Mimosa salad step by step recipe. Mimosa fish salad: a recipe for the New Year! Video

19.12.202027.05.2017

I already wrote about mimosa salad. Mimosa salad got its name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.

In the countries of the former Soviet Union, mimosa salad was very popular. He even began to overshadow such salads as herring under a fur coat.

As a result of such popular love, new ingredients appeared in the salad, but this did not make it worse.

The main ingredients of the salad are fish, usually canned, proteins and yolks. boiled eggs, butter, onion and mayonnaise.

But as I said, other ingredients are now being added, but the salad is still considered a classic.

These are the salads we will prepare with you.

1. Mimosa salad - a classic recipe

Ingredients:

Canned fish in oil - 1 can
Potatoes - 4 pcs.
Carrots - 3-4 pcs.
Eggs - 4 pcs.
Onion - 2 heads
mayonnaise to taste
dill greens

Cooking:

1. From canned fish drain the oil, put the fish in a deep bowl and knead with a fork.

2. My potatoes and carrots, peel, rub on a coarse grater, each vegetable in a separate cup.

3. Finely chop the onion.

4. Boil eggs hard-boiled, let cool, divide into proteins and yolks. We rub the whites on a coarse grater.

5. Yolks or rub on a fine grater, or rub with your hands.

6. We begin to collect the salad. We will collect the salad in the confectionery ring. Of course you can do it without the ring. Lay out the first layer of fish.

7. We level the fish evenly over the entire area of \u200b\u200bthe ring, slightly compact it, season with mayonnaise. Season with mayonnaise to your liking. Some love a lot, some love less. We put a little, just enough to cover the entire surface in a thin layer.

8. Lay out the squirrels with the next layer. We also compact. We seal it very simply, put our hand into a plastic bag and press down the layer with our hand. Lubricate the proteins with mayonnaise.

9. Then lay out a layer of boiled carrots. You can boil all vegetables in advance, the day before, so that they cool well. We compact the carrots and season with mayonnaise.

10. Spread a layer of onions, season with mayonnaise.

11. Lay out the yolks with the next layer, season with mayonnaise again.

12. Lay out the boiled grated potatoes with the last layer. We compact well. Do not press with all your weight, lightly with your hand.

13. Align. Spread well with mayonnaise.

14. Let's go with a thin knife between the salad and the ring, as if separating them from each other and remove the ring.

15. Gently level the mayonnaise so that the top is smooth and even.

16. We decorate our salad with dill and yolk. Dill sprigs look like mimosa sprigs, so we got, well, almost a real mimosa.

Be sure to let it brew for a few hours. OK it's all over Now. Our mimosa salad is ready.

Handsome. Even sorry to touch. Well, I do not. Let's go to the table.

Bon appetit!

2. Mimosa salad recipe with apple and cheese

Ingredients:

Apple - 1 pc.
Canned fish (tuna, saury, sardine, sprats, red fish) - 1-2 cans
Butter - 20-30 g.
Potatoes - 3 pcs.
Carrots - 3 pcs.
Eggs - 5 pcs.
Onion - 1 head
Vinegar - 30 g.
Water - 30 g.
Any cheese (not processed) - 100 g.
Mayonnaise
parsley leaves

Cooking:

1. Boil potatoes and carrots. Chop the onion as small as possible.

2. We take water and vinegar in equal proportions, about 30 grams each and pour finely chopped onions. It is necessary to let the onion stand for 10-15 minutes so that it marinates.

3. Boil eggs hard boiled, let cool. Actually, potatoes, carrots and eggs can be boiled the day before. Less and less fuss on this day.

4. Remove the skin from the apple and rub it on a coarse grater. We put the apple on the dish where we will make our salad, give this mass the shape of the future salad and season with a little mayonnaise.

5. We take the fish, after draining the oil from it. If hard bones are felt in the fish, it is best to throw them away. Unfortunately, in today's canned goods, this happens. If the bones are soft, then we break each piece of fish with our hands and lay it on apples, with the next layer. Season with a little mayonnaise.

6. Rub butter on top of a fine grater. In order for it to rub well, put it in the freezer for a few minutes. If you don't like butter, don't use it.

7. We rub the cheese and lay it out in the next layer, on the butter. Top with a little mayonnaise.

8. Rub the potatoes on a fine grater with the next layer. Lubricate with mayonnaise, a little more than the previous layers. Spread pickled onion over potatoes.

9. Grate the carrots on a fine grater and lay out the next layer.

10. Separate the proteins from the yolks. We rub a couple of proteins into a salad on a fine grater, grease everything with mayonnaise and rub the rest of the proteins on top.

11. Level the protein (do not smear with mayonnaise) and rub the yolk on top, on a fine grater. This is our final beauty layer.

Smooth out the yolk. Garnish the salad with a sprig of parsley. Our mimosa salad is ready.

Let's go try. We tried. Well, very tasty! Try you.

Bon appetit!

3. How to cook a classic, delicious mimosa salad

Mimosa salad is not only beautiful, it is also very tasty. If you love fish salads, this is for you. Mimosa salad is suitable both for the weekend (you still need to tinker with it), and for public holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes an apple, rice and other ingredients are added to the salad.

Festive classic salad"Mimosa" in Russia is almost always on the table during the holidays, along with Olivier salad and herring under a fur coat.

Ingredients:

Canned fish in oil (we took saury) - 1 can
Mayonnaise - 200 gr.
Eggs - 3 pcs.
Potatoes - 3 pcs. (average)
Carrot - 1 pc. (large)
Onion - 1 head
Green onions - 2-3 feathers

step by step salad recipe

Put the fish pieces on a plate and mash with a fork. The remaining oil in the jar is not useful to us.
Boil carrots and potatoes, let cool and peel.
Hard boil the eggs, separate the whites from the yolks, rub the yolks with your hands until fine crumbs.
Onion cut into small strips, put in a small container and pour boiling water for 5 minutes, then drain the water through a strainer and let cool.

Grate on a coarse grater, separately, in slides, potatoes, carrots, egg whites.
You can make one large shared salad dish, or if you have the time and desire, an a la carte dish for everyone.
For a common dish, we put the cooked products in a large salad bowl in layers: chopped fish, lightly grease with mayonnaise, egg whites, slightly salt and grease with mayonnaise, carrots, grease with mayonnaise, onions, grease with mayonnaise, potatoes, lightly salt and grease with mayonnaise.
Repeat the layers 2-3 times, depending on the area of the salad bowl.
Decorate the salad with egg yolk crumbs and green onions.
For an individual portion, we use a glass, or a jar of the shape you like. Here we lay the layers of products in reverse order:

Potatoes, onions, carrots, eggs, fish. We make only two layers and do not forget to salt the proteins and potatoes and grease all layers with mayonnaise.

And now let's remember our childhood and play in the sandbox. We compact the salad in a glass with our hands and turn the glass over onto a saucer.

Decorate the salad

Grease the salad with mayonnaise on top, decorate with yolk crumbs and green onions.
Put in the refrigerator for 30 minutes - 2 hours.

That's all. Our holiday salad ready. You can take it out, put it on the table and enjoy the praises of the guests.

Either you serve a large salad bowl, or individual portions, it will be beautiful and very tasty.

Bon appetit!

I look forward to your comments. Like salads, what not. What would you like

4. Video - Mimosa salad. Easy Salad Recipes

5. Video from Margarita - Mimosa salad with sprats

Bon appetit!

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

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

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

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

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

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

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

Mimosa salad - a classic recipe with canned food

Mimosa salad recipe with canned food.

Ingredients:

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

Cooking method:

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

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

Mimosa salad with sardine

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

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

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

Mimosa salad recipe with sardines.

Ingredients:

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

Cooking method:

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

Mimosa salad with saury

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

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

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

Mimosa salad recipe with saury.

Ingredients:

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

Cooking method:

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

Mimosa salad with cheese

Mimosa salad recipe with cheese.

Ingredients:

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

Cooking method:

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

Mimosa salad with rice

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

Mimosa with rice is a classic recipe.

Ingredients:

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

Cooking method:

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

Salad Mimosa with pink salmon

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

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

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

Recipe for mimosa salad with pink salmon.

Ingredients:

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

Cooking method:

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

Mimosa salad with apple

How to cook Mimosa salad with apple.

Ingredients:

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

Cooking method:

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

The most important secrets and subtleties of Mimosa salad

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

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

canned food

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

Eggs

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

Mayonnaise

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

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

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

Mimosa salad is known in almost every home. He is on a par with Olivier and Fur coat with herring. At a minimum, our grandmothers and mothers cook it on major holidays. It got its name for its resemblance to a gentle spring flower mimosa - yellow inflorescences imitate yolks, and the snow on which the flowers are "scattered" - egg whites.
Today it is often prepared just like that, for the daily menu. The classic Mimosa salad recipe is known to many hostesses, but some recipes will change the idea of \u200b\u200ba familiar dish.

Light Mimosa salad with saury is usually prepared according to the following recipe:

saury with oil - 1 can;
potatoes - 4 units;
eggs - 5 units;
carrots - 2 units;
bulb medium;
mayonnaise sauce - 300 gr;
greenery for decoration.

Boil eggs, potatoes and carrots in advance.

Transfer the canned fish to a bowl and mash with a fork.

Finely chop the onion.

The eggs are divided into whites and yolks. Grind the proteins with a fine grater. We do the same with potatoes and carrots.

Arrange layers of ingredients on a salad platter. You can repeat the layers twice, for this you need to divide the existing blanks into approximately two halves. The first is a layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onion. Lubricate with mayonnaise. The next are proteins and carrots, a layer of mayonnaise. Last we overwrite the yolks and decorate with herbs.

On a note. If you use a cooking ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Canned pink salmon step by step recipe

As a fish, you can use pink salmon. This recipe does not use vegetables - a slightly simplified version of the dish. It can only be served as an addition to main courses.

a can of canned pink salmon;
3 boiled eggs;
100 gr of hard cheese;
200 gr mayonnaise;
bunch of greens.

Step by step salad preparation process:

Divide the eggs into whites and yolks. Finely chop the whites.
We spread the canned food on a dish and knead with a fork, simultaneously removing too hard bones.
We rub the cheese on a coarse grater.
Put a layer of proteins, pink salmon, cheese on a serving dish. We coat all layers alternately with mayonnaise. Top with yolk and sprinkle with chopped herbs.

With added cheese

The next recipe is more satisfying than the previous one. It can be used as breakfast or snack.

5 boiled eggs;
canned sardines;
large boiled potatoes;
medium boiled carrot;
150 gr of hard cheese;
small bulb;
by tsp sugar and salt;
table. lies. vinegar;
2 table. l. water;
200-250 gr mayonnaise.

First of all, finely chop the onion and pickle it. To do this, dissolve sugar and salt in water, then pour vinegar. Pour the chopped onion into the marinade and leave for a while, about a quarter of an hour.

While the onion is marinating, prepare the rest of the ingredients. Mash the fish with a fork along with the juice, boiled vegetables clean, divide the eggs into whites and yolks.

Arrange on a salad platter in the following order:

Grated potatoes, smeared with mayonnaise.
Grated carrots, mayonnaise.
Fish, squeezed onion, again covered with mayonnaise.
Grated cheese, mayonnaise
Grated proteins, mayonnaise.
Grated yolks.

Leave the finished salad to soak. As a rule, it is served chilled.

On a note. The amount of onion is recommended to be adjusted to your liking. If you do not like it, just add canned fish to the layer a small amount of or lightly marinate the vegetable. If you like how it complements the salad - put middle head, but do not overdo it - it should not interrupt the taste of the rest of the ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, then the taste will turn out to be a little spicy. Sweet and sour taste gives a very unusual touch to a classic salad. A cooked dish in the winter season will give the feast some freshness.

tuna - 1 can;
sweet and sour apple;
potatoes - 2;
medium carrot - 2;
medium onion - 1;
boiled eggs - 4 units;
salt - a couple of pinches;
mayonnaise.

Vegetables, separately eggs, boil in advance. We check the readiness of vegetables with a fork or knife - if it easily enters to the end, you can cool. After that, you need to cool everything down and clean it up a bit.

Finely chop the onion and pour half a glass of boiling water for 10 minutes.

Mash the tuna in a bowl with a fork.

We divide the eggs into whites and yolks. The first is coarsely three, the second is rubbed. Can be done by hand or with a fork.

Three potatoes and carrots on a coarse grater.

My apple, clean from the core and three large.

We spread the salad: apple, tuna, potatoes, a little salt, onions, carrots, egg white. Coat all layers with mayonnaise. Decorate with yolk on top.

On a note. The method of decoration is to form stems on the surface of the salad from small sprigs of dill, and lay mimosa inflorescences with egg yolks.

With crab sticks

Today, you can cook a salad with crab sticks, which finds fans, although it is very different from the classics. As a rule, the classic necessarily contains fish in oil or own juice.

boiled eggs - 4;
crab sticks - 200 gr;
potatoes and carrots - 1 unit each;
mayonnaise - 200 ml.

Grind potatoes and carrots with a fine grater. Separate egg yolks from proteins, all three separately on a fine grater. Crab sticks grind with a sharp knife.

Forming a salad:

Half a potato, mayonnaise.
Protein, mayonnaise again.
Crab sticks, mayonnaise.
A layer of potato residue, mayonnaise.
Carrot.
Yolks - we try to cover not only the top, but also all sides of the salad.

Rice Recipe

Mimosa with rice is no less satisfying and tasty than a classic salad. However, it "sounds" differently. We suggest you try this option.

boiled eggs - 5;
canned tuna - 1 can;
small onions - 2;
carrot - 1 medium;
salt;
boiled rice - 50 gr;
mayonnaise;
ground pepper.

Finely chop the onion in the shape of a cube, lightly sauté. Three large carrots.

Grind the egg whites coarsely, and the yolks finely. Grind the fish pieces with a fork.

Put the rice on a serving plate, level it, cover with mayonnaise. Fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise are laid out. Evenly spread the carrots, cover with mayonnaise. Sprinkle the yolks last. Before serving, insist in the refrigerator for a couple of hours.

On a note. Canned fish can be any - tuna, sardine, pink salmon, sardinella, saury.

With butter and cheese

A little unusual option salad - with the addition of butter. This product will make the salad incredibly tender.

5 eggs;
a jar of sardines;
2 small onions;
200 gr mayonnaise with lemon juice;
100 gr of frozen plum oil;
100 gr of hard cheese.

Laying out in layers:

Grated egg whites.
Grated cheese.
Mashed fish along with juice - the juice will help the salad soak well. We post only half.
Mayonnaise layer, a small neat layer.
Butter shavings - frozen will rub very well.
Finely chopped onion, the second half of canned food.
Mayonnaise.
Grated egg yolks.

Above are some completely different, but best-in-class Mimosa salad variations. Diversify a familiar dish with a new performance!

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

Mimosa is a multi-layer salad with canned fish. Delicious and nutritious. Frequent visitor to festive feasts, is popular in everyday lunches and dinners due to the simple cooking process.

The mimosa salad got its beautiful name due to the top layer. Traditionally - from the yolk grated or crushed on the surface of the lettuce, which is associated with a delicate spring flower.

Salad was very popular during the Soviet Union. Now housewives often prepare a tasty, nutritious dish that can be beautifully decorated and served on festive table, as well as Olivier salad.

On the choice of mayonnaise

The best solution for mimosa salad is thick high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but they do not allow the taste of the salad to fully open up.

How to make layers in mimosa

3 basic rules

Potatoes or rice (depending on the recipe) - the basis.

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

Mashed with a fork canned with onions are 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 potato layer to the salad.

The traditional top is finely grated egg yolk without mayonnaise mesh with fresh herb decorations (green onions, parsley, dill, etc.).

When layering mimosa, try to evenly distribute the products over the area of \u200b\u200bthe dish. Pay attention to grated carrots and potatoes. Sprinkle the ingredients carefully, avoiding the formation of lumps.

Mimosa salad recipes with canned fish

Mimosa salad - a classic recipe with canned food

Ingredients:

Potatoes - 3 medium-sized tubers,
Carrots - 3 things,
Egg - 3 things,
White onion - 1 head,
Canned food (pink salmon) - one 200-gram can,
Ground black pepper, mayonnaise - to taste,
Greens - for decoration.

Cooking:

Preparing salad ingredients. I boil vegetables and hard boiled eggs. I fill it with cold water for easy cleaning. I put it on a separate plate.
I clean the onion from the husk. I wash and cut finely.
I rub peeled vegetables and eggs on a grater of medium fraction. I am translating for individual dishes.
I take a large and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I don't ram the vegetable. Spread out half of the grated ingredient evenly. I squeeze the mayonnaise on top and distribute it over the entire area of \u200b\u200bthe salad bowl.

Helpful advice. Add ground black pepper between layers.

For the second layer of salad I use canned pink salmon. I open the jar and drain the liquid. I spread the fish on a plate and soften with a fork. I put it in a salad bowl on top of the potatoes. If desired, I add mayonnaise dressing.
I put onions. If it is too bitter and vigorous, I put less, having previously doused with boiling water.
Next in mimosa is the second part of grated potatoes, followed by carrots. Between the vegetables I make a small mayonnaise "pillow".
At the end, I add a grated egg to the salad. White first, yolk on top.
Decorate with chopped herbs. The classic mimosa salad is ready to serve. Salad will be a great addition and New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Video recipe

Unusual recipe with canned tomatoes

The use of sprat in tomato sauce- an interesting and bold move in the preparation of mimosa salad. The dish has unusual taste, but it turns out no less nutritious.

Ingredients:

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

Cooking:

Cook eggs and vegetables in separate pots. Carrots and potatoes can be pre-peeled for convenience. Boil the eggs after boiling for 5-8 minutes.
I dip the boiled eggs in cold water. I clean, separate the whites from the yolks. I prefer using egg yolks for garnishing. Add protein as desired.
I clean and finely chop the onion.
I take out a sprat in a tomato from a jar. Transfer to a separate bowl, add chopped onion.
I spread the salad in layers in a large and deep plate. I make a small potato "pillow".
Then I spread a mixture of fish, tomato sauce from a jar and onions. Drizzle mimosa salad with mayonnaise.
I make the next layer again from potatoes grated on a coarse grater. Lubricate with mayonnaise.
I add the grated protein, followed by the yolk.
To decorate the salad, I add sprigs of fresh parsley on top.

Bon appetit!

Mimosa salad with mackerel and cheese

Classic variant cooking mimosa salad with canned food. Grated cheese is used for piquancy and special taste.

Ingredients:

Canned mackerel - 250 g,
Potato - 3 tubers,
Onion - 1 head,
Carrots - 2 things,
Chicken eggs - 3 pieces,
Cheese hard varieties- 150 g,
Mayonnaise (cold sauce) - 70 ml,
Greens for decoration (parsley) - 3 sprigs.

Cooking:

I put potatoes and carrots to boil. In another bowl, I boil hard-boiled eggs.
While the food is being prepared, I am doing onions. I clear the husk. I cut into small cubes. With a pronounced bitter taste, I scald the onion with boiling water.
Holding the cooked vegetables, drain the boiling water. I pour cold water, leave it for a few minutes to simplify the cleaning process.
I clean my eggs. I separate the whites from the yolks. I rub on a grater with a fine fraction (separately) and transfer to different plates.
I rub the cheese on a large grater.
I take out canned mackerel from a jar, knead it with a fork.
I decorate the salad beautifully with the help of a large metal mold. The base is made from potatoes. I'm leveling. I add cold mayonnaise, followed by finely chopped onions.
Once again I don’t grease with mayonnaise, canned food is already very fatty.
From above I make a "hat" from egg white. Lubricate with cold sauce.
I rub the peeled carrots on a fine grater. I add to salad. Distribute by area. I add mayonnaise.
For beautiful design mimosa make the top layer of grated egg yolks. I stick sprigs of fresh herbs. I prefer parsley.
So that the salad is soaked, I put it in the refrigerator for two hours.

Video recipe

Eat for health!

Simple mimosa with cheese and butter

An interesting version of the salad 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's very easy to prepare and incredibly delicious.

Ingredients:

hard cheese- 100 g,
Egg- 6 pieces
canned pink salmon- 1 bank,
Butter (pre-frozen in the freezer) - 100 g (for a grater),
Mayonnaise (cold sauce) - 100 g,
Dill - to taste.

Cooking:

I boil eggs. I clean, separate the whites from the yolks. I rub the proteins on a grater with a large fraction, the yolks - on a small one.
I clean the onion and cut it finely.
I open a can of food. I drain the excess liquid, spread the fish. I remove the bones, grind with a fork, turning into a homogeneous mixture. I add a beam. I mix.
I take out a piece of butter from the freezer. Finely chop with a knife or rub on a grater. I do the same with cheese.
I turn to the assembly and design of the salad.
I put in the whites first. I add cold sauce. Cheese is next on the list. I'm making mayonnaise again. The third layer I put the fish with onions (half of the total volume). I add a little mayonnaise.
I spread the chopped butter, followed by the fish-onion mixture with mayonnaise. As final touch crushed yolks protrude with decorations from sprigs of fresh dill.
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 cook mimosa salad with saury

Ingredients:

Potatoes - 3 pieces of medium size,
Carrots - 2 pieces,
Melted cheese - 2 pieces,
Onion - 1 piece,
Chicken egg - 4 pieces,
Saira - 1 bank,
Table 9% vinegar - 2 large spoons,
Mayonnaise, salt - to taste,
Greens - for decoration.

Helpful advice. Use a fork to test doneness of vegetables. Calculating the exact cooking time is quite difficult. The specific value depends on the variety and size of tubers.

Cooking:

Thoroughly my potatoes with carrots. I spread it in a saucepan, pour cold water. I cook until done.
I pour the boiled vegetables with cold water to cool faster.
I put the eggs in a bowl of cold water. I add 2 tablespoons of salt and pour in a little bit of 9% vinegar. After boiling, cook for 7-9 minutes. I transfer to cold water.
I clean the onion from the husk and peel. I rinse under running water. I put it on a cutting board. I chop into small and thin particles. I transfer it to a deep bowl.
I open cans. I remove excess liquid and remove the bones that can spoil the impression of the salad. I spread saury to the chopped onion. I mix with a fork while chopping the fish.
I grate vegetables. I spread it out in separate bowls. I separate products of animal origin. Protein and yolk rub separately from each other.
I remove the foil from the processed cheeses. I grind.
I form a mimosa salad in layers, “collect” the prepared ingredients.
I take a deep round dish. I put the potatoes, distribute them on a plate. I add mayonnaise. A little salt (optional). Next comes saury with an onion. Next, the layers processed cheese and proteins. I add mayonnaise.
At the final stage, I put grated carrots in the salad. I sprinkle yolks on top. I do not make the upper mayonnaise net.
I tightly close the prepared mimosa salad with polyethylene cling film. I put it in the fridge for 2 hours.

How to make mimosa with sardines in tomato sauce

Ingredients:

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

Cooking:

I cook vegetables until tender. In a separate bowl, bring the eggs to a boil. I boil for 7-9 minutes.
I peel cooked and cooled vegetables.
I take out a large flat dish. I take the shape of a heart. I put it on a plate.
Using a vegetable peeler, I chop potatoes. I'm making mayonnaise.
I open a jar canned sardine. I remove a small amount of liquid with a tablespoon. I grind the rest with the fish. I put it in a salad. Distribute evenly.
Finely chop the onion, spread the sardines on top.
Carrots are next in line in mimosa. I grind like potatoes, using a convenient vegetable grinder. Don't forget the mayonnaise.
I crumble the yolk. Then I spread the chopped protein. Top the salad with mayonnaise.
I decorate mimosa with green onion feathers.

Cooking video

Mimosa salad with apple, tuna and potatoes

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

Ingredients:

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

Cooking:

I boil vegetables in uniform. At the same time, I put the eggs on the other burner to cook. Pour boiled salad ingredients with cold water.
While the mimosa ingredients are cooling, peel and finely chop the onion. If the vegetable is very bitter, additionally pour over boiling water.
I clean the cooled ingredients. I get a handy vegetable peeler.

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

I grind vegetables (large fraction), eggs, after separating the proteins from the yolks (small fraction).

Helpful advice. I rub the apple last so that it does not turn black.

I turn to the formation of mimosa. Each of the layers of lettuce, except for the yolk top, is smeared with mayonnaise. First up is potatoes. I evenly distribute the crushed product over the dish. I avoid large lumps.
The next layer is canned tuna. A very important addition to the fish will be a finely chopped onion.
I spread the squirrels, followed by carrots (salt if desired). Finally it's time for the apples! Be sure to peel the fruit. Grate on a large grater.
At the final stage of mimosa formation, I add the yolk. Beautifully decorate the top of the salad.

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.

Cooking:

Preparing the vegetables for the salad. I put it in a deep saucepan. I put it on the stove.
I'm going to cook the eggs. I wash the rice with running water. I transfer it to a bowl. I fill it with water so that the product hides by 4-5 cm. I set the temperature of the burner to the maximum. After boiling water, I reduce the fire to a value close to the minimum. Cook for 14-18 minutes without lifting the lid. I turn off the stove. Let the rice rest for 15-20 minutes.
Peel boiled eggs. I separate the whites from the yolks. I rub the squirrels on a grater with a large fraction (for the yolks, a fine one is suitable).
I open saury. I drain the excess liquid. I take the fish out of the can. I knead with a fork, picking out the bones along the way.
green onion I rinse thoroughly. I discuss. I chop finely.
I take a large dish (baking dish). Spread boiled rice. Distribute in an even layer. I make a neat mayonnaise mesh.
Then I put the fish mass from saury in the salad.
For each subsequent layer of mimosa, I make a mayonnaise net. The order is as follows: green onion (for piquancy and a harmonious addition to fish), eggs, carrots.
I leave the yolks for the top of the salad, the traditional decoration of the dish. It is not necessary to make a mayonnaise net.
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 mimosa salad with different ingredients

Energy value 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 its own juice, containing a minimum amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.

Today on our menu popular dish, which received its name due to the top layer, which looks like bright yellow mimosa flowers, which have become an indispensable attribute of a women's holiday! The classic Mimosa salad originally consisted of only canned fish, cheese, eggs, butter and onions. Later, for greater satiety, many housewives began to add layers of potatoes and carrots, and sometimes exclude cheese from the recipe, which is in Soviet time scarce product. Hence the confusion arose, in connection with which there are now many varieties of Mimosa. Moreover, each hostess believes that her salad is undeniably correct and the best!

Of course, all versions are good in their own way and have the right to life, but we still focus on the original recipe. Fortunately, cheese is now quite affordable, and all other products can be easily and costly purchased at the grocery store. Although this dish has the name of a seasonal plant, you can cook the classic "Mimosa" at any time of the year!

Ingredients:

canned fish (saury, pink salmon, chum salmon, etc.) - 1 can;
eggs - 4 large or 5 small;
hard cheese - 100 g;
onion - ½ small head;
butter - 30-40 g;
mayonnaise - about 150-200 g (to taste).

Mimosa salad classic recipe with photo step by step

How to cook a classic Mimosa salad with canned food

Boil chicken eggs until fully cooked. Three whites on a coarse grater, and put the yolks aside for now.
Chop the onion very finely. Optionally, you can remove the onion bitterness to make the taste of the salad the most tender. To do this, scald the onion evenly with boiling water and immediately throw it into a colander, getting rid of the liquid.
Cheese three finely.
We take the fish out of the jar, put it in a convenient dish and rub it thoroughly with a fork.
You can form a salad in one salad bowl or immediately in portions using a culinary ring. In any case, the layers should not turn out too high - in this case, the Mimosa will be well saturated and will turn out to be the most delicious. So, first of all, distribute the proteins. We apply a thin layer of mayonnaise.
Put the fish on the protein mass, sprinkle it with onion slices.
We apply mayonnaise. Since we are preparing a classic Mimosa salad without potatoes and other hearty foods that need abundant impregnation, a lot of mayonnaise is not required here. To obtain a delicate, "airy" taste, it is better not to smear the mayonnaise with a spoon, but to apply, drawing a mesh, using a bag with a narrow corner cut off.
Put the cheese chips on the fish layer.
Heavily chilled solid oil grate coarsely and spread over the cheese. We put on mayonnaise.
We complete the preparation of the salad with yolks, but it is advisable to rub them and put them on the surface before serving, so that the yolk layer does not dry out ahead of time, and Mimosa does not lose its presentable appearance. We do not grease the yolks with anything. We let the dish brew in the refrigerator for 2-3 hours, and then you can start tasting.