Mimosa with hot smoked pink salmon recipe. How to make mimosa salad with smoked fish

"Mimosa" - the recipe itself is exquisite and unique. It would seem that there is still something to surprise. Mimosa salad with smoked fish will add zest to your table. The amazing aroma simply cannot go unnoticed. And it does not matter at all how appetizing the presentation of other dishes will be. How to make a delicious and satisfying mimosa salad - we will tell our readers in this article.

On our recipe site you can also find other interesting mimosa recipes, such as, or.

An amazing combination of ingredients. Sweet and sour apple, it turns out, is in harmony with potatoes, smoked fish, and mayonnaise. The dish, despite the calorie content, seems light and somehow especially fresh.

You will need:

3 eggs;
200 gr. smoked fish;
2 potatoes;
1 onion;
1 sweet and sour apple;
50 gr. mayonnaise.

Mimosa fish salad:

Rinse the potatoes, boil them in an unpeeled form, then cool, peel and grate.
Separately, boil the eggs, then peel.
Separate the yolk from the protein.
To grind the protein, use a knife, and the yolk - a simple fork.
Peel the onion and cut into miniature cubes.
Free the fish from all bones and cut into pieces.
Just for a couple of minutes, place all the components in the refrigerator.
Put half of the prepared potatoes in a suitable dish.
Then lay out half of the chopped fish.
Add the onion to the fish and grease with mayonnaise.
Next, lay out half of all the chopped egg whites.
Add the second half of the boiled potatoes to the proteins.
Add the fish again, cover with a layer of grated apple and grease with mayonnaise.
It remains to lay out the proteins, soak in the sauce and sprinkle with chopped yolks.

Tip: you want to make a salad similar to a restaurant one, but there are no special molds? So it's not a problem at all. For serving, the simplest plastic bottles will do. Everything is incredibly simple. It is enough to cut the bottle on both sides and a convenient mold is ready.

mimosa salad simple recipe

Mimosa acquires an unusual taste precisely thanks to rice. Salad becomes much more nutritious and richer. And the taste of fish in this combination changes somewhat, reveals itself in a completely different way.

You will need:

8 art. l. rice
150 gr. smoked fish;
4 eggs;
1 carrot;
1 onion;
60 gr. mayonnaise.

Easy Mimosa Salad Recipe:

Rinse the carrots, boil, then peel and grate.
Also peel the onion and cut into small pieces.
Separate the fish from all the bones and skins, then chop as finely as possible.
Boil eggs, cool and peel. Separate the protein from the yolk, and grate separately.
Boil rice and cool.
Mimosa salad layers: lay out half of the prepared rice and brush a little with mayonnaise.
Then add half the fish and cover with a layer of onion, on which draw a mayonnaise net.
Then lay out the grated carrots and soak in the sauce.
Spread the second half of the rice evenly over the root crop.
Then add the rest of the fish, onion and mayonnaise.
It remains only to lay out the proteins and sprinkle them with yolks.
Leave the finished product for a couple of hours in the refrigerator and serve.

Tip: For chopping food, it is better to use a fine grater. On a large salad, it also turns out delicious, but it is the finely chopped products that let in more juice, due to which the dish turns out to be a single whole.

Mimosa with carrots and pink salmon

Another original and deliciously delicious interpretation of "Mimosa" using hot smoked pink salmon. The aroma and taste of the finished product will cause great delight among both guests and household members. This is just an amazing dish.

You will need:

200 gr. pink salmon;
2 carrots;
3 eggs;
2 potatoes;
1 onion;
70 gr. mayonnaise.

Simple Mimosa Salad:

Wash all vegetables with a dishwashing brush.
Root crops and eggs must be boiled, then cooled and peeled.
Cut carrots and potatoes into tiny cubes.
Divide the eggs into yolk and protein, then chop on a grater.
Peel the onion, then cut into tiny cubes.
The fish must be cleaned of bones and skins. After that, the fillet should be very finely chopped.
Spread the salad in layers, each of which must be greased with mayonnaise. The only exception is egg layers.
The first ingredient will be pink salmon, then boiled potatoes.
Then add carrots and onions.
Next, add egg whites and chopped yolks.

Tip: for "Mimosa" too spicy, with a pungent odor, the onion is not suitable. Ideally, use salad dressing. But even in the absence of such a problem can be solved. An ordinary onion in an already chopped form must be abundantly salted, crushed a little and poured with boiling water. After the water has cooled, the mass is tipped over in a colander and dried on a paper towel. In such a simple way, you can get rid of not only bitterness, but also excessive "aroma".

Mimosa salad with carrots and cheese

The salad prepared according to this recipe turns out to be so original and incredibly tasty that you won’t immediately guess - in front of you is the usual “Mimosa”. The combination of smoked fish, cheese and vegetables is very unusual.

You will need:

200 gr. smoked mackerel;
2 potatoes;
1 onion;
4 eggs;
2 carrots;
70 gr. cheese;
70 gr. mayonnaise.

Cooking mimosa salad at home:

Root crops must be washed with a dish brush.
Boil potatoes, carrots and eggs, then peel and grate. In this case, the yolk should be crushed separately from the protein.
Remove the bones from the fish, then cut the fillet into small pieces.
Peel the onion and cut into cubes.
Put the salad in layers and at the same time grease each of the products with mayonnaise.
First, add the chopped potatoes to the dish, followed by the pink salmon.
Spread the onion and egg white evenly over the fish.
Followed by carrots and grated cheese.
Sprinkle the salad with chopped yolk and refrigerate for a couple of hours.

Important! Eggs must be boiled in slightly salted water, and immediately after cooking, pour cold water. It is thanks to such a simple scheme that they will not burst during the cooking process and you can easily peel them from the shell.

Mimosa salad recipe step by step

This recipe is as close as possible to the classic. Only here is one difference - instead of the standard, already rather boring canned food - smoked mackerel. Salad from such a replacement only wins, has an incredible aroma and unsurpassed taste.

You will need:

3 eggs;
70 gr. any hard cheese;
150 gr. hot smoked mackerel;
60 gr. mayonnaise;
50 gr. butter;
1 onion;
2 carrots.

Mimosa recipe layers and cooking steps:

Rinse carrots thoroughly, boil and grate.
Boil the eggs until hard yolk, peel.
Carefully separate the protein from the yolk. Separately grind on a grater.
Put the butter in the freezer for half an hour. After the time has elapsed, take it out and grate it.
Peel the onion and cut into small pieces.
Cheese should be grated.
Separate the mackerel from the bones and skin, then chop with a knife into small cubes.
Lay out the salad not mixed, but in layers. At the same time, cover each product with a mayonnaise mesh.
The squirrels should be laid out first, followed by chopped mackerel.
Next, add the onion and immediately the oil.
After evenly distribute the cheese and yolk.

Tip: grate in a separate bowl and then spread in a salad, the oil is very problematic. The product constantly sticks together and the layer will turn out to be uneven. It is much more convenient to rub the component into a dish. Thus, the oil will be distributed correctly.

Mimosa salad with butter is an incredibly tasty dish. But the recipe with smoked fish deserves special attention. This combination of products is very unusual and refined. You want to cook a dish, and there is a huge amount of pleasure from eating it. What can we say about the presence of such a salad on the festive table. Guests eat it in a matter of minutes, because the aroma of smoked fish cannot leave anyone indifferent. This salad is very appetizing.

This well-known appetizer is prepared with everything: with saury, and with mackerel, and with tuna, and even with sprats - whatever the hostesses come up with! But today we have an even more interesting option on our agenda - mimosa salad with salmon, which will amaze even the most sophisticated gourmets with its delicate taste. Lightly salted red fish blends wonderfully with classic ingredients, so that as a result we get a real culinary masterpiece.

Salad "Mimosa" with lightly salted salmon: a simple recipe

Ingredients

- 200 g + -
- 1 PC. + -
- 4 things. + -
- 200 g + -
- 100 g + -
- taste + -

How to cook an exquisite mimosa with slightly salted salmon step by step

There is absolutely nothing superfluous in this variation of a light snack. We will not add starchy potatoes, boiled carrots either.

As a result, we get a very delicate, simple and at the same time exquisite salad, which will become a worthy decoration of the table at a family holiday.

By tradition, we remove the butter in the freezer, so that later it would be easy for us to grate it.
Since we will cook with a single ingredient, we will start with it, as you understand, we are talking about eggs.

We cook them hard-boiled, ten minutes after boiling water is enough for this.

When the eggs have cooled, peel them from the shells and rub the yolks on a fine grater separately from the proteins.
We chop the onion.
We also cut the fish of weak salt into small pieces.
Three hard cheese on a grater. Fine or medium, your choice.
And now we lay our appetizing fish appetizer in layers: we have proteins at the very bottom of the salad bowl, followed by cheese, then half of the fish, which we will smear with mayonnaise.
The fourth layer is onions, and the fifth is butter, which we take out of the freezer and grate directly into the salad bowl.
Now it's the turn of the second half of the salmon - we put it on top of the oil, after which we coat it with mayonnaise.

We complete the salad, as in almost all mimosa recipes, with a yellowish layer of grated egg yolks.
We insist a puff appetizer with salmon in the refrigerator for several hours, after which we delight our guests with it.

Salad "Mimosa" with salmon and salmon caviar: a special recipe

This variation of the salad will take a little longer than the previous one, but the result will be amazing. Hearty and tender, bright and tasty, spicy and unusual - these are far from all the definitions that can be applied to this appetizer - a wonderful mimosa with salmon. But why words? Let's get down to business!

Ingredients

Salmon of weak salt - 200 g;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Green onion - 1 bunch;
Eggs - 3 pcs.;
Salmon caviar - 20 g;
Light mayonnaise - to taste.

First we boil carrots, potatoes and eggs.
We clean the potatoes with carrots from the skin, and then rub them on a fine grater separately.
On the same grater, three and eggs, after cooling them. But do not forget that the main feature of mimosa is separate layers of proteins and yolks, so we rub parts of the eggs into different plates.
Only a green onion will escape the fate of rubbing - we will simply chop it with a sharp knife.
Lightly salted salmon cut into small pieces.
And now the most interesting thing: we will lay the salad in double layers, so it will turn out higher than the usual mimosa. To do this, we need a small in diameter, but deep enough salad bowl.

A small diameter is needed specifically so that all the ingredients are enough to create two layers.

So, we begin the formation of a wonderful salad with salmon: put a layer of half a potato on the bottom, then half a carrot, and on top half a green onion. Lubricate the onion layer with mayonnaise.
Now we take half of the proteins and put them on mayonnaise, then we send ½ of the fish. On the fish we form a layer of yolks (we also take only half of them) and again coat with mayonnaise.
And now we repeat the layers in the same order from the remaining ingredients: potatoes, carrots, green onions, squirrels, fish, yolks. But this time we coat only the onion layer with mayonnaise on top, and do not touch the yolk layer so that a beautiful yellow “hat” remains on the mimosa.

We decorate the finished salad with salmon caviar and send our beauty to the refrigerator for a couple of hours.

Such a mimosa salad with lightly salted salmon always causes a real delight among guests and households, because at first they do not know that under the traditional type of snack, not canned food is hidden, but a tender red fish.

You can prepare Mimosa salad not only with canned fish, but also with smoked fish. And there are many such recipes. I suggest trying "Mimosa" with smoked fish and boiled rice.

Momosa salad recipe with smoked fish

(varieties of hot smoked fish)

You will need:

Smoked fish - 200 grams.
Boiled rice - 8 - 9 tablespoons.
Eggs - 3 pieces.
Onion - 1 piece.
Carrots - 1 - 2 pieces (depending on the size).
Mayonnaise for dressing.

The salad is puff, so it is laid out in layers in the following sequence.

1 layer. Half of the rice is laid out at the bottom of the salad bowl - this is 4 tablespoons. It is evenly distributed. Top layer - mayonnaise.

Layer 2 - fish. Separate the smoked fish from the bones and cut into small pieces. Only half of the harvested fish is taken for the layer.

3 layer - onions. The onion is finely chopped. You also only need half an onion. Top with mayonnaise.

4 layer - carrots. Carrots are pre-boiled, peeled and grated. Top with mayonnaise.

5th layer - rice (the second polyvin of rice). Top layer - mayonnaise.

6 layer - fish.

7 layer - bow. Top layer - mayonnaise.

8 layer - grated proteins. Eggs are pre-boiled hard-boiled (about 8 minutes). The eggs are peeled and the whites are separated from the yolks.

9 layer - grated yolks.

Before serving, the salad should be cooled for about 1 hour in the refrigerator.

Salad "Mimosa with smoked pink salmon"

You will need:

Pink salmon is better to take hot smoked.
1-2 carrots.
Onion - 1 pc.
Potatoes - medium size 2 pcs.
Eggs - 3 pcs.
Mayonnaise - 4 tbsp.

Vegetables and eggs are boiled. Potatoes and carrots are peeled and grated. You can also cut vegetables into small cubes.

Eggs are peeled, then the proteins from the yolks must be separated. Separately rubbed on a grater, or finely cut.

Pink salmon is cleaned and cut.

Lettuce is laid in layers in the following sequence:

At the bottom of the salad bowl - pink salmon, then - potatoes, then - carrots, the next layer is onions, on top is a layer of egg whites, the last layer is egg yolks.

All layers, except for the last two, are smeared with mayonnaise.

Recently, a huge number of new recipes for exotic and not quite salads have appeared, with a varied list of ingredients. But sometimes you really want to remember the good old recipe for unfading Mimosa. A salad from the times of scarcity, elegant and festive, still excites the appetite and pleasant memories. Mimosa salad is made from canned fish, almost any kind of fish in its own juice is suitable for this purpose, but mimosa with salmon and saury is considered a classic. The newfangled one will fit perfectly into the recipe, only you can slightly increase the amount of mayonnaise to remove the dryness of the fish.

Ideally, eggs for Mimosa salad should be rustic, with bright yolks, but the main rule is not to overcook them so that the yolks remain saturated in color without a dark shell. Mayonnaise is best prepared at home, thick and elastic, but from the purchased ones you will need fatty, all light varieties are too liquid. Finely chop the onion in any of the recipes, pour boiling water over it, then put it on a sieve and rinse with cold water, let it drain and put it in a salad.

Before preparing the salad, all ingredients should be at the same temperature, except for the butter. For a beautiful serving of mimosa salad, they traditionally choose a flat dish or a transparent salad bowl so that all layers of the salad are clearly visible. Decorate the dish at will - greens, lettuce, green onions or yellow tomatoes.

Ingredients:

Canned fish - 1 can
- 5 pieces.
- 1 PC.
- 200 gr.
- 150 gr.
- 100 gr.

Boil the eggs, mash the fish with a fork, remove the bones, prepare the onion, grate the cheese on a medium grater, put the butter in the freezer for 20 minutes. Put the squirrels grated on a coarse grater in a dish, level the layer, then cheese and fish, coat with mayonnaise. The next layers are onions and half of the chopped yolks, mayonnaise. Next, grate the butter and the remaining yolks on a fine grater directly onto the salad (or rub them through a sieve, whichever is more convenient for you). Send the finished salad to the refrigerator to infuse for several hours, decorate before serving.

Ingredients:

- 5-6 pcs.
- 3 pcs.
- 2 pcs.
- 1 PC.
- 250 gr.
- 75 gr.

Boil vegetables and eggs, cool. Prepare onions. Grate cheese, potatoes, carrots and squirrels separately on a coarse grater. Remove the bones from the fish and mash it with a fork along with the juice. As the salad is laid out, grease each layer with mayonnaise, except for the last one. The order of layers looks like this:

Potato;
Fish;
Proteins;
Carrot;
Yolks, grated on a fine grater or passed through a sieve.

Ingredients:

Canned fish - 1 can
- 5 pieces.
(for decoration) - 3 pcs.
- 250 gr.
- 1 PC.
- 250 gr.
- 100 gr.
- 150 gr.
- taste

Leave one egg for decoration. Prepare the onion, boil and cool the eggs, put the butter in the freezer. Put half the fish in the first layer in the dish, then rice and grated cheese, coat with mayonnaise. Next - grated squirrels and fish, onion and mayonnaise on top. Grind half of the yolks and put on mayonnaise, grate the butter on a fine grater and finish the salad with yolks grated on a fine grater. Make 3 mice out of eggs. Be sure to let the salad soak in the refrigerator.

Ingredients:

Hot smoked fish (, ) - 300-400 gr.

Mimosa salad is known to almost everyone; it is a simple, tender and very tasty snack. There are many ways to prepare it. To diversify the festive table, serve Mimosa salad with smoked fish. Prepare a simple dish in a whole new way using an unusual combination of ingredients.

Before assembling the salad, it is important to prepare all the products in advance. It is worth noting that hot smoked fish is quite soft and tender, it is perfect for this dish. You can use mackerel or any other smoked fish. To balance the taste of all ingredients, do not forget to add grated apple, sweet and sour varieties are best. You can decorate the dish with a sprig of dill or parsley. Do not be afraid to experiment, your culinary experiments will definitely be crowned with success.

Taste Info Fish Salads

Ingredients

potatoes - 2 pcs.;
chicken eggs - 2 pcs.;
mayonnaise 50% fat - 50 g;
onion - 1 pc.;
smoked fish mackerel - 200 g;
apple - 1 pc.;
greens - for decoration.

How to cook Mimosa salad with smoked mackerel

First, wash the potato tubers, then boil, drain and cool. Peel potatoes.

In the meantime, boil chicken eggs, this process will take no more than 10 minutes, peel. Separate the white part from the yolk part.

Peel the onion from the husk, rinse under running water.

Prepare mackerel. Separate the fillet from the ridge, remove small bones.

To form the salad, use a culinary ring, place it on a plate. Put the grated potatoes in the first layer (half of the total).

Place the fish cut into small pieces on top.

On a note: Any cold smoked fish can also be used for this dish.

The next layer will be finely chopped onion, spread everything with mayonnaise.

Grate the proteins on a grater or chop them with a knife, put a part inside the culinary ring.

Then carefully place the remaining boiled potatoes.

Lay out the mackerel pieces. It is necessary that the previous layer was completely covered by the next one. In this case, all the components are better saturated, the dish will turn out to be unusually tender.

Grate the apple, put the chopped fruit on top of the fish.

On a note: To keep the apple from turning brown, sprinkle it with a little lemon juice.

Cover with mayonnaise.

At the final stage of assembling the salad, lay out the remaining proteins, carefully coat with mayonnaise.

Decorate the top of the salad with chopped yolks.

Carefully remove the cooking ring, send the dish to the refrigerator. "Mimosa" with smoked fish is ready, garnish with herbs before serving. Enjoy your meal!

cooking secrets

To make the dish acquire a rich creamy taste, lay out grated butter in one of the layers.
To get rid of the bitterness of the onion, first pour boiling water over it.
For this salad, it is best to use homemade eggs, store-bought eggs have a pale yolk.
If there is no culinary ring, make a blank from a plastic bottle.
Instead of mayonnaise, you can use homemade mayonnaise sauce, the salad will turn out very tasty.
Before serving, "Mimosa" must be infused in the refrigerator so that all layers are properly soaked.
If desired, boiled grated carrots can be used as an additional layer.
Potatoes can be replaced with boiled rice.