You can prepare mimosa at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, besides fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. Some recipes use butter, processed cheese, and apples.

Mimosa - multi-layer salad with canned fish. Delicious and nutritious. A frequent guest at holiday feasts, it is popular in everyday lunches and dinners due to its simple cooking process.

Mimosa salad got its beautiful name thanks to its top layer. Traditionally, it is made from grated or crumbled yolk over the surface of the salad, which is associated with a delicate spring flower.

The salad was extremely popular during the Soviet Union. Now housewives often prepare a tasty, nutritious dish that can be beautifully decorated and served on a holiday table, just like Olivier salad.

About choosing mayonnaise

The best solution for mimosa salad is thick, high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but do not allow the salad’s flavor to fully develop.

How to make layers in mimosa correctly

3 basic rules

• Potatoes or rice (depending on the recipe) are the basis.

This is a classic version of a salad base (“pillow”) for other ingredients, especially canned fish.

• Canned onion mashed with a fork is added after a layer of potatoes (rice).

Place the remaining layers in the mimosa as you please, for example, divide the grated potatoes into 2 parts and add an additional potato layer to the salad.

• The traditional top is finely grated yolk without mayonnaise mesh with decorations from fresh herbs (green onions, parsley, dill, etc.).

When laying mimosa in layers, try to evenly distribute the products over the area of ​​the dish. Pay attention to the grated carrots and potatoes. Gently scatter the ingredients, avoiding the formation of lumps.

Mimosa salad recipes with canned fish

Mimosa salad - a classic recipe with canned food

Ingredients:

• Potatoes – 3 medium sized tubers,
• Carrots – 3 pieces,
• Egg - 3 pieces,
• White onion – 1 head,
• Canned salmon (pink salmon) – one 200-gram jar,
• Ground black pepper, mayonnaise - to taste,
• Greenery - for decoration.

Preparation:

1. Preparing the ingredients for the salad. I boil vegetables and hard-boiled eggs. I fill it with cold water for easy cleaning. I put it on a separate plate.
2. I peel the onions. I wash it and cut it finely.
3. I grate peeled vegetables and eggs using a medium grater. I transfer them into separate dishes.
4. I take a large and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I don't tamp the vegetable. I spread half of the grated ingredient evenly. I squeeze the mayonnaise on top and distribute it over the entire area of ​​the salad bowl.

Helpful advice. Add ground black pepper between layers.

1. For the second layer of salad I use canned pink salmon. I open the jar and drain the liquid. I put the fish on a plate and soften it with a fork. Transfer to a salad bowl on top of the potatoes. If desired, add mayonnaise dressing.
2. I spread the onions. If it is too bitter and pungent, I add less, after dousing it with boiling water.
3. Next in the mimosa is the second part of the grated potatoes, followed by carrots. I make a small mayonnaise “pillow” between the vegetables.
4. Finally, I add a grated egg to the salad. White first, yolk on top.
5. Decorate with chopped herbs. Classic mimosa salad is ready to serve. The salad will be an excellent addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Video recipe

Unusual recipe with canned tomato sauce

Using sprat in tomato sauce is an interesting and bold move in preparing mimosa salad. The dish has an unusual taste, but is no less nutritious.

Ingredients:

• Potatoes – 3 tubers,
• Onion - 1 head,
• Carrots – 2 pieces,
• Egg – 6 pieces,
• Sprat in tomato sauce – 200 g,
• Mayonnaise (cold sauce) - to taste.

Preparation:

1. I cook eggs and vegetables in separate pans. Carrots and potatoes can be pre-peeled for convenience. After boiling, boil the eggs for 5-8 minutes.
2. I put the boiled eggs in cold water. I clean and separate the whites from the yolks. I prefer to use yolks in salads for decoration. Add protein as desired.
3. I peel and finely chop the onion.
4. I take the sprat in tomato from the jar. Transfer to a separate bowl and add chopped onion.
5. I spread the salad in layers in a large, deep plate. I make a small potato “pillow”.
6. Then I add a mixture of fish, tomato sauce from a jar and onions. I pour mayonnaise over the mimosa salad.
7. I make the next layer again from grated potatoes. I grease it with mayonnaise.
8. I add the grated white, followed by the yolk.
9. To decorate the salad, I add sprigs of fresh parsley on top.

Bon appetit!

Mimosa salad with mackerel and cheese

A classic version of preparing mimosa salad with canned food. For piquancy and special taste, grated cheese is used.

Ingredients:

• Canned mackerel – 250 g,
• Potatoes - 3 tubers,
• Onion – 1 head,
• Carrots – 2 pieces,
• Chicken eggs - 3 pieces,
• Hard cheese – 150 g,
• Mayonnaise (cold sauce) – 70 ml,
• Greens for decoration (parsley) – 3 sprigs.

Preparation:

1. I let the potatoes and carrots cook. In another bowl I boil hard-boiled eggs.
2. While the food is being prepared, I work on the onions. I peel off the husks. I cut it into small cubes. If the taste is pronounced, I scald the onion with boiling water.
3. Holding the cooked vegetables, I drain the boiling water. I pour in cold water and let it sit for a few minutes to make the cleaning process easier.
4. I peel the eggs. I separate the whites from the yolks. I grate them on a fine grater (separately) and transfer them to different plates.
5. I grate the cheese on a coarse grater.
6. I take the canned mackerel out of the can and mash it with a fork.
7. I decorate the salad beautifully using a large metal mold. I make the base from potatoes. I level it. I add cold mayonnaise, followed by finely chopped onions.
8. Once again I don’t lubricate it with mayonnaise, canned food is already very greasy.
9. I make a “hat” of egg white on top. I spread it with cold sauce.
10. I grate the peeled carrots on a fine grater. I add it to the salad. I distribute it over the area. I add mayonnaise mesh.
11. To decorate the mimosa beautifully, I make a top layer of grated egg yolks. I stick in sprigs of fresh herbs. I prefer parsley.
12. To soak the salad, I put it in the refrigerator for two hours.

Video recipe

Eat for your health!

Simple mimosa with cheese and butter

An interesting version of the salad without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

Ingredients:

• Hard cheese – 100 g,
• Chicken egg – 6 pieces,
• Canned pink salmon – 1 can,
• Butter (pre-frozen in the freezer) – 100 g (for grating),
• Mayonnaise (cold sauce) – 100 g,
• Dill - to taste.

Preparation:

1. I boil the eggs. I clean and separate the whites from the yolks. I grate the whites on a coarse grater, and the yolks on a fine grater.
2. I peel the onion and chop it finely.
3. I open a can of canned food. I drain the excess liquid and lay out the fish. I remove the bones and chop with a fork, turning it into a homogeneous mixture. I add onion. I stir.
4. I take a piece of butter out of the freezer. I finely chop it with a knife or grate it. I do the same with cheese.
5. I move on to assembling and decorating the salad.
6. First I put the whites. I add cold sauce. Next on the list is cheese. I'm making a mayonnaise mesh again. I put fish and onions in the third layer (half of the total volume). I add a little mayonnaise.
7. I spread the crushed butter, followed by the fish and onion mixture with mayonnaise. The finishing touch is crushed yolks with decorations from sprigs of fresh dill.
8. I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to prepare mimosa salad with saury

Ingredients:

• Potatoes - 3 medium-sized pieces,
• Carrots – 2 pieces,
• Processed cheese – 2 pieces,
• Onions – 1 piece,
• Chicken egg - 4 pieces,
• Saira – 1 jar,
• Table vinegar 9 percent - 2 large spoons,
• Mayonnaise, salt - to taste,
• Greenery - for decoration.

Helpful advice. Use a fork to test the vegetables for doneness. Calculating the exact cooking time is quite difficult. The specific value depends on the variety and size of the tuber.

Preparation:

1. Wash the potatoes and carrots thoroughly. I put it in a saucepan and pour in cold water. Cook until done.
2. I fill the cooked vegetables with cold water to cool them faster.
3. Place the eggs in a saucepan with cold water. I add 2 tablespoons of salt and pour in a little 9% vinegar. After boiling, cook for 7-9 minutes. I transfer it to cold water.
4. I peel and peel the onions. I rinse under running water. I place it on a cutting board. I chop it into small and thin pieces. I transfer it to a deep plate.
5. I open canned food. I remove excess liquid and remove bones that can ruin the salad. I spread the saury over the chopped onion. I stir with a fork while chopping the fish.
6. I grate the vegetables. I put them in separate bowls. I separate animal products first. I rub the white and yolk separately from each other.
7. I remove the foil from the processed cheese. Grinding.
8. I form the mimosa salad in layers and “assemble” the prepared ingredients.
9. I take a deep round dish. I put the potatoes in and distribute them on the plate. I add mayonnaise dressing. A little salt (optional). Next comes saury with onion. Next are layers of processed cheese and proteins. I add mayonnaise product.
10. At the final stage, I add grated carrots to the salad. Sprinkle yolks on top. I don’t make the top mayonnaise mesh.
11. I cover the prepared mimosa salad tightly with plastic wrap. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

• Potatoes – 4 pieces,
• Onion – 1 piece,
• Egg - 4 pieces,
• Sardine in tomato sauce – 250 g,
• Carrots – 1 root vegetable,
• Mayonnaise, green onions - to taste.

Preparation:

1. I cook the vegetables until done. In a separate bowl, bring the eggs to a boil. Boil for 7-9 minutes.
2. I peel cooked and cooled vegetables.
3. I take out a large flat dish. I take a heart shape. I place it on a plate.
4. Using a vegetable grinder, I chop the potatoes. I'm making a mayonnaise grid.
5. I open a can of canned sardine. Use a tablespoon to remove a small amount of liquid. I grind the rest together with the fish. I put it in the salad. I distribute it evenly.
6. Finely chop the onion and place the sardines on top.
7. Carrots go next in line in mimosa. I chop it like potatoes, using a convenient vegetable grinder. Don't forget about mayonnaise.
8. I crumble the yolk. Then I spread the chopped protein. I pour mayonnaise on top of the salad.
9. I decorate the mimosa with green onion feathers.

Cooking video

Mimosa salad with apple, tuna and potatoes

Tuna is an incredibly healthy and nutritious fish with minimal fat and plenty of protein. Using an apple in a mimosa adds a touch of originality to the well-recognized taste and gives the salad the opportunity to “crunch.”

Ingredients:

• Potatoes – 3 medium sized tubers,
• Egg - 4 pieces,
• Carrots – 2 pieces,
• Onion – 1 head,
• Tuna (canned) – 200 g,
• Apples – 2 pieces,
• Mayonnaise – 6 large spoons,
• Salt - to taste.

Preparation:

1. I boil vegetables in their jackets. At the same time, I set the eggs to cook on another burner. Pour the boiled salad ingredients with cold water.
2. While the mimosa ingredients are cooling, I peel and finely chop the onion. If the vegetable is very bitter, add additional boiling water.
3. I clean the cooled ingredients. I take out a convenient vegetable grinder.

Helpful advice. Do not use a blender to chop vegetables, otherwise you will end up with mush rather than finely and evenly grated ingredients.

1. I grind vegetables (large fraction), eggs, after separating the whites from the yolks (fine fraction).

Helpful advice. I grate the apple last so that it doesn’t turn black.

1. I turn to the formation of mimosa. I grease each of the salad layers, except the top yolk layer, with mayonnaise. First up are the potatoes. I distribute the crushed product evenly over the dish. I avoid large lumps.
2. The next layer is canned tuna. A very important addition to the fish will be finely chopped onion.
3. I lay out the whites, followed by the carrots (add salt if desired). It's finally the apples' turn! Be sure to peel the fruit. Grate on a coarse grater.
4. At the final stage of mimosa formation, I add the yolk. I decorate the top of the salad beautifully.

Cooking mimosa with saury and rice

Ingredients:

• Canned saury (in oil) – 1 jar,
• Carrots – 4 medium sized roots,
• Egg – 5 pieces,
• Rice – 100 g,
• Mayonnaise – 300 g,
• Green onion – 1 bunch,
• Salt, black pepper - to taste.

Preparation:

1. I pre-prepare the vegetables for the salad. I put it in a deep saucepan. I put it on the stove.
2. I set the eggs to cook. I rinse the rice with running water. I transfer it to a bowl. I fill it with water so that the product is hidden by 4-5 cm. I set the burner temperature to maximum. After the water boils, I reduce the heat to a value close to minimum. Cook for 14-18 minutes without lifting the lid. I turn off the stove. I leave the rice to cook for 15-20 minutes.
3. I peel the boiled eggs. I separate the whites from the yolks. I grate the whites using a coarse grater (fine is suitable for yolks).
4. I open the saury. I drain the excess liquid. I take the fish out of the jar. I mash it with a fork, picking out the bones at the same time.
5. I wash the green onions thoroughly. I dry it. I chop it finely.
6. I take a large dish (baking dish). I spread the boiled rice. Distribute in an even layer. I make a neat mayonnaise mesh.
7. Next I put fish mass from saury into the salad.
8. For each subsequent layer of mimosa I make a mayonnaise grid. The order is as follows: green onion (for piquancy and a harmonious addition to the fish), eggs, carrots.
9. I leave the yolks for the top of the salad, a traditional decoration for the dish. There is no need to make a mayonnaise grid.
10. For a rich and pronounced taste, I recommend covering the mimosa with cling film and refrigerating it for two to three hours.

Calorie content of mimosa salad with different ingredients

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

Today we have a popular dish on our menu, which got its name due to the top layer, which looks like bright yellow mimosa flowers, which have become an indispensable attribute of women's holiday! The classic Mimosa salad originally consisted only of canned fish, cheese, eggs, butter and onions. Later, many housewives, for greater satiety, began to add layers of potatoes and carrots, and sometimes exclude cheese from the recipe, which was a scarce product in Soviet times. This is where the confusion arose, which is why there are now many varieties of Mimosa. Moreover, every housewife believes that her salad is undeniably correct and the best!

Of course, all versions are good in their own way and have the right to life, but we will still focus on the original recipe. Fortunately, cheese is now quite affordable, and all other products can be purchased at the grocery store without difficulty and great expense. Although this dish has the name of a seasonal plant, you can prepare the classic Mimosa at any time of the year!

Ingredients:

• canned fish (saury, pink salmon, chum salmon, etc.) - 1 can;
• eggs - 4 large or 5 small;
• hard cheese - 100 g;
• onion - ½ small head;
• butter - 30-40 g;
• mayonnaise - about 150-200 g (to taste).

Mimosa salad classic recipe with photos step by step

How to prepare a classic Mimosa salad with canned food

1. Boil chicken eggs until fully cooked. Grind the whites on a coarse grater, and set the yolks aside for now.
   
2. Chop the onion very finely. If desired, you can remove the onion bitterness to make the salad taste more delicate. To do this, scald the onion slices evenly with boiling water and immediately place them in a colander, getting rid of the liquid.
   
3. Three cheeses finely.
   
4. Remove the fish from the jar, place it in a convenient bowl and mash thoroughly with a fork.
   
5. You can form the salad in one salad bowl or in portions at once, using a cooking ring. In any case, the layers should not be too high - in this case, the “Mimosa” will be well soaked and will turn out the most delicious. So, first of all, we distribute the proteins. Apply a thin mayonnaise layer.
   
6. Place the fish on the protein mixture and sprinkle it with chopped onions.
   
7. Apply mayonnaise lubricant. Since we are preparing the classic Mimosa salad without potatoes and other hearty foods that need abundant soaking, a lot of mayonnaise is not required here. To obtain a delicate, “airy” taste, it is better not to spread the mayonnaise with a spoon, but to apply it, drawing a mesh, using a bag with a narrow corner cut off.
   
8. Place cheese shavings on the fish layer.
   
9. Grate the very cooled solid butter coarsely and distribute it over the cheese. Apply mayonnaise.
   
10. We complete the preparation of the salad with the yolks, but it is advisable to rub them and place them on the surface before serving, so that the yolk layer does not dry out ahead of time, and the “Mimosa” does not lose its presentable appearance. We do not lubricate the yolks with anything. Let the dish sit in the refrigerator for 2-3 hours, and then you can start tasting.
    

Classic Mimosa salad is ready! Bon appetit!

Each of us has probably already formed our own culinary traditions, but even in this case, it is sometimes worth adding variety to holiday recipes.

We invite you to familiarize yourself with a simple but very tasty dish for the holidays - Mimosa salad.

Due to the fact that you can add many ingredients to it, you don’t have to worry that someone won’t like the traditional combination of products. All you have to do is choose which type of salad you like best - and try to cook it.

See our step-by-step recipes with photos of classic Mimosa recipes: with pink salmon, sprats and sardines, saury, tuna, crab meat and even chicken.

Classic mimosa recipe - step-by-step recipe with photos, with cheese

Classic Mimosa salad

A classic recipe for Mimosa salad with cheese and butter is being prepared: the recipe combines fish products, eggs, onions and mayonnaise as a dressing. This salad got its name due to its delicate appearance, personifying Mimosa flowers in the snow.

Before we begin to describe the recipe for preparing Mimosa salad, we will tell you in what proportions and what products to prepare:

• about 200 grams (one jar) of canned fish;
• four medium-sized potatoes;
• four medium carrots;
• a couple of medium-sized onions;
• about 150 gr. hard cheese;
• 250 grams of mayonnaise;
• four eggs;
• a little greenery for sprinkling.

A salad made from this amount of ingredients will be enough for three to four servings.

Mimosa salad, classic recipe - step-by-step recipe with photos, without carrots

The classic step-by-step recipe for Mimosa salad begins with preparing potatoes, carrots and eggs. Send them into the water for cooking, and at this time start looking for a salad bowl for the dish. Fish with oil is laid out in it (as a rule, it is already available in canned food).

Advice: To make the fish layer more dense, mash this product with a fork.

Cooked vegetables are grated. When grinding eggs, they must be divided into whites and yolks. Now continue adding layers. The fish is covered with mayonnaise and the whites are laid out on top. This layer is again completed with mayonnaise dressing.

The next layer of salad is carrots. Again, brush the surface with mayonnaise and add the onion. By the way, it will be better if the onion is pre-infused in boiling water for ten minutes. Then he won't be bitter.

The onion layer is followed by chopped potatoes. You can add salt to it for a piquant taste. After applying the mayonnaise to the potato layer, start adding the cheese topping. The cheese will be followed by yolks and greens.

The salad preparation process is complete. It is better to let the dish brew for a couple of hours in the cold - and only then serve it to guests. Mimosa will be light and delicate in taste.

Mimosa salad - recipe with classic canned food, with photo

"Cheese" Mimosa

Here’s an interesting recipe with a new ingredient – ​​carrots. Take three carrots, three potatoes, about 250 grams of cheese, onions, four eggs and mayonnaise. Vegetables and eggs are boiled and peeled. To create layers, they must be grated.

The onion is chopped and poured with hot water. Do not remove it for 10 minutes.

Advice: To make the salad look even more elegant, use a transparent salad bowl to serve the dish on the table.

In this variation of Mimosa, the layers will be created in the following order: cheese - whites - carrots - onions - potatoes - yolk. Some layers are salted, each layer is covered with mayonnaise.

Classic mimosa salad recipe, step-by-step recipe with photos

Recipe with rice and saury

Now we present to you a step-by-step recipe on how to prepare mimosa with rice. As in the traditional version, the salad is made in layers. And it will also include a canned product.

The classic recipe for Mimosa salad with saury and cheese with photo will help you prepare everything at its best.

Mimosa salad, classic recipe - photo, with rice

You will need about half a glass of rice, canned food (for example, saury), onions, 200 grams of hard cheese, about six eggs, as well as butter and mayonnaise.

Rice is prepared as standard: when it is cooked, rinse the dish and leave in a separate bowl.

Mimosa salad with saury - classic recipe with photos, with rice

Attention! The recipe for Mimosa salad with canned food and rice is a success not only due to its exquisite taste, but also due to the fact that it is very satisfying.

Boiled eggs are grated, and the yolks and whites are again crushed separately. The juice is drained from the saury, and the fish itself is choked with a fork to make a paste. The onion is chopped, and the butter (specially frozen for hardness) is grated along with the cheese.

Now you can start creating layers. A mayonnaise layer is made between all layers (with the addition of pepper, if desired). The salad starts with rice, followed by whites, saury, onions, cheese with butter and yolks.

Here is a simple recipe for Mimosa salad with canned saury and cheese that you can prepare at home:

Mimosa: classic step-by-step recipe - recipe with photos, with saury

Mimosa with pink salmon

Another way to prepare Mimosa with the addition of fish. This time we use canned pink salmon.

In addition to this product, prepare onions, cheese (about 100 grams), five eggs, frozen butter and mayonnaise.

Mimosa salad with pink salmon - classic recipe with photo

The oil is drained from the fish, the eggs are separated and rubbed: these procedures are similar to the previous cooking method. Grind the cheese and butter and you can start layering. Start with the whites, then add the cheese, half the fish, and only then pour the mayonnaise over the salad. Then add butter and onions.

The onion layer is once again covered with butter - and again greased with mayonnaise. The yolks crumble on top. Salad ready!

Mimosa salad with pink salmon - classic recipe with photo, with oil

Adding other canned goods

Do you like canned salads? Then we invite you to try the simplest recipe for Mimosa salad with canned sardines. It is not necessary to chop the fish to create a layer: you can also lay out a whole fillet.

To prepare the classic Mimosa with Sardine recipe, you will need ingredients such as potatoes, eggs, carrots and onions. Boil vegetables in their jackets (you can do this in one pan) and eggs. Let them cool and chop them for salad (separate the eggs). Drain the juice from the canned food.

Advice: The sardines can be laid out on napkins that will absorb unnecessary fat.

The fish is laid out at the bottom of the salad bowl. The next layer will be made of finely chopped onion and mayonnaise. Next comes a layer of potatoes. Make sure it is level.

Cover the layer with mayonnaise and add egg whites on top. The mayonnaise layer is followed by a layer of carrots, and the salad ends with a thick layer of yolks.

Mimosa salad - classic canned recipe: step-by-step recipe with photos

Attention! Warn guests that fish products may contain bones.

The classic recipe for Mimosa salad with canned fish is made with the addition of tuna. The main ingredients in this dish, in addition to fish, will be eggs, carrots and potatoes. By the way, canned tuna is considered no less healthy than fresh. Therefore, the recipe for such a salad is especially popular among lovers of fish products.

Start cooking traditionally: boil vegetables and eggs, chop all the necessary products. Vegetables must be cooled. It is better to mash the tuna with a fork. In a salad bowl, the layers are laid out in this order: potatoes with salt - tuna - onions - whites - grated carrots - egg yolks. You can pepper the salad if you wish. The layer is made from mayonnaise.

By the way, you can always supplement traditional recipes with other ingredients. For example, the recipe for Mimosa salad with canned food and cheese is no less successful. Moreover, you can choose any canned fish to your taste.

Mimosa salad with tuna - classic recipe with photo

Salad with melted cheese

Despite the fact that most salads of this type are made with a layer of hard cheese, processed cheese makes its taste no less amazing. So why not diversify your holiday table?

You will need approximately 200 grams of processed cheese, three potatoes, three carrots, four eggs, onions, as well as salt and mayonnaise.

Cook all the necessary products, chop each ingredient, use a cheese grater - and start creating a layered salad.

By the way, it is not at all necessary to follow the traditional order of layers. So you can experiment with the taste of the salad - and combine products the way you want.

Mimosa salad - recipe with melted cheese, with photo

Mimosa with apples

Many lovers of gourmet holiday dishes really like the classic recipe for Mimosa with apples. This recipe, in addition to fruit, will involve canned food (one jar is enough), five eggs, onions (green or onions), three carrots, five potatoes, butter (which it is advisable to keep in the cold longer), as well as mayonnaise with a high percentage of fat content . You can decorate the salad with any greenery.

Boil, cool and cut into pieces (if you don’t want to grate) the carrots and potatoes. Divide the eggs, cooled after cooking, into yolks and whites and chop them too.

Canned fish should be mashed with a fork, and the apple should be grated on a coarse grater. Start with the potato salad. This is followed by fish, then onions, squirrels and carrots. Place an apple on top of the carrot, followed by grated butter.

Don't forget to grease the layers with mayonnaise. The salad will be decorated with a top layer of yolks and herbs.

Mimosa salad - recipe with canned food, photo

Add crab sticks

To prepare Mimosa salad from crab sticks, you need to take about 200 grams of this ingredient.

To create other layers of salad you will need eggs (about six pieces), onions, hard cheese (about one hundred grams), a couple of apples (preferably green), and mayonnaise for the layer.

Where to begin? Boil and peel the eggs, grate the yolks and whites into separate containers. Chop the onion, cut out the center of the apples and grate them on a coarse grater. The cheese is also grated here. Crab sticks are chopped with a knife.

Before serving, start layering the salad. Place crab sticks at the bottom of the container, place onions through the mayonnaise mesh, then lightly coat with mayonnaise again and crumble the whites. The protein layer will be followed by an apple layer, and the top of the salad will be traditional: made from yolks.

Tender Mimosa salad, photo

Potato recipe

To the Mimosa salad with cheese and potatoes, we add already familiar products: a couple of carrots, a jar of canned food, eggs and onions. Let's look at the preparation process step by step. The first layer can be fish or potatoes cut into small pieces, salted for better taste. After the mayonnaise layer, lay out the eggs (save the yolks for decorating the surface of the salad). After the whites, sprinkle with grated boiled carrots.

Advice: To this recipe you can add several cucumbers, which are finely chopped in the same way as other vegetable ingredients - and laid out in a layer in the middle of the salad.

If you wish, you can make the taste of the salad even more piquant: just chop the pickled mushrooms or add a new layer of corn to the jar. These ingredients are in perfect harmony with all the products in potato Mimosa.

Mimosa classic recipe - step-by-step recipe with photos, with oil

Another variation - mimosa with meat

Mimosa salad with a layer of chicken will be light in taste and appropriate for any dish on the holiday table. To prepare it, take chicken fillet, which is boiled, cooled, and only then cut into small pieces.

While you are waiting for the meat to be cooked, you can work on other ingredients and prepare other foods for slicing: boil carrots and potatoes in their skins, hard-boiled eggs, and also peel and chop the onion.

Cut the potatoes and carrots into small cubes or grate them. Pass the separated whites and yolks through an egg slicer.

The bottom layer of the salad will be made from chicken: compact it tightly so that the mayonnaise applied on top does not layer to the bottom of the salad bowl. Place egg whites and carrots on top of the mayonnaise layer, then sprinkle chopped onions through another mayonnaise layer. Potato is added to this layer. One more manipulation with mayonnaise - and then comes the cheese decoration.

For decoration, do not forget to use yolks, which are considered a traditional component of the top of such a salad.

Mimosa salad: recipe with photos - very tasty!

Who said that you need to have unimaginable culinary skills to easily prepare something delicious for the holiday table? This salad will be an excellent addition to your traditional dishes and will certainly be appreciated.

Video

Watch the recipe in the video with the classic recipe for Mimosa salad - and you will understand that there is nothing complicated in its preparation.

Ever since childhood, it has been impossible to imagine a holiday table without Olivier, the legendary Herring under a fur coat, and, of course, the classic Mimosa salad. But for some reason now the appetizer doesn’t turn out the same, we either don’t add something or obviously overdo it with something. But armed with the classic Mimosa recipe, it will finally be possible to prepare that most amazing dish. You can learn how to prepare a classic mimosa salad today from our article.

The classic mimosa recipe involves adding butter. It is this component that makes the dish incredibly nutritious, juicy and aromatic.

On our website you will find other interesting salad recipe options that are ideal for the New Year's feast and dinner table, for example, or.

You will need:

• 1 can of canned saury;
• 1 onion;
• 50 gr. butter;
• 70 gr. cheese;
• 50 gr. mayonnaise;
• 3 eggs.

Mimosa salad classic recipe:

1. The butter should be pre-frozen; for this purpose, the product is placed in the freezer for a couple of hours.
2. Boil the eggs, then cool and remove the shells.
3. Grate the egg whites.
4. Mash the yolks with a fork to form crumbs.
5. The cheese should be grated.
6. Drain the liquid from the canned food, remove the bones, and mash the fillet with a fork.
7. Peel the onion and cut into miniature cubes.
8. Place the grated whites into the bowl prepared for the salad.
9. The next layer is hard cheese, then add chopped saury.
10. The first layer that needs to be coated with mayonnaise is a layer of canned food.
11. Place onion and grated butter on the fish.
12. Finally, decorate the salad with chopped yolks.

Mimosa classic salad with potatoes

This recipe was optimal specifically for Soviet times, when a holiday salad could be prepared from the simplest and most readily available products. The dish is prepared quickly, and it turns out tasty, and most importantly - not at all expensive.

You will need:

• 2 potatoes;
• 2 carrots;
• 1 onion;
• 3 eggs;
• 1 can of canned fish;
• 50 gr. mayonnaise;
• 10 gr. greenery

Classic mimosa salad:

1. Vegetables and eggs should be boiled and peeled after cooling.
2. Then grate the root vegetables, yolks and whites into different plates.
3. Drain the oil from the canned food, remove the seeds and chop with a fork.
4. Place the first layer in the salad bowl - potatoes, which should be coated with mayonnaise.
5. Next, add chopped fish and onions, onto which, if desired, you can pour a little oil left over from the canned food.
6. After soaking in oil, lay out the carrots and draw a mayonnaise mesh.
7. Finally, fold in the grated egg whites and yolks.
8. For high-quality impregnation of all layers, it is advisable to put the salad in the refrigerator for a couple of hours.

Our chefs were happy to share with readers other classic salad recipes, for example, and, of course, for the holiday.

Classic mimosa salad recipe with rice

Rice is not only an opportunity to increase the quantity of the finished product. Thanks to this component, “Mimosa” turns out to be more satisfying and at the same time airy.

You will need:

• 1 can of canned sardines;
• 3 eggs;
• 1/3 cup rice;
• 2 carrots;
• 1 onion;
• 40 gr. mayonnaise.

Classic mimosa salad recipe:

1. Boil the eggs until the yolk is firm, cool and peel. Separate the whites from the yolks and grate into different plates.
2. Wash and boil the carrots. As soon as the root vegetable is ready, it should be cooled, then peeled and grated.
3. Rinse the rice well and cook.
4. Remove the fish from the jar, dry with a napkin, remove the bones and mash with a fork.
5. Peel the onion and chop it.
6. Place rice in prepared salad bowl and spread with mayonnaise.
7. Add fish on top of the layer and soak in the sauce.
8. Then add the onions and egg whites. Grease with mayonnaise.
9. Next will be carrots, which need to be coated with sauce and sprinkled with yolks.
10. For impregnation, place the finished product in the refrigerator for an hour.

Classic mimosa recipe with salmon

It is with canned food such as salmon that Mimosa is no longer just a salad, but an exquisite, noble, royal dish that everyone, without exception, will be delighted with.

You will need:

• 2 carrots;
• 1 can of canned salmon;
• 2 potatoes;
• 3 eggs;
• 50 gr. mayonnaise;
• 2 pcs. leek.

Classic mimosa salad recipe step by step:

1. Initially, boil all the vegetables and eggs.
2. After the finished products have cooled, they should be cleaned.
3. Wash and chop the onion.
4. Drain all liquid from canned food and remove bones. Only after this can the fish be chopped with a fork.
5. The first layer in the salad will be salmon; the fish should be placed evenly on the bottom of the salad bowl and greased with mayonnaise.
6. Separate the egg yolk from the white. For the next layer you will need grated protein.
7. At the next stage, grate and lay out the carrots. Grease the dish with mayonnaise again.
8. Then add a layer of onion, which should also be soaked in the sauce.
9. Next add potatoes and mayonnaise.
10. Finally, decorate the salad with chopped egg yolk and refrigerate for a couple of hours.

Classic mimosa with tuna recipe

Tuna is one of the few fish that has a special taste that can be felt even in canned food. Accordingly, a culinary masterpiece prepared from these canned goods will become a sought-after dish on your table.

You will need:

• 2 carrots;
• 2 potatoes;
• 1 onion;
• 1 can of canned tuna;
• 3 eggs;
• 60 gr. mayonnaise;
• 10 gr. greenery

Layers of classic mimosa salad:

1. Initially, you need to boil potatoes, eggs and carrots in different pans.
2. Products that have already been heat-treated should be cooled and cleaned.
3. Separate the egg yolk from the white.
4. Finely chop the white with a knife.
5. Grate the boiled vegetables individually.
6. Peel the onion and cut into cubes.
7. Drain the liquid from the canned food, remove the bones, and finely chop the tuna with a fork.
8. Place potatoes as the first layer and spread with mayonnaise.
9. After the root vegetable, add tuna, which should also be soaked in white sauce.
10. Then lay out the onion and draw a mayonnaise mesh.
11. Add a layer of carrots.
12. Evenly distribute the whites and yolks mixed with mayonnaise, garnish the salad with a washed sprig of herbs.
13. Before serving, it is recommended to let the dish sit in the refrigerator for half an hour.

Important! It should be remembered that mayonnaise in a salad is far from the most important product. The sauce is used only to soak the layers. In no case do you need to lay out a huge amount of it. Due to the abundance of mayonnaise, the dish may simply “float”, and the taste of the main components will be felt very muted.

The original, classic recipe always arouses special interest. This is a kind of mystery, a piece of history. After all, it is never known for certain what the dish was like at the very beginning. Preparing a salad in the original version seems incredibly difficult, but not in the case of Mimosa. The classic recipe turns out to be even simpler and more accessible in practice than all modern options. Preparing such a salad is a mere trifle and a great pleasure.

“Mimosa” is a layered 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 Mimosa recipe, 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. Onions were added to them, which made the dish more juicy and spicy. Another important component of the salad is boiled eggs. They play two roles at once, both tasteful and decorative. Grinded whites are laid out as a layer, and 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, Provencal, which you can buy ready-made, with the highest fat content, or you can make homemade mayonnaise with your own hands.

There is nothing complicated in cooking. Well, so that you don’t have any questions about what order to lay out the layers and how to prepare the “correct” classic Mimosa salad, here is a recipe with step-by-step photos to help you. You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the last option, from the specified amount of ingredients I got 2 servings, approximately 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 chip.
• greens for decoration

How to prepare Mimosa salad