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:

Boil jacket potatoes, carrots and eggs until tender. Leave to cool.

Peel the onion and cut into small cubes. Fill with cold water and add a tablespoon of vinegar. Let it marinate.

Open a can of sardines, transfer to a plate and remove the bones. Mash the fish with a fork until smooth.

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.

Next, place the sardine on the potatoes.

Drain the water from the onion, squeeze it out and place it on top of our fish. Lubricate with mayonnaise.

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.

Separate the whites from the yolks and cut into cubes. Place the whites in the next layer and coat with mayonnaise.

Next, place the remaining potatoes and also cover with mayonnaise.

We grate the egg yolks on a fine grater and cover our salad with them.

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:

Place potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.

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

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.

Peel the boiled potatoes and cut them into small cubes. If desired, it can be grated on a coarse grater.

We also peel and grate the carrots.

Drain the water from the onion and squeeze it thoroughly.

Three cheeses on a coarse grater.

Separate the egg yolks from the whites and grate them separately.

Next, take a nice deep salad plate and lay out half the potatoes as the first layer. Coat thoroughly with mayonnaise. Salt and pepper.

Next we lay out our fish, and pickled onions on top of it. Grease with a small amount of mayonnaise.

Lay out a layer of carrots and also coat with mayonnaise and salt.

Place the next layer of egg whites and mayonnaise.

Next comes a layer of remaining potatoes.

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:

Wash the carrots and potatoes and set to cook until tender. Also boil the eggs hard and leave to cool.

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.

Open the canned food and place it in a deep plate. Remove the bones from the fish and mash the fillet with a fork.

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.

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.

We place our canned food on the potatoes.

Drain the water from the onion, squeeze it out and place it on top of the fish. Lightly grease with mayonnaise.

Next, grate the carrots and add to the salad. We also grease with mayonnaise and add a little salt.

Separate the egg whites from the yolks and cut into small pieces. Spread the next layer and grease with mayonnaise.

Take the processed cheese out of the freezer, grate it on a coarse grater and place it on top of the whites. Add mayonnaise.

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:

Boil jacket potatoes, carrots and eggs until tender. Drain the water and leave to cool.

Cut the onion into cubes, pour cold boiled water and add a tablespoon of vinegar. Let it marinate.

Open a can of tuna and chop the fillet.

Next, take a salad plate and place diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.

Next we place the tuna.

Drain the water from the onion and place it on top of the tuna. Lubricate with a thin layer of mayonnaise.

Place the next layer of carrots grated on a coarse grater and coat with mayonnaise.

Next comes a layer of chopped egg whites, which also need to be seasoned and lightly salted.

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:

Boil carrots and chicken eggs until tender. Leave to cool.

Open the can, remove the bones and mash the fish fillet with a fork.

Boil the rice, add a little salt, butter and mayonnaise.

Take a serving plate and lay out the prepared rice as the first layer.

Next we place our canned food.

Chop the onion and sprinkle on the fish. Coat with mayonnaise.

Separate the whites from the yolks and grind. Place in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.

Grate the cheese and place it on top of the whites. Coat with a small amount of mayonnaise.

Grate the carrots and place in another layer. Coat with mayonnaise.

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:

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.

Cut the onion into small pieces and add boiled water. Add a tablespoon of vinegar and leave to marinate.

Open the pink salmon in oil and mash with a fork.

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.

Next, place a layer of pink salmon on the potatoes.

Squeeze out the pickled onions and place the next layer on top of the fish. Lightly coat with mayonnaise.

Place a layer of grated carrots on top of the onion and also grease with mayonnaise. Salt and pepper to taste.

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.

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:

Boil vegetables and eggs until tender. Leave to cool.

Place the butter in the freezer so that it freezes and is easy to grate.

Chop the onion into smaller pieces and marinate in water with a little vinegar.

Remove the bones from the canned fish and mash the fillets.

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.

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.

Next we place the boiled carrots grated on a coarse grater and also coat with mayonnaise.

Next comes a layer of the remaining potatoes, which should also be greased with mayonnaise and salted.

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.

Take the butter out of the freezer and grate it. Place on top of the whites and add salt.

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:

Wash and boil the potatoes and carrots in their skins. We also cook the eggs until done.

Grate the carrots on a coarse grater. We also grate the potatoes or cut them into small cubes.

Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.

Mash the cod liver with the butter using a fork.

Separate the egg yolks from the whites and grate them separately.

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.

We place our liver on top, and pickled onions on it.

Next, lay out the carrots, distribute them evenly and grease with mayonnaise. You can lightly salt and pepper it.

Place a layer of egg whites, salt and coat with mayonnaise.

Grind the cheese and place it on top of the whites. We also coat with a small amount of mayonnaise.

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:

Boil potatoes, carrots and eggs until tender. Set aside to cool.

Cut the onion into smaller pieces and marinate in water with the addition of vinegar.

Open the sardines and remove the bones. Push with a fork.

Cut the potatoes into cubes or three on a grater. Place in a salad bowl and grease with mayonnaise. Salt and pepper to taste.

Place fish fillet on top.

Drain the water from the onion, squeeze it well and place it on top of the fish. Grease with a small amount of mayonnaise.

Separate the whites from the yolks. Three on a grater.

Lay out a layer of whites. Lubricate with mayonnaise, salt and pepper.

Peel the apple and grate it. Spread the next layer and grease with mayonnaise.

Add a layer of grated carrots and coat with mayonnaise.

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.

Before we talk in detail about the layers of Mimosa salad and their sequence, let us briefly recall the history of its appearance. Mimosa was invented during the Soviet era, when only canned fish such as saury and sardines were freely available, and pink salmon, chum salmon and salmon were in terrible short supply and were difficult to obtain on major holidays. The salad got its name for its resemblance to the yellow, fluffy mimosa flower - its role here was played by crumbled chicken yolks. The salad quickly became popular not only for its simple ingredients, but also for its unusual, very interesting fishy taste, so mimosa was happily prepared for ceremonial tables.

What layers does mimosa include? The original recipe for the salad was as follows: egg whites, grated on a coarse grater, processed or hard cheese, grated more finely, half a can of boneless canned fish, a layer of grated butter, a layer of finely chopped onions. Next came the second half of the canned food, and between the layers they made a mesh of mayonnaise or simply spread the mayonnaise with a spoon. The top of the salad was invariably sprinkled with crumbled yolks. Later, the salad recipe was supplemented with boiled carrots, boiled potatoes or rice.

Perhaps, now saury or sardines are more often replaced with mackerel, pink salmon or salmon, and sometimes even apples or fresh cucumbers are added to mimosa to achieve a lighter taste. Some people like to put rice or potatoes on the first layer of salad, while others prefer to put fish, but this is not so important. The only rule when assembling mimosa is to leave the egg yolks on top, and all other layers can be in any order.

We hope that you will be able to prepare delicious mimosa according to our recipes without any problems!

Classic recipe for mimosa salad with canned food and cheese

Mimosa salad according to the classic recipe with canned food and cheese is one of those salads that is often found on our tables. And no wonder, because this salad is so delicious! Canned fish here can be anything, but it must be in its own juice or oil, because canned fish in tomato sauce is not added to mimosa.

60 min. Seal

Bon appetit!

Tip: you can not lubricate all the layers of mimosa indicated in the recipe with mayonnaise, but add less of it according to your desire. To reduce the fat content of the sauce, mix mayonnaise with non-acidic sour cream or unsweetened yogurt.

A simple and tasty recipe for mimosa salad with saury

Probably, in the USSR, the most popular version of mimosa was a salad with saury, because this fish most often appeared on sale in canned form. According to the classic recipe, each layer of mimosa is coated with a light mayonnaise mesh, so we recommend using low-fat and leaner mayonnaise so as not to increase the calorie content of the dish.

Ingredients:

• Saira in oil – 1 jar.
• Chicken eggs – 3-4 pcs.
• Hard or processed cheese – 100 gr.
• Onions – 1 pc.
• Mayonnaise - to taste.
• Salt, ground pepper - to taste.
• Fresh dill or parsley - for decoration.

Cooking process:

Remove the fish from the jar, mash the flesh, and remove the bones completely.

Chop the onion (white or purple, which is sweeter than yellow) very finely.

Peel and grate cooled potatoes and carrots, boiled in their skins.

For hard-boiled and also cooled eggs, you need to separate the whites from the yolks. The yolks are kneaded with a fork, and the whites are grated.

Assemble the salad in layers: potatoes, as the densest ingredient, are best placed in the first layer, sprinkle with onions, salt and make a mesh of mayonnaise.

Next: layer of fish + onion + mayonnaise mesh.

Next: grated cheese + light mesh.

Lastly, grated carrots are placed, and finely crushed yolks are sprinkled in to make the salad look bright and elegant.

Next, the mimosa is cooled for an hour in the refrigerator, then decorated with mayonnaise mesh and fresh dill.

Bon appetit!

Classic mimosa salad with sardine

If you're looking online for a quick, tasty, and inexpensive recipe, then make mimosa salad with canned sardines. Many people like this simple combination of boiled vegetables, fish and eggs with mayonnaise, and it’s not a sin to put the salad even on a holiday table, despite its apparent simplicity!

Ingredients:

• Sardines – 1 can.
• Potatoes – 2-3 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Chicken eggs – 3 pcs.
• Mayonnaise - to taste.
• Salt - to taste.
• Dill greens - for serving.

Cooking process:

Boil the potatoes, carrots and eggs until fully cooked; the eggs should be hard-boiled.

Peel the vegetables and grate them on a fine or medium grater.

Separate the whites from the yolks of the eggs, mash the yolks with a fork, and grate the whites.

Peel the onion and chop it very finely. Instead of onions, you can use green onions, and if you still use onions, then white or red are better, where there is less bitterness.

Remove the sardine pieces from the jar, remove the seeds and mash with a fork; you can add a little oil from the jar to them to make the fish juicier.

Place the salad in a salad bowl or on a wide flat plate in layers, starting with potatoes sprinkled with salt, onions and mayonnaise.

Next: layer of fish + onion + mayonnaise mesh.

Layer of proteins + mayonnaise mesh.

Layer of carrots.

Before serving, keep the salad a little cold so that the layers are soaked.

Then sprinkle with yolks, decorate with a thin mayonnaise mesh and dill sprigs.

Bon appetit!

Tip: all ingredients, except yolks and onions, can be divided into 2 parts and placed not in one layer, but in two layers in the salad. But in this case, not one, but two jars of fish are used, so the mimosa gets a more pronounced fishy taste. Use salt and pepper in mimosa at your discretion.

A delicious recipe for mimosa with mackerel

Many people like mimosa salad with mackerel more than the usual classic mimosa. Thanks to the fish, it acquires a completely different taste than when canned food is used. Hot smoked mackerel is softer, but you can add cold smoked mackerel, lightly salted mackerel and canned mackerel to mimosa.

Ingredients:

• Canned mackerel – 250 gr.
• Potatoes – 2-3 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Chicken eggs – 2-3 pcs.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black or white pepper - to taste.
• Greens - for serving.

Cooking process:

Boil carrots, potatoes and hard-boiled eggs in advance, peel them and grate them on a coarse or medium grater (only the whites of eggs are rubbed, and the yolks are mashed with a fork).

Finely chop the onion and marinate for 15 minutes (half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar + a little salt).

At the end, you need to strain the onions well from the marinade, rinse with water and shake off using a sieve.

Separate the pulp of smoked or lightly salted mackerel from the bones and cut into small cubes. Canned mackerel and hot smoked mackerel are simply mashed with a fork. Assemble the salad in the following order: grated potatoes, mackerel, egg whites, carrots.

Sprinkle each layer, except the last one, with onion cubes and be sure to coat them with a little mayonnaise. If desired, the layers are salted and sprinkled with black or white ground pepper.

Leave the finished salad in the refrigerator for about an hour, sprinkle with grated yolks and garnish with dill or parsley.

Bon appetit!

Mimosa salad with butter

A delicate mimosa salad can be prepared by adding butter. Regular mimosa is made with the simplest canned fish, but you can experiment and prepare mimosa with frozen butter and tuna or pink salmon.

Ingredients:

• Dry rice – 0.5 tbsp.
• Hard cheese – 100 gr.
• Butter – 50 gr.
• Canned fish – 1 can.
• Eggs – 4 pcs.
• Salt - to taste.
• Carrots – 1-2 pcs.
• Onions – 1-2 pcs.
• Mayonnaise - for lubricating the layers.

Cooking process:

Boil carrots and eggs in advance, as well as a bag of instant rice (or half a glass of regular round or long rice).

Finely chop the onion. If you don’t like its pronounced taste, then pour boiling water over the onion for 5 minutes or marinate for 15 minutes (for the marinade you need half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar and a pinch of salt). At the end, you need to drain the onion well and shake off the water through a sieve.

Grate the carrots, egg whites and cheese on a medium or coarse grater.

Mash the yolk with a fork.

Separate the fish flesh from the bones and mash with a fork.

To ensure that the salad has an even shape, you can assemble it using a culinary ring. The layers go in the following sequence: rice, egg whites, fish, grated frozen butter, carrots and cheese.

Each layer, except the last one, is sprinkled with a little onion and smeared with a mayonnaise mesh.

The finished mimosa with butter and cheese needs to be kept in the cold so that the butter hardens and the layers are saturated with mayonnaise.

Before serving, sprinkle the top of the salad with grated yolk.

Bon appetit!

Tip: to make the salad have a more pronounced fishy taste, you can add not 1, but 2 cans of canned fish, laying them out in two layers - fish lovers will like this option more.

Hearty mimosa salad with potatoes

The recipe for mimosa salad with potatoes is most often used to create something in the kitchen that is not expensive, but not too ordinary. This salad is prepared, as they say, from improvised ingredients, but in the end it turns out very tasty!

Ingredients:

• Sardine or other fish - 1 can.
• Potatoes – 2-3 pcs.
• Chicken egg – 3 pcs.
• Processed cheese – 150 gr.
• Carrots – 1-2 pcs.
• Mayonnaise - to taste.
• Salt - to taste.
• Onions – 1 pc.

Cooking process:

Boil the root vegetables in their uniforms, cool and peel them.

Do the same with hard-boiled eggs.

Grind the potatoes and carrots on a medium grater.

Next, you need to grate the whites coarsely so as not to crumble them, but you will have to crumble the yolks with a fork and do it as finely as possible.

Separate the canned fish from the bones, and mash the flesh with a fork, adding a little oil from the canned food to the pulp.

Chop the onion very finely; you can marinate it or put it fresh in the salad.

Let's start assembling the mimosa. The first is potatoes + a little onion + a mesh of mayonnaise.

Fish + a little onion + mayonnaise mesh.

Egg white + mayonnaise mesh.

Carrots + a little onion + mayonnaise mesh.

On top (and on all sides if the salad is laid out on a flat plate) sprinkle the mimosa with processed cheese grated on a medium grater. The cheese needs to be kept in the freezer for at least an hour so that it can be easily grated.

Sprinkle chopped yolks on top and add sprigs of green dill.

Bon appetit!

Step-by-step recipe for making mimosa with rice

Mimosa salad with rice is just as delicious as mimosa with potatoes. And to find out which you like more, prepare both versions of mimosa. Salad won't force you to spend too much time in the kitchen if you buy rice in small, disposable bags that cook quickly and easily.

Ingredients:

• Canned fish – 1 can.
• Mayonnaise - to taste.
• Carrots – 2 pcs.
• Dry rice – 0.5 tbsp.
• Eggs – 4 pcs.
• Salt - to taste.
• Onion – 1-2 pcs.

For the marinade:

• Vinegar 9% – 1 tsp.
• Water – 0.5 tbsp.
• Salt – a pinch.
• Sugar – 0.5 tsp.

Cooking process:

Cook, cool and peel the carrots and eggs in advance.

Grate the carrots, grate the egg whites, and mash the yolks into fine crumbs with a fork.

Cook the rice in salted water until fully cooked, drain and cool. You can even rinse the rice a little so that it is not too sticky.

While the rice is cooking, pickle the onion, cut into thin quarters or cubes. Prepare the marinade according to the recipe.

Soak the onion in the marinade for 15-20 minutes and strain it, rinse with clean water and squeeze (you don’t have to rinse it if you like heavily pickled onions).

Place half of all the cooked rice in an even layer on the bottom of the salad bowl, brush it with a little mayonnaise.

Mash the flesh of the boneless fish with a fork and place half of the pulp on the rice (you can pour juice from canned food on top of the fish to make it juicier).

Place half of the entire onion + mayonnaise mesh on the fish.

The next layer is grated carrots.

Next: egg whites + mayonnaise mesh.

Next: rice + mayonnaise + the rest of the canned food.

Place the remaining pickled onions + mayonnaise mesh on top.

Mimosa with rice can be kept in the refrigerator, covered, so that the salad cools a little, and before serving, garnish with grated yolks and dill sprigs, creating an imitation of mimosa flowers.

Bon appetit!

Mimosa salad recipe with apples

We suggest you add the taste of grated apple to your regular mimosa – it couldn’t be more appropriate in this salad. The apple will give its aroma and the necessary freshness to the rest of the components, and in the end you will get a very original dish.

Ingredients:

• Chicken eggs – 4 pcs.
• Hard cheese – 120 gr.
• Saira in oil – 1 jar.
• Onions – 1 pc.
• Apple – 1 pc.
• Carrots – 1 pc.
• Mayonnaise - to taste.
• Fresh dill - for decoration.

For the marinade:

• Water – 0.5 tbsp.
• Table vinegar – 1 tsp.
• Salt – a pinch.
• Sugar – 1 tsp.

Cooking process:

Peel the carrots and hard-boiled eggs, boiled until tender, and let cool.

Separate the whites and yolks of the eggs.

Mash the yolks with a fork and place them in a separate container.

Grate the whites and do the same with the carrots.

Cut the onion into very thin quarter rings, or even smaller ones.

Place the onion in a deep bowl, pour half a glass of cooled boiled water with vinegar, a pinch of salt and sugar. Marinate the onion for 10-15 minutes, then strain the marinade. If the onion seems sour, you can rinse it with boiled water and strain.

Remove the saury from the jar, remove the bones and mash the pulp with a fork.

Place saury at the bottom of the salad bowl or flat dish where you plan to collect the salad, sprinkle it with onions and make a mesh of mayonnaise. Don't put too much mayonnaise.

Next: a layer of grated proteins + a light mesh of mayonnaise.

The next layer is grated cheese.

Next: grated apple without seeds and peel + a thin mesh of mayonnaise.

The top of the salad and its sides, if it is assembled on a dish, need to be sealed with a layer of boiled grated carrots.

Then the salad can be cooled in the refrigerator for 1 hour, and just before serving, garnish with mashed yolks and dill sprigs.

Bon appetit!

Mimosa with cucumber - step-by-step recipe

Traditional mimosa is greatly varied by adding fresh cucumber. This vegetable always gives any dish a taste of spring freshness, a light crunch and a very pleasant, subtle aroma. And mimosa salad is no exception.

Ingredients:

• Canned fish in oil – 1 can.
• Onions – 1 pc.
• Large carrots – 1 pc.
• Chicken eggs – 3-4 pcs.
• Fresh cucumber – 1-2 pcs.
• Mayonnaise - to taste.
• Dill - for decoration.
• Table salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Boil a large carrot or two or three medium ones until tender, then cool and peel the skin of the carrots.

Also boil the eggs until hard-boiled.

Chop the onion into small cubes. Take white or purple onions, which have less bitterness than yellow ones. If desired, pour boiling water over the chopped onion for 5 minutes so that it becomes limp and releases its bitterness.

Grate the carrots. How you do it, large or small, doesn't really matter.

In peeled and cooled eggs, separate the whites from the yolks. Mash the yolks with a fork and grate the whites, just like carrots.

Strain the canned food from the oil, remove the bones from the fish, and mash the pulp with a fork. If the fish tastes dry, add a little oil from a jar and mash it again with a fork.

Wash the cucumbers (2 small ground cucumbers or half of one large long greenhouse cucumber), cut off the ends and grate them on a coarse grater. You don’t need to do it shallow, otherwise the cucumber will release a lot of its juice.

Assemble the salad in layers. Place a layer of canned food on the bottom of a salad bowl or flat plate, followed by a mayonnaise mesh and a little onion.

Next – protein + a thin mesh of mayonnaise and a little onion.

Next, cucumber + layer of grated carrots.

Decorate the top of the salad with grated yolk and sprigs of fresh dill to create an association with mimosa flowers.

Bon appetit!

Mimosa salad is a holiday salad whose main ingredients are cheese, eggs, canned fish, onions, butter and mayonnaise.

Mimosa salad got its name because of its appearance - the surface of the prepared salad resembles spring mimosa flowers scattered in the snow. The classic Mimosa recipe involves using layers of whites of boiled eggs, grated on a coarse grater, hard cheese, grated on a fine grater, half a can of canned fish (salmon, chum salmon, pink salmon, sockeye salmon, saury, etc.), half a can of mayonnaise , grated frozen butter, finely chopped onions, the other half of canned fish, half of mayonnaise, grated yolks of boiled eggs.

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.

The resemblance to Mimosa flowers (Silver Acacia) is achieved thanks to the yolks of eggs (crushed and scattered on the surface of the salad). Adding other products (potatoes and carrots) is not allowed.

Classic MIMOSA recipe:

• whites on a coarse grater
• cheese on a fine grater
• half a can of salmon, sardines or other canned fish
• half a jar of mayonnaise
• finely chopped onion
• butter on a coarse grater
• half a can of salmon (fish)
• half a jar of mayonnaise
• yolks on a fine grater
• a little dried dill on top

The salad must be made the day before so that it soaks and sets.

The popularity of salad in the USSR (and in modern Russia) has led to the emergence of a wide variety of cooking recipes.

The salad has not only a beautiful name and appearance, but also an amazing taste. Mimosa salad is one of the classic dishes present on our holiday tables. Mimosa rightfully occupies this place. This is a hearty, but at the same time light and airy salad, and the presence of fish in it makes it also healthy.

The salad cannot be called light, but, nevertheless, its advantage is that it can be classified as “salads without meat”, and in our time, many people like this, because... we are trying to review our diet and include more fish and vegetable dishes, since we already have a huge amount of meat on our menu))

Mimosa salad - 50 most delicious recipes

Mimosa salad has long been a welcome guest on the holiday table; it is very easy and simple to prepare. In this regard, every year more and more variants of this famous dish began to appear.

Mimosa salad with canned fish and potatoes

Mimosa salad with canned fish and potatoes. Familiar, tasty. :) And bright enough for a festive table, for example, as a New Year's snack. Decorate the New Year's menu 2020, recipes with photos will tell you how to decorate the salad.

Ingredients (for 8 servings):

• Fish canned in oil (pink salmon, saury, etc.) - 1 jar ( 240 G)
• Potato - 2-3 PC.
• Chicken eggs - 3-4 PC.
• Carrot - 1-2 PC.
• Bulb onions - 1 PC.
• Mayonnaise - to taste
• Greens - to taste
• Salt - to taste

Preparation - 1 hour:

• How to prepare Mimosa salad with canned food: Wash and boil potatoes and carrots in their skins until tender ( 20-30 minutes, check the softness of the vegetables with a knife). Cool and peel.
• Boil hard-boiled eggs ( 10
• Peel the onion, wash and finely dice.
• Open a jar of canned fish in oil.
• Mash with a fork.
• Assemble the Mimosa salad in layers on a plate lightly moistened with water. Coat each layer with mayonnaise mesh. 1 layer - proteins; 2 layer - half the fish; 3 layer - onion; 4 layer - potatoes;
• 5 layer - carrots; 6 layer - the rest of the fish; 7 layer - yolks.
• Garnish the Mimosa salad as desired (for example, with pomegranate seeds and herbs) and place in the refrigerator to soak and cool for 2-4 hours. Mimosa salad with canned fish is ready. Bon appetit!

Ingredients:

• Sardine in oil - 200 G
• Eggs - 6 PC.
• Cheese - 150 G
• Onion - 70-100 G
• Frozen butter - 100 G
• Dill greens - 0,25-0,5 beam
• Mayonnaise - 150 G

Preparation:

• How to prepare the classic Mimosa salad: Remove the fish from the oil. Remove from large bones and mash with a fork.
• Boil the eggs, cool, peel. Separate the whites from the yolks.
• Mash the yolks with a fork.
• Grate the cheese on a fine grater.
• Finely chop the greens.
• Peel and grate the onion.
• When all the ingredients are prepared, lay out the classic Mimosa salad in layers: 1 layer - egg whites.
• 2nd layer - cheese.
• 3rd layer - fish.
• You need to distribute it on top of the fish 0,75 all mayonnaise.
• 4th layer - onion.
• 5th layer - half of the egg yolks.
• Then the remaining mayonnaise.
• 6th layer - greens. Since I wanted to achieve a “winter” mood, I took a double portion of greens and sprinkled it not only on the top, but also on the sides of the salad.
• 7th layer - butter. Frozen butter should be grated on a fine grater directly into the center of the salad, and then carefully distributed over the entire surface.
• And finally, the final one, 8 layer - the remaining egg yolks. For greater effect, I recommend additionally rubbing the yolks through a sieve directly onto the salad and carefully distributing them. The salad should be refrigerated for 2 hours. Classic Mimosa salad is ready. Bon appetit!

Beautiful and simple Mimosa salad

A beautiful and simple Mimosa salad that will always help. This salad must be placed on the table in a glass bowl.

Ingredients (for 4 servings):

• Canned fish (preferably something in oil) - 1 jar ( 240 G)
• Boiled potatoes - 2 PC. ( 200 G)
• Carrot - 1 PC. ( 150 G)
• Bulb onions - 1 head ( 50 G)
• Chicken eggs - 2 PC.
• Mayonnaise - 100-150 G
• Salt - 2 pinches

Preparation - 1 hour (your 30 minutes):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Pour cold water over the eggs and bring to a boil. Cook over medium heat 10 minutes. Drain the boiling water. Pour cold water over the eggs, cool, and peel.
• Wash the potatoes and carrots, add cold water and boil in their skins over medium heat until tender ( 20-30 minutes). Cool and peel.
• Potatoes cut into cubes size 0,5 *0,5 cm.
• Grate the carrots on a coarse grater.
• Separate the yolks from the whites of boiled eggs. Crumble the yolks.
• Grate the whites on a fine grater.
• Peel the onion, wash and finely chop.
• Open a jar of canned fish in oil. Mash the fish in the jar with a fork along with the oil and bones (they are soft).
• Lay out the Mimosa salad in layers, pouring mayonnaise over each layer of vegetables and layer of protein. First, canned fish.
• Then onion (finely chopped).
• Next, boiled potatoes, cut into cubes (salt 1 a pinch of salt).
• Then a layer of mayonnaise ( 2-3 Art. spoons).
• Next - boiled carrots, grated.
• Mayonnaise again ( 2-3 Art. spoons).
• Next, also grated boiled egg white (salt 1 a pinch of salt).
• Grease the egg white with mayonnaise ( 2 Art. spoons and crumble the yolk on top. Mimosa salad is ready. Cool in the refrigerator 2-3 hours. Bon appetit!

Every housewife has her own secrets for preparing Mimosa puff fish salad. I'll share mine today! Bon Appetit everyone!

Ingredients:

• Fish canned in oil (mackerel, saury, sardine, etc.) - 2 banks
• Boiled potatoes - 2-3 PC.
• Boiled carrots - 1-2 PC.
• Red salad onion (you can use regular one) - 1-2 PC.
• Boiled chicken eggs - 4 PC.
• Hard cheese - 200 G
• Mayonnaise - to taste
• Salt - to taste
• Fresh herbs (for decoration)

Preparation:

• Prepare the ingredients for the Mimosa puff fish salad. Boil potatoes and carrots in advance, cool and peel. Hard-boil the eggs, cool and peel.
• Finely chop the onion and pour boiling water over it to “kill” all the bitterness. Once the water has cooled, you can drain it and use the onion for its intended purpose.
• Since this is a layered salad, we assemble it immediately in the container in which we will serve it. Grate the boiled potatoes as the first layer. Salt and grease with mayonnaise (a couple of tablespoons). You can mix the potatoes with mayonnaise so you don’t have to wait too long for the salad to soak.
• Rub the boiled carrots with a second layer. We also coat this layer with mayonnaise.
• Next comes canned fish and red onion. Mayonnaise again.
• Separate the yolks from the egg whites. Grate the whites into a salad bowl. This is another layer that also needs to be coated with a little mayonnaise.
• After the proteins comes a layer of grated cheese and again mayonnaise.
• Rub the yolks on a fine grater as the last layer.
• Decorate the Mimosa salad with fresh herbs (or according to your desire and taste). Ideally, the Mimosa puff salad should be given a couple of hours to soak properly. But I didn’t have such an opportunity, and still the Mimosa salad turned out very tasty!

Mimosa salad - a real salad

A salad prepared according to this recipe can be served as a second course. The Mimosa salad is so nutritious and satisfying. This is a real “Mimosa”, and not the salad with carrots that is served in canteens and, sometimes, in restaurants.

Ingredients:

• Boiled eggs - 5 PC.
• Dutch cheese - 100 G
• Canned fish (saury, mackerel, trout) - 2 banks
• Butter - 100 G
• Small onion - 1 PC.
• Mayonnaise - to taste

Preparation - 1 hour:

• How to prepare Mimosa salad: Egg whites on a coarse grater.
• Cheese on a coarse grater.
• 1 can of canned fish.
• Mayonnaise.
• Butter, on a coarse grater.
• Finely chopped onions.
• 1 can of canned fish.
• Mayonnaise.
• Egg yolks on a fine grater. Mimosa salad is ready.

It was a rare holiday in most Soviet families without Mimosa. Unfortunately, today this salad is so criticized that it seems that it is not even a salad, but simply a world evil... But if you do everything according to the rules, you will get a completely different result.

Mimosa salad is an interesting phenomenon of Soviet cuisine. It is believed that it appeared in the mid-70s of the 20th century, but there is no exact information about who prepared it for the first time - a cook in a restaurant or some housewife at home. Be that as it may, the availability of ingredients and interesting taste allowed this recipe to take root in the culinary traditions of the USSR.

It got its name from the decoration of the top layer with crushed boiled yolk, reminiscent of mimosa flowers, also popular at that time.

It is believed that the traditional recipe should have 9 or 10 layers. The presence of oil in the composition is disputed, hence the “or”. There are certain rules for preparing Mimosa salad.

Firstly, to avoid confusion, you need to prepare this salad in portions. By putting a portion from a salad bowl on your plate, you will get something, but not Mimosa.

Secondly, only layers with boiled vegetables need to be coated with mayonnaise. All other salad ingredients are juicy and self-sufficient in themselves.

Thirdly, mayonnaise should only complement the taste and not interrupt it. Therefore, you need to put it on just a little bit, in a thin transparent layer. It took me 1.5 coffee spoons (not even teaspoons) for each layer.

Ingredients (for 2 servings):

• Potatoes boiled in salted water - 2-3 PC.*
• Carrots boiled in salted water - 1 PC.
• Hard-boiled eggs - 2-3 PC.*
• Red/blue onion - 1-2 PC.*
• Canned salmon - 1/2-2/3 banks
• Butter from the freezer - 2 a piece the size of a dice each
• Mayonnaise - 9 coffee spoons
• • - depending on size

Preparation:

• Grate the potatoes on a coarse grater, grate the carrots on a fine grater.
• Mash the fish with a fork. Separate the whites from the yolks and grind them separately. Finely chop the onion or grind it in a blender.
• Place a ring on each plate. I use a ring from an Ikea cookie set.
• We lay out the products in layers, compacting each layer with a spoon and paying special attention to the edges so that there are no “gaps” there. This will make the layers more expressive. Layers: half onion, quarter potato; 1,5 coffee spoons of mayonnaise, half a carrot, 1,5 coffee spoons of mayonnaise.
• Quarter protein.
• Half a fish. Take the butter out of the freezer. Rub it 1 cube on a fine grater. Place a quarter of the potatoes on top and brush 1,5 coffee spoons of mayonnaise.
• The last layer is a quarter of the protein. We repeat the same with the second portion. Place in the refrigerator for 30 minutes for the vegetables to soak in the mayonnaise and the salads to cool.
• We take the salads out of the refrigerator, use the blade of a knife to pass along the ring so that the salad is better separated from the mold. Sprinkle with chopped yolk. We remove the ring and...
• ...serve to the table.

Mimosa salad is a very beautiful dish

Mimosa salad is a very beautiful dish. And since the salad is prepared quite simply, it can often be seen on the holiday table. If you are still thinking about what to cook for the New Year 2020, recipes with photos will come in handy.

Ingredients:

• Canned fish (saury) - 1-2 banks
• Bulb onions - 1 PC.
• Chicken eggs - 5-6 PC.
• Hard cheese - 100 G
• Boiled carrots - 3-4 PC.
• Boiled potatoes - 4 PC.
• Mayonnaise - to taste
• Greens - to taste

Preparation - 1 hour:

• Prepare food. Boil the potatoes in their jackets, boil the eggs, peel the carrots.
• Finely chop the onion.
• Grate the cheese, carrots and potatoes on a coarse grater.
• Separate the whites from the yolks.
• Chop the yolks with a fork and grate the whites on a coarse grater.
• Mash the canned fish with a fork.
• Chop the greens.
• We form the salad. The first layer is potatoes and a layer of mayonnaise. The next layers are onion, cheese, mayonnaise, grated protein, fish, mayonnaise. Then carrots and mayonnaise.
• Sprinkle with herbs and chopped yolk on top. Bon appetit!

I present to your attention the most “Soviet” salad in the world :) This recipe for “mimosa” is with cheese. Minimum products and time spent - maximum taste and tenderness. New Year is coming, I recommend it. :)

I advise you to put the butter and hard cheese in the freezer in advance for a couple of hours.

Ingredients (for 6 servings):

• Saury canned in oil - 1 jar
• Hard cheese - 100 G
• Chicken eggs - 5 PC.
• Bulb onions - 1 PC.
• Mayonnaise - 150 G
• Butter - 80 G
• Fresh parsley - to taste

Preparation - 30 min:

• Products for the Mimosa salad with saury are in front of you.
• How to prepare Mimosa salad with saury: Boil chicken eggs hard-boiled, to do this, put them in cold water, bring to a boil and cook 10 minutes from the moment of boiling. Then drain the hot water and pour cold water over the eggs to cool.
• Peel the eggs from the shell, separate the whites from the yolks, grate the whites on a coarse grater.
• Mash the yolks with a fork into fine crumbs.
• Grate hard cheese on a coarse grater.
• Open a can of canned fish. Partially drain the oil. Mash the fish with a fork.
• Peel the onion, wash and finely chop.
• Grate the butter on a coarse grater.
• Layer the Mimosa salad in layers: 1 - proteins; 2 - cheese; 3 - fish; 4 - mayonnaise mesh; 5 - onion; 6 - butter; 7 - mayonnaise mesh; 8 - yolks.
• Garnish the salad to taste and refrigerate for at least 2 hours. Mimosa salad is ready in a hurry. Bon appetit!

New Year's table recipes are often those dishes that we rarely cook on the everyday menu. For example, layered Mimosa salad with sardines. The salad is simple, but it will look beautiful on the holiday table and will make you want to try the beautiful salad.

All salad products are good friends with each other, creating a very delicate taste.

“Mimosa” is laid out in layers - if you distribute them correctly, you can achieve a good result.

Ingredients:

• Potato - 2 PC.
• Carrot - 1 PC.
• Canned sardines - 1 jar
• Eggs - 2 PC.
• Processed cheese - 1 PC.
• Butter - 5 G
• Mayonnaise - 220 G
• Parsley - for decoration

Preparation:

• It is necessary to wash all the vegetables well to remove excess dirt and set to cook. Potatoes and orange fruit can be boiled in one pan, removed when ready.
• Separately, set the eggs to boil.
• Clear all cooked ingredients from the top unnecessary layer and let cool.
• The first layer will be potatoes. Grind it on a grater with medium holes, spread a good layer of mayonnaise on top.
• After pouring out all the unnecessary liquid, remove the sardines from the jar, crush them and place them on top of the potatoes. Each layer must be covered with mayonnaise.
• Separate the yolk from the white, grate only the white on top.
• Next will be processed cheese and a small piece of butter. The oil must first be placed in the freezer. Grate a solid piece of butter using a small grater.
• Then cover the salad with grated carrots and mayonnaise on top.
• At the very end, finely chop the yolks. They do not need to be covered with mayonnaise. Place the salad on the refrigerator shelf to cool. Then garnish with a sprig of parsley and serve. Bon appetit!

Ingredients (for 4 servings):

• Canned fish (saury, sardines in oil) - 1 jar ( 240 G)
• Carrot - 2 PC. ( 250 G)
• Mayonnaise - 220 G
• Green onion - 1 bunch ( 50 G)
• Chicken eggs - 3 PC.

Preparation - 40 minutes (your 20 minutes):

• Prepare ingredients for Mimosa salad.
• How to prepare layered Mimosa salad: Wash the carrots thoroughly, cover with cold water, bring to a boil, cook 20 minutes.
• Wash and hard boil the eggs. To do this, add cold water and bring to a boil. Brew 10 minutes from the moment of boiling.
• Peel the eggs and carrots.
• Grate the carrots on a coarse grater.
• Separate the eggs into whites and yolks.
• Grate the whites on a fine grater (or chop them finely).
• Wash the green onions and chop finely.
• Drain the oil from canned fish. Remove the fish from the bones.
• Mash the fish with a fork.
• To make the layers in the finished salad look neater, I recommend using a special salad pan. Place the fish in a salad bowl 1 row.
• Add on top 3 Art. l. mayonnaise. Gently spread it over the surface of the fish.
• Then lay out the chopped carrots and smooth them slightly.
• Add and distribute evenly 3 Art. l. mayonnaise.
• The third layer is finely chopped green onions.
• Apply a mesh of mayonnaise (again 3 Art. spoons).
• The last layer is grated or finely chopped egg white
• Apply a mesh of mayonnaise to the protein.
• On top, decorate the Mimosa salad with puff yolk, which you grate on a fine grater directly onto the salad.
• Carefully remove the salad pan.
• You can decorate the salad with green onions. The finished Mimosa salad should be placed in the refrigerator for 2-3 soak for an hour.

A delicate layered salad of canned fish looks very elegant!

Ingredients:

• Rice - 1 cup
• Eggs - 6 PC.
• Sardine in oil - 200 G
• Onion - 100-150 G
• Cheese - 150 G
• Frozen butter - 80-100 G
• Mayonnaise - 9 Art. spoons
• Salt - 0,25 teaspoons
• Greens for decoration

Preparation:

• How to prepare layered Mimosa salad with rice: Boil the rice. To do this, fill it 2,5 glasses of water, bring to a boil, add salt. Cook covered at low simmer 15 minutes. Then drain the water, rinse the rice and cool to body temperature.
• Add 3 Art. spoons of mayonnaise and ground black pepper. Mix. Place in the refrigerator.
• Boil eggs hard ( 10 minutes), cool and peel.
• Remove the fish from the oil and dry. Remove the bones and mash the pulp with a fork.
• Finely chop the onion.
• Layer Mimosa salad with rice. Place rice on a plate (or in a transparent salad bowl). Lightly press it down.
• Place fish on top.
• Then spread the onion over the surface.
• Spread on top 4 Art. spoons of mayonnaise. Set the salad aside and prepare the ingredients for the next layers.
• Grate the cheese on a fine grater.
• Separate the whites from the yolks. Grate the whites on a fine grater.
• Mash the yolks with a fork.
• We continue to lay out the salad. Place the next layer of cheese. You need to put a little mayonnaise on it - 2 Art. spoons.
• Then add the egg whites.
• Top with half the yolks.
• Then finely grate three frozen butter directly onto the salad.
• And the final layer is the remaining yolks. For greater fluffiness, it is better to rub them through a sieve directly over the salad. Garnish the layered Mimosa salad with rice with a sprig of dill and serve. Bon appetit!

Layered salmon salads are not only very tasty, but also look incredibly impressive on the table. One of the most traditional layered salads is “Mimosa”, the recipe for which with cheese, canned salmon and eggs we bring to your attention.

Ingredients (for 6 servings):

• Canned salmon - 1 jar
• Eggs - 5 PC.
• Cheese - 150 G
• Onion - 1 PC.
• Mayonnaise - 4-6 Art. spoons

Preparation - 10 minutes (your 10 minutes):

• Prepare ingredients for Mimosa salad with cheese and salmon.
• How to prepare Mimosa salad with salmon and cheese: Disassemble the fish, remove the bones and skin, and mash.
• Peel the onion and chop finely.
• Pour boiling water over it.
• Grate the cheese.
• Boil the eggs, separate the white from the yolk.
• Place Mimosa and cheese on a plate in layers in this order: 1 layer: 2 from 5 Grate the whites evenly on a fine grater directly over the dish.
• 2nd layer: lay out salmon, sprinkle with onions.
• Grease with mayonnaise ( 2-3 Art. spoons).
• 4th layer: add grated cheese.
• 5 layer: 3 Grate the remaining protein on a fine grater over a dish.
• Grease with mayonnaise ( 2-3 Art. spoons).
• Layer 6: sprinkle with crumbled yolk. You can crumble the yolk by hand, but the layered salmon salad will look neater and taste more delicate if you rub the yolk through a sieve (right over the salad). Place the prepared salmon salad with cheese and eggs in the refrigerator for a while to soak (for 3-4 hours).

We will offer everyone’s favorite “Mimosa” salad for the holiday table and for dinner.

Ingredients (for 8 servings):

• Potato - 2 PC.
• Carrot - 1-2 PC.
• Boiled eggs - 3 PC.
• Canned fish in oil - 1 jar (to taste)
• Bulbs - 1 PC.
• Mayonnaise - 200 g (to taste)
• Lettuce leaves - 1 bunch (to taste)
• Salt - 1 teaspoon (to taste)

Preparation - 50 minutes (your 30 minutes):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Wash the potatoes and carrots, place in a casserole, cover with cold water, and bring to a boil. Add salt. Boil vegetables in salted water over low heat until tender (about 20 minutes). Cool the vegetables. Peel vegetables and chicken eggs.
• Grate the carrots on a coarse grater.
• Grate the potatoes on a coarse grater.
• Peel the onion, wash and cut into small cubes.
• Separate the whites from the yolks. Then finely chop the whites.
• Grate the yolks on a fine grater.
• Open a jar of canned fish, mash with a fork (you don’t have to drain the oil).
• Add Mimosa salad. Wash the lettuce leaves. Line a flat dish with lettuce leaves.
• Next, lay out the canned fish, pour over mayonnaise ( 1-2 Art. spoons).
• After this, add a layer of chopped proteins. If desired, you can grease with mayonnaise ( 1 Art. spoon).
• Then layer onions.
• Next are the potatoes. Pour mayonnaise over everything again ( 3-4 Art. spoons).
• Next, put a layer of carrots and grease with mayonnaise ( 2-3 Art. spoons).
• Sprinkle everything with grated yolk on top. Chill the salad in the refrigerator for about 2 hours. Mimosa salad is ready. Bon appetit!

Mimosa salad with tuna will decorate your holiday table.

Ingredients:

• Carrot - 2 PC.
• Potato - 2 PC.
• Bulb onions - 1 PC.
• Eggs - 5 PC.
• Canned tuna - 2 jars
• Mayonnaise - 300 G
• Vinegar - 2 Art. l.
• Sugar - 2 tsp
• Greens (rosemary)

Preparation:

• Prepare ingredients for Mimosa salad with tuna. Boil carrots, potatoes and eggs, peel everything.
• To pickle onions you will need sugar and vinegar. For lubricating layers of salad - mayonnaise. For decoration I used fresh rosemary, you can decorate it to your taste.
• Pickle the onion. To do this, chop the onion finely.
• Pour boiling water over 30 seconds
• Pour boiling water through a sieve.
• Pour cold boiled water over the onion, add vinegar and sugar, leave for 30 minutes.
• Grate potatoes, carrots, whites and yolks on a fine grater.
• Mash the tuna with a fork.
• Assemble the salad in layers in the following order: 1 . Tuna.
• 2. Protein.
• 3. Carrots.
• 4. Onion.
• 5. Potatoes. * Grease all layers with mayonnaise (I just don’t put mayonnaise on the onions).
• Sprinkle the yolks on top of the salad.
• Garnish the Mimosa salad with tuna with rosemary sprigs.
• Bon appetit!

Someone will say that Mimosa salad is not a new recipe. Yes, but this salad is delicious, beautiful and even somehow cheerful. If the mood turns out to be "rainy", let's correct it with the help of Mimosa salad. And how to cook Mimosa not just with potatoes, but with an apple and cheese, I’ll tell you and show you now.

Boil the potatoes in their jackets. Boil the eggs hard.

Cut the onion into half rings and pour boiling water for 3-5 minutes.

Mash the fish with a fork and place on the dish as the first layer.

Place the second layer of onions. We will grate all other components in layers on a coarse grater (including cold butter) directly onto the dish. And the sequence of products will be like this:

After fish and onions - mayonnaise.

Then - butter.

Potato.

Mayonnaise (a little).

And sprinkle with chopped green onions.

As an option, make the layers thinner and repeat their sequence twice.

It will be tastier if you do not serve the Mimosa salad right away, but cover the dish with cling film and place it in the refrigerator for at least several hours. Mimosa salad will not disappoint you!

Ingredients:

• Canned fish (sardine or saury, natural or in oil) - 1 jar ( 240 G)
• Onions (white salad) - 1 PC.
• Potato - 2-3 PC.
• Butter (chilled, grated) - 2 Art. l.
• Mayonnaise - 5-6 Art. l.
• Eggs - 2-3 PC.
• Apple (sour varieties) - 1 PC.
• Hard cheese, grated - 3 Art. l.
• Green onion, chopped - 1-2 Art. l.

Preparation:

• This is what the Mimosa salad looks like in cross section.”

Ingredients:

• Potato - 500 G
• Carrot - 250 G
• Eggs - 5 PC.
• Crab sticks - 200 G
• Mayonnaise - 200-220 G

Preparation:

• How to prepare a layered salad with crab sticks: Wash the potatoes, boil them in their skins ( 20 minutes), peel and grate on a fine grater.
• Wash the carrots, boil them in their skins ( 20 minutes), peel and also grate on a fine grater.
• Boil eggs, peel. Separate the whites from the yolks. Grate the whites on a fine grater.
• Finely chop the crab sticks.
• Place layered salad with crab sticks. 1 th layer. Place half of the potatoes on a flat plate. Grease with mayonnaise ( 4 Art. spoons or 70 d) - cover the surface of the salad with a thin mesh of mayonnaise, as shown in the photo below.
• 2nd layer. Place chopped crab sticks. 3 th layer. Lay out the egg whites.
• Cover the salad again with a mesh of mayonnaise ( 3 Art. spoons).
• 4th layer. Place the remaining potatoes on top. Press lightly.
• And again grease the salad with mayonnaise ( 3 Art. spoons).
• 5th layer. Then cover the top and sides of the salad with a layer of grated carrots.
• 6th layer. Rub the chicken yolk on top of the layered salad with crab sticks, carefully distributing it over the entire surface.
• Keep puff salad with crab sticks in the refrigerator 1 hour. Bon appetit!

Recipe for the festive Mimosa salad with pink salmon. A very tasty and easy to prepare puff salad with canned fish and vegetables.

Ingredients (for 2 servings):

• Canned pink salmon - 140 G
• Potato - 2 PC.
• Carrot - 1 PC.
• Chicken eggs - 2 PC.
• Green onion - 10 G
• Mayonnaise - 40 G

Preparation - 40 minutes (your 10 minutes):

• Prepare the ingredients for the Mimosa salad with pink salmon. Cook vegetables and eggs in well-salted water until tender.
• How to prepare layered Mimosa salad with pink salmon: Place the canned fish in oil on the first layer of fish salad, having previously rubbed it with a fork.
• Then - a layer of potatoes, grated on a coarse grater. Lubricate with mayonnaise.
• Grate carrots in the same way as potatoes and form the next layer, grease with mayonnaise.
• We separate the whites from the yolks. Grate the whites on a coarse grater and sprinkle on top of the carrots.
• Mix the yolks, grated on a coarse grater, with chopped green onions.
• We spread the final layer of yolks - and the Mimosa salad with pink salmon is ready.
• Let the layered salad with fish, vegetables and eggs soak and serve to the festive table!

The classic is canned fish, but we decided to use hot smoked mackerel, due to which there will be less liquid in the infused salad.

Ingredients (for 6 servings):

• Hot smoked mackerel - 1 PC.
• Eggs - 6 PC.
• Onion - 1 PC.
• Cheese - 100 G
• Butter - 50 G
• Mayonnaise - 4-5 Art. spoons

Preparation - 4 hours 40 minutes (your 40 minutes):

• Preparing ingredients for Mimosa salad.
• How to prepare Mimosa salad: First of all, put the oil in the freezer (preferably in advance) and set the eggs to boil. Cooking eggs 5 minutes (hard-boiled).
• Let's prepare the rest of the products, clean the fish...
• Carefully select the bones and chop them (preferably with your hands, not with a knife).
• Three cheeses on a coarse grater.
• We cut the onion.
• While I was washing the dishes, the eggs were just boiled. Cool, clean, separate the yolks. Cut the whites finely. Everything is ready for cooking.
• Now in the salad bowl we put the Mimosa salad in layers and don’t forget about the mayonnaise. The first layer is chopped whites. Spread with mayonnaise ( 1-2 Art. spoons).
• We lay out the fish.
• Place onions on top and lightly brush with mayonnaise ( 1 Art. spoon).
• Now comes the turn of the butter, which is in the freezer. It also needs to be grated directly onto the salad.
• Make a layer of grated cheese and, again, mayonnaise ( 2 Art. spoons).
• We are reaching the finish line: grate the yolk directly onto the salad (sprinkle the grated yolk onto the salad as carefully as possible) and put the Mimosa salad in the refrigerator for at least a couple of hours.
• When the salad is infused, serve. You can decorate the Mimosa salad with herbs, it all depends on your imagination.

Mimosa salad with rice is an interesting variation of the famous and beloved dish by many. The salad according to this recipe turns out incredibly tender and airy, with a pleasant creamy taste.

Ingredients (for 6 servings):

• Canned saury - 300 G
• Rice - 120 G
• Hard cheese - 150 G
• Eggs - 6 PC.
• Bulb onions - 100 G
• Butter - 100 G
• Mayonnaise - 120 G
• Salt - to taste

Preparation - 1 hour (your 45 minutes):

• We prepare all the necessary products. Place the butter in the freezer first.
• Wash the rice thoroughly and pour 300 ml water Boil rice 15 minutes, then drain in a colander.
• Boil eggs hard ( 10 minutes after the water boils). Then cool the eggs in cold water.
• Put in rice 1 a tablespoon of butter and mayonnaise. Salt and pepper. Stir and let the rice cool completely.
• Peel the onion and cut into small cubes.
• Pour boiling water over the onion and add 2 pinches of salt. Let's stand 15 minutes and drain in a colander.
• Drain the oil from the canned fish and mash the fish with a fork.
• We peel the eggs and separate the whites from the yolks.
• Cut the whites into small cubes.
• Grate the yolks on a fine grater.
• Grate the cheese on a fine grater. Before you start assembling the salad, put all the ingredients in the refrigerator for 10-15 minutes so that they are the same temperature.
• Place the forming ring on the plate. I have a ring with a diameter of 10 see Divide the products into three parts.
• Place the fish in the first layer.
• Place rice on the fish.
• Place the next layer of cheese.
• Lubricate with mayonnaise.
• Lay out the egg whites.
• Place a layer of fish again.
• Lay out the next layer of onions.
• Lubricate with mayonnaise.
• Lay out some of the yolks.
• Now rub the butter directly into the ring on a fine grater. The result is an airy creamy layer.
• We rub a little yolk through a sieve and lay it out as the last layer. Repeat the process twice with the remaining products. From the specified amount of ingredients, three forming rings with salad are obtained.
• Mimosa salad with rice is ready. Serve immediately. Bon appetit!

Fish salad “Chrysanthemum” is a relative of the puff salad “Mimosa”, but much lighter and more tender. And most importantly, the salad is quick, tasty, and you don’t have to cook the vegetables!

1. Lay out the ingredients of the Chrysanthemum salad in layers in the following order: whites of boiled eggs, mashed with a fork; processed cheese, grated on a coarse grater; grated butter; finely chopped onion; mayonnaise; sardine in oil, mashed with a fork.

2. Peel the apple, grate, mix with mayonnaise and lay in an even layer on top of the salad.

3. Decorate the Chrysanthemum fish salad with chopped yolks.

Ingredients:

• Boiled eggs - 5 PC.
• Processed cheese - 2 PC.
• Butter - 50-100 G
• Bulb onions - 1 PC.
• 1 jar
• Apples - 2 PC.
• Mayonnaise

Mimosa salad is a recipe for a proven and popular cold appetizer.

How to prepare Mimosa salad:

1 layer - potatoes,

2nd layer - carrots,

3rd layer - green onions,

4 layer - protein,

5 layer - mashed canned fish,

6 layer - protein,

7 layer - yolk,

Coat each layer of Mimosa salad with mayonnaise.

Ingredients (for 4 servings):

• 2 eggs
• 2 pcs. boiled potatoes
• Mayonnaise
• 1 can of canned fish
• 1 carrot
• Green onions

Let's prepare the Mimosa salad for the holiday. The recipe is simple, tasty and festive.

Ingredients (for 12 servings):

• Salmon - 1 jar ( 240 G)
• Mayonnaise - 1 jar ( 200 G)
• Bulb onions - 1 PC.
• Protein - 4 PC.
• Butter - to taste ( 50-100 G)
• Cheese - to taste ( 100-150 G)
• Boiled carrots - 3 PC.
• Potato - 3 PC.
• Green onion - to taste
• Yolk - 4 PC.

Preparation - 50 minutes (your 20 minutes):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Wash, place potatoes and carrots in a cauldron, cover with cold water. Boil. Reduce heat to low, simmer with the lid on until the vegetables are cooked (about 20 minutes potatoes, about 30 minutes carrots). Drain the water. Cool. Clean.
• Place the eggs in a saucepan. Fill with cold water. Add 1 teaspoon salt. Put on fire, bring to a boil. Reduce heat to medium and simmer (about 10 minutes). Drain the water. Fill with cold water. Cool.
• Peel the eggs. Rinse. Separate the whites from the yolks.
• Peel and wash the onions. Cut into cubes.
• Wash and chop the green onion.
• Open a can of canned salmon. Drain some oil. Mash the salmon with a fork.
• Then place the salmon in a salad bowl and coat with mayonnaise to taste ( 2-3 Art. spoons).
• Place the next layer of prepared onions.
• Grate the remaining products directly into the salad bowl in layers in the following sequence: - egg whites;
• - butter from the freezer;
• - grated cheese + mayonnaise ( 2-3 Art. spoons);
• -boiled carrots + mayonnaise ( 2-3 Art. spoons);
• -boiled potatoes + mayonnaise ( 2-3 Art. spoons);
• - green onions;
• - egg yolks. Garnish the Mimosa salad as desired, chill in the refrigerator 2-3 hours. Mimosa salad is ready and ready to serve. Bon appetit!

Today I will share a recipe for a wonderful layered Mimosa salad, and also tell you how to serve the salad in a beautiful round form.

Ingredients:

• Canned sardines - 1 jar
• Eggs - 2 PC.
• Bulb onions - 1 PC.
• Hard cheese - 100 gram
• Carrot - 4 PC. (small size)
• Mayonnaise - to taste
• Mustard - to taste

Preparation:

• How to prepare Mimosa salad: Place the eggs in a small bowl, place on the stove and hard-boil.
• Wash the carrots, put them in a saucepan, add water, add salt and boil until tender.
• When the carrots are cooked, peel them.
• Do the same with the eggs - peel them.
• Now grate the eggs and carrots on a coarse grater.
• Open the canned food, place the fish on a plate and remember it with a fork. At the same time, leave the oil in a tin; we won’t need it for the salad.
• We begin to lay down the layers of Mimosa salad. If you like the salad served as in the photo, take a plastic bottle and cut off the neck and bottom. You will get a cylinder, which you place on a plate and alternate layers of salad. Place a layer of fish on the bottom of a cylinder mold placed on a plate and pour over mayonnaise.
• Place chopped onions on top, which you can marinate in vinegar if desired. I didn’t do this because I don’t really like vinegar. Pour mayonnaise and mustard over the onions and lay out a layer of carrots, which also season with mayonnaise.
• Place the egg layer and also brush it with mayonnaise.
• Place the cheese as the last layer of Mimosa salad; you don’t need to pour anything on top; you can decorate it only with herbs. If your cheese is not bright yellow, then swap it with the egg. Only in this case will it be necessary to divide the yolk and white into two layers, with the yolk on top.
• Before serving the salad, lift the mold, only very carefully so as not to destroy our salad. As you can see, this salad is very simple and easy to repeat. The Mimosa salad looks appetizing, and the taste is most delicate. Bon appetit!

Salad "Mimosa" is a layered fish salad that will decorate the festive table on a birthday, New Year... The salad has many advantages - it is tasty, beautiful, and relatively inexpensive. Of the various mimosa recipes, I was interested in the version of the salad with rice rather than potatoes.

Ingredients (for 8 servings):

• Canned fish (tuna, pink salmon, sardines) - 1 jar ( 240 G)
• Hard cheese - 200 G
• Rice - 100 G
• Carrot - 2-3 PC.
• Bulb onions - 1 PC.
• Chicken eggs - 5-6 PC.
• Mayonnaise ( 67 %) - 200-300 G
• Greens (for decoration) - to taste

Preparation - 1 hour:

• Ingredients for the Mimosa salad with rice in front of you.
• How to prepare Mimosa salad with rice: Wash the carrots and cover with cold water. Boil until tender (approx. 30 minutes).
• Boil eggs hard ( 10 minutes after boiling). Cool and peel.
• Rinse the rice, boil in plenty of water (I usually pour 1 :4 ) until ready ( 20-30 minutes). Drain the rice in a colander and rinse. Drain the water well.
• Peel the onion, wash and chop finely.
• Open a can of canned fish. Mash the fillet with a fork.
• Grate hard cheese.
• Separate the yolks from the whites. Grate the whites on a fine grater.
• Grate the yolks on a fine grater.
• Grate the carrots on a coarse grater.
• Assemble Mimosa salad with rice. Place on a flat dish in layers: 1 layer - rice and mayonnaise mesh; 2 layer - prepared fish fillet, onions and mayonnaise mesh;
• 3rd layer - grated cheese and mayonnaise mesh; 4 layer - grated protein and mayonnaise mesh; 5 layer - carrots and mayonnaise mesh;
• 6th layer - crushed yolk (thanks to which this salad got its name).
• Decorate the Mimosa salad as desired. Cool and serve. Bon appetit!

Everyone knows the Mimosa salad. I don't like canned fish, with the exception of caviar and cod liver. I really like this cod liver salad. It is similar in composition to Mimosa, but much better in taste. As a dressing, you can use mayonnaise or sour cream with mustard, whichever is more to your taste.

Ingredients:

• Cod liver - 200 G
• Boiled potatoes - 2-3 PC.
• Boiled eggs - 2 PC.
• Cheese - 60 G
• Leeks or shallots - 50 G
• Mayonnaise (or sour cream with mustard) - 60 G
• Salt - to taste
• Black pepper - to taste
• Fresh greens - to taste

Preparation:

• Finely chop the leek.
• Rinse the leek with water to remove soil and sand, if necessary.
• Grate the boiled potatoes on a coarse grater, or mash them with a fork.
• Add onions and mayonnaise (or sour cream and mustard) to the potatoes. You can add salt and pepper.
• Divide boiled eggs into whites and yolks.
• Grate the yolks and cheese and mix.
• Now you can assemble a puff salad with cod liver. For beauty and convenience, I use a ring. The bottom layer of the salad is potatoes with onions and mayonnaise.
• Then grate the egg white.
• Then mash the cod liver with a fork and add a little liver oil.
• Place cheese and yolk on top.
• You can add fresh dill or parsley. Carefully remove the ring.
• Cod liver salad (almost “Mimosa”) is ready. Bon appetit!

A very simple and tasty puff salad - fish, with vegetables, but without eggs. Good for Lent. Even though this is not a real “mimosa”, a bright salad with corn can decorate any holiday table, even New Year’s :)

Ingredients (for 4 servings):

• Potato - 3-4 PC.
• Carrot - 1-2 PC.
• Canned fish (saury, pink salmon, tuna) - 1 jar
• Bulb onions - 1 PC.
• Canned corn - 200 G
• Lenten (or regular) mayonnaise - to taste
• Salt - to taste
• Greens for decoration

Preparation - 1 hour:

• How to prepare Mimosa salad with corn: Wash the potatoes and carrots, put them in a cauldron, and cover with cold water. Boil in jacket until tender ( 20-30 minutes). Cool and peel.
• Layer Mimosa salad with corn. Open the jar of fish and mash the fish with a fork. Place the first layer in a salad bowl.
• Peel, wash and finely chop the onions. Place a second layer in a salad bowl.
• Cut the potatoes into cubes. Lay out in a third layer.
• Salt the potatoes, then a layer of mayonnaise.
• Grate the carrots.
• Place carrots in the fourth layer.
• Salt a layer of carrots. Mayonnaise.
• Open a can of corn.
• Place the last layer of canned corn. Cool down 2-3 hours in the refrigerator. Mimosa salad with corn is ready. Bon appetit!

A light holiday salad with tuna, cheese, apple, as a variant of the Mimosa salad, will not leave anyone indifferent. Try making this fish salad and see for yourself how good it is.

Ingredients:

• Canned tuna - 1 jar
• Apple - 1 PC.
• Boiled carrots - 1 PC.
• Boiled eggs - 2 PC.
• Processed cheese - 100 gram
• Mayonnaise - to taste
• Salt - to taste

Preparation:

• How to prepare tuna salad: Peel the eggs and cut into cubes, as for the Olivier salad. Cut all subsequent ingredients into cubes of the same size.
• Using special knives, peel the apple and remove the core.
• Cut the apple into cubes.
• Also cut the processed cheese, observing the proportions of the previous components.
• Peel and cut the boiled carrots.
• Place all ingredients in a deep plate. Add the tuna, which you remember with a fork. Season with salt and add mayonnaise.
• Mix the salad well, place it beautifully on a dish and serve the tuna salad to the table.
• Ready-made holiday salad with tuna. Bon Appetit everyone!

Regular fish salad Mimosa in the form of a star and Raffaello appetizer with cheese and crab sticks.

Mimosa salad:

1st layer - pink salmon from a jar (mash with a fork), grease with mayonnaise;

2nd layer - grated whites, grease with mayonnaise;

3rd layer - grated boiled carrots, grease with mayonnaise;

4th layer - finely chopped onions, first rinse with boiling water to avoid bitterness, brush with mayonnaise;

5th layer - grated boiled potatoes, grease with mayonnaise;

6th layer - grated cheese, grease with mayonnaise.

Sprinkle boiled yolks on top. Layers can be changed at your discretion.

Appetizer Raffaello:

Grate the cheese and garlic on a fine grater.

Finely chop some of the crab sticks, grate the second part on a fine grater and set aside.

Mix cheese, garlic and chopped crab sticks with mayonnaise. Make balls from the prepared mixture and roll them in grated crab sticks. You can put an olive in the middle of the ball.

Ingredients:

• Canned pink salmon - 1 jar
• Potato - 2 PC.
• Egg - 5 PC.
• Carrot - 1 PC.
• Bulb onions - 1 PC.
• Cheese - 100 G
• Garlic - 2-3 clove
• Crab sticks - 1 small package
• Mayonnaise - to taste

A variation on the theme of the Mimosa salad - with salmon and cucumbers. Layered salad for the holiday table can be prepared in portions.

Ingredients (for 2 servings):

• Salted salmon - 80-100 G
• Eggs - 2 PC.
• Fresh cucumbers - 1-2 PC.
• Potato - 1-2 PC.
• Mayonnaise - 6-8 teaspoons (to taste)

Preparation - 2 hours (your 25 minutes):

• How to prepare salad with salmon and cucumber: To garnish, cut off and set aside 1-2 thin slices of salmon. Finely chop the rest of the fish.
• Hard boil eggs ( 10 min.), cool under cold water, peel. Separate the white from the yolk. Set aside the yolk. Grate the whites on a coarse grater.
• Wash the cucumber and grate it on a coarse grater.
• Boil potatoes in their skins (minutes 25 , until soft). Cool the boiled potatoes, peel and grate on a coarse grater.
• We begin to lay out the layered salad with salmon and cucumber. Attention! If you make a cocktail salad with salmon in portions, in tall transparent bowls (or other suitable containers), then all the mayonnaise should be divided into as many servings as the number of bowls with salad you have! So. 1 1st layer - pieces of salmon.
• 2nd layer - egg white. Spread a third of the mayonnaise on top.
• 3rd layer - cucumber.
• 4th layer - potatoes.
• Spread two thirds of mayonnaise on top. Carefully coat the potatoes with mayonnaise, forming a small dome.
• 5th layer - grate the egg yolk directly onto the salad. You can grate the yolk separately, but you need to make sure that it remains fluffy.
• Make a decoration from the salmon strips that have been set aside, for example a rose like the one in the photo. Place the salad with salmon and cucumber in the refrigerator for 1-2 hours. Then serve the salad on the table. Bon appetit!

The Mimosa salad, beloved by many, with its beautiful design, is suitable for a festive table.

Ingredients (for 4 servings):

• Potato - 1 PC.
• Carrot - 1 PC.
• Bulb onions - 1 PC.
• Eggs - 2 PC.
• Tuna, canned in oil - 150 G
• Mayonnaise - 3 Art. l.
• Vinegar - 1 Art. l.
• Sugar - 2 pinches
• Salt - to taste
• Ground black pepper - to taste
• Dill (for decoration) - 3 twigs

Preparation - 1 hour (your 20 minutes):

• Let's prepare the ingredients for the Mimosa salad.
• Boil potatoes and carrots. To do this, put the vegetables in a saucepan and pour them 2 l water. Let the water boil and cook the vegetables until tender. 20-25 minutes. Boil chicken eggs in boiling water 9 minutes. Drain the water from the eggs, let them cool and peel the eggs.
• Cut the onion into small cubes. Pour vinegar over the onions and add a little sugar and salt. Let the onions marinate.
• Grate the boiled and cooled potatoes on a medium or fine grater.
• Place the potatoes on the bottom of the salad bowl and grease the top of the layer 1 tsp mayonnaise.
• Mash the tuna with a fork until smooth.
• Place the canned fish in a second layer and grease the top of the layer 1 tsp mayonnaise.
• Salt the liquid from the pickled onions and place the onions in the third layer of salad.
• Grease a layer of onion with mayonnaise.
• Grate the boiled and cooled carrots on a medium or fine grater, like potatoes.
• Lay out the carrots in the fourth layer, brush the top of the layer with mayonnaise.
• Separate the whites and yolks from the boiled eggs. Grate the whites on a medium grater.
• Place the egg whites in a fifth layer and generously brush the top with the remaining mayonnaise.
• Grate the egg yolks on a fine grater.
• Decorate the top of the salad with a sprig of dill and yolk mimosa.
• The festive Mimosa salad is ready. Bon appetit!

There are many ways to prepare this wonderful salad, but I offer my own)

1. Boil potatoes and carrots until tender.

Cool, clean.

2. Finely chop the onion. Pour boiling water over it, leave for 10 minutes, then drain the water, rinse the onion in cold water (this is done so that the onion does not become bitter).

3. Grate carrots and potatoes on a fine grater.

4. Boil hard-boiled eggs. Separate the whites from the yolks. Grate the whites on a fine grater. Grate the yolks on a fine grater.

5. Drain the oil from the fish, mash the fish with a fork.

6. Place potatoes on the bottom of the salad bowl and brush with mayonnaise.

Place onion on potatoes and add a little salt.

Place carrots on the onion and spread with mayonnaise.

Place the egg whites on the carrots, add a little salt and coat with mayonnaise.

Place the fish on the whites.

7. Place in the refrigerator for 10 minutes, then carefully turn the salad bowl over onto a flat plate of suitable diameter.

Garnish with grated yolks, cucumbers and herbs. Submit.

Ingredients:

• Canned fish - 200 G
• Potato - 300 G
• Carrot - 200 G
• Onion - 150 G
• Eggs - 4 PC.
• Mayonnaise
• Fresh cucumber (for decoration) - 1 PC.
• Parsley (greens) (for decoration)
• Dill (greens) (for decoration)

Layered Mimosa salad, decorated in the shape of a snowman, will delight your guests and will be an excellent decoration for the holiday table. Your kids will be happy to help you prepare this salad.

Stock up on the necessary ingredients and get to work :)

1. Boil carrots and jacket potatoes in salted water. Boil the eggs hard (10 minutes). Cut the onions into half rings and pour hot boiled water for a few minutes so that the onions lose their bitterness.

2. First you need to shred the fish with a fork. Lay out the first layer.

3. Then grate a layer of boiled potatoes on top and spread with mayonnaise.

4. Sprinkle onions on top.

5. Grate the carrots on a coarse grater and place the fourth layer. Don't forget to grease with mayonnaise.

6. Grate the processed cheese on a fine grater and lay out a layer. Better, of course, is hard cheese, but I always add processed cheese to this salad. As they say, not for everybody.

6. In the classic version of this salad, the last layer is egg yolks, but we will swap the top two layers so that the salad is snow-white. So, grate a layer of egg yolks on a fine grater, brush with mayonnaise, and then a layer of whites, which also need to be grated.

7. All that’s left is to decorate! We cut out all the necessary elements from the carrot, cut the olive in half, cut out the eyelashes from the second olive and the “Snowman” is ready to delight your children and guests! It's a good idea to let it sit for a few hours before serving.

Bon appetit!

Ingredients (for 4 servings):

• Canned sardine in oil - 1 jar
• Eggs - 4 PC.
• Medium potatoes - 3 PC.
• Carrot - 1 PC.
• Processed cheese - 1 PC. ( 90-100 G)
• Large onion - 1 PC.
• Mayonnaise - to taste

For decoration:

• Boiled carrots - 1 PC.
• Olives - 2 PC.

Peel the carrots and potatoes, boil, cool and grate on a coarse grater separately from each other. Hard-boil the eggs, cool, peel, and separate the whites from the yolks. Finely chop the whites, puree the yolks

Through a sieve. Finely chop the onion. Dry the canned fish and mash with a fork.

Layer fish, egg whites, carrots, onions and potatoes into a salad bowl. Grease each layer with mayonnaise. Pour mayonnaise over the salad, sprinkle chopped herbs around the edges, and place the yolks in the middle.

Ingredients:

• Canned fish in oil - 1 jar
• Eggs - 4 PC.
• Carrot - 2 PC.
• Potato - 3-4 PC.
• Onion - 1 PC.
• Green onion - 200 G
• Or parsley - 200 G
• Or dill - 200 G
• Mayonnaise - 250 G

The classic recipe for Mimosa salad with canned fish is probably familiar to everyone. But as an experiment, you can prepare this salad with herring. Thanks to lightly salted fish, the taste of the Mimosa salad becomes richer. The salad is quite inexpensive, which allows you to prepare it both on weekdays and for a holiday table.

Ingredients (for 4 servings):

• Herring fillet - 200 G
• Processed cheese - 70 G
• Potato - 100 G ( 1 PC.)
• Carrot - 70 G ( 1 PC.)
• Eggs - 2 PC.
• Onions - ¼ pcs.
• Mayonnaise - 100 G
• Ground black pepper - to taste
• Salt - to taste

Preparation - 1 hour 10 minutes (yours 30 minutes):

• We prepare the necessary products for preparing the Mimosa salad with herring.
• Boil potatoes and carrots until tender 20 minutes after boiling.
• Boil eggs hard 10 minutes after boiling.
• Cut the herring fillet into small cubes.
• Peel the onion and cut into cubes.
• Grind the processed cheese on a coarse grater.
• Peel the cooled eggs and separate them into whites and yolks.
• Grate the whites on a coarse grater, and the yolks on a fine grater.
• Peel the potatoes and carrots and grate them separately on a coarse grater.
• We begin to assemble the salad in layers. For this purpose I use a cooking ring with a diameter of 12 cm, placing it on a flat plate. Based on the size of the ring, I will have two plates of salad. It is advisable to press down each layer of salad slightly so that after removing the ring, the layered salad holds its shape well. Place the herring in the first layer.
• Place onion on the herring fillet.
• Lubricate with mayonnaise.
• Spread a layer of grated protein.
• Then comes a layer of carrots.
• Lubricate with mayonnaise.
• Spread melted cheese.
• Distribute potatoes on top. Salt and pepper to taste.
• We also grease the potatoes with mayonnaise.
• Place the last layer of yolks. Place the puff salad with herring in the refrigerator for at least 30 minutes.
• Mimosa salad with herring is ready. Before serving, remove the molding ring. Bon appetit!

Peel the potatoes, grate them on a coarse grater, place them in a thin layer on a dish and brush with mayonnaise. Grate the egg whites, place on the potatoes and brush with mayonnaise. Finely chop the onion and scald with boiling water, then place it on the potatoes and brush with mayonnaise. Peel the apples, grate them, place them on the onion and brush with mayonnaise. Use a fork to separate the salmon into small pieces, place on the apples and brush with mayonnaise. Sprinkle finely chopped egg yolks on top.

Ingredients:

• Salmon - 1 jar
• Potato - 1-2 PC.
• Boiled eggs - 5 PC.
• Bulb onions - 2 heads
• Apple is better than Antonovka or Semirenka - 3 PC.
• Mayonnaise - 200 G

Layered Mimosa salad made from fish, eggs, carrots can be prepared with a sauce made from low-fat curd mass and mustard.

Ingredients:

• Sardine (boiled or canned) - 350 G
• Eggs - 5 PC.
• Carrot - 250 G
• Pasty cottage cheese, fat content up to 5 % - 200 G
• French mustard (beans) - 20 G
• Greens - for decoration

Preparation:

• Prepare all the listed products for the Mimosa salad with cottage cheese.
• How to prepare Mimosa salad with cottage cheese (without mayonnaise): Wash the carrots and let them cook for 30 –40 minutes.
• Boil hard-boiled eggs ( 10 minutes).
• Combine the cottage cheese with mustard and mix well.
• Mash the fish thoroughly with a fork.
• Separate the finished egg whites from the yolks and grate them.
• Place a puff pastry mold on a serving plate.
• Place the whites in the first layer.
• Add half of the chopped fish.
• Lubricate the fish with curd dressing. Grate the peeled carrots on a fine grater.
• Place the carrot layer in the mold.
• Repeat the fish layer on top.
• Cover it with curd sauce.
• Finely grate the egg yolks.
• Sprinkle them on the salad.
• Carefully remove the mold and decorate with herbs if desired.

Today on the agenda is the Mimosa puff salad. This fish salad is easy to prepare and the cooking process takes a minimum of time. As dishes for Mimosa, you can choose either one large container or portioned cups. It's a matter of taste!

It’s better to serve the Mimosa salad, and what’s better - I would even say it’s a must, in a glass or transparent container. Then your guests will be able to see and appreciate your hard work and beautiful layers of salad.

Ingredients:

• (on 6 cups)
• Canned fish (I had a sardine today) - 1 jar
• Carrot - 4 PC. small or 2 PC. large
• Eggs - 2 PC.
• Bulb onions - 1 PC.
• Hard cheese - 200 gram
• Mayonnaise - 100 gram
• Mustard - 1 tbsp
• Sugar - 1 tsp
• Vinegar - 2 tbsp
• Salt - to taste

Preparation:

• How to prepare Mimosa salad: Place the eggs in a saucepan, add water and let them cook.
• Wash the carrots, put them in a pan with water and also put them on the stove to cook.
• Peel the onions, wash them, cut them into half rings and marinate in vinegar and sugar.
• When the carrots are cooked, cool them, peel them and grate them.
• We will do the same with the egg, peel and grate. I bought the cheese already grated, if you have it in a whole piece, then grate it too.
• Open the sardines, drain the oil, and use a fork to remember the fish.
• When all the products are prepared, we will begin to put them in the molds. I prepared the salad in cups, but you can use one large container. So, place the fish at the bottom of the mold, pour mayonnaise and mustard over it.
• Place pickled onions and carrots on top and pour mayonnaise again.
• Place the grated egg, which also pour mayonnaise.
• And the last layer is grated cheese. Now we won’t water it with anything on top, but will just decorate the Mimosa salad with a sprig of herbs. Let the salad sit for about 30 minutes and you can serve the Mimosa salad to the table.

Peel the eggs from the shell, separate the whites from the yolks. Grate the whites on a coarse grater, grate the cheese on a fine grater, finely chop the onion, chop the salmon, grate the chilled butter on a coarse grater.

Place all the products in a salad bowl in layers in the following sequence: proteins, butter, cheese, onions, salmon, mayonnaise, then again proteins, butter, cheese, onions, salmon, mayonnaise. Sprinkle grated yolk on top and cool for 2-3 hours. Before serving, garnish with herbs.

Ingredients:

• Boiled eggs - 6 PC.
• Canned salmon - 1 jar
• Butter - 75 G
• Cheese - 75 G
• Onion - 1 PC.
• Mayonnaise - 0 .75 banks
• Greens to taste

Now, I’m slowly preparing for the New Year. So to speak, “a test of the pen” :) I’ll suggest making a New Year’s “Goat” salad. You can use your favorite salad as a base. For example, fish puff salad.

Ingredients (for 8 servings):

• Canned fish in oil (tuna, saury, etc.) - 1 jar ( 200-250 G)
• Potato - 4-5 PC.
• Carrot - 2-3 PC.
• Bulb onions - 1 PC.
• Hard cheese - 150 G
• Mayonnaise - 200-250 G
• Chicken eggs - 4-5 PC.
• Salt - to taste

For decoration:

• Olives
• Dill
• Boiled carrots

Preparation - 1 hour:

• The ingredients for the “Goat” salad are in front of you.
• How to prepare New Year's salad "Goat": Wash the potatoes and carrots well. Place in a saucepan. Fill with cold water and put on fire. Boil. Cook over low heat, covered, until done (approx. 20-25 minutes). Cool. Clear.
• Place eggs in a saucepan. Fill with cold water. Put on fire. Boil. Boil hard-boiled over medium heat (approx. 10 minutes). Fill with cold water. Cool and peel.
• Cool potatoes and carrots. Clear. Grate on a coarse grater.
• Separate the whites from the yolks of boiled eggs. Grate the whites and yolks separately on a medium grater.
• Grate hard cheese on a medium grater.
• Peel and wash the onions. Chop finely. Boil the kettle. Pour boiling water over the onion and let it brew for a while. 5-10 minutes. Drain the water. Cool.
• Open a jar of canned fish in oil. Drain the oil. Mash the fish with a fork.
• Form a salad, giving the silhouette of a goat. 1 layer - potatoes. You can add a little salt. Grease with mayonnaise.
• 2nd layer - fish. 3 layer - onion.
• 4th layer - carrots, salt as desired, grease with mayonnaise.
• 5th layer - cheese, grease with mayonnaise.
• 6th layer - eggs: the body of the “goat” is egg white, the head is yolk. The eye is from an olive, the legs and horns are from boiled carrots. New Year's salad "Goat" is ready! Before serving, let it brew and soak in the refrigerator. 2-3 hours. Bon appetit!

An unusual version of Mimosa - with smoked fish, carrots and rice. Salad with smoked fish has a special taste, try it.

My salad bowl has a dome shape, so for the first layers of salad I used not half, but a third of the ingredients.

Ingredients:

• Boiled rice - 6-8 Art. spoons
• Smoked fish - 150 G
• Eggs - 2 PC.
• Carrot - 1-1,5 PC.
• Salad onion - 1 PC.
• Mayonnaise - 6,5-7 Art. spoons

Preparation:

• How to prepare Mimosa salad with rice: Boil the carrots in their peels ( 30 min.), peel and grate on a fine grater.
• Peel the onion and chop finely. If the onion is sharp, scald it with boiling water.
• Separate the fish fillet from the skin and bones and cut as finely as possible.
• Boil eggs hard ( 5-7 minutes after boiling). Clear. Separate the whites and grate them on a fine grater.
• Layer Mimosa salad with rice. Place half of the rice in a salad bowl. Press lightly.
• Distribute 1,5 Art. spoons of mayonnaise.
• Place half of the fish.
• And then - half an onion.
• Spread over the surface again 1,5 Art. spoons of mayonnaise.
• Place carrots.
• And distribute again 1,5 Art. spoons of mayonnaise.
• Place remaining rice.
• Spread over the surface 1,5 Art. spoons of mayonnaise.
• Place remaining fish.
• And onions.
• Distribute more 1,5 Art. spoons of mayonnaise.
• Lay out the grated whites. Press down lightly to form a light dome.
• Crumble the egg yolks onto the salad (grate on a fine grater or pass through a sieve).
• Place the Mimosa salad with rice in the refrigerator for 1-2 hours. Bon appetit!

The symbol of the coming New Year is the Pig, so all kinds of festive dishes in the form of a pig (pig) or piglet will be more appropriate than ever on the New Year's table 2019. I suggest preparing the Mimosa fish salad and decorating it with boiled carrots in the form of the funny face of a well-fed piglet. In this way, the symbol of the coming year will be appeased, and the guests will remain well-fed and satisfied!

Ingredients:

• Potato - 3 PC.
• Eggs - 1 PC.
• Carrot - 1 PC.
• Red onion - 0,5 PC.
• Hard cheese - 80 G
• Sardines canned in oil - 240 G
• Mayonnaise - 200 G
• Salt - to taste

Preparation - 1 hour 55 minutes (your 25 minutes):

• Prepare all the necessary ingredients to prepare the Mimosa salad in the form of a piglet.
• Boil jacket potatoes and carrots until tender (about 20-25 minutes). Hard boil the eggs ( 10 minutes). Cool the eggs and vegetables and peel them.
• Place the canned sardines in a bowl. If there is a lot of liquid, pour off a little, but most of the liquid should remain.
• Mash the sardines with a fork to create a fish paste.
• We will collect Mimosa in layers using a culinary ring with a diameter of 16 cm. Place the ring on the bottom of a flat plate. Grate the potatoes on a coarse grater and place in the first layer of salad. If necessary, add a little salt to the potato layer.
• Apply a mayonnaise mesh onto the potato layer.
• Cut the red onion into thin half rings and place on a layer of potatoes. If you use regular yellow onions, you can pre-marinate them or simply pour boiling water over them. Red onions are not as “aggressive” as yellow ones, so they go into this salad without any pre-treatment.
• Place the canned fish on the onion.
• Pour a layer of canned fish with a mayonnaise mesh.
• Then lay out a layer of hard cheese grated on a coarse grater.
• This is followed by a layer of egg whites, grated on a coarse grater.
• Pour mayonnaise over the egg white layer.
• Part of a carrot, approx. 1/3 , leave for salad decoration. Grate the remaining carrots on a fine grater and place in the next layer of salad.
• Then add a layer of finely grated yolks.
• Place the layered Mimosa salad in the refrigerator for at least 1 an hour for it to brew and soak. After this, remove the fish salad from the refrigerator and carefully remove the cooking ring.
• Cut out the elements of the “pig” face from the carrots, as shown in the photo for this step, and decorate the salad accordingly. Draw eyes and nostrils with mayonnaise.
• The festive Mimosa salad in the shape of a funny pig is ready. Serving the salad for the New Year's table 2019 , in the year of the Pig.
• This New Year's salad in the shape of a pig will lift everyone's spirits with its appearance and delight everyone with its long-loved taste. Bon appetit!

I love crab sticks. An original recipe for the famous Mimosa salad in a new way. Delicious, simple and beautiful.

Ingredients (for 8 servings):

• Chicken egg - 4-6 PC.
• Crab sticks - 200 G
• Hard cheese - 100-200 G
• Butter - 100-200 G
• Bulb onions - 1 PC.
• Apple - 1-2 PC.
• Mayonnaise - 150-200 G

Preparation - 30 minutes (your 15 minutes):

• Prepare ingredients for Mimosa salad with crab sticks.
• How to prepare Mimosa salad with crab sticks: Peel and wash the onions. Chop the onion and soak in cold water for minutes 20-30 .
• Boil chicken eggs hard ( 10 minutes). Cool. Clear. Wash and peel the apples.
• Grate hard cheese, crab sticks, separately egg whites and yolks, and apple.
• Assemble the Mimosa salad with crab sticks. The first layer is egg whites.
• The second layer is cheese.
• The third layer is frozen butter (grate on a coarse grater).
• Place a layer of prepared onions on top.
• Then a layer of mayonnaise (about 1/3 banks).
• On top are crab sticks.
• Then a layer of apples.
• Now add a layer of mayonnaise.
• Place a layer of chicken yolks on top.
• Decorate as you wish. Mimosa salad with crab sticks is ready. Bon appetit!

Mimosa salad is usually made from canned fish, but in this recipe we will use baked mackerel. We will also bake the potatoes in the oven. Serve the Mimosa fish salad on pieces of bread in the form of a canapé.

Ingredients:

• Mackerel, frozen or fresh - 1 PC.
• Potato - 2 PC.
• Carrot - 1 PC.
• Eggs - 5 PC.
• Green onion - 1 bunch
• Mayonnaise - 5-7 Art. spoons
• Soy sauce - 3 Art. spoons
• Ground black pepper - to taste
• Ground paprika - 0,5 teaspoons
• Salt - 1 pinch
• Sugar - 1 pinch
• White bread - 3-4 piece
• Vegetable oil - 2 Art. spoons

For decoration (optional):

• Shrimps
• Green olives without seeds
• Red caviar
• Greenery

Preparation:

• We prepare products for canapés with Mimosa salad.
• Wash the potatoes thoroughly and wrap them in foil. Bake potatoes in the oven 40-50 minutes at temperature 180 degrees.
• Through 40-50 Take the potatoes out of the oven for a minute, cool them, peel them and grate them on a coarse grater.
• In a separate container, mix the ingredients for the marinade, namely: paprika, black pepper and soy sauce.
• Preparing fish for salad. If the fish is fresh frozen, defrost it. Then we clean the mackerel, cut off the head and wash the fish well under running water.
• Coat the mackerel with marinade on all sides and inside.
• Wrap the fish in foil and close tightly.
• Grate the carrots on a coarse grater.
• Fry carrots in a frying pan with heated vegetable oil 3 minutes. Sprinkle carrots with salt and sugar.
• Boil hard-boiled eggs in salted water.
• We clean the finished and cooled eggs and cut them into thin slices. Wash the green onions and chop them finely.
• Cool the finished baked mackerel, remove the bones and mash with a fork.
• Using a mold, cut out the base for canapés from pieces of bread.
• We form canapes. Place the bread back into the pan and add a layer of potatoes.
• Lubricate the potatoes with mayonnaise.
• Place green onions on mayonnaise.
• Place the mashed mackerel on the onion.
• Lubricate the layer of fish with mayonnaise.
• Place carrots on mayonnaise.
• Carefully remove the mold and place a slice of boiled egg on top of the Mimosa salad.
• Canapes with fish puff salad are decorated with shrimp, olives and caviar grains.
• Festive canapes with Mimosa salad are ready.

Let's prepare a Mimosa salad for the New Year's table, which in design will symbolize the Sheep.

Ingredients:

• Canned mackerel - 1 jar
• Hard-boiled eggs - 3 PC.
• Apple - 1 PC.
• Boiled carrots - 1 PC.
• Olives - for decoration
• Processed cheese - 100 gram
• Hard cheese - 50 gram
• Mayonnaise - to taste
• Salt - to taste

Preparation:

• How to prepare New Year's salad "Mimosa": Drain all the juice from a can of canned mackerel, scoop out the flesh of the fish with a fork and place it on a sheep (goat) shaped dish. Next we will layer the products, maintaining the shape of our animal.
• Wash the apple, grate it and add mayonnaise.
• Mix the apple with mayonnaise and spread in an even layer on the mackerel.
• Also grate the processed cheese, pour in mayonnaise and mix.
• Place a layer of cheese, also maintaining the shape of the sheep.
• Peel the carrots, grate and mix with mayonnaise.
• Place carrots in the next layer.
• Peel the eggs, grate the white and yolk separately. Cover the entire “sheep” with white, and use the yolk to make ears, tail and legs.
• Grate the cheese and sprinkle it on top of the “sheep”. Make eyes, tail and legs from olives. New Year's Mimosa salad is ready, decorate it with carrot stars and serve.

Ingredients (for 4 servings):

• Cod liver - 240 G
• Parmesan cheese - 100 G
• Butter - 100 G
• Boiled eggs - 4 PC.
• Bulb onions - 1 PC.
• Mayonnaise - 10 Art. l.
• Salt - to taste
• Greens - to taste

Preparation - 20 minutes (your 20 minutes):

• Prepare ingredients for Mimosa salad with cod liver.
• Peel the boiled eggs and separate the whites from the yolks.
• Then grate the whites.
• Finely grate the yolks.
• Finely chop the onion.
• Pour boiling water over the onion. Through 5 minutes, drain the water.
• Grate the cheese onto a fine grater.
• Drain the oil from the canned food and mash with a fork.
• Lay out the salad in the following order: 1 . Proteins, mayonnaise.
• 2. Cheese.
• 3. Cod liver.
• 4. Onion, mayonnaise.
• 5. Frozen butter (grated).
• 6. Mayonnaise and yolk.
• Place the prepared Mimosa salad with cod liver in the refrigerator for a couple of hours. When serving, decorate with herbs. Bon appetit and see you soon!

1st layer: grate the egg white on a coarse grater; 2nd layer: grate the cheese on a coarse grater; 3rd layer: salmon, mashed with a fork; 4th layer: pickled onion (cut the onion into rings, scald with boiling water, sprinkle with salt and spices - black or red pepper, curry, etc., leave for 30-40 minutes); 5th layer: egg yolk, grated on a fine grater. All layers, except the fifth, are greased with mayonnaise. Decorate with greens.

Ingredients:

• Salmon in its own juice - 1 jar
• Eggs - 3-4 PC.
• Cheese - 100 G
• Bulbs - 1 PC.
• Greens to taste
• Mayonnaise to taste

Drain the liquid from the fish, remove the bones, and mash the flesh. Boil potatoes and carrots, cool, peel and grate on a fine grater. Chop the onion very finely. Grate the cheese. Boil the eggs, separate the white from the yolk and grate. Cool the oil very much and grate directly into the salad.

Assemble the salad in this order:

Potato;

Ingredients:

• Canned salmon - 1 jar
• Mayonnaise - 1 pack
• Bulb onions - 1 PC.
• Eggs - 4 PC.
• Butter - 60 G
• Cheese - 100 G
• Potato - 3 PC.
• Green onion to taste
• Carrot - 1 PC.

Mimosa

1 layer - finely chopped whites, 2 layer - salmon, 3 layer - fried onions, 4 layer - mayonnaise, 5 layer - grated apple, 6 layer - grated butter, 7 layer - mayonnaise, 8 layer - grated yolks.

Ingredients (for 4 servings):

• Boiled eggs - 3 PC.
• Canned salmon - 1 jar
• Bulbs - 1-2 PC.
• Apple - 1 PC.
• How much butter will it take?
• Mayonnaise to taste

Mimosa

Transfer the salmon from the jar to a small container and mash with a fork. Peel the onions and place in boiling water for 5-10 minutes, rinse with cold water and finely chop. Separate the whites from the yolks of hard-boiled eggs, grate them on a fine grater or mash them with a fork. Place a few lettuce leaves on the bottom of the dish. Then lay out the whites, mashed fish, chopped onions. Rub some frozen butter onto the onion. Sprinkle grated cheese on top and pour mayonnaise over it. Lay out the yolks. Boil carrots, cut into slices. Garnish the salad with carrots and parsley.

Ingredients (for 4 servings):

• Salmon - 1 jar
• Eggs - 4-5 PC.
• Cheese - 100 G
• Small carrots - 1 PC.
• Onion - 1 PC.
• Butter - 20 G
• Mayonnaise to taste
• Lettuce leaves to taste
• Parsley to taste

Lay out the products in layers in the following order:

1 - grated egg whites, a few drops of mayonnaise;

2 - boiled chicken meat, cut into small pieces,

3 - chopped walnuts;

5 - grated apple;

7 - yolks;

9 - walnuts.

Repeat the sequence of layers 2 times.

Ingredients:

• Hard boiled eggs - 5-6 PC.
• Boiled chicken legs - 2 PC.
• Grated sour apple - 2 PC.
• Grated cheese to taste
• Chopped walnut to taste
• Mayonnaise to taste

Mimosa is probably the most popular salad in Russia after Olivier. Prepare Mimosa with us and don’t worry about the result - everything will work out as it should!

Video recipes

Mimosa salad is an imperishable classic of the Russian table, a mandatory attribute of our holidays, which consists of cheese, eggs, canned fish...

Mimosa salad with sardine in oil-Salad for the New Year:

Mimosa salad classic recipe is very tasty and flaky:

How to make mimosa salad. Quick mimosa salad recipe:

Mimosa salad! Classic recipe with canned food:

Well, very tasty - Mimosa Salad:

Mimosa Salad Very Juicy and Tasty Recipe:

Mimosa salad is a very tasty and simple recipe - tuna salad in 10 minutes, salad for the New Year:

Mimosa salad according to Mom’s Recipe:

Mimosa salad is tender. Cooking secrets. How to easily decorate a salad:

Mimosa salad classic recipe - About Yummy:

New! Mimosa salad classic recipe is very tasty and flaky for New Year 2020:

Favorite Mimosa Salad based on my mother’s carrot rose recipe. Recipes for New Year 2020:

Mimosa. Festive salad. Gypsy cooks:

Liver Salad “Hearty”. Video Recipe for Inexpensive Dishes for the Holiday Table:

The bride's salad is, well, very tasty:

Mimosa salad with Saira! This is what I understand, simple but so delicious:

Mimosa. Correct Ingredients:

The correct recipe for Mimosa salad - inside and out:

Mimosa Salad, Best Recipe:

Mimosa Salad in a New Way, be sure to try this recipe:

Mimosa salad":

Mimosa Salad - Classic Recipe:

The most delicious Mimosa salad:

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”.

Reader recipes and reviews Leave a review (1)

Everyone knows this salad, suitable for a festive table for any occasion. Mimosa salad is a classic salad recipe that is easy to prepare and incredibly delicate in taste.

A recipe for mimosa salad, the main ingredients of which are canned fish, chicken eggs, onions and mayonnaise dressing. The name of the dish fully reflects its appearance - the salad depicts mimosa flowers on a snowy surface. The festive classic mimosa salad stands alongside such culinary celebrities of our feast as Olivier and herring under a fur coat. The Mimosa salad presented in my recipe is classic, everything is exactly like in the cookbook.

Ingredients for 3-4 servings:

• Canned fish in oil - 200 grams (1 can is better than saury)
• Potatoes - 300 grams (4 medium potatoes)
• Carrots - 200 grams (4 medium carrots)
• Onion - 100 grams (2 medium onions)
• Cheese - 150 Grams (Hard variety)
• Mayonnaise - 250 grams
• Eggs - 4 pieces
• Greens - 50 grams (Dill or parsley)

How to prepare a classic recipe for Mimosa salad (cooking time - 2 hours 30 minutes):

• The first step is to boil the potatoes, carrots and eggs. Cool the boiled products and peel them. On a fine grater, grate the potatoes, carrots, whites, yolks and cheese (all in separate bowls or plates). Place fish with butter in a salad bowl and mash with a fork over the entire surface of the bottom of the dish. Spread a small amount of mayonnaise on top.
• Place grated whites on top of the fish and brush with mayonnaise.
• Place grated carrots on top of the whites and again brush with a small layer of mayonnaise.
• Finely chop the onion, pour boiling water over it and let it brew for 5-10 minutes to remove the bitterness. Place onions on top of the carrots, potatoes on top of the onions, add a little salt and grease with mayonnaise.
• Finely grate cheese on top and spread with mayonnaise.
• The last layer is to decorate the salad with grated yolks and herbs. Before serving, let it brew and soak in a cold place for 2 hours. Bon appetit!

Mimosa salad is a festive appetizer from the 70s, when there was a shortage of food and the inhabitants of the USSR tried their best to invent “axe porridge.” This appetizer contains very cheap products, so every Soviet family could afford the Mimosa salad with cheese and affordable canned fish, which were sold in regular stores without any cronyism.

Mimosa salad - choose mayonnaise.

The first subtlety of preparing Mimosa salad is the correct choice of mayonnaise, which is used to coat each layer of the salad, except the top one. Mayonnaise should be thick and high in fat. All dietary and low-calorie mayonnaises, so popular today, can easily spoil the true taste of a real Mimosa salad and ruin any recipe. Personally, I prefer mayonnaise with lemon juice rather than vinegar, and it is advisable that it does not contain any E that is harmful to our health.

What products are needed for Mimosa salad?

In the photo presented you can see what products are needed for the Mimosa salad. To make a real Mimosa salad, you will need a can of mackerel in oil (about half the can will be used), mayonnaise, 4 small potatoes, 4 carrots, 3 hard-boiled eggs, a little red onion, and herbs. Well, and the desire to make such a Mimosa salad so that people will then lick their fingers and admire it. And for this to happen, pay special attention to the next paragraph. I even highlighted it.

An extremely important point for women who want their Mimosa salad to be the subject of universal admiration. Remember once and for all - Mimosa salad is tasty only when all the ingredients (except onions and fish) are grated strictly through a fine grater. Because the whole point of Mimosa salad is in the variety of flavors that simultaneously enter the mouth. This is even more important than making beautiful layers. I will say more - people who are accustomed to finely grated salad simply do not perceive large pieces in Mimosa and begin to turn up their nose, which is very unpleasant for the housewife. You need to salt each layer separately, but very little. Got it? Toga and let's move on, look

How to alternate layers in Mimosa salad

The second subtlety of my recipe is the correct alternation of layers. In recipes for Mimosa salad, distributed on the internet, it is often recommended to place the fish in the first bottom layer. This is a mistake made by those who want to make Mimosa faster and easier. We're talking about how to make this salad tasty, not quick.

1) The first layer should always be a layer of potatoes. Grate two potatoes and place them on a plate so as to cover the bottom as much as possible (photo 2). But there is no need to compact the layer; the whole beauty of Mimosa salad is in its softness. Spread with mayonnaise (3).

2) Next comes canned fish - personally, I prefer “Mackerel”, aka mackerel in natural oil. Please note that all the bones from the fish must be removed, otherwise some “cooks” put the fish in the Mimosa salad just like that, with bones. This is some kind of horror. In addition, the fish must be mashed with a fork so that the salad has a uniform soft consistency. Do this on a separate plate (4), then transfer the fish to the potato bed (5).

By the way, I once tried to surprise my family and instead of fish, I put cod liver in the Mimosa salad. The taste, of course, differs from the classic one, but everyone liked it. Try it too.

3) The third layer for Mimosa is lettuce onions (red). It is cut into very small pieces. There shouldn’t be a lot of onion for the Mimosa salad, otherwise it will overwhelm the main taste of the fish and egg, but you don’t need to scald it, otherwise the small but necessary spicy note will disappear. It’s another matter if you don’t have red onion, but only the classic one - in its pure form it is very bitter for a delicate Mimosa salad, so you need to cut it and pour hot water for ten minutes, then take it out, squeeze it lightly and put it on the fish. When you add the onions, drizzle them with one tablespoon of oil from a can and coat them lightly (Photo 7).

4) Next, we use boiled potatoes again, as in step 1 - we just have two potatoes left. Distribute over the dish and coat (photo 8).
5) Next up is boiled carrots, photo 9 (rubbed into a fine grater). Sometimes I add a layer of juicy sweet and sour grated apple on top of the layer of carrots in the Mimosa salad. An apple is not necessary for Mimosa salad, but it will be a highlight that will always make your mimosa stand out from others. Mayonnaise on top.

6) Next, for the Mimosa salad, take the eggs and separate the whites from the yolks. Now we need whites, three of them into a fine grater (photo 11). We coat this layer tightly with mayonnaise, as if clogging the salad (photo 12) - then we will decorate it and work on its appearance.

7) The appearance of Mimosa salad is a separate matter. Sometimes greens are placed on top, around which grated boiled yolk is scattered, imitating a sprig of Mimosa. It is the Mimosa salad with bright yellow flower balls that pleases our eyes and reminds us of spring and the sun. The yolks are rubbed into a fine grater and are not smeared with mayonnaise, otherwise the Mimosa salad will lose its attractiveness (photo 13). Another option, no less popular - the yolks are evenly distributed over the surface of the salad, and the edges are filled with greens - also looks very beautiful (photo 14). But if you want to prepare Mimosa salad for a children’s party, make, for example, fish - children really like it, it’s been tested on our own.

Mimosa salad - video

For those who would rather see how Mimosa salad is prepared once than hear it a hundred times, we suggest watching this video. In this case they will tell you, how to prepare a homemade version of Mimosa salad, and to get a festive version, increase the number of layers - as I told you above.

Serving Mimosa Salad

The third subtlety is the correct serving of the salad. For example, a salad bowl should be transparent, then each layer is visible and the Mimosa salad looks colorful and especially appetizing. After preparing the Mimosa salad, place it in the refrigerator for about two hours so that the layers of the salad are soaked. Decorate the salad immediately before serving.

I read here that some “experts” in their recipes advise putting large lettuce leaves on top of Mimosa. Wow, what rude proletarian bad manners. Thin salads need to be decorated subtly. For example, Mimosa dill or young green onions are perfect for salad. Cut them very finely and sprinkle this mixture around the salad bowl, without touching the center. The Mimosa salad will be exemplary - delicate as the flower itself and no frills!!! Or, if you want, you can draw a sprig of mimosa using greenery and yolk - that will be great too. Sorry to repeat myself, but when I see Mimosa salad made crudely, I don’t even want to try it.

Zhenya Zhukova especially for

What other recipes are often looked at by people who are looking for the topic of Mimosa salad recipe?

. Shrimp are rightfully a delicacy, a product of haute cuisine. If you want to build a table based on seafood cuisine and make Mimosa with fish, shrimp will become your reliable helpers. Well, let's diversify our delicious menu with new recipes? Let's begin our transformation...

. In addition to Mimosa salad, why not add other popular recipes to your collection. Just listen to how their names sound, it’s a whole song - “Pomegranate Bracelet”, “Gill Grouse’s Nest”, “Shanghai” - chicken and pineapples, “Capriccio” - chicken with prunes. New taste sensations are guaranteed.

. Greek salads and Greek cuisine are known all over the world as very healthy, tasty and healthy dishes. For a person who wants to prepare Mimosa-level salads, it can provide even more opportunities to demonstrate culinary talents. Well, let's get a taste of true Greece?

. Squids have become a decoration for many salads. Of course, they are unlikely to find a place in the Mimosa salad, but if you are preparing several salads, squid can be an excellent flavor alternative. Plus they can be decorated in a very original way. Try it, we are sure you will like it.

. Salads with cod liver have long been firmly established at the top of culinary ratings. Some recipes even suggest sometimes replacing fish with cod liver in Mimosa salad to get new taste sensations from Mimosa salad. If you like this product, here are some good recipes.

Mimosa salad - reviews and comments

Zhenya, review on the topic “Mimosa salad”.
It so happened that I am allergic to onions, so Mimosa salad for a long time was, so to speak, beyond my culinary competence. But recently I read a recipe in one of the women’s magazines where a woman advised those who don’t like onions to replace them with grated apple. I really think it's possible. I decided to make it, my daughter ate it and said - mom, it’s delicious, my husband liked it too, and it’s even better for me. So, I advise everyone who doesn’t like onions - replace it with an apple, don’t give up Mimosa, the salad is excellent. It’s just important to lightly squeeze the grated apple pulp, otherwise the salad will “float” in the apple juice.

Anna, review on the topic of Mimosa salad
Many thanks to the editors of the magazine and personally to the author for such a detailed recipe. Everyone said my Mimosa Salad (made using this recipe) was amazing. And yet, as a lover of experimentation, I wanted to add something to this composition, and I found a product that fits well into the proposed Mimosa salad. Or rather, it already existed - mayonnaise, but I have mastered my own homemade mayonnaise and will say that it fits perfectly and makes the taste of the dish even better. Try it too, because it’s quite easy to prepare.

From the editor. We agree with our reader Anna - everything you make is always tastier than store-bought. And especially for those who want to try a recipe for Mimosa salad with homemade mayonnaise, we offer special material on how to prepare homemade mayonnaise.

Valeria, review on the topic of Mimosa salad recipe
I also want to thank the editors for this Mimosa salad recipe - I tried different recipes, but my husband liked this one the most. My next experiments - as you advise, try to make Mimosa salad with cod liver, it will probably also turn out very tasty, and secondly, try this homemade mayonnaise, how it goes with it. In a word, everything is ahead of me, I’ll write about the results.

Daria, review on the topic Mimosa salad recipe
Editors, it’s a shame you put on a video interpretation of Mimosa salad, your recipe from Zhenya Zhukova is much better and tastier. The video has a very simple recipe, so quickly put it on the table and declare that it’s Mimosa, a real salad can’t be prepared at that pace. And then it was correctly noted that in the Mimosa salad everything should be very thin and at the same time multi-layered, so that several layers get into the mouth at once, and all the different flavors are felt. And large pieces in one layer are ridiculous.

This salad has long and very firmly won the hearts of ordinary Russians and has become one of the favorite holiday recipes of Russian cuisine. Although the history of the origin of this salad is shrouded in darkness, it is nevertheless known that it appeared in our everyday life in the 70s of the last century, when it became popular to prepare multi-component and sometimes even multi-layer salads generously seasoned with mayonnaise for a festive feast.

The classic Mimosa salad recipe included just a few simple ingredients - canned fish, onions, eggs, cheese and mayonnaise, which were laid out in layers and coated with mayonnaise. Moreover, egg whites and yolks were grated separately on a fine grater, and the salad was decorated with yolks on top, resulting in the feeling as if fluffy yellow mimosa flowers were scattered on white snow. It is for this reason that the salad received its romantic name, and since mimosas have always been one of the earliest spring flowers, the Mimosa salad of the same name has become an invariable attribute for the celebration of March 8th.

Thanks to the enormous popularity of this dish, over time a lot of different versions of the Mimosa salad have emerged to suit the most sophisticated tastes. They began to add boiled potatoes, carrots, rice, fresh apples and even grated butter to it. By the way, the last component has taken root especially firmly in this salad and has become an almost obligatory component. And although this ingredient seems rather unusual for this category of dishes, nevertheless, I believe that it should not be neglected, since adding even a small amount of butter gives the salad a special and very pleasant taste.

Today I want to offer you my favorite version of the Mimosa salad, which is very close to the original classic recipe and is regularly prepared in our family on holidays and without fail on March 8th. This is a very tasty and quite easy to prepare dish that does not require long and tedious chopping of ingredients. Most of the salad components are grated on a fine grater, so its layers are especially soft and airy. After standing in the refrigerator for a while, the salad soaks well and becomes so tender and juicy that it simply melts in your mouth. Beautiful, appetizing and piquant-tasting Mimosa salad with canned fish is the favorite holiday dish of most children and adults!

Useful information How to prepare a classic Mimosa salad with canned fish - the correct sequence of layers, recipe with step-by-step photos

INGREDIENTS:

• 1 can of canned fish (240 g)
• 4 eggs
• 3 medium potatoes (400 g)
• 100 g cheese
• 25 g butter
• 1 small onion
• 120 g mayonnaise

COOKING METHOD:

1. In order to prepare Mimosa salad with canned fish according to the classic recipe, first prepare all the necessary ingredients. Boil the potatoes in their skins for 30 - 40 minutes, depending on their variety and size, peel and grate on a fine grater.

2. Boil the eggs hard for 10 minutes from the moment they boil, cool in cold water and peel them. Separate the whites from the yolks and grate each ingredient separately on a fine grater.

Advice! For the Mimosa salad, regular semi-hard cheese like Russian, Dutch or Kostroma is suitable. It is advisable that it have a salty or spicy taste to set off the other components of the dish.

4. Peel the onions and chop very finely.

I prefer to use red or white lettuce onions in salads as they are sweeter and more flavorful. Regular onions should be added in smaller quantities, or they can be scalded with boiling water to reduce the pungency.

5. Mash the canned fish into small pieces with a fork. Do not discard the liquid from the fish, as it will be needed when assembling the salad.

Advice! For the Mimosa salad, any canned fish that is available is suitable - saury, sardine, pink salmon, sockeye salmon, tuna and others. Since fish varies in taste, you should choose canned food for salad based on your taste preferences. You can use canned fish in oil or in its own juice. Since the salad is dressed with a large amount of mayonnaise, I prefer the second, less fatty version of canned food.

Now let's start assembling the classic Mimosa salad in layers. The layers can be laid out in order in a deep bowl or salad bowl. Today I decided to make this cake-style snack using a springform pan.

How to make Mimosa salad in the form of a cake

6. A ring from a springform pan with a diameter of 18–20 cm should be fastened, placed on a large dish or plate and greased from the inside with vegetable oil.

7. Place potatoes on the bottom of the mold, lightly salt them and grease with mayonnaise.

Comment! Many housewives prepare Mimosa salad, starting the layers with canned fish. However, in this case, the salad is not very convenient to put on plates and some of the fish is lost. I prefer to place the potatoes on the bottom as it creates a strong "foundation" for subsequent layers, making it easier to portion the salad.

8. Evenly distribute chopped onions over the potatoes.

9. Then lay out the canned fish and, for juiciness, pour the liquid remaining in the jar on top. You can also lightly sprinkle the fish with lemon juice for a more zesty taste.

10. Place cheese on the fish and spread it with mayonnaise.

11. Grate butter onto the cheese layer, after keeping it in the freezer for half an hour. I rub the oil on a fine grater directly into the salad, because if you grate it onto a separate plate, it will immediately begin to melt, stick together, and it will be very difficult to distribute it in an even layer.

Although such a component of the Mimosa salad as butter may seem quite strange and unusual to someone, nevertheless, it should not be neglected. Oil is added to the salad in small quantities, but it gives it a completely unique delicate creamy flavor.

12. Place the next layer of egg whites, lightly salt them and brush with mayonnaise.

13. Place the last layer of grated egg yolks, imitating small fluffy mimosa buds, then carefully unfasten and remove the ring.

You can cover the entire surface of the salad with yolks, but I only sprinkled them around the edges, then placed two sprigs of dill in the center and lightly sprinkled them with yolks. The result was an interesting and very simple salad decoration in the form of mimosa branches.


It is advisable to keep the finished salad in the refrigerator for at least a couple of hours so that it infuses and the layers are properly soaked. The most spring and festive layered salad “Mimosa” with canned fish is ready!