Choose bright original recipes for Mimosa salad on the website. Check out the options with canned and lightly salted red fish, other types of canned fish, cod liver, rice, with or without the addition of boiled vegetables, and a variety of processed and hard cheeses. Get a new holiday dish every time!

The main ingredient of the salad is canned fish. The main thing is that it is canned fish in its own juice or oil. As a rule, mackerel, pink salmon or salmon, and sardine are chosen for the salad. Sprats or cod liver are used similarly. In a lighter version of Mimosa, you can also use crab sticks.

The five most commonly used ingredients in classic Mimosa salad recipes:

Interesting recipe:
1. Boil jacket potatoes, carrots and eggs. Cool. Clean.
2. Grind all prepared ingredients (except onion and fish) on a medium-sized grater.
3. Chop the onion finely, pour boiling water over it for 5 minutes, and marinate.
4. Place half the volume of grated boiled potatoes in the first layer (do not press them). Lubricate or make a grid of high-quality, fatty mayonnaise.
5. On each subsequent layer, except the top one, make a grid or grease it with mayonnaise.
6. The second layer is pre-mashed fish.
7. Next is finely chopped pickled onion.
8. The remaining half of grated potatoes.
9. Then grated carrots.
10. Layer of grated cheese.
11. Layer of egg white.
12. Finally, cover with mashed yolk directly onto the dish.

Five of the fastest classic Mimosa salad recipes:

Helpful Tips:
. Instead of canned fish in the Mimosa salad, you can use lightly salted pink salmon, salmon or salmon.
. Prunes will add piquancy to the salad if you finely chop them and place them in the penultimate layer.
. Potatoes can be replaced with boiled rice.
. To give the dish a rich, creamy taste, add grated, pre-frozen butter.

The classic version is prepared using canned fish. Before serving, leave the dish in the refrigerator for at least 3 hours.

You will need:

• butter – 110 g;
• salt;
• parsley – 8 g;
• egg – 6 pcs.;
• mayonnaise;
• onion – 260 g;
• canned fish - 1 can in its own juice;
• cheese - 160 g hard cheese.

How to cook:

1. A couple of hours before cooking, place the butter in the freezer.
2. Remove the eggs from the refrigerator in advance. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on low flame. Do not allow the liquid to boil; this will cause the shell to crack. To make it easier to clean, place them in cold water immediately after cooking.
3. After the eggs have cooled, peel them. Finely chop the whites with a knife and mash the yolks with a fork.
4. Chop the onion. If it is very hot, pour boiling water over it and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop the greens.
6. Remove the fish from the jar. Remove large bones. Mash the fish with a fork.
7. Place the whites on a plate and sprinkle with a layer of cheese shavings. Distribute the fish. Coat with mayonnaise.
8. Add the onion, followed by some of the yolk. Grease with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle over the salad.

2. Step by step with canned food

This dish gained popularity during the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

• cheese – 170 g;
• canned fish - jar;
• parsley – 30 g;
• potatoes – 320 g;
• dill – 30 g;
• carrots – 220 g;
• egg – 4 pcs.;
• mayonnaise – 260 g;
• onion – 110 g.

Preparation:

1. Wash carrots and potatoes and cover with water. Cook until a knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
2. Grate the carrots, potatoes and whites on a coarse grater. Grind the cheese and egg whites on a fine grater.
3. Place the fish along with the oil on a plate and mash with a fork. Coat with a small amount of mayonnaise. Lay out the egg whites and distribute the carrots. Cover with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and leave for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Place on carrots.
5. Distribute the potatoes. Salt and coat with mayonnaise.
6. Place cheese shavings and soak in mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To maximize the flavor, the dish should sit in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs. It is their yolks that have a bright yellow color. It is better to grate them directly onto the salad, rather than separately. Then their layer will look airy and light.

You will need:

• canned saury – 1 jar;
• egg – 3 pcs.;
• mayonnaise;
• potatoes – 360 g;
• parsley;
• carrots – 130 g.

How to cook:

1. Place carrots and potatoes in water and cook for 38 minutes. Drain the liquid and cool the vegetables. Scrape off the skin with a knife. Boil the eggs.
2. Drain marinade from canned food. Mash the fish with a fork. Place in a salad bowl and smooth out.
3. Place chopped onion in boiling water for 7 minutes. Then drain the liquid and dry the onions on a paper towel. Place on fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover with the onion. Grease with a layer of mayonnaise.
5. Place carrots grated on a medium grater onto egg whites. Coat with mayonnaise.
6. Chop the potatoes using a coarse grater and place on the salad. Lightly compact and grease with mayonnaise.
7. Grate the yolks directly onto the salad on a fine grater. Place parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will please all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

• natural canned pink salmon – 260 g;
• onion – 75 g;
• potatoes – 260 g;
• salt;
• cheese – 160 g;
• butter – 80 g frozen;
• green onions - 2 feathers;
• eggs – 2 pcs.;
• mayonnaise;
• carrots – 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until a knife can easily pierce the vegetables. Clear.
2. Grate the potatoes using a coarse grater and place in the bottom of the salad bowl.
3. Drain the juice from the fish. Mash with a fork. Remove bones during chopping process. Place on potatoes. Coat with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Remove and dry on a paper towel. If the onion is salad and not bitter, then there is no need to scald it. Place a layer on pink salmon.
5. Grate the carrots on a coarse grater and spread on a layer of onions. Coat with mayonnaise.
6. Immediately grate the cheese and whites of pre-boiled eggs onto the salad. Grease with mayonnaise.
7. Grate the butter and cover the whites. This product will give the salad special tenderness.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products can be combined with any canned fish.

You will need:

• canned fish - jar;
• eggs – 5 pcs.;
• mayonnaise;
• frozen butter – 120 g;
• onion – 85 g;
• cheese – 130 g.

Preparation:

1. Place the eggs in water and boil for 12 minutes. To prevent the shell from breaking, cook over low heat. Cool in cold water. Grind the whites on a medium grater and place on the bottom of the dish.
2. Grate the cheese and sprinkle on the whites. Mash the canned food with a fork and lay half of it in an even layer on the cheese.
3. Chop the onion. Pour boiling water over and spread over fish.
4. Immediately grate the butter onto the salad using a medium grater so that it does not have time to melt. Place the remaining fish and sprinkle with finely grated yolks.
5. Spread each layer with a small amount of mayonnaise.

6. With added rice

This variation differs from the classic one in that the potatoes are replaced with rice. The dish turns out healthy and flavorful.

You will need:

• canned sardines – 200 g;
• salt;
• egg – 6 pcs.;
• pepper;
• mayonnaise – 280 ml;
• rice – 90 g;
• green onions – 35 g;
• carrots – 290 g.

How to cook:

1. Pour water over the eggs and boil for 12 minutes. Pour in cold water and wait until cool. Clear.
2. Using a fine grater, grate the yolks into different plates, then the whites.
3. Place carrots in water. Cook for 35 minutes. Check for doneness with a fork. If it easily enters the vegetable, then you can drain the water and cool the carrots. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water runs clear. To fill with water. The component should be covered by 2 fingers of liquid. Add some salt. Cover with a lid and cook until the water evaporates. For cooking, it is better to use long grain rice. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Allow the water to drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If there are bones, be sure to remove them. Chop green onions.
6. Place the rice on a plate and press down. Next, distribute the canned food, green onions and protein. Sprinkle with pepper. Distribute the carrots. Coat each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

The most satisfying salad is made with potatoes. It is this that gives the dish its special rich taste.

You will need:

• canned fish - jar;
• greenery;
• egg – 6 pcs.;
• mayonnaise;
• potatoes – 630 g;
• onion – 120 g;
• carrots – 370 g.

How to cook:

1. Drain the marinade from the canned food. Mash the fish with a spoon. If there are seeds, be sure to remove them.
2. Pour water over carrots and potatoes. Boil and peel.
3. Boil hard-boiled eggs. Grind the whites using a coarse grater, and the yolks with a fine grater.
4. Grate carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form the salad in layers: potatoes, fish, proteins. Coat each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. The salad must be soaked in the refrigerator for 3 hours.

8. With apple

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 on 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.

Layered Mimosa salad with fish and eggs is always associated with spring and the holiday of March 8, although it is prepared mainly in the cold season.

One has only to hear: “mimosa salad”, and one immediately imagines a family dinner in a festive atmosphere, the happy faces of loved ones, and, of course, a favorite salad from childhood and such a native one, which has long become a classic, along with Olivier and “fur coat”.

By the way, layered mimosa salad appeared relatively recently, in the 70s, when there was no particular abundance of products; the salad contains the most common ingredients that can always be found. Despite this, the unknown author of the recipe managed to create a real culinary bestseller, which is as relevant today as it was 40 years ago.

Let me note right away: in order to prepare Mimosa - a layered fish salad with eggs - that deserves the highest rating, you need to follow several rules. The rules are not complicated, but they are there. Rather, not even rules, but subtleties.

The most important secrets and subtleties of the Mimosa salad

ABOUT MAYONNAISE

Perhaps the most important thing is to choose a good mayonnaise. You need to buy a product with a high fat content, thick and must be from a trusted manufacturer, preferably containing less dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter. But, as we show in practice, it is better to take something fattier, but put less of it, this will not affect the taste, but if on the contrary - less fatty, but a lot... In puff salads, and Mimosa is no exception, each layer should retain its own taste, an excess of mayonnaise can “lubricate” all taste sensations and then, no matter how carefully the salad is prepared, the result will, to put it mildly, not be very good.

ABOUT EGGS

It is equally important to boil the eggs correctly; if you keep them in boiling water, the yolk will get a greenish tint, and this is undesirable, because we need it for the final stage - decorating the salad. So cook the eggs for no more than 10 minutes. By the way, you can use quail eggs instead of chicken eggs, but you need more of them.

ABOUT CANNED FISH

Pay careful attention to the choice of canned fish (the fish must be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturing plants, both ours and imported. If you already have certain preferences, buy tried and tested products (I have a couple of favorite canned food brands). Diet lovers can recommend canned tuna, it has very few calories, but, however, the taste is not for everyone.

AND FURTHER…

Before starting cooking, be sure to bring all salad ingredients to approximately the same temperature. If the temperature contrast is large (for example, eggs at room temperature and canned food from the refrigerator), the layers will not turn out beautifully.

Recently, the choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components that are not mentioned in the original recipe. I tried to collect the most popular options that definitely deserve attention.

Mimosa salad according to the classic recipe

In my opinion, the most successful recipe, characterized by a balanced taste.

Ingredients for the recipe:
boiled potatoes 3-4 medium size
boiled carrots 3pcs
1 white or red salad onion
hard-boiled eggs 4 pcs
canned fish 1 piece (200g)
mayonnaise
greens for decoration

How to make classic Mimosa

Take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical cooking mold without a bottom or cut one out of an unnecessary large plastic bottle.
We grate the potatoes and carrots separately on a fine grater; on a coarse grater, of course, it’s faster and easier, but it won’t be as tender.

Many people use fish as the first layer; in my opinion, this is not the best solution; after standing, it can drain and the salad will begin to “float”. We will have potatoes first, take half of the total amount and distribute them evenly over the bottom of the dish, trying not to compact them too much. Spread a thin layer of mayonnaise without overdoing it.

From canned fish (I usually take saury), carefully select the bones and mash it with a fork on a separate plate, after draining the oil into a separate container. Place the fish mixture on top of the potatoes. Again, grease with mayonnaise.

It was the turn of the salad onions. Cut it very finely and lay it out in the next layer. When adding onions, it is important not to overdo it with the quantity, because it can overwhelm the taste of the other ingredients. As the saying goes, everything is useful, but in moderation. If you don’t have salad onions, you can take regular onions, but after cutting them, you need to scald them with boiling water. This will remove excess sharpness and unnecessary bitterness.

For juiciness, at this stage, pour Mimosa with a spoonful of canned fish oil. Let's coat with mayonnaise.
The remaining grated boiled potatoes will be the next layer; just like the previous ones, we spread it with mayonnaise.
Next comes the carrots, with mayonnaise on top as standard.
The final layer is chopped egg whites. We also coat them with mayonnaise. Mimosa salad is almost ready, it’s just a matter of beautiful presentation.

There are many decoration options, it all depends on your imagination. Usually crushed yolk is used, sprinkling it on the top of the dish, and the edges are often decorated with finely chopped herbs. An applique of green onion feathers in the shape of a mimosa sprig and yellow flowers made from yolks on it looks impressive. A great option is to serve Mimosa on green salad leaves.
Having finished decorating, place the salad in the refrigerator for several hours so that all layers are soaked.
In general, be creative and your guests will gasp with delight!

Mimosa salad with cheese

Many people may like a good recipe even more than the classic one because of the new flavors.

Ingredients for the recipe:

boiled potatoes 3 or 4 medium size
boiled carrots 2 pcs
hard-boiled eggs 3 pcs
hard cheese 150g (can be replaced with a similar amount of processed cheese)
canned fish 200g
salad onion
mayonnaise
dill, parsley

How to prepare layered Mimosa salad with cheese

Peel the pre-boiled potatoes and carrots and grate them using a fine grater into different plates.
Peel the eggs, separate the yolk from the whites and grate them separately on a fine grater.
Cut the salad onion into small pieces.
We also grate the cheese on a fine grater.
Salt the butter from the canned food, remove the visible bones and mash it with a fork.
Divide the potatoes into two equal halves.

In a suitable, preferably glass (so that all layers are visible), salad bowl, we begin to assemble our salad. We lay out the ingredients in layers, coat each layer with mayonnaise and only after that add a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg whites, yolks.

We do not spread the final layer with mayonnaise. This is essentially the face of our salad.
Additionally, as a decoration, we will place a sprig of fresh dill on top. You can also combine several types of greens or, for example, surround the dish with green salad leaves.
Serve after refrigerating for at least a couple of hours.

Mimosa salad with rice

This salad uses rice instead of potatoes. Very good, try it!

Ingredients for the recipe:
boiled rice 1/2 cup
boiled carrots 3pcs
boiled eggs 3-4 pcs
canned fish saury or mackerel 1 piece (200g)
salad onion 1 piece
mayonnaise provencal
greens for decoration

Let's prepare the products: grate the carrots onto a fine grater, peel the eggs and cut them in half. Cut the salad onion into smaller pieces. Separate the whites and yolks and grind them separately using a fine grater, take the fish out of the can and mash it with a fork, first removing the remaining bones; they are absolutely not needed in the salad.

Let's choose the dishes and proceed directly to cooking. All components go in layers, and each layer is smeared with mayonnaise. The first layer is to evenly distribute the rice, then the fish mixture, then the onion, again rice, carrots, egg (white) and the last will be a layer of grated yolk. It acts as a decoration; there is no need to cover it with mayonnaise.

All that remains is to decorate the salad. To do this, we use greenery and imagination.
Two to three hours in the refrigerator is enough for the prepared salad to soak in and acquire its true taste. Now you can serve it to the table!

Mimosa salad with canned food

Another version of your favorite salad. Another order of alternating layers. It seems to be the same products, but the taste is new.

Ingredients for the recipe:
potatoes 300g
carrots 200g
onion 100-150g
canned fish 200g
eggs 3-4pcs
mayonnaise
greens optional

Boil carrots and potatoes until tender. When cool, peel and grate on a fine grater.
Separately, boil hard-boiled eggs. Let's put them in cold water and put them on the fire, so they won't burst during cooking. After cooling, remove the shell from the eggs. Cut them and separate the yolks from the whites.
From canned fish, I note, you can take any sea fish (whichever you like best), add salt to the oil. Mash the fish on a separate plate with a fork; if necessary, remove large pieces of bones.

Finely chop the onion and pour boiling water over it for a few minutes to remove bitterness and excess pungency. Add boiling water and rinse the onion with cold water. If you have sweet salad onions, you don’t need to pour boiling water over them.
Line the bottom of the salad bowl with a layer of canned fish and grease it with mayonnaise.
Place grated egg whites on top and coat with mayonnaise.
The next layer is carrots and mayonnaise.

Now the onion will go, we also grease it with mayonnaise.
Next are potatoes and, again, mayonnaise.
The final layer is grated egg yolk; we do not smear it with anything.
Decorate the salad with herbs as desired.
Before serving, keep the salad in the refrigerator for a couple of hours.
Bon appetit!

Mimosa salad with apple

An excellent salad with a slight sourness from the apple. The Semerenko variety is well suited.

Ingredients:
canned fish (saury or mackerel, you can have tuna, salmon, pink salmon) 200g
carrots 200g
1 medium-sized salad or regular onion
eggs 3-4pcs
hard cheese 180-200g
strong, juicy apple 1 pc.
mayonnaise

Let's start by preparing the food: boil the eggs and carrots and peel them when they cool. Salt the oil from the canned food, remove visible bones if necessary, and mash the fish until smooth. Finely grate the carrots, egg whites and yolks separately.

Cut the onion into small pieces and scald with boiling water to remove the bitterness. If you have salad onions, you do not need to pour boiling water over them.
There are also three smaller cheeses on a grater. Peel and grate the apple just before adding it to the salad to prevent it from darkening.
We begin assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except the last one.

Order of layers: fish, onion, egg white, grated cheese, apple, carrot, grated yolk.
Let it brew (it’s better to leave it overnight) and serve, garnished with herbs.

Mimosa salad with crab sticks

Pleasant taste and low calorie content at low cost make crab sticks a rather interesting product; they are also good for salads. Let's try mimosa with crab sticks!

Ingredients for the recipe:

potatoes 3pcs
hard cheese 150g
chilled crab sticks 200g
apple (Semerenko variety) 1 pc.
bow 1pc
frozen butter 100g
eggs 4pcs
mayonnaise

How to cook
To prepare the salad, take a transparent form and lay out the components in layers, and grease each one (except the butter) with mayonnaise.
Sequence of installation: finely grated boiled potatoes, grated egg whites, grated cheese, butter (must be frozen in the freezer first), grated, finely chopped white or red onion (if not, regular onion will also work, but after chopping, you need pour boiling water over it), chopped crab sticks, grated apple and, finally, finely chopped yolk, which does not need to be lubricated with anything.

In order for the layers to become saturated, you need to keep the salad in a cool place for 5-6 hours; it is best, of course, to leave it overnight.
Serve as a whole dish or in individual portions. You can decorate as desired.

Mimosa salad with salmon

The essence of the recipe is that the fish is not canned, but boiled, and there are no potatoes in the composition. Shall we get started?

Ingredients for the recipe:
salmon fillet 200g
chicken egg 4pcs
carrots 150g
cheese 150g
mayonnaise
green onion 1 bunch
greenery for decoration

Mimosa recipe with salmon

First, cook the salmon in a small amount of salted water.
Let's also boil carrots and eggs. When they have cooled, peel and chop the carrots using a fine grater, remove the yolks from the eggs and also grate them separately from the whites.
Grind the cheese in the same way.
Mash the fish fillet with a fork, removing any bones.
Let's cut the green onions.

In a container of suitable size, we begin assembling the salad, laying out its components in layers. Coat all layers with mayonnaise.
Products alternate in the following sequence: egg whites, fish, carrots, green onions, cheese, yolk.

We do not spread the last layer with mayonnaise, but decorate it with herbs, for example, dill.
After several hours of “rest” in the refrigerator, the salad can be served.

Help yourself!

Mimosa salad without potatoes

Potatoes are an important component in many salads, but you can do without them, as in this recipe.

Ingredients for the recipe:
boiled eggs 4 pcs
hard cheese 150g
fish (canned) 200g
butter 100g
sweet salad onion 1 pc
mayonnaise

How to make Mimosa salad without potatoes

We prepare the salad in a transparent salad bowl, but if you don’t have one, any suitable container will do.
Let's start by laying out the first layer of grated egg whites. Lubricate with mayonnaise.
The second layer is grated cheese and mayonnaise.

We will place the fish in the third layer, which we will first mash with a fork and, if we find any, we will remove large fragments of bones. Mayonnaise on top.
Next, spread the butter, coarsely grated (for convenience, it is better to keep it in the freezer). Here you can do without mayonnaise.
Then follow: chopped onion, mayonnaise, the rest of the fish, again mayonnaise and, finally, finally, grated yolks.

The salad will taste much better if you keep it in the refrigerator for several hours before serving.

Mimosa salad with cod liver

Cod liver is a valuable dietary product and an excellent substitute for canned fish in a salad.

Ingredients for the recipe:
cod liver (canned) 200g
boiled potatoes 3pcs
boiled carrots 2 pcs
cheese 100g
boiled eggs 3 pcs
bow 1pc
mayonnaise
greens for decoration

Peel and grate the pre-boiled potatoes and place them in a salad bowl or other suitable dish. Distribute it evenly and apply a thin layer of mayonnaise on top.
Mash the pieces of cod liver with a fork on a separate plate, it will go next. If desired, you can season with a little ground black pepper.
Next - chopped onion, grease it with mayonnaise.

It's the carrot's turn. We clean and grind it using a fine grater. We lay out another layer, not forgetting to grease it with mayonnaise.
Distribute the egg whites, crushed on a fine grater, in an even layer and also grease with mayonnaise.

The next one will be a layer of grated cheese, we will also spread it with mayonnaise.
Sprinkle the salad with chopped yolks and decorate with fresh herbs.
Place in the refrigerator for 6 hours to gain flavor and serve!

As you can see, there are quite a lot of options. I hope there is one among them that will become your favorite!

Fantasy on the theme of Mimosa salad with beets, cucumber and red caviar.

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 placing the ingredients on 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