Mimosa salad has been known since Soviet Union, it was an essential attribute holiday table in those times. It is made from canned fish, eggs, potatoes and carrots with mayonnaise. Such flavor combination and is popular today. "Popular about health" will tell you how to cook Mimosa salad with canned food correctly. We will consider the classic step-by-step recipe in detail, and readers will also learn the second option for preparing snacks - with cheese.
What canned food to use for mimosa salad?
Mimosa salad is different pleasant taste and juiciness, however, to make it more tender and rich, you need to choose the right main ingredient- Canned fish. What canned food is better to use for cooking this dish:
1. Saury in oil or own juice.
2. Horse mackerel.
3. Pink salmon.
4. Mackerel.
5. Tuna.
But in a salad composition, not only fish is important, but all other products. Choose them carefully. Particular attention should be paid to the choice of carrots. It should be sweet, not tasteless. Fatty mayonnaise is best, Provencal or something similar is best. A light product with a low fat content will not work. They also use onions in the salad - fresh, pickled or fried (as you like). Using sliced onion fresh, it is necessary to remove the bitterness by scalding it with boiling water. A pickled onion will add sourness, and a fried onion will give a pleasant aroma and sweetness. Now, let's move on to the recipes.
Salad "Mimosa" - a classic recipe step by step
For classic recipe you will need such a food set: 6 eggs, 3 medium-sized potatoes, 2 sweet carrots, a small onion, canned saury or mackerel in oil - 1 or 2 pieces, mayonnaise - 80 g.
Step by step cooking
1. We put the eggs to boil.
2. Boil carrots, potatoes until cooked (you can bake, if you want, in foil or a sleeve).
3. Finely chop the onion.
4. We scald it with boiling water so that it does not taste bitter, we drain the water.
5. Cool potatoes and carrots, peel.
6. Three vegetables on a coarse grater in a separate bowl.
7. We clean the boiled eggs, separate the protein from the yolk.
8. In a separate bowl, three squirrels on a coarse grater.
9. Grind the yolks on a fine grater.
10. We open tin can with fish, drain the juice.
11. Knead the fish with a fork, after removing the backbone.
12. Put potato chips on the bottom of the salad bowl, grease with mayonnaise.
13. The next layer is fish pulp, draw a mesh with mayonnaise.
14. Put the onion on the fish, lightly coat with mayonnaise.
15. Next is a layer of protein.
16. Then - carrots.
17. The last layer of Mimosa salad is egg yolks.
If you wish, you can decorate the surface of the salad with a small amount of chopped dill, but do not overdo it - the appetizer is called “Mimosa” because it is yellow. And now let's try to cook this dish according to a different recipe, with the addition of cheese.
Mimosa salad recipe with cheese and canned food
Let's prepare the following ingredients: take at least 5 eggs, potatoes - 3 root crops, 2 carrots (juicy, sweet), cheese - 80 grams, canned horse mackerel or mackerel in oil - 1, onion - 1. You will need a little vinegar and granulated sugar to pickle onions, and also mayonnaise.
Step by step cooking
1. Put boiled eggs, potatoes, carrots.
2. Peel the onion from the husk, chop into small cubes.
3. In a cup, dilute vinegar with water 1: 1, add sugar to taste (the marinade should turn out sweet and sour).
4. Send onion slices to vinegar water, hold for 20 minutes.
5. Open a can of canned food, drain the liquid from it.
6. Remove the ridges from the fish and mash the flesh with a fork.
7. Hard-boiled eggs, peel, separate the protein from the yolks.
8. Three protein on a grater with large holes.
9. Three yolks on a fine grater.
10. Peel potatoes and carrots after cooling.
11. Grate potato roots (large).
12. Three carrots.
13. Rub the cheese.
Let's get started on the salad. if you have detachable form, use it, then the Mimosa salad will look like a luxurious cake.
1. We send potato crumbs to the bottom of the salad bowl, lightly crush it with a fork and grease with mayonnaise.
2. We distribute the fish from above, draw a thin mayonnaise net on it.
3. Put a pickled onion on the fish pulp.
4. Put egg white on top, grease with mayonnaise.
5. Next - a layer of carrots with mayonnaise.
6. Then cheese.
7. Lay out the last layer of the egg yolk, which act as a decoration.
Attention! Some Mimosa recipes do not include potatoes. If you want to get more gentle, but less nutritious salad do not use this ingredient. Mimosa recipes are also known with butter. In this case, the oil (50 grams) is frozen in freezer and rub on a grater. Oil layer placed in the middle of the salad.
Each housewife prepares the Mimosa salad from canned food in her own way: using the classic version or a recipe with cheese or butter, with or without potatoes. To choose the best, it is worth trying each of them. This dish has another advantage - it is relatively inexpensive, and the taste is not inferior to most festive snacks. That is why it is worth adding it to your culinary collection.
Mimosa salad with butter and canned fish has long managed to gain popularity among our compatriots. From time to time, such a dish appears on the table in every home. Of course, many housewives are looking for interesting recipes and useful advice related to cooking.
So how do you really delicious salad Mimosa with butter? Recipes, helpful tips, alternatives cooking - this information is provided in the article. Let's start cooking?
Classic Mimosa salad with butter: recipe with photo, list of ingredients
For starters, consider the traditional recipe. So, the classic "Mimosa" with butter involves the use following products:
- 3-4 potatoes;
- 3 carrots (it is better to take small ones);
- white or red onion;
- 4 eggs;
- canned fish (suitable mackerel, tuna, saury);
- 50 g butter (it is better to take a quality product, since the taste of the salad largely depends on it);
- fresh herbs, mayonnaise, pepper, spices.
Got the right ingredients? You can start cooking.
Cooking scheme
It is worth noting that in this case the selection of quality products, in particular butter and fish, is extremely important. If the oil and canned food are bitter, then the taste properties of the salad will suffer.
First you need to prepare the products. The butter should be frozen, then finely grated and sent back to the refrigerator. Boil potatoes and carrots, peel them, three (preferably on a fine grater, so the taste will be more tender). Finely chop the onion. We divide hard-boiled eggs into whites and yolks, three separately.
- At the bottom of the dishes lay out the grated potatoes (half of the available amount). You can sprinkle it with black pepper (lightly), and then cover with mayonnaise.
- Next we work with fish. It must be removed from the jar, remove the existing bones, slightly knead with a fork and put on potatoes. We also cover this layer with sauce.
- Next, lay out the chopped onion. By the way, you can scald it with boiling water - so you can get rid of the bitterness of the product.
- Cover the onion with the rest of the potatoes and mayonnaise.
- The next will be a layer of carrots (again, with sauce).
- Gently spread the grated butter, and then egg whites. Season the salad again with mayonnaise.
- Decorate with egg yolk.
The dish should be hidden in the refrigerator and kept until serving. You can decorate it with chopped herbs. By the way, it is better to prepare a salad in a transparent salad bowl, it will look more spectacular.
Salad with cheese: features
"Mimosa" with butter and cheese is also popular. The ingredients are as follows:
- a can of canned fish (sardines, saury or pink salmon are suitable);
- three small carrots;
- six eggs;
- onion(can be either white or red);
- 150 g of hard cheese;
- tablespoon of vinegar (optional)
- 100 g butter;
- mayonnaise and spices.
Chop the onion, pour over the vinegar and leave for an hour. Boil the eggs, peel the shells, separate the yolks and whites separately. We take the fish out of the jar, remove the bones, knead until a homogeneous slurry is obtained. Freeze the butter, then grind it on a fine grater. Three boiled carrots and cheese. We lay out the layers in the following sequence: squirrels - fish - onions - cheese - carrots - butter. Each layer must be carefully covered with mayonnaise and, if desired, sprinkled with pepper and other spices. The top of the salad is the egg yolks. Before serving, decorate the dish with branches fresh dill.
Salad "Mimosa" with butter: a recipe for a dish with cod liver
Many people like this dish with cod liver, which gives the salad a very interesting taste. In order to cook "Mimosa" with butter and cod liver, you will need:
- 200 g cod liver;
- three small potatoes;
- large carrots (or two small ones);
- 100 g of cheese;
- 50 g butter;
- three boiled eggs;
- onion (not too big);
- mayonnaise, fresh herbs, spices.
We prepare according to the following scheme.
- Boil the potatoes, three on a fine grater, put them in a salad bowl, and cover everything on top with a thin layer of mayonnaise.
- Cod liver lightly knead with a fork - this is the second layer.
- Next, spread the onion and again grease with mayonnaise.
- The next layer is boiled carrots grated on a fine grater. We also cover this layer with sauce.
- We spread the proteins and again flavor with mayonnaise.
- The next layer is grated butter (we freeze it first).
- Put the cheese on the butter and generously grease with mayonnaise.
- Decorate the salad with grated yolks and sprigs of greens on top.
How to cook "Mimosa" with crab sticks?
Canned fish is an optional component of the dish. If desired, they can be replaced with other seafood. For example, Mimosa salad with butter and crab sticks is popular. Here is the exact list right ingredients:
- 240 g crab sticks (small package);
- one large onion;
- 3-4 chicken eggs;
- not Big apple;
- high-quality butter (a pack will be enough);
- 150 g of cheese (it is better to give preference to a hard, not too salty variety);
- We use mayonnaise as a sauce.
"Mimosa" with butter is easy to prepare. First you need to peel and chop the onion, scald it with boiling water in order to get rid of bitterness. We take out the butter from the freezer and three on a fine grater, after which we immediately send it back to the refrigerator. Crab sticks cut into small pieces. Boil the eggs, peel, separate the yolks from the proteins and three of both parts. Cheese also needs to be grated. Peel the apple, chop into pieces coarse grater.
The salad is prepared in layers in the following sequence: egg whites - grated cheese - butter - onions, which are generously greased with mayonnaise - crab sticks- grated apples (another layer of mayonnaise) - egg yolks. Everything, the dish is ready to serve. If the guests will not appear soon, then the salad should be sent to the refrigerator (so that the butter does not melt).
Salad recipe with canned fish and rice
Do you like salad, but would like to change the recipe a little? Try adding rice instead of potatoes - it turns out delicious. The list of products is:
- half a glass of boiled crumbly rice;
- three small carrots;
- four chicken eggs;
- onion;
- jar canned fish(mackerel or saury is suitable here);
- fresh herbs for decoration;
- mayonnaise for dressing.
First, let's prepare the products. Carrots need to be boiled, peeled, grated on a fine grater. Boil the eggs, peel, separate the yolks from the whites and three on a fine grater. We take out the fish from the can, remove the bones (if any), knead it with a fork. The onion also needs to be finely chopped.
We also make this version of the salad in layers: rice - fish mass - onions - the second half of rice - grated carrots - protein. All layers must be carefully greased with mayonnaise. Next, sprinkle the salad with grated yolk, decorate with herbs - the dish is ready to serve.
Many housewives use red fish as the main ingredient, which gives the salad an incredibly bright, rich taste. Here are the ingredients for the dish:
- 200 g smoked salmon;
- two medium-sized carrots;
- 150 g cheese (hard);
- four eggs;
- green onions;
- fresh herbs for decoration;
- mayonnaise.
Food preparation is standard. The onion needs to be cut. Boil carrots and eggs. Three vegetables on a fine grater. We also grind the eggs, but the proteins are separated from the yolks. Three cheese, and cut the fish fillet. The sequence of layers is as follows: egg white - finely chopped fish fillet - carrot - onion - hard cheese. Lubricate each layer carefully with mayonnaise. The top layer is grated yolks, it is not necessary to cover it with sauce. By the way, it is better to prepare the salad in advance - so all the layers can be thoroughly soaked, and the dish will show all its taste qualities.
"Mimosa" with apple
If you like Mimosa salad with butter and cheese, then you can experiment a little with the composition by adding an apple to it. We prepare a dish from the following products:
- canned fish (in this case, pink salmon, mackerel, tuna, salmon are suitable);
- 3 potatoes (small);
- 2-3 small carrots;
- green onions (small bunch);
- 200 g of hard cheese;
- 3-4 eggs;
- a large apple (juicy, fairly firm, with sourness);
- 50 g butter;
- mayonnaise.
"Mimosa" with butter and apple is prepared quickly. Pre-freeze the butter, three on a fine grater and send it to the freezer. Wash vegetables thoroughly, boil, then peel and three. green onion should be finely chopped. We boil the eggs and, as in previous cases, grind the whites and yolks separately. Peel the apple, chop on a coarse grater. Remove the fish with a fork.
We put the products in a salad bowl in the following sequence: potatoes - carrots - green onions - apples - canned fish - proteins. Of course, each layer must be covered with mayonnaise. Put grated butter and egg yolk on top. The salad must be kept in the refrigerator, otherwise the butter will melt.
Mimosa recipe without vegetables
If you like Mimosa with butter, you can try to cook it without vegetables. You will need these products:
- four boiled eggs;
- hard cheese (about 150 g);
- canned fish;
- lettuce, sweet;
- 100 g of oil;
- We use mayonnaise for dressing.
First, let's prepare the products. Boil the eggs, peel, divide into proteins and yolks, three into a fine grater. The onion needs to be minced. We take the fish out of the jar, knead with a fork, taking out the existing bones. Three frozen butter on a coarse grater, and cheese on a fine grater.
It is better to cook the dish in a transparent salad bowl or bowls. We decorate the salad in layers: egg whites - grated cheese - half of the fish - butter - onions - the second part of the fish. Lubricate each layer (except butter) with mayonnaise. Top the dish with grated yolks.
As you can see, this dish can be prepared with completely different seafood by adding certain ingredients. Experiment and create unique snacks, enjoy the taste of your own culinary masterpieces.
Surely this simple puff salad many hostesses prepare for March 8, right? Easy to prepare, affordable, tender and so tasty Mimosa salad has long and firmly won universal love. And the name fully reflects it. appearance- fluffy mimosa flowers on a snowy hill. Today we will prepare one of the Mimosa salad options - with cheese!
In general, it must be said that the classic, original recipe for this delicious dish is hardly known to anyone. However, its three essential ingredients remain unchanged - canned fish, boiled eggs and mayonnaise. Meanwhile, numerous recipes for this festive salad vary depending on the preferences of the cooks who prepare it.
So, for example, fish salad Mimosa comes with canned sardine, saury, pink salmon, mackerel, cod (cod liver) and even crab sticks. That is, almost any canned fish. Eggs can also be used not only chicken, but also quail. There is Mimosa salad with apples (very juicy option), many people like this dish with a layer of soft butter.
Today I will share with you my recipe for Mimosa salad with cheese, in addition to which it also includes boiled carrots (who loves) and potatoes. I do not add oil, since our strong half does not accept it in the finished dish. But the cheese goes with a bang! By the way, this product can be chosen according to your taste and possibilities.
Mimosa salad is served not only on one common dish, but also in portions (only necessarily in layers) - this way it looks even more impressive and presentable. Before serving, this delicious salad must be allowed to stand in the refrigerator and soak for several hours.
Ingredients:
(250 grams) (100 grams) (300 grams) (200 grams) (130 grams) (4 pieces ) (3 tablespoons) (3 tablespoons)
Cooking step by step with photos:
The recipe for this delicious salad includes any canned fish (you can use both natural and with the addition of oil), potatoes, carrots, onions, chicken eggs, cheese such as Russian or Dutch, as well as sour cream and mayonnaise (best homemade) as a sauce. Optionally, use a couple sprigs of fresh dill to garnish ready salad Mimosa with cheese.
The first step is to cook vegetables (potatoes and carrots) in their uniforms and hard-boiled eggs. We tear off a jar of canned fish and transfer the contents to a plate. We take out the spinal bones from the pieces (although they are soft, but I don’t like it when they get on the tooth), and knead the pulp with a fork. Whether or not to use liquid from a jar in a salad is a matter of taste (I use it).
Then add the onion to the fish, which needs to be peeled and finely chopped with a knife into cubes. The amount of onion depends on your taste preferences. In my case, a larger than average bulb is used. If you come across a very vigorous vegetable, from which it just knocks out a tear, you can get rid of bitterness. To do this, scald the chopped onion with boiling water, and then pour over ice water- all bad smell and the bitterness will go away. You can also pickle onions in a mixture of salt, sugar and lemon juice(we take it by eye), then the finished Mimosa salad will have a piquant zest. Mix the fish pulp with onions and leave for now to work on other ingredients.
Grind any hard or semi-hard cheese (Russian, Dutch, Poshekhonsky and the like) on a fine grater. Only not on the one that gives puree, but a little larger, so that the cheese turns out to be small, airy and fluffy.
During this time, chicken eggs were boiled - usually they are boiled hard-boiled for 8-10 minutes after boiling. We put the dishes with ready-made eggs under a stream of cold running water, then we clean them from the shell and divide them into squirrels-yolks. I had store-bought eggs, so the yolk is not yellow, but very pale - you can hardly distinguish it from protein. But, as you know, mimosa is a plant with yellow flowers saturated in color. However, there are no hopeless situations, only difficult ones: later I will tell you how to make the yolks really yellow!
So, you can gradually lay the finished ingredients in layers. Traditionally, I use deep bowls that I line completely. cling film- so the products do not stick in the dishes and the salad will come out on the dish evenly. The layers are laid out the other way around, that is, the bottom of the bowl is the top of the salad. The first layer is egg whites (we will need the yolks at the very end, so put them in the refrigerator for now), which need to be chopped on a coarse grater and evenly put in a bowl. Do not forget to coat each layer with sauce (just mix sour cream with mayonnaise) and tamp the food tightly with a spoon so that the finished Mimosa salad with cheese does not fall apart later.
Next, lay a layer of chopped cheese on the proteins with sauce and also evenly distribute it around the perimeter. Lubricate with sauce.
Now the fish layer is canned food mixed with onions. By the way, it turns out to be quite juicy (if you add liquid from a jar), so you can not smear it with sour cream and mayonnaise - this is optional.
While we were making the salad, potatoes and carrots were cooked. They need to be peeled and allowed to cool slightly so as not to burn your hands.
Then we grind the peeled carrots on a coarse grater - it has already cooled down. We put the next layer (after the fish one), level it and generously coat it with sour cream mayonnaise sauce.
Finally, the final one is the potato layer. For him, peeled potatoes are also chopped on a coarse grater and evenly placed in a bowl. Lightly press all the ingredients with a spoon or directly with the palm of your hand so that the layers grab. You can leave the Mimosa salad with cheese in this form soak in the refrigerator for several hours.
The most delicate Mimosa salad with cheese, despite the spring name, is usually prepared in winter and often it even decorates New Year's table. Its components are regular products, which will not be difficult to find. The simplest and one of the most popular salads can be prepared according to the traditional recipe, or slightly modified.
Classic Mimosa salad with cheese
The main products for preparing a classic dish are:
- Canned fish. At the same time, it is important to take exactly sea fish: pink salmon, salmon, mackerel, horse mackerel or saury. For the preparation of dietary mimosa, low-calorie tuna is taken (with the taste ready meal will be slightly different from the usual).
- Boiled eggs. Usually they take chicken, but they can be replaced with quail, but in larger quantities. Do not boil eggs for more than 10 minutes, otherwise the yolk will not be yellow, but slightly greenish.
- Mayonnaise is desirable to choose fatty and thick with the least variety of additives. If you want to make the dish lighter, then the amount of mayonnaise can be reduced.
- Cheese is taken hard, after chopping it with a fine grater.
- Vegetables (potatoes, carrots) are pre-boiled. You can do this in a double boiler, then they will be much tastier. Then they are cleaned and ground on a grater, small or large.
- Lettuce take onions. In its absence, an ordinary turnip is crushed and insisted in boiling water for several minutes (or simply scalded). Then it will not be so sharp and bitter.
For a traditional salad you will need:
- a jar of canned food;
- 3-4 potatoes;
- 3 eggs;
- a couple of carrots;
- 0.15 kg of cheese;
- bulb;
- mayonnaise;
- branches of greenery.
Preparing Mimosa with canned food and cheese is quite simple:
- Potatoes, eggs and carrots are boiled and peeled.
- Finely rub into separate containers. In this case, the yolks and proteins are separated and also crushed into different plates.
- Chop onion and cheese.
- The liquid is drained from the canned food, the bones are removed, the fillets are kneaded with a fork.
- Prepared products are laid out in a form in layers, spreading each with mayonnaise sauce. First, half the potatoes are distributed along the bottom, fish, onions, then potatoes again, then cheese, carrots, squirrels, yolks. You don't need to cover the top with sauce.
- Put the dish in the refrigerator, and decorate with sprigs of greenery before serving.
Today I will tell you about the wonderful, bright and delicious dish- Mimosa salad - a classic recipe with step-by-step preparation of all layers. Salad is always on the face of the festive table. His yellow lambs on top resemble a spring flower (the one that men give on March 8).
And straight to the point.
Mimosa salad classic recipe with canned food, step by step, all layers with photo
General rules the preparation of classic mimosa for all recipes is the same. As in any other similar dish, all layers are in order.
Mimosa classic recipe, ingredients
For traditional recipe we will need:
- Canned fish (usually from sea fish- saury, sardine, pink salmon, mackerel) - this is the main ingredient (one can is enough)
- Boiled vegetables - potatoes and carrots (3-4 pieces of each type of vegetable)
- Boiled eggs (4-5 pieces)
- Mayonnaise (1 small jar more than)
- Onions or lettuce (1 onion or a good bunch)
- Spices - salt, pepper
- Greens - parsley, dill, optional and for decoration
How to prepare mimosa salad? All layers in order
Cooking method:
First we cook the vegetables. Let's cool down and clean them. Then grate carrots and potatoes on a grater. It is better to use a fine grater, not medium and not large. Because nothing will fall apart.
And put the grated potatoes in the first layer in the salad bowl (exactly half of the total volume). You don't need to mince. From above, you can use a mesh, or you can simply smear it with a spoon - mayonnaise.
The second layer is fish. Or rather, canned fish. In Mimosa salad, the classic recipe suggests only fish product, although many change it to something else. For example - poultry meat, chicken.
In a separate plate, knead the fish with a fork, remove the bones and lay out. And again a mesh of mayonnaise.
Now, you can lay out finely chopped onions. It will add a spicy flavor to the salad.
The fifth is carrots.
And the sixth - rub the egg whites on a fine grater. Do not forget between each layer to grease with mayonnaise and a little salt.
Yolks are considered not only decoration, but also an addition to palatability. A classic mimosa recipe cannot be without the topmost yellow layer. But on top of it you can decorate with parsley leaves or dill sprigs.
In order for the salad to be perfect and all layers soaked, it needs time. Put it in the refrigerator for 2-3 hours.
Secrets and subtleties in cooking classic Mimosa
They say that the best and tastiest food is homemade. And I think so. But as for our today's salad, I choose canned food in the store. If you know how to cook homemade mayonnaise, then you and "cards in hand."
It is better to choose a bold one and apply it evenly between layers so that it does not turn out to be so that it will interrupt the taste.
Eggs, its yolks are the main decoration of the classic Mimosa. Therefore, do not digest them, otherwise the yolks will not become perfectly yellow, but with greens. Optimal time cooking eggs - up to 10 minutes.
I advise you to use all the ingredients at the same temperature so that the circles do not float.
And there is also a "chip" in which your guests can immediately notice the decoration of the festive table. All you need to do is take a transparent container (salad bowl) or in last resort cut plastic bottle a volume of 1.5-2 liters around the circumference. To have no top or bottom.
With this option, all layers of Mimosa will be clearly visible.
Mimosa classic recipe with canned food and cheese
Today, the choice of products is simply huge. In this regard, you can experiment in the kitchen with traditional dishes– add and try new flavors.
Add to Mimosa a classic recipe, in addition to canned food, cheese. The output will be a nice salad, maybe you like it more.
Ingredients:
- 150-200 grams hard cheese or melted cheese
- Canned fish 150-200 grams
- 3-4 medium potatoes
- 2-3 carrots
- Eggs - 3 pieces
- Onion - 1 pc.
- Mayonnaise
- Greens and spices
How to cook puff salad "Mimosa" with cheese
The cooking method is very similar to the classic recipe. Therefore, everything is short.
Vegetables and eggs are boiled and peeled. In separate plates we rub on a fine grater (separate the proteins from the yolks). We take out the fish from the jar and crush it with a fork (you can not leave the juice). Finely chop the onion and cheese. We divide the potatoes into two parts.
Let's start laying out, everything in order: the first part of the potato, fish, onion, the second part of the potato, cheese, carrots, squirrels, yolks. Salt each layer and grease with mayonnaise. We send it to the refrigerator.
After 2 hours, we take out and decorate with herbs.
Salad "Mimosa" - a classic recipe with rice
Another way to change the tradition and add rice to a familiar salad. Try it and find out what will come of it. Or rather, do not add, but replace - potatoes on rice.
By the way, I tried to cook this type of salad back in my student years. I also used chicken instead of canned fish. Nothing like that, sweetie.
Ingredients of the dish:
- Boiled rice - half a cup
- Carrots - 2 pcs.
- Canned fish - 200 grams (one can of saury or pink salmon, you can replace it with chicken as I used to)
- Eggs - 3-4 pieces
- Mayonnaise
- Onions and greens
Cooking:
The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. Proteins are separated from the yolks. Everything is in separate containers. Finely chop the onion. Canned food in a plate, separating the juice first, and crush with a fork. Products for puff salad are ready.
Now layers: rice, fish, onions, rice again, carrots, proteins and yolks. Between them, do not forget to salt and cover with mayonnaise.
We let the mimosa soak for an hour or two and serve it to the table, decorating it with greenery on top. Enjoy your meal!
Salad "Mimosa" with butter and cheese, and with canned saury, and without potatoes
People. Forcing Soviet time, they say that this particular recipe originally appeared. And only then other types of fish began to be used. In addition, this is the cheapest way, since there are very few products on the menu.
Products:
- Eggs - 4-5 pieces
- One can of saury
- Butter - 100 grams
- Cheese - 100 grams
- mayonnaise provencal
- Spices (salt and pepper)
Cooking method:
Here the layers alternate differently, in contrast to classic version. First, let's prepare the ingredients. We squeeze the fish - we remove the liquid. Mash with a fork until mushy. Boil the eggs, cool and clean. Separate the whites from the yolks. We chop the onion.
We rub the yolks on a fine grater. And on a large one - cheese, proteins and butter. Now lay down the layers.
The first one this time is squirrels. The second is cheese, the third is fish, then onions. Then - butter and last - yolks. Salt and mayonnaise between layers.
Salad "Mimosa" recipe with apples and canned food
Simerenko and Antonovka apples in combination with the classic composition of this puff salad give the dish a specific zest - a refreshing sour taste. Gourmets will definitely like it.
Ingredients:
- Apple - one large (preferably fresh and juicy)
- Canned fish - one (you can choose at your discretion, for an amateur)
- Salad onion - 1 pc (you can take a red onion so that it is not very bitter, pour over boiling water)
- Eggs - 4-5 pieces
- Potatoes - medium 2 pcs. (instead of potatoes, you can use 150 grams of cheese or all at once)
- Carrots - 2 pieces
- Mayonnaise
Cooking mimosa with apples
We cook vegetables and eggs, cool, clean. In separate bowls we rub and cut our products. Fish, as always. Yolks - from proteins.
Salt the layers evenly one after another and smear with mayonnaise. The first layer is potatoes and further: fish, onions, cheese, apple, carrots, yolk. We put in the refrigerator for a couple of hours.
Salad "Mimosa" classic recipe with apples is ready.
Mimosa salad with cheese and crab sticks
And what happens if we replace canned food with crab sticks in a classic salad with cheese and apples? Low calorie and original dish on your table - that's what happens.
Ingredients (what you need):
- Apple - 1-2 pieces
- Dutch cheese - 150 grams
- Butter (frozen) - 200 grams
- Crab sticks - 200 grams
- one bulb
- Potatoes - 3 pieces
- Egg - 5 pieces
How to cook:
Similarly, like the previous recipes - cook, clean, chop and rub. The layers are arranged as follows: potatoes, egg whites, grated cheese, butter, finely chopped onion, chopped crab sticks, grated apple and the last chopped yolk.
And again about the layer - salt and grease with mayonnaise (except for butter, as you already understood, you should not smear).
Let the salad soak in the refrigerator until the next day. Serve to the table, garnished with a sprig of parsley or dill.
Mimosa classic recipe with cod liver
Let's start with the fact that the liver of any fish (large, since small ones have very little of it) is very useful for the body. I would also call cod liver as a delicacy and a dietary valuable product.
Ingredients:
- Canned cod liver - 1 can
- Cheese durum varieties– 100-150 grams
- Vegetables (potatoes and carrots - 2-3 pcs.)
- Eggs - 3-4 pieces
- Mayonnaise and greens
Cooking method:
Boiled, peeled and grated potatoes are placed on the bottom of a transparent salad bowl. Apply a thin layer of mayonnaise.
The next layer is grated and boiled carrots. And grease again. On carrots we apply chopped and boiled proteins eggs, and mayonnaise.
The penultimate one is grated cheese, mayonnaise. Finishing the salad with crumbs egg yolks. And for impregnation all night in the refrigerator.
Mimosa salad with boiled salmon, cheese and no potatoes
Fresh food lovers will love this recipe. Instead of canned food, this time, add to the menu boiled fish(salmon).
In salted water, cook salmon fillet (200 grams). Cool, remove from pits and mash with a fork. Boil eggs (4 pieces) and one good carrot. Grate cheese, carrots, whites and yolks. Finely chop the green onion with a knife (one bunch is enough).
Now we collect our puff salad, evenly smearing all layers with mayonnaise. And they go in order: squirrels, fish, onions, cheese, yolks. Do not forget about the refrigerator, where the dish must soak in a time of 2 hours.
"Mimosa" with selenium salmon and fresh cucumber - original recipe
Salmon can be taken salted, not boiled as in the recipe above. In addition to the main ingredients add one fresh cucumber. Honestly, it really doesn't work.
We take salted salmon- 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest is the mode for small pieces. This is the first layer.
Boil eggs (2 pcs.) And separate the yolks from the proteins. Grate protein over the fish and grease with mayonnaise. The third layer is a peeled and finely chopped cucumber.
Then boiled and chopped potatoes (2 pcs.). Lubricate well with mayonnaise. Sprinkle yolks on top. From the remaining thin slices of salmon for decoration, we roll them together and make them in the form of a flower.
Refrigerate and preferably overnight. You can add a couple of sprigs of parsley in front of the table.
- Vegetables are best cooked in a double boiler, so they are preserved and tastier.
- The apple is exactly sour - varieties "Simerenko", "Antonovka", "Granny Smith".
- More eggs, especially yolks - a special taste and juicy yellow color.
- A good fat mayonnaise, but a little bit - we lightly apply it with a mesh.
- It is better to rub the products directly into the dish - the Mimosa salad becomes loose and airy.
Salad classic mimosa- Video step by step recipe
