Classic Mimosa salad: recipes with photos. Mimosa salad - classic recipe and cooking secrets

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

How to prepare Mimosa salad

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

Layers in order

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

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

Mimosa Salad Recipes

Modern interpretations this dish surprises with its original solutions. Some housewives add to the salad, in addition to the main components, sour apples, walnuts, butter, rice, etc. Regardless of what set of ingredients you use, it is important that all products are at the same temperature and are fresh. Below are different options preparations delicious salad with photo.

Classical

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

Ingredients:

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

Cooking method:

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

With saury

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

Ingredients:

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

Cooking method:

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

With cheese

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

Ingredients:

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

Cooking method:

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

With rice

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

Ingredients:

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

Cooking method:

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

With pink salmon

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

Ingredients:

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

Cooking method:

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

With apple

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

Ingredients:

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

Cooking method:

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

With tuna

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

Ingredients:

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

Cooking method:

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

In pita bread

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

Ingredients:

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

Cooking method:

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

With butter

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

Ingredients:

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

Cooking method:

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

With cod liver

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

Ingredients:

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

Cooking method:

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

How to decorate Mimosa salad

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

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

Video

Mimosa salad - very beautiful dish. And since it is prepared quite simply, it can often be seen on the holiday table. The salad got its name because it looks like spring mimosa flowers. At the same time, many variations in salad preparation have appeared. And with any ingredients, Mimosa turns out tasty and satisfying.

Mimosa salad - food preparation

The ingredients for the Mimosa salad, as indeed for any other dish, must be fresh. If canned fish is used, the oil from them must be drained.

It is important that by the time the layers are laid, the salad ingredients must be at the same temperature. Therefore, they should be put in the refrigerator for half an hour.

Mimosa Salad - best recipes

Recipe 1: Classic Mimosa Salad

This is a classic Mimosa recipe. This salad always looks beautiful on any holiday table. It is important that it is nourishing and tasty.

Ingredients:
6 pieces fresh eggs(preferably with bright yolks),
can of canned fish (in own juice or in oil, tuna, saury or salmon),
150 grams of hard cheese (Russian, Gouda, Poshekhonsky or Tilsitter),
200-250 grams of mayonnaise,
100 grams of butter,
3 pieces of onions,
4-5 sprigs of fresh dill or parsley,
lemon slices, greens, slices yellow tomatoes- for decoration.

Cooking method:

1. You need to put butter in the freezer in advance.

2. Boil eggs for no longer than 10 minutes. Then separate the peeled eggs into yolks and whites. The yolks need to be mashed with a fork, and the whites should be finely chopped with a knife.

3. The peeled onion should be coarsely grated or finely chopped with a knife. Very spicy onion you need to sprinkle with 3-4 pinches of salt and, after stirring, add hot water. After 15-20 minutes, you need to drain the onion in a colander and dry.

4. Use a small or medium-sized grater to grate the cheese.

5. Greens without coarse branches must be chopped with a knife.

6. Open the canned food, mash the fish without oil and without large bones in a separate plate with a fork or pass through a blender.

7. Then you need to start layering the salad. Moreover, it is desirable that the ingredients be at the same temperature, so if time permits, they can be put in the refrigerator for half an hour.

8. Then, in a not very deep, but wide dish, you need to put the chopped egg whites, the next layer is grated cheese, then mashed fish and grease it all with mayonnaise.

9. On top of it you need to put a layer of chopped onion, and then half of the mashed yolks. Grease this layer with mayonnaise and sprinkle with chopped herbs. Grate frozen butter onto the greens (using a medium-sized grater).

10. The final layer can be the remaining yolks, which need to be rubbed through a sieve.

11. Before serving, Mimosa salad should be left in the refrigerator for two hours or overnight. Just before serving, the salad should be decorated with herbs, slices of yellow tomatoes or lemon.

Recipe 2: Mimosa Salad with Rice

This version of Mimosa salad is very satisfying. It is important to take into account that it should be served to the table as soon as possible: if the salad sits for a long time, it will become less airy.

Ingredients:
6 pieces of fresh eggs,
100 grams of butter,
a can of canned fish (saury, tuna or salmon),
white onion,
150 grams of hard cheese (Poshekhonsky, Gouda, Russian or Tilsitter),
a glass of rice (it is better to take the crumbly variety),
black pepper, salt,
150-200 grams of mayonnaise.

Cooking method:

1. Butter must be frozen in advance.

2. Hard-boiled eggs should be divided into whites and yolks. The whites should be finely chopped with a knife, and the yolks can be mashed with a fork.

3. Once cooked, rice should be allowed to dry. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly.

4. Grate the white onion on a coarse grater. To remove the bitterness from it, you can sprinkle it with salt for 15 minutes and pour hot water over it. Then dry.

5. The cheese must be grated on a medium-sized grater.

6. Canned fish should be mashed with a fork on a separate dish.

7. Then you need to lay the salad in layers. Place some fish in a wide dish. Then carefully place rice on top of the fish, followed by a layer of grated cheese. All this needs to be greased with mayonnaise. Then add the chopped whites and lay out the remaining fish. Place chopped onion on the fish, followed by the remaining mayonnaise.

8. Place half the yolks on the mayonnaise and rub the remaining butter on them. And finally, rub the yolks through a sieve.

Recipe 3: Mimosa salad with apple and smoked fish

Original version Mimosa salad, which is sure to please guests and will become a worthy decoration for the festive table.

Ingredients:
300-350 grams of hot smoked fish (it is better to use pink salmon),
200-250 grams of mayonnaise,
white onion
2 large potatoes,
sweet and sour apple,
6 fresh eggs.

Cooking method:

1. Potatoes must be boiled in their skins, cooled and grated.

2. Separate the boiled eggs: yolks and whites separately. The whites need to be finely chopped, and the yolks can be mashed with a fork.

3. Chop the peeled onion. And pour hot water with salt for 15 minutes - this will remove the bitterness.

4. Smoked fish must be disassembled into pieces and the bones carefully removed from it. Mash the fish in a separate plate with a fork.

5. Then you need to lay out the salad in layers. Place half of the grated potatoes on the bottom of the dish. After that - half the chopped fish and, finally, chopped onion. Then you need to grease everything with mayonnaise.

6. Place half of the chopped whites and the remaining potatoes on the mayonnaise. Then - the remaining fish.

7. Grate the peeled apple directly onto the fish. Next, grease it with mayonnaise.

8. Then you need to lay down the remaining whites coated with mayonnaise. And rub the yolks through a sieve on top.

9. Serve the salad cold.

Recipe 4: Mimosa salad with hard and processed cheese

This Mimosa salad is prepared without eggs, but two types of cheese are used - the dish turns out tasty and unusual.

Ingredients:

100 grams of hard cheese (for example, cheddar),
a can of canned fish (in its own juice or oil),
2 large potatoes,
2 white onions,
200-250 grams of mayonnaise
100 grams processed cheese in one piece.

Cooking method:

1. You need to put processed cheese in the freezer in advance. Boiled potatoes in their jackets must be cooled and grated.

2. Chop the onion, add 3 pinches of salt, add hot water and leave for 15 minutes. After that, dry it.

3. Mash the canned fish with a fork on a separate plate.

4. Frozen cheese should be grated on a fine grater. Then place it in an even layer in a dish. Spread mayonnaise on top.

5. After this, lay out a layer of fish, then onions. And again grease with mayonnaise. Then lay out a layer of potatoes and grease them with mayonnaise. Finally, grate the bright yellow cheese.

6. Decorate the salad with herbs and place in the refrigerator for a couple of hours.

Eggs for Mimosa salad should have bright yellow yolks. Therefore, they should not be overcooked, otherwise the yolks will develop a lead-colored coating. The eggs must be placed in the pan. Bring to a boil over medium heat, and then cook for no longer than 10 minutes - this is quite enough. Boiled eggs should be placed with cold water and chop the scarlup with blunt end– this will make them easier to clean.

The salad must be laid in layers. And it’s better to take glass (transparent) dishes - in this way its layers will be beautifully visible.

You can prepare mimosa at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, besides fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. IN individual recipes butter, processed cheese, apples are used.

Mimosa – multilayer salad with canned fish. Delicious and nutritious. Frequent guest on festive feasts, is popular for everyday lunches and dinners due to its simple cooking process.

Beautiful name The mimosa salad was achieved thanks to the top layer. Traditionally, it is made from grated or crumbled yolk over the surface of the salad, which is associated with a delicate spring flower.

The salad was very popular during Soviet Union. Now housewives often cook delicious food, nutritious dish, which can be beautifully decorated and served on festive table, like the Olivier salad.

About choosing mayonnaise

The best solution for mimosa salad is thick mayonnaise increased fat content. Lightweight, low-calorie cold sauces are healthier, but do not allow the salad’s flavor to fully develop.

How to make layers in mimosa correctly

3 basic rules

Potatoes or rice (depending on the recipe) are the basis.

This is a classic version of a salad base (“pillow”) for other ingredients, especially canned fish.

Canned onion mashed with a fork is added after a layer of potatoes (rice).

Place the remaining layers in the mimosa as you please, for example, divide the grated potatoes into 2 parts and add an additional potato layer to the salad.

The traditional top is finely grated yolk without mayonnaise mesh with decorations from fresh herbs (green onions, parsley, dill, etc.).

When laying mimosa in layers, try to evenly distribute the products over the area of the dish. Pay attention to the grated carrots and potatoes. Gently scatter the ingredients, avoiding the formation of lumps.

Mimosa salad recipes with canned fish

Mimosa salad - a classic recipe with canned food

Ingredients:

Potatoes – 3 medium sized tubers,
Carrots – 3 pieces,
Egg - 3 pieces,
White onion– 1 head,
Canned salmon (pink salmon) – one 200-gram jar,
Ground black pepper, mayonnaise - to taste,
Greenery - for decoration.

Preparation:

Preparing the ingredients for the salad. I boil vegetables and hard-boiled eggs. I'm pouring cold water for easy cleaning. I put it on a separate plate.
I peel the onions. I wash it and cut it finely.
I grate peeled vegetables and eggs using a medium grater. I transfer them into separate dishes.
I take the big one and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I don't tamp the vegetable. I spread half of the grated ingredient evenly. I squeeze the mayonnaise on top and distribute it over the entire area of the salad bowl.

Useful advice. Add ground black pepper between layers.

For the second layer of salad I use canned pink salmon. I open the jar and drain the liquid. I put the fish on a plate and soften it with a fork. Transfer to a salad bowl on top of the potatoes. If desired, I can add mayonnaise dressing.
I spread the onions. If it is too bitter and pungent, I add less, after dousing it with boiling water.
Next in the mimosa is the second part of the grated potatoes, followed by carrots. I make a small mayonnaise “pillow” between the vegetables.
Finally, I add a grated egg to the salad. White first, yolk on top.
Decorate with chopped herbs. Classic salad mimosa is ready to serve. The salad will become great addition and New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Video recipe

Unusual recipe with canned tomato sauce

Using sprat in tomato sauce is an interesting and bold move in preparing mimosa salad. The dish has an unusual taste, but is no less nutritious.

Ingredients:

Potatoes – 3 tubers,
Onion – 1 head,
Carrots – 2 pieces,
Egg – 6 pieces,
Sprat in tomato sauce – 200 g,
Mayonnaise ( cold sauce) – to taste.

Preparation:

I cook eggs and vegetables in separate pans. Carrots and potatoes can be pre-peeled for convenience. After boiling, boil the eggs for 5-8 minutes.
I put the boiled eggs in cold water. I clean and separate the whites from the yolks. I prefer to use yolks in salads for decoration. Add protein as desired.
I peel and finely chop the onion.
I take the sprat in tomato from the jar. Transfer to a separate bowl and add chopped onion.
I spread the salad in layers in a large, deep plate. I make a small potato “pillow”.
Then I add a mixture of fish, tomato sauce from a jar and onions. I pour mayonnaise over the mimosa salad.
I make the next layer again from the rubbed coarse grater potatoes. I grease it with mayonnaise.
I add the grated white, followed by the yolk.
To decorate the salad, I add sprigs of fresh parsley on top.

Bon appetit!

Mimosa salad with mackerel and cheese

A classic version of preparing mimosa salad with canned food. For piquancy and special taste, grated cheese is used.

Ingredients:

Canned mackerel – 250 g,
Potatoes - 3 tubers,
Onions– 1 head,
Carrots – 2 pieces,
Chicken eggs - 3 pieces,
Cheese durum varieties– 150 g,
Mayonnaise (cold sauce) – 70 ml,
Greens for decoration (parsley) – 3 sprigs.

Preparation:

I let the potatoes and carrots cook. In another bowl I boil hard-boiled eggs.
While the food is being prepared, I work on the onions. I peel off the husks. I cut it into small cubes. If the taste is pronounced, I scald the onion with boiling water.
Holding the cooked vegetables, I drain the boiling water. I pour in cold water and let it sit for a few minutes to make the cleaning process easier.
I peel the eggs. I separate the whites from the yolks. I grate them on a fine grater (separately) and transfer them to different plates.
I grate the cheese on a coarse grater.
I take the canned mackerel out of the can and mash it with a fork.
I decorate the salad beautifully using a large metal form. I make the base from potatoes. I level it. I add cold mayonnaise, followed by finely chopped onions.
Once again I don’t lubricate it with mayonnaise, canned food is already very greasy.
I make a “hat” of egg white on top. I coat it with cold sauce.
I grate the peeled carrots on a fine grater. I add it to the salad. I distribute it over the area. I add mayonnaise mesh.
For beautiful design Mimosa I make a top layer of grated egg yolks. I stick in sprigs of fresh herbs. I prefer parsley.
To soak the salad, I put it in the refrigerator for two hours.

Video recipe

Eat for your health!

Simple mimosa with cheese and butter

An interesting salad option without the classic ones vegetable ingredients(potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

Ingredients:

Hard cheese– 100 g,
Chicken egg– 6 pieces,
Canned pink salmon– 1 bank,
Butter (pre-frozen in the freezer) – 100 g (for grating),
Mayonnaise (cold sauce) – 100 g,
Dill - to taste.

Preparation:

I boil the eggs. I clean and separate the whites from the yolks. I grate the whites on a coarse grater, and the yolks on a fine grater.
I peel the onion and chop it finely.
I open a can of canned food. I drain the excess liquid and lay out the fish. I remove the bones and chop with a fork, turning it into a homogeneous mixture. I add onion. I stir.
I take a piece of butter out of the freezer. I finely chop it with a knife or grate it. I do the same with cheese.
I move on to assembling and decorating the salad.
First I put the whites. I add cold sauce. Next on the list is cheese. I'm making a mayonnaise mesh again. I put fish and onions in the third layer (half of the total volume). I add a little mayonnaise.
I spread the crushed butter, followed by the fish and onion mixture with mayonnaise. As finishing touch crushed yolks with decorations from sprigs of fresh dill emerge.
I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to prepare mimosa salad with saury

Ingredients:

Potatoes - 3 medium-sized pieces,
Carrots – 2 pieces,
Processed cheese – 2 pieces,
Onions – 1 piece,
Chicken egg - 4 pieces,
Saira – 1 jar,
9% table vinegar - 2 large spoons,
Mayonnaise, salt - to taste,
Greenery - for decoration.

Useful advice. Use a fork to test the vegetables for doneness. Calculate exact time Cooking is quite difficult. The specific value depends on the variety and size of the tuber.

Preparation:

Wash the potatoes and carrots thoroughly. I put it in a saucepan and pour in cold water. Cook until done.
I fill the cooked vegetables with cold water to cool them faster.
Place the eggs in a saucepan with cold water. I add 2 tablespoons of salt and pour in a little 9% vinegar. After boiling, cook for 7-9 minutes. I transfer it to cold water.
I peel and peel the onions. I rinse under running water. I place it on a cutting board. I chop it into small and thin pieces. I transfer it to a deep plate.
I open canned food. I remove excess liquid and remove bones that can ruin the salad. I spread the saury over the chopped onion. I stir with a fork while chopping the fish.
I grate the vegetables. I put them in separate bowls. I separate animal products first. I rub the white and yolk separately from each other.
WITH processed cheese I remove the foil. Grinding.
I form the mimosa salad in layers and “assemble” the prepared ingredients.
I take a deep dish round shape. I put the potatoes in and distribute them on the plate. I add mayonnaise dressing. A little salt (optional). Next comes saury with onion. Next are layers of processed cheese and proteins. I add mayonnaise product.
At the final stage, I add grated carrots to the salad. Sprinkle yolks on top. I don’t make the top mayonnaise mesh.
Close the prepared mimosa salad tightly cling film made of polyethylene. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

Potatoes – 4 pieces,
Onion – 1 piece,
Egg - 4 pieces,
Sardine in tomato sauce – 250 g,
Carrots – 1 root vegetable,
Mayonnaise, green onions - to taste.

Preparation:

I cook the vegetables until done. In a separate bowl, bring the eggs to a boil. Boil for 7-9 minutes.
I peel cooked and cooled vegetables.
I take out a big one flat dish. I take a heart shape. I place it on a plate.
Using a vegetable grinder, I chop the potatoes. I'm making a mayonnaise grid.
I open a can of canned sardine. Use a tablespoon to remove a small amount of liquid. I grind the rest together with the fish. I put it in the salad. I distribute it evenly.
Finely chop the onion and place the sardines on top.
Carrots go next in line in mimosa. I chop it like potatoes, using a convenient vegetable grinder. I don't forget about mayonnaise.
I crumble the yolk. Then I spread the chopped protein. I pour mayonnaise on top of the salad.
I decorate the mimosa with green onion feathers.

Cooking video

Mimosa salad with apple, tuna and potatoes

Tuna is incredibly healthy and nutritious fish with minimal fat content and a large number proteins. Using an apple in a mimosa adds a touch of originality to the well-recognized taste and gives the salad the opportunity to “crunch.”

Ingredients:

Potatoes – 3 medium sized tubers,
Egg - 4 pieces,
Carrots – 2 pieces,
Onion – 1 head,
Tuna (canned) – 200 g,
Apples – 2 pieces,
Mayonnaise – 6 large spoons,
Salt - to taste.

Preparation:

I boil vegetables in their jackets. At the same time, I set the eggs to cook on another burner. Pour the boiled salad ingredients with cold water.
While the mimosa ingredients are cooling, I peel and finely chop the onion. If the vegetable is very bitter, add additional boiling water.
I clean the cooled ingredients. I take out a convenient vegetable grinder.

Useful advice. Do not use a blender to chop vegetables, otherwise you will end up with mush rather than finely and evenly grated ingredients.

I chop vegetables (large fraction), eggs, having previously separated the whites from the yolks (fine fraction).

Useful advice. I grate the apple last so that it doesn’t turn black.

I turn to the formation of mimosa. I grease each of the salad layers, except the top yolk layer, with mayonnaise. First up are the potatoes. I distribute the crushed product evenly over the dish. I avoid large lumps.
The next layer is canned tuna. Very important addition Finely chopped onion will go with the fish.
I lay out the whites, followed by the carrots (add salt if desired). It's finally the apples' turn! Be sure to peel the fruit. Grate on a coarse grater.
At the final stage of mimosa formation, I add the yolk. I decorate the top of the salad beautifully.

Cooking mimosa with saury and rice

Ingredients:

Canned saury (in oil) – 1 jar,
Carrots – 4 medium sized roots,
Egg – 5 pieces,
Rice – 100 g,
Mayonnaise – 300 g,
Green onion – 1 bunch,
Salt, black pepper - to taste.

Preparation:

I pre-prepare the vegetables for the salad. I put it in a deep saucepan. I put it on the stove.
I set the eggs to cook. I rinse the rice with running water. I transfer it to a bowl. I fill it with water so that the product is hidden by 4-5 cm. I set the burner temperature to maximum. After the water boils, I reduce the heat to a value close to minimum. Cook for 14-18 minutes without lifting the lid. I turn off the stove. I leave the rice to cook for 15-20 minutes.
I peel the boiled eggs. I separate the whites from the yolks. I grate the whites using a coarse grater (fine is suitable for yolks).
I open the saury. I drain the excess liquid. I take the fish out of the jar. I mash it with a fork, picking out the bones at the same time.
Green onions I rinse thoroughly. I dry it. I chop it finely.
I take a large dish (baking dish). I'm posting boiled rice. Distribute in an even layer. I make a neat mayonnaise mesh.
Next I put fish mass from saury into the salad.
For each subsequent layer of mimosa I make a mayonnaise grid. The order is as follows: green onion (for piquancy and a harmonious addition to the fish), eggs, carrots.
I leave the yolks for the top of the salad, a traditional decoration for the dish. There is no need to make a mayonnaise grid.
For a rich and pronounced taste, I recommend covering the mimosa with cling film and refrigerating it for two to three hours.

Calorie content of mimosa salad with different ingredients

Energy value Mimosa salad depends on the fat content of mayonnaise and canned fish. In one case, the housewife can use a low-calorie cold sauce along with tuna in its own juice, containing a minimal amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.

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, puff salad Mimosa 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’s better to take something fattier, but put less of it, this will not affect the taste, but if on the contrary - less fatty, but a lot... In puff salads, and Mimosa is no exception, each layer should retain its own taste, an excess of mayonnaise can “lubricate” all taste sensations and then, no matter how carefully the salad is prepared, the result will, to put it mildly, not be very good.

ABOUT EGGS

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

ABOUT CANNED FISH

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

AND MORE...

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 not mentioned in original recipe. I tried to collect the most popular options that definitely deserve attention.

Mimosa salad according to the classic recipe

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

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

How to make classic Mimosa

Take a salad bowl of a suitable size. If you want all layers of lettuce to be clearly visible, you can use a cylindrical culinary form without a bottom or cut one from unnecessary plastic bottle large volume.
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.
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

Instead of potatoes this salad rice is used 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, after being soaked, to find its real taste. Now you can serve it to the table!

Mimosa salad with canned food

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

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

Boil carrots and potatoes until tender. When cool, peel and grate on a fine grater.
Separately, boil hard-boiled eggs. Let's put them in cold water and put them on the fire, so they won't burst during cooking. After cooling, remove the shell from the eggs. Cut them and separate the yolks from the whites.
From canned fish, I note, you can take any sea fish (whichever you like best), add salt to the oil. Mash the fish on a separate plate with a fork, if necessary, remove large pieces 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 don’t smear him 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, mash the fish until homogeneous mass. 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 immediately before adding it to the salad to prevent it from darkening.
We begin assembling the salad in suitable dishes. 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 done at low cost crab sticks enough 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 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.

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

Mimosa salad with salmon

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

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

Mimosa recipe with salmon

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

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

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

Help yourself!

Mimosa salad without potatoes

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

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

How to make Mimosa salad without potatoes

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

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

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

Mimosa salad with cod liver

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

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

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

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

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

Popular holiday dishes always have dozens of cooking options, and every housewife is sure that hers is the most correct one. But sometimes you can find a confirmed original source, for example, did you know that the classic Olivier was made from hazel grouse, and the Mimosa salad was made without cheese? It is according to this recipe from the 70s that today we will prepare this appetizer with a spring name: with fish, eggs and, of course, mayonnaise.

What is the main secret of the forgotten Mimosa salad?

Mimosa salad is rightfully one of the three most popular Soviet appetizers, but also modern world he did not lose his fans. And this is not just about the availability of products, although this also matters. The point is amazing tenderness and the airiness of Mimosa, which just melts in your mouth, despite the rather dense ingredients. And of course, decoration in the form of the most recognizable spring flower will not leave anyone indifferent.

But before we start cooking according to the classic recipe, let's reveal a few secrets that will allow us to achieve exactly the taste familiar from childhood. And even if you want to make changes in the future, the recommendations below will allow you to make any variation of the Mimosa salad unforgettable.

The salad has only three constant required ingredients - canned fish, eggs and mayonnaise. They are the ones who need to be given special attention and use really high quality products.
For Mimosa without cheese, canned food from sea fish, such as saury, pink salmon, mackerel, and always in its own juice. Try to choose a trusted manufacturer.
A lot depends on mayonnaise. It is important that it is felt in the salad, but does not drown out the taste of other products. Therefore, it is preferable to choose a rich sauce and add it little by little, rather than believe the advertisement about “lightness” and pour out half a jar.
By the time the salad is assembled, all ingredients should be the same room temperature. If the eggs or potatoes are hot, but the fish, on the contrary, is cold, the entire salad structure will “float” and will not hold its shape.

The signature feature of the Mimosa salad is its porosity and airiness, which means all the ingredients need to be cut as finely as possible. Ideally, use a grater with the smallest holes. You shouldn’t be too lazy at this point.

That's all the tricks. See our step-by-step recipe for Mimosa salad without cheese and enjoy a delicate holiday salad.

Mimosa salad without cheese: a simple recipe for a hearty snack

Ingredients

Canned fish in its own juice— 1 bank + -
— 3 pcs. + -
— 4 pcs. + -
— 2 pcs. + -
— 1 pc. + -
- to taste + -
- to taste + -
- for decoration + -

How to prepare mimosa at home from a simple set of ingredients

“Mimosa” can be prepared as a classic puff salad, or you can make it exactly the same way step by step recipe holiday snack. It's all about the design. For common salad, which will show off in the center of the table, take large dish must have a flat bottom.

The appetizer option can be served in verrines or portioned on dessert plates according to the number of guests. In this case, it is convenient to use a cooking ring.

We peel the potatoes, rinse them from any remaining soil and fill them with cold water so that it completely covers the tubers. Lightly add salt and cook on the stove or in a slow cooker until done. Depending on the size, this may take 10-15 minutes. If the potatoes are cooked, you can easily check this by piercing them with a knife. Drain the water and leave to cool.
Wash the carrots well. You don’t need to peel a young vegetable, but it’s better to remove the skin of a mature one with a vegetable peeler. Place in cold water and cook until soft. Like the potatoes, this is convenient to make the day before.
Boil eggs in the classic way. Place in cold water and place on strong fire. After boiling, cook for 5-7 minutes and cool immediately. It is very important not to overcook the eggs so that the yolks remain bright without an unsightly gray cast.
Grate the cooled potatoes on a fine grater and set aside.
Grate the carrots in the same way.
Separate the yolks and whites of the eggs. We also grate everything separately and place it in different bowls before assembling the salad.
Chop the onion as finely as possible. For Mimosa salad, sweetish varieties such as lettuce white, purple or shallot are suitable. If only onion is available, fill it with hot water for 10 minutes. Then the water must be drained and the onion set aside.
Place the canned fish in a separate bowl and mash well with a fork along with the juice.

How to properly assemble Mimosa salad without cheese

When everything is ready, we begin to assemble the salad. Just in case, let’s repeat one of the main secrets: each layer must remain airy, so we apply it very carefully and under no circumstances crush it with either hand or fork.

The first layer is potatoes. This is the densest element; it will make the entire structure stable, and this is very important for a layered salad. We lay out half of the total amount.
Lightly pepper and cover with mayonnaise. We use thick quality sauce, but at the same time we try to apply it as thinly as possible: the remaining layers should not “float” in it.
Canned fish – second layer. Again, we don’t crush them, but leave layers of air between the pieces.
The third layer is onion. Distribute it evenly over the fish. Lightly grease with mayonnaise again.
Place the other half of the potatoes and lightly sprinkle with freshly ground pepper. A little mayonnaise again.
Now grated carrots and mayonnaise again.
The top layer is grated protein. It completes the whole composition. Again we cover it with a very thin mesh of mayonnaise.
Now it's just a matter of decoration. Traditionally, grated yolk is used for this. You can sprinkle it all over your salad or make beautiful yellow flowers. We complement the decorations with fresh herbs.

Mimosa salad without cheese is ready. Delicate, incredibly airy, with a balanced taste - absolutely everyone will like it, both hungry men and lovers. delicate snacks. Its elegant appearance and convenient presentation will make it indispensable at any occasion.

Bon appetit!