Choose Bright Original Mimosa Salad Recipes on the Website Internet Portal. Evaluating options with canned and weakly fat red fish, other types of canned fish, cod liver, rice, with the addition of boiled vegetables and without them, a variety of melted and solid cheeses. Get every time a new festive kushany!

The main ingredient of the salad is canned fish. The main thing is that it can be canned fish in our own juice or in oil. As a rule, the salad is chosen to the scumbers, a pink salmon or salmon, sardine. Similarly, sprats or cod livers are used. In a lightweight version of "Mimosa" you can use crab sticks.

The five most commonly used ingredients in the recipes of Salad "Mimosa" classic:

Interesting recipe:
1. Boil potatoes "in uniform", carrot and eggs. Cool. Clear.
2. All prepared components (except for outer and fish) are crushed on medium in size to the grade cell.
3. The bulb is finely chopped, pour with boiling water for 5 minutes, pick up.
4. First layer lay out half of the volume of grated boiled potatoes (not pressed it). Lubricate or make a grid of high quality, fat mayonnaise.
5. On each subsequent layer, except for the top, also make a grid or lubricate mayonnaise.
6. The second layer is a pre-sulent fish.
7. FURTHER FLOWLED LOCAL BLUK.
8. The remaining half of the sputum potato.
9. Then stuck carrots.
10. The coolest cheese layer.
11. Bar of egg protein.
12. In the final, covered with the yolk in the final right on the dish.

The five fastest recipes for Mimosa's salad classic:

Useful tips:
. Instead of canned fish in the Mimosa salad, you can use a weakly salted pinkish, salmon or salmon.
. Puckaciousness Salaptic will add prunes if it is melted to cut and put it in a penultimate layer.
. Potatoes can be replaced by boiled rice.
. To give the dish of a saturated cream taste, it is worth adding to it grated, pre-frozen butter.

Before talking in detail about the layers of the Mimosa salad and their sequences, we will remind briefly the story of his appearance. Mimozu came up with the times of the USSR, when there were only such fish canned food in free access, as Sarah and Sardines, and the pink salmon, Keta and salmon were a terrible deficit and with difficulty were taken to great holidays. The salad was obtained for the similarity with a yellow, fluffy flower mimosa - his role here was performed by crushed chicken yolks. Salad quickly loved not only for simple ingredients, but also for an unusual, very interesting fish taste, so mimoseu was happy to prepare for solemn tables.

What layers includes Mimosa? The initial salad recipe was like this: egg whites, grated on a large grater, cream cheese or solid, grated more finely, half the canned canned bone banks, a layer of grated butter, a layer of finely cruised onions. Next was the second half of canned food, and between the layers did a mesh from the mayonnaise or simply smeared the mayonnaise with a spoon. The top of the salad is invariably sprinkled with crocked yolks. Later, the salad recipe was supplemented with boiled carrots, boiled potatoes or rice.

Perhaps, now Cyar or Sardines are more likely to replace the mackerel, hunchback or salmon, and sometimes even apples or fresh cucumbers add to mimosu to achieve easier taste. Someone loves the first layer of salad to lay out rice or potatoes, and someone prefers to put the fish, but it is not so important. The only rule when assembling mimosa is to leave the egg yolks from above, and all other layers can go randomly.

We hope that you will be able to cook delicious mimos on our recipes without any problems!

Classic recipe for mimosa salad with canned and cheese

Mimosa salad on a classic recipe with canned and cheese is one of those salads that are often found on our tables. And it is not surprising, because this salad is so tasty! Canned fish here can be any, but necessarily in its own juice or in oil, because canned food in tomato sauce is not added to mimos.

60 min.Print

Bon Appetit!

Tip: Mayonnaise can not be lubricated all the mimosa layers specified in the recipe, but add it less at your request. To reduce the fat content of the sauce, mix mayonnaise with a nonclass sour cream or with a disadnant yogurt.

Simple and delicious recipe for mimosa salad with saury

Probably, in the USSR, the most popular version of Mimosa was salad with Saira, because this fish more often appeared on sale in a canned form. According to the classic recipe, each layer of mimosa is launched a mild mayonnaise mesh, so we recommend using low-fat, and more lean mayonnaise, so as not to increase the caloric content of the dish.

Ingredients:

• Saer in oil - 1 bank.
• Chicken eggs - 3-4 pcs.
• Cheese solid or melted - 100 gr.
• Onion - 1 pc.
• Mayonnaise - to taste.
• Salt, ground pepper - to taste.
• Fresh dill or parsley - for decoration.

Cooking process:

1. Remove the fish from the bank, froline flesh, and remove the bones completely.
2. The onions (white or purple, which is sweeter than yellow) is very small.
3. Cutted potatoes and carrots are boiled in the peel, clean and soda on the grater.
4. Eggs welded by hard and also cold, you need to separate the proteins from yolks. Yolks are warm up for a fork, and the proteins are drunk on the grater.
5. Collect salad layers: Potatoes like the most dense ingredient, it is best to put the first layer, sprinkle it onions, salt and make a mesh from mayonnaise.
6. Next: Fish layer + bow + mesh from mayonnaise.
7. Next: Cheese, grated on grater + light mesh.
8. Lastly, rubber carrots are stacked, and finely cropped yolks are sprinkled so that the salad looks bright and smart.
9. Next, the hour is cooled in the refrigerator, then decorates the mayonnaise mesh and fresh dill.

Bon Appetit!

Classic Mimosa Salad with Sardina

If you are looking for on the Internet to cook fast, tasty and cheap, then prepare mimosu salad with canned sardine. Such a simple combination of boiled vegetables, fish and eggs with mayonnaise like it very much, and the salad is not sin even for a festive table despite his seeming simplicity!

Ingredients:

• Sardines - 1 bank.
• Potatoes - 2-3 pcs.
• Carrot - 1-2 pcs.
• Onion - 1 pc.
• Chicken eggs - 3 pcs.
• Mayonnaise - to taste.
• Salt to taste.
• Greens of dill - for feeding to the table.

Cooking process:

1. Potatoes, carrots and eggs booke to complete readiness, eggs must be welded screwed.
2. In vegetables, remove the peel and soda them on the shallow or on the middle grater.
3. Eggs separated proteins from yolks, the yolks are squeezed with a fork, and the proteins are soda on the grater.
4. Leek Clean and distortion very finely. Instead of the onion onions, you can use the onions green, and if there is still onion, then better white or red, where less bitterness.
5. Sardy pieces remove from the bank, free from the bones and disarm fork, you can add to them and some oil from the bank so that the fish is more juicy.
6. Place the salad into a salad bowl or on a wide flat plate layers, starting with potatoes, sprinkled with salt, onion and a mumbled mayonnaise.
7. Next: Fish layer + onion + mayonnaise mesh.
8. Layer proteins + mayonnaise mesh.
9. Layer of carrots.
10. Before serving on the table salad, hold down a little in the cold so that the layers are soaked.
11. Then sprinkle with yolks, decorate the fine mayonnaise mesh and dill branches.

Bon Appetit!

Tip: All ingredients, except for yolks and onions, can be divided into 2 parts and lay out no one layer, but two layers in a salad. But fish in this case is not alone, but two jars, so mimosa has a more pronounced fish taste. Salt and pepper in mimosis use at their discretion.

Delicious cooking recipe mimosa with mackerel

Mimosa salad with mackerel like many more than ordinary classic mimosa. Thanks to the fish, it acquires a completely different taste than when canned food. Hot smoked mackerel is softer, but it is possible to add a cold smoked meal to mimosu, and a low-headed scumbuline and canned.

Ingredients:

• Canned mackerel - 250 gr.
• Potatoes - 2-3 pcs.
• Carrot - 1-2 pcs.
• Onion - 1 pc.
• Chicken eggs - 2-3 pcs.
• Mayonnaise - to taste.
• Salt to taste.
• Pepper black or white ground - to taste.
• Greens - for feeding to the table.

Cooking process:

1. Drink in advance carrots, potatoes and eggs screwed, clean them and soda on a large or on medium grater (eggs are drunk only proteins, and yolks are warm up for a fork).
2. Onions Cut the finely and pickle for 15 minutes (half a cup of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar + a little salt).
3. At the end, the onions need to be well aged from the marinade, rinse with water and eliminate the sieve.
4. The pulp of mackerel smoked or a low-headed separated from the bones and cut into small cubes. Canned meal and hot smoking mackerel just kneaded fork. Collect salad in such a sequence: grated potatoes, mackerel, egg whites, carrots.
5. Each layer, besides the latter, sprinkle onion cubes and definitely rinse the mayonnaise. Optionally, the layers are suitable and poured with black or white ground pepper.
6. Finished salad insist in the refrigerator for about an hour, sprinkle with grated yellowers and decorate the dill's greenery or parsley.

Bon Appetit!

Salad Mimosa with butter

Delicate mimosa salad can be prepared by adding butter there. The usual mimosis makes the most simple canned food, but you can experiment and prepare mimos with frozen butter and tuna or hunchback.

Ingredients:

• Rice dry - 0.5 tbsp.
• Solid cheese - 100 gr.
• Creamy oil - 50 gr.
• Canned fish - 1 bank.
• Eggs - 4 pcs.
• Salt to taste.
• Carrot - 1-2 pcs.
• Onion onion - 1-2 pieces.
• Mayonnaise - for lubricating the layers.

Cooking process:

1. Boil carrots and eggs in advance, as well as a rice bag designed for quick cooking (or half a glass of conventional round or long rice).
2. Onions Cut finely. If you do not like it a pronounced taste, then pour onion for 5 minutes with boiling water or pickle for 15 minutes (for the marinade you need half a cup of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar and chipping salt). At the end, the onions need to move well and squander from the water through a sieve.
3. Carrots, Egg and cheese protein on medium grater or large.
4. Yolk leak up for a fork.
5. The flesh of the fish separated from the bones and disarm fork.
6. So that the salad has a smooth form, it is possible to collect it with the help of a culinary ring. The layers go in such a sequence: rice, egg whites, fish, grated frozen oil, carrots and cheese.
7. Each layer, besides the latter, sprinkles a little onions and is lubricated with a mesh from mayonnaise.
8. Finished mimose with oil and cheese you need to stand in the cold so that the oil is frozen, and the layers are impregnated with mayonnaise.
9. Before serving the top of the salad, sprinkle with a grated yolk.

Bon Appetit!

Tip: So that the salad has a more pronounced fish taste, you can add not 1, and 2 canned canned banks, posing them in two layers - fans of the fish will like this option more.

Rich Mimosa Salad with Potato

The mimosa salad recipe with potatoes most often apply to build something in the kitchen is not costly, however, but not too ordinary. This salad is preparing, which is called, from the primary means, but in the end it turns out very tasty!

Ingredients:

• Sardine or other fish - 1 bank.
• Potatoes - 2-3 pcs.
• Egg chicken - 3 pcs.
• Cheese fused - 150 gr.
• Carrot - 1-2 pcs.
• Mayonnaise - to taste.
• Salt to taste.
• Onion - 1 pc.

Cooking process:

1. Weld the root in the uniforms to cool down and clean them.
2. Also enclose with steep eggs.
3. Potatoes and carrots grind on medium grater.
4. Next, proteins need to grasp large, so as not to open, but yolks will have to turn the fork and do it as much as possible.
5. Canned fish separated from the bones, and drum down the pulp, adding a little oil from canned meakty.
6. Long-go very little ones, you can pick it up or put in a salad.
7. We start assembling mimosa. The first is potatoes + a bit of onions + mesh from mayonnaise.
8. Fish + a little onions + mayonnaise mesh.
9. Egg protein + mayonnaise mesh.
10. Carrot + louder + mayonnaise mesh.
11. From above (and from all sides, if the salad is posted on a flat plate), pour mimosely grated on the middle grater of the melted cheese. I need to hold the cheek at least an hour in the freezer so that it is easy to run.
12. Top pour crushed yolks from above and add green dill with twigs.

Bon Appetit!

Step-by-step recipe for mimosa with rice

Mimosa salad with rice is also tasty, like mimosa with potatoes. And to find out what will have to do you like more, prepare both versions of mimosa. Salad will not make you spend too much time in the kitchen, if you buy rice in small disposable bags, which are boiled quickly and easily.

Ingredients:

• Canned fish - 1 bank.
• Mayonnaise - to taste.
• Carrot - 2 pcs.
• Rice dry - 0.5 tbsp.
• Eggs - 4 pcs.
• Salt to taste.
• Onions - 1-2 pieces.

For marinada:

• Vinegar 9% - 1 tsp.
• Water - 0.5 st.
• Salt is a pinch.
• Sugar - 0.5 h. L.

Cooking process:

1. Swarute in advance, cool and clean the carrots and eggs.
2. Carrot Stodit on the grater, egg whites are also soda, and yolks are fronted by a fork in a small crumb.
3. Before full readiness, weld in salted water rice, away and cool. You can even rinse a little rice so that it is not very sticky.
4. While the rice is boiled, pickled onions, sliced \u200b\u200bon thin quarters of the rings or on cubes. Marinade prepare on the recipe.
5. Hold down onions in the marinade 15-20 minutes and run it, rinse with clean water and squeeze (you can not flush if you like a very pickled onion).
6. At the bottom of the Saladka, lay out a smooth layer of half from all the boiled rice, lubricate it a little mayonnaise.
7. The flesh of fish without bones, frown for a fork and lay out half the pulp in rice (from above the fish you can pour juice from canned food to become juicy).
8. Put half from the entire bow + mesh from the mayonnaise.
9. The next layer is grated carrots.
10. Next: Squirrels + mesh from mayonnaise.
11. Next: Rice + mayonnaise + canned residue.
12. From above, lay out the remaining marinated bow + mesh from mayonnaise.
13. Mimosu with rice can be withstanding in the refrigerator under the lid so that the salad cooled a little, and before serving on the table, decorate with grated yellow and dill branches, creating imitation of mimosa colors.

Bon Appetit!

Mimosa salad recipe with apple adding

We offer you the usual mimo to supplement the taste of a grated apple - in this salad it is like more than the place. The rest of the components of the apple will give its fragrance and the necessary freshness and in the end you will get a very original dish.

Ingredients:

• Chicken eggs - 4 pcs.
• Solid cheese - 120 gr.
• Saer in oil - 1 bank.
• Onion - 1 pc.
• Apple - 1 pc.
• Carrot - 1 pc.
• Mayonnaise - to taste.
• Fresh dill - for decoration.

For marinada:

• Water - 0.5 st.
• Vinegar table - 1 tsp.
• Salt is a pinch.
• Sugar - 1 tsp.

Cooking process:

1. Boiled to readiness carrots and eggs, welded hard, clean, let it cool.
2. Eggs split proteins and yolks.
3. Yolks are a fork, put them in a separate container.
4. Proteins Suitoriate on the grater, also do it with carrots.
5. Onion ripe on the very thin quarters of the rings, it is also smaller.
6. Lay out onions in a deep pile, pour half a glass of cooled boiled water with vinegar, pinch of salt and sugar. Marinate bow 10-15 minutes, then strain from the marinade. If the bow looks like sour, it can be washed with boiled water and sonar.
7. From the banks, get a sairo, remove the bones and disarm the pulp for a fork.
8. On the bottom of the Saladka or a flat dish, where you plan to collect a salad, lay out Sair, pour it onion and make a mesh from mayonnaise. Mayonnaise do not put a lot.
9. Next: The layer of grated proteins + light mesh from mayonnaise.
10. The next layer is grated cheese.
11. Next: grated apple without seeds and peel + thin mesh from mayonnaise.
12. The top of salad and his sides, if it is assembled on the dish, you need to be sealed with a layer of boiled grated carrots.
13. Then the salad can be cooled in the refrigerator 1 hour, and in front of the feed on the table itself, decorate with scenes yellow and dill branches.

Bon Appetit!

Mimosa with the addition of cucumber - step-by-step recipe

The traditional mimosis is very diversified by adding fresh cucumber. This vegetable, any dish, always gives the taste of spring freshness, light crust drawn and very pleasant, thin fragrance. And Mimosa salad is no exception.

Ingredients:

• Canned fish in oil - 1 bank.
• Onion - 1 pc.
• Carrot large - 1 pc.
• Chicken eggs - 3-4 pcs.
• Fresh cucumber - 1-2 pieces.
• Mayonnaise - to taste.
• Dill - for decoration.
• Salt cook - to taste.
• Pepper black ground - to taste.

Cooking process:

1. Carrots are a big or two-three middle donken until ready, then cool and clean the skin of the carrot.
2. Eggs also boil the booster to readiness.
3. Onions are disturbed by small cubes. Leek take white or purple, in which less bitterness than in yellow. At the request of the disturbed onions, fill in boiling water for 5 minutes so that it is cold and gave bitterness.
4. Sattail carrots on the grater. How you do it, large or finely, it does not matter much.
5. In peeled and cold eggs separating proteins from yolks. Yolks are scattered with a fork, and squirrels in the grater, like carrots.
6. Canned food away from the oil, remove the bone from fish, and the pulp frighten the fork. If the fish is dry taste, add some oil from the jar and disarm the fork again.
7. Cucumbers (2 small soil or half of a large long greenhouse cucumber) Wash, cut the tips and soda them on a coarse grater. It is not necessary on the shallow, otherwise the cucumber will release a lot of its juice.
8. Collect salad layers. At the bottom of the Saladka or a flat plate lay out the canned layer, then the mayonnaise mesh and a little onion.
9. Next - protein + thin mesh from mayonnaise and a little onion.
10. Next, the cucumber + layer of grated carrots.
11. Top salad decorate with grated yolk and fresh dill twigs to create an association with mimosa flower.

Bon Appetit!

Mimosa salad is a popular classic salad, the recipe of which is transmitted from generation to generation. Prepare this wonderful salad is very easy. Yes, and products for it can be found in the nearest supermarket.

In the classic preparation recipe, Mimosa salad are used canned sardines or seirs. At will, you can experiment, for example, add canned food from mackerel, humpback, tuna or other fish in oil to salad.

Let's consider the classic recipe for the preparation of mimosa salad with canned, for example, sardine or sage.

Ingredients for salat

Calorie

Calories
139 kcal

Proteins
6.2 g

Fat.
9.1 g

Carbohydrates
5.9 g

Preparation of classic mimosa salad

• Step 1

  Boil potatoes in uniform, carrots and eggs until readiness. When vegetables and eggs are cooled, clean it.



Step 2.

Onions cut into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave marinated.



Step 3.

Open canned fish and shift into a plate. Bones remove and carry fish with a fork. If there are too many oils and fish broth, you can merge part so that the fish puree does not become too liquid.



Step 4.

Potatoes cut into small cubes or three on the grater. I spread it into a deep plate of the first layer. Loss of mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you want to apply it on a flat plate, you can use the detachable culinary form.



Step 5.

From above to potatoes laying canned fish. In some recipes, fish are placed in the first layer, but then it can drain. It is better to lay out Sardin or Cyer to potatoes. Potatoes will absorb oil and juice, and the salad will work out more delicious and beautiful.



Step 6.

From Luke merge water and carefully squeeze it. Lay out on top of fish and miss a small amount of mayonnaise. It is not necessary to solit, since the fish is usually solid enough.



Step 7.

We take boiled eggs and separate proteins from yolks. We rub it apart from each other on the grater. We lay out the next layer of proteins, lubricate mayonnaise, salt and pepper.



Step 8.

Boiled carrots also rub on a grater. We lay out the next layer, lubricate the mayonnaise and simulate slightly.



Step 9.

Sprinkle salad overcooked egg yolks. At will, decorate greens. On this, our salad is ready, but before serving it is better to leave in a cold place on a couple of hours. When Mimosa is soaked, it can be served to the table and enjoy the unusually gentle and pleasant taste.

2 comments

Mimosa salad with canned fish is very popular thanks to excellent taste quality and ease of preparation. Often, this salad is prepared for a festive table. Along with the classic Olivier and herring under the fur coat, this salad is beneficial adorns the New Year's table and is a good nutritional snack.

Mimosa salad received its name due to similar colors. It is usually prepared by layers, and the top layer is laid out the overwhelmed egg yolk. Some hostesses prefer to decorate mimosu cheese, add an apple to salad or replace fish canned with a low-headed red fish.

So, if you liked the traditional recipe for Mimosa salad, see some more alternative, but no less delicious options for this salad.

Mimosa Salad with Sardina - Simple Recipe

Very often, the mimosa salad is prepared with canned sardine in oil. Sarddin is a very tasty fish that is a "heart" of salad and perfectly combined with boiled potatoes and eggs. Let's consider the simplest recipe for making mimosa salad with sardine, which can be prepared at home in a matter of minutes.

Ingredients:

• Sardine in oil - 1 bank
• Potatoes - 2 pcs
• Eggs - 3 pcs
• Carrot (large) - 1 pc
• Onions (large) - 1 pc
• Mayonnaise - for refueling
• Salt, ground pepper - to taste
• Greens - for decoration.

Cooking Salad:

1. Boil potatoes in uniform, carrots and eggs until readiness. Leave to cool.
2. Onions we clean and cut down with small lumps. Fill with cold water and add a tablespoon of vinegar. We leave to pickle.
3. Open the bank of Sardin, shift in a plate and remove bones. Introduces a fork fish before a homogeneous state.
4. Potatoes cut into small cubes and divide into two parts. The first part is laid out in a deep plate with a smooth layer. Lubricate mayonnaise, salt and pepper.
5. Next, put on sardine potatoes.
6. From Luke merge water, press it and lay it on top of our fish. Lubricate mayonnaise.
7. Cooked carrots clean and rub on a large grater. We lay out the next layer and also lubricate mayonnaise. Slightly satisfy.
8. Separate proteins from yolks and cut into cubes. We lay the proteins with the next layer and miss mayonnaise.
9. Next, we place the remaining potatoes and also cover mayonnaise.
10. I rub egg yolk yolks on a shallow grater and cover our salad.
11. Decorate mimosa greens and leave in the refrigerator for a couple of hours.

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

Mimosa salad with solid cheese

Variations of Mimosa salad recipes There are a large number. Some hostesses prefer to do mimos with cheese. And not in vain. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad is still more gentle and tastier. Try to cook this wonderful dish according to our recipe, and you will forever stay it to the Yarym Fan!

Ingredients:

• Canned fish (Sardin, Sair) - 200 g
• Solid cheese - 120 g
• Potatoes - 3 pcs
• Carrot - 1 pc
• Chicken Eggs - 3 pcs
• Onion - 1 pc
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. We fold potatoes, carrots and eggs in a saucepan. Pour cold water and put cooking.
2. Onions cut into small cubes and poured with boiled cold water. Add a tablespoon of vinegar and leave marinated.
3. Canned food for salad can be taken any. Perfect for mimosa Sardin or Sair in oil. Also, a delicious salad can be cooked with a hunchback. So, we open canned, remove the bones and carefully smear the fish for a fork. If oils and pickles are too many, some of it can be merged so that the fish minced is too liquid.
4. Boiled potatoes clean from the peel and cut into small cubes. Optionally, it can be launched on a large grater.
5. Carrots also clean and three on the grater.
6. From Luke merge water and carefully squeeze it.
7. Cheese three on a large grater.
8. Egg yolks separating from proteins and rub separately.
9. Next, we take a beautiful deep plate for salad and lay out the first layer of half the potatoes. We wash carefully mayonnaise. Solim and Pepper.
10. After you lay out our fish, and on top of her pickled onions. Lubricate a small amount of mayonnaise.
11. We lay the layer of carrots and also wake up mayonnaise and salt.
12. The following layer place egg proteins and mayonnaise.
13. Next goes the layer of the remaining potato.
14. Cheese can be put in the penultimate layer, also smearing it with a small amount of mayonnaise and covering mimosu on top of overheated egg yolks. Sometimes the sequence of layers change, laying out the yolk first and sprinkling with grated cheese from above. Here you like more like. In both cases, the salad is at the same time beautiful and tasty.

Recipe for making mimosa salad with melted cheese

Another recipe for very gentle salad of Mimosa with a melted cheese will surely like those who love gentle and raw salads. You can cook such mimosu for the new year or birthday. Yes, and thanks to the availability of ingredients, this recipe is great for a casual table. So.

Ingredients:

• Fish Canned (Sardin, Sair) - 1 bank
• Crushed cheese - 100 g
• Chicken Eggs - 3 pcs
• Potato - 3 pcs
• Carrot - 1 pc
• Lukovitsa large - 1 pc
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. Carrot and potatoes are rinsed and put to boil until readiness. Also drunk the eggs screwed and leave cool.
2. The bulb clean and cut the paler beds. Fill with cold water and add a little vinegar. Thanks to this, we will relieve bitterness and the unpleasant smell of Luke, while it will remain crunchy and fresh.
3. Canned conservation and shift into a deep plate. Remove the bones from the fish and smear fillets for a fork.
4. Melted cheese leaves in the freezer for 30 minutes. Then it will become solid and it will be easy to climb on the grater. Just do not stand, otherwise cheese will move and change the structure.
5. Potatoes clean from the peel and cut the lamps. We take a beautiful deep plate or flat plate and detachable shape. We lay out the first layer of potatoes, lubricate it with mayonnaise, salt and pepper.
6. We put our canned on potatoes.
7. From Luke merge water, press it out and lay out on top of the fish. Lightly lubricate mayonnaise.
8. Next, we rub the carrot on the grater and add to the salad. Also lubricate mayonnaise, slightly simulate.
9. Egg proteins separating from yolks and cut into small pieces. We lay out the next layer and lubricate mayonnaise.
10. We take out the fried cheese from the freezer, three on a large grater and lay out over the proteins. Add mayonnaise.
11. We rub in a small grater of yolks and sprinkle salad. We send a dish to the fridge so that it is well soaked.

After 2 - 3 hours, mimosu with cheese can be served to the table. The finished salad is obtained sufficiently satisfying, tasty and gentle. Bon Appetit!

Mimosa salad with tuna canned

Those who prefer less calorie and more useful products can try to prepare mimosu with a canned tuna. Tuna will give Salad new taste notes, and the fish itself is more useful for health.

Ingredients:

• Canned tuna - 200 g
• Potatoes - 3 pcs
• Carrot - 1 pc
• Eggs - 3 pcs
• Onions - 1 pc
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. Boil potatoes in uniform, carrots and eggs until readiness. We merge the water and leave to be cooled.
2. Onions cut into cubes, pour cold boiled water and add a tablespoon of vinegar. We leave to pickle.
3. Open the jar with tuna and grinding fillet.
4. Next, we take a plate for salad and put into it chopped potatoes into it. Lubricate it mayonnaise, salt and pepper.
5. Following the tuna.
6. We drain the water from the bow and lay it on top of the tuna. Lubricate the thin layer of mayonnaise.
7. We lay out the next layer in a large grater of carrots and labeled mayonnaise.
8. Next comes a layer of crushed egg proteins, which also need to fill and slightly spilling.
9. Top of salad cover with egg yolks shredded on a shallow grater. By the way, so that the yolks have retained a beautiful yellow color, cook eggs should be not more than 10 minutes.

The finished salad put in the refrigerator at 2nd - 3. During this time, it is so impregnated and becomes more gentle. When applying for a table, you can decorate mimosu greens, robes from tomatoes or even trigger with crushed walnuts. Bon Appetit!

Mimosa salad with sardine and rice - simple recipe

If you do not like potatoes in a salad, you can try to cook mimos with sardine or sire and rice. Rice for salad is better to take long-grained, since it is sticking out less. Also in the salad preferably add cheese, which will make the taste of mimosa more rich and gentle.

Ingredients:

• Sardine in oil - 1 bank
• Rice long-grained - 0.5 glasses
• Eggs - 4 pcs
• Onion green - beam
• Solid cheese - 130 g
• Carrot - 1 pc
• Creamy butter - 1 h. Spoon
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. Boil carrots and chicken eggs until readiness. Leave to cool.
2. Open canned, remove the bones and smear the fish fillet for a fork.
3. Boil rice, add a slight salt, butter and mayonnaise.
4. We take a handout and lay out the first layer prepared Fig.
5. Next, we place our canned.
6. Cut onions and sprinkle fish. Loss of mayonnaise.
7. Separate proteins from yolks and grinding. We lay out in the salad the following layer, mixing with mayonnaise. Solim and Pepper to taste.
8. We rub the cheese and put on top of the proteins. We are missing small quantities of mayonnaise.
9. We rub the carrot on the grater and lay out the next layer. Loss of mayonnaise.
10. From above, salad sprinkle with overgrown egg yolks.

The finished salad can be immediately served to the table or leave for 30 to 60 minutes in the refrigerator. Optionally, it can be decorated with greens or put the top layer with grated cheese.

Mimosa with Gorbowa - Delicious Salad

For this recipe, you can prepare a very tasty and appetizing mimosa salad with a porch. Unlike sardine, canned pink salmon has a more pleasant and delicate taste. Also, such a salad will perfectly complement the New Year or a festive table, eclipsed with a traditional herring under a fur coat or classic Salad Olivier.

Ingredients:

• Gorbow Canned - 200 g
• Potatoes - 3 pcs
• Carrot - 2 pcs
• Eggs - 3 pcs
• Onions - 1 pc
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. We put potatoes, carrots and eggs into the pan and put the cooking. By the way, the eggs are better to get 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Onions cut into small pieces and poured boiled water. Add a tablespoon of vinegar and leave marinated.
3. Gorbow in oil open and smear for a fork.
4. In a deep plate or a bowl, lay out layers of mimosa salad. The first layer is better to place potatoes sliced \u200b\u200bcubes. Then the fluid from the fish is impregnated, and the salad will not float. The potato layer must be lubricated by mayonnaise, salt and pepper.
5. Next, lay a layer of humpback on potatoes.
6. Marinated onions press and lay out the next layer over the fish. Lightly miss mayonnaise.
7. On the onion laying the layer of the cooler on the grater of carrots and also lubricate mayonnaise. Solim and Pepper to taste.
8. Egg proteins separating from yolks. We will need the latter to decorate salad. Proteins cut into a knife or rub on the grater. We lay on carrots, salt and smear by mayonnaise.
9. We decorate the salad overgrown on the shallow grater with yolks, evenly distribute over the entire surface.

At this salad, Mimosa with Gorbushy is ready. Leave it for a while in the refrigerator so that vegetables and eggs are impregnated with mayonnaise. Before serving, you can decorate mimosu fresh parsley or dill.

Salad Mimosa with butter

If the classic salad seems to you too dry, try to cook mimos with butter. For such a recipe, Mimoz was prepared in the old days. The oil made this salad more nutritious and gentle, perfectly rapid taste of vegetables and canned fish.

Ingredients:

• Canned fish (Sardin, Sarah in oil) - 200 g
• Potatoes - 3 pcs
• Eggs - 3 pcs
• Carrot - 2 pcs
• Onions - 1 pc
• Creamy butter - 50 g
• Mayonnaise - to taste
• Salt, spices - to taste

Cooking:

1. I boil to ready-made vegetables and eggs. Leave to cool.
2. Butter creamy put in the freezer so that it freezes and easily rolled on the grater.
3. Onions are cut in bed and marinate in water with a small amount of vinegar.
4. Remove the bone from the fish canned and smear fillets.
5. We take a deep bowl or a plate and start laying out layers mimos. To do this, cut the boiled potatoes, divide it into two parts and lay out half to the bottom of the plates. Thoroughly miss mayonnaise and salt. You can spray with a small amount of ground pepper.
6. Next, lay out the fish fillet, and on it pickled onions. Water is predefined to merge, and the bow itself is good to press. Lubricate mayonnaise. It is not necessary to saline.
7. In the next, we put a baked carrot on a large grater and also wicked by mayonnaise.
8. Next comes a layer from the remaining potato, which should also be lubricated by mayonnaise and save.
9. Egg proteins and yolks are separated and three separately from each other. We lay out proteins on potatoes and lubricate a small amount of mayonnaise. Solim, pepper to taste.
10. Get out of the freezer oil and three on the grater. Lay out over proteins, salt.
11. From above, we sprinkle mimose grated yolks and decorate the greenery.

You can apply mimose with butter immediately after cooking. Store salad follows in the refrigerator, because Creamy oil will quickly melt, and the salad will lose its taste.

Mimosa salad with cod liver - very tasty

The classic recipe for mimosa salad with cod liver is preparing for the same principle as a salad with sardine. The taste of cod liver is very pleasant and unusual. In addition, such a salad is more useful, because the liver contains a large number of useful minerals and microelements that have a beneficial effect on the human body.

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

Ingredients:

• Potatoes - 2 pcs
• Cod liver - 200 g
• Solid cheese - 150 g
• Eggs - 3 pcs
• Carrot - 1 pc
• Onion - 1 pc
• Mayonnaise - to taste
• Salt, pepper - to taste

Cooking:

1. We rinse and boil potatoes and carrots in the peel. Also cook eggs until readiness.
2. We rub the carrot on a coarse grater. Potatoes also three on a grater or cut into small cubes.
3. Onions cut the pars and marinate in boiled water with the addition of a small amount of vinegar.
4. We smear the liver of cods together with the oil with a fork.
5. Separate egg yolks from proteins and rub apart separately from each other.
6. We begin to lay out the salad. To do this, take a deep plate or a salad bowl and lay on the bottom of the potato layer. Lubricate it mayonnaise, salt and pepper.
7. From above we put our liver, and on her pickled onions.
8. Next, lay the carrot, evenly distribute and lubricate mayonnaise. You can slightly satisfy and pick it up.
9. We lay out the layer of egg proteins, salt and wipe the mayonnaise.
10. Cheese three on the grater and lay out over the proteins. Also miss the small number of mayonnaise.
11. Next, decorate the salad with overcrowded yolks. You can slightly pick up and add branches of greenery.

To make mistakes with the liver, it is better impregnated, it is better to leave it for a couple of hours in the refrigerator. At the request of the cheese, you can exclude so that the salad is less calorie. Also, some mistresses prefer to add to mimos instead of fresh slightly fried onion on the butter.

Apple Mimosa - Simple Recipe

Mimosa with an apple gets easier and gentle. An apple brings light sourness to salad. It perfectly complements the taste of vegetables and canned fish. Try to cook mimosu with sardine and apple on this recipe. Improve yourself and your close delicious and useful salad!

Ingredients:

• Sardine in oil - 200 g
• Apple - 1 pc
• Potatoes - 2 pcs
• Onions - 1 pc
• Carrot - 1 pc
• Eggs - 4 pcs
• Mayonnaise
• Salt, pepper - to taste

Cooking mimosa:

1. I boil to the readiness of potatoes, carrots and eggs. We assign to cooled.
2. Onions cut the bed and marinate in water with the addition of vinegar.
3. Open sardines and remove bones from them. Top for a fork.
4. Potatoes cut into cubes or three on the grater. We lay out in a salad bowl and lubricate mayonnaise. Solim and Pepper to taste.
5. I put fish fillet from above.
6. We merge water from the bow, we press it well and lay out on top of the fish. Lubricate a small amount of mayonnaise.
7. Separate proteins from yolks. Three on the grater.
8. Lay out a layer of proteins. Lubricate mayonnaise, salt and pepper.
9. Apple clean from the peel and three on the grater. We lay out the next layer and lubricate mayonnaise.
10. Add a layer of grated carrots and wrap the mayonnaise.
11. We sprinkle a salad with grated yolks, decorated with greens.

On this salad, Mimosa with an apple is ready. You can feed it immediately after cooking or leaving in a cold place for about 30 - 40. At will, you can add grated solid or melted cheese in the salad. You can also sprinkle mimose chopped walnuts.

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Mimosa Salad - Classic Recipe and Cooking Secrets

Salad with the flower name "Mimosa" occupies a leading position among the favorite salads of our housewives. It mainly serves the decoration of the festive table and is preparing not only in everyday life, but also in solemn days.

This salad appeared in the 60-70 years of the last century.

Its popularity can be explained by the availability and cheap products from which it is preparing.

After all, whatever times, heavy or militant food abundance, our people love to eat delicious and squeeze and surprise guests on the feast of their culinary talents.

To do it, you do not need to be a chef, but, as in any other dish, in the Mimosa salad there are separate subtleties and nuances that need to be considered when cooking.

Salad consists of layers that need to miss mayonnaise, except for the last - top. For this purpose, only mayonnaise with high fatty, thick, otherwise the Mimosa salad will lose its taste. Dietary mayonnaise in this case is contraindicated.

Of course, it is better to choose mayonnaise, approached by natural, without any e-silent additives. This Council is also suitable for other dishes, except Salads. Their taste directly depends on the products from which it is prepared.

Homemade mayonnaise does not compare with the shop. His preparation will not take much time and will not hit the pocket, and the taste of the dishes prepared with him is soft, pleasant, and reveals all taste notes.

All homemade mayonnaise prepare from affordable products: eggs, vegetable oil, lemon juice (can be replaced by a pinch of citric acid or vinegar), spices, you can, add mustard, garlic and other ingredients. A mixer, and better than a blender, to mix everything to a homogeneous mass - and you can begin to prepare your favorite salads.

Products from which any "Mimosa" salad is:

• one can of canned food (canned mackerel is mainly taken);
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• cooked screwed eggs - 5 pcs.;
• there is enough one head of the bow (replied or red, it is better to make it in advance in vinegar + salt + sugar);
• mayonnaise;
• spices (salt, pepper);
• green (green onions, dill, parsley).

By the way, the classic Salad "Mimosa" makes up these products. Depending on the recipe, others can be added to these ingredients.

An important point in cooking is the preparation of products for it. All vegetables, eggs and other ingredients should be climbing only on a shallow grater.

In another case, the taste of the Mimosa salad will not be so bright and saturated, small pieces reveal the entire taste gamut. In addition, for some people, large pieces are not only unusual, they are not allowed.

One of the important factors for the preparation of Mimosa salad is the correct alternation of its layers. Recipes in which the first layer goes fish, not quite correct.

Such recipes are suitable for those who want to make the whole process faster and easier, forgetting about taste. In addition, the fish can be a little pitch (if you have unschedely used Yushka with canned food).

So, as the basis, we take the Salad "Mimosa" the recipe classic with step-by-step photos of cooking. For the first layer, it is necessary to lay grated potatoes, without pressing it, but making it airy. You do not need to use all the potatoes, it will still need, - only its part so that the fish does not lie on the salad bowl.

The second layer is stacked by the fish. It needs special attention to it. In the case of canned food, it is necessary to drain the oil jewel, remove all the bones from the fish and the remaining pulp to stretch the fork (it is better to do it in a separate bowl).

Someone prefers him in advance to choke, some are simply scald with boiling water. In any case, before this, it needs to be finely cut, and after pouring a layer a little canned butter (if any).

The remaining crushed potatoes distribute over the onion layer. After it there is a turn of carrots. Putting it exactly, you can move to the eggs. Boiled eggs we divide on proteins and yolks. The first lay the protein layer, the second will be from the yolk.

All layers in a salad need to lubricate mayonnaise and add a little. From above, Mimosa salad can be decorated as a soul: use greens, eggs, carrots.

And it is best to use your fantasy, then exactly everything will turn out not only tasty, but also beautiful. For the saturation of taste and impregnation of each layer "Mimoz" you need to put in the refrigerator for several hours.

Mimosa salad recipe with canned fish and cheese

Classic salad Mimosa From this differs only in the absence of cheese in it. Cheese in the salad plays an important role, gives it tenderness and adds interesting taste notes.

Vegetables, except onions, and eggs for salad prefaby and clean. Proteins separate from yolks. Canned fish we eliminate from oil and stones, which are a fork to the consistency of small casher.

It is necessary to lay out the layers of products, grated on a fine grater, in such proportions and sequences, missing them all mayonnaise (300 g): 2-3 potatoes, 1 jar of canned fish (you can take any: Sardin Sayra, Gorbushu), layer of the remaining potato, one Small bulb, 2 carrots, proteins 3 eggs, 200 g cheese, yolks of 3 eggs.

From above mayonnaise is not necessary to smear.

After cooking salad you need to hold it in the refrigerator a couple of hours.

Mimosa salad with canned sarar, cheese and oil

This version of the salad is the cheapest and easy to prepare, as it includes a minimum of products. It was this "Mimosa" it became initial, and the classic salad recipe appeared only in the nineties of the last century.

Previously need to prepare products. Swim 5 eggs screwed, cool, clean and divide into proteins and yolks. With one canned sairle jar to drain the liquid, remove the bones and twist for a fork. One bulb clean and finely cut. One hundred grams of cheese and proteins separately rub on a large grater, yolks - on shallow or twisted them with a fork to a casual consistency.

Alternation of layers is also different from other recipes. So, the first layer needs to put proteins. Grated cheese is second. Next, put the fish canned. Finely chopped onions lay out the following layer. We take a large grater and rub the solid butter (80 g). Completes the preparation of a layer of chopped yolks.

All layers, in addition to the latter, in the process, lubricate mayonnaise (150 g) and Solim. Before use, it is necessary to give a salad in a cool place for at least 2 hours.

Mimosa salad with melted raw

Not quite ordinary, but a rather tasty version of salad with melted cheese. All ingredients play well between themselves and are combined, and the melted cheese gives "mimose" tenderness.

Cooking begins with leaning vegetables (pairs of potatoes and one carrot), two eggs. All products, boiled vegetables, eggs, one fused cheese cheese and finely grate (proteins separately from yolks). Remove the bones from Sardin, dropping all the unnecessary liquid from the can (for salad you need 1 pcs.), And stretch them with a fork.

After the preparation of the ingredients, we carry out the formation of salad. The first layer is placed in crushed potatoes, lubricate mayonnaise (for the recipe, you can take 220 g, with high fatty), then the fish.

The following are grated proteins and melted cheese. Gently recall the layers, without pressing them. Frozen slice of cream oil rubbed from above, enough 5 g. Next carrots, do not forget each layer to smear by mayonnaise and add. The last yolk layer, on top of it you can decorate the greens.

Salat needs time, at least 2 hours to soak, in a cold place. After that, the salad "Mimosa" with the melted raw is ready to use.

Mimosa classic salad with rice

First of all, when cooking it is necessary to boil, then cool the half of the rice. Also need to be welded clouded 6 eggs and 4 medium carrots. Clean them and finely wipe, dividing eggs on yolks and proteins.

Give a small piece of solid grade cheese, approximately 200 g, through a small grater.

Two mid-repressed bulbs cut into cubes and scream with boiling water. One or two cans of canned fish (tuna, sarah, pink salmon, saardine, salmon) to stretch for a fork before receiving a homogeneous mass, draining oil from it and feeding the bones.

Now we will deal with the distribution of layers of lettuce. In turn laying, do not forget about mayonnaise, they wash each layer, salt. We are placed by the layers our products: rice, grated solid cheese, crushed squirrels, fish, onion, loss of carrots, egg yolks.

Mimosa salad with salmon canned and apple

An apple with salmon in a salad gives him an interesting multifaceted taste. Still apple taste makes freshness. To make salad more unusual, with mayonnaise, you can use sour cream, two tablespoons are enough.

You need to start cooking from boiling a pair of potatoes and 5 eggs. After cooling the eggs, clean and grind on a small grater, rubbing yellow from proteins separately. Two red-bow heads scream with boiling water, finely cut.

Apples are better to take the sour-sweet varieties, it is ideal for Antonovka and Simirenko, wash, clean the peel and graze, enough 3 pieces. We smear a fork one canned salmon jar.

From these products you need to make a puff salad "Mimosa". In the original layer to lay potatoes, then egg squirrels, then a thin layer of onions, apples, salmon and ending crushed yolks. Each layer must be missed by mayonnaise, 200 g is enough, and salt them to taste.

Mimosa salad with boiled salmon

This option "Mimosa" is interesting because there is no canned fish for her, as we used to, and boiled.

So, you need to take cooking fish. 200 g Salmon fillet boil with salt adding. Separate the flesh of the fish from the extra bones and stretch the fork. You also need to make cooking 4 chicken eggs and one medium carrot. Their and about 200 g of cheese finely rub, yolk eggs separately from proteins. Grind a small bunch of green onions.

Now we take our ingredients and put them, missing mayonnaise by adding salt. The layers should be alternate as follows: proteins, salmon, onions, solid cheese, egg yolks. You can decorate the "mimoz" the remaining greens. Before use, in a couple of hours, the salad must "relax" in the refrigerator.