The salad got its name from the grated yolks, which are used as decoration.

They resemble small mimosa flowers, which look beautiful on the table.

In addition, the salad turns out to be very nutritious and tasty.

Therefore, it is not surprising that this dish is so popular.

Mimosa salad with cheese - basic principles of preparation

Mimosa salad with cheese is collected in layers. It doesn't matter in what order you place them, it won't affect the taste in any way.

The salad is prepared on the basis of any canned fish. The main condition is that it is canned food in oil or own juice. Basically, mackerel, sardine, pink salmon or salmon are used for salad. In addition, you can use sprats or cod liver. But such a salad will turn out to be quite high in calories, so it is prepared mainly only for the holidays. Easy option Mimosas can be prepared with crab sticks.

Another required ingredient is boiled eggs. Depending on the recipe, add to the salad boiled vegetables, greens, rice, solid and processed cheese. To make the salad tender and juicy, add chopped butter.

Assemble the salad, brushing each layer with mayonnaise. Place the dish in the refrigerator for a couple of hours so that the salad is properly soaked.

Recipe 1. Mimosa salad with cheese and butter

Ingredients

a can of canned fish in oil;

hard cheese – 100 g;

onion head;

butter – 100 g;

eggs - five pcs.

Cooking method

1. Open canned fish. Place in a deep bowl and knead well with a fork.

2. Boil the eggs hard. We put them under the stream cold water and cool. Remove the shells and separate the yolks from the whites.

3. Place the butter in the freezer first. Grind the cheese, frozen butter, whites, and yolks using a grater and place them on different plates.

4. Peel the onion and finely chop it. Transfer it to a deep plate and pour boiling water over it for a few minutes.

5. In a deep salad bowl, place a layer of grated egg whites. Place grated cheese on top. Place half of the canned fish on it and grease everything with mayonnaise.

6. Drain the water from the onion, squeeze it out and place it on top of the fish. Next comes a layer of grated butter. Top it with the remaining fish and mayonnaise. Decorate the salad with grated yolk and leave for an hour to soak.

Recipe 2. Mimosa salad with cheese and crab sticks

Ingredients

six eggs;

200 g butter;

a pack of mayonnaise;

200 g crab sticks;

two apples;

200 g Dutch cheese;

bulb.

Cooking method

1. Clean and rinse onion. Shred it small cubes. Place in a deep plate and soak for half an hour cold water.

2. Boil the eggs for ten minutes. Cool them in cold water, peel them and grind the yolks and whites separately.

3. Wash the apples, wipe them and remove the peel with a sharp knife. Cut out the core with seeds and grate on a medium grater.

4. Thaw the crab sticks completely, remove the shell and chop them as finely as possible. Grind the cheese on a medium grater.

5. Assemble the salad on a flat plate in the following order:

— egg whites;

- cheese shavings;

- coarsely grated frozen butter;

- finely chopped onion. Lubricate generously with mayonnaise;

— crab sticks;

- grated apples. Lubricate with mayonnaise;

— egg yolks.

6. Decorate the salad with sprigs of herbs and leave to soak for an hour.

Recipe 3. Mimosa salad with cheese and rice

Ingredients

boiled rice– half a glass;

mayonnaise – 150 g;

four eggs;

fresh dill– bundle;

two carrots;

cheese – 150 g;

onion head

Cooking method

1. Rinse the rice, constantly changing the water until it becomes clear. Boil it, following the instructions on the package, until cooked.

2. Boil the eggs for ten minutes. Wash the carrots and also cook until soft without peeling. Cool the eggs, peel them, separate the whites from the yolks, placing them on different plates. Peel the carrots and chop them on a fine grater.

3. Peel the onion, rinse, finely chop and scald with boiling water.

4. Place a layer of cooked rice on a flat dish. Sprinkle it with chopped dill. We make a fine mesh of mayonnaise.

5. Place the fish canned in oil on a plate and mash it with a fork. Distribute the canned fish evenly over the dill.

6. Sprinkle with chopped onions and cover with a thick mesh of mayonnaise.

7. Place carrots in the next layer. Combine egg white and grated cheese with mayonnaise and place this mixture on top of the carrots. Sprinkle the salad with finely grated yolk and leave to soak in the refrigerator for at least an hour.

Recipe 4. Mimosa salad with classic cheese

Ingredients

sardines in oil - a jar;

six eggs;

a small bunch of dill;

150 g cheese;

frozen butter – 100 g;

medium bulb.

Cooking method

1. Open the canned food, place the contents in a deep plate, select large bones and mash the fish with a fork.

2. Boil the eggs, cool and remove the shell. Separate the yolks from the whites. Place the yolks in a plate and mash thoroughly. Finely grate the egg whites and cheese.

3. Rinse the dill, lightly dry and finely chop. Grate the peeled onion on the middle track.

4. We begin to form the salad, laying out the ingredients in layers:

- grated egg whites;

- sardine in oil;

- a thick network of mayonnaise;

- grated onion;

- half the yolk;

- mayonnaise;

- chopped dill;

- grated frozen butter;

- the remaining yolk.

Place the salad in the refrigerator for a couple of hours to soak.

Recipe 5. Mimosa salad with cheese and cod liver

Ingredients

canned liver cod - a jar;

• three boiled potato tubers;

• two boiled carrots;

  bulb;

  three eggs;

  100 g cheese.

Cooking method

1. Wash the potatoes and boil them until soft in their skins. Cool, peel and chop on a medium grater. Place in a deep salad bowl and smooth out. Top the potatoes with mayonnaise.

2. Open the canned food and place the contents on a plate. Mash the cod liver with a fork and season with black pepper. Place on top of potatoes.

3. Spread the next layer of finely chopped onion and cover it with a mesh of mayonnaise.

4. Boil the carrots, cool, remove the thin peel and finely grate. Place carrots on top of onions and spread with mayonnaise.

5. Sprinkle carrots generously with grated cheese and cover with a layer of mayonnaise. Garnish with crumbled yolk and finely chopped herbs. Leave to soak in the refrigerator for six hours.

Recipe 6. Mimosa salad with cheese, pink salmon and apple

Ingredients

canned pink salmon - a jar;

• onion head;

  hard cheese – 100 g;

  four eggs;

• two potatoes;

  carrot.

Cooking method

1. Wash the potatoes and carrots and boil until soft. Cool the vegetables, peel and chop on a coarse grater.

2. Peel the onion head. Finely chop and scald with boiling water. Peel the apple, remove the core and finely grate.

3. Boil the eggs for ten minutes. Then we place them under running cold water and remove the shells. Grind the yolks separately from the whites on a fine grater. Finely three cheese.

4. Place the salad in layers, greasing each one with mayonnaise, in a deep salad bowl:

- coarsely grated potatoes;

- half the egg whites;

- small shavings of cheese;

- half mashed with a fork canned pink salmon;

- finely chopped scalded onion;

- coarsely grated carrots;

- grated apple;

- canned fish;

- remaining egg white;

Sprinkle crumbled yolk on top. Place the salad in the refrigerator for several hours.

Recipe 7. Original Mimosa salad with cheese, salmon and cucumbers

Ingredients

100 g salted salmon;

two eggs;

150 g cheese;

two fresh cucumbers;

two potatoes.

Cooking method

1. Leave two thin slices of salted salmon for decoration. Chop the rest of the fish into small pieces.

2. Cool the hard-boiled eggs and peel them. Set aside the yolk and grind the white on a coarse grater.

3. Wash the cucumber, wipe it and grate it coarsely.

4. Boil the potatoes in their jackets. Then cool it, peel it and grind it into large chips.

5. Place the salad in a deep salad bowl in layers:

- pieces of salted salmon;

- grated egg white. Lubricate with mayonnaise;

— fresh cucumber;

- a layer of boiled potatoes. Lubricate generously with mayonnaise;

Sprinkle the salad with crumbled yolk. Make a kind of flower out of salmon slices and decorate the salad with them. Place in the refrigerator for several hours to soak.

To prevent the onion from becoming bitter, pour boiling water over it.

Pale yolks will look unsightly on the surface of the salad, so use homemade eggs for cooking.

Prepare Mimosa in the evening so that the salad is thoroughly soaked overnight in the refrigerator.

Rub the yolk on the finest grater. Do this directly over the salad to keep them fluffy.

Mimosa salad is a dish that is used in everyday or festive kitchen. It is very simple and quick to prepare. And if you know some of the subtleties and nuances, the salad will turn out tender and melt in your mouth. This dish appeared not so long ago. This happened in the 70s, when there was not a large assortment of products on store shelves. The Soviet people really liked it and they began to cook it on a par with herring under a fur coat and Olivier. And this “troika” of recipes is still very popular. For many, this is a recipe from childhood.

Let's take a step-by-step look at the most delicious recipes:

Secrets of preparing our “hero of the day”:
1. It is better to undercook vegetables a little rather than overcook them. Otherwise the salad will be like porridge
2. Cook the eggs for 10 minutes, then the yolk will be yellow. In overcooked eggs it is gray in color. It is better to take country eggs; they have a bright, beautiful yolk.
3. When lubricating the layers with mayonnaise, do not overdo it. No need to pour it, just coat it. It would be enough. Especially if the salad is soaked properly
4. Buy high-quality and expensive canned food. And also from good fish. You should not take sardines or herring in oil. They are certainly cheaper, but the salad doesn’t taste the same. Especially herring, it tastes bitter.
Well, now I will share with you my favorite Mimosa salad recipes.

Classic recipe for Mimosa salad with canned food

We will need:

• Canned fish (saury, mackerel, salmon, pink salmon) - one can
• Boiled potatoes 4 tubers
• Boiled carrots 3 pieces
• Mayonnaise (fatty and tasty), herbs, salt to taste

Step-by-step cooking recipe (with photo report)

First, let's decide on the dishes. For everyday cuisine I use deep, transparent dishes. For festive table- small portioned salad bowls, always transparent so that the layers of salad are visible. Or for a holiday, you can decorate the salad using a special form.

Cooking process:

You need to boil and cool the vegetables and eggs. Cook the eggs in salted water at medium boil for 10 minutes. It is better to cook potatoes and carrots without peeling them, in one pan. Salt as usual, to taste. Please note that the potatoes will be cooked first, the carrots will be cooked for different times depending on the thickness of the root vegetable.

It is better to cook vegetables the day before or a few hours before cooking - this way they will cool well and will be easy to peel.

Open a jar of canned food and mash it with a fork, after draining the oil and removing the bones from the fish.

Finely chop the onion and scald with boiling water. This way we will get rid of the bitterness of the onion.

Be sure to put it on a sieve so that the water drains well.

Grate vegetables and protein on a fine or medium grater. The taste of the salad also depends on this. It’s more convenient for me to grate the ingredients directly into the salad bowl, but you can grate everything separately and then simply layer it.

I grate everything on a fine grater - this way the salad turns out tender and airy.

Now let's start forming our layers

We will coat each one with mayonnaise. The most convenient way to do this is to first pour thin streams of mayonnaise over the layer, then spread it with a silicone spatula or spoon. To easily pour mayonnaise in such a thin stream, simply cut the corner of the mayonnaise bag by 2-3 mm

To form a salad it is convenient to use any round shape without a bottom, you can even use a plastic container with the bottom cut off - this way, even on a flat dish, you will get a beautiful layered salad.

And now we need to remove it ready dish in the refrigerator for at least a couple of hours - this will soak the salad and make it even tastier. You can prepare it on the eve of the holiday. But don’t forget, salads with mayonnaise cannot be stored for a long time, even in the refrigerator.

If you are preparing the salad the night before, it is better to sprinkle the grated yolks in the morning, otherwise they will dry out.

We decorate the salad as your imagination allows. You can use greens, boiled carrots, quail eggs, red or black caviar. You can make cute mice from eggs or decorate with mimosa sprigs.

Step-by-step recipe for Mimosa with canned food and cheese

If you want to change up your favorite salad a little and give it a... new taste, then this recipe is for you. I generally like to add cheese to salads. Therefore, I prefer this option.

Here's what we need:

• Boiled potatoes 4 tubers
• Boiled carrots 3 pieces
• Hard boiled eggs 5 pieces
• One head of onion is enough
• High fat mayonnaise
• Hard cheese 150 grams
• greens for salad decoration

Cooking order and layers of salad:

As you can see, the list of products has not changed much. One appeared new ingredient- cheese. We prepare all the products in the same way as in the classic recipe - boil the vegetables and eggs, cool and grate on a medium or fine grater. Chop the fish with a fork. Finely chop the onion.

Now we place the layers in the salad bowl as follows:

And, of course, high-fat mayonnaise for each layer of our salad. Except for the last layer of yolks. We don't coat it with mayonnaise. It doesn't look nice. But don't forget to decorate. We do this before serving. As in the previous version, you need to let the salad soak in the refrigerator for a couple of hours - it will become tastier.

Mimosa salad with canned food and apple

For lovers of unusual tastes, this recipe is just in time. We replace the potatoes with an apple and enjoy the new salad. In addition, the calorie content of this dish is significantly less than that of its counterparts.

We will need:

• Canned fish (saury, mackerel, salmon, pink salmon) one can
• Boiled carrots 3 pieces
• Hard boiled eggs 5 pieces
• Hard cheese 150 grams
• Large sweet and sour apple

Take a sweet and sour variety of apple (Antonovka or Semerenko variety is just right). The taste of the salad will only benefit from this. And it is advisable to remove the skin, so the salad will be more tender.

Preparing the salad:

Salt the oil from the fish, remove all the bones and mash it with a fork. Coat the layer with mayonnaise.

Grate the egg whites on a fine grater. Add some salt and coat with mayonnaise.

The next layer will be grated cheese on a medium grater. Lubricate it a little with mayonnaise.

Place the peeled and coarsely grated apple on the cheese. If it is very juicy, you can squeeze it a little. And again a layer of mayonnaise.

Following the apple comes grated boiled carrots. Salt and grease with mayonnaise.

Our last layer will be finely chopped yolks.

Decorate with herbs, olives, olives to your taste.

And as always, it’s best to let all puff salads soak. That's why I always cook them the night before, so that it becomes more tender and tastier.

Mimosa recipe with canned food and rice

Not everyone likes potatoes in salads. Then this recipe is just for you. Maybe it will become your favorite recipe.

We will need:

• Canned fish (saury, mackerel, salmon, pink salmon) one can
• Round rice 100 grams
• Green onion to taste
• Boiled carrots 3 pieces
• Hard boiled eggs 5 pieces
• Mayonnaise, herbs, spices, salt to taste
• Hard cheese 150 grams

Step-by-step preparation:

First, let's choose the ingredients for the salad. You can use regular or sausage cheese. Sausage adds a very interesting flavor to the dish. Rice can be used round or oval shape. Canned food is also available for your taste: saury, salmon, pink salmon, mackerel. Since the yolks of country eggs are brighter in color, it is better to use them. The dish will look more beautiful.

Let's start preparing the salad. Rice needs to be washed. We repeat this procedure until the water is no longer cloudy. Place the rice in boiling salted water. Cook for 15 minutes. Place on a sieve and rinse thoroughly. More more secrets preparations fluffy rice read .

Boil carrots and eggs. While they are cooling, let's make the cheese. Grind it on a coarse grater. Grind the eggs and carrots on a medium or fine grater. We cut the whites separately from the yolks. Remove the bones from the canned food and mash the fish. Chop green onions.

Let's create our salad:

• canned food
• squirrels
• carrot
• yolk

When making layers, coat each product with mayonnaise. You can salt the salad a little. But I don’t add salt, since mayonnaise is already salty. But this is at your discretion. Serve the salad without disturbing the beauty of the layers.

Mimosa salad with butter

There is one more interesting recipe preparing this famous dish- with butter. Of course, this is far from dietary option, but for some it is a favorite.

As you can see, preparing Mimosa is not at all difficult. And almost every housewife has the ingredients for it at home. The salad can be prepared as an addition to your lunch. Or submit as independent dish for dinner. Delight your household with Mimosa salad!!!

Mimosa salad with cheese has been around for a long time now. familiar dish. Juicy and tasty, it doesn’t take much time or effort to prepare, and the result is excellent.

There are many variations in preparing this dish. With simple changes to the salad recipe, you can get a completely different dish with unique taste. This salad is prepared with different types cheese and fish, with different dressings.

Most often, Mimosa salad is layered. In order to fully reveal the taste of the dish, it should be prepared in advance and put in the refrigerator for soaking for 2-3 hours, and ideally overnight.

How to prepare mimosa salad with cheese - 15 varieties

Ingredients:

• 500 g herring fillet
• 200 g champignons
• bulb
• carrot
• 3 boiled eggs
• 4 boiled potatoes
• mayonnaise
• 150 g cheese.

Preparation:

1. Cut carrots and onions into small cubes, fry on vegetable oil. Add chopped mushrooms to the mixture.
2. Cut the fish fillet into small cubes.
3. Grate the cheese on a coarse grater.
4. Separate the yolks from the whites and grate them separately.
5. Lay out the salad in layers: fish, carrots with mushrooms and onions, protein, mayonnaise, grated potatoes, mayonnaise, cheese, yolk.

Ingredients:

• 1 can of canned fish
• 1 onion
• 3 boiled potatoes
• 2 boiled carrots
• 4 boiled eggs
• 100 g cheese
• 200 g mayonnaise
• salt.

Preparation:

1. Place the fish, mashed with a fork, into a salad bowl. Cover the top with a thin layer of mayonnaise.
2. Separate the whites from the yolks and grate on a coarse grater. Place the egg whites in a second layer and coat with mayonnaise.
3. Place grated carrots in a third layer. Grease with mayonnaise.
4. Place the next layer of finely chopped onion. Grease with mayonnaise.
5. Place the fifth layer of potatoes, grated on a coarse grater, and brush with mayonnaise.
6. Place finely grated cheese on the potatoes. Grease everything with mayonnaise. Sprinkle yolk on top.

This recipe uses prunes to make Mimosa Salad. It goes well with eggs and fish, giving the salad a slightly sweet note. If the prunes are too dry, they must be placed in boiling water for 5 minutes, then dried and ready to cook.

Ingredients:

• 200 g canned food in oil
• 200 g prunes
• 300 g boiled potatoes
• 200 g boiled carrots
• 150 g hard cheese
• bulb
• 4 boiled eggs
• mayonnaise.

Preparation:

1. Cut the onion and prunes into small cubes.
2. Lay out the salad in layers, spreading with mayonnaise: fish, onions, prunes, protein, potatoes, carrots, cheese, yolk.

It's very tasty and unusual recipe preparing Mimosa salad with apple. To prepare this dish it is best to take sweet and sour apple, It will add to the salad gentle note with sourness.

To prevent the apple from darkening, you need to sprinkle it with a few drops of lemon juice.

Ingredients:

• 1-2 cans of canned fish
• 20-30 g butter
• 3 boiled potatoes
• 3 boiled carrots
• 5 boiled eggs
• 1 onion
• 30 g vinegar
• 30 g water
• 100 g cheese
• mayonnaise.

Preparation:

1. Chop the onion as finely as possible and marinate it with water and vinegar.
2. Grate the cheese on a fine grater.
3. Peel the apple and grate it on a coarse grater, place it on a dish and brush with mayonnaise.
4. Place the fish on top, grease with mayonnaise, put grated butter on the mayonnaise, sprinkle with cheese, grease with mayonnaise.
5. Place grated potatoes in the next layer and spread with mayonnaise. Place pickled onions and grated carrots on top.
6. Place some of the grated protein on the carrots and brush with mayonnaise.
7. Place the remaining grated white on the salad, then the grated yolk.

Another very delicious recipe preparing Mimosa salad with prunes and chicken. Prunes go well with chicken, eggs and cheese. This is one of the most organic salads, in which all the ingredients emphasize each other’s taste.

Ingredients:

• 300 g boiled chicken fillet
• 200 g prunes
• 300 g boiled potatoes
• 200 g boiled carrots
• 150 g hard cheese
• bulb
• 4 boiled eggs
• mayonnaise.

Preparation:

1. Grate potatoes, egg whites, carrots, and cheese on a coarse grater.
2. Grate the yolk on a fine grater.
3. Onion, chicken fillet and cut the prunes into small cubes.
4. Lay out the salad in layers, spreading with mayonnaise: meat, onions, prunes, protein, potatoes, carrots, cheese, yolk.

This recipe is sure to please seafood lovers. Boiled red fish is used to prepare it. Rice is also added to the salad recipe, as it goes well with seafood. It adds its own touch of unusualness to the salad with the taste of feta cheese, instead of grated cheese.

Ingredients:

• 4 boiled eggs
• 2 boiled carrots
• 1 cup cooked rice
• 200 g boiled salmon
• 150 g cheese
• 1 large onion
• mayonnaise
• pepper.

Preparation:

1. Finely chop the onion and marinate in boiling water with vinegar and sugar.
2. Grate the carrots, feta cheese, egg whites on a coarse grater, grate the yolk on a fine grater, separate the meat from the bones, disassemble into small pieces.
3. Lay out the salad in layers: fish, onion, mayonnaise, rice, mayonnaise, cheese, mayonnaise, carrots, mayonnaise, protein, yolk.

Delicious and juicy salad“Mimosa” with red bell pepper and tomato. The dish turns out fresh and satisfying. To prevent tomatoes from releasing a lot of juice, only the walls of the tomato are used, without the core.

Ingredients:

• can of canned food in oil
• 4 boiled eggs
• 2 boiled carrots
• 150 g hard cheese
• red bell pepper
• 2 tomatoes
• mayonnaise
• salt.

Preparation:

1. Grate carrots and cheese on a coarse grater.
2. Cut tomatoes and peppers into small cubes.
3. Lay the salad in layers, smearing with mayonnaise: fish, tomato, carrots, pepper, protein, cheese, yolk.

Mimosa salad with cheese and butter. One of the delicious salad options. Butter gives the salad a milky and delicate taste.

In order for the oil to rub well, it must first be placed in the refrigerator.

Ingredients:

• 4 boiled eggs
• can of canned food
• little creamy
• 100 g cheese
• 1 onion
• mayonnaise.

Preparation:

1. Place the grated whites in the first layer.
2. The second layer is grated cheese.
3. Place half of the canned food on the cheese, cover with mayonnaise, and grate a little butter onto the mayonnaise.
4. Add finely chopped onion. Place the second part of the canned food on the onion and spread with mayonnaise. Place finely grated yolk on mayonnaise.

This recipe is sure to please seafood lovers. It contains shrimp and crab meat, and in order for the salad to be more tasty, potatoes should be replaced with boiled rice.

Ingredients:

• 300 g peeled shrimp
• 250 g crab meat
• 1 cup cooked rice
• 4 boiled eggs
• 150 g hard cheese
• mayonnaise.

Preparation:

1. Cut the shrimp in half.
2. Cut the crab meat into small cubes.
3. Separate the yolks from the whites and grate.
4. Lay out the salad in layers, spreading with mayonnaise: shrimp, rice, crab meat, protein, grated cheese, yolk.
5. Decorate the salad with greens.

This is Mimosa salad with hard and melted cheese. Hard cheese betrays light salad creamy taste, and melted cheese makes the dish softer and more tender. Cheeses go well with eggs and canned fish.

Ingredients:

• 5 boiled eggs
• 1 onion
• 250 g hard cheese
• 2 processed cheese
• 1 jar canned mackerel
• mayonnaise
• 100 ml vinegar
• 1 tsp. Sahara.

Preparation:

1. Separate the yolks from the whites and grate separately.
2. Marinate onions with vinegar and sugar.
3. Mash canned food with a fork
4. Grate processed and hard cheese on a fine grater.
5. protein, mayonnaise, processed cheese, hard cheese, mayonnaise, fish, onion, mayonnaise, yolk.

In this Mimosa salad, instead of canned fish in oil, add crab sticks or crab meat. The recipe includes rice instead of potatoes. The salad turns out tender and juicy. In order for the dish to be airy, the layers should not be smeared with mayonnaise, but rather a mayonnaise mesh should be made.

Ingredients:

• 1 cup cooked rice
• 250 g crab sticks
• 2 boiled carrots
• 4 boiled eggs
• processed cheese
• mayonnaise
• salt.

Preparation:

1. Cut crab sticks into small cubes.
2. Grate the processed cheese and yolk on a fine grater.
3. Grate carrots and egg whites on a coarse grater.
4. Layer the salad with mayonnaise: crab sticks, egg white, rice, carrots, processed cheese, yolk.

In this recipe, where to add something, on the contrary, they took the eggs away from the recipe. At first glance, it may seem that without eggs it is no longer Mimosa, but you are wrong. Try making this salad, you will undoubtedly like the dish.

Ingredients:

• canned fish
• jacket potatoes
• mayonnaise
• processed cheese
• hard cheese.

Preparation:

1. Peel the potatoes and grate them on a coarse grater; also grate the hard cheese on a coarse grater.
2. Grate the processed cheese on a fine grater.
3. Lay out the salad in layers: processed cheese, mayonnaise, fish, chopped onion, mayonnaise, potatoes, mayonnaise, hard cheese.
4. Place the salad in the refrigerator for 2-12 hours.

The salad turns out very tender and satisfying. To prepare it, you must first pour boiling water over the raisins for 15 minutes and then dry them. And also pickle the onions. To do this, you need to fill it with 100 ml of water, adding 100 ml of vinegar and 2 tbsp. l sugar.

Ingredients:

• 100 g raisins
• can of canned fish
• 4 boiled eggs
• 2 boiled carrots
• 1 pickled onion
• 150 g cheese
• mayonnaise
• salt.

Preparation:

1. Place the salad on a plate in layers.
2. Place the fish in the first layer, then the pickled onions. Grease with mayonnaise.
3. Place grated protein and grated carrots, grease with mayonnaise.
4. Then grated hard cheese, grease with mayonnaise.
5. Sprinkle the salad with grated yolk.

It's simple and delicious salad. Its composition includes hard cheese and processed cheese. “Mimosa” with melted cheese and butter turns out very tender. It turns out light dish and airy, and also very beautiful.

Ingredients:

• 1 can of canned fish in oil
• 2 boiled carrots
• 1 processed cheese
• 3-4 eggs
• onion greens
• 50 g butter
• mayonnaise.

Preparation:

1. Mash the fish with a fork and place on a plate.
2. Place finely chopped green onions on top of the fish. Cover with a mesh of mayonnaise.
3. Place the next layer of whites grated on a coarse grater and brush with mayonnaise.
4. Place a layer of grated carrots and mayonnaise.
5. Place processed cheese and butter grated on a coarse grater onto the carrots. Grease with mayonnaise.
6. Sprinkle the salad with finely grated yolk. Decorate the salad with greens.

The peculiarity of preparing this dish is that the salad is not laid out in layers. Instead, all the ingredients of the salad are mixed in a bowl, salted, and dressed with mayonnaise. The salad is placed in a salad bowl and sprinkled with grated yolk.

Ingredients:

• 3 boiled potatoes
• 2 boiling carrots
• can of canned food
• 100 g hard cheese
• 4 boiled eggs
• mayonnaise
• salt.

Preparation:

1. Cut potatoes and carrots into small cubes and place in a bowl.
2. Also place grated cheese, protein and canned food in a bowl.
3. Mix everything well, season with mayonnaise, salt and put in a salad bowl.
4. Smooth the surface of the salad and sprinkle with grated yolk.

This salad recipe has firmly entered the top ten most popular appetizers. It looks great on the holiday table, you can prepare it for any event or just because you are bored. All necessary products for preparing Mimosa salad with cheese and butter are almost always on hand.

Let's start with preparing the products.

Boil the eggs. After the water boils, cook them for 10 minutes, then drain the water and cool in cold water.

Separate the eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want juicy and crispy onions in your salad, pour it ice water, if you prefer soft, then hot water. After 5-10 minutes, drain the water and dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain from canned food excess liquid, mash the fish with a fork. If the fish mass is not juicy enough, add liquid and stir.

Lay the salad in layers. The controversial question is what to put in the right Mimosa and why? Don't stress about this, the only prerequisite here is that upper layer must be from egg yolks. Every housewife makes Mimosa delicious.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer I use is egg whites, apply a mayonnaise mesh on them, and sprinkle with grated cheese on top. Cheese enhances the taste of the salad.

Then lay out a layer of fish mass, apply a mayonnaise mesh, sprinkle chopped onions on top and lightly press with a spoon, just a little.

Pre-freeze the butter in the freezer and grate the frozen butter onto a layer of onion.

Place the top layer with egg yolks.

Decorate the salad with dill sprigs.

Bon appetit!

Mimosa salad with cheese and butter is very tender and tasty!

Today I will tell you about the wonderful, bright and delicious dish– “Mimosa” salad classic recipe with step by step preparation all layers. Salad always suits the holiday table. Its yellow lambs on top resemble a spring flower (the one that men give on March 8).

And straight to the point.

Classic Mimosa salad recipe with canned food, step by step, all layers with photos

General rules The preparation of classic mimosa is the same for all recipes. As in any other similar dish, all layers are in order.

Mimosa classic recipe, ingredients

For traditional recipe we will need:

• Canned fish (usually from sea ​​fish– saury, sardine, pink salmon, mackerel) – this is the main ingredient (one can is enough)
• Boiled vegetables - potatoes and carrots (3-4 pieces of each type of vegetable)
• Boiled eggs (4-5 pieces)
• Mayonnaise (1 small jar more than)
• Onions or salad onions (1 onion or a good bunch)
• Spices – salt, pepper
• Greens – parsley, dill, optional and for decoration

How to prepare mimosa salad? All layers in order

Cooking method:

First we cook the vegetables. Let it cool down and clean them. Then grate the carrots and potatoes. It is better to use a fine grater, not medium or coarse. Because nothing will spread that way.

And put the grated potatoes in the salad bowl as the first layer (exactly half of the total volume). No need to die down. On top, you can use a mesh, or you can simply spread mayonnaise with a spoon.

The second layer is fish. Or rather, canned fish. In Mimosa salad, the classic recipe assumes only fish product, although many change it to something else. For example – poultry, chicken.

In a separate plate, mash the fish with a fork, remove the bones and set aside. And again the mayonnaise mesh.

Now you can add finely chopped onion. It will give the salad a spicy taste.

The fifth one is carrots.

And sixth, grate the egg whites on a fine grater. Do not forget to grease with mayonnaise and add a little salt between each layer.

Yolks are considered not only a decoration, but also an addition to taste qualities. A classic mimosa recipe cannot be without the topmost yellow layer. But on top of it you can decorate with parsley leaves or dill sprigs.

For the salad to be perfect and all the layers to be soaked, it needs time. Place it in the refrigerator for 2-3 hours.

Secrets and subtleties when preparing classic Mimosa

They say that the best and most delicious food is something made with your own hands. And I think so. But as for our salad today, I choose canned food at the store. If you can cook homemade mayonnaise, then the cards are in your hands.

It is better to choose a thick one and apply it evenly between layers so that it does not turn out to overwhelm the taste.

Eggs and their yolks are the main decoration of the classic Mimosa. Therefore, do not overcook them, otherwise the yolks will not be perfect. yellow color, and with greens. The optimal cooking time for eggs is up to 10 minutes.

I advise you to use all ingredients at the same temperature so that circles do not float.

And there is also a “trick” in which your guests will be able to immediately notice the decoration of the festive table. All you need to do is take a transparent container (salad bowl) or, in extreme cases, cut it off plastic bottle volume 1.5-2 liters in circumference. So that there is no top and no bottom.

With this option, all layers of “Mimosa” will be clearly visible.

Classic mimosa recipe with canned food and cheese

Today the choice of products is simply huge. In this regard, you can experiment in the kitchen with traditional dishes– add and try new tastes.

Let's add a classic recipe to Mimosa, in addition to canned food, cheese. The end result will be a nice salad, maybe you will like it better.

Ingredients:

• 150-200 grams hard cheese or processed cheese
• Canned fish 150-200 grams
• 3-4 medium potatoes
• 2-3 carrots
• Eggs – 3 pieces
• Onion – 1 pc.
• Mayonnaise
• Herbs and spices

How to prepare layered Mimosa salad with cheese

The cooking method is very similar to the classic recipe. So let's keep it short.

Boil and peel vegetables and eggs. Grate into separate plates using a fine grater (separate the whites from the yolks). Remove the fish from the jar and mash it with a fork (you don’t have to leave the juice). Finely chop the onion and cheese. Divide the potatoes into two parts.

Let's start laying it out, everything in order: the first part of the potatoes, fish, onions, the second part of the potatoes, cheese, carrots, whites, yolks. Salt each layer and grease with mayonnaise. We send it to the refrigerator.

After 2 hours, take it out and decorate with greens.

Mimosa salad - classic recipe with rice

Another way to change the tradition is to add rice to a familiar salad. Try it and find out what comes of it. Or rather, not add, but replace – potatoes with rice.

By the way, I tried to prepare this type of salad back in my student years. Only instead of canned fish I used chicken. It's okay, sweetie.

Ingredients:

• Boiled rice - half a glass
• Carrots – 2 pcs.
• Canned fish – 200 grams (one can of saury or pink salmon, you can replace it with chicken as I did before)
• Eggs – 3-4 pieces
• Mayonnaise
• Onions and greens

Preparation:

The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. We separate the whites from the yolks. Everything is in separate containers. Finely chop the onion. Place the canned food on a plate, first separating the juice, and mash it with a fork. The ingredients for the puff salad are ready.

Now layers: rice, fish, onions, rice again, carrots, whites and yolks. Between them, do not forget to add salt and cover with mayonnaise.

Let the mimosa soak for an hour or two and serve, garnishing with greens on top. Bon appetit!

Mimosa salad with butter and cheese, and with canned saury, and without potatoes

People. Surprised Soviet time, they say that this recipe originally appeared. And only then they began to use other types of fish. In addition, this is the cheapest way, since there are very few products on the menu.

Products:

• Eggs – 4-5 pieces
• One can of canned saury
• Butter – 100 grams
• Cheese – 100 grams
• Mayonnaise Provencal
• Spices (salt and pepper)

Cooking method:

Here the layers alternate differently, unlike classic version. First, let's prepare the ingredients. Squeeze the fish and remove the liquid. Mash with a fork until it becomes a mushy mass. Boil the eggs, cool and peel. Separate the whites from the yolks. Chop the onion.

Grate the yolks on a fine grater. And on the large one - cheese, proteins and butter. Now let's lay down the layers.

The first one this time is the squirrels. The second is cheese, the third is fish, then onions. Then - butter and last - the yolks. Salt and mayonnaise in between layers.

Mimosa salad recipe with apples and canned food

Apples of the “Simerenko” and “Antonovka” varieties in combination with classic line-up This layered salad gives the dish a specific flavor - refreshing sour taste. Gourmets will definitely like it.

Ingredients:

• Apple – one large (preferably fresh and juicy)
• Canned fish - one (you can choose at your discretion, for everyone)
• Salad onion – 1 piece (you can take a red onion so that it’s not too bitter, pour boiling water over it)
• Eggs – 4-5 pieces
• Potatoes – medium 2 pcs. (instead of potatoes you can use 150 grams of cheese or all at once)
• Carrots – 2 pcs.
• Mayonnaise

Making mimosa with apples

Boil vegetables and eggs, cool and peel. We grate and cut our products into separate bowls. We crush the fish, as always. Yolks are from whites.

Salt the layers evenly one after another and spread with mayonnaise. The first layer is potatoes and then: fish, onions, cheese, apple, carrots, yolk. Place in the refrigerator for a couple of hours.

Classic Mimosa salad recipe with apples is ready.

Mimosa salad with cheese and crab sticks

What happens if we classic salad with cheese and apples, will we replace canned food with crab sticks? Low calorie and original dish on your table - that's what happens.

Ingredients (what you need):

• Apple – 1-2 pieces
• Dutch cheese – 150 grams
• Butter (frozen) – 200 grams
• Crab sticks – 200 grams
• One onion
• Potatoes – 3 pieces
• Egg – 5 pieces

How to cook:

Same as previous recipes– cook, peel, chop and grate. The layers are arranged like this: potatoes, egg whites, grated cheese, butter, finely chopped onion, chopped crab sticks, grated apple and lastly chopped yolk.

And again about the layer - add salt and grease with mayonnaise (except for butter, as you already understood, you should not grease it).

To soak the salad, leave it in the refrigerator until next day. Serve to the table, garnished with a sprig of parsley or dill.

Mimosa classic recipe with cod liver

Let's start with the fact that the liver of any fish (large, since small ones have very little) is very beneficial for the body. I would also name cod liver as a delicacy and a dietary product.

Ingredients:

• Canned cod liver – 1 jar
• Cheese durum varieties– 100-150 grams
• Vegetables (potatoes and carrots - 2-3 pcs.)
• Eggs – 3-4 pieces
• Mayonnaise and greens

Cooking method:

Place boiled, peeled and grated potatoes on the bottom of a transparent salad bowl. Apply a thin layer of mayonnaise.

The next layer is grated and boiled carrots. And lubricate again. Apply chopped and boiled whites eggs, and mayonnaise.

The penultimate one is grated cheese, mayonnaise. We finish the salad with a “crumb” of egg yolks. And soak in the refrigerator overnight.

Mimosa salad with boiled salmon, cheese and without potatoes

For lovers fresh products I'll love this recipe. Instead of canned food this time we will add boiled fish(salmon).

Cook salmon fillet (200 grams) in salted water. Cool, remove seeds and mash with a fork. Boil eggs (4 pieces) and one good carrot. Grate cheese, carrots, whites and yolks. Green onions with a fine knife (one bunch is enough).

Now let's assemble our puff salad evenly lubricating all layers with mayonnaise. And they go in order: whites, fish, onions, cheese, yolks. Don’t forget about the refrigerator, where the dish must soak for at least 2 hours.

“Mimosa” with selenium salmon and fresh cucumber – original recipe

You can use salted salmon, not boiled as in the recipe above. In addition, add one fresh cucumber to the main ingredients. Honestly, it doesn’t really work out at all.

Let's take it salted salmon– 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest is set to small pieces. This is the first layer.

Boil eggs (2 pcs.) and separate the yolks from the whites. Grate the protein over the fish and spread with mayonnaise. The third layer is peeled and finely chopped cucumber.

Then boiled and chopped potatoes (2 pcs.). Grease well with mayonnaise. Sprinkle yolks on top. Leftovers for decoration thin slices We roll the salmon together and make it in the shape of a flower.

Place in the refrigerator and preferably overnight. You can add a couple of sprigs of parsley before the table.

1. It is better to cook vegetables in a double boiler, this way they are preserved and taste better.
2. The apple is sour – varieties “Simerenko”, “Antonovka”, “Granny Smith”.
3. More eggs, especially yolks - a special taste and juicy yellow color.
4. Good fatty mayonnaise, but just a little - apply it lightly with a mesh.
5. It is better to grate the products directly into the dish - the Mimosa salad becomes loose and airy.

Salad classic Mimosa— Video step-by-step recipe