Mimosa salad is definitely one of the most popular salads on the holiday table these days, along with Olivier and Herring under a fur coat. People especially often remember it on New Year's Eve, because it is nourishing and beautiful, laid out in delicious layers of very popular products. Whatever Mimosa recipes you look for, they will always have one thing in common: the salad is made from canned fish, eggs, vegetables and mayonnaise. The main vegetables are potatoes and carrots. And then improvisation begins, some add other vegetables and herbs, some cheese, some change the fish. All options are good in their own way. Today I will tell you how to prepare Mimosa salad with canned food and various ingredients according to the classic recipe, as well as with original additives. And you can choose the one that you like the most.

Mimosa salad is a classic layered salad; it is never prepared by mixing the ingredients together. This is practically the same blasphemy as mixing all the components of a herring under a fur coat together. Here, layering is the main advantage, which allows each ingredient to simultaneously stand out with its own taste and mix with neighboring layers. In addition, the ingredients of Mimosa are very delicate and layering makes the salad airy and melting in your mouth.

To prepare the salad, you will need a deep bowl for laying layers, preferably with transparent walls so that each layer is visible. You can also arrange the layers on a large flat plate in a mound, or use a springform pan to make the layers look like a “cake.” In this form, the salad takes on a very festive look.

This salad was called mimosa for a reason; the whole point is that the top layer of the salad is necessarily a fine crumb of egg yolk, light and airy, like the flowers of a spring mimosa branch. These are the associations that the appearance of Mimosa salad evokes. And then the delicious layered surprises begin.

Let's start.

Classic Mimosa salad - step-by-step recipe

You know, I tried for a very long time to find which of the Mimosa salad recipes is actually classic. Legend has it that this salad was first prepared somewhere in the 70s, but no one knows exactly who its author was. There is also a big debate about what kind of fish is used in the classic recipe. Somewhere it is claimed that it is pink salmon, somewhere it is saury, and someone insists that it is sardines in oil. It is clear that these were some kind of canned fish, and everyone chose the best taste for themselves.

For the Mimosa salad to be just that according to the classic recipe, it must include: potatoes, carrots, eggs, onions, fish, mayonnaise.

This is the so-called minimum set to make Mimosa salad and not some other one. Having tried this set of products more than once, I can say for sure that it wonderfully reflects everyone’s love for it, because it is very, very tasty!

We will build on this.

• canned fish - 1 can,
• potatoes - 3 pieces,
• carrots - 2 pcs.
• eggs - 4 pcs,
• onion - 1 piece,
• mayonnaise,
• salt to taste.

Preparation:

1 Boil the potatoes and carrots for the salad in advance. You can cook them both in their uniform and without it. It's all about what taste of boiled vegetables you like best. This is not very important for cooking. The only important thing is that the potatoes and carrots are cooled by the time you assemble the salad.

2. Hard-boil the eggs, cool them under running ice water and peel them. Now you need to carefully separate the white from the yolk so that the yolk does not crumble prematurely. To do this, I make a shallow cut on the side of the white, and then open it to remove the yolks and place them on a plate. We will need the yolk last.

3. Open the can of canned fish and place the pieces of fish on a plate; it is better to drain the liquid. But if you want the salad to be juicier, then leave a small part of it, just enough so that the fish is juicy, but does not form a puddle in which our salad can get soggy.

Remove the bones and spine from the fish, and then mash the fish thoroughly with a fork.

4. We begin to lay out layers. First of all, grate the potatoes on a coarse grater and lay out the base of the salad from it. This is especially true if you place the salad on a platter rather than in a bowl.

If you cooked the potatoes without salt, you can add a little salt to them now. Spread a thin layer of mayonnaise on top. This can be done by squeezing it out in a thin stream, and then leveling it with a spoon or spatula.

5. Place a layer of fish on the potatoes, level it with a fork so that there are no too large pieces or slides anywhere.

6. We put onions on top of the fish. For Mimosa salad, it is better to use sweet varieties of onions, which will not spoil the taste with their pungency and bitterness. If there is no such variety, then take a regular onion, but after finely chopping it, put it in a bowl and pour boiling water over it for 2 minutes. This will kill the bitterness in the onions without ruining their flavor or crunch. Don't forget to cool the onions before serving.

Spread mayonnaise again on top of the onion layer.

7. The next layer is egg whites. They must be grated on a coarse grater and distributed evenly. Spread a very thin layer of mayonnaise again. Here, mayonnaise serves not so much as a sauce for flavor, but as cement to strengthen the layers.

8. Next, grate the boiled carrots and spread them very evenly. Press down a little, and then spread this layer with mayonnaise. The top layer of mayonnaise can be made a little thicker so that the yolk salad decoration sticks to it better. If you spread the salad in a mound, you can also spread it on the sides of the salad.

9. To turn our salad into Mimosa, you need to take the egg yolks and grate them on a fine grater, and then sprinkle them evenly and beautifully on the salad on all sides. First fill the entire top, and then if there is any left, decorate the sides. The top of the Mimosa salad should turn out uniformly yellow and “fluffy” without gaps, like a mimosa flower.

Now the salad needs to be covered and put in the refrigerator to infuse for a couple of hours. This is a mandatory rule; it is the infused Mimosa salad that is truly tasty and tender.

Before serving, take it out, decorate it with sprigs of greenery to make it look even more like flowers, and treat your guests.

Mimosa salad with canned tuna and green onions - step by step with photos

Another delicious Mimosa salad is made if you make it from tuna and add green onions to the layers instead of onions. This will greatly refresh its taste and make it unforgettably piquant. Tuna is considered a very healthy fish, but the oil version is not very dietary. If you want to make the salad lighter, use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and layers. You can simply spread it on not all layers, and do it in a very thin layer. Then the Mimosa salad will turn out lighter and more crumbly.

To prepare you will need:

• tuna in oil - 2 cans,
• boiled potatoes - 3 pieces,
• boiled carrots - 1 piece (large or 2 small)
• boiled eggs - 5 pieces,
• green onions - a bunch,
• mayonnaise - 150 grams,
• dill for decoration,
• salt to taste.

Preparation:

1. Prepare all the ingredients for the Mimosa salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater and the yolks on a fine grater. Cut the onion into small slices. Remove the tuna from the can without oil, remove the bones and mash it with a fork into very small pieces.

2. Place potatoes as the first layer. You can grate it on a coarse grater directly into the salad bowl, and then give the layer the desired shape. Lightly press it down with a spatula and spread it with a thin layer of mayonnaise.

3. Now place the fish on a layer of potatoes and gently smooth with a fork. There is no need to smear this layer with mayonnaise so that the taste of the fish is brighter.

4. Now sprinkle the tuna layer with green onions and spread it with mayonnaise using a spatula or spoon.

5. Place the next layer of carrots, grated on a fine grater. And again mayonnaise.

6. The penultimate layer of our Mimosa salad is grated whites, which will become the background of our picture.

7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real Mimosa salad.

Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!

Recipe for Mimosa with saury and cheese

Another very popular ingredient in Mimosa salad is cheese. Many people add a layer of cheese to this holiday salad and I can completely understand them; cheese harmonizes wonderfully in this combination of products. And given our man’s great love for cheese, which is added almost anywhere, Mimosa simply could not do without it.

Any of the delicious hard varieties of cheese will work here. And for this option we will take saury as the fish. If you have previously tried it with one type of fish, for example pink salmon, then be sure to try replacing it; you may find how interesting the taste of the salad changes just by replacing the fish. Who knows, this might become your favorite version of Mimosa salad. You can and should try new things.

To prepare you will need:

• canned saury without oil - 2 cans,
• potatoes - 3 pieces,
• eggs - 5 pieces,
• carrots - 1 piece,
• red onion - 1 piece,
• hard cheese - 150 grams,
• mayonnaise for dressing,
• greens for decoration.

Preparation:

1. Boil potatoes, carrots and eggs in advance. Clean them. Divide the eggs into white and yolk. Remove the fish from the jar and mash with a fork.

2. Take a large plate, place a springform pan on it and start layering. The first will be potatoes. It can be grated or cut into cubes.

3. Then place the saury and smooth it out. Saury is a fairly oily fish in itself, so there is no need to spread mayonnaise on it. It will also saturate the bottom layer of potatoes. They will highlight each other's taste.

4. Place a layer of onion on top of the saury. If you took red onion, it is not very hot and can be used fresh. But if you have white, then you can scald it with boiling water or use it.

Spread this layer with mayonnaise.

6. Place egg whites on top of the carrots and spread them with mayonnaise.

7. And now the final layer of yolks. Grate it directly into the salad using a fine grater. This will make it more airy. Now decorate the Mimosa salad with sprigs of herbs and vegetables, put it in the refrigerator and wait for guests!

Before serving, remove the springform pan so that all the colorful and delicious layers of the salad are visible.

Bon appetit to you and your guests!

Pink salmon is one of the most popular canned fish in our time, so it is not surprising that Mimosa salad also began to be prepared with it. Many people love its delicate taste, plus it is healthy and not too fatty, since it is preserved not in oil, but in its own juice.

There is a variation of Mimosa salad, where traditional potatoes are replaced with rice. Most of us have, of course, tried a salad with rice and pink salmon, which almost every family knows how to prepare. So Mimosa is a more festive and tasty version of a salad with pink salmon and rice, since it is layered and contains additional ingredients such as cheese and carrots.

This salad is traditionally dressed with mayonnaise, which is quite logical and we love the taste.

To prepare you will need:

• canned pink salmon - 1 can,
• rice - 100 grams,
• cheese - 150 grams,
• eggs - 4 pieces,
• carrots - 1 piece (large or 2 small),
• onion or green onion - 1 piece (bunch),
• mayonnaise for dressing,
• salt to taste.

Preparation:

1. Start preparing Mimosa salad with those ingredients that will take the longest to prepare. In this case it is rice. It must be well cooked in advance and cooled to room temperature.

2. Hard-boil the eggs too, but don’t let them boil for too long, no more than 7-10 minutes, otherwise you’ll end up with a dark yolk. And we, if you remember, need bright yellow, like a mimosa flower. Peel the boiled eggs and separate the white from the yolk.

3. Peel the onion and chop it very finely. If it is bitter, then pour boiling water over the already chopped onion for 2 minutes, then strain the water through a sieve. Scalded onions lose their bitterness.

4. Open the pink salmon and remove the bones. Mash the fish with a fork in a separate plate; if it is a little dry, add a little broth from the jar, but do not overdo it so that the salad does not float.

5. Carrots must be boiled in advance, then peeled and grated on a fine grater.

6. Now we begin to lay out layers of Mimosa salad with rice. The first layer is pink salmon. Place it on the bottom of a salad bowl or large dish if you are making a mound of salad or shaping it using a round mold. Press it down a little so that the fish lies tightly and becomes a good foundation for the salad.

You can lightly grease the layer with mayonnaise, then quite thinly.

7. Place onion on a layer of pink salmon. Before doing this, be sure to let it cool down if you scalded it with boiling water. The salad must contain cold ingredients. Spread a thin layer of mayonnaise on the onion.

9. The next layer is rice. If you used round rice, the salad will not start to fall apart, but if your rice is too crumbly, you can mix it with a spoon of mayonnaise before doing this. This will stick the rice grains together. Don't forget to salt it if you didn't do so during cooking.

10. Place cheese on rice. It must be grated and distributed evenly over the entire surface. Spread the cheese with mayonnaise.

11. After the cheese, add a layer of grated egg whites. Lubricate them with another layer of mayonnaise.

Not everyone likes to grease each layer with mayonnaise; this can be done one after another. But I prefer to smear each layer, just very thinly.

12. The top layer is made of airy yolks, grated on a fine grater. Now you can immediately above the salad, or you can put it on another plate first. But the yolks stick together pretty quickly, so don’t let them sit for long.

Now the salad can be decorated. The prepared Mimosa salad with rice must be kept in the refrigerator for 1-2 hours before placing it on the holiday table.

And after that, feel free to help yourself!

Classic festive Mimosa salad with sardines - video recipe

If you can’t figure out how to beautifully serve Mimosa salad on the holiday table, then the following recipe will be a good helper for you. Here we prepare not just Mimosa salad according to the classic recipe with sardines in oil, but also a wonderful and very elegant option for decorating the salad for the holiday.

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Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This dish is a frequent guest on holiday tables; it has earned its popularity due to its delicate taste and beautiful appearance. Even a novice cook can make mimosa, however, in order for the salad to turn out successful, you need to know about the secrets and intricacies of its preparation.

How to prepare Mimosa salad

Mayonnaise, which is used to coat all layers of the salad, plays a huge role in shaping the flavor bouquet of this dish. You should choose a thick product with a high percentage of fat content, since low-calorie mayonnaises differ in taste and can spoil Mimosa. Another important point is to use a fine-grained grater for cooking. Since the specialty of the dish is the variety of flavors, the products must be chopped so that all layers enter the mouth at the same time. The preparation of Mimosa salad is described below.

Layers in order

The classic version of fish salad does not include any exotic fruits. The dish is prepared using fresh onions, canned fish, egg yolks, herbs, and cheese. Some recipes call for adding other ingredients, such as rice or apples. Whatever the composition of Mimosa, experienced chefs know that the most important aspect in preparing a salad is the correct alternation of layers. Here's the sequence you should follow:

1. The potatoes are finely grated and placed on the bottom of the dish. At the same time, there is no need to compact it - the layer should remain airy. Potatoes are smeared with mayonnaise.
2. Canned food, crushed with a fork, is laid out on the potatoes. First, the bones are removed from the fish.
3. Red onion is cut very finely and placed on pink salmon/salmon/saury. If you use a regular white onion, you should soak it in vinegar for 5 minutes to remove excess bitterness. The layer is coated with mayonnaise.
4. The boiled potatoes are distributed evenly over the dish, and the top is coated with mayonnaise.
5. Grated carrots are added next. It is moistened with mayonnaise on top.
6. The egg whites are rubbed or crushed with a fork, the resulting mass is covered with the surface of Mimosa, pouring mayonnaise on top of the layer.
7. The final stage is decorating the salad, for which, as a rule, egg yolks and herbs are used.

Mimosa Salad Recipes

Modern interpretations of this dish surprise with their original solutions. Some housewives add to the salad, in addition to the main components, sour apples, walnuts, butter, rice, etc. Regardless of what set of ingredients you use, it is important that all products have the same temperature and are fresh. Below are different options for preparing a delicious salad with photos.

Classical

Traditionally, the dish is prepared from eggs, canned food, cheese, onions, butter, and herbs. At the same time, the classic Mimosa looks great on any table: not only everyday, but also formal. During cooking, you need to pay attention to thoroughly chopping the products and correctly laying the salad layers. In this case, it is better to take a transparent deep plate, through the walls of which the multi-colored layers of Mimosa will be visible.

Ingredients:

• fatty mayonnaise – 200 ml;
• eggs – 6 pcs.;
• onions – 3 pcs.;
• Russian/Dutch cheese – 150 g;
• canned tuna/saury/salmon – 1 b.;
• frozen butter – 100 g;
• greenery.

Cooking method:

1. Boiled, peeled eggs should be divided into yolks and whites. The first ones are kneaded with a fork, the second ones are finely rubbed.
2. Finely chop the onion with a knife and rinse with hot water.
3. The greens need to be finely chopped, leaving a couple of sprigs to decorate the salad.
4. The cheese should be grated on a fine-grained grater.
5. Canned fish is kneaded with a fork, after which most of the oil is drained.
6. Place the prepared ingredients (whites, cheese, fish, onions, ½ yolks, herbs, grated butter, ½ yolks) into a clean, dry container, sandwiching them with mayonnaise. The mimosa is placed in the refrigerator for half an hour, after which it can be eaten.

With saury

Canned saury is one of the best canned fish options for making Mimosa. This fish is very tasty; it harmonizes with every component of the dish, making it spicy and tender. In this version of preparing the salad, the addition of vegetables is provided: potatoes, carrots, thanks to which it turns out not only nutritious, but also healthy. Below is a step-by-step recipe for Mimosa with saury with photos.

Ingredients:

• carrots – 3 pcs.;
• a can of canned saury;
• vinegar – 1/2 tsp;
• medium onion – 1 pc.;
• eggs – 6 pcs.;
• high fat mayonnaise – 1 tbsp.;
• potatoes – 300 g;
• sugar – 1 tsp.

Cooking method:

1. Boil carrots, potatoes, eggs, peel and cool.
2. Marinate finely chopped onion with vinegar, sugar, salt (1 tsp). After 15 minutes, rinse with water.
3. Remove the oil from the jar of saury, place the fish in a salad bowl and mash with a fork. Spread the first layer on top with mayonnaise.
4. Rub the egg whites on top of the fish and coat the salad with mayonnaise again.
5. Finely grate the carrots, place them on the eggs in a salad bowl, add a little mayonnaise.
6. Next, you should add onions and grated potatoes, after which the products are again flavored with mayonnaise.
7. The final layer of Mimosa is crumbled yolks.

With cheese

This version of the dish does not include eggs; instead, two types of cheese are placed in the salad, making it unusual, but nevertheless very tasty. The finished product can be decorated with olives, half rings of tomatoes, herbs, nickels of pickled cucumbers or other ingredients. Below is a Mimosa recipe with cheese that every housewife should try.

Ingredients:

• onions – 2 pcs.;
• cheddar or Russian cheese – 100 g;
• frozen processed cheese – 1 pc.;
• potatoes – 2 pcs.;
• canned fish – 1 b.;
• mayonnaise – 200 ml.

Cooking method:

1. Potatoes need to be boiled, peeled, and grated finely.
2. Chop the onion, sprinkle with salt, pour in hot water and leave for 10-15 minutes. Afterwards the water is drained.
3. The canned food is kneaded in a separate bowl.
4. Frozen cheese is finely grated, then placed in a transparent salad bowl, greased with mayonnaise on top.
5. Next, lay out a layer of fish and onions, and again coat the salad with mayonnaise.
6. Next comes the potato layer and mayonnaise.
7. At the end of cooking, grate the cheese onto the dish. Mimosa is decorated with greenery.

With rice

The proposed recipe combines the delicate texture of finely grated products and the rich fishy taste that canned pink salmon, saury or mackerel gives the dish. This cooking option is very filling thanks to the rice. The dish should be served immediately, otherwise the salad will lose its original airiness. Below we describe the Mimosa recipe with rice step by step and with photos.

Ingredients:

• Tilsiter/Gouda/Poshekhonsky cheese – 150 g;
• boiled eggs – 6 pcs.;
• bulb;
• frozen butter – 0.1 kg;
• a can of salmon, tuna or saury;
• long grain rice – 1 tbsp.;
• mayonnaise – up to 200 g;
• seasonings

Cooking method:

1. Separate the yolks and whites. Chop the latter very finely; the yolks can be mashed with a fork.
2. Boil the rice, add 1 tbsp. l. oils and mayonnaise, spices, salt.
3. Grate the onion, pour boiling water over it or marinate in vinegar, then rinse the product with water.
4. The cheese should be grated (preferably finely).
5. Mash the canned fish with a fork, removing the bones.
6. Start laying out layers of salad: ½ fish, rice, grated cheese, mayonnaise, whites, remaining fish, onion, mayonnaise, ½ yolks, grated butter, remaining yolks.

With pink salmon

As a rule, this dish is prepared on the occasion of holidays, but you can pamper your family with it without any special reason. For cooking, tuna, saury or other fish are used, but Mimosa with canned pink salmon, according to many chefs, turns out tastier. The calorie content of this dish is about 180-185 kcal, so after eating just 100 grams of the product, you can be satiated for a long time.

Ingredients:

• bulb;
• pink salmon in its juice – 1 b.;
• potatoes – 3 pcs.;
• greenery;
• mayonnaise – up to 200 ml;
• carrots – 3 pcs.;
• eggs – 4 pcs.

Cooking method:

1. Boil potatoes, carrots, eggs, peel the ingredients. Rub them on a fine-grained grater.
2. Chop the onion and pour boiling water over it.
3. Drain the liquid from the can of canned food and mash the pink salmon with a fork.
4. Grind the egg whites separately from the yolks.
5. Place the ingredients of Mimosa in the following sequence: pink salmon, onion, mayonnaise, potatoes, a little salt, mayonnaise, carrots, mayonnaise, proteins, mayonnaise, yolks, greens.

With apple

Unlike the classic recipe, which will surprise no one, this original version of preparing the salad will be very popular with guests and will serve as a worthy decoration for a gala table. Apples add a slight sweetness and sourness to the dish, which will be appreciated by gourmets. If desired, canned food can be replaced with hot smoked fish or lightly salted salmon. How to prepare Mimosa salad with apple?

Ingredients:

• sweet and sour apple;
• mayonnaise – 1 tbsp.;
• large potatoes – 2 pcs.;
• pink salmon or other hot smoked fish – 350 g;
• white onion;
• boiled eggs – 6 pcs.

Cooking method:

1. Grate the potatoes, separate the eggs into yolks/whites. In separate containers, mash both egg parts with a fork.
2. The onion should be chopped finely and scalded with boiling water.
3. Cut the fish into slices, remove the bones, and mash with a fork.
4. Layer the dish, starting with ½ of the prepared potatoes. After that comes fish, onions, mayonnaise.
5. Next, place ½ of the whites, the rest of the potatoes, and fish in the salad bowl.
6. Peel the apple, grate it onto the fish, coat with mayonnaise. Place the rest of the whites on top, brush them with mayonnaise, and crush them with egg yolks.

With tuna

A dish with canned tuna turns out very tender and piquant, which is why this version of the recipe is very popular. Preparing a salad is very simple, it only takes 20 minutes, but you will get much more pleasure from the effort you put into it. How to prepare Mimosa salad with tuna? Below is a step-by-step description of preparation.

Ingredients:

• white/red bulb;
• boiled potatoes – 3 pcs.;
• spices;
• tuna in a can;
• boiled eggs – 4 pcs.;
• fatty mayonnaise – 6 tbsp. l.;
• large boiled carrots – 2 pcs.

Cooking method:

1. Chop the onion into small cubes and peel all the boiled ingredients.
2. Grate the whites coarsely, all other products finely. The fish should be crushed directly in the jar with a fork.
3. Fill a deep plate in the following order: potatoes, mayonnaise, fish, onions, mayonnaise, whites, mayonnaise, carrots, mayonnaise, yolks, greens.

In pita bread

An interesting, satisfying and unusual dinner is the Mimosa lavash roll. You can cook it not only with fish, but also with boiled chicken fillet passed through a meat grinder; however, the dish made with the addition of tuna or saury has a richer and brighter taste. A simple step-by-step recipe allows you to quickly prepare an original snack. You can experiment by supplementing the specified list of components with other products.

Ingredients:

• sardine/saury/canned tuna – 1 b.;
• sour cream 20% – 130 ml;
• thin lavash – 3 pcs.;
• Russian/Gouda cheese – up to 200 g;
• eggs – 3 pcs.;
• medium fat mayonnaise – 130 ml;
• green onions, dill - 1 bunch each.

Cooking method:

1. First you need to prepare the sauce by mixing mayonnaise with sour cream.
2. The pita breads are laid out on the table, slightly greasing their surface with the prepared sauce.
3. Place grated eggs on top of 1 pita bread, then greens.
4. On the second pita bread they put canned food and herbs mashed with a fork and also roll it up.
5. The first pita bread is placed on the edge of the second, after which the roll is rolled up.
6. Grated cheese and herbs are placed on the third base. The finished roll is placed on the edge of this pita bread and rolled up again.
7. The resulting roll is carefully wrapped in foil and placed in the refrigerator for 3-5 hours. Serve the appetizer by cutting it into portions.

With butter

This is one of the traditional options for preparing a dish for the holiday table. Its advantages are high speed, ease of cooking and excellent taste. Mimosa with butter and cheese has a high calorie content and nutritional value, so it is better for people trying to lose weight to avoid this dish. To make the salad tender, grate the frozen butter and use it for the middle layer. How to prepare Mimosa?

Ingredients:

• Dutch/Russian cheese – 150 g;
• green onions – 50 g;
• any canned fish – 1 b.;
• frozen butter – 80 g;
• mayonnaise – 1 pack.

Cooking method:

1. Mash the canned food, grate the cheese finely, divide the boiled eggs into yolks/whites, and chop them in separate plates.
2. Place the cheese in a deep salad bowl, then the fish, lightly sprinkle the ingredients with mayonnaise.
3. Place the egg whites and green onions on top, then make the mayonnaise layer again.
4. After a layer of crushed yolks, you need to moisten the salad with mayonnaise. Rub the oil on top and pour mayonnaise over the food again.
5. Decorate the top of the Mimosa with 1 crumbled yolk and herbs.

With cod liver

Due to the high content of vitamins, calcium and other valuable elements in cod liver, this product is one of the most useful. Its second great advantage is its easy digestibility by the body. Mimosa salad with cod liver, in addition to its benefits and lightness, has a very delicate, pleasant taste, so even small children enjoy eating it.

Ingredients:

• fresh greens;
• medium fat mayonnaise – 150 ml;
• boiled potatoes – 3 pcs.;
• hard cheese – 100 g;
• large red onion;
• boiled eggs – 4 pcs.;
• cod liver – 1 b.

Cooking method:

1. The peeled onion is finely chopped, then it is doused with boiling water to remove excess bitterness.
2. The cod liver is kneaded with a fork in a separate container.
3. Egg whites, yolks, cheese and potatoes are rubbed into different dishes.
4. The greens must be chopped very finely, leaving a couple of sprigs for decoration.
5. Start adding the ingredients to the salad plate. First you need to place the potatoes in a container, then the cheese and cod liver. Layer the salad with mayonnaise (lightly).
6. Place the egg whites on top, brushing them with sauce as well. Sprinkle the egg yolks over the top of the Mimosa.

How to decorate Mimosa salad

The dish itself has an attractive appearance, but it wouldn’t hurt to decorate it in an original way before serving. There are many options for how to decorate Mimosa salad, we offer several of them:

1. Mimosa branches. To do this, use several sprigs of dill and grated yolks. Flower branches are formed from these products.
2. Gold fish. The salad must be laid out in the shape of a fish, the scales of which will be nickels of boiled carrots. Boiled eggs, cut into circles, will be the eyes, and olives will be the pupils. Lettuce leaves can be used to create the tail and fins.
3. Lilies. Grated yolks cover the salad, the sides of the dish are generously sprinkled with chopped herbs. Using slices of cheese rolled into little balls, lilies are formed. The stems of the flowers are onion feathers.

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How to make Mimosa salad: recipes

Beginner cooks can confidently be called lucky, because unknown expanses of culinary masterpieces open up before them. And experienced housewives need to make an effort and show their skills in order to diversify the classic recipe for the popular mimosa salad without potatoes and carrots. The ease of preparation and a large selection of products allow you to experiment with basic ingredients and achieve the desired result.

The history of the Mimosa salad

You know that in the 70s of the twentieth century, mimosa salad quickly gained popularity among Soviet housewives and even displaced herring under a fur coat and Olivier salad from their already “familiar” places.

When store shelves were not pampered with a special abundance of products, mimosa salad was a great help, since it included the most ordinary ingredients that could always be found.

This beautiful spring salad got its name for its resemblance to bright yellow mimosa flowers scattered on white “snow”. The role of “snow” in the salad, as you guessed, is played by egg whites, and the mimosa flowers are pureed yolks.

Subtleties and secrets of preparing your favorite Mimosa salad

The popularity of mimosa salad has led to the creation of a large number of different recipes for its preparation. The main ingredients of the salad are fish, egg, onion and mayonnaise, the rest are considered secondary and can be very varied.

Mimosa is made with potatoes, carrots, butter, cheese, sour apple, rice and even croutons are also added. But no matter what ingredients are used, every housewife considers her salad to be the best, most beautiful and most delicious.

The process of making it is quite simple: just lay the layers in succession and let the dish soak a little.

As an alternative to canned fish, you can offer:

• crab sticks;
• boiled salmon;
• and even hot smoked red fish.

Choose your favorite fish and you won’t go wrong.

The main thing is to remember that the determining factor that shapes the taste of the salad is high-quality mayonnaise. It should be fatty, since light mayonnaise can significantly change the taste of the salad.

Experience shows that it is difficult to spoil a classic mimosa using fresh ingredients.

You can replace regular cheese with a spicy one or even a curd product, remove the classic ones and add new ingredients. Sweet peppers, mushrooms, red caviar and pickled cucumber will add originality to the salad.

Classic recipe for Mimosa salad without potatoes and carrots

Ingredients

• — 6 pcs. + -
• - 1 PC. + -
• — 70 g + -
• — 100 g + -
• Canned fish - 1 can + -
• — 70 g + -

How to prepare a delicious mimosa salad without potatoes step by step

Mimosa is amazing in any composition with any canned fish, be it pink salmon or cod, saury or sardine, and the original recipe for this salad can be easily adjusted, depending on taste preferences and goals.

There are housewives who prepare this popular salad without potatoes and carrots, which makes it unusual and interesting in taste.

1. Boil the eggs and cool in cold water. We clean them and then divide them into yolks and whites.
2. We grate the whites on a borage grater and distribute half of them at the bottom of the salad bowl.
3. We first freeze the butter and then grate it directly into the salad. This is the secret ingredient that will give the salad a special tenderness.
4. Next, cut in half of the cheese.
5. Peel the onion and chop it as finely as possible. Place half the onion on top of the cheese.
6. Drain the excess liquid from the canned food, remove the seeds (if any) and mash with a fork. Place half of the canned food in the next layer after the onion, then grease with mayonnaise.
7. Then we repeat laying out the salad in the same sequence with the remaining ingredients.
8. Grease the top of the salad with mayonnaise and sprinkle with finely grated yolks.

The ideal decoration to complete the mimosa look is a small sprig of dill. It can be placed on top of the final layer before sprinkling the salad with yolks.

Butter is the most controversial ingredient in this dish. Its use in salad is an established tradition of proper mimosa, but not everyone agrees with this rule.

Adding a middle layer of butter to the salad significantly increases its fat content, and, accordingly, its calorie content. We suggest preparing apple mimosa without oil, the recipe of which is sure to please your taste.

Ingredients

• Chicken eggs - 4 pcs.;
• Onion - 1 pc.;
• Green apple - 1 pc.;
• Hard cheese - 100 g;
• Canned fish (can) - 1 pc.;
• Mayonnaise - 70 g;
• Sour cream - 70 g.

How to quickly assemble apple mimosa with sour cream at home

1. We prepare the products. Boil the eggs, peel and grate the whites on a coarse grater. Peel and finely chop the onion, drain the excess liquid from the canned food and mash with a fork. Grate the cheese and apple on a coarse grater.
2. Place the mashed fish in the first layer and grease with mayonnaise.
3. Next, add finely chopped onion.
4. Cover the onion successively with apple and mayonnaise.
5. Next we lay out the prepared egg whites and cheese.
6. Apply sour cream as the last layer and sprinkle it with finely mashed yolks.

The amount of mayonnaise and sour cream added can be adjusted depending on taste preferences. This tasty and unusual mimosa will certainly appeal to lovers of apples in salads.

Mimosa salad, step-by-step recipe with krill meat

In addition to the already presented unusual recipes for mimosa salad, we offer you another interesting version of its taste.

We are talking about using, instead of ordinary canned fish, shrimp or krill meat, giving the salad some sophistication, originality and tenderness.

Ingredients

• Chicken eggs - 5 pcs.;
• Onion - 1 pc.;
• Hard cheese - 100 g;
• Butter - 100 g;
• Krill meat (100 g jar) - 2 pcs.;
• Mayonnaise - 150 g.

Step-by-step preparation of tender mimosa salad with krill meat

1. Boil the eggs and cool in cold water, peel them. Separate the whites from the yolks, three whites on a borage grater.
2. Peel the onion and chop it as finely as possible.
3. Grate the cheese on a coarse grater. Place the butter in the freezer for a while - we will grate it directly into the salad.
4. Mash the krill meat with a fork and divide into two equal portions.
5. Assembling the salad:

• Place the whites in the first layer;
• followed by cheese and half of the krill meat;
• then follows a layer of mayonnaise;
• Place the onion on top of it and grate hard butter;
• then add the second part of the krill meat;
• coat with mayonnaise and generously sprinkle the top of the salad with grated yolks.

Garnish the finished dish with fresh herbs and serve. Don’t put off taking the sample for too long!

You can serve mimosa salad without potatoes and carrots in various ways. This can be a shared dish or portioned bowls, but the greatest effect is produced by serving the salad in a transparent salad bowl, where each layer of mimosa is visible.

There are also unconventional ways to present the salad, for example in the form of a roll. Experiment with pleasure and surprise with your skills!

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.

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

Salad ingredients

Calorie content

Calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making a classic Mimosa salad

• Step 1

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




Step 2

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




Step 3

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.




Step 4

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




Step 5

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.




Step 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.




Step 7

Take boiled eggs and separate the whites from the yolks. We grate them separately from each other. We spread the next layer of whites, grease with mayonnaise, salt and pepper.




Step 8

We also grate the boiled carrots. Spread the next layer, grease with mayonnaise and add a little salt.




Step 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.

2 comments

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.

So, if you liked the traditional Mimosa salad recipe, check out a few more alternative, but no less tasty versions of this salad.

Mimosa salad with sardine - a simple recipe

Very often, Mimosa salad is prepared with canned sardines in oil. Sardine is a very tasty fish, which is the “heart” of the salad and goes well with boiled potatoes and eggs. Let's 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!

Mimosa salad with hard cheese

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out 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.

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 - a classic recipe with canned food

Ingredients

Servings: 6

• potato 3 pcs
• carrot 3 pcs
• egg 3 pcs
• white onion 1 PC
• pink salmon, canned 200 g
• ground black pepper taste
• mayonnaise to taste
• greens for decoration

Per serving

Calories: 272 kcal

Proteins: 7.4 g

Fats: 24.8 g

Carbohydrates: 4.9 g

45 min. Video recipe Print

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.

I peel the onions. I wash it and cut it finely.

I grate peeled vegetables and eggs using a medium grater. I transfer them into separate dishes.

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.

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.

I spread the onions. If it is too bitter and pungent, I add less, after dousing it with boiling water.

Next in the mimosa is the second part of the grated potatoes, followed by carrots. I make a small mayonnaise “pillow” between the vegetables.

Finally, I add a grated egg to the salad. White first, yolk on top.

I 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.

Add ground black pepper between layers.

Unusual recipe with canned food in tomato

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 coat 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,
• 9% table vinegar - 2 large spoons,
• Mayonnaise, salt - to taste,
• Greenery - for decoration.

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. I 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

Recipe 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 chop 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 along the way.
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 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.

Due to the difference in the composition of the salad, the ingredients used and their ratio, the calorie content varies.

Therefore, mimosa contains both 160-190 kilocalories (in “light” recipes) and 240-280 kcal per 100 g of product.

Prepare mimosa salad at home with pleasure using one of the presented recipes. If desired, change the ratio of ingredients, use other canned fish (for example, for variety, take sprat in tomato). Treat yourself and your loved ones with a delicious salad that will be an excellent decoration for your festive New Year's table. Good luck!