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:

1. Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with salt, you can sea.
2. Boil 4 eggs and separate the protein from the yolks. Chop everything.
3. Wash and chop onion bunch. If it is onion, then it can be finely chopped and marinated in lemon juice for 10-20 minutes.
4. 70-100 gr. grind hard cheese on the smallest grater.
5. Do the same with peeled potatoes and carrots.
6. 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.
7. 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.
8. 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;

1. 200 gr. chop the fish fillet.
2. Boil 4 medium potatoes and 2 medium carrots and grate.
3. 150 gr. grate hard cheese on a medium grater.
4. Boil 2-3 eggs, isolate the yolks from the proteins and grind them separately.
5. 100 gr. peel and chop the onion.
6. Lay out the layers in any order, smearing each layer with mayonnaise.
7. Decorate with egg yolks and serve.

What you need:

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

Cooking:

1. Boil 4 eggs, separate the protein from the yolks and chop finely.
2. 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.
3. Peel and chop the middle head of onion.
4. Open a jar of sprats, take out the fish and mash with a fork.
5. Any cheese, for example, Russian, grate.
6. 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:

1. Boil 5 eggs, separate the whites from the yolks. And those, and others grind.
2. Remove the sticks from the shell and shape them into small cubes.
3. 200 gr. chop processed cheese on a fine grater and do the same with 70 gr. butter.
4. Wash and chop a bunch of green onions.
5. Peel the apple and grate on a coarse grater.
6. 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;

Cooking:

1. Boil the eggs, cool them. Separate the proteins from the yolks, grate on a fine grater.
2. Place the squirrels in a container prepared for salad - this will be the first layer. Lubricate it with mayonnaise.
3. 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.
4. Boil carrots, finely grate. Lay on salmon, grease with mayonnaise.
5. Finely chop the green onion, lay on the carrot.
6. Apply the next layer grated cheese, grease it with mayonnaise.
7. Sprinkle grated yolks on top of the salad.
8. Leave for a couple of hours in the refrigerator to soak.

Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives brought the recipe into modern life. The name of the salad was due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only to the festive, but also to the everyday table. In terms of demand and universal love, mimosa can compete with the famous Olivier. Consider the most delicious recipes in order.

Mimosa salad: cooking rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dishes (in some recipes it may be absent). At the same time, the base does not need to be rammed, try to maintain a porous and airy texture. Lubricate the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First, remove all the bones, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.

Layer 3 Now it's time to lay out the onions. Chop it into rings or half rings, soak in table 6% vinegar for 5-7 minutes. Such a move will help eliminate bitterness. Wring out, place on top of canned fish and grease with fat mayonnaise.

Layer 4- you need to lay out boiled potatoes again, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

Layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Lay on top of the total mass and decorate the sides.

Mimosa traditional recipe

• butter (solid, frozen) - 90 gr.
• onion - 110 gr.
• high-fat mayonnaise (from 65%) - 185 ml.
• egg - 5 pcs.
• potatoes - 3 tubers
• canned saury, salmon or tuna - 1 pack
• hard cheese (for example, "Dutch") - 160 gr.
• dill - 30 gr.

1. Boil chicken eggs, then cool each of them, peel. Separate the yolks from the whites, grate the latter. Break the yolks into crumbs with a fork.
2. Onion get rid of the shell, chop into half rings. Now soak in vinegar solution or dip in boiling water to remove bitterness.
3. Wash the green dill, leave a few branches for decoration, chop the rest. Grate hard cheese using a fine section fixture.
4. Uncork the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
5. Start sorting lettuce. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
6. Now season the composition with chopped onions, again pour the sauce. Make a potato layer by seasoning it with mayonnaise. Now place the grated squirrels and chopped greens.
7. Next, you need to divide the entire volume of the yolks into 2 parts, one of which is mixed with cheese. Spread this mixture over the egg whites. Pour with mayonnaise, place the grated butter.
8. Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with dill or parsley sprigs. Place in refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

• fish-based canned food (any) - 280-300 gr.
• hard cheese (preferably Cheddar) - 120 gr.
• greenfinch (any) - in fact
• potatoes - 3 pcs.
• turnip onion - 3 pcs.
• mayonnaise sauce from 67% fat - 210 gr.
• processed cheese(frozen) - 100 gr.

1. First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform, grate the vegetable on a medium-grained grater.
2. Remove the husk from the onion, cut it into half rings. Mix hot water with salt, dip the onion into this solution. Insist for a quarter of an hour so that all the bitterness is gone. Then press.
3. Open the can, drain the oil, if any, or juice. Remove the bones from the fish so that they do not interrupt the taste of the finished dish. Mash the pulp with a fork.
4. Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
5. Now make a fish row, then an onion row. Season again with mayonnaise. On the way, a layer of grated potatoes, similarly filled with sauce.
6. The final stage has come. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle some chopped dill on top. Leave in the cold for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• onion - 60 gr.
• carrots - 120 gr.
• fatty mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• table vinegar - 10 ml.
• beet sugar - 20 gr.

1. Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the skin from the vegetables, cool, then grate on a medium-grained grater.
2. Now boil the eggs, let them cool down. Onions get rid of the husks, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
4. Separate the squirrels from the yolks, grate the latter or chop finely. Put the saury on top. Brush again with sauce. Now the turn of the grated carrots has come, it is laid out on the eggs.
5. After re-dressing the salad with mayonnaise, put the onion squeezed out of the water, grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve on top.

• boiled chicken egg - 4-5 pcs.
• canned liver (preferably cod) - 1 pack
• red onion (large) - 50 gr.
• fresh greenfinch - in fact
• boiled potatoes - 3 tubers
• fatty mayonnaise sauce - 145 ml.
• hard cheese - 110 gr.

1. First you need to remove the husk from the red onion, then cut the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
2. Open a jar of cod liver, drain off excess liquid. Transfer contents to a separate bowl and mash with a fork. Prepare a few bowls for other ingredients.
3. Grate the boiled egg whites in one bowl, place the yolks mashed with a fork in the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
4. Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
5. Now choose a salad bowl of the right size, start creating the dish. Put the potatoes on the bottom, filled with mayonnaise. Then place the grated cheese, liver. Cover lightly with sauce again.
6. Send the chopped proteins to the dish. Lightly grease with mayonnaise. Decorate the finished salad with crushed yolks and put in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

• apples (sweet and sour variety) - 50-60 gr.
• pink salmon (hot smoked) - 330 gr.
• egg - 6 pcs.
• potato tuber - 2 pcs.
• white onion - 60 gr.
• mayonnaise - 250 gr.

1. Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
2. Now boil the eggs. After cooling, separate the yolk from the protein. Grate or chop the last one. Mash the yolks in a convenient way.
3. Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt, soak the onion in this solution for a quarter of an hour.
4. Process the smoked pink salmon. From it you need to select the bones, and disassemble the pulp with fibers or grate. Proceed to the formation of layers of lettuce.
5. Take a clear glass container. Place ½ of the grated potato on the bottom, season with mayonnaise. Then lay out ½ of the entire volume of pink salmon and chopped onion. Top with sauce again.
6. Place a portion of the grated egg white and the rest of the potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
7. Lubricate the entire salad with mayonnaise sauce, then lay out the rest of the proteins and chopped yolks. Send the mimosa to the refrigerator for half an hour to an hour, serve after cooling.

Mimosa in lavash

• cheese "Gouda" or "Russian" - 180 gr.
• canned sardine or saury - 300 gr.
• egg - 3 pcs.
• sour cream with a fat content of 25% - 125 gr.
• Armenian lavash - 3 pcs.
• dill - 25-30 gr.
• green onion - 30 gr.
• mayonnaise with a fat content of 30-50% - 140 ml.

1. First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil chicken eggs, let them cool and grate.
2. Rinse the green onion, chop. Chop the dill in the same way. Now spread the pita bread on the table, grease with the prepared sauce.
3. Combine chopped eggs with two types of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour out the liquid from the canned food, remove the bones from the fish. Chop the pulp with a fork.
4. Now place the sardine or saury on the second pita bread smeared with sauce. Put this pita bread on the first one, spread the third one on top. Put the sauce on the bread base, put the grated cheese. Now start rolling.
5. Turn the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
6. Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife, serve, decorating with sprigs of greenery.

• cheese "Gouda" or "Peshekhonsky" - 160 gr.
• fresh egg - 5 pcs.
• steamed rice - 180-200 gr.
• freshly ground black pepper - 3 pinches
• mayonnaise 67% fat - 180 gr.
• canned salmon - 1 can
• butter - 90 gr.
• salt - to taste
• white or red onion - 90 gr.

1. Put the butter in the freezer ahead of time to harden it. Hard boil an egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
2. Boil the steamed rice according to package instructions. Drain in a colander to dry, leave for 10 minutes. After this time, add to the side dish 20 gr. grated butter and 20 gr. mayonnaise sauce.
3. Add salt and ground pepper, mix the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then grate on a grater with large holes.
4. Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Start laying the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the whole volume of rice, then cheese.
5. The listed components are poured over with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onions. Brush the salad again with dressing.
6. Now divide the available number of yolks into 2 parts. Put the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - optional
• onion - 1 pc.
• carrots - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil potato tubers, let them cool. Peel the tubers from the uniform, grate on a coarse grater. Boil the carrots, after cooling, cool it, chop with a grater.
2. Separate boiled eggs into yolks and whites. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
3. Uncork a can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
4. First put the salmon on the bottom, then the pink salmon and onion rings. Spread the ingredients with mayonnaise, then crumble the potatoes and salt.
5. Season the salad again with mayonnaise, add carrots and sauce. Crumble the squirrels with herbs inside, cover with mayonnaise. Top the salad with egg yolks and cheese (optional).

fish salad by classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

⭐⭐⭐⭐⭐ Mimosa salad is a classic salad recipe with canned fish.

Salad "Mimosa" classic recipe

To prepare a festive dish, of course, you choose this Mimosa recipe or another, because there are a lot of recipes for this salad, different and interesting, which will be below.

Ingredients:

• Boiled potatoes - 4 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 500 g;
• Carrots - 2 pcs.;
• Canned food (sardines in oil) - 1 pc.;
• Hard cheese - 300 g;
• Vinegar - 1/2 tsp;
• Onion - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, boil potatoes, carrots and eggs, after cooling, we clean them;
2. Then we separate the yolks from the proteins, then rub the proteins separately on a medium grater;
3. And knead the yolk with a fork until fine crumbs are obtained, or finely grind;
4. We rub all boiled vegetables and cheese on a coarse grater;
5. We clean the onion, chop it into a small cube and fill it with hot water, add half a teaspoon of vinegar. In this way we will get rid of the bitterness of the onion and add a special taste to our dish;
6. From canned food, we shift the fish into a bowl and knead it with a fork;
7. Now we begin to lay out in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
8. Then comes the grated protein, on which we also apply mayonnaise;
9. Put the carrots in the third layer and process with mayonnaise in the same way;
10. Next comes the pickled onion, on which we put and level the potatoes on top, and we already apply a layer of mayonnaise on it;
11. Another layer is grated cheese, which is also seasoned with mayonnaise;
12. It remains only for decoration to carefully distribute the chopped yolks over the entire surface.

Mimosa recipe with canned fish

Ingredients:

• Sardine in oil - 1 can;
• Carrots - 2 pcs.;
• Potatoes - 2 pcs.;
• Eggs - 5 pcs.;
• Bow - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Cooking method:

1. To begin with, prepare vegetables - boil potatoes and carrots, peel and grate in the same way as described in the recipe above. Boil eggs and peel;
2. Finely chop the onion;
3. Boiled eggs - separate the yolks and whites;
4. Mash the sardine with a fork;
5. Now we take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Level all layers with a spatula or spoon. We continue to lay layers - mayonnaise, carrots, mayonnaise, grated protein, level the last layer of mayonnaise with a spatula;
7. Sprinkle grated yolk on top;
8. Remove the ring carefully and decorate as you wish;
9. It turns out an amazing Mimosa salad.

Cooking Mimosa with Rice: A Soft Airy Salad Recipe

A very popular recipe for this dish.

Ingredients:

• Boiled rice - 50 g;
• Boiled carrots - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Bow - 2 pcs.;
• Canned fish in oil - 1 pc.;

Cooking method:

1. Onions need to be cut into small cubes;
2. Grate boiled carrots on a coarse grater;
3. Fry the onion until soft;
4. Grate Yolks and whites separately on a fine grater;
5. Spread the rice in the first layer;
6. Lightly grease with mayonnaise.
7. The next layer is mashed canned food;
8. Mayonnaise again;
9. The next layer is fried onions;
10. Spread with mayonnaise, salt, pepper, put grated protein;
11. New layer - boiled carrots, spread with mayonnaise;
12. The last layer is grated yolk and put the salad in a cold place;
13. After 2 hours, Mimosa salad is ready to eat.

Mimosa fish salad with cheese and butter

This recipe is one of the very first, later potatoes and carrots were added to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• Canned fish in its own juice - 250 g (pink salmon or salmon, you can take white fish);
• Boiled eggs - 5 pcs.;
• Hard cheese - 100 g;
• Butter - 20 g;
• Onion (can be replaced with green) - 1 pc. small;
• Mayonnaise - to taste;
• Dill - for decoration.

Cooking method:

1. Put the butter in the freezer to cool so that you can grate it later;
2. Put the fish on a plate and mash with a fork. If fish with bones - take them out;
3. Finely chop the onion;
4. Grate hard cheese (take any cheese that you like to taste) on a fine grater;
5. Hard-boil the eggs (cook 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater;
6. Now you need to collect the salad in layers. Take a serving plate and put half of the grated proteins in the first layer. The second half is left to decorate the salad;
7. The second layer is all grated cheese;
8. The third layer is half of the mashed fish. Gently level the fish over the proteins with a fork;
9. The fish needs to be slightly greased with mayonnaise. On the mayonnaise, grate the butter, which was previously frozen, on a fine grater. You can put no oil at all, you can put quite a bit. It makes Mimosa salad more tender;
10. Put green onions on the oil;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Evenly place the remaining proteins on the fish and level this layer;
13. Brush the sides of the lettuce with mayonnaise and cover the top with a small bowl so that the yolks can be neatly folded in. Sprinkle the sides with yolk, which will “stick” well to mayonnaise;
14. Carefully remove the bowl, trim the yolk with a fork;
15. It remains on a white background (it's like snow) to lay out a mimosa flower. Take dill as leaves, make the flowers themselves from the yolk;
16. The salad should be infused in the refrigerator for 1-2 hours and can be served.

How to cook mimosa with canned pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to a classic recipe. For this salad, we need a minimum of ingredients. Our salad will consist of a minimum of ingredients in order to learn how to properly compose the main layers and lay them out in a salad bowl.

Ingredients:

• Canned food (pink salmon or salmon) - 1 can;
• Egg - 3 pcs.;
• Cheese - 100 g;
• Mayonnaise -200 g;
• Greens (parsley, dill) - 1 bunch.

Cooking method:

1. Hard boil the eggs, peel and separate the whites from the yolks. Hard boiled eggs are boiled for 10 minutes;
2. Finely chop the squirrels with a knife or rub on a coarse grater;
3. Put the first layer on the bottom of the salad bowl squirrels, level with a spoon. Add mayonnaise and distribute it with a tablespoon over the entire surface of the proteins;
4. Mash the fish with a fork or chop finely with a knife. The fish must be boneless. Perhaps the bones may come across in pieces. If bones come across during cutting, be sure to remove them;
5. Put the chopped fish (pink salmon) on the protein and level;
6. Add mayonnaise and grease it well with the second layer with pink salmon and smooth;
7. Cheese grate on a coarse grater;
8. Put the next layer with cheese on the fish;
9. Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
10. The fourth layer we have yolks grated on a fine grater;
11. Add mayonnaise in the same way. Sprinkle greens on top and our classic salad Mimosa is ready;
12. Salad must be removed for 2-3 hours in the refrigerator. We are waiting for guests and treat! Bon Appetit!

Fish salad Mimosa with saury and cheese

Mimosa salad with saury and cheese is second only to Olivier and Herring under a fur coat in popularity.

Ingredients:

• Potatoes - 4 pcs.;
• Canned food (saury in oil) - 1 can;
• Onion - 1 pc.;
• Hard cheese - 150 g;
• Carrots - 2 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 100 g;
• Fresh dill - 3 sprigs.

Cooking method:

1. Boil eggs for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and rub on a coarse grater;
2. Grate boiled potatoes on a coarse grater;
3. Put the potatoes in a beautiful salad bowl or plate, spread it evenly along the bottom of the salad bowl. The first layer we will have with potatoes. Apply mayonnaise to a layer of potatoes and spread it over the entire surface;
4. Transfer the fish from the jar to a separate plate and mash it thoroughly with a fork or knife. Put the fish mass on a layer with potatoes. This layer with fish does not need to be greased with mayonnaise;
5. Peel the onion and cut into small cubes;
6. If the onion is bitter, you can pour it with boiling water for 8-10 minutes. You can also pickle in a weak solution of vinegar. In any case, the bitterness from the onion will go away and the onion will be more tender. Finely chopped onion evenly spread over the fish;
7. Rub the cheese on a fine grater;
8. Put the cheese on the onion, crushing it a little with a spoon and apply mayonnaise in the same way;
9. Rub the carrots on a fine grater;
10. Spread the carrots on top of the cheese and grease this layer with carrots with mayonnaise;
11. Separate the egg whites from the yolks;
12. Rub the squirrels on a fine grater;
13. To give the salad airiness, put the egg whites, grated on a fine grater, on the central part of the salad without reaching the edges of 2-3 centimeters. Powder this remaining part of 2-3 centimeters with yolks grated on a fine grater. It is not necessary to accept;
14. Decorate the center of the salad with dill sprigs and sprinkle it with a little bit of yolks like a mimosa branch;
15. Put the finished Mimosa salad in the refrigerator for 2 hours to infuse.

Salad with canned fish and cucumber

Ingredients:

• Canned fish (pink salmon) - 1 can;
• Boiled potatoes - 4 pcs.;
• Boiled eggs - 4 pcs.;
• Fresh cucumber - 1-2 pcs.
• Mayonnaise - to taste.

Cooking method:

1. Grate 2 peeled potatoes onto the prepared plate;
2. Put the pink salmon out of the jar, knead it with a fork, put it in the second layer. If it is necessary for your taste, you can add salt;
3. Grate 2 more potatoes on top.
4. Coat this layer with mayonnaise;
5. Next comes a layer of cucumber grated on a coarse grater;
6. Slightly salt the cucumbers on top, coat with mayonnaise;
7. We clean the eggs from the shell, separate the yolks from the proteins;
8. First, rub the proteins into the salad, coat them with mayonnaise;
9. The last layer is egg yolks;
10. We decorate with greenery. Bon Appetit!

Let's cook "Mimosa" with chicken. The salad is tender and airy.

Ingredients:

• Boiled chicken breast - 400 g;
• Boiled carrots - 200 g;
• Boiled potatoes - 400 g;
• Boiled eggs - 4 pcs.;
• Cheese - 250 g;
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. Finely chop the chicken breast;
2. Grate carrots, potatoes, eggs, cheese on a coarse grater;
3. Put the potatoes on the prepared plate with the first layer, salt it, pepper it;
4. We coat with mayonnaise and the next layers will be from carrots and chicken meat, which we also salt and pepper, after which we grease with mayonnaise;
5. Next comes a layer of eggs, which we sprinkle with grated cheese, the Mimosa salad is ready.

For lovers of onions, you can add finely chopped onions after a layer of chicken meat, it is advisable to use sweet varieties, or before using it, pour boiling water over it, then the bitterness will go away. And if you have a smoked chicken breast, I advise you to use it, the taste will be unforgettable.

Step by step recipe: "Mimosa" with crab sticks

Ingredients:

• Boiled potatoes - 600 g;
• Boiled carrots - 250 g;
• Large boiled eggs - 4 pcs.;
• Crab sticks - 200 g;
• Cheese - 100 g;
• Mayonnaise - 250 g;
• Salt - to taste.

Cooking method:

1. Cut the crab sticks very finely, divide them into 2 parts;
2. We lay out part of the crab sticks on the salad bowl with the first layer, and the second part is placed on the potato layer, if your salad bowl is wide, you can put them all in one layer, coat with mayonnaise on top;
3. We rub the potatoes on a coarse grater, add a little salt, you can pepper and also grease with mayonnaise;
4. Next comes grated carrots, smeared with sauce and a layer of grated eggs;
5. Spread the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

New Year's salad with hard and melted cheese

The originality of this New Year's salad recipe is due to the absence of boiled eggs in its composition and the presence of hard and soft processed cheese, which gives it a pleasant cheese-creamy taste.

Ingredients:

• Canned fish in oil or natural juice - 1 can;
• Hard cheese - 100 g;
• Processed cheese - 100 g;
• White onion - 2 onions;
• Potatoes boiled "in uniform" - 2 large potatoes;
• Mayonnaise for smearing layers - 200-250 g.

Cooking method:

1. Chill all ingredients for this salad.
2. Peel potatoes and rub on a coarse grater;
3. Both types of cheese should be stored in the freezer until immediately used;
4. Finely chop the fresh onion with a knife and insist in hot water, sprinkled with three pinches of salt, for 10-15 minutes, after which, discard the onion in a colander;
5. Freed from oil or natural juice, mash canned fish with a fork in a separate container;
6. All ingredients are ground and are in different containers. You can start forming Mimosa by laying the prepared ingredients in layers in a suitable dish, spreading the layers with mayonnaise or mayonnaise mesh in the following order: 1 - frozen cheese grated on a fine grater; 2 - chopped canned fish; 3 - chopped onion; 4 - grated potatoes; 5 - an even layer of mayonnaise; 6 - an even layer of bright yolk grated through a sieve.

Place the finished salad on the impregnation of the layers in the refrigerator for 2-3 hours, and it is better to decorate with fresh herbs before serving to the New Year's table.

Cooking mimosa with tuna

Another delicious salad Mimosa is obtained by cooking it from tuna, and adding green onions instead of onions to the layers. This will greatly refresh its taste and make it unforgettably spicy. Tuna is considered a very healthy fish, but the option in oil is not very dietary. If you want to make the salad lighter, then use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and a bunch of layers. You can just spread it on not all layers, and do it in a very thin layer.

Ingredients:

• Tuna in oil - 2 cans;
• Boiled potatoes - 3 pcs.;
• Boiled carrots - 1 pc. (large or 2 small);
• Boiled eggs - 5 pcs.;
• Green onions - a bunch;
• Mayonnaise - 150 g;
• Dill - for decoration;
• Salt - to taste.

Cooking method:

1. Prepare all salad ingredients. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater, and the yolks on a fine one. Onion cut into small circles. Remove the tuna from the jar without oil, remove the bones and mash it with a fork into very small pieces;
2. Put the potatoes in the first layer. It can be grated on a coarse grater immediately into a salad bowl, and then give the layer the desired shape. Lightly press it with a spatula and spread with a thin layer of mayonnaise;
3. Now spread the fish over the potato layer and gently flatten with a fork. It is not necessary to smear this layer with mayonnaise so that the taste of the fish is brighter;
4. Now sprinkle a layer of tuna with green onions and spread it with mayonnaise using a spatula or spoon;
5. The next layer put the carrots, grated on a fine grater. And again mayonnaise;
6. The penultimate layer of ours is grated squirrels, which will become the background of our picture;
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, put the dill in the middle of the dish, fluff it. With a spoon, lay small slides in the form of mimosa inflorescences on top of the dill. Arrange the remaining yolk in a frame around the flower. So it will turn out very beautiful and festive. Real Mimosa salad;
8. Let the salad brew in the refrigerator for at least an hour, preferably two. After that, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa with smoked fish - salad recipe

Ingredients:

• Mayonnaise - 150 g;
• Onion - 1 pc.;
• Boiled potatoes - 2 pcs.;
• Apple - 1 pc. (sweet and sour);
• Hot smoked mackerel fillet - 185 g;
• Boiled eggs - 6 pcs.;
• Dill - 2-3 sprigs.

Cooking method:

1. We clean the potatoes and rub on a coarse grater;
2. We cut the onion very finely;
3. Three apples on a coarse grater;
4. We separate the mackerel from the skin, bones and knead into thin fibers;
5. We clean the eggs from the shell, separate the yolks from the proteins and separately three on a grater;
6. We set the prepared form on a dish. Put the potatoes in the first layer;
7. Next comes fish, onions and a layer of mayonnaise;
8. The next layers are egg whites, an apple, we coat with mayonnaise;
9. Sprinkle with egg yolks. We put in the refrigerator for at least 2 hours so that the salad is soaked;
10. We carefully remove the form, decorate and bon appetit.

Delicious shrimp salad "Mimosa"

Ingredients:

• Shrimps, peeled, boiled - 200-300 g;
• Boiled eggs - 4 pcs.;
• Boiled potatoes - 3-4 pcs.;
• Cheese - 150 g;
• Apple - 1 (green);
• Boiled carrots - 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Frozen ready-made shrimp are thawed, cleaned, if fresh, boiled and peeled;
2. Potatoes are boiled in their uniforms, rubbed on a coarse grater;
3. The apple is peeled and also rubbed;
4. Cheese and carrots are crushed through a coarse grater;
5. Egg yolks are separated from proteins and rubbed separately;
6. Lettuce is laid out in layers, you can collect on a salad bowl, you can use a form.

Layer order:

• Shrimps;
• egg whites;
• Potato;
• Apple;
• Carrot;
• Egg yolks.

"Mimosa" with potatoes and canned food - a favorite salad

Ingredients:

• Canned food - sardines in oil;
• Potatoes - 2 pcs.;
• Chicken eggs - 4 pcs.;
• Carrots - 3 pcs.;
• Mayonnaise, salt, spices - to taste.

Before cooking, boil the carrots, hard-boiled eggs and jacket potatoes. Clean after each product. When all the ingredients are ready, you can create.

Cooking method:

1. Remove the sardines from the jar along with the oil. Liquid will be required in order to make the dish more juicy. Remove the bones from the fish and chop with a fork in a small amount of oil;
2. Peel and chop the onion;
3. Separate the eggs from the husk. Separate the white and yolk. Grate the second on a fine grater;
4. Pass boiled potatoes and carrots, as well as egg white through large cells. Lay everything in front of you and start collecting;
5. Place the sardines in the bowl as the first layer. Smooth out to get an even pillow;
6. Next, put the onion, also evenly over the entire area. You can salt the layer if you wish;
7. Now it's the turn of the grated potatoes. Gently press so that there are no bumps;
8. Season the layer with salt and mayonnaise;
9. On top is a layer of carrots. Salt a little and again the sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish the composition with a hat of egg yolks. Set aside in the refrigerator for a couple of hours to soak. After that, you can immediately serve it to the table.

Mimosa with rice - a wonderful puff salad

This salad goes well with any drink, especially red and white wine. It looks beautiful on the table among the different directions of dishes.

Ingredients:

• Egg - 5 pcs.;
• Mayonnaise sauce - 200 g;
• Onion - 2 heads;
• Canned fish in its own juice or with a little oil (pink salmon, saury or tuna) - 250 g;
• Green salad - 1 head;
• Hard cheese (coarsely grated in advance) - 250 g;
• Fresh carrots - 160 g;
• Long grain rice - 150 g.

Cooking method:

1. Boil the eggs until "hard boiled". Cool and peel off the shell. Separate the whites from the yolks. Squirrels are very finely chopped and put in your bowl. Mash the yolks with a fork in a bowl (for soup) and leave them there;
2. Boil rice in salted water. Strain, transfer it to a bowl and cool;
3. Wash carrots. Without cleaning it, boil it in salted water (like a vinaigrette). Cool the carrot, peel it and grate coarsely. Transfer to a bowl;
4. Peel the skin off the onion. Wash it and cut into thin, almost transparent half rings;
5. Transfer the onion rings to a bowl or saucepan. Pour boiling water over them for a quarter of an hour. This procedure is necessary in order for excess bitterness to come out of the onion;
6. Then drain the liquid, pour over the onion with ice water, strain and leave in a bowl;
7. Mash canned fish with a fork in a bowl along with juice;
8. Wash the lettuce leaves in ice water, each separately;
9. Lay prepared foods in layers on a salad bowl with small sides;
10. 1st layer - lettuce. Without cutting, put the leaves on the bottom of the salad bowl, so that there is no free space left. Apply a light layer of mayonnaise sauce on the salad;
11. Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
12. 3rd layer - half of the grated cheese. Mayonnaise should not be put on cheese;
13. 4th layer - half of the crushed egg white. Mayonnaise sauce also does not need to be put here;
14. 5th layer - half of the prepared onion. Mayonnaise is not needed yet;
15. 6th layer - canned food mashed in its juice. On top of them - a plentiful mayonnaise layer;
16. 7th layer - the remaining half of the onion. Mayonnaise sauce is not needed;
17. 8th layer - carrot. Put a little mayonnaise sauce on top of the carrots;
18. 9th layer - the remaining boiled rice, poured with a plentiful layer of the remaining mayonnaise;
19. 10th layer - protein. 11th layer - the remaining grated cheese. 12th layer - crushed yolk;
20. Put the prepared Mimosa salad in the refrigerator for an hour. Serve at the table with a spatula, which will lay out the salad.

Instead of a conclusion, a useful video

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Mimosa salad is a popular classic salad that has been passed down from generation to generation. This wonderful salad is very easy to make. Yes, and products for it can be found in the nearest supermarket.

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

Let's take a look classic recipe cooking Mimosa salad with canned food, such as sardine or saury.

salad ingredients

calories

calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Preparation of the classic Mimosa salad

• Step 1

  Boil potatoes in their skins, carrots and eggs until tender. When the vegetables and eggs have cooled down, peel them.



Step 2

Onion cut into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.



Step 3

Open the canned fish and transfer to a plate. We remove the bones and grind the fish with a fork. If oils and fish broth too much, you can drain some so that the fish puree does not become too thin.



Step 4

Potatoes cut into small cubes or three on a grater. We spread it in a deep plate in the first layer. Coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you want to serve it on a flat plate, you can use a springform pan.



Step 5

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



Step 6

Drain the water from the onion and carefully squeeze it. Spread on top of the fish and coat with a small amount of mayonnaise. Salt is not necessary, because the fish is usually quite salty.



Step 7

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



Step 8

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



Step 9

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

2 comments

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

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

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

Mimosa salad with sardine - a simple recipe

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

Ingredients:

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

Preparing the salad:

1. Boil potatoes in their skins, carrots and eggs until tender. We leave to cool.
2. Peel the onion and cut into small sticks. Fill with cold water and add a tablespoon of vinegar. We leave to marinate.
3. Open a can of sardines, transfer to a plate and remove the bones. Mash the fish with a fork until smooth.
4. We cut the potatoes into small cubes and divide into two parts. Spread the first part in a deep plate in an even layer. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardines on top of the potatoes.
6. Drain the water from the onion, wring it out and lay it on top of our fish. Lubricate with mayonnaise.
7. We clean the boiled carrots and rub on a coarse grater. We spread the next layer and also grease with mayonnaise. Lightly salt.
8. Separate the whites from the yolks and cut into cubes. We spread the proteins with the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and also cover with mayonnaise.
10. We rub the egg yolks on a fine grater and cover our salad with them.
11. We decorate the Mimosa with greenery and leave it in the refrigerator for a couple of hours.

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

Mimosa salad with hard cheese

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And not in vain. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad is even more tender and tastier. Try to cook this wonderful dish according to our recipe, and you will forever remain its ardent admirer!

Ingredients:

• Canned fish (sardine, saury) - 200 g
• Hard cheese - 120 g
• Potatoes - 3 pcs
• Carrot - 1 pc.
• Chicken eggs - 3 pcs
• Onion - 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. Place potatoes, carrots and eggs in a bowl. Fill with cold water and set to boil.
2. Onion cut into small cubes and pour boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can take any canned fish for salad. Perfect for mimosa sardine or saury in oil. Also, a delicious salad can be prepared with pink salmon. So, open the canned food, remove the bones and carefully knead the fish with a fork. If there is too much oil and brine, some of it can be drained so that the minced fish does not turn out to be too liquid.
4. Peel the boiled potatoes and cut into small cubes. If desired, it can be grated on a coarse grater.
5. We also clean the carrots and three on a grater.
6. Drain the water from the onion and carefully squeeze it.
7. Three cheese on a coarse grater.
8. Separate the egg yolks from the whites and rub them separately.
9. Next, we take a beautiful deep plate for salad and lay out half the potatoes in the first layer. Coat thoroughly with mayonnaise. Salt and pepper.
10. Next, lay out our fish, and on top of it pickled onions. Lubricate with a small amount of mayonnaise.
11. We spread a layer of carrots and also coat with mayonnaise and salt.
12. The next layer is placed egg whites and mayonnaise.
13. Next comes a layer of the remaining potatoes.
14. Cheese can be put in the penultimate layer, also smearing it with a small amount of mayonnaise and covering the mimosa on top with grated egg yolks. Sometimes the order of the layers is changed, laying out the yolks first and sprinkling the salad with grated cheese on top. Here's how you like it. In both cases, the salad is both beautiful and tasty.

Recipe for mimosa salad with melted cheese

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

Ingredients:

• Canned fish (sardine, saury) - 1 can
• Processed cheese - 100 g
• Chicken eggs - 3 pcs
• Potato - 3 pcs
• Carrot - 1 pc.
• Bulb large - 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Cooking:

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

After 2 - 3 hours Mimosa with cheese can be served at the table. The finished salad is quite satisfying, tasty and tender. Bon Appetit!

Mimosa salad with canned tuna

Those who prefer less calorie and healthier foods can try Mimosa with canned tuna. Tuna will add new flavor notes to the salad, and the fish itself is healthier.

Ingredients:

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

Cooking:

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

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

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in a salad, you can try Mimosa with sardine or saury and rice. Rice for salad is better to take long-grained, because it sticks less. It is also desirable to add cheese to the salad, which will make the taste of Mimosa more intense and tender.

Ingredients:

• Sardine in oil - 1 can
• Long grain rice - 0.5 cup
• Eggs - 4 pcs
• Green onion - a bunch
• Hard cheese - 130 g
• Carrot - 1 pc.
• Butter - 1 teaspoon
• Mayonnaise
• Salt, pepper - to taste

Cooking:

1. Boil carrots and chicken eggs until tender. We leave to cool.
2. Open the can, remove the bones and knead the fish fillet with a fork.
3. Boil rice, add a little salt, butter and mayonnaise.
4. We take a distributing plate and lay out the prepared rice as the first layer.
5. Next, we place our canned food.
6. Chop the onion and sprinkle on the fish. Coat with mayonnaise.
7. Separate the proteins from the yolks and chop. Spread in the salad with the next layer, mixed with mayonnaise. Salt and pepper to taste.
8. Grate the cheese and place on top of the proteins. We coat with a small amount of mayonnaise.
9. Grate the carrots and lay out the next layer. Coat with mayonnaise.
10. Sprinkle the top of the salad with grated egg yolks.

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

Mimosa with pink salmon - delicious salad

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

Ingredients:

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

Cooking:

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

On this salad Mimosa with pink salmon is ready. Leave it in the refrigerator for a while so that the vegetables and eggs soak in the mayonnaise. You can garnish the Mimosa with fresh parsley or dill before serving.

Mimosa salad with butter

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

Ingredients:

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

Cooking:

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

Mimosa can be served with butter immediately after preparation. Keep the salad in the refrigerator, because. the butter will melt quickly and the salad will lose its flavor.

Mimosa salad with cod liver - very tasty

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

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

Ingredients:

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

Cooking:

1. Wash and boil potatoes and carrots in their skins. We also boil the eggs until cooked.
2. We rub the carrots on a coarse grater. Potatoes are also three on a grater or cut into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Mash the cod liver oil with a fork.
5. Separate egg yolks from whites and rub separately from each other.
6. Let's start with the salad. To do this, take a deep plate or salad bowl and put a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. We place our liver on top, and pickled onions on it.
8. Next, lay out the carrots, evenly distribute and grease with mayonnaise. You can lightly salt and pepper it.
9. We spread a layer of egg whites, salt and coat with mayonnaise.
10. Three cheese on a grater and spread on top of the proteins. We also coat with a small amount of mayonnaise.
11. Next, decorate the salad with grated yolks. You can slightly pepper and add sprigs of greenery.

In order for Mimosa with liver to be better saturated, it is better to leave it for a couple of hours in the refrigerator before serving. If desired, cheese can be omitted so that the salad is less high-calorie. Also, some housewives prefer to add onion, lightly fried in butter, to Mimosa instead of fresh.

Mimosa with apple - a simple recipe

Mimosa with an apple turns out to be lighter and more tender. The apple brings in lettuce light sourness. It perfectly complements the taste of vegetables and canned fish. Try this sardine and apple mimosa recipe. Treat yourself and your loved ones with a delicious and healthy salad!

Ingredients:

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

Cooking Mimosa:

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

On this Mimosa salad with apple is ready. It can be served immediately after cooking or left in a cold place for 30-40 minutes. If desired, grated hard or processed cheese can be added to the salad. You can also sprinkle Mimosa with chopped walnuts.

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Mimosa salad - a classic recipe and cooking secrets