It takes its rightful place on the holiday table. And every housewife always has her own signature recipe for this cold dish.

This delicious multi-layer salad is prepared from canned fish (mackerel, pink salmon, tuna, saury, sprats) and boiled vegetables (potatoes, carrots), eggs. Vegetables are grated, laid out in layers and soaked in mayonnaise.

The recipe for this dish does not provide for the exact ingredients and their proportions. To achieve the perfect taste, you can experiment: add and replace products, change their proportions and the order of layers.

And be sure to have an original decoration so that it is not only tasty, but also attractive.

I want to bring to your attention the simplest and most delicious salad recipes. It's up to you to choose! So let's get started!

Classic recipe for Mimosa salad

The traditional recipe with saury and potatoes is very simple, it can be prepared in a hurry, the main thing is to have the basic ingredients.

Ingredients:

• potatoes - 3 pcs.
• carrots - 2 pcs.
• salad onion - 1 onion
• egg - 4 pcs.
• canned saury in oil - 1 can (185 g)
• mayonnaise - 180-200 g
• salt - to taste

Preparation:

We have prepared everything you need for the salad. Now, as Mimosa is formed, we will figure out how to alternate layers, what to put behind what.

People often ask: is it possible to replace mayonnaise with something? Can. For sour cream, mayonnaise-sour cream sauce or homemade mayonnaise. But we should not forget that mayonnaise still plays the main role in shaping the taste.

Cooking steps:

• Boil carrots, potatoes, eggs until tender. Important! Do not overcook. Cool and clean.
• Chop the onion finely and finely. If the onion is bitter, add boiling water and leave for 10 minutes.
• Finely grate the potatoes and carrots and place them separately in plates.
• Separate the egg whites from the yolks and grate them individually on a fine grater.
• Drain the oil from the canned food and mash the fish with a fork. The oil can be used for subsequent watering of the onions.

Vegetables and eggs, grated on a fine grater, make the Mimosa salad incredibly tender and airy. It just melts in your mouth

• Place the potatoes on the bottom of the salad bowl, distribute them evenly over the bottom of the dish, and press lightly with a fork. Spread a thin layer of mayonnaise on top. You can add a little salt to each layer to taste.
• Spread the mashed fish mass on top of the potatoes.
• Next is a thin layer of sweet onion. If desired, for juiciness, pour the onion with canned oil and coat with mayonnaise.
• Next comes the carrots.
• Grated egg whites onto it. We also coat them with sauce.
• The final layer is crushed yolk. Sprinkle it evenly throughout the entire dish.
• The mimosa is ready, all that remains is to decorate it and serve it. We turn on our imagination, and a sprig of mimosa, bright flower balls, red poppies and animal figures bloom.
• After finishing cooking, put it in the refrigerator for at least 2 hours, shelf life no more than 12 hours.
• The salad turns out to be satisfying and high in calories. The energy value is almost 300 kcal per 100 g.

Which canned food is best to use in preparing Mimosa depends on your preferences.

The main thing is that they are of high quality. But a family friend taught me how to choose them correctly at the grocery store, and now I always buy the “correct” canned fish. I’ll tell you too, maybe it will be useful.

First, look at the manufacturing date. It is stamped in the first row on the lid: the best times are from August to early December.

The second line on the right on the cover indicates the Russian number of this plant No. 24. This is a guarantee that the canned food is made from fresh fish, and it has retained its nutritional value and excellent taste, developed in accordance with GOST. The marking on the lid of the jar must be pressed out from the inside, that is, it must be convex!

It is equally important to buy good mayonnaise.

Read its composition carefully. The ideal combination of ingredients: vegetable oils, eggs or egg products, mustard powder, sugar, salt and vinegar. And nothing more.
The shelf life of such sauce in an unopened package without refrigeration is no more than a month.
The fat content of high-calorie mayonnaise according to GOST is 67 percent. For less fatty ones, the recipe differs from the classic one. Such sauces usually contain additional colors, flavors and preservatives.

The following are recognized as high-quality Russian sauces: “Provencal” under the trademarks “Skit” (Moscow), “Ryaba” (Nizhny Novgorod), “Sloboda” (Belgorod region), Mr. Ricco (Republic of Tatarstan).

Mimosa with canned food

This simple recipe for canned Mimosa with an unusual decoration of little mice is sure to attract the attention of all guests. Although this salad is not for children, they will happily eat the little mice made from quail eggs.

Ingredients:

• semi-hard cheese - 100 g
• butter - 50-100 g
• sardines - 1 can (240 g)
• salad onion - 1 head
• boiled carrots - 2 pcs.
• boiled egg - 5 pcs.
• mayonnaise - to taste

For decoration:

• boiled quail egg - according to the number of mice
• black peppercorns
• cheese slices

Preparation:

1. The entire process of preparing the salad follows the classic recipe.
2. Chop the onion as finely as possible. If necessary, marinate. Grate all other ingredients on a fine grater.
3. We form the dish. Coat all layers with mayonnaise. Take a large flat plate and lay out the layers in order.
4. Egg whites - half carrots - cheese - half fish - onions - second half carrots - second half fish - butter - yolks.
5. Sprinkle the yolks over the top and sides of the entire salad.
6. We make decorations with little mice.

Recipe for salad with melted cheese

This is my best homemade recipe and invariably arouses the admiration of family members and guests. Although I spend a minimum of time and money on it.

Ingredients:

• processed cheese - 1 pc.
• butter - 50-100 g
• sprats - 1 can (200 g)
• boiled carrots - 2 pcs.
• boiled egg - 4 pcs.
• mayonnaise - to taste
• butter - 50 g
• green onions - 1/2 bunch

For decoration:

• carrots - 1 large

Preparation:

1. Grate vegetables, cheese and butter on a medium grater, and grate the yolk on a fine grater.
2. Apply a mayonnaise mesh to each layer.
3. Assemble the salad with processed cheese on a large flat plate: mashed sprats - finely chopped green onions - egg whites - carrots - processed cheese with pieces of butter - yolks.
4. We cut long longitudinal ribbons from carrots, collect them with a bow and decorate them with Mimosa.
5. Let it soak for at least 2 hours in the refrigerator. Bon appetit!

Festive salad Mimosa with pink salmon

Do you want to surprise your guests? Prepare the classic Mimosa recipe from noble red fish.

Mimosa with rice recipe

This bright and light fish salad with rice, without potatoes, is prepared very quickly, in a hurry.

Ingredients:

• boiled rice - 100 g
• canned fish - 1 can
• carrots - 1 large
• salad onion - 1 pc.
• onions - 1 pc.
• mayonnaise -100-150 g
• egg - 4 pcs.

Preparation:

In the first recipe, I described in detail how to prepare and grate the salad ingredients. I won’t repeat myself, we’ll start forming Mimosa right away.

1. In a shallow plate, place a springform pan with a diameter of 16cm and place the first layer of pre-boiled rice, followed by a thin layer of mayonnaise on top of it.
2. On rice - half of mashed fish and half of finely chopped onion, a layer of sauce on top.
3. The next layer is grated carrots, the remaining onion and the second half of the fish on it, grease with mayonnaise.
4. The next layer is grated whites and the last layer of sauce.
5. The final layer is grated yolk. Carefully remove the mold without damaging the layers. This is a multi-layer salad.
6. To decorate, grate the onion into thin rings and place on a plate.
7. It took me 20 minutes to prepare two servings of Mimosa. Fast, easy. Place in the refrigerator for another 20 minutes and the dish is ready for lunch. Bon appetit!

Mimosa salad with cheese and butter

The emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

The first layer of our layered salad will be the protein. We grate it on a coarse grater, add some salt and cover it with a mesh of mayonnaise.

The next layer is mashed sardine, distribute it evenly over the entire surface. Chop the onion very finely. To remove the bitterness, pour boiling water over it for 10 minutes, then put it on the fish.

Grate the cooled butter on a coarse grater in a very thin layer. Oil will give the salad a special taste, but will greatly increase its calorie content. We make a mesh of mayonnaise on top of the butter.

The next layer is grated cheese on a fine grater, carrots are placed on it, and the last layer of sauce is placed on it.

Sprinkle grated yolk on top of the salad. Decorate with parsley leaves and slices of boiled egg. Place in the refrigerator for 2 hours. This is how delicious Mimosa turned out. Bon appetit!

Delicate Mimosa salad with apple

This homemade recipe contains everything the classic salad does, just add an apple and cheese. “Mimosa” with apple has a sweet and sour taste. Plus, an original decoration and an excellent appetizer for a festive or New Year's table are ready.

Ingredients:

• apple - 1 pc.
• canned tuna - 1-2 cans
• cheese - 100 g
• mayonnaise - to taste
• butter - 20-30 g
• potatoes - 3 pcs.
• carrots - 3 pcs.
• egg - 5 pcs.
• onion - 1 pc.
• vinegar - 30 g
• water - 30 g

The other day, I went into a cafe, and on the price tag “Meat Mimosa, with chicken in pita bread”, the price for 100 grams is quite affordable. A delicious recipe that I will definitely tell you about another time.

That's all for me. If my recipes helped you prepare delicious and tender Mimosa, I will be glad.

Today I will tell you about a wonderful, bright and tasty dish - Mimosa salad, a classic recipe with step-by-step preparation of 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

The general rules for preparing classic mimosa are the same for all recipes. As in any other similar dish, all layers are in order.

Mimosa classic recipe, ingredients

For the traditional recipe we will need:

• Canned fish (usually 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 this way nothing will spread apart.

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 the Mimosa salad, the classic recipe involves only a 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 additive to the taste. 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 know how to make homemade mayonnaise, then you're in the cards.

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 perfectly yellow, but will turn green. 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 a plastic bottle with a volume of 1.5-2 liters around the 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 of 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. Those who lived through the Soviet era 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 the 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 the classic composition of this puff salad, give the dish a specific zest - a 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 replace canned food with crab sticks in a classic salad with cheese and apples? A low-calorie and original dish on your table - that’s what you’ll get.

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 the 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 the 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
• Hard cheese – 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 egg whites and mayonnaise to the carrots.

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

Fresh food lovers will love this recipe. This time, instead of canned food, boiled fish (salmon) will be added to the menu.

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. Finely chop green onions with a knife (one bunch is enough).

Now we assemble our layered salad, evenly greasing 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.

Take salted salmon - 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest into 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. From the thin slices of salmon remaining for decoration, roll them together and make them 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.

Classic Mimosa salad - Video step-by-step recipe

I already wrote about mimosa salad. Mimosa salad got its name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.

In the countries of the former Soviet Union, mimosa salad was extremely popular. It even began to outshine such salads as herring under a fur coat.

As a result of such popular love, new ingredients appeared in the salad, but this did not make it any worse.

Step-by-step recipes for preparing mimosa salad with photos

The main ingredients of the salad are fish, usually canned, whites and yolks of boiled eggs, butter, onions and mayonnaise.

But as I already said, now other ingredients are added, and the salad is still considered a classic.

These are the salads we will prepare for you.

Menu:

1. Mimosa salad - classic recipe

Ingredients:

• Canned fish in oil - 1 can
• Potatoes - 4 pcs.
• Carrots - 3-4 pcs.
• Eggs - 4 pcs.
• Onions - 2 heads
• Mayonnaise to taste
• Dill greens

Preparation:

1. Drain the oil from the canned fish, place the fish in a deep bowl and mash with a fork.

2. Wash the potatoes and carrots, peel them, grate them on a coarse grater, placing each vegetable in a separate cup.

3. Finely chop the onion.

4. Boil the eggs hard, let cool, separate into whites and yolks. Grate the whites on a coarse grater.

5. Either grate the yolks on a fine grater or rub them with your hands.

6. We begin to collect the salad. We will collect the salad in a pastry ring. Of course, you can do this without a ring. We lay out the first layer of fish.

7. Level the fish evenly over the entire area of ​​the ring, lightly compact it, and season with mayonnaise. Season with mayonnaise to your liking. Some people love a lot, some less. We put a little, just enough to cover the entire surface in a thin layer.

8. Lay out the next layer of whites. We also compact it. We compact it very simply, put your hand into a plastic bag and press down the layer with your hand. Lubricate the whites with mayonnaise.

9. Then lay out a layer of boiled carrots. You can boil all the vegetables in advance, the day before, so that they cool thoroughly. We compact the carrots and season with mayonnaise.

10. Lay out a layer of onions and season with mayonnaise.

11. Lay out the next layer of yolks, again season with mayonnaise.

12. Place the last layer of boiled grated potatoes. Compact well. Do not press with all your weight, lightly with your hand.

13. Align. Coat well with mayonnaise.

14. Use a thin knife to pass between the salad and the ring, as if separating them from each other, and remove the ring.

15. Carefully level the mayonnaise so that the top is smooth and even.

16. Decorate our salad with dill and yolk. Dill sprigs look like mimosa sprigs, so we have almost a real mimosa.

Be sure to let it brew for a few hours. OK it's all over Now. Our mimosa salad is ready.

Handsome. It's a shame to even touch it. Well, I do not. Let's go to the table.

Bon appetit!

1. Mimosa salad recipe with apple and cheese

Ingredients:

• Apple - 1 pc.
• Canned fish (tuna, saury, sardine, sprats, red fish) - 1-2 cans
• Butter - 20-30 g.
• Potatoes - 3 pcs.
• Carrots - 3 pcs.
• Eggs - 5 pcs.
• Onion - 1 head
• Vinegar - 30 g.
• Water - 30 g.
• Any cheese (not processed) - 100 g.
• Mayonnaise
• Parsley leaves

Preparation:

1. Boil potatoes and carrots. Chop the onion as finely as possible.

2. Take water and vinegar in equal parts, about 30 grams each, and pour in finely chopped onion. You need to let the onions stand for 10-15 minutes so that they marinate.

3. Boil the eggs hard and let cool. Actually, potatoes, carrots and eggs can be boiled the day before. Less and less fuss on this day.

4. Peel the apple and grate it on a coarse grater. We place the apple on the dish where we will make our salad, give this mass the shape of the future salad and season it with a little mayonnaise.

5. Take the fish, after draining the oil from it. If the fish has hard bones, it is best to discard them. Unfortunately, this happens in today's canned food. If the bones are soft, then break each piece of fish with your hands and place it on the apples in the next layer. Season with a little mayonnaise.

6. Rub butter on top using a fine grater. To ensure it rubs well, place it in the freezer for a few minutes. If you don't like butter, don't add it.

7. Grate the cheese and place it in the next layer on top of the butter. Lightly grease the top with mayonnaise.

8. Rub the next layer of potatoes on a fine grater. Lubricate with mayonnaise, a little more than the previous layers. Place pickled onions on potatoes.

9. Grate the carrots on a fine grater and place in the next layer.

10. Separate the whites from the yolks. We grate a couple of whites into the salad on a fine grater, grease everything with mayonnaise and rub the rest of the whites on top.

11. Smooth out the egg whites (do not spread mayonnaise) and grate the yolk on top using a fine grater. This is our last beauty layer.

Level the yolk. Decorate the salad with a sprig of parsley. Our mimosa salad is ready.

Let's go try it. We tried it. Well, very tasty! Try it.

Bon appetit!

1. Very tasty salad. How to make a classic, delicious mimosa salad

Mimosa salad is not only beautiful, it is also very tasty. If you like salads with fish, this is just for you. Mimosa salad is suitable both for weekends (you still need to tinker with it) and for holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes apple, rice and other ingredients are added to the salad.

I look forward to your comments. Like salads, what's wrong. What would you like

1. 1. Video - Mimosa Salad. Simple salad recipes

1. 1. Video - Cooking recipe. 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. Yes, 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, adding canned mackerel, pink salmon, tuna or other fish in oil to the salad.

So, let's look at the traditional recipe for Mimosa salad, as well as several alternative, but no less tasty versions of this salad.

Mimosa salad - classic recipe with canned food

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

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

Let's look at the classic recipe for making Mimosa salad with canned food, for example, sardine or saury.

• Russian kitchen
• Salads
• , Mimosa, Canned food
• Total cooking time: 60 minutes
• Prep time: 30 minutes
• Cooking time: 30 min
• 4 servings
• 800 g

Salad ingredients:

• Potatoes – 3 pcs.
• Eggs – 4 pcs.
• Canned fish – 1 can (200 g)
• Onion – 1 pc.
• Carrots – 2 pcs.
• Mayonnaise
• Salt, ground pepper - to taste

Preparation of classic Mimosa salad:

1. Boil the jacket potatoes, carrots and eggs until tender and let cool.
2. Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.
3. Open the canned fish and place it on a plate. Remove the bones and mash the fish with a fork. If there is too much oil and fish stock, you can drain some of it to prevent the fish puree from becoming too thin.
4. Peel the potatoes and place them in a deep plate as the first layer. Coat it with mayonnaise, add a little salt and pepper. Mimosa salad has a layered structure. If you want to serve it on a flat plate, you can use a springform pan.
5. Place canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. It is better to put sardine or saury on potatoes. The potatoes will absorb the oil and juice, and the salad will turn out more tasty and beautiful.
6. Drain the water from the onion and squeeze it thoroughly. Place on top of the fish and coat with a small amount of mayonnaise. There is no need to add salt, as the fish is usually quite salty.
7. Peel the boiled eggs and separate the whites from the yolks. We grate them separately from each other. Place the next layer of whites, salt and grease with mayonnaise.
8. We also peel the boiled carrots and grate them. Lay out the next layer, grease with a layer of mayonnaise and salt.
9. Sprinkle the salad with grated egg yolks. If desired, decorate with greenery.

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 the Mimosa is soaked, it can be served and enjoy its unusually delicate and pleasant taste.

Mimosa salad with sardine - a simple recipe

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

Ingredients:

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

Preparing the salad:

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

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

There are variations of Mimosa salad recipes a large number of. 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 even more tender and tastier. Try to prepare this wonderful dish according to our recipe, and you will forever remain an ardent fan of it!

Ingredients:

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

Preparation:

1. Place potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and add boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can use any canned fish for salad. Sardine or saury in oil is perfect for mimosa. You can also make a delicious salad with pink salmon. So, open the canned food, remove the bones and thoroughly mash the fish with a fork. If there is too much oil and brine, some of it can be drained so that the minced fish does not turn out to be too liquid.
4. Peel the boiled potatoes and cut them into small cubes. If desired, it can be grated on a coarse grater.
5. We also peel and grate the carrots.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheeses on a coarse grater.
8. Separate the egg yolks from the whites and grate them separately.
9. Next, take a nice deep salad plate and lay out half the potatoes as the first layer. Coat thoroughly with mayonnaise. Salt and pepper.
10. Next we lay out our fish, and pickled onions on top of it. Grease with a small amount of mayonnaise.
11. Lay out a layer of carrots and also coat with mayonnaise and salt.
12. Place the next layer of egg whites and mayonnaise.
13. Next comes a layer of remaining potatoes.
14. The cheese can be placed in the penultimate layer, also greased with a small amount of mayonnaise and covered with grated egg yolks on top of the mimosa. Sometimes the order of the layers is changed, laying out the yolks first and sprinkling grated cheese on top of the salad. It's just the way you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for Mimosa salad with melted cheese

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

Ingredients:

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

Preparation:

1. Wash the carrots and potatoes and set to cook until tender. Also boil the eggs hard and leave to cool.
2. Peel the onion and cut into smaller pieces. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of the onion, while it will remain crispy and fresh.
3. Open the canned food and place it in a deep plate. Remove the bones from the fish and mash the fillet with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and will be easy to grate. Just don’t overcook, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. Take a nice deep plate or flat plate and a springform pan. Place the first layer of potatoes, grease them with mayonnaise, salt and pepper.
6. We place our canned food on the potatoes.
7. Drain the water from the onion, squeeze it out and place it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. We also grease with mayonnaise and add a little salt.
9. Separate the egg whites from the yolks and cut into small pieces. Spread the next layer and grease with mayonnaise.
10. Take the processed cheese out of the freezer, grate it on a coarse grater and place it on top of the whites. Add mayonnaise.
11. Grate the yolks on a fine grater and sprinkle them on the salad. We put the dish in the refrigerator so that it is well soaked.

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

Mimosa salad with canned tuna

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

Ingredients:

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

Preparation:

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

Place the finished salad in the refrigerator for 2–3 hours. During this time, it will be well soaked and become more tender. When serving, you can decorate the Mimosa with herbs, tomato roses, or even crush it with chopped walnuts. Bon appetit!

Mimosa salad with sardine and rice - a simple recipe

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

Ingredients:

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

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the can, remove the bones and mash the fish fillet with a fork.
3. Boil the rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and lay out the prepared rice as the first layer.
5. Next we place our canned food.
6. Chop the onion and sprinkle on the fish. Coat with mayonnaise.
7. Separate the whites from the yolks and grind. Place in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Grate the cheese and place it on top of the whites. Coat with a small amount of mayonnaise.
9. Grate the carrots and place in another layer. Coat with mayonnaise.
10. Sprinkle the top of the salad with grated egg yolks.

The finished 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 the top layer.

Mimosa with pink salmon - delicious salad

Using this recipe you can prepare a very tasty and appetizing Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and subtle taste. Also, this salad will perfectly complement the New Year's or holiday table, outshining the traditional Herring under a fur coat or the classic Olivier salad.

Ingredients:

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

Preparation:

1. Place potatoes, carrots and eggs in a pan and set to cook. By the way, it is better to remove the eggs 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and add boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and mash with a fork.
4. Place Mimosa salad in layers in a deep plate or bowl. It is better to place diced potatoes as the first layer. Then the liquid from the fish will saturate it, but the salad will not float. A layer of potatoes must be greased with mayonnaise, salt and pepper.
5. Next, place a layer of pink salmon on the potatoes.
6. Squeeze out the pickled onions and place the next layer on top of the fish. Lightly coat with mayonnaise.
7. Place a layer of grated carrots on top of the onion 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. We cut the whites with a knife or grate them. Place on carrots, add salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks and distribute evenly over the entire surface.

This completes the Mimosa salad with pink salmon. Leave it in the refrigerator for a while so that the vegetables and eggs are soaked in the mayonnaise. Before serving, you can garnish the Mimosa with fresh parsley or dill.

Mimosa salad with butter

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

Ingredients:

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

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Place the butter in the freezer so that it freezes and is easy to grate.
3. Chop the onion into smaller pieces and marinate in water with a little vinegar.
4. Remove the bones from the canned fish and mash the fillets.
5. 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 place half on the bottom of the plate. Coat thoroughly with mayonnaise and salt. You can sprinkle with a little ground pepper.
6. Next, lay out the fish fillet, and pickled onions on it. The water must first be drained and the onion itself must be squeezed well. Lubricate with mayonnaise. No need to add salt.
7. Next we 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 salted.
9. Separate the egg whites and yolks and three separately from each other. Place the egg whites on the potatoes and brush with a small amount of mayonnaise. Salt and pepper to taste.
10. Take the butter out of the freezer and grate it. Place on top of the whites and add salt.
11. Sprinkle the Mimosa with grated yolks on top and decorate with herbs.

You can serve Mimosa with butter immediately after preparation. The salad should be stored in the refrigerator, because... The butter will quickly melt and the salad will lose its taste.

Mimosa salad with cod liver – very tasty

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

Try making Mimosa with cod liver and you will forever be a fan of this tasty, healthy and original salad!

Ingredients:

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

Preparation:

1. Wash and boil the potatoes and carrots in their skins. We also cook the eggs until done.
2. Grate the carrots on a coarse grater. We also grate the potatoes or cut them into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Mash the cod liver with the butter using a fork.
5. Separate the egg yolks from the whites and grate them separately.
6. Let's start laying out the salad. To do this, take a deep plate or salad bowl and place a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. We place our liver on top, and pickled onions on it.
8. Next, lay out the carrots, distribute them evenly and grease with mayonnaise. You can lightly salt and pepper it.
9. Place a layer of egg whites, salt and coat with mayonnaise.
10. Grind the cheese and place it on top of the whites. We also coat with a small amount of mayonnaise.
11. Next, decorate the salad with grated yolks. You can lightly pepper and add sprigs of herbs.

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

Mimosa with apple - a simple recipe

Mimosa with apple turns out lighter and more delicate. The apple adds a slight sourness to the salad. 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 pc.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Eggs – 4 pcs.
• Mayonnaise
• Salt, pepper - to taste

Preparation of Mimosa:

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

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

Mimosa salad is a beautiful and tasty dish. It got its name by association with the first spring flowers - mimosa. This dish is easy to prepare, which is why it has gained great popularity. There are many options for preparing this salad. But with any ingredients, Mimosa turns out nourishing and very tasty.

Mimosa salad"

How to prepare Mimosa salad

To prepare Mimosa salad you will need:

1 can of canned fish in oil or its own juice (saury, salmon, tuna); - 300 grams of potatoes; - 200 grams of carrots; - 150 grams of onions; - 4 hard-boiled eggs; - mayonnaise; - greens.

Wash carrots and potatoes thoroughly and boil. Then cool, peel and grate separately on a coarse grater.

Peel and finely chop the onion, pour boiling water over it, let stand for 10 minutes, then carefully drain the water, placing the onion in a colander.

Mash the canned fish with a fork, adding 2 tablespoons of the canned filling.

It is better to choose eggs for salad with bright orange yolks. Then “Mimosa” will look more impressive. To avoid darkening of the yolks, eggs for salad should not be overcooked. 10 minutes is enough to boil hard-boiled eggs.

Boil the eggs hard. Peel, separate the whites from the yolks and grate them separately.

Place all prepared ingredients on a plate or in portioned bowls in layers, coat each layer with mayonnaise: 1st layer - mashed canned fish; 2nd – grated whites; 3rd – carrots; 4th – onion; 5th – grated potatoes. Sprinkle the surface of the salad with grated yolks and garnish with sprigs of herbs.

Place the Mimosa salad in the refrigerator for 2 hours so that the layers are better saturated with mayonnaise.

Mimosa salad recipe with cheese

To prepare Mimosa salad with cheese you need to take:

1 can of canned fish with added oil or in its own juice; - 6 hard-boiled eggs; - 150 grams of hard or semi-hard cheese (Poshekhonsky, Gouda, Tilsiter); - 100 grams of butter; - 3 onions; - parsley or dill ;- mayonnaise.

Place butter in the freezer in advance. Boil the eggs hard, cool, peel and separate the whites from the yolks. Mash the yolks with a fork and grate the whites or chop them with a knife.

Peel the onion and chop finely. If the onion is very hot, pour boiling water over it for 10–15 minutes, then drain in a colander and dry. Grate the hard cheese on a medium grater.

Mash the canned fish with a fork. If there are large bones in the canned food, remove them.

Place the Mimosa salad in a deep salad bowl or serving bowls in layers. First, crushed egg whites, then a layer of grated cheese, then mashed fish and grease everything with mayonnaise. Next, add finely chopped onions, then some of the yolks. Coat the surface of the salad with mayonnaise, sprinkle with finely chopped herbs. Grate the frozen butter on a medium or coarse grater and place the remaining egg yolks.

Place the prepared Mimosa salad in the refrigerator for at least 2 hours, or better yet, overnight. Before serving, the salad should be garnished with lemon and yellow tomato slices.

You can prepare Mimosa salad with melted cheese. It will require:

1 can of pink salmon canned in its own juice; - 4 hard-boiled eggs; - 150 grams of processed cheese; - 100 grams of onions; - parsley; - mayonnaise.

Mash the pink salmon with a fork. Peel hard-boiled eggs and separate the yolks from the whites. Rub the yolks through a sieve or mash and chop the whites. Cut the peeled onion into small cubes. Grate the very cooled processed cheese. Place all the prepared ingredients in a salad bowl in layers, coat each with mayonnaise: 1st layer – chopped egg whites; 2nd – grated cheese; 3rd – mashed pink salmon; 4th – finely chopped onions. Top the salad with mashed yolks and finely chopped herbs. Place the Mimosa in the refrigerator to soak for several hours.

Mimosa salad recipe with rice

To make Mimosa salad with rice, you will need:

1 can of canned fish (pink salmon, tuna or saury with added butter); - 6 hard-boiled eggs; - 1 large head of white onion; - 100 grams of butter; - 150 grams of hard cheese (cheddar, Poshekhonsky); - 1 glass boiled fluffy rice; - ground black pepper; - salt; - mayonnaise.

Mimosa salad with rice should be prepared immediately before serving. Otherwise, it may lose its splendor and airiness.