What kind of fish is mimosa salad made from? Mimosa salad with canned fish

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

The classic version of fish salad does not include any exotic fruits. The dish is prepared using fresh onions, canned fish, egg yolks, herbs, and cheese. Some recipes call for adding other ingredients, such as rice or apples. Whatever the composition of Mimosa, experienced chefs know that the most important aspect 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 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 suggested step by step recipe Mimosas with saury with photo.

Ingredients:

carrots – 3 pcs.;
jar 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 ok – 1 piece;
potatoes – 2 pcs.;
canned fish – 1 b.;
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 preparing a salad will be very popular with guests and will serve worthy decoration ceremonial table. Apples are added to the dish light 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

Dish with canned tuna It 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, more saturated and bright taste has a dish made with the addition of tuna or saury. 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 cooking for festive table. Its advantages are high speed, ease of cooking and excellent taste. Mimosa with butter and cheese has 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, then it is doused 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

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. Nowpreparing Mimosa saladEach 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” but correct Mimosa done differently - don't listen! This snack has so many variations 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. WITH favorite recipe Decide in advance, there are too many classic options for the popular snack.Preparing Ingredientsfor a salad it’s 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 are usually added boiled vegetables(potatoes, carrots), which are grated 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 The layers are arranged in a different order, but each of them turns out to be a delicious Mimosa! 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. Ever since thenfish for mimosadifferent ones are used. It could be salmon canned in own juice, and sardines in oil, and even sprats. Only fish in tomato sauce. Delicious puff salad comes from cod liver, hot smoked red fish, crab sticks, squid.

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

Every Mimosa salad recipeof those 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- green, and salmon - a jar of sprats. Even in layers culinary masterpiece registration is not necessary for everyday dish All components can simply be mixed and seasoned with mayonnaise, and for 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;

Large transparent container of Mimosawith canned foodAnd 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. Egg yolk you need to grate on a fine grater, cut the onion 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, 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 one is delicious Mimosa recipe with saurycan also claim to be a classic of Soviet cooking. A small amount of salted or pickled cucumbers is added to it. Like anyone else 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 cook delicious salad, studyMimosa recipe with pink salmonand photographs that show step by step its creation and decoration. This snack should not only be tasty, but also bright, beautiful, and memorable. It will add originality to the taste green apple, which is often used in variations on the mimosa theme. To prevent the grated apple from darkening, you need to sprinkle it 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 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 layers with carrots and potatoes.

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 a well-known and very tasty recipe "Mimosa salad with cheese». It can often be found not only at home feasts, but also in cafes, restaurants, 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:

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 riceand canned - the salad is 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;
green.

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. First layer - 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.
Cuisine: USSR
Difficulty of preparation: easy.

Classical with canned food and cheesedoes not contain potatoes or rice. The salad uses only fish, eggs, vegetables and hard cheese. Try not to overdo it with mayonnaise as the dish is already oily. This snack doesn’t have to be flaky. It looks great in tartlets and as a filling for pita bread, or as a spread on sandwiches.

Ingredients:

egg – 4 pcs.;
hard cheese – 150 g;
sweet salad onion – 1 pc.
mayonnaise - ok. 100 g.

Cooking method:

First, decide how to prepare the salad - with or without layers. If you want to have a quick breakfast, chop and mix all the ingredients. Need beautiful presentation dishes - you will have to tinker longer (about five minutes).
Grind hard-boiled eggs: white - on a fine grater, yolk - into crumbs with a fork. Separate the fish from large seeds and chop it too.
Place canned food, onions, cheese, and protein in layers in a small transparent salad bowl. Spread a little sauce on each layer. Sprinkle the top of the dish with yolk crumbs.

No potatoes

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.

One more Mimosa without potatoes, which is prepared with processed cheese, is also multilayer salad or a quick breakfast mix. Add a little to the dish grated apple– the appetizer will acquire sour notes. Buy cheese like “Druzhba”, it is dense and grates well on a fine grater. The mixture can be used to fill egg halves, tartlets, cups or fresh cucumber boats.

Ingredients:

canned fish in oil – 1 can;
salad onion – 1 pc.;
egg – 4 pcs.;
green apple – 1 pc.;
mayonnaise – approx. 100 g.

Cooking method:

Grind all ingredients with a knife, grater or fork.
Lay out fish, onion, cheese, apple, and protein in layers. Grease each layer with mayonnaise sauce.
Fish salad with cheese and apple, sprinkle with yolks and herbs.

With butter

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

The above recipe can be made even more interesting. A piece of butter will add tenderness to the dish. DeliciousMimosa with butterand with melted cheese, like the two previous recipes, it can be a festive or cute dish family breakfast. Keep a couple of jars of canned fish in oil in reserve so you can treat yourself more often.

Ingredients:

canned sardine in oil – 1 can;
egg – 5 pcs.;
hard or processed cheese – 200 g;
butter – 60 g;
mayonnaise - 100 g or more;
green.

Cooking method:

Prepare eggs and cheese by chopping them on a fine grater. Fold the whites separately from the yolks. Mash the sardine with a fork, removing large seeds from it.
Layer fish, cheese, egg whites, cover each of them with sauce. Rub the oil directly onto the salad.
Decorate the dish with herbs and yolks.

With green onions

Time: 15 minutes.
Number of servings: for 4 persons.
Purpose: holiday appetizer, breakfast dish.
Cuisine: USSR
Difficulty of preparation: easy.

Green onions goes perfectly with any favorite salad optionMimosa. WITH green onions the taste of the dish becomes summer, bright, piquant. Regulate the number of green feathers, do not let them overwhelm the fish theme of the food. Early spring chives (skoroda) are good in this appetizer. If you manage to get green chives, your egg-fish mixture will be perfect.

Ingredients:

canned sardines in oil – 1 can;
green onion – 1 bunch;
egg – 4 pcs.;
processed cheese – 2 packs of 100 g;
mayonnaise – 100 g.

Cooking method:

Grind all the products separately with a knife, grater or fork.
Lay out fish, onions, cheese, and protein in layers. Spread each layer with sauce.
Decorate the dish with yolks and green onions.

No cheese

Time: 15 minutes.
Number of servings: for 4 persons.
Calorie content: 249 kcal (per 100 g).
Purpose: holiday appetizer, breakfast dish.
Cuisine: USSR
Difficulty of preparation: very easy.

Mimosa salad without cheese- Very quick snack, which is suitable for sandwiches, pita bread, croutons. She can be minced meat for different people culinary fantasies, it can be eaten with hot mashed potatoes or just a spoon from a bowl or saucer. It can be made in ten minutes, five of which will involve boiling the eggs.

Ingredients:

canned fish in oil – 1 can;
egg – 4-5 pcs.;
mayonnaise – 50 g;
onions or green onions.

Cooking method:

Chop food with a knife and fork. Don't forget to remove large bones from the fish.
Mix everything, season with sauce. Enjoy.

How to make mimosa salad - cooking secrets

Designed to be made at home, layered salad from simple products pleases several generations of food lovers. Mandatorylayers of classic Mimosa – fish, eggs, onions and mayonnaise sauce. Add other ingredients as you wish. Do not add too much mayonnaise so as not to overly increase the amount of fat in the appetizer. The prepared dish must be kept in the cold for at least two hours before serving.

Video

Which popular recipe no matter what, it is always overgrown with a bunch of variations. The Mimosa salad did not escape this fate either. No, I understand that perhaps “with grated apple” is tastier, but I want to try the salad as it was intended by the author. If you are looking for exactly the same, authentic recipe, then especially for you is the Mimosa salad with saury, classic recipe with photo. It’s very easy to prepare the salad: for Mimosa you don’t need to cut much - all the ingredients except onions and canned fish, grate. Mash the fish with a fork. And only the onion will need to be finely chopped. I remember when I did it for the first time, I was surprised at how little strength and energy it took me. And what a wonderful effect it had on my future husband, who decided that I was a great cook (although, to be honest, I had a dozen dishes in my arsenal, and the eleventh was “Mimosa”).

Ingredients:

can of saury,
2 potatoes,
1 carrot,
3 eggs,
half an onion,
mayonnaise
a bunch of parsley (for decoration).

It’s always a little strange to me how such a tasty thing can be made from such a meager set of products. Indeed, the Mimosa salad is a miracle of culinary ingenuity that we inherited from an era of scarcity.

Method for preparing Mimosa salad, recipe with step-by-step photos

To prepare the Mimosa salad, first let the potatoes, carrots and eggs boil. I cook them all together, although they need different times. After about half an hour, I take out the eggs so they don’t burst. And then after 40 minutes I take out everything else. While the vegetables are hot, it is difficult to peel them and especially grate them. Therefore, you must first cool the potatoes and carrots. The fastest way to do this is to cold water. Some people cook the vegetables for the salad the day before. But I prefer not to do this: the potatoes can turn blue and become hard overnight. Freshly brewed it is always good.

There is still no consensus on how to properly prepare this salad: exactly how the layers should alternate. Someone lays out a layer of potatoes first. I always start with fish. I drain the liquid. As it should! You can also shake the jar to be sure.

I simply mash the saury with a fork.

I put it on the bottom of the salad bowl. Or on the bottom of special salad bowls, which I usually use for Mimosa or herring under a fur coat, because I still don’t have a salad bowl with a flat bottom and vertical sides, which is best for layered salads.

Now you need to chop the onion. As small as possible. Our salad belongs to the “tender” category, so we follow the path of creating the greatest softness of ingredients. Place the onion on the saury. Level the layer and compact it with a spoon.

You can skip the next step - the classic Mimosa salad recipe does not require a layer of parsley. But if you want to get a spectacular green layer, then feel free to add a layer of parsley. This will not affect the taste of the salad in any way, because traditionally it is decorated with parsley, only it is laid out on top.

Now a layer of mayonnaise. Everyone decides for themselves how much mayonnaise to put in Mimosa. I do thin layers.

We clean the eggs. We separate the whites from the yolks - we will sprinkle them on top of the salad so that it lives up to its name. Grated yolks give it a resemblance to spring yellow flowers.

Three whites on a coarse grater.

Lay out and compact in a circular motion so that the layers are dense. Then the salad will be better soaked.

More mayonnaise.

Peel the carrots. And also three on a coarse grater. We lay it out, level it and put mayonnaise on top again.

Now it's the turn of the potatoes. We clean, grate, and lay out.

We compact it. The photo clearly shows how, after leveling, a pile of grated potatoes produces a five-millimeter layer.

Cover with mayonnaise.

Only the yolks remained. It is better to grate them on a fine grater. Sprinkle the resulting crumbs over our salad.

That's all. It is better to let the salad stand in the refrigerator for a couple of hours, then the taste will be excellent - all layers will be thoroughly soaked. However, nothing bad will happen if you serve it to the table as soon as you prepare it. I still need to release the salad from the mold. This is done very easily - I just slowly lift the form.

The salad remains on the plate :)

Some housewives also like to decorate their holiday salads a variety of vegetable flowers, or even more complex compositions reminiscent of children's appliqués. You can also decorate the salad as you like. But remember that the decorations must match the salad itself. Therefore, it is better for them to take those products that are already available inside. An exception is made for greenery. It goes well with any dish.

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

And straight to the point.

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

General rules The preparation of classic mimosa is the same for all recipes. As in any other similar dish, all layers are in order.

Mimosa classic recipe, ingredients

For traditional recipe we will need:

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

How to prepare mimosa salad? All layers in order

Cooking method:

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

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

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

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

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

The fifth one is carrots.

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

Yolks are considered not only a decoration, but also an addition to taste qualities. A classic mimosa recipe cannot be without the topmost yellow layer. But on top of it you can decorate with parsley leaves or dill sprigs.

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

Secrets and subtleties when preparing classic Mimosa

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

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

Eggs and their yolks are the main decoration of the classic Mimosa. Therefore, do not overcook them, otherwise the yolks will not be perfect. yellow, and with greens. Optimal time Cooking eggs - up to 10 minutes.

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

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

With this option, all layers of “Mimosa” will be clearly visible.

Classic mimosa recipe with canned food and cheese

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

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

Ingredients:

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

How to prepare layered Mimosa salad with cheese

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

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

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

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

Mimosa salad - classic recipe with rice

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

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

Ingredients:

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

Preparation:

The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. We separate the whites from the yolks. Everything is in separate containers. Finely chop the onion. Place the canned food on a plate, first separating the juice, and mash it with a fork. The ingredients for the puff salad are ready.

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

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

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

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

Products:

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

Cooking method:

Here the layers alternate differently, unlike classic version. First, let's prepare the ingredients. Squeeze the fish and remove the liquid. Mash with a fork until mushy. Boil the eggs, cool and peel. Separate the whites from the yolks. Chop the onion.

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

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

Mimosa salad recipe with apples and canned food

Apples of the “Simerenko” and “Antonovka” varieties in combination with classic line-up This layered salad gives the dish a specific flavor - refreshing sour taste. Gourmets will definitely like it.

Ingredients:

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

Making mimosa with apples

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

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

Classic Mimosa salad recipe with apples is ready.

Mimosa salad with cheese and crab sticks

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

Ingredients (what you need):

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

How to cook:

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

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

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

Mimosa classic recipe with cod liver

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

Ingredients:

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

Cooking method:

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

The next layer is grated and boiled carrots. And lubricate again. Apply chopped and boiled whites eggs, and mayonnaise.

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

Mimosa salad with boiled salmon, cheese and without potatoes

For lovers fresh products I'll love this recipe. Instead of canned food this time we will add boiled fish(salmon).

Cook salmon fillet (200 grams) in salted water. Cool, remove the seeds and mash with a fork. Boil eggs (4 pieces) and one good carrot. Grate cheese, carrots, whites and yolks. Finely chop green onions with a knife (one bunch is enough).

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

“Mimosa” with selenium salmon and fresh cucumber – original recipe

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

Let's take it salted salmon– 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest is set to small pieces. This is the first layer.

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

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

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

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

Salad classic Mimosa— Video step-by-step recipe

Mimosa salad is sincerely loved by several generations of Russians. Each housewife has her own recipe for salad with sardines, and not a single option is similar to each other, despite the same ingredients. In this collection we have collected best recipes"Mimosa."

Classic mimosa salad with sardine

The history of salad goes back several decades - in the distant 60s there was a shortage of everything, but not canned fish. Inventive Soviet housewives instantly came up with a way to ennoble canned food by wrapping it in a delicate coat of vegetables and mayonnaise sauce. Despite the unusual combination of ingredients, the dish turns out tasty, and with some skill it is not at all heavy and juicy.

For preparation we will need:

potatoes - 3 medium-sized tubers;
eggs – 4 pcs.;
carrots – 1 pc. (quite large);
onions – 1 pc.;
can of sardine in its own juice – 1 pc.;
pack of mayonnaise – 250 g.

We cook the vegetables in advance, cool and peel them. Cut the onion into cubes, scald with boiling water, removing all the bitterness. Open the can of sardine, drain the oil, and mash it into neat small fibers (or cubes) with a fork. Let's prepare a big flat dish or a mold with silicone sides - here we will lay out layers of salad. To make the first layer fit better on the plate, you can lightly grease a clean plate with mayonnaise. Now let's start collecting.

We follow the instructions:

The first layer will be potatoes - we grate them on a coarse grater. Lubricate with a thin layer of mayonnaise.
The second layer is fish: carefully distribute the sardine over the entire surface of the potatoes.
The third layer is onions. There shouldn’t be too much of it, otherwise the salad will turn out “vigorous”, because onions can completely overwhelm the taste of the other ingredients.
Lubricate the layer with mayonnaise again.
Place grated egg whites on the onion and coat them with mayonnaise.
Place grated carrots on top of the eggs and repeat the sauce.

The topmost layer should consist of finely grated yolks: fluffy balls resemble a blooming mimosa, which gives the salad its name.