to it or change the dressing. We invite you to cook Mimosa salad with saury. The recipe for a classic dish is known to everyone, but its variations are not for everyone. Among original recipes you are sure to find an option to your liking.

Easy to prepare and loved by many, the salad will take its rightful place on the festive table. You can put it on a large dish or in portioned bowls.

Cooking time: 40 minutes
Servings: 4

Ingredients:

saury in own juice/in oil (400-500 g);
potatoes (large, 4 pcs.);
carrots (3-4 pieces);
chicken egg (4-5 pcs.);
onion (1 pc.);
mayonnaise (200 g);

Cooking:

Wash potatoes and boil in salted water until tender (about 20-30 minutes after boiling). Cool down. For taste and aroma, one onion can be added to the potatoes during cooking.
Boil the carrots until tender (15-20 minutes after boiling) and cool.
Boil the eggs hard boiled (put in cold water and cook for 8-10 minutes after boiling), cool in cold water. When cooking, you can add a pinch of salt or soda - so the eggs will be easier to peel.
Peel the cooled potatoes and rub on a coarse grater.
We clean the eggs from the shell, separate the whites from the yolks and rub them separately on a fine grater.
Open a jar of canned fish, drain the liquid. Remove the bones and skins, knead the fillet with a fork.
My dill, remove excess moisture with a towel and divide into small branches.
We spread the salad in layers in portioned bowls / glasses or on a wide flat dish. The first layer is potatoes. Season with salt and pepper, grease with mayonnaise.
The second is canned fish. Sprinkle with onion and cover with mayonnaise.
The third layer is carrots. We make a grid of mayonnaise.
The fourth is proteins. Lubricate with mayonnaise and salt to taste.
The fifth layer is the yolks. Decorate the salad with dill sprigs.
Refrigerate the salad for at least 1 hour before serving.

We invite you to watch the video recipe of the dish:

A salad of saury, crab sticks, cheese and red caviar will undoubtedly decorate the festive table.

Cooking time: 35 minutes
Servings: 8

Ingredients:

chilled crab sticks (400 g);
boiled long-grain rice (300 g);
hard cheese (250 g);
boiled chicken egg (4-5 pcs.);
boiled carrots (3-4 pieces);
Bulgarian sweet pepper (2-3 pieces);
green onion (1 bunch);
caviar red / black (for decoration, 100 g);
dill / parsley / other fresh herbs (for decoration, 1 bunch);
mayonnaise (300 g / to taste);
salt, ground black pepper (to taste).

Cooking:

We clean the carrots and rub on a coarse grater.
We clean the eggs from the shell, separate the yolks from the proteins and rub them separately on a fine grater.
We rub the cheese on a coarse grater.
Crab sticks cut into cubes. Cut one stick into slices (as in the photo) and leave to decorate the dish.
Open the jar of saury and drain the oil/juice. We remove the bones and skin, knead the fillet with a fork.
Wash the onion, remove excess moisture with a napkin and chop finely.
Wash dill, pat dry with paper towels and cut into small pieces.
Open a jar of red caviar.
Lay the lettuce in layers in a deep bowl. The first layer is Fig. Salt and pepper to taste, grease with mayonnaise.
The second is saury. Sprinkle with onion and cover with mayonnaise.
The third is carrots. We make a mayonnaise net.
Fourth - bell pepper.
The fifth layer is corn. Lubricate with mayonnaise.
Sixth - crab sticks. Salt and pepper to taste, cover with mayonnaise.
The seventh layer is proteins. Season to taste and make a mayonnaise mesh.
Eighth - cheese. Lubricate with mayonnaise.
The ninth layer is the yolks. We decorate the finished dish with crab sticks, red caviar and dill sprigs (an example of decoration can be seen in the photo for the recipe).
Before serving, put the salad in the refrigerator for 1.5 hours.

We invite you to watch the video recipe of the dish (the ingredients and the cooking process are slightly different from the proposed option):

Salad of saury, squid and cabbage is literally created for the festive table. An interesting presentation gives the dish a zest.

Cooking time: 25 minutes
Servings: 6-7

Ingredients:

saury in oil / in its own juice (400-500 g);
boiled squid, fillet (500 g);
white cabbage / Beijing (1 head);
processed cheese (300 g);
hard cheese (150-200 g);
boiled chicken egg (6-7 pcs.);
onion (2-3 pieces);
watercress / other (for decoration, 20 g);
mayonnaise / Greek yogurt (200 g / to taste);
salt, ground black pepper (to taste).

How to cook squid:
Wash and clean squid carcasses. In the meantime, put a pot of water on the fire, add salt, black and allspice peas, bay leaf. We put the prepared carcasses in boiling water and remove the power of the burner (the water should boil, but not boil too much). Boil the squid for about 1 minute. As soon as the carcasses turn white, they can be removed.

Cooking:

Wash the cabbage, remove excess moisture with a towel and finely chop.
We clean the eggs from the shell. If desired, cut one egg in half and leave to decorate the dish (see photo). Separate the rest of the eggs into whites and yolks, rub on a fine grater separately.
Peel the onion, wash and cut into small cubes.
Solid and processed cheese We rub on a medium grater into separate containers.
Cut the squid fillet into small pieces.
Open the jar of canned fish and drain the excess liquid. Remove the bones and skins, chop the fillet with a fork.
Wash the watercress, pat dry with a towel and divide into sprigs.
Lay the lettuce in layers on a flat dish. For convenience, we use a culinary ring. The first layer is cabbage. Season with salt and pepper, cover with mayonnaise.
The second is saury. Sprinkle with onions.
The third is proteins. Salt to taste and grease with mayonnaise.
The fourth layer is melted cheese. Cover with mayonnaise.
Fifth - squid fillet. Season to taste and cover with mayonnaise.
The sixth layer is yolks and grated hard cheese. Decorate the salad with egg halves and watercress. Lubricate the sides of the salad with mayonnaise.
It is recommended to chill the dish before serving.

The dish is ready, you can serve it to the table!

Healthy, very tasty and low-calorie saury salad with fresh vegetables. interesting recipe for lovers of original dishes.

Cooking time: 15 minutes
Servings: 4-5

Ingredients:

saury in its own juice (400-500 g);
lettuce / iceberg / romaine lettuce (200 g);
tomato (3 pcs.);
Bulgarian pepper (2 pcs.);
avocado (2 pcs.);
onion (1-2 pcs.);
lemon (0.5 pcs.);
black sesame (30 g);
olive oil (for dressing, to taste);
salt, ground black pepper (to taste).

Cooking:

My tomatoes, remove the core. Cut the pulp into small pieces.
Wash bell pepper, remove core and seeds. Cut into small cubes.
Wash the avocado, cut off the skin and remove the pit. Cut the pulp into small cubes.
Peel the onion, wash and cut into small cubes.
Wash lettuce leaves, pat dry with paper towels and tear into small pieces.
Open the jar of canned fish and drain the marinade. We remove the bones and skin, knead the fillet with a fork.
Squeeze juice from half a lemon.
In a deep container, combine tomatoes, bell peppers, avocados, onions, lettuce and saury. add sesame, olive oil, lemon juice, salt and pepper to taste. Mix carefully.

We invite you to watch the video recipe of the dish (the set of ingredients differs slightly from the option proposed above):

The original salad of saury, corn and cucumbers is perfect for both a festive feast and an everyday lunch.

Cooking time: 20 minutes
Servings: 6

Ingredients:

saury in oil / in its own juice (400-500 g);
hard cheese (300 g);
canned corn (200-300 g);
fresh / pickled cucumber (3-4 pcs.);
boiled chicken egg (4 pcs.);
green onion (1 bunch);
pitted olives (100-200 g);
olive oil / mayonnaise (for dressing, to taste);
salt, ground black pepper (to taste).

Cooking:

My cucumbers, cut off the tails and cut into small cubes (if you use pickled cucumbers, be sure to squeeze them from excess liquid after cutting so that the salad does not turn out to be liquid and sour).
Eggs are peeled and cut into small cubes.
Cheese cut into small cubes.
Wash the onion, remove excess moisture with a towel and finely chop.
Open the jar of olives and drain the liquid. Slice the olives.
Open the jar of canned fish and drain the oil/juice. Remove the bones and skins, chop the fillet with a fork.
Open the can of corn and drain the liquid.
In a deep container we combine cucumbers, eggs, cheese, onions, olives, saury and corn. Add salt and pepper to taste, dress the salad with olive oil / mayonnaise and mix thoroughly.

We offer you to view the video recipe of the dish (the list of ingredients and the cooking process are slightly different from the above proposed recipe):

An unusual serving of your favorite salad will diversify and decorate the festive table.

Cooking time: 20 minutes
Servings: 4-5

Ingredients:

saury in its own juice (300-400 g);
chilled crab sticks (200 g);
cucumber (2-3 pieces);
boiled chicken egg (4 pcs.);
processed cheese (200 g);
iceberg lettuce / lettuce / other (100 g);
thin pita bread (300 g);
dill / parsley / other fresh herbs (1 bunch);
mayonnaise (to taste);
salt, ground black pepper (to taste).

Cooking:

My cucumbers, cut off the tails and cut into short strips.
Eggs are peeled and rubbed on a fine grater (can be cut into small cubes).
We rub the melted cheese on a fine grater (pre-cool it in the freezer for about 10-15 minutes).
Wash lettuce leaves, pat dry with paper towels and chop finely.
My dill, remove excess moisture with a towel and chop coarsely.
Finely chop the crab sticks.
Open a jar of saury, drain the liquid, remove the bones and skin, chop the fillet with a fork.
In a deep bowl, mix cucumbers, eggs, cheese, lettuce, dill, crab sticks and saury. Add salt, pepper and mayonnaise to taste. Mix gently so that the salad does not turn into porridge.
We unfold the sheet of pita bread and fill it with salad. Roll up and cut into small pieces.

Step-by-step recipes for making Mimosa salad from saury with potatoes, rice, cheese, apples: new options for serving and decorating a traditional dish

2018-01-04 Marina Danko

Grade
prescription

3706

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

17 gr.

carbohydrates

6 gr.

209 kcal.

Option 1: Classic Mimosa salad recipe with blanched saury in oil

Despite the diversity canned fish, the usual saury is one of the most delicious. Canned fish in oil, as well as a product with the addition of oil, are good in their own way, but blanched fish is the most fragrant and tender.

Ingredients:

medium-sized potatoes - three tubers;
a bunch of onion feathers;
a jar of canned saury blanched in oil;
mayonnaise;
three large eggs;
one carrot;
two sprigs of dill;

Step-by-step recipe for Mimosa salad with saury

After peeling potatoes, rinse with water. We also wash the carrots, but do not remove the peel from it. Laying in separate pans, fill with water and set to boil. Once ready, drain and let cool to room temperature.

In parallel with vegetables, boil hard-boiled eggs. For a salad, you need a well-cooked, non-liquid yolk, so after boiling, cook for at least 12 minutes. Do not try to play it safe by boiling for a longer time, the yolk will change color. We cool the eggs in water, clean the shell, and then rinse it additionally to wash off its fragments.

Right in the jar, we break the pieces of fish along the ridge. After separating the vertebral bone, put it on a plate and lightly knead with a fork. Do not try to turn the fish into porridge, the salad will come out much tastier if the fish is in small slices.

We spread the saury on the bottom of the salad bowl in the first, uniform layer. Sprinkle with finely chopped onion and thinly cover with mayonnaise.

On the onion layer through the large cells of the grater we rub the potatoes. Slightly salted, spread coarsely grated carrots.

We form the last layer - three large squirrels over the carrots and generously coat the top of the salad with mayonnaise impregnation.

Grind the yolks on a fine grater and spread them with a border around the entire circumference of the salad. In the center we lay sprigs of dill, from the remaining yolks we imitate mimosa flowers, laying them in small circles.

Option 2: A quick recipe for Mimosa salad with saury

Classic "Mimosa" belongs to the category quick salads. To reduce time, you can only boil the main components in advance or use them for their preparation microwave oven. Eggs are boiled only on the stove. If you decide to prepare them in the evening, do not put them in the refrigerator, the color of the yolks will change unpleasantly. Diversify classic salad, supplementing it with a layer of cheese.

Ingredients:

hard cheese - 70 gr.;
a jar of canned fish;
80 grams of fat homemade mayonnaise;
three boiled eggs;
a bunch of onion feathers;
two large boiled potatoes.

To quickly form a salad, a special ring or a side from a detachable baking dish is useful.

How to quickly cook Mimosa salad from saury with cheese

After washing the green onion feathers, dry them well with a towel. If moisture remains, the salad will quickly “float”. Cut the onion into thin rings.

For convenience, we immediately finely rub and arrange cheese, potatoes, carrots, and proteins on different plates.

Putting the fish from the jar on a plate, remove the bones. Break the meat into small pieces with a fork.

We place a board from the mold or a ring on the dish and lay out the potatoes in an even first layer, add salt. Trying not to tamp, apply mayonnaise. Next, we form the entire salad, laying out in the following order: onions, fish, cheese, carrots, protein. Each next product covered with mayonnaise.

Sprinkle the surface of Mimosa abundantly with yolks, or we decorate the salad like a classic recipe, in the form of a flower.

Option 3: Spicy Mimosa salad with smoked saury and pickled cucumber

Choose the largest fish, and it is better if with a margin. When disassembling the fish on the fillet, do this: cut off the tail and head, cut the abdomen with a narrow knife, remove the insides and blot with a napkin. Pressing with your index finger from the side of the back, and with your thumb from the inside of the abdomen, divide into two fillets, remove the backbone. If the flesh is very juicy, meat from the abdomen is unlikely to fit, so it's worth taking an extra fish. With the tip of a knife, separate the back and “peel” it off the skin, then proceed according to the recipe.

Ingredients:

two large cold-smoked saury;
quail eggs - 10 pieces;
head of sweet onion;
boiled carrots;
three potatoes boiled in uniforms;
small pickled cucumber;
six tablespoons of 20% sour cream and one mustard;
dill - three branches.

How to cook

Boil carrots and potatoes in their skins. Cool, peel and cut into small cubes.

Pour freshly boiled eggs under running water. This way they clean better and cool faster.

We cut the pickled cucumber into cubes, chop the onion into medium-sized slices. If you took not sweet, but ordinary onions, be sure to pour boiling water over the slices - the bitterness will go away.

Gutted saury, carefully choosing all the bones, remove the fillet from the skin. We cut the fish into small cubes.

Mix sour cream with mustard. We cut the dill finely and carefully, trying not to press down, mix it into the resulting sauce. We place the salad dressing in the refrigerator for half an hour.

Lay the potatoes in the bottom layer of the salad bowl. Smeared with sour cream mustard dressing, spread the onion on top. Next, evenly distribute the pieces of smoked saury, and on it - cubes pickled cucumber. Having smeared with impregnation, spread the carrots, then grated large yolks. Lubricate the top of the salad with the remaining dressing and sprinkle with grated yolk.

Option 4: Mimosa salad roll with saury with mayonnaise-gelatin impregnation

The original serving of a traditional salad in the form of a roll. “Mimosa” is formed in layers, but mayonnaise mixed with gelatin is used for impregnation, thanks to which the salad keeps its shape well and does not flow.

Ingredients:

four hundred grams of potatoes;
five eggs;
three small carrots;
two, a little sour apple and one white onion;
table vinegar;
250 gr. canned food "Saira";
150 grams of thick mayonnaise and the same amount of cheese;
15 gr. gelatin;
half a glass of drinking water.

Step by step recipe

It is advisable to boil carrots, eggs and potatoes in advance. Products need to cool well.

Chop the peeled onion into small pieces. Pour into a bowl, scald with boiling water. After drying well, pour the onion with vinegar, add a pinch of sugar and mix thoroughly, leave for half an hour.

Pour gelatin into a small bowl, fill with cool water, stand for 30 minutes.

Cut the peeled eggs in half and separate the yolks into a dry bowl. Cover with a lid and set aside temporarily.

Squirrels, carrots, cheese and potatoes are rubbed separately through a large grater. Pour each crushed component into a separate bowl.

Putting the pieces of fish on a plate, remove all the bones. Without kneading, break the fish into small pieces.

We throw the marinated onion on a sieve and let it stand for a while to dry.

Place a bowl of swollen gelatin on water bath. Slowly but continuously stirring, heat until the swollen granules are completely dissolved. Lightly chill.

We combine mayonnaise with cooled gelatin. Slightly salted, mix thoroughly and immediately proceed to the formation of the salad. The mayonnaise mixture should not be left for a long time, it thickens quickly.

Having spread the foil on the table, lay the prepared products on it in layers. Please note that each new layer should be narrower and shorter than the previous one. Put the potatoes on the foil first and carefully flatten with a fork into a rectangular layer. Lubricate the potato layer with mayonnaise mixture, evenly distribute the onion over it.

On top of the onion we rub, with larger cells, apples and, like on potatoes, apply a thin layer of mayonnaise spread.

We close the apple layer with cheese, put the proteins on it and coat the protein layer well. Arrange fish pieces on top.

Raising the two wide edges of the foil, we bring the laid out layers of lettuce over the fish, and, slightly squeezing from all sides, we form a roll. Without removing the foil, place in the refrigerator for two hours.

Carefully place the chilled lettuce on a serving platter. Lightly smearing its surface with mayonnaise, evenly sprinkle with grated yolks.

Option 5: Delicious Mimosa salad with Korean saury and carrots

Unusual taste of salad with Korean carrot. The usual virtues of "Mimosa" are not lost, because the marinade and spices with vegetable snack wash off. Carrots give the salad an unexpected, “crunchy” note.

Ingredients:

four boiled eggs;
70 grams of cheese;
a spoonful of finely chopped parsley;
350 gr. canned saury (one and a half jars);
Korean carrot - 110 gr.;
two large boiled potatoes;
a glass of mayonnaise;
large bulb.

How to cook

We rub well-cooled carrots with egg whites with large chips.

We chop the onion into thin half rings. After standing in boiling water for two minutes, we decant all the liquid, cool with cold water and dry well, putting it in a colander.

Remove fish from marinade. Breaking into small pieces, remove all the bones from the saury.

We spread the Korean carrot in a colander, wash off the marinade with cool water. After drying, we shorten the straws, cutting with a knife.

Grind the cheese on a large grater. Mix mayonnaise with parsley, adding a little salt and pepper mixture.

We will lay out the products in a salad bowl in layers: grated potatoes, onions, fish, carrots, protein, cheese. We cover all layers with a thin layer of mayonnaise impregnation.

We decorate Mimosa by rubbing the yolk on the surface of the salad through a sieve, and place it in the refrigerator for two hours to soak.

Option 6: Mimosa salad with saury, rice and butter

The recipe is practically no different from the classic. The only difference is that boiled rice is used instead of potatoes, and green onions are replaced with onions. Additional layers of cheese and butter will give the salad more tenderness. To get rid of the bitterness characteristic of onions, scald them with boiling water after slicing.

Ingredients:

half a glass of round-grain rice (groats);
five boiled eggs;
100 grams of light mayonnaise;
"Dutch" cheese - 200 grams;
butter- half a pack;
a jar of canned saury in oil;
large bulb.

Step by step recipe

Cook the rice in lightly salted water until tender. After rinsing, leave in a colander so that all the water has come down. It is important not to digest the cereal, the shell of the grains must maintain integrity.

We clean the eggs, carefully separate the proteins from the yolks.

On the bottom of a flat dish, in an even layer in the form of an oval, lay out the rice. Lightly salt it, and just as modestly sprinkle with pepper, coat with maonnaise.

Grate the egg whites on top of the rice, leaving them dry.

After taking out the pieces of fish from the jar and selecting the bones from them, knead with a fork and spread on the protein layer. We coat the saury with mayonnaise and lay finely chopped onion on top.

From above, on a coarse grater, we rub slightly frozen butter. Grind the cheese on it in the same way and thoroughly grease the salad for the last time.

Sprinkle the salad with yolks, rubbing them on the surface with small cells of the grater.

Option 7: Festive Mimosa salad with saury and sour cream (jelly)

In fact, Mimosa salad is very versatile. Each chef decorates and serves it in his own way. We offer an original recipe for Mimosa salad made from smoked saury with gelatin. To form a salad, you need a high Silicone molds with a hole in the center.

Ingredients:

smoked saury - 450 gr.;
four potatoes boiled in their uniforms;
carrots - two boiled root crops and two large onions;
a glass of thick, preferably homemade, sour cream;
200 milliliters of water;
25 gr. granulated gelatin;
a spoonful of sugar;
9% vinegar - 1 tbsp. l.;
two sprigs of fresh dill greens.

How to cook

It is desirable to use lightly salted fish, with dense meat. If saury is too salty, soak it for some time in water. To restore the density, strong brewing of tea will help - lower the fish into it for an hour.

Pour gelatin with boiled, cool water and leave it for half an hour. During this time, the granules will swell well and the gelatin will dissolve faster.

After gutting the fish, cut the carcass into fillets. Carefully selecting small abdominal bones with tweezers, cut the fillet into small cubes in a bowl.

We clean the boiled carrots and potatoes, cut them into cubes, in proportion to the fish slices. We also chop the proteins. We spread everything on deep plates.

Pour finely chopped onions into a separate bowl. Sprinkle with sugar, sprinkle with vinegar. After mixing, temporarily set aside. Onions should lie down for up to half an hour.

We place a bowl of gelatin on a pan of boiling water, stirring, warm until the granules are completely dissolved. It is important not to let it boil, otherwise it will lose the properties we need. Cool the gelatin mass to room temperature.

Given the salinity of the fish, add salt to the sour cream. Mix sour cream with cooled gelatin.

Pour 50 ml of the prepared sour cream-gelatin mixture into a cup, pour the rest in equal parts to each chopped salad component and mix thoroughly.

Now it is important to quickly assemble the salad. We spread vegetables and saury in the form in layers in the following sequence: squirrels, carrots, saury, onions, potatoes. Lubricate the surface with the previously left mixture of sour cream.
You need to lay layers quickly, since sour cream hardens easily. If for some reason you didn’t have time to put it in time, and the food seized, place the bowl for 30 seconds in the microwave oven.

Having tightened the top of the form with a film, place the salad for solidification for three hours in the refrigerator, it is possible for the night.

After removing the film, turn the form with a frozen salad onto a serving dish and carefully remove it. Applying a thin layer of mayonnaise on top of the salad, decorate with grated yolks and dill sprigs.

Option 8: New Mimosa salad with saury and smoked squid

Any classic dish can be carefully upgraded. Traditional salad "Mimosa" is again relevant! The salad will play in a completely new way if some additional components are added to it. This time we will complement the dish with smoked squid and fresh cucumber, and we will exclude onions altogether.

Ingredients:

smoked squid - 150 gr.;
saury canned in oil - one can;
fresh cucumber;
200 grams of mild cheese;
four boiled eggs;
mayonnaise.

Step by step recipe

After decanting oil from canned food, remove the seeds and knead the pulp into small pieces.

We cut the squids medium-sized, close to cubes in shape.

We spread the fish in a salad bowl with an even layer, grease with mayonnaise impregnation.

After rubbing half of the cheese on top of the saury with small chips, thinly apply mayonnaise.

In the next run, lay out the squids, and three fresh cucumbers on them.

Lightly moisten the cucumber with mayonnaise and rub the squirrels on it. Again thinly applying mayonnaise, three remaining cheese and grease its layer well.

Having decorated the salad with mashed yolks, let's stir the "Mimosa" for impregnation in the refrigerator.

Salad "Mimosa" - one of the simplest and very tasty and hearty meals, without which any festive table rarely does. The list of products used for cooking is so simple that it is even surprising how such a wonderful dish comes out of them. The name was coined because of the top layer of crushed yolk, reminiscent of mimosa flowers. Mimosa salad recipe with saury - can be called one of classic options that all your guests will love.

Despite the simplicity of the ingredients, the Soviet salad does not lose popularity today. The classic cooking recipe will take no more than a quarter of an hour if cooked necessary products in advance.

Mimosa salad with saury recipe - ingredients:

4 medium potatoes;
2 medium carrots;
6 eggs;
3 red onions;
1 jar of canned saury;
200 gr salad mayonnaise in a tube;
50 gr butter.

Salad of canned mimosa saury:

Put the butter in the freezer at the very beginning of the preparation of the salad. When it is his turn, you need to grate the frozen product directly into the salad.
Prepare all products in advance: thoroughly wash potatoes and carrots from the ground and boil, slightly salting the water, but do not boil; boil eggs for 7-10 minutes after boiling water.
When all boiled products have cooled, they need to be peeled and chopped with a grater. Do not forget that the yolks must be separated from the whites and grated in different bowls.
Take out canned fish from their jars, select the bones and mash with a fork, leaving some of the liquid for the juiciness of the salad.
Peel the onion from the husk and cut into quarters of rings.
Put the layers in a salad bowl in this order: potatoes, mayonnaise; onion; carrots, mayonnaise; protein, mayonnaise; canned food; onion, mayonnaise; butter; potatoes, mayonnaise; protein, mayonnaise; yolk for decoration.
Put the dish in the refrigerator for half an hour, then you can serve it to guests.

Mimosa salad recipe with saury and cheese

The recipe differs from the traditional version only in cheese, which adds even more tenderness to the dish.

Ingredients:

1 can of canned saury;
4 potatoes;
3 carrots;
2 onions;
150 gr of hard cheese;
250 gr salad mayonnaise;
4 large eggs.

Mimosa salad with saury and cheese:

Prepare vegetables in advance: wash carrots and potatoes and boil until tender. Cleanse, rub.
Hard boil eggs, remove shells. Grind the whites and yolks on a grater into separate plates.
Peel the onion and cut into thin half rings, put in a small bowl and pour boiling water over it for a few minutes. Then squeeze with your hands.
Grate the cheese.
Remove the fish from the jar, select the bones, mash with a fork.
Lay out all the ingredients in layers in the following order: canned food; mesh of mayonnaise; grated protein; some mayonnaise; carrot; onion squeezed from the liquid; a layer of potatoes; some mayonnaise; grated coarse cheese; a layer of mayonnaise; crushed yolk.
Refrigerate salad before serving. It is advisable to cook a couple of hours before the feast.

How to do, you will learn from our recipes.

How to make mimosa salad from canned saury

This variation of the salad is distinguished by a reduced list of ingredients and a minimum of time spent on cooking. Great for a student holiday, eaten in an instant!

Ingredients:

6 large eggs;
150 gr hard grade cheese;
50 gr butter;
1 large head of onion;
150 gr mayonnaise.

Recipe for canned mimosa saury salad:

Immediately place the butter in the freezer to harden slightly.
Boil hard-boiled eggs, cool in cold water.
Mash the fish with a small amount of liquid from the jar.
Cut the onion into small cubes.
Put layers of products in a salad bowl: coarsely grated egg whites; smear with mayonnaise; coarsely grate cheese; lay out half of the canned food; a layer of mayonnaise; grated oil; onion; the remaining half of the canned food; mayonnaise; finely grated yolk.
Let cool for 30-40 minutes and you can serve.

Mimosa salad recipe with saury and rice

A variation of the preparation of an appetizer will perfectly play the role of a full-fledged independent dish. Delicate and hearty salad, served in separate portioned plates and looks beautiful on the festive table.

Ingredients:

2 cans of canned saury;
7 eggs;
1/2 cup rice;
2 medium carrots;
1 large onion;
300 gr light mayonnaise.

Mimosa salad with saury and rice:

Boil hard-boiled eggs, cool in cold water, peel and separate the whites from the yolks. Grate coarsely into separate bowls.
Wash carrots, boil and peel. Then grate into a bowl on a coarse grater.
Boil rice with a little salt.
Peel the onion and chop finely.
Mash the saury with a fork in a separate bowl.
Put all the ingredients in portioned salad bowls, spreading each component with mayonnaise. In order for the layers to be well saturated, they can be made thinner and repeated twice. It is believed that this way the salad turns out tastier: a layer of rice; a fish; onion; proteins; carrot; yolks (do not grease with mayonnaise).
It can be served immediately as a warm salad or chilled at least half an hour before eating.

Mimosa saury salad with green onions

Hearty and simple, this salad has a touch of freshness thanks to green onions. Very handy in the cold season of the year, when you want vegetables and fragrant herbs.

Ingredients:

5 medium sized potatoes;
2 bunches of young onions;
2 medium carrots;
50 gr of hard cheese;
2 jars of saury in oil;
6 large eggs;
200 gr light mayonnaise.

Mimosa salad from saury:

Wash potatoes and carrots clean, boil with peel, cool and peel. Rub coarsely, spreading out in separate containers.
Boil the eggs, peel, separate the whites and yolks and rub finely.
Put the fish on a plate, remove the bones. Mash saury together with oil and juice from a jar. If there is a lot of liquid, it is recommended to drain most of it, otherwise the salad will “float” after soaking.
Rinse the onion and chop finely into a separate bowl.
Grind the cheese with a grater.
Put all the ingredients in a salad bowl in layers in the following sequence: potatoes, mayonnaise; carrot, sauce; green onion, a fish; proteins, mayonnaise; yolks.
Refrigerate for 30 minutes, then serve to guests.

Butter is easier to grate if you first hold the product in the freezer for at least a third of an hour.
The liquid in canned food can be left, provided that there is not much of it. If there is too much juice, the salad will get soggy.
Serve the dish to festive table recommended in a transparent salad bowl. For convenience, portioned glasses are also used.
Usually the layers are pressed down with a spoon while smearing with mayonnaise. But you can make the dish lighter and more airy. To do this, use mayonnaise in a tube, in which a small slit is made and each layer is poured with sauce, drawing a mesh. The spoon is not used. So the products are not compacted, the salad seems lush and slightly crumbly.
Mayonnaise for cooking is better to use low-fat, light, and in small quantities. To reduce the calorie content of mimosa salad with saury, you can choose a special salad dressing.
For the best impregnation Place the dish in the refrigerator for at least an hour and a half before serving. If desired, it is better to decorate immediately before serving.
For decoration, you can use small sprigs of dill, parsley, thin rings of red lettuce, carrot shavings or rings of olives and olives.

My Mimosa salad has been associated with spring since childhood: either because it has a flower name, or because my mother cooked it every year for March 8th. And I continue this tradition, besides, everyone in my family just loves this salad.

And I love it, because it is very budgetary, quickly prepared, and also quite harmless. And if you put in it less mayonnaise, then my figure will not hurt. So, in a quarter of an hour I can cook a wonderful salad both for a holiday and just to please my family.

Mimosa salad with canned saury

Cookware and appliances: dish, cutting board, several plates, grater, spoon, knife.

Ingredients

Cooking process

Video of the classic recipe for making Mimosa salad with saury step by step

Watch a video in which a man simply and clearly explains how to make Mimosa salad from canned saury. At the same time, he not only shows everything in detail, but also tells various secrets of cooking.

How to choose the right ingredients

For salad, saury in oil is best, so the numbers 931 should be stamped on the jar.
Shake the jar, and if it does not gurgle, then there is enough fish in it, and you can take this canned food.
Canned food is stored no more than 2 years, so pay attention to the date of manufacture.

How to decorate and what to serve

No decorations, except for a sprig of parsley, are needed for the salad, because it already turns out bright because of the yolks. But it does not hurt to cook additional dishes for it. Good fit mashed potatoes, baked or whole boiled potatoes.

Do not interfere regular pasta or deliciously cooked porridge. And serve bread to the table, because because of the mayonnaise, the salad turns out to be quite fatty.

If you have a very bitter onion, then soak it first in boiling water for 10 minutes.
If you want to cook Mimosa salad with saury and cheese, then use the same recipe as ours, just add cheese and mayonnaise as the penultimate layer.
In order not to stain extra dishes, you can rub the products not in separate plates, but immediately, as a layer.
If you cook mayonnaise yourself, then the harm from the salad will be many times less.
Potatoes and carrots can be boiled together, just keep an eye on their condition during cooking.
To make the salad look perfect, use a cake pan, laying out layers.

Other options

Mimosa is already a classic salad for us, so if you want to set a magnificent table, take recipes from other classics. For example, cook - Olivier salad with sausage - even if it's not the New Year.
Or replace the sausage with more natural ingredient and cook, which is the sibling of Olivier. Then cook, without which not a single Russian holiday can do. And if you have extra beets left, you can cook at the same time, which is suitable for vegetarians.
And when you need a salad to eat on a weekday, then the best option was and will be. For children, as an alternative to harmful desserts, it is best to cook - fruit salad- to serve them both tasty and healthy.

And for what reason are you preparing "Mimosa"? What else are you putting in? How do you cook? Share your secrets in the comments.

Recipe Mimosa salad with saury:

Open a jar of saury, drain the liquid and mash the fish well with a fork.

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).

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 grater.

Boil potatoes and carrots "in uniform" until tender, then cool completely and peel. Grate vegetables on a fine grater.

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. Lay out the first layer of "Mimosa" canned saury mashed with a fork. Put finely chopped onions on top of the fish, pour over a small amount of mayonnaise.

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).

The next layer of Mimosa is grated carrots, which also need to be salted and sprinkled with mayonnaise.

Put egg whites on carrots, grease with mayonnaise.

The last layer of Mimosa salad is grated egg yolks. Mayonnaise is no longer needed here.

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!