Delicious mimosa recipe. Mimosa salad - a classic cooking recipe

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Mimosa salad, perhaps, appears at least once a year on the holiday of March 8 and symbolizes the onset of Spring. Many people love Mimosa for its ease of preparation, the availability of products, and although the salad is quite high-calorie, it is amazingly tasty, so you don’t want to cross it out of the holiday menu, but you want to enjoy its delicate taste from time to time. Of course, Mimosa Salad is prepared not only for March 8, it will also perfectly decorate the New Year's table, you can serve it for Christmas and Easter, cook it for Valentine's Day, February 23 and, of course, for your birthday!
In this recipe, I will share with you a cooking option for Mimosa with baked trout or salmon, with cheese and without potatoes. The salad turns out to be very tasty, and the decoration of the salad symbolizes the yellow Mimosa flower - which reminds us of Spring and the sun!

Despite the fact that Mimosa cannot be called a light salad, as I said, it is quite satisfying and high-calorie, but what a delicious one it is! All layers of mimosa lettuce blend harmoniously and together create a wonderful symphony of taste! I would say Mimosa has a creamy taste that goes great with fish like salmon, trout, pink salmon. To simplify cooking, you can take canned fish from the above varieties of fish. But with poached or baked salmon fillet is much tastier. But this is no longer a budget option, so in no case do I insist.

The classic basic Mimosa recipe is canned fish, boiled eggs and mayonnaise. And to enrich the taste and variety, various additional flavors are added to the salad, such as cheese, carrots, apples, butter, potatoes - so the taste of the finished salad depends on the taste preferences of the hostess who prepares it. Mimosa is prepared with canned fish (saury, sardines, pink salmon, salmon, mackerel, cod liver and canned tuna - that is, you can take almost any canned fish depending on your taste preferences.

Mimosa - uh then the favorite puff classic salad, along with such well-known salads as (and we even have it on the site) and!

In any case, you will get a lot of pleasure, both from cooking (because the salad is prepared very quickly and simply), and from tasting the salad, and it is quite possible that the salad will become one of your favorites. So I sincerely wish you bon appetit! And mimosa will always be a wonderful decoration of the festive table and a wonderful dish for the everyday menu!

Ingredients

For Mimosa salad without potatoes with cheese
salmon (fresh or frozen)	150 g (or canned salmon, pink salmon, sardines, saury)
eggs (hard boiled)	6 pcs
cheese (Russian type)	100 g
boiled carrots (optional)	1 PC
onion	0.5 pcs
dill greens	2 sprigs for salad + 2-3 sprigs for decoration
mayonnaise	taste
salt	taste
freshly ground pepper	taste

Step by step recipe with photo

video recipe

I will cook Mimosa with baked salmon. Instead of baked fish, you can take canned fish (salmon, pink salmon, saury, sardine).

Rinse the salmon steak in cold water and pat dry with paper towels.
We put the steak in a baking dish, salt and pepper on both sides and grease with vegetable oil.

Bake the fish at 180ºC for about 20 minutes.

We take out the finished fish from the oven and cool.
We remove all the bones from the pulp and chop the fillet.

We clean the eggs and separate the whites from the yolks.
Proteins rub on a coarse grater in a separate bowl and divide into two equal parts.
Rub the yolks on a fine grater into another bowl. Set aside a little yolk to decorate the finished salad.

I will collect the salad in the baking ring - put the ring on the dish in which we will collect the salad.
We spread half of the proteins on the bottom of the form, salt, pepper with freshly ground pepper, to taste, grease with mayonnaise and tamp the layer a little.

Grate boiled carrots on a medium grater.
We spread the carrots in the next layer, on proteins, salt, pepper and grease with mayonnaise.

We rub the cheese on a medium grater.

Sprinkle a layer of carrots with cheese and grease with mayonnaise.

Put the fish in the next layer.

Finely chop the onion. Adjust the amount of onion according to your taste.
We chop the dill.

We spread the onion with dill on the fish.

We set aside some of the yolks to decorate the salad. Put the rest of the yolks on the fish. Salt and pepper, to taste, and grease with mayonnaise.

Lay out the remaining whites with the last layer.

Salt the squirrels, to taste, and grease with mayonnaise.

Carefully remove the ring.

We decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower. mayonnaise to taste
salt to taste

COOKING:

Cheese grate on a fine grater.
Finely chop the onion and scald with boiling water.
Drain the liquid from the canned fish and mash the canned food with a fork.
Grate chilled butter on a coarse grater.
Place all products in a salad bowl in layers in the following sequence:
1st layer: squirrels
2nd layer: butter
3rd layer: cheese
4th layer: canned fish
5th layer: mayonnaise

Sprinkle the salad with grated yolk on top and refrigerate for 2-3 hours (preferably overnight).

Mimosa salad with apple 2 Option

Hard boil eggs and peel. Separate the whites from the yolks. Proteins grate on a coarse grater.
Finely chop the onion and scald.
Boil potatoes in their skins, cool, peel and grate on a coarse grater.
Boil carrots and grate on a coarse grater.
Mash the canned food with a fork.
Peel and grate the apple on a coarse grater (you can omit the apple).
Grate the cooled butter on a coarse grater (you can leave out the butter).
Grate the yolk on a fine grater and decorate the salad with it.
Decorate with herbs before serving.
Lay products in layers in a salad bowl, pouring each layer with mayonnaise:
1st layer: apple (optional)
2nd layer: canned food
3rd layer: butter (optional)
4th layer: potato
5th layer: onion
6th layer: carrot
7th layer: protein
8th layer: yolk

In the Soviet years, store shelves did not indulge citizens with pickles and delicacies, so salads for the holidays were prepared from universal products that were always in the refrigerator. The kings of the table were Olivier, Herring under a fur coat and Mimosa.

The latter was named for its resemblance to the silver acacia that blooms in early spring and is a symbol of the international day of all women. Fans continue to cook it today, improving the salad and bringing something of their own to it.

The composition of the salad

The basis of the dish is canned fish - saury, tuna, pink salmon, salmon or cod. The presence of eggs is mandatory, and the proteins are separated from the yolks and used separately: the first as one of the layers, and the second for decoration.

Onions are used, but now it can be replaced with red sweet, blue and shallots.

Possible additions in the form:

and hard cheese;
potatoes and carrots;
red carrots and croutons;
rice and hard cheese;
butter and processed cheese;
juicy apples and hard cheese;
potatoes, carrots and hard cheese.

Classic Mimosa

The traditional recipe for the famous Mimosa salad is prepared from simple and affordable products. It turns out hearty and tasty.

What you need:

canned fish;
carrot;
onions or juicy green onions;
eggs;
mayonnaise;
greenery.

Recipe:

Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with salt, you can sea.
Boil 4 eggs and separate the protein from the yolks. Chop everything.
Wash and chop onion bunch. If it is onion, then it can be finely chopped and marinated in lemon juice for 10-20 minutes.
70-100 gr. grind hard cheese on the smallest grater.
Do the same with peeled potatoes and carrots.
Take the fish out of the jar and run it over with a fork. You can pour in for juiciness a little oil remaining there.
We spread the layers: at the bottom of the salad bowl - potatoes, followed by onions, carrots and fish, you can smear a little with mayonnaise, and then lay out the proteins and cheese. Again a layer of mayonnaise and repeat the sequence of layers. It can be anyone - as you like and you can grease with mayonnaise as much as you like.
Decorate the salad with chopped yolks, and sprinkle chopped greens around the edges.

Mimosa with pink salmon

The dish can include any canned fish, including pink salmon, although it is better to take smoked red fish and cook an unusual and tasty dish.

What you need:

smoked pink salmon;
potato;
carrot;
eggs;
onion;

200 gr. chop the fish fillet.
Boil 4 medium potatoes and 2 medium carrots and grate.
150 gr. grate hard cheese on a medium grater.
Boil 2-3 eggs, isolate the yolks from the proteins and grind them separately.
100 gr. peel and chop the onion.
Lay out the layers in any order, smearing each layer with mayonnaise.
Decorate with egg yolks and serve.

What you need:

canned fish, for example, sprats in oil;
eggs;
mayonnaise;
fresh greens.

Cooking:

Boil 4 eggs, separate the protein from the yolks and chop finely.
Boil 100 gr. cereals. To make the rice soft, tender and crumbly, it is recommended to soak it for several hours, and rinse so that the water becomes clear.
Peel and chop the middle head of onion.
Open a jar of sprats, take out the fish and mash with a fork.
Any cheese, for example, Russian, grate.
Arrange the salad ingredients in layers on a serving platter. It is preferable to use the sequence: fish, onion, protein, mayonnaise, cheese, rice. The latter can be soaked in oil left over from sprats. Repeat the layers and decorate the dish with chopped yolks.

Mimosa with cheese

With the advent of various products on store shelves, including those obtained from the seas, there are more recipes for Mimosa with cheese. Traditional canned fish began to be replaced with crab sticks. Fans of low-calorie dishes appreciated the experiment and began to stick to the new recipe.

What you need:

crab sticks;
eggs;
butter;
green onions;
Apple;
mayonnaise.

Cooking:

Boil 5 eggs, separate the whites from the yolks. And those, and others grind.
Remove the sticks from the shell and shape them into small cubes.
200 gr. chop processed cheese on a fine grater and do the same with 70 gr. butter.
Wash and chop a bunch of green onions.
Peel the apple and grate on a coarse grater.
Put the ingredients in the dish in layers: crab sticks, onion, mayonnaise layer, butter, cheese, proteins, apple and mayonnaise layer again. Repeat the procedure again and decorate the dish with yolks and chopped herbs.

"Mimosa" with boiled salmon

This recipe will appeal to those who prefer fresh fish. You can add boiled salmon or pink salmon. Fresh fish makes the salad a real delicacy.

100 gr. hard cheese;

a bunch of green onions;

mayonnaise.

Cooking:

Boil the eggs, cool them. Separate the proteins from the yolks, grate on a fine grater.
Place the squirrels in a container prepared for salad - this will be the first layer. Lubricate it with mayonnaise.
Boil the salmon, disassemble into small pieces, salt a little and sprinkle with lemon juice. Lay the fish in a dense layer on the proteins.
Boil carrots, finely grate. Lay on salmon, grease with mayonnaise.
Finely chop the green onion, lay on the carrot.
Lay grated cheese in the next layer, grease it with mayonnaise.
Sprinkle grated yolks on top of the salad.
Leave for a couple of hours in the refrigerator to soak.

The classic version is prepared using canned fish. Before serving the dish to the table, it is necessary to infuse it in the refrigerator for at least 3 hours.

You will need:

butter - 110 g;
salt;
parsley - 8 g;
egg - 6 pcs.;
mayonnaise;
onion - 260 g;
canned fish - 1 can in own juice;
cheese - 160 g of hard cheese.

How to cook:

A couple of hours before cooking, place the butter in the freezer.
Remove the eggs from the refrigerator ahead of time. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on a low flame. The liquid must not be allowed to boil, this will provoke cracking of the shell. To make it easier to clean them, immediately after cooking, place them in cold water.
After the eggs have cooled, peel. Finely chop the whites with a knife, and mash the yolks with a fork.
Chop the onion. If it is very hot, then pour boiling water over and dry on a paper towel.
Grind the cheese using a medium grater. Chop greens.
Take the fish out of the jar. Get big bones. Mash the fish with a fork.
Arrange the squirrels on a dish and sprinkle with a layer of cheese chips. Distribute the fish. Spread with mayonnaise.
Put the onion, then part of the yolk. Lubricate with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
Place the remaining yolks in a sieve and sprinkle over the salad.

2. With canned food step by step

This dish has gained popularity since the days of the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

cheese - 170 g;
canned fish - can;
parsley - 30 g;
potatoes - 320 g;
dill - 30 g;
carrot - 220 g;
egg - 4 pcs.;
mayonnaise - 260 g;
onion - 110 g.

Cooking:

Rinse carrots and potatoes and cover with water. Cook until the knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
Grate carrots, potatoes and squirrels on a coarse grater. Grind cheese and proteins on a fine grater.
Put the fish with oil on a dish and mash with a fork. Spread with a small amount of mayonnaise. Spread out the proteins and distribute the carrots. Spread with a layer of mayonnaise.
Chop the onion. Place in boiling water and hold for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Spread over carrots.
Distribute potatoes. Salt and coat with mayonnaise.
Put the cheese chips and soak with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
To maximize the taste, the dish should be infused in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs for cooking. It is their yolks that have a bright yellow color. It is better to rub them immediately on the salad, and not separately. Then their layer will look airy and light.

You will need:

canned saury - 1 can;
egg - 3 pcs.;
mayonnaise;
potatoes - 360 g;
parsley;
carrot - 130 g.

How to cook:

Place carrots and potatoes in water and boil for 38 minutes. Drain the liquid and set the vegetables aside. Scrape off the skin with a knife. Boil eggs.
Drain the marinade from the can. Mash the fish with a fork. Place in a salad bowl and smooth out.
Place chopped onion in boiling water for 7 minutes. Then drain the liquid, and dry the onion on a paper towel. Put on the fish and coat with mayonnaise.
Grate the whites on a coarse grater and cover the onion. Lubricate with a layer of mayonnaise.
Put the carrots grated on a medium grater on the proteins. Spread with mayonnaise.
Grind the potatoes using a coarse grater and arrange on a salad. Lightly tamp and grease with mayonnaise.
Grate the yolks immediately onto the salad on a fine grater. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will be enjoyed by all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

natural canned pink salmon - 260 g;
onion - 75 g;
potatoes - 260 g;
salt;
cheese - 160 g;
butter - 80 g frozen;
green onions - 2 feathers;
eggs - 2 pcs.;
mayonnaise;
carrot - 140 g.

How to cook:

Salt the water and place the washed potatoes and carrots. Cook until the knife can easily pierce the vegetables. Clear.
Grate, using a coarse grater, potatoes and place on the bottom of the salad bowl.
Drain the juice from the fish. Mash with a fork. During grinding, remove the bones. Spread over potatoes. Spread with mayonnaise.
Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Take out and dry on a paper towel. If the onion is salad and not bitter, then it is not necessary to scald. Spread in a layer over the salmon.
Grate carrots on a coarse grater and spread on a layer of onions. Spread with mayonnaise.
Immediately grate the cheese and whites of boiled eggs on the salad. Lubricate with mayonnaise.
Grate the butter and cover the egg whites. This product will give the salad a special tenderness.
Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products are combined with any canned fish.

You will need:

canned fish - can;
eggs - 5 pcs.;
mayonnaise;
frozen butter - 120 g;
onion - 85 g;
cheese - 130 g.

Cooking:

Place eggs in water and boil for 12 minutes. To prevent the shell from bursting, cook on a minimum flame. Cool in cold water. Proteins chop on a medium grater and put on the bottom of the dish.
Grate cheese and sprinkle over egg whites. Mash the canned food with a fork and spread half evenly over the cheese.
Chop the onion. Pour boiling water over and spread over the fish.
Immediately grate the butter on a medium grater onto the salad so that it does not have time to melt. Put the remaining fish and sprinkle with grated yolks on a fine grater.
Spread each layer with a small amount of mayonnaise.

6. With the addition of rice

This variation differs from the classic one in that potatoes are replaced with rice. The dish turns out useful and fragrant.

You will need:

canned sardines - 200 g;
salt;
egg - 6 pcs.;
pepper;
mayonnaise - 280 ml;
rice - 90 g;
green onions - 35 g;
carrot - 290 g.

How to cook:

Pour water over eggs and boil for 12 minutes. Pour cold water and wait until cool. Clear.
Using a fine grater, grate the yolks into different plates, then the proteins.
Place carrots in water. Boil 35 minutes. Check for doneness with a fork. If it easily entered the vegetable, then you can drain the water and cool the carrot. Remove the skin with a knife and grate on a coarse grater.
Rinse the rice grains until the water runs clear. To fill with water. The component should be covered with liquid for 2 fingers. Salt. Close the lid and cook until the water evaporates. For cooking, it is better to use rice with long grains. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Let the water drain completely.
Drain the marinade from the fish. Mash the sardines with a fork. If bones are present, be sure to remove them. Chop green onions.
Put rice on a dish and tamp down. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute carrots. Spread each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

The most satisfying salad is obtained with potatoes. It is she who gives the dish a special rich taste.

You will need:

canned fish - can;
greenery;
egg - 6 pcs.;
mayonnaise;
potatoes - 630 g;
onion - 120 g;
carrot - 370 g.

How to cook:

Drain the marinade from the can. Mash the fish with a spoon. If there are bones, then be sure to remove them.
Pour water over carrots and potatoes. Boil and peel off the skin.
Boil hard boiled eggs. Grind proteins with a coarse grater, yolks - fine.
Grate carrots and potatoes using a coarse grater.
Chop the onion. You should get small cubes.
Form a salad in layers: potatoes, fish, proteins. Lubricate each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
Salad must be soaked in the refrigerator for 3 hours.

8. With an apple

It is very easy to turn an ordinary product into a culinary masterpiece that diversifies the daily diet and will decorate the festive table. Apples will add a special zest to the salad.

You will need:

onion - 180 g;
canned fish - 290 g;
vinegar - 110 ml (9%);
sour apple - 160 g;
salt;
egg - 6 pcs.;
water;
lemon juice;
carrot - 210 g;
mayonnaise;
potatoes - 210 g.

Cooking:

Pour washed potatoes and carrots with water. Cook until soft, but be careful not to overcook the vegetables. Crumbly potatoes will spoil the taste of the dish. Cool and clean.
Using a coarse grater, chop carrots and potatoes.
Boil eggs and cool in cold water. Get rid of the shell.
Chop the onion. Pour the resulting cubes with vinegar for 3 minutes. Add a little boiling water and leave for half an hour. Pour into a sieve and wait until all the liquid has drained.
Drain the fat from the fish, remove the bones and grind with a fork. Grind the yolks on a fine grater, and the whites on a coarse grater.
Remove the core from apples and cut off the skin. Grate on a coarse grater. To prevent the product from darkening, sprinkle with lemon juice.
To form in layers: fish, protein, carrot, salt, onion, apple, potato, salt. Lubricate each layer with mayonnaise.
Sprinkle with yolks.

Irina Kamshilina

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

Content

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

How to make mimosa salad

A huge role in the formation of the flavor bouquet of this dish is played by mayonnaise, with which all layers of the salad are smeared. It is worth choosing a thick product with a high percentage of fat, since low-calorie mayonnaises differ in taste and can spoil Mimosa. Another important point is the use of a fine-grained grater for cooking. Since the specialty of the dish is the variety of flavors, the products must be crushed so that all layers enter the mouth at the same time. The preparation of Mimosa salad is described below.

Layers in order

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

The potatoes are finely rubbed and placed on the bottom of the dish. At the same time, it is not necessary to compact it - the layer should remain airy. Potatoes are smeared with mayonnaise.
Canned food, crushed with a fork, is laid out on potatoes. Bones are removed from the fish first.
Red onion is cut very finely and placed on pink salmon/saury. If you are using an ordinary white onion, soak it in vinegar for 5 minutes to remove excess bitterness. The layer is smeared with mayonnaise.
Boiled potatoes are distributed evenly over the dish, topped with mayonnaise.
Grated carrots are added next. Top it with mayonnaise.
Egg whites are rubbed or crushed with a fork, the resulting mass covers the surface of Mimosa, pouring a layer of mayonnaise on top.
The final stage is the decoration of the salad, for which, as a rule, egg yolks and greens are used.

Mimosa salad recipes

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

Classical

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

Ingredients:

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

Cooking method:

Boiled, peeled eggs should be divided into yolks and proteins. The first are kneaded with a fork, the second are finely rubbed.
The onion is finely chopped with a knife, doused with hot water.
Greens need to be finely chopped, leaving a couple of sprigs to decorate the salad.
Cheese should be rubbed on a fine-grained grater.
Canned fish is kneaded with a fork, first the main part of the oil is drained.
Prepared ingredients (proteins, cheese, fish, onions, ½ yolks, greens, grated butter, ½ yolks) are placed in a clean, dry container, layering them with mayonnaise. Mimosa is placed in the refrigerator for half an hour, after which you can eat it.

With saury

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

Ingredients:

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

Cooking method:

Boil carrots, potatoes, eggs, peel, cool.
Finely chopped onion pickle with vinegar, sugar, salt (1 tsp). Rinse with water after 15 minutes.
Remove the oil from the jar of saury, place the fish in a salad bowl and mash with a fork. Top the first layer with mayonnaise.
Grate the egg whites on top of the fish, spread the salad again with mayonnaise.
Finely grate the carrots, place on the eggs in a salad bowl, add a little mayonnaise.
Next, lay out the onions, grated potatoes, after which the products are again flavored with mayonnaise.
The final layer of Mimosa is crumbled yolks.

With cheese

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

Ingredients:

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

Cooking method:

Potatoes need to be boiled, peeled, grated finely.
The onion is chopped, sprinkled with salt, poured with hot water and infused for 10-15 minutes. After the water is drained.
Canned food is kneaded in a separate bowl.
Frozen cheese is rubbed finely, then laid out in a transparent salad bowl, smeared with mayonnaise on top.
Next, a layer of fish, onions is laid out, again the salad is smeared with mayonnaise.
Next comes the potato layer and mayonnaise.
At the end of cooking, cheese is rubbed onto the dish. Mimosa is decorated with greenery.

with rice

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

Ingredients:

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

Cooking method:

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

with pink salmon

As a rule, this dish is prepared on the occasion of the holidays, but you can pamper your family with it without any special reason. Tuna, saury or other fish are used for cooking, but Mimosa with canned pink salmon, according to many chefs, is tastier. The calorie content of this dish is about 180-185 kcal, so having eaten only 100 grams of the product, you can get enough for a long time.

Ingredients:

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

Cooking method:

Boil potatoes, carrots, eggs, clean the components. Rub them on a fine-grained grater.
Chop the onion, pour over with boiling water.
Drain the liquid from the canned food, mash the pink salmon with a fork.
Separate the egg whites from the yolks.
Lay out the Mimosa components in the following sequence: pink salmon, onion, mayonnaise, potatoes, a little salt, mayonnaise, carrots, mayonnaise, proteins, mayonnaise, yolks, greens.

with an apple

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

Ingredients:

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

Cooking method:

Grate the potatoes, separate the eggs into yolks / whites. In separate bowls, mash both egg parts with a fork.
Onion should be chopped finely, scalded with boiling water.
Cut the fish into slices, remove the bones, mash with a fork.
Lay out the dish in layers, starting with ½ of the prepared potatoes. Then comes fish, onions, mayonnaise.
Next, place ½ proteins, the rest of the potatoes, fish in a salad bowl.
Peel the apple, rub it on the fish, spread with mayonnaise. Put the rest of the proteins on top, grease them with mayonnaise, crush them with egg yolks.

With tuna

A dish with canned tuna comes out very tender and spicy, which is why this version of the recipe is very popular. Preparing a salad is very simple, it takes only 20 minutes, but you will get incomparably more pleasure from the effort. How is mimosa salad with tuna prepared? Below is a step by step description of the preparation.

Ingredients:

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

Cooking method:

Chop the onion into small cubes, peel all the boiled ingredients.
Grate the proteins coarsely, all other products - finely. The fish must be crushed directly in the jar with a fork.
Fill a deep plate in the following sequence: potatoes, mayonnaise, fish, onions, mayonnaise, proteins, mayonnaise, carrots, mayonnaise, yolks, greens.

In lavash

An interesting, satisfying and unusual dinner will be a Mimosa roll made from pita bread. You can cook it not only with fish, but also with boiled chicken fillet, passed through a meat grinder, however, a dish made with the addition of tuna or saury has a richer and brighter taste. A simple step-by-step recipe allows you to quickly prepare an original snack. You can experiment by supplementing the specified list of components with other products.

Ingredients:

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

Cooking method:

First you need to prepare the sauce by mixing mayonnaise with sour cream.
Lavash is laid out on the table, slightly lubricating their surface with ready-made sauce.
Grated eggs are laid on top of 1 pita bread, then greens.
On the second pita bread, they put canned food, greens, mashed with a fork, and also roll the roll.
The first pita bread is placed on the edge of the second, after which the roll is rolled up.
Grated cheese, greens are laid out on the third basis. A finished roll is placed on the edge of this pita bread and rolled up again.
The resulting roll is carefully wrapped in foil and put in the refrigerator for 3-5 hours. Serve a snack, cutting it into portioned pieces.

With butter

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

Ingredients:

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

Cooking method:

Mash the canned food, rub the cheese finely, separate the boiled eggs into yolks / whites, chop them in separate plates.
Put the cheese in a deep salad bowl, then the fish, lightly sprinkle the ingredients with mayonnaise.
Put the squirrels and green onions on top, then again make the mayonnaise layer.
After a layer of crushed yolks, you need to moisten the salad with mayonnaise. Rub the oil on top and pour the mayonnaise over the products again.
Decorate the top of the Mimosa with 1 crushed egg yolk and herbs.

With cod liver

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

Ingredients:

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

Cooking method:

The peeled onion is chopped finely, after which it is poured over with boiling water to remove excess bitterness.
Cod liver is kneaded with a fork in a separate container.
Egg whites, yolks, cheese and potatoes are rubbed into different dishes.
Greens must be cut very finely, leaving a couple of branches for decoration.
Start placing your ingredients on your salad bowl. First you need to place potatoes in a container, then cheese and cod liver. Layer the salad with mayonnaise (sparsely).
Lay the whites on top, brushing them with the sauce too. Sprinkle the Mimosa on top with the egg yolks.

How to decorate mimosa salad

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

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

Video

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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. A frequent guest at festive feasts, it 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 the festive table, like 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.

Useful 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. The salad will be a great addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Video recipe

Unusual recipe with canned tomatoes

Using sprats in tomato sauce is an interesting and bold move in making mimosa salad. The dish has an 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

The classic version of 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,
Hard cheese - 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 “cap” of 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 a beautiful design of mimosa, I 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,
Chicken egg - 6 pieces,
Canned pink salmon - 1 can,
Butter (pre-frozen in the freezer) - 100 g (for a grater),
Mayonnaise (cold sauce) - 100 g,
Dill - to taste.

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. The final touch is crushed yolks 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.

Useful 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 - layers of 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 can of canned sardines. 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 an incredibly healthy and nutritious fish with a minimum fat content and a large amount of protein. The use of an apple in mimosa brings a touch of originality to a well-recognized taste and makes it possible to “crunch” on a 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.

Useful 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).

Useful 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.
Wash green onions thoroughly. I discuss. I chop finely.
I take a large dish (baking dish). I post boiled rice. Distribute in an even layer. I make a neat mayonnaise net.
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

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