Mimosa salad recipe is a classic one: with canned food, with cheese, with rice - the most delicious ways to prepare it. Recipe with rice

The most complete description: say7 mimosa salad recipe for our beloved readers.

I associate the taste of this salad with childhood.
For many holidays we prepared this salad, and it was according to this recipe, although there are a great many variations in preparing the salad.
We tried other Mimosa recipes, but always came back to this one.
The salad turns out tender and satisfying.
The specified amount of ingredients makes 6-8 servings.

Ingredients

• 200 g fish canned in oil (saury is best)
• 300 g potatoes
• 200 g carrots
• 150 g onion
• 4 eggs
• mayonnaise

Preparation

Boil potatoes and carrots until tender.
Cool, clean.

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).

Grate the carrots on a fine grater.

Grate the potatoes on a fine grater.

Separate the whites from the yolks.
Grate the whites on a fine grater.

Grate the yolks on a fine grater.

Drain the oil from the fish and mash the fish with a fork.

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

Place the egg whites on the fish and brush with a little mayonnaise.

Place carrots on the egg whites and spread with mayonnaise.

Place onion on top of carrots.

Place the potatoes on the onion, add a little salt and coat with mayonnaise.

Place the yolks on the potatoes; no need to grease them.

Bon appetit!

Mimosa salad for the picky ones

Mimosa is one of my signature holiday salads, which I make exclusively for birthdays or New Years, and which is never left over the next day, eaten instantly.

Everyone in our family is picky - no one eats cod liver, no one accepts cheese in salads, and I’m generally silent about boiled carrots and raw onions. An apple in a salad is nonsense, butter – even more so.

That’s why, through trial and error, we came up with a signature recipe for “Mimosa” salad for the fussy ones.

Ingredients

For a large portion holiday salad we will need:

Tuna in oil or own juice– 2 jars

Carrots - 1-2 pcs. (can be excluded)

Eggs – 8*10 pieces

Potatoes – 4 large, 6 medium or 8 small

Onion – 2 large onions or 4-5 pcs. small

Greens (dill for salad, onion for decoration)

The main rule of any salad is to maintain proportions, all products should be in equal volumes.

Food preparation

The best Mimosa, of course, comes from homemade eggs with a bright orange yolk.

The most delicious fish– salad tuna in oil, but also suitable in its own juice. Inexpensive, no need to waste time kneading or separating bones. Just open the jar, drain off the excess oil or juice, and you’re ready to cook. But here too I have a little secret on how to make fish even tastier.

Potatoes are ordinary potatoes, boiled in their jackets.

Carrot. If I decide to use carrots in a salad, I always grate them raw, and then fry them in vegetable oil almost until crunchy. But it is important not to overdo it. We don't need carrot crackers in tender Mimosa.

And now about the fish secret. The fried carrots should be added to the tuna and mixed thoroughly. The carrots are not visible, and the taste of the fish becomes very harmonious.

Onion. I don't like to eat it raw or pickled. Therefore, I cut it finely and also fry it until transparent.

That's all the preparatory work, now you can move on to cooking.

Preparation

I love a lush, airy salad that can be neatly placed on a portioned plate without losing anything in the serving process. And to do this, you need to arrange the layers correctly: the driest components are at the edges, and the juiciest ones are in the middle.

The first layer is three potatoes (no matter what kind of grater, fine or coarse, I do it according to my mood).

Be sure to add a little salt, pepper and a dash of mayonnaise. There is no need to pour tons of mayonnaise on Mimosa, a teaspoon will be enough.

Now three eggs, also salt and pepper. It is very difficult to carefully spread mayonnaise over grated eggs. You can grate the eggs separately into a bowl, mix with mayonnaise, and then put in the salad. But then the salad will no longer be so airy and tender. Therefore, it is better to make a mayonnaise mesh.

Add the onion in a very thin layer.

Then again three potatoes + a little mayonnaise, and repeat all the layers again - eggs, fish, onions, potatoes.

Finish with a layer of eggs. Lubricate with mayonnaise so that the eggs do not dry out and leave for soaking. 1 hour is enough.

Well, and finally, just before serving, we decorate.

The salad turns out very tender, airy, juicy and non-greasy. It doesn't swim in mayonnaise, but it doesn't fall apart when slicing and serving. The potatoes hold the shape of the salad, the egg gives tenderness, and the fish with onions gives a bright taste.

Mimosa salad is classic salad IR from Soviet times, which is still among the top popularity of Russian feasts. It combines all the important elements of Soviet dishes - it is prepared from accessible, inexpensive products, but, at the same time, is very tasty and beautiful. The salad gets its name from the fact that it is topped with grated yolk, which resembles fluffy mimosa sprigs. But, at the same time, it resembles this flower both in its tenderness and bright carrot layer. In general, as befits a culinary classic, it is prepared simply and cheaply, but pleases all the senses.

And I offer his proven and step-by-step recipes with photos. This salad is a winner delicious combination canned fish, potatoes, boiled carrots and eggs. All together this gives a very delicate taste.

There are so many variations of this salad - with saury, pink salmon, sardines, rice, apples. Either butter or cheese is added to it. In this article I want to talk about seven recipes for mimosa salad, and you can choose according to your taste. But there is one thing in common - canned fish remains unchanged, boiled carrots, grated egg. And all products are stacked in layers. Therefore, the salad looks picturesque not only from above, but also in cross-section.

And an important rule when preparing mimosa is to let it brew for several hours in the refrigerator.

Why not try to prepare all seven options, because there are still many holidays ahead of us, and this salad will decorate any table!

The most important thing when preparing this salad is that it remains tender, so it is important not to compact the layers, not to press them down, but just as they are grated, they lie there, breathe, and grease them a little with mayonnaise. Then the salad will be very tender and airy.

Menu:

1. Mimosa salad with saury - classic recipe with photo (with cheese). My favorite, the most delicious and tender

It would seem that you can spoil mimosa in a salad - this is not molecular gastronomy, and not haute cuisine, but an ordinary salad. But at the same time, it takes skill to achieve the perfect taste. Previously I thought that perfect recipe this salad - with potatoes and pink salmon, which is given second, after this one. Yes, he's great. But then I was visiting, helping my friend prepare food for her birthday, and they made this salad. Her friend, a professional chef, prepared mimosa salad with saury according to the classic recipe with the addition of saury and grated cheese, and it was something incredibly tender and tasty. Therefore, I will give a recipe for such a salad.

By the way, when I was looking for a similar recipe on the Internet, I couldn’t find it; for some reason, almost no one prepares mimosa this way, and this is the most delicious option I’ve tried!

Products:

• 4 chicken eggs (boiled)
• 1 carrot (boil)
• quarter onion
• 50 g cheese durum varieties
• 200 g mayonnaise

Preparation of mimosa salad with saury and cheese:

1. Boil vegetables and eggs in salted water.
2. Mash the canned fish with a fork along with the liquid and place the bottom layer in a salad bowl. Do not accept.
3. Cut a quarter of a large onion very finely, place it on the fish in a thin layer, and brush it with a little mayonnaise.
4. Grate one boiled carrot on a fine grater, place it on the onion without crushing it, brush with mayonnaise.
5. Grate the cheese on a fine grater, place on top, and also thinly grease with mayonnaise.
6. Grate the protein on a fine grater, place it on the cheese, grease with mayonnaise.
7. Grate the yolks on a fine grater, pour on top of the salad, do not crush!

That's all - the tender, soaked mimosa salad with saury and cheese is ready. It was incredibly tasty, even though they didn’t let it sit in the refrigerator, and if they had, it would have been even better.

2. Mimosa salad with pink salmon - classic recipe with photo (with oil)

I prepared this salad according to the recipe of my idol Oksana Putan, I consider her a wonderful cook, and her recipes are always good. She says that mimosa salad with pink salmon is a classic recipe from Soviet times and makes it with potatoes and butter. It does not use very much mayonnaise - it is added only to the carrot layer, this makes the salad less fatty and allows you to more clearly feel the taste of the ingredients. I really liked the combination of products, although my friend said it was “a little dry,” but the salad was eaten very quickly!

• Potatoes – three large (about 450 gr.),
• Carrots - four small (400 gr.),
• Eggs - three pcs.,
• Canned fish (pink salmon or saury) - two jars,
• Mayonnaise - one hundred gr.,
• Butter – fifty gr.,
• Salt - one tbsp. l.

Mimosa salad with pink salmon - classic recipe with photo (with oil)

1. Cut 50 g. oil and place in the freezer while you prepare it, it should be well chilled.

2. Wash three large potatoes and four small carrots with a sponge and place in a pan with water, along with three eggs. Season with one tablespoon of salt. Bring to a boil.

3. Time exactly seven minutes and remove the eggs, fill them with cold water.

4. After exactly twenty minutes, remove the potatoes.

5. Another fifteen minutes after taking out the potatoes, take out the carrots.

6. While the vegetables are boiling, prepare the fish: open both cans and place the fish along with the juice in a separate plate, knead well with a fork.

7. When the vegetables are cooked and cooled, peel them.

8. Grate the potatoes using a large grater. Place in a mold or on a plate and smooth it out without pressing or pressing.

9. Place the fish in the second layer.

10. Then, using a fine grater, grate the cold butter on top.

11. Coarsely grate the boiled carrots and mix in another plate with one hundred grams of mayonnaise (2 heaped tablespoons)

12. Distribute the carrot layer over the salad. Also, don’t press down!

13. Rub the eggs onto coarse grater and place it on top.

14. The salad should sit in a cool place for at least three hours. Best served in portions, cut into squares. And enjoy the delicate and harmonious taste of mimosa salad with pink salmon and butter.

3. Mimosa salad with rice

Canned fish with rice is generally very tasty, and if combined with the rest of the ingredients, it’s even better! This recipe for mimosa salad with rice is a must try.

• 250-300g canned sardines (or tuna, or other canned fish)
• 5 chicken eggs
• 0.5 cups rice
• 3-4 medium carrots
• Green onions
• 400-500 grams of mayonnaise
• Black pepper

Preparation of mimosa salad with saury and rice:

1. First, let's prepare all the ingredients. Let's boil chicken eggs hard-boiled, cool, peel (do not cook for too long, otherwise you won’t get the beautiful bright color of the yolk on the top layer). You also need to boil the carrots, peel them and cool. Cook the rice, rinse and cool. Pour out the canned fish broth, remove the bones, and mash the fish with a fork. Wash the greens and dry on a kitchen towel.

2. When the preparation is completed, the most important part begins. It is better to cook on a flat salad bowl with smooth sides. Lay out the rice (not all of it if you have a lot) and smooth it out. Spread mayonnaise evenly on top.

3. Lay out the fish in the same even layer, and again add mayonnaise.

5. Carefully remove the yolk from each egg. It will be easy to do this by cutting the protein a little in a circle. Be careful not to cut through the yolk.

6. Rub the egg white over the existing layers, distributing evenly, add salt to your taste, and again brush with mayonnaise.

7. The next layer is carrots. It is better to grate it on a coarse grater. Align (you can use your hands). Cover with an even but thin layer of mayonnaise. I apply a lattice of mayonnaise, and then carefully smear it (it's not smeared in the photo yet).

8. And the final part. Grate our bright yolks on a medium grater, either directly onto the salad or into a separate dry container, and then pour onto the salad. It is important that the yolks and the previous layer of mayonnaise do not mix, so we do everything as carefully as possible.

Now all that remains is to cover our mimosa with film, foil or a lid, and put it in the refrigerator for soaking. The more time the better. Mimosa salad with rice is served on the table directly in a salad bowl, and divided into portions immediately before consumption. The layering of the dish will be beautifully visible.

4. Mimosa salad with saury - step-by-step recipe

This recipe is recommended by the famous culinary blogger Anastasia Skripkina, I cooked it according to it, it turned out very tasty. Very tender, classic mimosa salad with saury, without cheese, butter or other additives. I offer a step-by-step recipe. It turns out tender and tasty. This option is advantageous in cases where there is a limited range of products in the refrigerator, it is the most budget-friendly, and the result is wonderful!

• 1 can of canned saury
• 1 large carrot (or two medium ones)
• two large potatoes (or three medium ones)
• 1 large onion
• 4 eggs
• Mayonnaise

Making mimosa salad with saury (step-by-step recipe)

1. Boil carrots and potatoes, let cool until room temperature, clean.
2. cut onion as finely as possible, then scald and rinse with running water so that it does not taste bitter.

4. Remove liquid from canned food, remove bones, and shred with a fork.

8. Then, thinly sprinkle the chopped onion; no need to lubricate. Spread the potatoes over the onion in an even layer, add salt to taste, and cover with mayonnaise.

9. Rub the yolks with the top layer, without greasing with mayonnaise. Mimosa salad with saury is ready, look how beautiful it is!

5. Mimosa salad with apple

This version of mimosa salad is prepared with saury; it is similar to the classic recipe, but the variety is added by apple and cheese. Mimosa salad with apple is the same favorite salad taste, only juicier, fresher and more interesting, thanks to the addition of an apple. Very interesting option, try it! This option is prepared without carrots, and the onions are pickled or scalded. With marinated it is more piquant.

Products:

• a jar of any canned fish,
• five eggs,
• five potatoes
• one hundred grams of cheese,
• two apples,
• two medium-sized onions,
• mayonnaise,
• greens for decoration.
• For the marinade (if you pickle the onions, this is not necessary):
• vinegar 9%, salt, sugar

Making mimosa salad with apple

1. Boil eggs and potatoes, peel them.
2. Finely chop the onion, pour boiling water over it or marinate. To pickle two onions you will need about half a glass of water, 3 tablespoons of 9% vinegar, one and a half tablespoons of sugar, a quarter teaspoon of salt. Mix all these ingredients. Place the onion in a small container and pour in the marinade. Place in the refrigerator for half an hour. Ready!
3. Coarsely grate the potatoes. And place it on the bottom of the salad bowl, do not crush it, grease it a little with mayonnaise.
4. Mash the canned food well until smooth. Also place the potatoes on top, but do not lure them in; the airiness should remain. A little mayonnaise on top.
5. Place the pickled onion. Again a thin layer of mayonnaise.
6. Grate the whites on a coarse grater and place in the next layer. Grease with mayonnaise.
7. Remove the peel from the apples and grate them coarsely. Lay out and grease too.
8. Finely grate the cheese. and lay out the next layer, grease with a little mayonnaise.
9. Grate the yolks on a fine grater and place in the top layer. You can decorate with greenery.

6. Mimosa salad with sardine

Mimosa salad with sardine is a very tasty option, because the sardine itself is a very tasty and healthy fish. It is made in much the same way as the other versions of mimosa that I talked about earlier, but the layers are laid out in a slightly different order. Try it for a change!

Products:

• 1 can of canned sardine
• 2 potatoes
• 1 carrot
• 1 onion
• 3 eggs
• 4 tbsp. l mayonnaise
• Fresh dill for garnish

Preparation of mimosa salad with sardine:

1. To start cooking, take a salad bowl and lay out the sardines evenly.

2. Finely chopped onion is laid out on a layer of fish. Coat this layer with mayonnaise.

3. The next layer will be grated carrots. You can grate the ingredients for this salad either on a coarse or fine grater - as desired. In this recipe we use three on large ones (except for the yolks, they must be on small ones). Also coat with mayonnaise.

4. Separate the eggs into whites and yolks. We use the whites for the next layer. And it also needs to be greased with mayonnaise.

5. Spread the grated potatoes evenly and add mayonnaise again.

6. Gently sprinkle grated egg yolks over the entire salad.

Our “mimosa” with sardine is ready. Now you need to keep it in the refrigerator for several hours so that it is thoroughly soaked in mayonnaise.

7. Mimosa salad with melted cheese (video)

But this interesting version of mimosa salad with processed cheese is offered on one of the YouTube channels. As we can see, it is prepared very simply and quickly. It differs from other options in that each ingredient is divided into two parts, and identical layers are repeated twice. This option is very minimalistic in terms of products, but I’m sure it’s very tender and tasty. I'm sure she's still a sweetheart! By the way, this salad uses only proteins (sea grouse, eggs, cheese) and no carbohydrates!

So, what do we need to prepare this salad?

Products:

• two processed cheeses,
• 1 can of canned fish,
• 5 eggs
• 150 gr. mayonnaise

Preparing mimosa salad with saury and melted cheese

1. Mash the canned food well together with the liquid and divide into two parts.
2. Boil five hard-boiled eggs and divide into whites and yolks.
3. Grate two and a half whites on a fine grater onto a flat plate.
4. Place half of the fish on top and spread with mayonnaise.
5. Grate one melted cheese on top. Grease with mayonnaise.
6. Then rub in the remaining whites.
7. Place the remaining fish in the next layer. Grease with mayonnaise.
8. Then grate the second cheese. Grease with mayonnaise.
9. Grate five yolks on top using a fine grater. Decorate with greenery as desired. The salad is ready!

Today I will tell you about the wonderful, bright and delicious dish– “Mimosa” salad classic recipe with step by step preparation all layers. Salad always suits the holiday table. Its yellow lambs on top resemble a spring flower (the one that men give on March 8).

And straight to the point.

Classic Mimosa salad recipe with canned food, step by step, all layers with photos

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

Mimosa classic recipe, ingredients

For the traditional recipe we will need:

• Canned fish (usually from sea fish - saury, sardine, pink salmon, mackerel) - this is the main ingredient (one can is enough)
• Boiled vegetables - potatoes and carrots (3-4 pieces of each type of vegetable)
• Boiled eggs (4-5 pieces)
• Mayonnaise (1 small jar more than)
• Onions or salad onions (1 onion or a good bunch)
• Spices – salt, pepper
• Greens – parsley, dill, optional and for decoration

How to prepare mimosa salad? All layers in order

Cooking method:

First we cook the vegetables. Let it cool down and clean them. Then grate the carrots and potatoes. It is better to use a fine grater, not medium or coarse. Because nothing will spread like that.

And put the grated potatoes in the salad bowl as the first layer (exactly half of the total volume). No need to die down. On top, you can use a mesh, or you can simply spread mayonnaise with a spoon.

The second layer is fish. Or rather, canned fish. In Mimosa salad, the classic recipe involves only a fish product, although many change it to something else. For example – poultry, chicken.

In a separate plate, mash the fish with a fork, remove the bones and set aside. And again the mayonnaise mesh.

Now you can add finely chopped onion. It will give the salad a spicy taste.

The fifth one is carrots.

And sixth, grate the egg whites on a fine grater. Do not forget to grease with mayonnaise and add a little salt between each layer.

Yolks are considered not only a decoration, but also an additive to the taste. Classic Mimosa cannot exist without the topmost yellow layer. But on top of it you can decorate with parsley leaves or dill sprigs.

For the salad to be perfect and all the layers to be soaked, it needs time. Place it in the refrigerator for 2-3 hours.

Secrets and subtleties when preparing classic Mimosa

They say that the best and most delicious food is something made with your own hands. And I think so. But as for our salad today, I choose canned food at the store. If you can cook homemade mayonnaise, then the cards are in your hands.

It is better to choose a thick one and apply it evenly between layers so that it does not turn out to overwhelm the taste.

Eggs and their yolks are the main decoration of the classic Mimosa. Therefore, do not overcook them, otherwise the yolks will not be perfectly yellow, but will turn green. The optimal cooking time for eggs is up to 10 minutes.

I advise you to use all ingredients at the same temperature so that circles do not float.

And there is also a “trick” in which your guests will be able to immediately notice the decoration of the festive table. All you need to do is take a transparent container (salad bowl) or, in extreme cases, cut a plastic bottle with a volume of 1.5-2 liters around the circumference. So that there is no top and no bottom.

And put it there in layers. With this option, all layers of “Mimosa” will be clearly visible.

Classic mimosa recipe with canned food and cheese

Today the choice of products is simply huge. In this regard, you can experiment in the kitchen with traditional dishes– add and try new flavors.

In addition to canned food, let’s add cheese to Mimosa’s classic recipe. The end result will be a nice salad, maybe you will like it better.

Ingredients:

• 150-200 grams hard cheese or processed cheese
• Canned fish 150-200 grams
• 3-4 medium potatoes
• 2-3 carrots
• Eggs – 3 pieces
• Onion – 1 pc.
• Mayonnaise
• Herbs and spices

How to prepare layered Mimosa salad with cheese

The cooking method is very similar to the classic recipe. So let's keep it short.

Boil and peel vegetables and eggs. Grate into separate plates using a fine grater (separate the whites from the yolks). Remove the fish from the jar and mash it with a fork (you don’t have to leave the juice). Finely chop the onion and cheese. Divide the potatoes into two parts.

Let's start laying it out, everything in order: the first part is potatoes, fish, onions. The second part is potatoes, cheese, carrots, whites, yolks. Salt each layer and grease with mayonnaise. We send it to the refrigerator.

After 2 hours, take it out and decorate with greens.

Mimosa salad - classic recipe with rice

Another way to change tradition is to add rice to a familiar traditional salad. Try it and find out what comes of it. Or rather, not add, but replace – potatoes with rice.

By the way, I tried to prepare this type of salad back in my student years. Only instead of canned fish I used chicken. It’s okay, it’s satisfying.

Ingredients:

• Boiled rice - half a glass
• Carrots – 2 pcs.
• Canned fish – 200 grams (one can of saury or pink salmon, you can replace it with chicken as I did before)
• Eggs – 3-4 pieces
• Mayonnaise
• Onions and greens

Preparation:

The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. We separate the whites from the yolks. Everything is in separate containers. Finely chop the onion.

Place the canned food on a plate, first separating the juice, and mash it with a fork. The ingredients for the puff salad are ready.

Now layers: rice, fish, onions, rice again, carrots, whites and yolks. Between them, do not forget to add salt and cover with mayonnaise.

Let the mimosa soak for an hour or two and serve, garnishing with greens on top. Bon appetit!

And also like this:

Mimosa salad with butter and cheese, with canned saury, and without potatoes

People who lived through the Soviet era say that this recipe originally appeared. And only then they began to use other types of fish. In addition, this is the cheapest way, since there are very few products on the menu.

Products:

• Eggs – 4-5 pieces
• One can of canned saury
• Butter – 100 grams
• Cheese – 100 grams
• Mayonnaise Provencal
• Spices (salt and pepper)

Cooking method:

Here the layers alternate differently, unlike classic version. First, let's prepare the ingredients. Squeeze the fish and remove the liquid. Mash with a fork until it becomes a mushy mass.

Boil the eggs, cool and peel. Separate the whites from the yolks. Chop the onion.

Grate the yolks on a fine grater. And on a large one - cheese, proteins and butter. Now let's lay down the layers.

The first one this time is the squirrels. The second is cheese, the third is fish, then onions. Then - butter and last - the yolks. Salt and mayonnaise in the “breaks” between layers.

Mimosa salad - recipe with apples and canned food

Apples of the Simirenko and Antonovka varieties, in combination with the classic composition of this puff salad, give the dish a specific zest - a refreshing sour taste. Gourmets will definitely like it.

Ingredients:

• Apple – one large (preferably fresh and juicy)
• Canned fish - one (you can choose at your discretion, for everyone)
• Salad onion – 1 piece (you can take a red onion so that it’s not too bitter, pour boiling water over it)
• Eggs – 4-5 pieces
• Potatoes – medium 2 pcs. (instead of potatoes you can use 150 grams of cheese or all at once)
• Carrots – 2 pcs.
• Mayonnaise

Making Mimosa with apples

Boil vegetables and eggs, cool and peel. We grate and cut our products into separate bowls. We crush the fish, as always. Yolks are from whites.

Salt the layers evenly one after another and spread with mayonnaise. The first layer is potatoes and then: fish, onions, cheese, apple, carrots, yolk. Place in the refrigerator for a couple of hours.

Unusual with sourness “Mimosa” is ready. We invite everyone to the table to taste a delicate culinary masterpiece.

What happens if we replace canned food with crab sticks in a classic salad with cheese and apples? Low calorie and original dish on your table - that's what happens.

Ingredients (what you need):

• Apple – 1-2 pieces
• Dutch cheese – 150 grams
• Butter (frozen) – 200 grams
• Crab sticks – 200 grams
• One onion
• Potatoes – 3 pieces
• Egg – 5 pieces

How to cook:

Similarly, as in previous recipes - cook, peel, chop and grate. The layers are arranged like this: potatoes, egg whites, grated cheese, butter, finely chopped onion, chopped crab sticks, grated apple and lastly chopped yolk.

And again about the layer - add salt and grease with mayonnaise (except for butter, as you already understood, you should not grease it).

To soak the salad, leave it in the refrigerator until the next day. Serve to the table, garnished with a sprig of parsley or dill.

Almost the same:

Mimosa with cod liver - the most delicious recipe

Let's start with the fact that the liver of any fish (large, since small ones have very little) is very useful for the body. I would also name cod liver as a delicacy and a dietary product.

Ingredients:

• Canned cod liver – 1 jar
• Hard cheese – 100-150 grams
• Vegetables (potatoes and carrots - 2-3 pcs.)
• Eggs – 3-4 pieces
• Mayonnaise and greens

Cooking method:

Place boiled, peeled and grated potatoes on the bottom of a transparent salad bowl. Apply a thin layer of mayonnaise.

The next layer is grated and boiled carrots. And lubricate again. Apply chopped and boiled egg whites and mayonnaise to the carrots.

The penultimate one is grated cheese, mayonnaise. We finish the salad with a “crumb” of egg yolks. And for impregnation - in the refrigerator overnight.

“Mimosa” with canned fish from sardines and processed cheese

Absolutely delicious! You can try making it with other canned food, but some people at home liked it the most with sardines. That’s why I sometimes cook with sardines. And instead of the usual hard classic cheese, I use processed cheese in this recipe.

Ingredients

To prepare this very tasty salad, you will need simple ingredients:

• Sardines (canned food) – 200g.
• Onion – 50g.
• Processed cheese – 2-3 pcs.
• Eggs – 5 pcs.
• Potatoes – 5 pcs.
• Mayonnaise 100-150g
• Rice 200-250g.

Classic recipe

First you need to boil the rice and eggs, and let the potatoes boil in their jackets. When ready, let them cool.

Then we take a container, which we will fill with salad and grease vegetable oil. Finely chop the onion and place it evenly on the bottom of the container.

Place the sardine (canned fish) in a separate bowl and chop it a little with a fork.

Then we take it and also spread it evenly on the onion, and apply a layer of mayonnaise. Pour boiled rice on top of the sardine and grease it with a small ball of mayonnaise.

The next step is to use the cheese, already grated on a coarse grater, which we scatter evenly over the surface of the rice. Cover again with a layer of mayonnaise.

We peel the potatoes and also use a fine grater to cover our salad as it finishes cooking. Lubricate with another layer of mayonnaise.

And the last, one might say the final ball, will be the eggs. Separate the yolks from the whites. We grind the whites on a grater and add the next layer to our salad and cover it with the final layer of mayonnaise.

Sprinkle grated yolk on top of the salad and the Mimosa salad is ready to eat. And the name comes from the yellow flower of the same name.

Now you can put it on festive table and treat your guests.

Mimosa salad with boiled salmon, cheese and without potatoes

Fresh food lovers will love this recipe. Instead of canned food this time we will add boiled fish(salmon).

Cook salmon fillet (200 grams) in salted water. Cool, remove seeds and mash with a fork.

Boil eggs (4 pieces) and one good carrot. Grate cheese, carrots, whites and yolks. Finely chop green onions with a knife (one bunch is enough).

Now we assemble our layered salad, evenly greasing all layers with mayonnaise. And they go in order: whites, fish, onions, cheese, yolks. Don’t forget about the refrigerator, where the dish must soak for at least 2 hours.

Festive “Mimosa” with salted salmon and fresh cucumber – original recipe

You can use salted salmon, not boiled as in the recipe above. In addition, add one to the main ingredients fresh cucumber. Honestly, it doesn’t really work out at all.

Take salted salmon - 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest into small pieces. This is the first layer.

Boil eggs (2 pcs.) and separate the yolks from the whites. Grate the protein over the fish and spread with mayonnaise. The third layer is peeled and finely chopped cucumber.

Then boiled and chopped potatoes (2 pcs.). Grease well with mayonnaise. Sprinkle yolks on top. From the thin slices of salmon remaining for decoration, roll them together and make them in the shape of a flower.

Place in the refrigerator, preferably overnight. You can add a couple of sprigs of parsley before the table.

1. It is better to cook vegetables in a double boiler, this way they retain their vitamins and taste better.
2. The apple is sour – varieties “Simirenko”, “Antonovka”, “Granny Smith”.
3. More eggs, especially yolks - a special taste and juicy yellow color.
4. Good fatty mayonnaise, but just a little - apply it lightly with a mesh.
5. It is better to grate the products directly into the dish - the salad becomes loose and airy.

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

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

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

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

The most important secrets and subtleties of the Mimosa salad

ABOUT MAYONNAISE

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

ABOUT EGGS

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

ABOUT CANNED FISH

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

AND FURTHER…

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

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

Mimosa salad according to the classic recipe

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

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

How to make classic Mimosa

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

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

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

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

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

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

Mimosa salad with cheese

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

Ingredients for the recipe:

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

How to prepare layered Mimosa salad with cheese

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

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

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

Mimosa salad with rice

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

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

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

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

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

Mimosa salad with canned food

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

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

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

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

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

Mimosa salad with apple

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

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

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

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

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

Mimosa salad with crab sticks

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

Ingredients for the recipe:

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

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

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

Mimosa salad with salmon

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

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

Mimosa recipe with salmon

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

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

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

Help yourself!

Mimosa salad without potatoes

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

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

How to make Mimosa salad without potatoes

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

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

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

Mimosa salad with cod liver

Cod liver - valuable dietary product, an excellent substitute for canned fish in a salad.

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

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

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

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

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

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

Mimosa salad - this salad recipe has become famous for its simplicity. Just imagine that “Mimosa” with canned food has replaced the classic Olivier salad, because new recipes for preparing “Mimosa” salad are easy to prepare. Many salads with the addition of canned fish (with saury or pink salmon) are not similar to real “Mimosa” because the ingredients (and only these!) of this salad can make the dish less caloric.

Choose for yourself which Mimosa recipe you will use, because there are a huge number of recipes for this salad. Look at other interesting meanings of the name of the dish at the link https://ru.wikipedia.org/wiki/Mimosa_(meanings)

Mimosa salad classic recipe

Ingredients:

• Boiled potatoes - 4 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 500 g;
• Carrots - 2 pcs.;
• Canned food (sardines in oil) - 1 pc.;
• Hard cheese - 300 g;
• Vinegar - 1/2 tsp;
• Onions - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, boil the potatoes, carrots and eggs, and after cooling, peel them;
2. Then separate the yolks from the whites, then grate the whites separately on a medium grater;
3. Mash the yolk with a fork until fine crumbs are obtained, or finely grind;
4. Grate all the boiled vegetables and cheese on a coarse grater;
5. Peel the onion, chop it into small cubes and fill it with hot water, add half a teaspoon of vinegar. In this way we will get rid of the bitterness of the onion and add a special taste to our dish;
6. From the canned food, transfer the fish into a bowl and mash it with a fork;
7. Now we begin to place it in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
8. Then comes the grated protein, on which we also apply mayonnaise;
9. Place carrots in a third layer and also treat with mayonnaise;
10. Next comes the pickled onion, on which we place and level the potatoes on top, and then apply a layer of mayonnaise on it;
11. Another layer is grated cheese, which we also season with mayonnaise;
12. All that remains is to decorate, carefully distribute the chopped yolks over the entire surface.

Mimosa salad with canned fish classic recipe

Ingredients:

• Sardine in oil - 1 can;
• Carrots - 2 pcs.;
• Potatoes - 2 pcs.;
• Eggs - 5 pcs.;
• Onion - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Classical recipe salad « Mimosa» With canned sardine:

1. First, prepare the vegetables - boil the potatoes and carrots, peel and grate in the same way as described in the recipe above. Boil and peel the eggs;
2. Finely chop the onion;
3. Boiled eggs - separate the yolks and whites;
4. Mash the sardine with a fork;
5. Now take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Level all layers with a spatula or spoon. We continue to lay the layers - mayonnaise, carrots, mayonnaise, grated protein, level the last layer of mayonnaise with a spatula;
7. Sprinkle grated yolk on top;
8. Carefully remove the ring and decorate as you wish;
9. This makes an amazing Mimosa salad.

Mimosa salad with rice

A very popular recipe for this dish.

Ingredients:

• Boiled rice - 50 g;
• Boiled carrots - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Onion - 2 pcs.;
• Canned fish in oil - 1 pc.;

Cooking method:

1. The onion needs to be cut into small cubes;
2. Grate the boiled carrots on a coarse grater;
3. Fry the onion until soft;
4. Grate the yolks and whites separately on a fine grater;
5. Place the rice in the first layer;
6. Lubricate a little with mayonnaise.
7. The next layer is mashed canned food;
8. Mayonnaise again;
9. The next layer is fried onions;
10. Coat with mayonnaise, salt and pepper, add grated egg white;
11. New layer - boiled carrots, coat with mayonnaise;
12. The last layer is grated yolk and place the salad in a cool place;
13. After 2 hours, the Mimosa salad is ready to eat.

Let's move on to another “classic” recipe.

Classic Mimosa salad: with cheese and butter

This recipe is one of the very first; later they began to add potatoes and carrots to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• Canned fish in its own juice - 250 g (pink salmon or salmon, you can take white fish);
• Boiled eggs - 5 pcs.;
• Hard cheese - 100 g;
• Butter - 20 g;
• Onions (can be replaced with green ones) - 1 pc. small;
• Mayonnaise - to taste;
• Dill - for decoration.

Cooking method:

1. Place the butter in the freezer to cool so that you can grate it later;
2. Place the fish on a plate and mash with a fork. If the fish has bones, remove them;
3. Finely chop the onion;
4. Grate hard cheese (take any cheese you like) on a fine grater;
5. Boil the eggs hard (cook for 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater;
6. Now you need to assemble the salad in layers. Take a serving plate and place half of the grated egg whites in the first layer. The second half is left for decorating the salad;
7. The second layer is all the grated cheese;
8. The third layer is half of the mashed fish. Using a fork, gently smooth the fish over the whites;
9. The fish needs to be greased with a little mayonnaise. On a fine grater, grate the butter, which has previously been frozen, onto the mayonnaise. You don’t have to put any oil at all, you can put just a little bit. It makes Mimosa salad more tender;
10. Place green onions in oil;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Place the remaining whites evenly on the fish and even out this layer;
13. Brush the mayonnaise onto the sides of the salad and cover the top with a small bowl so you can carefully spoon the yolks into place. Sprinkle the sides with yolk, which will “stick” well to the mayonnaise;
14. Carefully remove the bowl and use a fork to smooth out the yolk;
15. All that remains is to place a mimosa flower on a white background (it looks like snow). Take dill as leaves, make the flowers themselves from the yolk;
16. The salad should sit in the refrigerator for 1-2 hours and can be served.

The simplest classic recipe with pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to the classic recipe. For this salad we need a minimum of ingredients. Our salad will consist of a minimum of ingredients in order to learn how to correctly form the main layers and arrange them in a salad bowl.

Ingredients:

• Canned food (pink salmon or salmon) - 1 can;
• Egg - 3 pcs.;
• Cheese - 100 g;
• Mayonnaise -200 g;
• Greens (parsley, dill) - 1 bunch.

Cooking method:

1. Boil the eggs hard, peel and separate the whites from the yolks. Boil hard-boiled eggs for 10 minutes;
2. Finely chop the whites with a knife or grate them on a coarse grater;
3. Place the first layer of whites on the bottom of the salad bowl and level with a spoon. Add mayonnaise and spread it with a tablespoon over the entire surface of the proteins;
4. Mash the fish with a fork or finely chop it with a knife. The fish must be boneless. Perhaps the bones may come in pieces. If you come across bones when slicing, be sure to remove them;
5. Place the chopped fish (pink salmon) on the egg white and smooth it out;
6. Add mayonnaise and brush the second layer of pink salmon well with it and smooth it out;
7. Grate the cheese on a coarse grater;
8. Place the next layer of cheese on the fish;
9. Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
10. The fourth layer is finely grated yolks;
11. Add mayonnaise in the same way. Sprinkle some herbs on top and our classic Mimosa salad is ready;
12. The salad must be refrigerated for 2-3 hours. We are waiting for guests and serving food! Bon appetit!

Festive Mimosa salad with saury and cheese

Mimosa salad with saury and cheese is second only to Olivier and Herring under a fur coat in popularity.

Ingredients:

• Potatoes – 4 pcs.;
• Canned food (saury in oil) – 1 can;
• Onions – 1 pc.;
• Hard cheese – 150 g;
• Carrots – 2 pcs.;
• Chicken eggs – 5 pcs.;
• Mayonnaise – 100 g;
• Fresh dill - 3 sprigs.

Cooking method:

1. Boil the eggs hard for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and grate on a coarse grater;
2. Grate the boiled potatoes on a coarse grater;
3. Place the potatoes in a beautiful salad bowl or plate, distribute them evenly along the bottom of the salad bowl. Our first layer will be with potatoes. Apply mayonnaise to the potato layer and spread it over the entire surface;
4. Transfer the fish from the jar to a separate plate and mash it thoroughly using a fork or knife. Place the fish mixture on a layer with potatoes. There is no need to lubricate this layer with fish with mayonnaise;
5. Peel the onion and cut into small cubes;
6. If the onion is bitter, you can pour boiling water over it for 8-10 minutes. You can also marinate in a weak vinegar solution. In any case, the bitterness from the onion will go away and the onion will be more tender. Place finely chopped onion evenly on the fish;
7. Grate the cheese on a fine grater;
8. Place the cheese on the onion, pressing it down a little with a spoon and apply mayonnaise in the same way;
9. Grate the carrots on a fine grater;
10. Place the carrots on top of the cheese and spread mayonnaise on this layer with the carrots;
11. Separate the egg whites from the yolks;
12. Grate the whites on a fine grater;
13. To give the salad some airiness, place finely grated egg whites on the central part of the salad, not reaching 2-3 centimeters to the edges. Sprinkle this remaining part of 2-3 centimeters with grated yolks on a fine grater. There is no need to crush;
14. Decorate the center of the salad with sprigs of dill and sprinkle it with a little yolk like a mimosa branch;
15. Put ready salad Place the mimosa in the refrigerator for 2 hours to let it steep.

Recipe for a delicious salad with canned pink salmon and cucumber

Ingredients:

• Canned pink salmon – 1 can;
• Boiled potatoes - 4 pcs.;
• Boiled eggs - 4 pcs.;
• Fresh cucumber - 1-2 pcs.
• Mayonnaise - to taste.

Cooking method:

1. Grate 2 peeled potatoes onto the prepared plate;
2. We put pink salmon out of the jar, mash it with a fork, and lay it out in a second layer. If necessary, you can add salt to your taste;
3. Grate 2 more potatoes on top;
4. Coat this layer with mayonnaise;
5. Next comes a layer of coarsely grated cucumber;
6. Lightly add some salt to the top of the cucumbers and coat with mayonnaise;
7. We peel the eggs, separate the yolks from the whites;
8. First, rub the whites into the salad, coat them with mayonnaise;
9. The last layer is the egg yolks;
10. Decorate with greens. Bon appetit!

Delicious Mimosa salad with chicken, potatoes and cheese

Ingredients:

• Boiled chicken breast - 400 g;
• Boiled carrots - 200 g;
• Boiled potatoes - 400 g;
• Boiled eggs - 4 pcs.;
• Cheese - 250 g;
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. Finely chop the chicken breast;
2. Grate carrots, potatoes, eggs, cheese on a coarse grater;
3. Place potatoes on the prepared plate as the first layer, add salt and pepper;
4. We coat with mayonnaise and the next layers will be from carrots and chicken meat, which we also add salt and pepper, and then grease with mayonnaise;
5. Next comes a layer of eggs, which we sprinkle with grated cheese, and the Mimosa salad is ready.

For onion lovers, you can add finely chopped onions after the layer of chicken meat; it is advisable to use sweet varieties, or before using it, pour boiling water over it, then the bitterness will go away. And if you find a smoked one chicken breast, I advise you to use it, the taste will be unforgettable.

Salad with crab sticks according to the classic recipe

Ingredients:

• Boiled potatoes - 600 g;
• Boiled carrots - 250 g;
• Large boiled eggs - 4 pcs.;
• Crab sticks - 200 g;
• Cheese – 100 g;
• Mayonnaise - 250 g;
• Salt - to taste.

Cooking method:

1. Chop the crab sticks very finely and divide them into 2 parts;
2. We put part of the crab sticks on the salad bowl as the first layer, and the second part is placed on a layer of potatoes. If you have a wide salad bowl, you can lay them all out in one layer, coat the top with mayonnaise;
3. Grate the potatoes on a coarse grater, add a little salt, maybe pepper, and also grease them with mayonnaise;
4. Next comes grated carrots, coated with sauce and a layer of grated eggs;
5. Coat the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

Mimosa salad with hot smoked fish, potatoes and apple

Ingredients:

• Mayonnaise - 150 g;
• Onion – 1 pc.;
• Boiled potatoes – 2 pcs.;
• Apple – 1 pc. (sweet and sour);
• Hot smoked mackerel fillet - 185 g;
• Boiled eggs – 6 pcs.;
• Dill – 2-3 sprigs.

Cooking method:

1. Peel the potatoes and grate them on a coarse grater;
2. Chop the onion very finely;
3. Three apples on a coarse grater;
4. Separate the mackerel from the skin, bones and knead into thin fibers;
5. We peel the eggs, separate the yolks from the whites and grate them separately;
6. Place the prepared form on a dish. Lay out the potatoes as the first layer;
7. Next comes fish, onions and a layer of mayonnaise;
8. The next layers are egg whites, apple, coated with mayonnaise;
9. Sprinkle egg yolks. Place in the refrigerator for at least 2 hours to soak the salad;
10. Carefully remove the form, decorate and enjoy your meal.

How to make Mimosa salad with shrimp, cheese and apple

Ingredients:

• Peeled, boiled shrimp – 200-300 g;
• Boiled eggs – 4 pcs.;
• Boiled potatoes – 3-4 pcs.;
• Cheese – 150 g;
• Apple – 1 (green);
• Boiled carrots – 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Frozen ready-made shrimp are thawed, peeled, if fresh, boiled and peeled;
2. The potatoes are boiled in their skins and grated on a coarse grater;
3. The apple is peeled and also grated;
4. Cheese and carrots are crushed through a coarse grater;
5. Egg yolks are separated from the whites and grated separately;
6. The salad is laid out in layers, you can assemble it on a salad bowl, you can use a mold.

The order of layers is as follows:

• Shrimps;
• Egg whites;
• Potato;
• Apple;
• Carrot;
• Egg yolks.

Each layer is coated with mayonnaise, and the yolks can be decorated with herbs on top.

Mimosa salad with potatoes and canned food

Add classic dish maybe potatoes. This will not make Mimosa salad lose its taste; on the contrary, it will become more interesting and satisfying.

Ingredients:

• Canned food – sardines in oil;
• Potatoes – 2 pcs.;
• Chicken eggs – 4 pcs.;
• Carrots – 3 pcs.;
• Mayonnaise, salt, spices - to taste.

Before you start cooking, boil the carrots, hard-boiled eggs and jacket potatoes. Clean each product afterwards. When all the ingredients are ready, you can create.

Cooking method:

1. Remove the sardines from the jar along with the oil. Liquid is required to make the dish more juicy. Remove the bones from the fish and shred with a fork in a small amount of oil;
2. Peel and chop the onion;
3. Separate the eggs from the shells. Separate the white and yolk. Grate the second ones on a fine grater;
4. Pass boiled potatoes and carrots, as well as egg white, through large cells. Place everything in front of you and start collecting;
5. Place the sardines in the first layer in the bowl. Flatten to create an even cushion;
6. Next, place the onion, also evenly over the entire area. If desired, you can add salt to the layer;
7. Now it’s the turn of the grated potatoes. Press gently so that there are no lumps;
8. Season the layer with salt and mayonnaise;
9. There is a layer of carrots on top. Add a little salt and add more sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish the composition with a cap of egg yolks. Place in the refrigerator for a couple of hours to soak. Afterwards you can serve it immediately.

Mimosa salad with rice and lettuce

This salad goes great with any drinks, especially red and white wine. It looks beautiful on the table among various types of dishes.

Ingredients:

• Egg - 5 pcs.;
• Mayonnaise sauce- 200 g;
• Onions - 2 heads;
• Canned fish in its own juice or with a little added oil (pink salmon, saury or tuna) - 250 g;
• Green salad - 1 head;
• Hard cheese (coarsely grated in advance) - 250 g;
• Fresh carrots - 160 g;
• Long grain rice - 150 g.

Cooking method:

1. Boil the eggs until hard-boiled. Cool and peel off the shell. Separate the whites from the yolks. Chop the whites very finely and place in your bowl. Mash the yolks with a fork in a plate (for soup) and leave them there;
2. Boil rice in salted water. After decanting, transfer it to a bowl and cool;
3. Wash the carrots. Without peeling it, boil it in salted water (as for a vinaigrette). Cool the carrots, peel them and grate them coarsely. Transfer to a bowl;
4. Peel the skins off the onion. Wash it and cut it into thin, almost transparent half rings;
5. Rearrange onion rings into a bowl or saucepan. Pour boiling water over them for a quarter of an hour. This procedure is necessary to remove excess bitterness from the onion;
6. Then drain the liquid, rinse the onion with ice water, strain and leave in a bowl;
7. Mash the canned fish with a fork in a plate along with the juice;
8. Wash the lettuce leaves individually in ice water;
9. Place the prepared products in layers on a salad bowl with small sides;
10. 1st layer – lettuce. Without cutting, place the leaves on the bottom of the salad bowl, so that there is no free space left there. Apply a light layer of mayonnaise sauce to the salad;
11. Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
12. 3rd layer – half of the grated cheese. Mayonnaise should not be put on cheese;
13. 4th layer – half of the chopped egg white. You don't need to put mayonnaise sauce here either;
14. 5th layer – half of the prepared onion. You don't need mayonnaise yet;
15. 6th layer – canned food mashed in its juice. On top of them is a generous layer of mayonnaise;
16. 7th layer – the remaining half of the onion. No mayonnaise sauce is needed;
17. 8th layer – carrot. Place a little mayonnaise sauce on top of the carrots;
18. 9th layer - the remaining boiled rice, poured with a generous layer of the remaining mayonnaise;
19. 10th layer – protein. 11th layer – remaining grated cheese. 12th layer – chopped yolk;
20. Place the prepared Mimosa salad in the refrigerator for an hour. Serve to the table with a spatula, which will be used to spread the salad.

New Year's Mimosa salad with hard and processed cheese

The uniqueness of this New Year's salad recipe is due to the absence of boiled eggs and the presence of hard and soft processed cheese, which gives it a pleasant creamy cheese taste.

Ingredients:

• Canned fish in oil or natural juice - 1 can;
• Hard cheese - 100 g;
• Processed cheese - 100 g;
• White onion - 2 onions;
• Potatoes, boiled “in their jackets” - 2 large potatoes;
• Mayonnaise for coating layers - 200-250 g.

Preparing New Year's Mimosa salad with hard and processed cheese is quite simple:

1. Pre-chill all ingredients for this salad;
2. Peel the potatoes and grate them on a coarse grater;
3. Store both types of cheese in the freezer until immediate use;
4. Chop the fresh onion finely with a knife and leave in hot water, sprinkled with three pinches of salt, for 10-15 minutes, after which drain the onion in a colander;
5. Free from oil or natural juice Mash the canned fish with a fork in a separate container;
6. All ingredients are crushed and are in different containers. You can start forming the “Mimosa” by placing the prepared ingredients in layers in a suitable dish, coating the layers with mayonnaise or a mayonnaise mesh in the following order: 1 - frozen cheese grated on a fine grater; 2 - chopped canned fish; 3 - chopped onion; 4 - grated potatoes; 5 - an even layer of mayonnaise; 6 - an even layer of bright yolk ground through a sieve.

Place the finished salad in the refrigerator to soak the layers for 2-3 hours, and it is better to decorate with fresh herbs before serving to the New Year's table.

Mimosa salad with tuna

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

To prepare you will need:

• Tuna in oil - 2 cans;
• Boiled potatoes - 3 pcs.;
• Boiled carrots - 1 pc. (large or 2 small);
• Boiled eggs - 5 pcs.;
• Green onions - a bunch;
• Mayonnaise - 150 g;
• Dill - for decoration;
• Salt - to taste.

Preparation:

1. Prepare all the ingredients for the salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater and the yolks on a fine grater. Cut the onion into small slices. Remove the tuna from the can without oil, remove the bones and mash it with a fork into very small pieces;
2. Place potatoes as the first layer. You can grate it on a coarse grater directly into the salad bowl, and then give the layer the desired shape. Lightly press it down with a spatula and spread it with a thin layer of mayonnaise;
3. Now place the fish on a layer of potatoes and gently smooth with a fork. There is no need to smear this layer with mayonnaise so that the taste of the fish is brighter;
4. Now sprinkle the tuna layer with green onions and spread it with mayonnaise using a spatula or spoon;
5. Place the next layer of carrots, grated on a fine grater. And again mayonnaise;
6. The penultimate layer of ours is grated whites, which will become the background of our picture;
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real salad Mimosa;
8. Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa salad: how to alternate layers

So, let’s take the classic Mimosa salad recipe with step by step photos preparations. For the first layer, you need to lay the grated potatoes, not pressing them, but making them seem airy. You don’t need to use all the potatoes; you’ll still need them, just a part of them so that the fish doesn’t lie on the salad bowl.

The fish is placed in the second layer. She needs special attention. In the case of canned food, you need to drain the oil, remove all the bones from the fish and mash the remaining flesh with a fork (it is better to do this in a separate bowl).

Some people prefer to marinate it in advance, others simply scald it with boiling water. In any case, before doing this, you need to finely chop it, and then pour a little canned oil on the layer (if any).

Spread the remaining chopped potatoes over the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. We divide boiled eggs into whites and yolks. We lay the protein layer first, the second will be from the yolk.

All layers in the salad should be greased with mayonnaise and add a little salt. On top of the Mimosa salad you can decorate it as you please: use greens, eggs, carrots. - one of the most common puff salads in Russian cuisine.

Mimosa with sardine in oil. Appetizing Mimosa salad for the New Year

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