How to make a delicious mimosa salad. Mimosa salad: classic recipes

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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 off the festive menu, but you want to periodically enjoy its delicate taste. 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, prepare for Valentine's Day, February 23 and, of course, for your birthday!
In this recipe, I will share with you an option for making 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 hearty and high-calorie, but how delicious it is! All layers of mimosa salad are harmoniously combined and all together create a wonderful symphony of taste! I would say that Mimosa has a creamy taste that goes well with fish such as salmon, trout, pink salmon. To simplify preparation, you can take canned fish from the above types of fish. But with stewed or baked salmon fillets, it tastes much better. But this is no longer a budget option, so in no case I insist.

The classic basic recipe for Mimosa 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 - therefore, 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 favorite puff classic salad, along with such famous salads as (and we even have it on our site) and!

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

Ingredients

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 with cool water and pat dry well with paper towels.
Put the steak in a baking dish, salt and pepper on both sides and grease with vegetable oil.

We bake the fish at 180ºC for about 20 minutes.

We take out the finished fish from the oven and cool.
Remove all bones from the pulp and grind the fillets.

We clean the eggs and separate the whites from the yolks.
Rub the proteins on a coarse grater into 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 - we 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.

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

Rub the cheese on a medium grater.

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

Put the fish in the next layer.

Finely chop the onion. Add the amount of onion to your liking.
Chop the dill.

We spread the onion and 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 proteins with the last layer.

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

Carefully remove the ring.

Decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower. Mayonnaise to taste
salt to taste

COOKING:

Grate the cheese 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 the cooled butter on a coarse grater.
Place all products in a salad bowl in layers in the following sequence:
1st layer: proteins
2nd layer: butter
3rd layer: cheese
4th layer: canned fish
5th layer: mayonnaise

Sprinkle the salad with grated yolk on a fine grater and chill for 2-3 hours (or better overnight).

Mimosa salad with apple Option 2

Hard-boiled eggs and peel. Separate the whites from the yolks. Grate the proteins on a coarse grater.
Finely chop the onion and scald.
Boil the potatoes in their skins, cool, peel and grate.
Boil the carrots and grate on a coarse grater.
Mash canned food with a fork.
Peel the apple and grate it on a coarse grater (you do not need to add the apple).
Grate the cooled butter on a coarse grater (you can skip the butter).
Grate the yolk on a fine grater and decorate the salad with it.
Garnish with herbs before serving.
Lay food in layers in a salad bowl, pouring mayonnaise on each layer:
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

⭐⭐⭐⭐⭐ "Mimosa" salad - a classic salad recipe with canned fish.

Mimosa salad classic recipe

To prepare a festive dish, of course, you should 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;
• Onions - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, we boil potatoes, carrots and eggs, after cooling we peel them;
2. Then we separate the yolks from the whites, then rub the whites separately on a medium grater;
3. And knead the yolk with a fork until small crumbs are obtained, or finely grind;
4. We rub all the boiled vegetables and cheese on a coarse grater;
5. Peel the onion, chop it into small cubes and fill it with hot water, add half a teaspoon of vinegar. In this way, we get rid of the bitterness of the onion and add a special taste to our dish;
6. From canned food, transfer the fish to 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. We spread the carrots in the third layer and also process with mayonnaise;
10. Next comes the pickled onion, on which we put and level the potatoes on top, and on it we already apply a layer of mayonnaise;
11. Another layer is grated cheese, which we also season with mayonnaise;
12. It remains only for decoration to carefully distribute the crushed 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.;
• Onions - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Cooking method:

1. First, prepare the 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 putting layers - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Smooth out all layers with a spatula or spoon. We continue to lay the layers - mayonnaise, carrots, mayonnaise, grated protein, the last layer of mayonnaise is leveled with a spatula;
7. Sprinkle with grated yolk on top;
8. Carefully remove the ring and decorate at your discretion;
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.;
• Onions - 2 pcs.;
• Canned fish in oil - 1 pc .;

Cooking method:

1. Cut the onion into small cubes;
2. Grate boiled carrots;
3. Fry the onion until soft;
4. Grate the yolks and whites separately on a fine grater;
5. Spread the rice in the first layer;
6. Lightly brush 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, add grated protein;
11. A new layer - boiled carrots, coat with mayonnaise;
12. The last layer is grated yolk and put the salad in a cold place;
13. After 2 hours, the Mimosa salad is ready to eat.

Fish salad "Mimosa" with cheese and butter

This recipe is one of the very first, later they began to add potatoes and carrots to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is also 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.;
• Onions (can be replaced with green ones) - 1 pc. small;
• Mayonnaise to taste;
• Dill - for decoration.

Cooking method:

1. Put the butter in the freezer for cooling, so that later it can be grated;
2. Put the fish on a plate and mash with a fork. If the fish has bones, take them out;
3. Finely chop the onion;
4. Hard cheese (take any cheese that you like to taste) grate on a fine grater;
5. Boil the eggs hard-boiled (cook for 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 assemble the salad in layers. Take a serving plate and place half of the grated egg whites in the first layer. The other half is left for salad dressing;
7. The second layer is all grated cheese;
8. The third layer is half of the mashed fish. Gently smooth the fish over the whites with a fork;
9. The fish should be slightly greased with mayonnaise. On mayonnaise, grate butter, which was previously frozen, on a fine grater. You don't need to put oil at all, you can put just a little. It makes the Mimosa salad more tender;
10. Put the green onions on the butter;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Lay the remaining proteins evenly 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 arranged. 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 to lay out the mimosa flower on a white background (it's like snow). 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 at the table.

How to cook Mimosa with canned fish - pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to the 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. Cook eggs hard-boiled, peel and separate the whites from the yolks. Hard-boiled eggs are boiled for 10 minutes;
2. Finely chop the proteins with a knife or rub on a coarse grater;
3. Put the first layer on the bottom of the salad bowl with squirrels, level with a spoon. Add mayonnaise and spread it with a tablespoon over the entire surface of the proteins;
4. Knead the fish with a fork or chop it finely with a knife. The fish must be boneless. The bones may be caught in pieces. If the bones come across during cutting, be sure to remove them;
5. Place the chopped fish (pink salmon) on the protein and flatten;
6. Add mayonnaise and grease the second layer of pink salmon with it well and smooth;
7. Grate cheese on a coarse grater;
8. Place the next layer of cheese on top of the fish;
9. Add mayonnaise and grease the third layer of cheese. We have mayonnaise between all the layers;
10. The fourth layer is yolks, grated on a fine grater;
11. Add mayonnaise in the same way. Sprinkle with herbs on top and our classic Mimosa salad is ready;
12. The salad must be refrigerated for 2-3 hours. We are waiting for guests and treating them! 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;
• Onions - 1 pc.;
• Hard cheese - 150 g.;
• Carrots - 2 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 100 g;
• Fresh dill greens - 3 sprigs.

Cooking method:

1. Boil eggs hard-boiled for 10 minutes and peel. Boil carrots and potatoes in their uniforms, peel and rub on a coarse grater;
2. Grate the boiled potatoes on a coarse grater;
3. Place the potatoes in a nice salad bowl or plate, distribute them evenly over the bottom of the bowl. We will have the first layer with potatoes. Apply mayonnaise on 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. It is not necessary to grease this layer with fish with mayonnaise;
5. Peel and cut the onion into small cubes;
6. If the onion is bitter, you can pour boiling water over it for 8-10 minutes. You can also marinate in a weak vinegar solution. In any case, the bitterness will go away from the onion and the onion will be more tender. Spread the finely chopped onion evenly on the fish;
7. Grate the cheese on a fine grater;
8. Put the cheese on the onion, crushing it down a little with a spoon and apply mayonnaise in the same way;
9. Grate the carrots on a fine grater;
10. Spread the carrots on top of the cheese and brush this layer with the carrots with mayonnaise;
11. At the egg, separate the whites from the yolks;
12. Rub the whites on a fine grater;
13. To add airiness to the salad, put egg whites, shabby on a fine grater, on the central part of the salad, not reaching the edges of 2-3 centimeters. Sprinkle this remaining part of 2-3 centimeters with the yolks grated on a fine grater. No need to accept;
14. Decorate the center of the salad with dill sprigs and sprinkle it slightly with yolks like a mimosa branch;
15. Put the prepared 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. Rub 2 peeled potatoes on a prepared plate;
2. Put the pink salmon out of the jar, knead it with a fork, spread it in the second layer. If it is necessary to your taste, you can add salt;
3. Rub 2 more potatoes on top;
4. We coat this layer with mayonnaise;
5. Next comes a layer of cucumber grated on a coarse grater;
6. Lightly add some salt to the cucumbers on top, coat with mayonnaise;
7. We peel the eggs, 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. Decorate with herbs. Bon Appetit!

Let's prepare "Mimosa" with chicken. The salad turns out to be 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. Rub carrots, potatoes, eggs, cheese on a coarse grater;
3. Put potatoes on the prepared plate in the first layer, add salt and pepper;
4. We coat with mayonnaise and the next layers will be carrots and chicken meat, which we also salt and pepper, and then grease with mayonnaise;
5. Next comes a layer of eggs, sprinkle with grated cheese, the Mimosa salad is ready.

For onion lovers, you can add finely chopped onion 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 some 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. With the first layer on the salad bowl, lay out part crab sticks, and the second part is laid on a layer of potatoes, if you have a wide salad bowl, you can lay them all out in one layer, coat with mayonnaise on top;
3. We rub the potatoes on a coarse grater, add some salt to it, pepper it and also grease it with mayonnaise;
4. Next comes grated carrots, smeared with sauce and a layer of grated eggs;
5. Smear the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well saturated.

New Year's salad with hard and melted cheese

The originality of this recipe for New Year's salad 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;
• Jacket-boiled potatoes - 2 large potatoes;
• Mayonnaise for spreading layers - 200-250 g

Cooking method:

1. Pre-cool all ingredients for this salad;
2. Peel and grate potatoes;
3. Store both types of cheese in the freezer until direct use;
4. Chop fresh onions finely with a knife and insist in hot water, sprinkle with three pinches of salt, for 10-15 minutes, after which, discard the onions in a colander;
5. Mash canned fish freed from oil or natural juice with a fork in a separate container;
6. All ingredients are crushed and in different containers. You can start forming "Mimosa" by putting prepared ingredients in layers in a suitable dish, smearing 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 rubbed through a sieve.

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

Cooking Mimosa with tuna

Another delicious salad Mimosa is obtained if you cook it from tuna, and add green onions to the layers instead of onions. 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. For a lighter salad, use the tuna in your own juice. Mayonnaise, unfortunately, cannot be removed from this salad, since it creates the basis of the taste and the bunch of layers. You can simply spread it over 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 the ingredients for the salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but no more than 10 minutes of boiling, 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 grater. Cut the onion into small slices. Remove the tuna from the jar without oil, remove the seeds 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 directly into a salad bowl, and then give the layer the desired shape. Lightly brush 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. Place the finely grated carrots in the next layer. And again mayonnaise;
6. The penultimate layer of ours is the 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 up. Spoon small mimosa buds on top of the dill. Spread the remaining yolk with a frame around the flower. It will turn out very beautifully and festively. Real Mimosa salad;
8. Let the salad sit in the refrigerator for at least an hour, and preferably two. After that, he will be ready to receive guests or a family celebration. Enjoy your meal!

"Mimosa" with smoked fish - salad recipe

Ingredients:

• Mayonnaise - 150 g;
• Onions - 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 branches.

Cooking method:

1. Peel and rub the potatoes on a coarse grater;
2. Chop the onion very finely;
3. Three apple on a coarse grater;
4. Separate the mackerel from the skin, bones and knead it into thin fibers;
5. We peel the eggs, separate the yolks from the whites and separately three on a grater;
6. Place the prepared form on the 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, 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 salad with shrimps "Mimosa"

Ingredients:

• Peeled, boiled shrimps - 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 shrimps are thawed, peeled, if fresh, boiled and peeled from the shell;
2. Potatoes are boiled in their uniforms, rubbed on a coarse grater;
3. The apple is peeled and rubbed too;
4. Cheese and carrots are chopped through a coarse grater;
5. Egg yolks are separated from the whites and rubbed separately;
6. The salad is laid out in layers, you can collect on a salad bowl, you can use a mold.

Order of layers:

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

"Mimosa" with potatoes and canned food - favorite salad

Ingredients:

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

Boil the carrots, hard-boiled eggs and jacket potatoes before cooking. Clean each product afterwards. When all the ingredients are ready, you can create.

Cooking method:

1. Remove the sardines from the jar along with the oil. You will need liquid to make the dish more juicy. Remove bones from fish and chop with a fork in a little 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. Put everything in front of you and start collecting;
5. Place the sardines in a bowl as the first layer. Flatten to make an even pillow;
6. Then lay the onion, also evenly over the entire area. If you wish, you can add salt to the layer;
7. Now it's the turn of the grated potatoes. Gently brush so that there are no bumps;
8. Season the layer with salt and mayonnaise;
9. A layer of carrots goes on top. Salt a little and again the sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish off with an egg yolk hat. 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 layered salad

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

Ingredients:

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

Cooking method:

1. Boil the eggs until they are "hard boiled". Cool and peel off the shell. Separate the whites with the yolks. Chop the whites very finely and put them in your bowl. Mash the yolks with a fork in a bowl (for soup) and leave them there;
2. Boil rice in salted water. After draining, transfer it to a bowl and cool;
3. Wash the carrots. Without cleaning it, boil it in salted water (as for a vinaigrette). Cool carrots, peel and grate coarsely. Transfer to a bowl;
4. Peel off the husk of 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 needed so that excess bitterness comes out of the onion;
6. Then drain the liquid, rinse the onion with ice water, strain and leave in a bowl;
7. Mash canned fish with a fork in a plate along with juice;
8. Wash lettuce leaves in ice water each separately;
9. Lay prepared foods in layers on a salad dish with small sides;
10. 1st layer - salad. Without cutting, lay the leaves on the bottom of the salad bowl, so that there is no free space left. Apply a light layer of mayonnaise sauce to the salad;
11. Put half of the cooled boiled rice in the 2nd layer. Grease it a little with mayonnaise;
12. 3rd layer - half of grated cheese. Do not put mayonnaise on cheese;
13. 4th layer - half of the chopped egg white. You don't need to put mayonnaise sauce here either;
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 is a plentiful mayonnaise layer;
16. 7th layer - the remaining half of the onion. No mayonnaise sauce needed;
17. 8th layer - carrot. Put a little mayonnaise sauce on top of the carrots;
18. 9th layer - leftover cooked rice, sprinkled with a generous layer of leftover 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 with a spatula, with which the salad will be laid out.

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"Mimosa" - puff salad, the main ingredient of which is canned fish: tuna, mackerel, pink salmon, salmon, saury or sardines in oil. Traditionally, the dish is prepared for the New Year, March 8 and other holidays.

The classic recipe for "Mimosa", in addition to fish, includes only two types of boiled vegetables: potatoes and carrots. Initially, the choice of these products was explained by the fact that they can be stored without problems almost until the end of winter. And later the duet became traditional for fish salad. Added to them onion which made the dish more juicy and spicy. Boiled eggs are another important ingredient in the salad. They play two roles at once, both gustatory and decorative. The proteins, chopped on a grater, are laid out like a layer, and the egg yolks cover the salad on top, which makes the Mimosa salad look like the flower of the same name. All layers are coated with mayonnaise - this is, of course, Provence, which you can buy ready-made, with the highest fat content, or you can cook homemade mayonnaise do it yourself.

There is nothing difficult in cooking. Well, so that you do not have any questions at all, in what sequence to lay out the layers and how to prepare the "correct", classic "Mimosa" salad, - to help you with a recipe with step by step photos... You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the latter option, from the indicated amount of ingredients I got 2 servings, about 300 grams each.

Ingredients

• carrots 1 pc.
• potatoes 4 pcs.
• onions 1 pc.
• canned fish 1 can (200 g)
• chicken eggs 4 pcs.
• mayonnaise 6 tbsp l.
• salt 1 chips.
• greens for decoration

How to make Mimosa salad

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. And products for it can be found in the nearest supermarket.

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

Let's look at the classic recipe for making Mimosa salad with canned foods such as sardines or saury.

Salad ingredients

Calorie content

Calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making the classic Mimosa salad

• Step 1

  Boil jacket potatoes, carrots and eggs until tender. When the vegetables and eggs have cooled, peel them.



Step 2

Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.



Step 3

We open the canned fish and put it on a plate. Remove the bones and grind the fish with a fork. If there is too much oil and fish stock, you can drain off some to prevent the fish puree from becoming too runny.



Step 4

Cut the potatoes into small cubes or three on a grater. We put it in a deep plate in the first layer. We coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you would like to serve it flat on a plate, you can use the split cooker.



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. Better to spread the sardine or saury on the potatoes. The potatoes will absorb the oil and juice, and the salad will turn out to be more delicious and beautiful.



Step 6

Drain the water from the onion and squeeze it thoroughly. Spread on top of the fish and coat with a little mayonnaise. You do not need to salt, 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 next layer of protein, grease with mayonnaise, salt and pepper.



Step 8

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



Step 9

Sprinkle the salad with grated egg yolks. Decorate with herbs if desired. At this point, 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, you can serve it to 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 and ease of preparation. This salad is often prepared for a 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 the similarity with the flowers of the same name. It is usually prepared in layers, and grated egg yolk is laid out with the top layer. Some housewives prefer to decorate mimosa with cheese, add an apple to the salad, or replace canned fish with salted red fish.

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

Mimosa salad with sardines - a simple recipe

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

Ingredients:

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

Salad preparation:

1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
2. Peel the onion and cut into small pieces. 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. Knead the fish with a fork until smooth.
4. Cut the potatoes into small cubes and divide into two parts. Put the first part in a deep plate in an even layer. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardine on the potatoes.
6. Drain the water from the onion, squeeze it and put it on top of our fish. Lubricate with mayonnaise.
7. Peel the boiled carrots and rub on a coarse grater. We spread it in the next layer and also grease it with mayonnaise. Lightly add some salt.
8. Separate the whites from the yolks and cut into cubes. We spread the proteins in the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and cover with mayonnaise as well.
10. We rub the egg yolks on a fine grater and cover our salad with them.
11. Decorate Mimosa with herbs and leave in the refrigerator for a couple of hours.

When the salad is soaked, we 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 for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out to be even softer and tastier. Try to cook this wonderful dish according to our recipe, and you will always remain an ardent fan of it!

Ingredients:

• Canned fish (sardine, saury) - 200 g
• Hard cheese - 120 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Chicken eggs - 3 pcs.
• Bulb onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. We put potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and fill it with 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. You can also make a delicious salad 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 to prevent the minced fish from becoming too runny.
4. Peel the boiled potatoes and cut into small cubes. If desired, you can grate it on a coarse grater.
5. Carrots are also peeled and grated three.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheese on a coarse grater.
8. Separate the egg yolks from the whites and rub separately.
9. Next, take a beautiful deep salad plate and lay out half of the potatoes in the first layer. We coat it thoroughly with mayonnaise. Salt and pepper.
10. Next, lay out our fish, and on top of it pickled onions. Lubricate with a little mayonnaise.
11. We spread a layer of carrots and also coat with mayonnaise and salt.
12. Place the egg whites and mayonnaise as the next layer.
13. Next comes the layer of the remaining potatoes.
14. The 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, first laying out the yolks and sprinkling the salad with grated cheese on top. Here's how you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for making Mimosa salad with melted cheese

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

Ingredients:

• Canned fish (sardine, saury) - 1 can
• Processed cheese - 100 g
• Chicken eggs - 3 pcs.
• Potatoes - 3 pieces
• Carrots - 1 piece
• Large onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Rinse the carrots and potatoes and cook until tender. We also boil hard-boiled eggs and leave to cool.
2. We clean the onion and cut into smaller cubes. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of onions, while keeping them crisp and fresh.
3. Open the canned food and transfer to a deep plate. Remove the bones from the fish and knead the fillets with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and easy to grate. Just do not overdo it, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. We take a beautiful deep plate or flat plate and a split 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, squeeze it and put it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. Also grease with mayonnaise, lightly add some salt.
9. Separate the egg whites from the yolks and cut into small pieces. We spread it in the next layer and grease it with mayonnaise.
10. We take out from the freezer processed cheese, three on a coarse grater and put on top of the proteins. Add mayonnaise.
11. Rub the yolks on a fine grater and sprinkle the salad with them. We send the dish to the refrigerator so that it is well saturated.

After 2 - 3 hours, Mimosa with cheese can be served. The finished salad turns out to be quite satisfying, tasty and tender. Bon Appetit!

Mimosa salad with canned tuna

Those who prefer less nutritious and healthier foods can try making Mimosa with canned tuna. Tuna will give the salad new flavor notes, and the fish itself is more beneficial to health.

Ingredients:

• Canned tuna - 200 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Eggs - 3 pieces
• Onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil jacket potatoes, carrots and eggs until tender. We drain the water and leave to cool.
2. Cut the onion into cubes, fill it with cold boiled water and add a tablespoon of vinegar. We leave to marinate.
3. Open the can of tuna and grind the fillets.
4. Next, take a salad plate and place the diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.
5. Place the tuna next.
6. Drain the water from the onion and put it on top of the tuna. Lubricate with a thin layer of mayonnaise.
7. With the next layer, lay out the carrots 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 their beautiful yellow color, eggs should be boiled for no more than 10 minutes.

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

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in your salad, you can try making Mimosa with sardines or saury and rice. It is better to take long-grain rice for salad, since it sticks together less. It is also advisable to add cheese to the salad, which will make the taste of Mimosa richer and more delicate.

Ingredients:

• Sardine in oil - 1 can
• Long grain rice - 0.5 cups
• Eggs - 4 pieces
• Green onions - bunch
• Hard cheese - 130 g
• Carrots - 1 piece
• Butter - 1 tsp
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the canned food, remove the bones and knead the fish fillets with a fork.
3. Boil rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and spread the prepared rice in the first layer.
5. Next, we place our canned food.
6. Chop the onion and sprinkle with the fish. We coat with mayonnaise.
7. Separate the whites from the yolks and grind. Put in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Rub the cheese and place on top of the whites. We coat with a little mayonnaise.
9. We grate the carrots and spread them in the next layer. We coat with mayonnaise.
10. Sprinkle the salad on top with grated egg yolks.

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

Mimosa with pink salmon - delicious salad

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

Ingredients:

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

Preparation:

1. We put potatoes, carrots and eggs in a saucepan and set to cook. By the way, it is better to get the eggs in 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and fill it with boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and knead it with a fork.
4. Put the 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, put a layer of pink salmon on the potatoes.
6. Squeeze the pickled onions and spread the 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. Cut the proteins with a knife or grate them. Put on carrots, salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks, distribute evenly over the entire surface.

On this, the Mimosa salad with pink salmon is ready. Leave it in the refrigerator for a while to soak the vegetables and eggs in the mayonnaise. Garnish with fresh parsley or dill before serving.

Mimosa salad with butter

If the classic salad seems too dry for you, try making Mimosa with butter. According to this recipe, Mimosa was prepared in the old days. The 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 pieces
• Eggs - 3 pieces
• Carrots - 2 pieces
• Onion - 1 piece
• Butter - 50 g
• Mayonnaise to taste
• Salt, spices - to taste

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Put the butter in the freezer so that it freezes and is easy to grate.
3. Chop the onion smaller and marinate in water with a little vinegar.
4. We extract the bones from the canned fish and knead the fillets.
5. We take a deep bowl or plate and begin to lay out Mimosa in layers. To do this, cut the boiled potatoes, divide them into two parts and put half on the bottom of the plate. Thoroughly coat with mayonnaise and salt. 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. You do not need to salt.
7. Next, place the 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 salt.
9. We separate the egg whites and yolks and three separately from each other. We spread the proteins on the potatoes and grease with a little mayonnaise. Salt and pepper to taste.
10. We take out the oil from the freezer and three grated. Put on top of the proteins, salt.
11. Sprinkle Mimosa with grated yolks on top and decorate with herbs.

Serve mimosa with butter immediately after cooking. Store the salad in the refrigerator, because the butter will melt quickly and the salad will lose its flavor.

Mimosa salad with cod liver - delicious

The classic recipe for Mimosa salad with cod liver is prepared according to the same principle as the salad with sardine. The cod liver taste 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 delicious, healthy and original salad!

Ingredients:

• Potatoes - 2 pieces
• Cod liver - 200 g
• Hard cheese - 150 g
• Eggs - 3 pieces
• Carrots - 1 piece
• Bulb onion - 1 piece
• Mayonnaise to taste
• Salt, pepper - to taste

Preparation:

1. We wash and boil the peeled potatoes and carrots. We also boil the eggs until tender.
2. We rub the carrots on a coarse grater. Three potatoes 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. Knead the cod liver along with the oil using a fork.
5. Separate the egg yolks from the whites and rub separately from each other.
6. We begin to lay out 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. Put 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 put on top of the proteins. We also coat with a little mayonnaise.
11. Next, decorate the salad with grated yolks. You can slightly pepper and add sprigs of herbs.

To make Mimosa with liver soaked better, it is better to leave it in the refrigerator for a couple of hours before serving. If desired, cheese can be excluded so that the salad is less high in calories. Also, some housewives prefer to add onions lightly fried in butter instead of fresh ones to Mimosa.

Mimosa with apple - a simple recipe

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

Ingredients:

• Sardine in oil - 200 g
• Apple - 1 piece
• Potatoes - 2 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Eggs - 4 pieces
• Mayonnaise
• Salt, pepper - to taste

Cooking Mimosa:

1. Boil potatoes, carrots and eggs until tender. Set aside to cool down.
2. Cut the onion into smaller pieces and marinate in water with the addition of vinegar.
3. Open the sardines and remove the bones from them. Push with a fork.
4. Cut the potatoes into cubes or three on a grater. Put in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
5. Put the fish fillet on top.
6. Drain the water from the onion, squeeze it well and put it on top of the fish. Lubricate with a little 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 three. We spread it in the next layer and grease it 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.

This completes the Mimosa salad with apple. You can serve it immediately after cooking or leaving it in a cold place for 30 - 40 minutes. If you wish, you can add grated hard or processed cheese to the salad. You can also sprinkle the mimosa with chopped walnuts.

The salad with the floral name "Mimosa" occupies a leading position among the favorite salads of our housewives. It mainly serves as a decoration for the festive table and is prepared not only in everyday life, but also on special days.

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

Its popularity can be attributed to the availability and cheapness of the products from which it is prepared.

After all, whatever the times, difficult or full of abundance of food, our people love to eat tasty and satisfying food and surprise guests at the feast with their culinary talents.

You don't need to be a chef to make it, but like any other dish, Mimosa salad has some subtleties and nuances that need to be taken into account when preparing it.

The salad consists of layers that need to be coated with mayonnaise, except for the last - the top one. For this purpose, you need to use only mayonnaise with high fat content, thick, otherwise the "Mimosa" salad will lose its taste. Diet mayonnaise is contraindicated in this case.

Of course, it is better to choose mayonnaise, close to natural, without any E-shny additives. This tip also applies to dishes other than salads. Their taste directly depends on the products from which it is prepared.

Homemade mayonnaise cannot be compared to store-bought mayonnaise. Its preparation will not take much time and will not hit the pocket, and the taste of the dish cooked with it is soft, pleasant, and reveals all the flavor notes.

All homemade mayonnaises are made from available products: eggs, vegetable oil, lemon juice (can be replaced with a pinch citric acid or vinegar), spices, you can add mustard, garlic and other ingredients. With a mixer, or better with a blender, mix everything until smooth - and you can start preparing your favorite salads.

Products that make up any Mimosa salad:

• one can of canned fish (for this, canned mackerel is mainly taken);
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• hard-boiled eggs - 5 pcs.;
• one head of onion is enough (onion or red, it is better to marinate it in vinegar + salt + sugar);
• mayonnaise;
• spices (salt, pepper);
• greens (green onions, dill, parsley).

By the way, these products make up the classic "Mimosa" salad. Others may be added to these ingredients, depending on the recipe.

An important point in cooking is the preparation of food for him. All vegetables, eggs and other ingredients should only be grated on a fine grater.

Otherwise, the taste of "Mimosa" salad will not be so bright and rich, small pieces reveal the whole range of tastes. In addition, for some people large chunks are not only unusual, they are unacceptable.

One of the important factors in the preparation of Mimosa salad is the correct alternation of its layers. Recipes with fish as the first layer are not entirely correct.

These recipes are suitable for those who want to make the whole process faster and easier, forgetting about the taste. In addition, the fish may leak a little (if you used canned soup dishonestly).

So, let's take the "Mimosa" salad, a classic recipe with step-by-step photos of preparation. For the first layer, you need to lay the grated potatoes, not pressing it, but making it seem airy. You do not need to use all the potatoes, you will still need it - only a part of it, so that the fish does not lie on the salad bowl.

The fish is laid in the second layer. She needs special attention. In the case of canned food, it is necessary to drain the oil soup, remove all the bones from the fish and mash the remaining pulp with a fork (it is better to do this in a separate bowl).

Someone prefers to marinate it in advance, some simply scald it with boiling water. In any case, before that, it must be finely chopped, and then pour a little canned oil on the layer (if any).

Spread the remaining chopped potatoes over the onion layer. After it comes the turn of carrots. Having laid it flat, you can move on to the eggs. Divide boiled eggs into whites and yolks. The first is to lay the protein layer, the second will be from the yolk.

All layers in the salad should be greased with mayonnaise and a little salt. On top of the salad "Mimosa" can be decorated as you like: use herbs, eggs, carrots.

And it is best to use your imagination, then everything will turn out not only tasty, but also beautiful. For a rich taste and impregnation of each layer, "Mimosa" should be placed in the refrigerator for several hours.

Mimosa salad recipe with canned fish and cheese

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

Boil and peel vegetables, except for onions, and eggs for salad. Separate the whites from the yolks. We get rid of canned fish from oil and seeds, mash with a fork until the consistency of a fine gruel.

It is necessary to lay out the layers of food, grated on a fine grater, in such proportions and sequence, smearing them all with mayonnaise (300 g): 2-3 potatoes, 1 jar of canned fish (you can take any: saury sardine, pink salmon), a layer of the remaining potatoes, one small onion, 2 carrots, whites of 3 eggs, 200 g of cheese, yolks of 3 eggs.

You do not need to smear on top with mayonnaise.

After preparing the salad, you need to keep it in the refrigerator for a couple of hours.

Mimosa salad with canned saury, cheese and butter

This version of the salad is the cheapest and easiest to prepare, since it contains a minimum of products. It was this "Mimosa" that became the original, and the classic salad recipe appeared only in the nineties of the last century.

You must first prepare the products. Boil 5 hard-boiled eggs, chill, peel and divide into whites and yolks. Drain the liquid from one can of canned saury, remove the seeds and mash with a fork. Peel one onion and chop finely. Grate one hundred grams of cheese and egg whites separately, yolks on a fine grater or mash them with a fork until they become mushy.

Alternating layers is also different from other recipes. So, the first layer is to put proteins. Grated cheese comes second. Next, we put canned fish. Put finely chopped onions in the next layer. We take a coarse grater and rub hard butter (80 g). A layer of chopped yolks completes the cooking.

All layers, except for the last one, are lubricated with mayonnaise (150 g) and salt in the process. Before use, let the salad infuse in a cool place for at least 2 hours.

Mimosa salad with processed cheese

Not quite ordinary, but pretty tasty option salad with cream cheese. All ingredients play well with each other and are combined, and melted cheese gives Mimosa tenderness.

Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. All products, boiled vegetables, eggs, one processed cheese, peel and finely grate (the whites are separate from the yolks). Remove the bones from the sardines, drain all unnecessary liquid from the jar in advance (1 piece is needed for the salad), and knead them with a fork.

After preparing the ingredients, we start shaping the salad. Put chopped potatoes in the first layer, grease with mayonnaise (for a recipe, you can take 220 g, with a high fat content), then fish.

Grated proteins and processed cheese are next. Carefully level the layers without pressing them. Rub a frozen piece of butter on top, 5 g is enough. Next, carrots, do not forget to spread each layer with mayonnaise and add some salt. The last yolk layer, you can decorate it with herbs on top.

The salad needs time, at least 2 hours, to soak in a cold place. After that, the "Mimosa" salad with processed cheese is ready to eat.

Classic mimosa salad with rice

The first step in cooking is to boil, then cool half a glass of rice. You also need to hard-boil 6 eggs and 4 medium carrots. Peel them and rub finely, dividing the eggs into yolks and whites.

Grate a small piece of hard cheese, about 200 g, through a fine grater.

Cut two medium onions into cubes and scald with boiling water. Mash one or two jars of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until smooth, drain the oil and take out the bones.

Now let's start distributing the layers of the lettuce. Laying in turn, do not forget about mayonnaise, coat each layer with it, salt. Laying our products in layers: rice, grated hard cheese, chopped proteins, fish, onions, shabby carrots, egg yolks.

Mimosa salad with canned salmon and apple

An apple with salmon in a salad gives it an interesting multifaceted taste. The apple flavor also brings freshness. To make the salad more unusual, with mayonnaise, you can use sour cream, two tablespoons are enough.

You need to start cooking by boiling a couple of potatoes and 5 eggs. After cooling the eggs, peel and grind on a fine grater, grate the yolks from the proteins separately. Scald two heads of red onions with boiling water, chop finely.

It is better to take apples of sweet and sour varieties, Antonovka and Simirenko are ideal, wash, peel and grate, 3 pieces are enough. Knead one jar of canned salmon with a fork.

From these products you need to make a puff salad "Mimosa". Put potatoes in the initial layer, then egg whites, then a thin layer of onions, apples, salmon, and the final layer is chopped yolks. Each layer must be smeared with mayonnaise, 200 g is enough, and salt them to taste.

Mimosa salad with boiled salmon

This version of "Mimosa" is interesting in that it does not take canned fish, as we are used to, but boiled fish.

So, you need to start cooking fish. Boil 200 g of salmon fillet with salt. Separate the fish flesh from the extra bones and mash with a fork. You also need to start boiling 4 chicken eggs and one medium carrot. Finely rub them and about 200 g of cheese, egg yolks separately from whites. Chop a small bunch of green onions.

Now we take our ingredients and put them, smearing them with mayonnaise, adding salt. The layers need to be alternated as follows: proteins, salmon, onions, hard cheese, egg yolks. You can decorate "Mimosa" with the remaining herbs. Before use, for a couple of hours, the salad should "rest" in the refrigerator.