Mimosa salad are different options. The most delicious salad "Mimosa

Mimosa salad - choose mayonnaise.

The first subtlety of preparing a Mimosa salad is the correct choice of mayonnaise, which is applied to every layer of the salad, except for the top one. Mayonnaise should be thick, high fat. All dietary and low-calorie mayonnaises that are so popular today will easily spoil the true taste of a real Mimosa salad and ruin any recipe. Personally, I prefer mayonnaise with lemon juice rather than vinegar, and it is advisable that it be free of all kinds of E that are harmful to our health.

What products are needed for Mimosa salad

In the presented photo you can see what products are needed for the "Mimosa" salad. To make a real Mimosa salad, you will need a jar of mackerel in oil (about half a jar will be used), mayonnaise, 4 small potatoes, 4 carrots, 3 hard-boiled eggs, some red onions, and herbs. Well, and the desire to make such a Mimosa salad, so that the people then lick their fingers and admire. And for this to happen, pay special attention to the next paragraph. I even singled it out.

An extremely important moment for women who want their Mimosa salad to be admired. Remember once and for all - Mimosa salad is delicious only when all the ingredients (except onions and fish) are grated strictly through a fine grater. Because the whole trick of Mimosa salad is precisely in the variety of tastes that simultaneously enter the mouth. This is even more important than making pretty layers. I will say more - people who are accustomed to fine-grated salad simply do not perceive large pieces in Mimosa and begin to turn up their nose, which is very unpleasant for the hostess. You need to salt each layer separately, but very little. Got it? Toga anddem further, look

How to alternate layers in mimosa salad

The second subtlety of my recipe is the correct alternation of layers. In recipes for Mimosa salad, common in the internet, fish is often advised to have the first bottom layer. This is the mistake of those who want to make Mimosa faster and easier. We're talking about how to make this salad tasty, not fast.

1) The first layer should always be "perinka" from potatoes. Grate two potatoes, arrange them on a plate so as to cover the bottom as much as possible (photo 2). But there is no need to tamp the layer, the whole charm of Mimosa salad is just in its softness. Coat with mayonnaise (3).

2) Next comes canned fish - I personally prefer "Mackerel", it is also mackerel in natural oil. I draw your attention to the fact that all the bones from the fish need to be removed, otherwise some "cooks" put the fish in the Mimosa salad just like that, with bones. This is some kind of horror. In addition, the fish must be kneaded with a fork so that there is a uniform soft salad consistency. Do this on a separate plate (4), then transfer the fish to the potato feather bed (5).

By the way, once I tried to surprise the family and instead of fish I put cod liver in the Mimosa salad. The taste, of course, differs from the classic one, but everyone liked it. Try it yourself.

3) The third layer for Mimosa is salad onions (red). It is cut into very small pieces. There should not be a lot of onions for the Mimosa salad, otherwise it will interrupt the main taste of fish and eggs, but you do not need to scald it, otherwise a small, but necessary, spicy note will disappear. It's another matter if you don't have red onion, but only the classic one - in its pure form it is very bitter for a delicate Mimosa salad, so you need to cut it and pour hot water for ten minutes, then take it out, squeeze it lightly and put it on the fish. When you add the onion, sprinkle it with one tablespoon of oil from a tin can and lightly coat it (Photo 7).

4) Next, we use boiled potatoes again, as in step 1 - we just have two potatoes left. Distribute over the dish, coat (photo 8).
5) The next step is boiled carrots, photo 9 (rubbed into a fine grater). Sometimes on top of the layer of carrots in the Mimosa salad, I add a layer of juicy sweet and sour grated apple. An apple for mimosa salad is optional, but it will be a highlight that will always make your mimosa stand out from the others. Top with mayonnaise.

6) Next, for the Mimosa salad, take the eggs and separate the whites from the yolks. Now we need proteins, three of them in a fine grater (photo 11). We densely coat this layer with mayonnaise, as if corking the salad (photo 12) - then we will decorate it, work on its appearance.

7) The appearance of the Mimosa salad is a separate conversation. Sometimes greens are placed on top, around which grated boiled yolk is scattered, imitating a sprig of Mimosa. It is the Mimosa salad with bright yellow flower balls that pleases our eyes and reminds us of spring and sun. The yolks rub into a fine grater and are not smeared with mayonnaise, otherwise the Mimosa salad will lose its attractiveness (photo 13). Another option, no less popular - the yolks are evenly distributed over the surface of the salad, and the edges are filled with greens - also looks very nice (photo 14). But if you want to cook a Mimosa salad for a children's holiday, make, for example, a fish - the children really like it, it's tested on their own.

Mimosa salad - video

For those who would rather see how a Mimosa salad is prepared once than hear a hundred times, we suggest watching this video. In this case, they will tell you how to make a homemade version of Mimosa salad, and to get a festive version, increase the number of layers - as I told you above.

Serving Mimosa Salad

The third subtlety is the correct serving of the salad. For example, a salad bowl should be transparent, then each layer is visible and the Mimosa salad looks colorful and especially appetizing. After cooking, the Mimosa salad is placed in the refrigerator for two hours so that the layers of salad are soaked. Decorate the salad just before serving.

I read here that some "experts" in their recipes advise putting large lettuce leaves on top of Mimosa. Fi, what a rough proletarian bad manners. Thin salads and garnish need to be subtle. For example, dill or young feathers of green onions are perfect for a Mimosa salad. Cut them into small, small pieces and sprinkle with this mass around the salad bowl, without touching the center. Mimosa salad will be exemplary - as delicate as the flower itself and no frills !!! Or, if you want, you can draw a sprig of mimosa with the help of greenery and yolk - it will be great too. Sorry to repeat myself, but when I see a crude Mimosa salad I don't even want to taste it.

Zhenya Zhukova specially for

What other recipes are often viewed by people looking for the topic of Mimosa salad recipe

... Shrimps are rightfully considered a delicacy, a product of Haute cuisine. If you want to build a table based on seafood and make Mimosa with fish, shrimp will be your reliable helpers. Well, let's diversify our delicious menu with new recipes? Let's start our transformation ...

... Why not add other popular recipes to your collection, in addition to the Mimosa salad. Just listen to how their names sound, it's a whole song - "Pomegranate Bracelet", "Capercaillie's Nest", "Shanghai" - chicken and pineapples, "Capriccio" - chicken with prunes. New taste sensations are guaranteed.

. Greek salads and Greek cuisine are known throughout the world as very wholesome, delicious and healthy food. For a person who wants to prepare salads of the level of Mimosa, he is able to give even more opportunities for the manifestation of culinary talents. Well, let's get to know the taste of true Greece?

... Squids have become an ornament to many salads. Of course, it is unlikely that there will be a place for them in the Mimosa salad, but if you prepare several salads, it is squid that can be an excellent flavoring alternative. Plus, they can be decorated in a very original way. Try it, we are sure you will like it.

... Cod liver salads have long and firmly established themselves at the top of the culinary ratings. Some recipes even suggest sometimes replacing fish with cod liver in Mimosa salad in order to get new taste sensations from Mimosa salad. If you are into this product, here are some good recipes.

Mimosa salad - reviews and comments

Zhenya, review on the topic "Mimosa salad".
It so happened that I was allergic to onions, so the Mimosa salad was, so to speak, outside my culinary competence for a long time. But recently in one of the women's magazines I read a recipe where a woman advised those who do not like onions to replace it with a grated apple. I think it's really possible. I decided to do it, my daughter ate it and said - mom, it’s delicious, my husband liked it too, well, and I feel even better. So I advise everyone who does not like onions - change it to an apple, do not give up Mimosa, the salad is excellent. It is only important to lightly squeeze the grated apple pulp, otherwise the salad will "float" in the apple juice.

Anna, a review on Mimosa salad
Many thanks to the editors of the magazine and personally to the author for such a detailed recipe. Everyone said my Mimosa salad (made with this recipe) is amazing. And yet, as a fan of experimenting, I wanted to add something to this composition, and I found a product that is worthy of being included in the proposed Mimosa salad. Rather, it was already - mayonnaise, but I mastered homemade mayonnaise of my own preparation and I will say that it fits perfectly and makes the taste of the dish even better. Try it yourself, because it is quite easy to prepare it.

From the editor. We agree with our reader Anna - all your own is always tastier than the store. And especially for those who want to try the recipe for Mimosa salad with homemade mayonnaise, we offer a special material how to make homemade mayonnaise .

Valeria, a review on the topic Mimosa salad recipe
I also want to thank the editors for this recipe for Mimosa salad - I tried different recipes, but my husband liked this one the most. My next experiments - as you advise, trying to make a Mimosa salad with cod liver, probably, will also be very tasty, and secondly, try this homemade mayonnaise, as it will be with it. In a word, I have everything ahead of me, I will sign off on the results.

Daria, a review on the topic Mimosa salad recipe
Editors, in vain you put on the video interpretation of the Mimosa salad, your recipe from Zhenya Zhukova is an order of magnitude better and tastier. In the video there is a very simple recipe, so, put on the table quickly and declare that this is Mimosa, a real salad is not prepared at this pace. And then it was correctly noted that everything in the Mimosa salad should be thin-thin and at the same time multi-layered, so that several layers fall into the mouth at once, all the different gustatory gamut is felt. And large pieces in one layer are ridiculous.

You can cook mimosa at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, except for fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. Some recipes use butter, processed cheese, apples.

Mimosa is a multi-layered salad with canned fish. Delicious and nutritious. A frequent guest at festive feasts, it is popular in everyday lunches and dinners due to the simple cooking process.

The beautiful name of the mimosa salad is due to the top layer. Traditionally - yolk grated or crumbled on the surface of the salad, associated with a delicate spring flower.

The salad was very popular during the Soviet era. Now, housewives often prepare a delicious, nutritious dish that can be beautifully decorated and served on a festive table, like Olivier salad.

About the choice of mayonnaise

The best solution for mimosa salad is a thick, high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but do not allow the full flavor of the salad to unfold.

How to make layers in mimosa correctly

3 basic rules

• Potatoes or rice (depending on the recipe) are the base.

This is a classic salad base ("pillow") for other ingredients, especially canned fish.

• Canned food with onions, crushed with a fork, is added after a layer of potatoes (rice).

Place the remaining layers in the mimosa as you like, for example, divide the grated potatoes into 2 parts and add an additional layer of potatoes to the salad.

• The traditional top is finely grated yolk without a mayonnaise net, decorated with fresh herbs (green onions, parsley, dill, etc.).

When laying out mimosa in layers, try to distribute the food evenly over the area of ​​the dish. Pay attention to grated carrots and potatoes. Sprinkle the ingredients gently to avoid clumping.

Mimosa salad - a classic recipe with canned food

Ingredients

Servings: 6

• potato 3 pcs
• carrot 3 pcs
• egg 3 pcs
• white onion 1 PC
• canned pink salmon 200 g
• ground black pepper taste
• mayonnaise to taste
• greens for decoration

Per serving

Calories: 272 kcal

Proteins: 7.4 g

Fats: 24.8 g

Carbohydrates: 4.9 g

45 minutes Video Recipe Print

Preparing the ingredients for the salad. I boil vegetables and hard boiled eggs. Fill with cold water for easy cleaning. I put it on a separate plate.

Peel the onion. I wash and cut finely and finely.

I rub peeled vegetables and eggs with a medium fraction. I shift it to individual dishes.

I take a large and beautiful salad bowl. Lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I do not ram the vegetable. I spread half of the grated ingredient evenly. Squeeze the mayonnaise on top and distribute it over the entire area of ​​the salad bowl.

For the second layer of salad I use canned pink salmon. I open the can and drain the liquid. I put the fish on a plate and soften it with a fork. I put them in a salad bowl on top of the potatoes. Add mayonnaise dressing if desired.

I spread the onions. If it is too bitter and vigorous, I put less, after pouring boiling water over it.

The next in the mimosa is the second part of grated potatoes, followed by carrots. I make a small mayonnaise "pillow" between the vegetables.

Finally, add the grated egg to the salad. White first, yolk on top.

Decorate with chopped herbs. The classic mimosa salad is ready to serve. The salad will be an excellent addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Add ground black pepper between layers.

Unusual recipe with canned food in tomato

Using sprat in tomato sauce is an interesting and daring move in mimosa salad. The dish has an unusual taste, but it turns out to be no less nutritious.

Ingredients:

• Potatoes - 3 tubers,
• Bow - 1 head,
• Carrots - 2 things,
• Egg - 6 pieces,
• Sprat in tomato sauce - 200 g,
• Mayonnaise (cold sauce) - to taste.

Preparation:

1. I cook eggs and vegetables in separate pans. Carrots and potatoes can be pre-peeled for convenience. Boil the eggs after boiling for 5-8 minutes.
2. I dip the boiled eggs into cold water. I clean, separate the whites from the yolks. I prefer to use yolks in salad for garnish. Add protein as desired.
3. I clean and finely chop the onion.
4. I take a sprat in a tomato out of the jar. I put it in a separate bowl, add the chopped onion.
5. Spread the salad in layers in a large, deep plate. I am making a small potato "pillow".
6. Then I spread the mixture of fish, tomato sauce from a jar and onions. Pour mayonnaise on the mimosa salad.
7. I make the next layer again from potatoes grated on a coarse grater. Lubricate with mayonnaise.
8. I add the grated protein, followed by the yolk.
9. To decorate the salad, I add sprigs of fresh parsley on top.

Bon Appetit!

Mimosa salad with mackerel and cheese

The classic version of cooking mimosa salad with canned food. For piquancy and special taste, grated cheese is used.

Ingredients:

• Canned mackerel - 250 g
• Potatoes - 3 tubers,
• Onions - 1 head,
• Carrots - 2 things,
• Chicken eggs - 3 pieces,
• Hard cheese - 150 g,
• Mayonnaise (cold sauce) - 70 ml,
• Decorating herbs (parsley) - 3 sprigs.

Preparation:

1. I put potatoes and carrots to cook. I cook hard-boiled eggs in another dish.
2. While the food is being prepared, I am busy with onions. I peel it off. I cut into small cubes. With a pronounced bitter taste, scald the onion with boiling water.
3. Holding the cooked vegetables, I drain the boiling water. I pour in cold water, leave it on for a few minutes to simplify the cleaning process.
4. I clean the eggs. Separate the whites from the yolks. I rub on a grater with a fine fraction (separately) and transfer to different plates.
5. I rub the cheese on a coarse grater.
6. I take out canned mackerel from the jar, knead it with a fork.
7. I decorate the salad beautifully using a large metal mold. I make the base from potatoes. I level it. I add cold mayonnaise, followed by finely chopped onions.
8. Once again, I don't grease with mayonnaise, the canned food is already very fatty.
9. On top I make a "hat" of egg white. I grease it with cold sauce.
10. I rub the peeled carrots on a fine grater. I add to the salad. I distribute over the area. I add the mayonnaise mesh.
11. For a beautiful design of mimosa, I make the top layer of grated egg yolks. I stick in sprigs of fresh herbs. I prefer parsley.
12. To soak the salad, I put it in the refrigerator for two hours.

Video recipe

Eat to your health!

Simple mimosa with cheese and butter

An interesting salad option without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare, it turns out incredibly tasty.

Ingredients:

• Hard cheese - 100 g,
• Chicken egg - 6 pieces,
• Canned pink salmon - 1 can,
• Butter (pre-frozen in the freezer) - 100 g (for a grater),
• Mayonnaise (cold sauce) - 100 g,
• Dill to taste.

Preparation:

1. I boil eggs. I clean, separate the whites from the yolks. I rub the whites on a grater with a coarse fraction, the yolks - on a fine one.
2. I clean the onion and cut it into small pieces.
3. I open the can of canned food. I drain the excess liquid, spread the fish. I remove the bones, grind with a fork, turning into a homogeneous mixture. I add the onion. I stir it.
4. I take a piece of butter out of the freezer. Finely chopped with a knife or rubbed on a grater. I do the same with cheese.
5. I turn to the assembly and decoration of the salad.
6. First I put in the squirrels. I add cold sauce. Cheese is next on the list for mimosa. I'm making a mayonnaise mesh again. I put fish and onions in the third layer (half of the total volume). I add a little mayonnaise.
7. I spread the chopped butter, followed by the fish and onion mixture with mayonnaise. Chopped yolks decorated with fresh dill sprigs act as a finishing touch.
8. I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to make mimosa salad with saury

Ingredients:

• Potatoes - 3 pieces of medium size,
• Carrots - 2 pieces,
• Processed cheese - 2 pieces,
• Onions - 1 piece,
• Chicken egg - 4 pieces,
• Saira - 1 can,
• 9% table vinegar - 2 large spoons,
• Mayonnaise, salt - to taste,
• Greens - for decoration.

Use a fork to check if the vegetables are done. It is quite difficult to calculate the exact cooking time. The specific value depends on the variety and size of the tubers.

Preparation:

1. Carefully wash my potatoes and carrots. I put it in a saucepan, pour cold water. Cook until cooked.
2. Pour boiled vegetables with cold water to cool down faster.
3. I put eggs in a saucepan with cold water. I add 2 tablespoons of salt and pour in a little 9% vinegar. After boiling, cook for 7-9 minutes. I put it in cold water.
4. I peel the onion and peel. I wash it under running water. I put it on a cutting board. Shinku into small and thin particles. I transfer it to a deep plate.
5. I open the canned food. I remove excess liquid and remove bones that can ruin the salad experience. I spread saury to the chopped onion. I stir with a fork while chopping the fish.
6. I rub vegetables on a grater. I put them in separate bowls. I preliminarily separate products of animal origin. I rub the white and yolk separately from each other.
7. I remove the foil from the processed cheese. Grinding.
8. Layer-by-layer mimosa salad, "collect" the prepared ingredients.
9. I take a deep round dish. I put potatoes in, distribute them on a plate. I add the mayonnaise dressing. Salt a little (optional). Next comes saury with an onion. Next - the layers of processed cheese and proteins. I add the mayonnaise product.
10. At the final stage, I put grated carrots in the salad. Sprinkle with yolks on top. I don’t make the top mayonnaise mesh.
11. I close the prepared mimosa salad tightly with polyethylene cling film. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

• Potatoes - 4 things,
• Onion - 1 piece,
• Egg - 4 pieces,
• Sardine in tomato sauce - 250 g,
• Carrots - 1 root vegetable,
• Mayonnaise, green onion feathers - to taste.

Preparation:

1. I cook vegetables until tender. In a separate bowl, I bring the eggs to a boil. Boil for 7-9 minutes.
2. I clean the cooked and cooled vegetables from the peel.
3. I take out a large flat dish. I take the shape in the form of a heart. I put it on a plate.
4. Using a vegetable grater, I chop the potatoes. I make a mayonnaise mesh.
5. I open the can of canned sardines. I remove a small amount of liquid with a tablespoon. I grind the rest together with the fish. I put it in the salad. I distribute it evenly.
6. Finely chop the onion, spread the sardines on top.
7. Carrots are next in turn to mimosa. Grind like potatoes using a handy vegetable grater. I don’t forget about mayonnaise.
8. I crush the yolk. Then I spread the chopped protein. Pour the salad with mayonnaise on top.
9. I decorate the mimosa with green onion feathers.

Cooking video

Recipe with apple, tuna and potatoes

Tuna is incredibly healthy and nutritious fish with a minimum of fat and a lot of protein. The use of apple in mimosa brings a touch of originality to the well-recognizable taste and makes it possible to “crunch” the salad.

Ingredients:

• Potatoes - 3 medium sized tubers,
• Egg - 4 pieces,
• Carrots - 2 pieces,
• Onions - 1 head,
• Tuna (canned) - 200 g,
• Apples - 2 pieces,
• Mayonnaise - 6 large spoons
• Salt to taste.

Preparation:

1. I boil vegetables in my uniform. At the same time, I put the eggs on the other burner. Pour the boiled components of the salad with cold water.
2. While the mimosa ingredients are cooling, peel and finely chop the onion. If the vegetable is very bitter, add boiling water over it.
3. I clean the cooled ingredients. I take out a handy vegetable grater.

Useful advice. Do not use a blender to chop vegetables, otherwise you will get gruel, and not finely and evenly grated ingredients.

1. I grind vegetables (coarse fraction), eggs, after separating the whites from the yolks (fine fraction).

Useful advice. I rub the apple last so it doesn't turn black.

1. I turn to the formation of mimosa. Each of the layers of the salad, except for the yolk top, I grease with mayonnaise. The first in line are potatoes. Distribute the chopped product evenly over the dish. I avoid large lumps.
2. The next layer is canned tuna. A very important addition to the fish will be a finely chopped onion.
3. I spread the proteins, followed by carrots (salt if desired). Finally, it's the apples' turn! Be sure to peel the fruit. Grate with a coarse grater.
4. At the final stage of mimosa formation, I add the yolk. I decorate the top of the salad beautifully.

Cooking mimosa with saury and rice

Ingredients:

• Canned saury (in oil) - 1 can,
• Carrots - 4 medium-sized root vegetables,
• Egg - 5 pieces,
• Rice - 100 g
• Mayonnaise - 300 g,
• Green onion - 1 bunch,
• Salt, black pepper to taste.

Preparation:

1. Pre-prepare vegetables for salad. I put it in a deep saucepan. I put it on the stove.
2. I set the eggs to cook. I wash the rice with running water. I put it in the dishes. I fill it with water so that the product is hidden by 4-5 cm. I set the burner temperature to the maximum. After boiling water, I reduce the heat to a value close to the minimum. I cook for 14-18 minutes without lifting the lid. I turn off the stove. I leave the rice to rise for 15-20 minutes.
3. I clean the boiled eggs. Separate the whites from the yolks. I rub the whites on a grater with a coarse fraction (for the yolks, a small one is suitable).
4. I open the saury. I drain the excess liquid. I get the fish out of the can. I knead with a fork, picking the bones along the way.
5. I wash the green onions thoroughly. I dry it. Finely chop.
6. I take a large dish (baking dish). I spread the boiled rice. I distribute it in an even layer. I make a neat mayonnaise mesh.
7. Next, I put the fish mass from saury into the salad.
8. For each subsequent layer of mimosa, I make a mayonnaise mesh. The order is as follows: green onion (for piquancy and harmonious addition to fish), eggs, carrots.
9. I leave the yolks for the top of the salad, the traditional decoration of the dish. You don't need to make a mayonnaise mesh.
10. For a rich and pronounced taste, I recommend covering the mimosa with cling film and sending it to the refrigerator for two to three hours.

Calorie content of salad with different ingredients

The energy value of mimosa salad depends on the fat content of mayonnaise and canned fish. In one case, the hostess can use a low-calorie cold sauce along with tuna in their own juice, containing a minimum amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.

Due to the difference in the composition of the salad, the ingredients used and their ratio, the calorie value varies.

Therefore, mimosa contains both 160-190 kilocalories (in "lightweight" recipes) and 240-280 kcal per 100 g of product.

Prepare mimosa salad at home with pleasure according to one of the recipes presented. Change the ratio of ingredients as desired, use other canned fish (for example, take a sprat in a tomato for a change). Treat yourself and your loved ones with a delicious salad, which will be an excellent decoration for a festive New Year's table. Good luck!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This dish is a frequent guest on festive tables; it earned its popularity due to its delicate taste and beautiful appearance. Even a novice cook can make mimosa, however, in order for the salad to be successful, you need to know about the secrets and intricacies of its preparation.

How to make Mimosa salad

A huge role in the formation of the flavoring bouquet of this dish is played by mayonnaise, which is applied to all layers of the salad. It is worth choosing a thick product with a high percentage of fat, since low-calorie mayonnaises differ in taste and can ruin Mimosa. Another important point is the use of a fine-grained grater for cooking. Since the specialty of the dish is the variety of flavors, the food should be chopped so that all the layers fall into the mouth at the same time. The following describes the preparation of Mimosa salad.

Layers in order

The classic version of fish salad does not provide for the presence of any exotic fruits in the composition. Prepare the dish using fresh onions, canned fish, egg yolks, herbs, cheese. Some recipes involve the addition of other ingredients, such as rice or apples. Whatever the composition of Mimosa, experienced chefs know that the most important aspect in preparing a salad is the correct alternation of layers. Here's the sequence to follow:

1. The potatoes are rubbed finely and placed on the bottom of the dish. At the same time, it is not necessary to tamp it - the layer must remain airy. Potatoes are greased with mayonnaise.
2. Canned food, crushed with a fork, is laid out on the potatoes. Bones are first removed from the fish.
3. Red onions are cut very finely and placed on pink salmon / salmon / saury. If you are using a regular white onion, soak it in vinegar for 5 minutes to remove excess bitterness. The layer is coated with mayonnaise.
4. Boiled potatoes are distributed evenly over the dish, and it is coated with mayonnaise on top.
5. Grated carrots are added next. From above it is moistened with mayonnaise.
6. The whites of the eggs are rubbed or crushed with a fork, the resulting mass is covered with the surface of Mimosa, pouring mayonnaise on top.
7. The final stage is the decoration of the salad, for which, as a rule, egg yolks and greens are used.

Mimosa salad recipes

Modern interpretations of this dish surprise with their original solutions. Some housewives add to the salad, in addition to the main components, sour apples, walnuts, butter, rice, etc. Regardless of which set of ingredients you use, it is important that all products have the same temperature and are fresh. Below are the different options for making a delicious salad with a photo.

Classical

Traditionally, the dish is prepared from eggs, canned food, cheese, onions, butter, herbs. At the same time, classic Mimosa looks great on any table: not only everyday, but also solemn. During cooking, you need to pay attention to thoroughly chopping the products and the correct laying of the layers of the salad. In this case, it is better to take a transparent deep plate through the walls of which multi-colored layers of Mimosa will be visible.

Ingredients:

• fatty mayonnaise - 200 ml;
• eggs - 6 pcs.;
• onions - 3 pcs.;
• Russian / Dutch cheese - 150 g;
• canned tuna / saury / salmon - 1 p .;
• frozen butter - 100 g;
• greenery.

Cooking method:

1. Boiled, peeled eggs should be divided into yolks and whites. The former are kneaded with a fork, the latter rub finely.
2. The onion is finely chopped with a knife and doused with hot water.
3. The greens need to be finely chopped, leaving a couple of twigs to decorate the salad.
4. The cheese should be grated on a fine grater.
5. Canned fish is kneaded with a fork, the main part of the oil is preliminarily drained.
6. Prepared ingredients (proteins, cheese, fish, onions, ½ yolks, herbs, grated butter, ½ yolks) are placed in a clean dry container, sandwiched with mayonnaise. Mimosa is placed in the refrigerator for half an hour, after which you can eat it.

With saury

Canned saury is one of the best canned fish options for making Mimosa. This fish is very tasty, it is in harmony with every component of the dish, making it spicy and tender. In this variant of preparing a salad, the addition of vegetables is provided: potatoes, carrots, thanks to which it turns out not only nutritious, but also useful. Below is a step-by-step recipe for Mimosa with saury with a photo.

Ingredients:

• carrots - 3 pcs.;
• can of canned saury;
• vinegar - 1/2 tsp;
• medium onion - 1 pc.;
• eggs - 6 pcs.;
• high fat mayonnaise - 1 tbsp.;
• potatoes - 300 g.;
• sugar - 1 tsp

Cooking method:

1. Boil carrots, potatoes, eggs, peel, cool.
2. Marinate finely chopped onions with vinegar, sugar, salt (1 tsp). Rinse with water after 15 minutes.
3. Remove the oil from the saury can, place the fish in a salad bowl and mash with a fork. Lubricate the first layer with mayonnaise on top.
4. Grate the egg whites on top of the fish, again coat the salad with mayonnaise.
5. Grate finely carrots, place on eggs in a salad bowl, add a little mayonnaise.
6. Next, put onions, grated potatoes, after which the products are again flavored with mayonnaise.
7. The final layer of Mimosa is crushed yolks.

With cheese

This version of the dish does not provide for the presence of eggs, instead of them two types of cheese are put into the salad, due to which it turns out to be unusual, but, nevertheless, very tasty. The finished product can be garnished with olives, half rings of tomatoes, herbs, dimes of pickled cucumbers or other ingredients. Below is a Mimosa cheese recipe that every housewife should try to make.

Ingredients:

• onions - 2 pcs.;
• cheddar cheese or Russian - 100 g;
• frozen processed cheese - 1 pc .;
• potatoes - 2 pcs.;
• canned fish - 1 b.;
• mayonnaise - 200 ml.

Cooking method:

1. Boil the potatoes, peel, and grate finely.
2. The onion is chopped, sprinkled with salt, filled with hot water and infused for 10-15 minutes. Then the water is drained.
3. Canned food is kneaded in a separate bowl.
4. Frozen curd is rubbed finely, then put in a transparent salad bowl, greasing with mayonnaise on top.
5. Next, a layer of fish, onions is laid out, again the salad is coated with mayonnaise.
6. Next comes potato and mayonnaise.
7. At the end of cooking, rub the cheese onto the dish. Mimosa is decorated with herbs.

With rice

The proposed recipe combines the delicate texture of finely grated products and the rich fishy taste that canned pink salmon, saury or mackerel give the dish. This cooking option is very satisfying thanks to the rice. Serve the dish right away, otherwise the salad will lose its original airiness. Below, step by step and with a photo, a Mimosa recipe with rice is described.

Ingredients:

• tilsiter / gouda / poshekhonsky cheese - 150 g;
• boiled eggs - 6 pcs.;
• bulb;
• frozen butter - 0.1 kg;
• a can of salmon, tuna or saury;
• long grain rice - 1 tbsp.;
• mayonnaise - up to 200 g;
• seasonings.

Cooking method:

1. Separate the yolks and whites. Chop the latter very finely, the yolks can be kneaded with a fork.
2. Boil rice, add 1 tbsp. l. oils and mayonnaise, spices, salt.
3. Rub the onion, pour over boiling water or marinate in vinegar, then rinse the product with water.
4. Cheese should be grated (preferably finely).
5. Mash canned fish with a fork, taking out the bones.
6. Begin to lay out the layers of salad: ½ fish, rice, grated cheese, mayonnaise, proteins, the rest of the fish, onions, mayonnaise, ½ yolks, grated butter, the remaining yolks.

With pink salmon

As a rule, this dish is prepared on the occasion of the holidays, but you can pamper your family with it without any particular reason. For cooking, they use tuna, saury or other fish, but Mimosa with canned pink salmon, according to many culinary experts, turns out to be tastier. The calorie content of this dish is about 180-185 kcal, therefore, having eaten only 100 grams of the product, you can get enough for a long time.

Ingredients:

• bulb;
• pink salmon in its juice - 1 b.;
• potatoes - 3 pcs.;
• greenery;
• mayonnaise - up to 200 ml;
• carrots - 3 pcs.;
• eggs - 4 pcs.

Cooking method:

1. Boil potatoes, carrots, eggs, peel the ingredients. Rub them on a fine-grained grater.
2. Chop the onion, pour over with boiling water.
3. Drain the liquid from the can of canned food, mash the pink salmon with a fork.
4. Rub the egg whites separately from the yolks.
5. Lay out the components of Mimosa in the following sequence: pink salmon, onion, mayonnaise, potatoes, a little salt, mayonnaise, carrots, mayonnaise, proteins, mayonnaise, yolks, herbs.

With apple

Unlike the classic recipe, which will surprise no one, this original version of the salad will really please the guests and will serve as a worthy decoration for the festive table. Apples bring light sweetness and sourness to the dish, which will be appreciated by gourmets. If desired, canned food is replaced with hot smoked fish or lightly salted salmon. How to cook Mimosa salad with apple?

Ingredients:

• sweet and sour apple;
• mayonnaise - 1 tbsp.;
• large potatoes - 2 pcs.;
• pink salmon or other hot smoked fish - 350 g;
• white onion;
• boiled eggs - 6 pcs.

Cooking method:

1. Grate the potatoes, divide the eggs into yolks / whites. In separate containers, mash both egg parts with a fork.
2. Chop the onion finely, scald with boiling water.
3. Disassemble the fish into slices, remove the bones, mash with a fork.
4. Layer in layers, starting with ½ of the prepared potatoes. Then comes fish, onions, mayonnaise.
5. Next, put in a salad bowl ½ proteins, the rest of the potatoes, fish.
6. Peel the apple, grate it on the fish, coat with mayonnaise. Put the rest of the proteins on top, brush them with mayonnaise, crush them with egg yolks.

With tuna

The dish with canned tuna comes out very tender and spicy, which makes this recipe very popular. Cooking a salad is very simple, it takes only 20 minutes, but you will get incomparably more effort to enjoy. How is tuna mimosa salad prepared? Below is a step-by-step description of the preparation.

Ingredients:

• white / red onion;
• boiled potatoes - 3 pcs.;
• spices;
• tuna in a can;
• boiled eggs - 4 pcs.;
• fatty mayonnaise - 6 tbsp. l .;
• large boiled carrots - 2 pcs.

Cooking method:

1. Chop the onion into small cubes, peel all the boiled ingredients.
2. Rub the proteins coarsely, all other foods finely. The fish must be crushed right in the jar with a fork.
3. Fill a deep plate in the following sequence: potatoes, mayonnaise, fish, onions, mayonnaise, proteins, mayonnaise, carrots, mayonnaise, yolks, herbs.

In pita bread

An interesting, hearty and unusual dinner will be served with a lavash Mimosa roll. It can be cooked not only with fish, but also with boiled chicken fillet passed through a meat grinder, however, a dish made with the addition of tuna or saury has a richer and brighter taste. A simple step-by-step recipe allows you to quickly prepare an original appetizer. You can experiment by adding other products to the specified list of components.

Ingredients:

• canned sardine / saury / tuna - 1 p .;
• sour cream 20% - 130 ml;
• thin pita bread - 3 pcs.;
• Russian cheese / gouda - up to 200 g;
• eggs - 3 pcs.;
• medium fat mayonnaise - 130 ml;
• green onions, dill - 1 bunch each.

Cooking method:

1. First you need to prepare the sauce by mixing mayonnaise with sour cream.
2. Lavash is laid out on the table, slightly greasing their surface with ready-made sauce.
3. On top of 1 pita bread, spread grated eggs, then greens.
4. On the second pita bread, they put canned food, mashed with a fork, greens and also roll up a roll.
5. The first lavash is placed on the edge of the second, after which the roll is rolled up.
6. On the third base, spread grated cheese, herbs. A finished roll is placed on the edge of this pita bread and folded again.
7. The resulting roll is carefully wrapped in foil and placed in the refrigerator for 3-5 hours. Serve the appetizer by cutting it into portions.

With butter

This is one of the traditional options for preparing a dish for a festive table. Its advantages are high speed, ease of preparation and excellent taste. Mimosa with butter and cheese has a high calorie content and nutritional value, so it is better to refrain from such a dish for people seeking to lose weight. To make the salad come out tender, the frozen oil is rubbed and used for the middle layer. How to cook Mimosa?

Ingredients:

• Dutch / Russian cheese - 150 g;
• green onions - 50 g;
• any fish canned food - 1 b.;
• frozen butter - 80 g;
• mayonnaise - 1 pack

Cooking method:

1. Mash the canned food, rub the cheese finely, divide the boiled eggs into yolks / whites, chop them in separate bowls.
2. Put the cheese, then the fish in a deep salad bowl, lightly sprinkle the ingredients with mayonnaise.
3. Put the squirrels and green onions on top, then make a mayonnaise layer again.
4. After a layer of chopped yolks, moisten the salad with mayonnaise. Rub the oil on top and pour the mayonnaise over the food again.
5. Garnish the top of the Mimosa with 1 crumbled yolk and herbs.

With cod liver

Due to the high content of vitamins, calcium and other valuable elements in the cod liver, this product is one of the most useful. Its second great advantage is its easy absorption by the body. Mimosa salad with cod liver, in addition to its benefits and lightness, has a very delicate, pleasant taste, so even small children eat it with pleasure.

Ingredients:

• fresh greens;
• medium fat mayonnaise - 150 ml;
• boiled potatoes - 3 pcs.;
• hard cheese - 100 g;
• large red onion;
• boiled eggs - 4 pcs.;
• cod liver - 1 b.

Cooking method:

1. Peeled onions are finely chopped, after which they are poured over with boiling water to remove excess bitterness.
2. The cod liver is kneaded with a fork in a separate container.
3. Egg whites, yolks, cheese and potatoes rub into different dishes.
4. Chop the greens very finely, leaving a couple of twigs for decoration.
5. Start putting the ingredients on the salad bowl. First you need to place potatoes in a container, then cheese and cod liver. Layer the salad with mayonnaise (sparsely).
6. Put the squirrels on top, also greasing them with sauce. Sprinkle the egg yolks on top of the mimosa.

How to decorate a mimosa salad

The dish itself has an attractive appearance, but it will not be superfluous to decorate it in an original way before serving. There are many options for how to decorate a Mimosa salad, we offer several of them:

1. Mimosa branches. To do this, use several branches of dill and grated yolks. From these products, flower branches are formed.
2. Gold fish. The salad must be laid out in the form of a fish, the scales of which will serve as dimes of boiled carrots. Boiled eggs, cut into circles, will be the eyes, and the olives will be the pupils. Lettuce leaves can be used to create tail and fins.
3. Lilies. Grated yolks cover the salad, the sides of the dish are sprinkled with chopped herbs. Lilies are formed with the help of rolled cheese slices. The stems of the flowers are onion feathers.

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How to make Mimosa salad: recipes

Novice culinary specialists can be confidently called the lucky ones, because the unexplored expanses of culinary masterpieces open up before them. And experienced housewives need to make an effort and show their skills to diversify the classic recipe for the popular mimosa salad without potatoes and carrots. Ease of preparation and a large selection of products allow you to experiment with basic ingredients and achieve the desired result.

The history of the emergence of the salad "Mimosa"

You know that in the 70s of the twentieth century, mimosa salad quickly gained popularity among Soviet housewives and even displaced herring under a fur coat and salad Olivier from already "familiar" places.

When the store counters were not spoiled with a special abundance of products, the mimosa salad was very helpful, since it included the most common ingredients that could always be found.

This beautiful spring salad got its name for its resemblance to the bright yellow mimosa flowers scattered over the white "snow". The role of "snow" in the salad, you guessed it, is played by the egg whites, and the mimosa flowers are the grated yolks.

The subtleties and secrets of cooking your favorite salad "Mimosa"

The popularity of mimosa salad has led to the creation of a large number of different recipes for its preparation. The main ingredients of the salad are fish, eggs, onions and mayonnaise, the rest are considered minor and can be very diverse.

Mimosa is made with potatoes, carrots, butter, cheese, sour apple, rice and even croutons are also added. But whatever ingredients are used, each housewife considers her salad to be the best, most beautiful and most delicious.

The process of making it is quite simple: it is enough to lay successive layers and let the dish soak a little.

As an alternative to canned fish, you can offer:

• crab sticks;
• boiled salmon;
• and even hot smoked red fish.

Choose your favorite fish and you can't go wrong.

The main thing is to remember that high-quality mayonnaise is the determining factor in shaping the taste of the salad. It should be greasy, as light mayonnaises can significantly change the taste of the salad.

Experience has shown that classic mimosa is difficult to spoil using fresh products.

You can replace regular cheese with a spicy one or even a curd product, remove the classic and add new ingredients. Sweet peppers, mushrooms, red caviar and pickled cucumber will add originality to the salad.

The classic recipe for Mimosa salad without potatoes and carrots

Ingredients

• - 6 pcs. + -
• - 1 PC. + -
• - 70 g + -
• - 100 g + -
• Canned fish - 1 can + -
• - 70 g + -

How to cook an appetizing mimosa salad without potatoes step by step

Mimosa is amazing in any composition with any canned fish, be it pink salmon or cod, saury or sardine, and the original recipe for this salad can be easily adjusted, depending on taste preferences and tasks.

There are hostesses who prepare this popular salad without potatoes and carrots, which makes it unusual and interesting in its own way.

1. Boil eggs and cool in cold water. We clean them, and then divide them into yolks and whites.
2. We rub the proteins on a beetroot grater and distribute half on the bottom of the salad bowl.
3. Pre-freeze the butter, then rub directly into the salad. This is the very secret ingredient that will give the salad a special tenderness.
4. Then three half of the cheese.
5. Peel and chop the onion as small as possible. Spread half the onion on top of the cheese.
6. Drain the excess liquid from the canned food, take out the seeds (if available) and knead with a fork. We spread half of the canned food in the next layer after the onion, then grease it with mayonnaise.
7. Then we repeat laying out the salad in the same sequence with the remaining ingredients.
8. Grease the top of the salad with mayonnaise and sprinkle with finely grated yolks.

A small sprig of dill will be an ideal decoration to complete the look of mimosa. It can be placed on top of the finishing layer before sprinkling the yolks on the salad.

Butter is the most controversial ingredient in this dish. Its use in salad is a well-established tradition of the correct mimosa, but not everyone agrees with this rule.

Adding a middle layer of butter to the salad significantly increases its fat content, and, accordingly, the calorie content. We offer to cook apple mimosa without oil, the recipe of which will definitely suit your taste.

Ingredients

• Chicken eggs - 4 pcs.;
• Onions - 1 pc.;
• Green apple - 1 pc.;
• Hard cheese - 100 g;
• Canned fish (bank) - 1 pc .;
• Mayonnaise - 70 g;
• Sour cream - 70 g.

How to quickly collect apple mimosa with sour cream at home

1. We prepare products. Boil the eggs, clean and rub the proteins on a coarse grater. Clean and finely chop the onion, drain the excess liquid from the canned food and knead it with a fork. Rub the cheese and apple on a coarse grater.
2. Lay out the mashed fish with the first layer and grease with mayonnaise.
3. Next, lay out the finely chopped onion.
4. Cover the onion with apple and mayonnaise successively.
5. Next, lay out the prepared proteins and cheese.
6. Apply sour cream with the last layer and sprinkle it with finely mashed yolks.

The amount of mayonnaise and sour cream added can be adjusted depending on taste preferences. Such delicious and unusual mimosa will certainly appeal to lovers of apples in salads.

Mimosa salad, step-by-step recipe with krill meat

In addition to the already presented unusual recipes for mimosa salad, we offer you another interesting version of its flavoring.

We are talking about using, instead of the usual canned fish, shrimp or krill meat, giving the salad a certain sophistication, originality and tenderness.

Ingredients

• Chicken eggs - 5 pcs.;
• Onions - 1 pc.;
• Hard cheese - 100 g;
• Butter - 100 g;
• Krill meat (100 g can) - 2 pcs.;
• Mayonnaise - 150 g.

Step by step preparation of tender mimosa salad with krill meat

1. Boil the eggs and cool in cold water, peel them off. Separate the whites from the yolks, three whites on a beetroot grater.
2. Peel and chop the onion as small as possible.
3. Rub the cheese on a coarse grater. We put the butter in the freezer for a while - we will rub it directly into the salad.
4. Knead the krill meat with a fork and divide it into two equal portions.
5. We collect the salad:

• lay out the proteins in the first layer;
• followed by cheese and half of the krill meat;
• then comes a layer of mayonnaise;
• put onions on top of it and rub hard butter;
• then put the second part of the krill meat;
• coat with mayonnaise and generously sprinkle the top of the salad with grated yolks.

Garnish with fresh herbs and serve. Do not postpone taking a sample on the back burner!

You can serve mimosa salad without potatoes and carrots to the table in various ways. It can be both a common dish and portioned bowls, but the greatest effect is produced by serving the salad in a transparent salad bowl, where each layer of mimosa is visible.

There are also unconventional ways of presenting a salad, for example, in the form of a roll. Experiment with pleasure and surprise with your skill!

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. And products for it can be found in the nearest supermarket.

The classic recipe for mimosa salad uses canned fish sardines or saury. If you wish, you can experiment, for example, add canned mackerel, pink salmon, tuna or other fish in oil to the salad.

Let's look at the classic recipe for making Mimosa salad with canned foods such as sardines or saury.

Salad ingredients

Calorie content

Calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making the classic Mimosa salad

• Step 1

  Boil jacket potatoes, carrots and eggs until tender. When the vegetables and eggs have cooled, peel them.




Step 2

Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.




Step 3

We open the canned fish and put it on a plate. Remove the bones and grind the fish with a fork. If there is too much oil and fish stock, you can drain off some to prevent the fish puree from becoming too runny.




Step 4

Cut the potatoes into small cubes or three on a grater. We put it in a deep plate in the first layer. We coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you would like to serve it flat on a plate, you can use the split cooker.




Step 5

Put canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. Better to spread the sardine or saury on the potatoes. The potatoes will absorb the oil and juice, and the salad will turn out to be more delicious and beautiful.




Step 6

Drain the water from the onion and squeeze it thoroughly. Spread on top of the fish and coat with a little mayonnaise. You do not need to salt, because the fish is usually quite salty.




Step 7

We take boiled eggs and separate the whites from the yolks. We rub them separately from each other on a grater. We spread the next layer of protein, grease with mayonnaise, salt and pepper.




Step 8

We also grate boiled carrots. We spread it in the next layer, grease with mayonnaise and lightly add some salt.




Step 9

Sprinkle the salad with grated egg yolks. Decorate with herbs if desired. At this point, our salad is ready, but before serving it is better to leave it in a cold place for a couple of hours. When Mimosa is soaked, you can serve it to the table and enjoy an unusually delicate and pleasant taste.

2 comments

Mimosa salad with canned fish is very popular due to its excellent taste and ease of preparation. This salad is often prepared for a festive table. Along with the classic Olivier and Herring under a fur coat, this salad favorably decorates the New Year's table and is a good nutritious snack.

Mimosa salad got its name due to the similarity with the flowers of the same name. It is usually prepared in layers, and grated egg yolk is laid out with the top layer. Some housewives prefer to decorate mimosa with cheese, add an apple to the salad, or replace canned fish with salted red fish.

So, if you liked the traditional recipe for Mimosa salad, check out a few more alternative, but equally delicious, options for this salad.

Mimosa salad with sardines - a simple recipe

Very often, Mimosa salad is prepared with canned sardines in oil. Sardine is a very tasty fish that is the "heart" of the salad and goes well with boiled potatoes and eggs. Let's look at the simplest recipe for making mimosa salad with sardines, which can be made at home in a matter of minutes.

Ingredients:

• Sardine in oil - 1 can
• Potatoes - 2 pieces
• Eggs - 3 pieces
• Carrots (large) - 1 pc
• Onion (large) - 1 piece
• Mayonnaise - for dressing
• Salt, ground pepper - to taste
• Greens - for decoration.

Salad preparation:

1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
2. Peel the onion and cut into small pieces. Fill with cold water and add a tablespoon of vinegar. We leave to marinate.
3. Open a can of sardines, transfer to a plate and remove the bones. Knead the fish with a fork until smooth.
4. Cut the potatoes into small cubes and divide into two parts. Put the first part in a deep plate in an even layer. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardine on the potatoes.
6. Drain the water from the onion, squeeze it and put it on top of our fish. Lubricate with mayonnaise.
7. Peel the boiled carrots and rub on a coarse grater. We spread it in the next layer and also grease it with mayonnaise. Lightly add some salt.
8. Separate the whites from the yolks and cut into cubes. We spread the proteins in the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and cover with mayonnaise as well.
10. We rub the egg yolks on a fine grater and cover our salad with them.
11. Decorate Mimosa with herbs and leave in the refrigerator for a couple of hours.

When the salad is soaked, we serve it to the table and enjoy its delicate taste. Bon Appetit!

Mimosa salad with hard cheese

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out to be even softer and tastier. Try to cook this wonderful dish according to our recipe, and you will always remain an ardent fan of it!

Ingredients:

• Canned fish (sardine, saury) - 200 g
• Hard cheese - 120 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Chicken eggs - 3 pcs.
• Bulb onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. We put potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and fill it with boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can take any canned fish for salad. Perfect for mimosa sardine or saury in oil. You can also make a delicious salad with pink salmon. So, open the canned food, remove the bones and carefully knead the fish with a fork. If there is too much oil and brine, some of it can be drained to prevent the minced fish from becoming too runny.
4. Peel the boiled potatoes and cut into small cubes. If desired, you can grate it on a coarse grater.
5. Carrots are also peeled and grated three.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheese on a coarse grater.
8. Separate the egg yolks from the whites and rub separately.
9. Next, take a beautiful deep salad plate and lay out half of the potatoes in the first layer. We coat it thoroughly with mayonnaise. Salt and pepper.
10. Next, lay out our fish, and on top of it pickled onions. Lubricate with a little mayonnaise.
11. We spread a layer of carrots and also coat with mayonnaise and salt.
12. Place the egg whites and mayonnaise as the next layer.
13. Next comes the layer of the remaining potatoes.
14. The cheese can be put in the penultimate layer, also smearing it with a small amount of mayonnaise and covering the mimosa on top with grated egg yolks. Sometimes the order of the layers is changed, first laying out the yolks and sprinkling the salad with grated cheese on top. Here's how you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for making Mimosa salad with melted cheese

Another recipe for a very tender Mimosa salad with melted cheese will definitely appeal to those who love delicate and hearty salads. You can prepare such a Mimosa for the New Year or Birthday. And thanks to the availability of ingredients, this recipe is great for the everyday table. So.

Ingredients:

• Canned fish (sardine, saury) - 1 can
• Processed cheese - 100 g
• Chicken eggs - 3 pcs.
• Potatoes - 3 pieces
• Carrots - 1 piece
• Large onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Rinse the carrots and potatoes and cook until tender. We also boil hard-boiled eggs and leave to cool.
2. We clean the onion and cut into smaller cubes. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of onions, while keeping them crisp and fresh.
3. Open the canned food and transfer to a deep plate. Remove the bones from the fish and knead the fillets with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and easy to grate. Just do not overdo it, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. We take a beautiful deep plate or flat plate and a split form. We spread the first layer of potatoes, grease it with mayonnaise, salt and pepper.
6. We put our canned food on the potatoes.
7. Drain the water from the onion, squeeze it and put it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. Also grease with mayonnaise, lightly add some salt.
9. Separate the egg whites from the yolks and cut into small pieces. We spread it in the next layer and grease it with mayonnaise.
10. We take out processed cheese from the freezer, three on a coarse grater and put on top of the proteins. Add mayonnaise.
11. Rub the yolks on a fine grater and sprinkle the salad with them. We send the dish to the refrigerator so that it is well saturated.

After 2 - 3 hours, Mimosa with cheese can be served. The finished salad turns out to be quite satisfying, tasty and tender. Bon Appetit!

Mimosa salad with canned tuna

Those who prefer less nutritious and healthier foods can try making Mimosa with canned tuna. Tuna will give the salad new flavor notes, and the fish itself is more beneficial to health.

Ingredients:

• Canned tuna - 200 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Eggs - 3 pieces
• Onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil jacket potatoes, carrots and eggs until tender. We drain the water and leave to cool.
2. Cut the onion into cubes, fill it with cold boiled water and add a tablespoon of vinegar. We leave to marinate.
3. Open the can of tuna and grind the fillets.
4. Next, take a salad plate and place the diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.
5. Place the tuna next.
6. Drain the water from the onion and put it on top of the tuna. Lubricate with a thin layer of mayonnaise.
7. With the next layer, lay out the carrots grated on a coarse grater and coat with mayonnaise.
8. Next comes a layer of crushed egg whites, which also need to be seasoned and lightly salted.
9. Top the salad with egg yolks, chopped on a fine grater. By the way, in order for the yolks to retain their beautiful yellow color, eggs should be boiled for no more than 10 minutes.

We put the prepared salad in the refrigerator for 2 - 3 hours. During this time it will soak well and become more tender. When serving, you can decorate Mimosa with herbs, tomato roses, or even grind with chopped walnuts. Bon Appetit!

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in your salad, you can try making Mimosa with sardines or saury and rice. It is better to take long-grain rice for salad, since it sticks together less. It is also advisable to add cheese to the salad, which will make the taste of Mimosa richer and more delicate.

Ingredients:

• Sardine in oil - 1 can
• Long grain rice - 0.5 cups
• Eggs - 4 pieces
• Green onions - bunch
• Hard cheese - 130 g
• Carrots - 1 piece
• Butter - 1 tsp
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the canned food, remove the bones and knead the fish fillets with a fork.
3. Boil rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and spread the prepared rice in the first layer.
5. Next, we place our canned food.
6. Chop the onion and sprinkle with the fish. We coat with mayonnaise.
7. Separate the whites from the yolks and grind. Put in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Rub the cheese and place on top of the whites. We coat with a little mayonnaise.
9. We grate the carrots and spread them in the next layer. We coat with mayonnaise.
10. Sprinkle the salad on top with grated egg yolks.

Ready salad can be served immediately or left in the refrigerator for 30 - 60 minutes. If desired, you can decorate it with herbs or place grated cheese on top of it.

Mimosa with pink salmon - delicious salad

According to this recipe, you can prepare a very tasty and mouth-watering Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and delicate taste. Also, such a salad will perfectly complement the New Year's or festive table, eclipsing the traditional Herring under a fur coat or the classic Olivier salad.

Ingredients:

• Canned pink salmon - 200 g
• Potatoes - 3 pieces
• Carrots - 2 pieces
• Eggs - 3 pieces
• Onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. We put potatoes, carrots and eggs in a saucepan and set to cook. By the way, it is better to get the eggs in 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and fill it with boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and knead it with a fork.
4. Put the Mimosa salad in layers in a deep plate or bowl. The first layer is better to place diced potatoes. Then the liquid from the fish will saturate it, and the salad will not float. A layer of potatoes must be greased with mayonnaise, salt and pepper.
5. Next, put a layer of pink salmon on the potatoes.
6. Squeeze the pickled onions and spread the next layer on top of the fish. Lightly coat with mayonnaise.
7. On top of the onion, lay out a layer of grated carrots and also grease with mayonnaise. Salt and pepper to taste.
8. Separate the egg whites from the yolks. We will need the latter to decorate the salad. Cut the proteins with a knife or grate them. Put on carrots, salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks, distribute evenly over the entire surface.

On this, the Mimosa salad with pink salmon is ready. Leave it in the refrigerator for a while to soak the vegetables and eggs in the mayonnaise. Garnish with fresh parsley or dill before serving.

Mimosa salad with butter

If the classic salad seems too dry for you, try making Mimosa with butter. According to this recipe, Mimosa was prepared in the old days. The oil made this salad more nutritious and tender, perfectly replenishing the taste of vegetables and canned fish.

Ingredients:

• Canned fish (sardine, saury in oil) - 200 g
• Potatoes - 3 pieces
• Eggs - 3 pieces
• Carrots - 2 pieces
• Onion - 1 piece
• Butter - 50 g
• Mayonnaise to taste
• Salt, spices - to taste

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Put the butter in the freezer so that it freezes and is easy to grate.
3. Chop the onion smaller and marinate in water with a little vinegar.
4. We extract the bones from the canned fish and knead the fillets.
5. We take a deep bowl or plate and begin to lay out Mimosa in layers. To do this, cut the boiled potatoes, divide them into two parts and put half on the bottom of the plate. Thoroughly coat with mayonnaise and salt. Sprinkle with a little ground pepper.
6. Next, lay out the fish fillet, and pickled onions on it. The water must first be drained, and the onion itself must be squeezed well. Lubricate with mayonnaise. You do not need to salt.
7. Next, place the boiled carrots grated on a coarse grater and also coat with mayonnaise.
8. Next comes a layer of the remaining potatoes, which should also be greased with mayonnaise and salt.
9. We separate the egg whites and yolks and three separately from each other. We spread the proteins on the potatoes and grease with a little mayonnaise. Salt and pepper to taste.
10. We take out the oil from the freezer and three grated. Put on top of the proteins, salt.
11. Sprinkle Mimosa with grated yolks on top and decorate with herbs.

Serve mimosa with butter immediately after cooking. Store the salad in the refrigerator, because the butter will melt quickly and the salad will lose its flavor.

Mimosa salad with cod liver - delicious

The classic recipe for Mimosa salad with cod liver is prepared according to the same principle as the salad with sardine. The cod liver taste is very pleasant and unusual. In addition, such a salad turns out to be more useful, because the liver contains a large amount of useful minerals and trace elements that have a beneficial effect on the human body.

Try to cook Mimosa with cod liver and you will forever remain a fan of this delicious, healthy and original salad!

Ingredients:

• Potatoes - 2 pieces
• Cod liver - 200 g
• Hard cheese - 150 g
• Eggs - 3 pieces
• Carrots - 1 piece
• Bulb onion - 1 piece
• Mayonnaise to taste
• Salt, pepper - to taste

Preparation:

1. We wash and boil the peeled potatoes and carrots. We also boil the eggs until tender.
2. We rub the carrots on a coarse grater. Three potatoes on a grater or cut into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Knead the cod liver along with the oil using a fork.
5. Separate the egg yolks from the whites and rub separately from each other.
6. We begin to lay out the salad. To do this, take a deep plate or salad bowl and put a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. Put our liver on top, and pickled onions on it.
8. Next, lay out the carrots, evenly distribute and grease with mayonnaise. You can lightly salt and pepper it.
9. We spread a layer of egg whites, salt and coat with mayonnaise.
10. Three cheese on a grater and put on top of the proteins. We also coat with a little mayonnaise.
11. Next, decorate the salad with grated yolks. You can slightly pepper and add sprigs of herbs.

To make Mimosa with liver soaked better, it is better to leave it in the refrigerator for a couple of hours before serving. If desired, cheese can be excluded so that the salad is less high in calories. Also, some housewives prefer to add onions lightly fried in butter instead of fresh ones to Mimosa.

Mimosa with apple - a simple recipe

Mimosa with apple turns out to be lighter and more tender. The apple adds a slight sourness to the salad. It perfectly complements the taste of vegetables and canned fish. Try this recipe for Mimosa with Sardine and Apple. Treat yourself and your loved ones with a delicious and healthy salad!

Ingredients:

• Sardine in oil - 200 g
• Apple - 1 piece
• Potatoes - 2 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Eggs - 4 pieces
• Mayonnaise
• Salt, pepper - to taste

Cooking Mimosa:

1. Boil potatoes, carrots and eggs until tender. Set aside to cool down.
2. Cut the onion into smaller pieces and marinate in water with the addition of vinegar.
3. Open the sardines and remove the bones from them. Push with a fork.
4. Cut the potatoes into cubes or three on a grater. Put in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
5. Put the fish fillet on top.
6. Drain the water from the onion, squeeze it well and put it on top of the fish. Lubricate with a little mayonnaise.
7. Separate the whites from the yolks. Three on a grater.
8. Lay out a layer of proteins. Lubricate with mayonnaise, salt and pepper.
9. Peel the apple and grate three. We spread it in the next layer and grease it with mayonnaise.
10. Add a layer of grated carrots and coat with mayonnaise.
11. Sprinkle the salad with grated yolks on top, decorate with herbs.

This completes the Mimosa salad with apple. You can serve it immediately after cooking or leaving it in a cold place for 30 - 40 minutes. If you wish, you can add grated hard or processed cheese to the salad. You can also sprinkle the mimosa with chopped walnuts.