Mimosa salad from Anastasia Skripkina. The most delicious Mimosa salad

During the Soviet years, store shelves did not pamper citizens with pickles and delicacies, so salads for the holidays were prepared from universal products that were always in the refrigerator. The kings of the table were Olivier, Herring under a fur coat and Mimosa.

The latter was named for its resemblance to the silver acacia, which blooms in early spring and is a symbol of International Women's Day. Fans continue to prepare it today, improving the salad and bringing something of their own to it.

Salad composition

The basis of the dish is canned fish - saury, tuna, pink salmon, salmon or cod. The presence of eggs is mandatory, and the whites are separated from the yolks and used separately: the former as one of the layers, and the latter for decoration.

Onions are used, but can now be replaced with sweet red onions, blue onions and shallots.

Possible additions are:

and hard cheese;
potatoes and carrots;
red carrots and croutons;
rice and hard cheese;
butter and processed cheese;
juicy apples and hard cheese;
potatoes, carrots and hard cheese.

Classic version of Mimosa

The traditional recipe for the famous Mimosa salad is prepared from simple and affordable ingredients. It turns out nourishing and tasty.

What you will need:

canned fish;
carrot;
onions or juicy green onions;
eggs;
mayonnaise;
greenery.

Recipe:

Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with added salt, or sea water.
Boil 4 eggs and separate the whites from the yolks. Grind everything.
Wash and chop a bunch of onions. If it is onion, then you can finely chop it and marinate it in lemon juice for 10-20 minutes.
70-100 gr. Grind hard cheese on the finest grater.
Do the same with peeled potatoes and carrots.
Remove the fish from the jar and pat it with a fork. You can add a little of the remaining oil for juiciness.
We lay out the layers: on the bottom of the salad bowl - potatoes, then onions, carrots and fish, you can coat it with a little mayonnaise, and then lay out the whites and cheese. Layer mayonnaise again and repeat the sequence of layers. It can be anything you like, and you can smear it with mayonnaise as much as you like.
Decorate the salad with chopped yolks, and sprinkle chopped herbs around the edges.

Mimosa with pink salmon

The dish can include any canned fish, including pink salmon, although it is better to take smoked red fish and prepare an unusual and tasty dish.

What you will need:

smoked pink salmon;
potato;
carrot;
eggs;
onion;

200 gr. Grind the fish fillet.
Boil 4 medium potatoes and 2 medium carrots and grate them.
150 gr. grate hard cheese on a medium grater.
Boil 2-3 eggs, separate the yolks from the whites and chop separately.
100 gr. Peel and chop the onion.
Lay out the layers in any order, spreading mayonnaise on each layer.
Decorate with yolks and serve.

What you will need:

canned fish, for example, sprats in oil;
eggs;
mayonnaise;
fresh greens.

Preparation:

Boil 4 eggs, separate the whites from the yolks and finely chop.
Boil 100 gr. cereals To make the rice soft, tender and crumbly, it is recommended to soak it for several hours and rinse until the water becomes clear.
Peel and chop the middle head of onion.
Open the jar of sprats, remove the fish and mash with a fork.
Grate any cheese, for example Russian.
Layer the salad ingredients onto a plate. It is preferable to use the sequence: fish, onion, protein, mayonnaise, cheese, rice. The latter can be soaked in oil left over from the sprat. Repeat the layers and decorate the dish with chopped yolks.

Mimosa with cheese

With the appearance of various products on store shelves, including those obtained from the seas, there are more recipes for Mimosa with cheese. Traditional canned fish began to be replaced with crab sticks. Lovers of low-calorie dishes appreciated the experiment and began to adhere to the new recipe.

What you will need:

crab sticks;
eggs;
butter;
green onions;
apple;
mayonnaise.

Preparation:

Boil 5 eggs, separate the whites from the yolks. Grind both of them.
Remove the sticks from the shell and shape them into small cubes.
200 gr. Grind the processed cheese on a fine grater and do the same with 70 gr. butter.
Wash and chop a bunch of green onions.
Peel the apple and grate on a coarse grater.
Place the ingredients in the dish in layers: crab sticks, onions, a layer of mayonnaise, butter, cheese, egg whites, apple and another layer of mayonnaise. Repeat the procedure again and decorate the dish with yolks and chopped herbs.

“Mimosa” with boiled salmon

This recipe will appeal to those who prefer fresh fish. You can add boiled salmon or pink salmon. Fresh fish makes the salad a real delicacy.

100 gr. hard cheese;

a bunch of green onions;

mayonnaise.

Preparation:

Boil the eggs, cool them. Separate the whites from the yolks and grate them on a fine grater.
Place the whites in a container prepared for the salad - this will be the first layer. Lubricate it with mayonnaise.
Boil the salmon, break it into small pieces, add a little salt and sprinkle with lemon juice. Place the fish in a dense layer on the whites.
Boil the carrots, grate finely. Place on salmon, brush with mayonnaise.
Finely chop the green onions and place on the carrots.
Place grated cheese in the next layer and grease it with mayonnaise.
Sprinkle grated yolks on top of the salad.
Place in the refrigerator to soak for a couple of hours.

⭐⭐⭐⭐⭐ Mimosa salad - a classic salad recipe with canned fish.

“Mimosa” for the festive table and New Year 2021: new recipes for preparing “Mimosa” salad

Mimosa salad classic recipe

To prepare a holiday dish, of course, you choose this “Mimosa” recipe or another, because there are a huge number of recipes for this salad, different and interesting, which will be below.

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:

First of all, boil the potatoes, carrots and eggs, and after cooling, peel them;
Then separate the yolks from the whites, then grate the whites separately on a medium grater;
Mash the yolk with a fork until fine crumbs are obtained, or finely grind;
Grate all the boiled vegetables and cheese on a coarse grater;
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;
From the canned food, transfer the fish into a bowl and mash it with a fork;
Now we begin to place it in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
Then comes the grated protein, on which we also apply mayonnaise;
Place carrots in a third layer and also treat with mayonnaise;
Next comes the pickled onion, on which we place and level the potatoes on top, and then apply a layer of mayonnaise on it;
Another layer is grated cheese, which we also season with mayonnaise;
All that remains is to decorate, carefully distribute the chopped yolks over the entire surface.

Mimosa recipe with canned fish

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.

Cooking method:

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;
Finely chop the onion;
Boiled eggs - separate the yolks and whites;
Mash the sardine with a fork;
Now take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
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;
Sprinkle grated yolk on top;
Carefully remove the ring and decorate as you wish;
This makes an amazing Mimosa salad.

Cooking Mimosa with rice: a recipe for a soft, airy salad

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:

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

Fish salad “Mimosa” 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:

Place the butter in the freezer to cool so that you can grate it later;
Place the fish on a plate and mash with a fork. If the fish has bones, remove them;
Finely chop the onion;
Grate hard cheese (take any cheese you like) on a fine grater;
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;
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;
The second layer is all the grated cheese;
The third layer is half of the mashed fish. Using a fork, gently smooth the fish over the whites;
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;
Place green onions in oil;
The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
Place the remaining whites evenly on the fish and even out this layer;
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;
Carefully remove the bowl and use a fork to smooth out the yolk;
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;
The salad should sit in the refrigerator for 1-2 hours and can be served.

How to cook Mimosa with canned fish - 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:

Boil the eggs hard, peel and separate the whites from the yolks. Boil hard-boiled eggs for 10 minutes;
Finely chop the whites with a knife or grate them on a coarse grater;
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;
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;
Place the chopped fish (pink salmon) on the egg white and smooth it out;
Add mayonnaise and brush the second layer of pink salmon well with it and smooth it out;
Grate the cheese on a coarse grater;
Place the next layer of cheese on the fish;
Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
The fourth layer is finely grated yolks;
Add mayonnaise in the same way. Sprinkle some herbs on top and our classic Mimosa salad is ready;
The salad must be refrigerated for 2-3 hours. We are waiting for guests and serving food! Bon appetit!

Fish salad Mimosa 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:

Boil the eggs hard for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and grate on a coarse grater;
Grate the boiled potatoes on a coarse grater;
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;
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;
Peel the onion and cut into small cubes;
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;
Grate the cheese on a fine grater;
Place the cheese on the onion, pressing it down a little with a spoon and apply mayonnaise in the same way;
Grate the carrots on a fine grater;
Place the carrots on top of the cheese and spread mayonnaise on this layer with the carrots;
Separate the egg whites from the yolks;
Grate the whites on a fine grater;
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;
Decorate the center of the salad with sprigs of dill and sprinkle it with a little yolk like a mimosa branch;
Place the prepared Mimosa salad in the refrigerator for 2 hours to steep.

Salad with canned fish and cucumber

Ingredients:

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

Cooking method:

Grate 2 peeled potatoes onto the prepared plate;
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;
Grate 2 more potatoes on top;
Coat this layer with mayonnaise;
Next comes a layer of coarsely grated cucumber;
Lightly add some salt to the top of the cucumbers and coat with mayonnaise;
We peel the eggs, separate the yolks from the whites;
First, rub the whites into the salad, coat them with mayonnaise;
The last layer is the egg yolks;
Decorate with greens. Bon appetit!

Let's prepare Mimosa with chicken. The salad turns out tender and airy

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:

Finely chop the chicken breast;
Grate carrots, potatoes, eggs, cheese on a coarse grater;
Place potatoes on the prepared plate as the first layer, add salt and pepper;
We coat it with mayonnaise and the next layers will be made of carrots and chicken meat, which we also add salt and pepper, after which we grease it with mayonnaise;
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 have a smoked chicken breast, I advise you to use it, the taste will be unforgettable.

Step-by-step recipe: Mimosa with crab sticks

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:

Chop the crab sticks very finely and divide them into 2 parts;
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;
Grate the potatoes on a coarse grater, add a little salt, maybe pepper, and also grease them with mayonnaise;
Next comes grated carrots, coated with sauce and a layer of grated eggs;
Coat the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

New Year's salad with hard and melted cheese

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

Cooking method:

Pre-chill all ingredients for this salad;
Peel the potatoes and grate them on a coarse grater;
Store both types of cheese in the freezer until immediate use;
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;
Mash the canned fish, freed from oil or natural juice, with a fork in a separate container;
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.

Cooking Mimosa with tuna

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

Ingredients:

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.

Cooking method:

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;
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;
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;
Now sprinkle the tuna layer with green onions and spread it with mayonnaise using a spatula or spoon;
Place the next layer of carrots, grated on a fine grater. And again mayonnaise;
The penultimate layer of ours is grated whites, which will become the background of our picture;
Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real Mimosa salad;
Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa with smoked fish - salad recipe

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:

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

Delicious salad with shrimp “Mimosa”

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:

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

Sequence of layers:

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

Mimosa with potatoes and canned food - favorite salad

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:

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;
Peel and chop the onion;
Separate the eggs from the shells. Separate the white and yolk. Grate the second ones on a fine grater;
Pass boiled potatoes and carrots, as well as egg white, through large cells. Place everything in front of you and start collecting;
Place the sardines in the first layer in the bowl. Flatten to create an even cushion;
Next, place the onion, also evenly over the entire area. If desired, you can add salt to the layer;
Now it’s the turn of the grated potatoes. Press gently so that there are no lumps;
Season the layer with salt and mayonnaise;
There is a layer of carrots on top. Add a little salt and add more sauce;
Now it's the turn of the proteins. Sprinkle with salt and dressing;
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 with rice - a wonderful puff salad

This salad goes great with any drink, 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:

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;
Boil rice in salted water. After decanting, transfer it to a bowl and cool;
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;
Peel the skins off the onion. Wash it and cut it into thin, almost transparent half rings;
Transfer onion rings to 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;
Then drain the liquid, rinse the onion with ice water, strain and leave in a bowl;
Mash the canned fish with a fork in a plate along with the juice;
Wash the lettuce leaves individually in ice water;
Place the prepared products in layers on a salad bowl with small sides;
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;
Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
3rd layer – half of the grated cheese. Mayonnaise should not be put on cheese;
4th layer – half of the chopped egg white. You don't need to put mayonnaise sauce here either;
5th layer – half of the prepared onion. You don't need mayonnaise yet;
6th layer – canned food mashed in its juice. On top of them is a generous layer of mayonnaise;
7th layer – the remaining half of the onion. No mayonnaise sauce is needed;
8th layer – carrot. Place a little mayonnaise sauce on top of the carrots;
9th layer - the remaining boiled rice, poured with a generous layer of the remaining mayonnaise;
10th layer – protein. 11th layer – remaining grated cheese. 12th layer – chopped yolk;
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.

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Content

Between a huge salad bowl with Olivier and a huge dish of Herring under a fur coat on a traditional holiday table you will find a delicious puff pastry generously sprinkled with ground egg yolk. This is Mimosa, one of the classic salads for weddings, name days and New Year's celebrations.

How to prepare Mimosa salad

Born in the seventies of the last century, this salad, simple in composition and execution, conquered the stomachs and hearts of millions of people. Nowadays, preparing Mimosa salad in every family has its own secrets and variations. To the original fish, eggs, onions and mayonnaise, cheese, potatoes, rice, and carrots were added. And that's great! The variety in recipes brings pleasure to food lovers. If they tell you that your favorite recipe is “not real”, and the correct Mimosa is made differently - don’t listen! There are so many variations of this snack that the classic will be the one you love.

What you need for a salad

The basis of your favorite salad is fish canned in oil. They make Mimosa with cod liver, hot smoked fish, crab sticks and even herring - as you like. Decide on your chosen recipe in advance; there are too many classic versions of the popular snack. Preparing the ingredients for the salad is simple: all the salad components need to be chopped. The fish is separated from the bone, finely chopped or mashed with a fork.

In addition to the fish component, chicken eggs, onions and mayonnaise, it is customary to add boiled vegetables (potatoes, carrots), which are grated on a coarse grater. Use raw root vegetables and fruits (carrots, celery, apple), ground into smaller pieces. Do you use processed or hard cheese? Grate it on the fine side of a grater. Chop the onion as finely as possible. Boiled eggs are divided into whites and yolks, they are also crushed using a grater or just a fork.

Sequence of layers

The controversial question is what to lay behind what in the “correct” layer structure? Here we can only give general recommendations, but not establish canons. Different experienced housewives arrange the layers in different orders, but each of them makes Mimosa delicious! They start making the salad with a layer of fish, which is covered with finely chopped onions, but if potatoes or rice are used in the appetizer, it is better to start with them. Arrange the components in one or two tiers. The top layer must be egg yolks - this is perhaps the only prerequisite.

Canned food

Do you know why Mimosa was so popular in the USSR? The canned food needed to create it was available at least from time to time. They could be bought for the occasion and hidden for the holiday. Since then, different fish have been used for mimosa. This could be salmon canned in its own juice, sardines in oil, and even sprats. Only fish in tomato sauce are absolutely not suitable for cooking. A delicious layered salad comes from cod liver, hot smoked red fish, crab sticks, and squid.

Mimosa salad - classic step-by-step recipe with photos

Each Mimosa salad recipe collected here can be called a classic. To make the desired snack, you can use products that you found in your refrigerator today: for example, replace hard cheese with processed cheese, onions with green onions, and salmon with a jar of sprats. It is not even necessary to decorate a culinary masterpiece in layers; for an everyday dish, you can simply mix all the ingredients and season with mayonnaise, and for a ceremonial serving, put the mixture into tartlets and sprinkle with egg yolk.

With canned fish

Time: 30-40 minutes.
Calorie content: 272 kcal (per 100 g).
Cuisine: USSR;

A large transparent container of Mimosa with canned food and boiled potatoes can be considered indispensable on the table set for a big feast. Potatoes make food more substantial, more filling, and at the same time remove the taste of excess fat typical of canned fish in oil. For this recipe, the housewives chose salmon in its own juice, but the dish turns out great with sardines, tuna, even large sprats. The taste will be different, but no less wonderful.

Ingredients:

canned salmon – 1 can;
egg – 4 pcs.;
potatoes (medium) – 4 pcs.;
onion – 1 pc.;
carrots (medium) – 3 pcs.;
light mayonnaise – 150 g;
dill branch – 1 pc.

Cooking method:

Before making the salad, boil the potatoes, eggs and carrots.
Prepare products for each layer. Remove the fish from the bone and mash with a fork. Grate carrots and potatoes coarsely. The egg yolk should be grated on a fine grater, the onion should be cut into small cubes. Mash the yolk with a fork.
On a dish or in a glass container, place potatoes, fish, onions, half of the grated whites, carrots, and more whites in layers. Grease each layer except the onion with a small amount of sauce.
Cover the top of the structure generously with mayonnaise sauce, arrange a sprig of dill beautifully, and sprinkle with yolks, which should imitate the inflorescences of the spring flower of the same name.

With saury

Time: 30-40 minutes.
Number of servings: for 4-6 persons.
Purpose: holiday snack.
Cuisine: USSR
Difficulty of preparation: easy.

This delicious recipe for Mimosa with saury can also claim to be a classic of Soviet cooking. A small amount of salted or pickled cucumbers is added to it. Like any other puff salad, it can be formed in a bowl with transparent sides. Another serving option is to lay out the layers in reverse order so that the top is at the bottom and the bottom is at the top. By turning the salad bowl over, you will get a very beautifully decorated dish, which all that remains is to decorate with egg yolks.

Ingredients:

canned saury – 1 jar;
eggs – 4 pcs.;
potatoes (medium) – 4 pcs.;
carrots (medium) – 3-4 pcs.;
pickled cucumber (small) – 3-4 pcs.;
onion – 1 pc.;
mayonnaise – 150-200 g;
dill branch – 1 pc.;
salt.

Cooking method:

Before cooking, boil vegetables in their jackets and hard-boiled eggs.
Separately prepare products for layers: grate potatoes, carrots, whites, cucumbers on a coarse grater, cut onions into half rings or cubes, mash fish and egg yolk with a fork.
Arrange the appetizer in layers, covering each layer with sauce. Place the fish on the potatoes, then onion cubes, carrots, cucumbers, and egg whites.
Decorate the dish with yolk and herbs.

With pink salmon

Time: 40 minutes.
Number of servings: for 4-6 persons.
Calorie content: 257 kcal (per 100 g).
Purpose: holiday snack.
Cuisine: USSR
Difficulty of preparation: easy.

Before you prepare a delicious salad, study the recipe for Mimosa with pink salmon and photographs that show step by step its creation and decoration. This snack should not only be tasty, but also bright, beautiful, and memorable. A green apple, which is often used in variations on the mimosa theme, will add originality to the taste. To prevent the grated apple from darkening, you need to sprinkle it with lemon juice. It is also advisable to marinate the onions.

Ingredients:

canned pink salmon – 1 can;
egg – 4 pcs.;
green apple (medium) – 1 pc.;
potatoes (medium) – 4 pcs.;
carrots (medium) – 2-3 pcs.;
onion – 1 pc.;
juice of half a lemon;
mayonnaise – 150-200 g;
salt, herbs.

Cooking method:

Start by preparing the products for the different layers. Boil vegetables and eggs, grate them on a coarse grater. Grind the yolks separately from the whites.
The onion needs to be chopped and marinated with lemon juice. Sprinkle the grated apple with sour too, so that it does not “rust”. Disassemble the pink salmon and remember with a fork.
The order of layers will be as follows: apple, fish, onion, potato, carrot, white and yolk. After each of them, apply a little sauce. Add a little salt to the carrot and potato layers.

With cheese

Time: 30-40 minutes.
Number of servings: for 4-6 persons.
Calorie content: 270 kcal (per 100 g).
Purpose: holiday snack.
Cuisine: USSR
Difficulty of preparation: easy.

This section describes the famous and very tasty recipe “Mimosa Salad with Cheese”. It can often be found not only at home feasts, but also in cafes, restaurants, and banquet halls. Its ceremonial version is performed with hard cheese. With processed cheese - a cheaper method, but no less tasty. The cheese is grated and placed in one of the top layers. The recipe uses lettuce onions, resulting in an appetizer with a mild taste.

Ingredients:

canned fish in oil – 1 can;
potatoes (medium) – 3-4 pcs.;
boiled carrots – 2 pcs.;
egg – 3 pcs.;
hard cheese – 150 g;
mayonnaise – 150-200 g;
salt, a sprig of herbs.

Cooking method:

Before preparing the salad, boil the vegetables and eggs.
Prepare ingredients for each layer separately. Grate potatoes, carrots, egg whites, cheese (fine or coarse - to your taste). Chop the canned fish and yolks with a fork. Finely chop the onion.
Create a layered structure, coating each layer with sauce. Potatoes and carrots need to be salted. The order of layers can be as follows: potatoes, fish, onion, carrot, cheese, egg white, yolk with herbs as decoration.

With rice

Time: 30-40 minutes.
Number of servings: for 4-6 persons.
Calorie content: 270 kcal (per 100 g).
Purpose: holiday snack.
Cuisine: USSR
Difficulty of preparation: easy.

Mimosa with rice and canned food is a salad no less popular than its counterpart made with potatoes. Rice is an excellent filler, ideally soaked in fish and vegetables, absorbing the aroma and taste of all ingredients. This dish can be made with melted cheese, pickled cucumbers, corn or apple. Be careful not to overcook the rice so that it does not become shapeless and sticky.

Ingredients:

canned fish - 1 can;
hard cheese – 150 g;
boiled rice – 200 g;
carrots (medium) – 2-3 pcs.;
onion – 1 pc.;
egg – 4 pcs.
mayonnaise – 200 g;
greenery.

Cooking method:

Before preparing a classic salad with rice and canned food, prepare the ingredients: boil the carrots and eggs, open the canned food and remove the bones from the fish.
Grate carrots, cheese, whites, finely chop onions, chop fish and egg yolk with a fork.
Make the layered salad in a transparent container with a flat bottom. The first layer is boiled rice. If it was cooked without salt, add some salt. Next in sequence: fish, onions, carrots, cheese, egg crumbs (first the white, then the yolk). Spread each layer sparingly with sauce.

With canned food and cheese

Time: 30 minutes.
Number of servings: for 4 persons.
Calorie content: 258 kcal (per 100 g).
Purpose: holiday appetizer, breakfast dish.
Cuisine: USSR
Difficulty of preparation: easy.

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Classic Mimosa salad: recipes with photos

Do you want to prepare the most delicious Mimosa salad for your family and receive a thousand thanks? Then you should definitely purchase all the ingredients for our delicious salad. Moreover, there is a reason: it’s spring outside, the sun is shining, and the name of the salad is spring - “Mimosa”. It really is similar in appearance to the delicate spring flower - mimosa: and just as delicate in taste. Also, I’ll tell you one secret: we will prepare a salad according to a new recipe, with fish and cheese. There are, of course, many variations of this salad, but in my opinion, this one is the most delicious. You and your family will definitely like the Mimosa salad. After all, the most important thing for a woman is family. Well, if you serve this salad to guests at the holiday table, rest assured: you will tell the recipe to everyone who tastes it. Shall we go to the kitchen?

Ingredients:

1 can of canned sardines in oil;
200 grams of hard cheese;
2 pieces of carrots;
3-4 pieces of potatoes;
1 onion;
4 chicken eggs;
mayonnaise.

The most delicious Mimosa salad. Step by step recipe

Mash the canned fish with a fork. Remove all bones and existing fins. Do not drain the oil from it: then the salad will turn out juicy. If someone likes the salad drier, the oil can be drained.
Advice. For the Mimosa salad, be sure to buy a can of sardines in oil. Canned food with the addition of oil is also suitable, but unlike the former, it will be much drier. And one more thing: be sure to pay attention to the city in which the canned food was made. The plant must be located in an area near the sea. Then you will know with confidence that the fish was preserved fresh and not frozen.
So: the first layer of salad is fish.
For our delicious canned salad, boil the potatoes in advance. It is best to do this in a uniform: then it will not be watery. Peel the cold potatoes and grate them on a coarse grater.
And be sure to salt the potatoes during cooking: they will be tastier and will not boil over during cooking.
Cover the first fish layer with potatoes. Generously coat the salad with mayonnaise on top.
Cut the onion into thin strips. Place on mayonnaise. For those who don’t really like spicy onions with bitterness, I simply recommend pouring boiling water over them. It will take you a little time, and the taste of the onion will not be so bitter.
Grate the carrots on a coarse grater, after boiling them for the salad. You can cook it together with potatoes, or separately. When it's ready, fill it with cold water and let it cool. Distribute the grated carrots evenly over the surface of the onion. Pour mayonnaise on top, not forgetting to coat the sides of the salad.
Cheese is our fifth layer in the salad. We will grate it, like other vegetables, on a coarse grater. And on top - mayonnaise. We coat it on all sides so that the “Mimosa” is juicy and tasty.
Boil the eggs, be sure to fill them with cold water so that you can easily separate them from the shell. Cleaned, cut in half and separated the whites from the yolks. The whites were immediately grated. And remember that we grate all the products for this salad exclusively on a coarse grater.
One little tip: for Mimosa salad, it is best to use homemade eggs - they have a very beautiful bright yellow yolk.
Our salad is ready, all that remains is to sprinkle crumbled or finely grated yolk on top.
It is advisable to let the salad soak for several hours: then it will become even tastier. To do this, just put it in the refrigerator.

This recipe for a salad with cheese and canned food should definitely be in your piggy bank: simple and tasty, it looks very beautiful on the table - and is also easy to prepare. And the ingredients included in it are so satisfying that the salad can replace a full dinner. The “I Love to Cook” website team wishes you bon appetit!