Step by step mimosa recipe. How to cook Mimosa salad: recipes. Mimosa salad recipe with canned fish and cheese

18.09.2021

Mimosa salad is already definitely one of the most popular salads on the holiday table these days, along with Olivier and Herring under a fur coat. Especially often they remember about it on New Year's Eve, because it is hearty and beautiful, lined with delicious layers of very popular products. Whatever Mimosa recipes you look for, they will always have one thing in common: the salad is made from canned fish, eggs, vegetables and mayonnaise. The main vegetables are potatoes and carrots. And then improvisation begins, some add other vegetables and herbs, some cheese, some change the fish. All options are good in their own way. Today I will tell you how to cook Mimosa salad with canned food and various ingredients according to the classic recipe, as well as with original additives. And you can choose the one that you like more than this.

Mimosa salad is a classic layered salad, it is never prepared by mixing the ingredients together. This is almost the same blasphemy as mixing all the ingredients of a herring under a fur coat together. Here, layering is the main plus, which allows each ingredient to simultaneously stand out with its own taste and mix with neighboring layers. In addition, Mimosa's ingredients are very delicate and the layering makes the salad fluffy and melts in your mouth.

To prepare the salad, you will need a deep bowl for laying layers, preferably with transparent walls so that each layer can be seen. You can also lay out the layers on a large flat dish in the form of a slide, or use a split baking dish to make the layers look like a “cake”. In this form, the salad takes on a very festive look.

This salad was called mimosa for a reason, the whole point is that without fail the top layer of the salad is a small egg yolk crumb, light and airy, like flowers of a spring mimosa twig. It is these associations that causes the appearance of Mimosa salad. And then the delicious puff surprises begin.

Let's start.

Mimosa salad classic - step by step recipe

You know, I tried for a very long time to find which of the Mimosa salad recipes is actually a classic. There are legends that this salad was first prepared sometime in the 70s, but no one knows for sure who was its author. There is also a big debate about which fish is used in the classic recipe. Somewhere it is claimed that this is pink salmon, somewhere saury, and someone insists that these are sardines in oil. It is definitely clear that these were some kind of canned fish, and everyone chose the best taste for himself.

In order for the Mimosa salad according to the classic recipe to be just that, it should include: potatoes, carrots, eggs, onions, fish, mayonnaise.

This is the so-called minimum set to make a Mimosa salad, and not some other. Having tried this set of products more than once, I can say for sure that it perfectly reflects the universal love for it, because it is very, very tasty!

This is what we will deviate from.

canned fish - 1 can,
potatoes - 3 pieces,
carrots - 2 pcs,
eggs - 4 pcs,
onion - 1 pc,
mayonnaise,
salt to taste.

Cooking:

1 Boil the potatoes and carrots ahead of time for the salad. You can cook them both in uniform and without it. It's all about what taste of boiled vegetables you like best. For cooking, this is not very important. It is only important that the potatoes and carrots are cooled down by the time the salad is assembled.

2. Hard boil eggs, cool them under running ice water and peel them. Now you need to carefully separate the protein from the yolk so that the yolk does not crumble ahead of time. To do this, I make a shallow cut on the side of the protein, and then open it to get the yolks to put on a plate. The yolk is the last thing we need.

3. Open a jar of canned fish and put the pieces of fish on a plate, it is better to drain the liquid. But if you want the salad to be juicier, then leave a small part of it, just enough so that the fish is juicy, but a puddle does not form in which our salad can get wet.

Remove the bones and spine from the fish, and then mash the fish well with a fork.

4. Start laying out the layers. First of all, we rub the potatoes on a coarse grater and lay out the base of the salad from it. This is especially true if you lay out the salad on a dish, and not in a bowl.

If you boiled potatoes without salt, then you can salt them a little now. Top with a thin layer of mayonnaise. This can be done by squeezing it out in a thin stream, and then leveling it with a spoon or spatula.

5. Put a layer of fish on the potatoes, level it with a fork so that there are no too large pieces or slides anywhere.

6. We put onions on top of the fish. For Mimosa salad, it is better to use sweet onion varieties that will not spoil the taste with their pungency and bitterness. If there is no such variety, then take an ordinary onion, but after finely chopping it, put it in a bowl and pour boiling water for 2 minutes. This will kill the bitterness in the onion without ruining its flavor and crunch. Don't forget to cool the onion before laying out.

Spread mayonnaise again on top of the onion layer.

7. The next layer is egg whites. They must be grated on a coarse grater and evenly distributed. Spread again with a very thin layer of mayonnaise. Here, mayonnaise serves not so much as a sauce for taste, but as a cement to strengthen the layers.

8. Next, grate the boiled carrots and spread them very evenly. Take it a little bit, and then spread this layer with mayonnaise. The top layer of mayonnaise can be made a little thicker so that the yolk salad dressing sticks to it better. If you spread the salad in a slide, then you can spread the sides of the salad.

9. In order for our salad to turn into Mimosa, you need to take the egg yolks and grate them on a fine grater, and then evenly and beautifully sprinkle the salad with them on all sides. First, fill the entire top, and then, if left, decorate from the sides. The top of the Mimosa lettuce should be uniformly yellow and "fluffy" without gaps, like a mimosa flower.

Now the salad must be covered and sent to the refrigerator to infuse for a couple of hours. This is a mandatory rule, it is the infused Mimosa salad that is truly tasty and tender.

Before serving on the festive table, take it out, decorate it with greenery sprigs so that it looks even more like flowers and treat your guests.

Mimosa salad with canned tuna and green onions - step by step with photo

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

For cooking you will need:

tuna in oil - 2 cans,
boiled potatoes - 3 pieces,
boiled carrots - 1 piece (large or 2 small)
boiled eggs - 5 pieces,
green onion - bunch,
mayonnaise - 150 grams,
dill for decoration
salt to taste.

Cooking:

1. Prepare all ingredients for Mimosa 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 one. Onion cut into small circles. Remove the tuna from the jar without oil, remove the bones and mash it with a fork into very small pieces.

2. Put the potatoes in the first layer. It can be grated on a coarse grater immediately into a salad bowl, and then give the layer the desired shape. Lightly press it with a spatula and spread with a thin layer of mayonnaise.

3. Now spread the fish over the potato layer and level it gently with a fork. It is not necessary to smear this layer with mayonnaise so that the taste of the fish is brighter.

4. Now sprinkle a layer of tuna with green onions and spread it with mayonnaise using a spatula or spoon.

5. The next layer, put the carrots, grated on a fine grater. And more mayonnaise.

6. The penultimate layer of our Mimosa salad is grated squirrels, which will become the background of our picture.

7. Now we will make a Mimosa flower from the yolk and dill sprigs. To do this, put the dill in the middle of the dish, fluff it. With a spoon, lay small slides in the form of mimosa inflorescences on top of the dill. Arrange the remaining yolk in a frame around the flower. So it will turn out very beautiful and festive. Real Mimosa salad.

Let the salad brew in the refrigerator for at least an hour, preferably two. After that, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa recipe with saury and cheese

Another very popular mimosa salad ingredient is cheese. A lot of people add a layer of cheese to this festive salad, and I can quite understand them, in this combination of products, the cheese is in perfect harmony. And given the great love of our man for cheese, which is added almost anywhere, Mimosa simply could not do without it.

Cheese here is suitable for any of the delicious hard varieties. And for this option, we will take saury fish. If you have tried with one type of fish before, for example, with pink salmon, then be sure to try replacing it, you may find how interesting the taste of the salad changes just from replacing the fish. Who knows, maybe this will become your favorite version of Mimosa salad. You can and should try something new.

For cooking you will need:

canned saury without oil - 2 cans,
potatoes - 3 pieces,
eggs - 5 pieces,
carrots - 1 piece,
red onion - 1 piece,
hard cheese - 150 grams,
mayonnaise for dressing
greenery for decoration.

Cooking:

1. Boil potatoes, carrots and eggs in advance. Clear them. Divide the eggs into protein and yolk. Take the fish out of the jar and mash with a fork.

2. Take a large plate, put a springform pan on it and start laying layers. The first will be potatoes. It can be grated or cut into cubes.

3. Then put the saury and level it. Saury is quite oily fish in itself, so there is no need to spread mayonnaise on it. It will saturate the bottom layer of the potato with itself. They will emphasize the taste of each other.

4. Put a layer of onion on top of the saury. If you took a red onion, then it is not very hot and can be used fresh. But if you have white, then you can scald it with boiling water or use it.

Spread this layer with mayonnaise.

6. Put the egg whites on top of the carrots and spread them with mayonnaise.

7. And now the final layer of yolks. Grate it directly into the salad with a fine grater. So it will turn out more airy. Now decorate the Mimosa salad with sprigs of greens and vegetables, put in the refrigerator and wait for the guests!

Before serving, remove the split form so that all the colorful and tasty layers of the salad are visible.

Bon appetit to you and your guests!

Pink salmon is one of the most popular canned fish in our time, so it is not surprising that Mimosa salad has also begun to be prepared with it. Many people love its delicate taste, plus everything, it is healthy and not too greasy, as it is preserved not in oil, but in its own juice.

There is such a variation of the Mimosa salad, where the traditional potato was replaced with rice. Most of us have tried, of course, a salad with rice and pink salmon, which almost every family knows how to cook. So Mimosa is a more festive and tasty version of a salad with pink salmon and rice, as it is stacked in layers and contains additional ingredients such as cheese and carrots.

This salad is dressed with traditional mayonnaise, which is quite logical and we love the taste.

For cooking you will need:

canned pink salmon - 1 can,
rice - 100 grams,
cheese - 150 grams,
eggs - 4 pieces,
carrots - 1 piece (large or 2 small),
onion or green - 1 pc (bunch),
mayonnaise for dressing
salt to taste.

Cooking:

1. Start preparing the Mimosa salad with the ingredients that will take the most time to prepare. In this case, it's rice. It must be well cooked in advance and cooled to room temperature.

2. Hard-boil the eggs too, but do not let them boil for too long, no more than 7-10 minutes, otherwise you will get a dark yolk. And we, if you remember, need bright yellow, like a mimosa flower. Peel the boiled eggs and separate the white from the yolk.

3. Peel the onion and chop very finely. If it is bitter, then pour the already chopped onion with boiling water for 2 minutes, then strain the water through a sieve. Scalded onions lose their bitterness.

4. Open the pink salmon and pull out the bones. Mash the fish with a fork in a separate plate, if it is a little dry, then add a little broth from the jar, but do not overdo it so that the salad does not float.

5. Carrots must be cooked in advance, then peeled and grated on a fine grater.

6. Now we begin to lay out the layers of Mimosa salad with rice. The first layer is pink salmon. Put it on the bottom of a salad bowl or a large dish if you will make a salad slide or form it using a round shape. Take it a little so that the fish lies tightly and becomes a good foundation for the salad.

You can lightly grease the layer with mayonnaise, then thinly enough.

7. Put the onion on the pink salmon layer. Before these, be sure to let it cool if you scalded it with boiling water. The salad should be assembled with cold ingredients. Spread a thin layer of mayonnaise on the onion.

9. The next layer is rice. If you used a round variety of rice, then the salad will not start to fall apart, but if your rice is too crumbly, you can mix it with a spoonful of mayonnaise beforehand. This will stick the rice grains together. Do not forget to salt it if you did not do it during cooking.

10. Put cheese on rice. It must be grated and distributed evenly over the entire surface. Spread cheese with mayonnaise.

11. After the cheese, put a layer of grated egg whites. Lubricate them with another layer of mayonnaise.

Not everyone likes to grease each layer with mayonnaise, this can be done through one. But I prefer to smear each layer, just very thinly.

12. The top layer is laid out of air yolks, grated on a fine grater. Now you can immediately above the salad, or you can preliminarily in another plate. But the yolks stick together pretty quickly, so don't let them stand too long.

Now the salad can be decorated. Ready Mimosa salad with rice should be kept for 1-2 hours in the refrigerator before putting it on the festive table.

And after that, feel free to eat!

Mimosa salad with sardines classic holiday - video recipe

If for a long time you cannot figure out how to beautifully serve Mimosa salad on the festive table, then the following recipe will be a good helper for you. Here, not just a Mimosa salad is prepared according to the classic recipe with sardines in oil, but also a wonderful and very elegant version of decorating a salad for a holiday.

Have a nice and fun holidays, elegant salads and good feasts!

Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives transferred the recipe to modern life. The name of the salad was due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only to the festive, but also to the everyday table. In terms of demand and universal love, mimosa can compete with the famous Olivier. Consider the most delicious recipes in order.

Mimosa salad: cooking rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dishes (in some recipes it may be absent). At the same time, the base does not need to be rammed, try to maintain a porous and airy texture. Lubricate the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First, remove all the bones, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.

Layer 3 Now it's time to lay out the onions. Chop it into rings or half rings, soak in table 6% vinegar for 5-7 minutes. Such a move will help eliminate bitterness. Wring out, place on top of canned fish and grease with fat mayonnaise.

Layer 4- you need to lay out boiled potatoes again, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Lay on top of the total mass and decorate the sides.

Mimosa traditional recipe

butter (solid, frozen) - 90 gr.
onion - 110 gr.
high-fat mayonnaise (from 65%) - 185 ml.
egg - 5 pcs.
potatoes - 3 tubers
canned saury, salmon or tuna - 1 pack
hard cheese (for example, "Dutch") - 160 gr.
dill - 30 gr.

Boil chicken eggs, then cool each of them, peel. Separate the yolks from the whites, grate the latter. Break the yolks into crumbs with a fork.
Remove the shell from the onion, cut into half rings. Now soak in vinegar solution or dip in boiling water to remove bitterness.
Wash the green dill, leave a few branches for decoration, chop the rest. Grate the hard cheese using the fine section tool.
Uncork the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
Start sorting lettuce. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
Now season the composition with chopped onions, again pour the sauce. Make a potato layer by seasoning it with mayonnaise. Now place the grated squirrels and chopped greens.
Next, you need to divide the entire volume of the yolks into 2 parts, one of which is mixed with cheese. Spread this mixture over the egg whites. Pour with mayonnaise, place the grated butter.
Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with dill or parsley sprigs. Place in refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

fish-based canned food (any) - 280-300 gr.
hard cheese (preferably Cheddar) - 120 gr.
greenfinch (any) - in fact
potatoes - 3 pcs.
turnip onion - 3 pcs.
mayonnaise sauce from 67% fat - 210 gr.
processed cheese (frozen) - 100 gr.

First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform, grate the vegetable on a medium-grained grater.
Remove the husk from the onion, cut it into half rings. Mix hot water with salt, dip the onion into this solution. Insist for a quarter of an hour so that all the bitterness is gone. Then press.
Open the can, drain the oil, if any, or juice. Remove the bones from the fish so that they do not interrupt the taste of the finished dish. Mash the pulp with a fork.
Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
Now make a fish row, then an onion row. Season again with mayonnaise. On the way, a layer of grated potatoes, similarly filled with sauce.
The final stage has come. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle some chopped dill on top. Leave in the cold for 25 minutes.

Mimosa with carrots

potatoes - 270 gr.
onion - 60 gr.
carrots - 120 gr.
fatty mayonnaise sauce - 40 gr.
canned saury or tuna - 250 gr.
egg - 5-6 pcs.
table vinegar - 10 ml.
beet sugar - 20 gr.

Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the skin from the vegetables, cool, then grate on a medium-grained grater.
Now boil the eggs, let them cool down. Onions get rid of the husks, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
Separate the squirrels from the yolks, grate the latter or chop finely. Put the saury on top. Brush again with sauce. Now the turn of the grated carrots has come, it is laid out on the eggs.
After re-dressing the salad with mayonnaise, put the onion squeezed out of the water, grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve on top.

boiled chicken egg - 4-5 pcs.
canned liver (preferably cod) - 1 pack
red onion (large) - 50 gr.
fresh greenfinch - in fact
boiled potatoes - 3 tubers
fatty mayonnaise sauce - 145 ml.
hard cheese - 110 gr.

First you need to remove the husk from the red onion, then cut the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
Open a jar of cod liver, drain off excess liquid. Transfer contents to a separate bowl and mash with a fork. Prepare a few bowls for other ingredients.
Grate the boiled egg whites in one bowl, place the yolks mashed with a fork in the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
Now choose a salad bowl of the right size, start creating the dish. Put the potatoes on the bottom, filled with mayonnaise. Then place the grated cheese, liver. Cover lightly with sauce again.
Send the chopped proteins to the dish. Lightly grease with mayonnaise. Decorate the finished salad with crushed yolks and put in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

apples (sweet and sour variety) - 50-60 gr.
pink salmon (hot smoked) - 330 gr.
egg - 6 pcs.
potato tuber - 2 pcs.
white onion - 60 gr.
mayonnaise - 250 gr.

Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
Now boil the eggs. After cooling, separate the yolk from the protein. Grate or chop the last one. Mash the yolks in a convenient way.
Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt, soak the onion in this solution for a quarter of an hour.
Process the smoked pink salmon. From it you need to select the bones, and disassemble the pulp with fibers or grate. Proceed to the formation of layers of lettuce.
Take a clear glass container. Place ½ of the grated potato on the bottom, season with mayonnaise. Then lay out ½ of the entire volume of pink salmon and chopped onion. Top with sauce again.
Place a portion of the grated egg white and the rest of the potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
Lubricate the entire salad with mayonnaise sauce, then lay out the rest of the proteins and chopped yolks. Send the mimosa to the refrigerator for half an hour to an hour, serve after cooling.

Mimosa in lavash

cheese "Gouda" or "Russian" - 180 gr.
canned sardine or saury - 300 gr.
egg - 3 pcs.
sour cream with a fat content of 25% - 125 gr.
Armenian lavash - 3 pcs.
dill - 25-30 gr.
green onion - 30 gr.
mayonnaise with a fat content of 30-50% - 140 ml.

First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil chicken eggs, let them cool and grate.
Rinse the green onion, chop. Chop the dill in the same way. Now spread the pita bread on the table, grease with the prepared sauce.
Combine chopped eggs with two types of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour out the liquid from the canned food, remove the bones from the fish. Chop the pulp with a fork.
Now place the sardine or saury on the second pita bread smeared with sauce. Put this pita bread on the first one, spread the third one on top. Put the sauce on the bread base, put the grated cheese. Now start rolling.
Turn the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife, serve, decorating with sprigs of greenery.

cheese "Gouda" or "Peshekhonsky" - 160 gr.
fresh egg - 5 pcs.
steamed rice - 180-200 gr.
freshly ground black pepper - 3 pinches
mayonnaise 67% fat - 180 gr.
canned salmon - 1 can
butter - 90 gr.
salt - to taste
white or red onion - 90 gr.

Put the butter in the freezer ahead of time to harden it. Hard boil an egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
Boil the steamed rice according to package instructions. Drain in a colander to dry, leave for 10 minutes. After this time, add to the side dish 20 gr. grated butter and 20 gr. mayonnaise sauce.
Add salt and ground pepper, mix the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then grate on a grater with large holes.
Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Start laying the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the whole volume of rice, then cheese.
The listed components are poured over with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onions. Brush the salad again with dressing.
Now divide the available number of yolks into 2 parts. Put the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

greens - optional
onion - 1 pc.
carrots - 120 gr.
potatoes - 130 gr.
canned salmon - 150 gr.
pink salmon in its juice - 160 gr.
mayonnaise - 175 ml.

Boil potato tubers, let them cool. Peel the tubers from the uniform, grate on a coarse grater. Boil the carrots, after cooling, cool it, chop with a grater.
Separate boiled eggs into yolks and whites. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
Uncork a can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
First put the salmon on the bottom, then the pink salmon and onion rings. Spread the ingredients with mayonnaise, then crumble the potatoes and salt.
Season the salad again with mayonnaise, add carrots and sauce. Crumble the squirrels with herbs inside, cover with mayonnaise. Top the salad with egg yolks and cheese (optional).

Fish salad according to the classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

16.12.2017 75 322

Mimosa salad - a classic recipe and cooking secrets

Mimosa salad, the classic recipe of which many have already forgotten, can become a decoration for your holiday table, so it’s worth remembering how to cook this dish, its composition, how to properly lay out the layers in order and what options for the dish are - with rice and cucumber, potatoes, pink salmon, saury, variations with apple, butter, cheese and other ingredients…

What products are best for cooking Mimosa

One of the traditional salads on the festive table was Momosa salad, the classic recipe of which is familiar to many experienced housewives - this dish gained particular popularity in the Soviet period, when it was difficult to get food delights, and they were prepared from what could be easily purchased on store shelves . Mimosa has not lost its relevance today. To make the salad really tasty, it is important to follow the simple rules of its preparation and choose the right products.

First rule- choose a good mayonnaise for dressing Mimosa, - you should choose a thick product with a high fat content, and be sure to look at the composition - it is better to choose mayonnaise with a minimum amount of paint, emulsifiers, aromatics and other harmful additives. Experienced housewives advise not to use liquid mayonnaise - this will not be reflected in the best way on the taste of Mimosa, even if you take the best products.

Second rule- boil the eggs correctly, as the yolks of overcooked eggs acquire an unappetizing green tint, and this ingredient is used in Mimosa not only to give it taste, but also for decoration. Cooking ordinary chicken eggs should be no more than 10 minutes .

Mimosa classic is prepared with canned fish, and fish must be selected sea - pink salmon, horse mackerel, mackerel, and for those who choose dietary products, canned tuna can be advised.

mimosa salad classic recipe

Before you learn how to prepare a traditional Mimosa salad step by step, remember one more important secret - All salad ingredients must be in the same temperature If the eggs are hot and the canned food is freshly taken out of the refrigerator, the salad will be patchy and the layers will look ugly.

Mimosa salad - a classic recipe, the nuances and subtleties of a delicious dish

No matter how many variations of Mimosa exist, its classic recipe is optimal and properly balanced. To prepare it you will need:

3-4 medium boiled potatoes
3-4 medium boiled carrots
Red or white lettuce - 1 onion
4 hard-boiled chicken eggs
Bank of canned fish
Mayonnaise, herbs to taste.

Those who value not only the taste of the salad, but also its original appearance, prefer to cook Mimosa in a transparent salad bowl - multi-colored layers of lettuce will be visible through the walls.

Mimosa salad, serving option

Grate the cooled boiled vegetables on a fine grater - you get a very tender Mimosa (in the absence of enough time, you can replace the grater with a standard one).

Often they start cooking Mimosa with fish, but still it’s better make the first layer of potatoes, - it will absorb the juice from canned food, and the salad will not float. For the first layer of Mimosa, you will need half of the prepared potatoes - spread the grated ingredient on the bottom of the salad bowl in an even layer and grease it with mayonnaise (not greasy).

Let's go to the fish- we select the bones from the fish pieces and gently knead with a fork in a separate bowl, then spread the fish prepared in this way with a subsequent layer of Mimosa on top of the potatoes and again coat with mayonnaise.

The next layer of Mimosa - finely chopped onion, and the main thing here is not to put too much of it, otherwise it will interrupt the taste of other components. If you don't like the bitter taste of onions, – scald chopped vegetables with boiling water,so all the bitterness will go away. Onions also need to be greased with mayonnaise, you can also add a spoonful of oil from a jar of fish - so the Mimosa salad, the classic recipe of which does not contain juicy ingredients, will become more tender and rich.

Close the bow another potato layer, on top of which we spread grated boiled carrots, - do not forget to coat the layers of Mimosa with mayonnaise. The final stage of the salad is a layer of egg whites, which also needs to be spread.

Now you know how the layers are laid out in order in the Mimosa salad - it remains only to decorate the dish beautifully before serving. Salad decoration, as a rule, is directly related to its name - we make a neat sprig of mimosa, the green part of which can be made from any greenery - onion, parsley or dill feathers, and egg yolk will take on the role of yellow balls.

Ready-made Mimosa salad, the classic recipe of which you just learned, needs to be kept in the cold for several hours so that it can be nourished and become juicy.

Delicate Mimosa - variations of recipes for every taste
Given the huge selection of products on store shelves, today there are quite a few recipes for the popular Mimosa salad with non-traditional ingredients for it - by the way, the taste of these dishes turns out to be quite interesting and pleasant.
Mimosa salad, design option
So, one of the most popular variations is Mimosa salad with rice, and everything is simple here - according to the traditional cooking recipe, potato layers are replaced with boiled rice layers.
For lovers of sourness in a salad, Mimosa salad with an apple will seem interesting - this recipe also lacks potatoes, but an apple and cheese are added, and the sequence of layers in this version is as follows:
Canned red fish
Finely chopped onion
Egg white, grated or finely chopped
Finely grated cheese (200 g)
Strong apple grated on a standard grater (1 pc.)
Finely grated boiled carrots
Mashed or grated yolk.

Less high-calorie Mimosa is obtained if you replace canned food with crab sticks - to prepare a standard portion, you will need a package of 200 g sticks, and for a piquant taste, you can also add a grated apple to this recipe.
These are far from all variations of the Mimosa salad so beloved by many - it is also prepared with cod liver, salmon, cucumbers are added to the standard set of ingredients, etc. Each of the recipes is worthy of special attention, so experiment and choose the one that you and your household will like the most!
How to decorate Mimosa, a beautiful salad serving

Mimosa salad is a layered fish salad that has been prepared for decades by hostesses for the festive table. Mimosa salad got its name for its appearance, which looks like a flower. It is not difficult to prepare Mimosa salad according to the recipe, the main thing is that the layers are soaked. Therefore, the salad should be prepared a few hours before serving. The best option would be to do it at night.

Step 1

List of products for Mimosa salad:

Step 2

Eggs and potatoes are set to boil.

Step 3

At this time, we will prepare the other ingredients. Since "Mimosa" is a salad that is made in layers, each component is laid out on a separate plate before mixing. Three raw carrots on a fine grater. It is the main component of the salad, so you should make sure that it is not enough.

Step 4

Finely chop the onion, pour hot water (boiling water). This is done so that he loses his bitterness. Soak in water for about 2-3 minutes. To make it easier to drain the water, it is better to use a strainer.

Step 5

We take out boiled eggs with a tablespoon from the pan and place in a container with cold water. In this case, the shell will be easier to remove when cooling. Let the potatoes boil for now. We clean the eggs, separate the whites from the yolks.

Step 6

We rub the proteins on a coarse grater, put them on a separate plate.

Step 7

Rub the yolks on a fine grater, also on a separate plate.

Step 8

At this time, the potatoes are ready, take it out with a tablespoon and put it on a dish to cool. Potatoes should not be placed in cold water, otherwise they will become watery, crumbly and tasteless. We clean the cooled potatoes and three on a coarse grater.

Step 9

Three cheese on a fine grater.

Step 10

Open a jar of canned saury, put the fish on a cutting board. You can cut it with a knife, but it is easier to knead it with a fork. We do not pour out the oil from saury, it will still come in handy.

Step 11

After all the ingredients are ready and laid out on plates, we proceed to prepare the salad. It is better to take a wide glassware (vase), which has the same diameter over the entire height. This contributes to a more even distribution of the composition of the salad, and through the glass walls it will look beautiful and original. So, each layer will be in one copy, so we lay out all the products at once. The sequence of layers: 1. Saury. Spread it out evenly across the bottom.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

How to make mimosa salad

Born in the seventies of the last century, a salad simple in composition and execution conquered the stomachs and hearts of millions of people. Now the preparation of Mimosa salad in each family has its own secrets and variations. Cheese, potatoes, rice, carrots were added to the original fish, eggs, onions and mayonnaise. And it's great! Variety in recipes brings pleasure to lovers of delicious food. If they tell you that your favorite recipe is “not real”, and the correct Mimosa is made differently - do not listen! This appetizer has so many options that the classic will be the one you love.

What do you need for a salad

The basis of your favorite salad is fish preserved in oil. They make Mimosa with cod liver, hot smoked fish, crab sticks and even herring - as you like. Decide on the favorite recipe in advance, there are too many classic options for a popular snack. The preparation of ingredients for a salad is elementary: all the components of the salad must be chopped. The fish is separated from the bone, finely cut or kneaded 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 rubbed on a coarse grater. Use raw root crops and fruits (carrots, celery, apple), grated smaller. Do you use processed or hard cheese? Grate it on the fine side of the grater. The onion is chopped as small as possible. Boiled eggs are divided into proteins and yolks, they are also crushed with a grater or just with a fork.

Layer Sequence

The controversial question is what to put in the “correct” puff structure for what? Here you can give only general recommendations, but not to establish the canons. Different experienced housewives arrange the layers in a different order, but each of them turns out amazing Mimosa! They start making a 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 occasionally. They could be bought for the occasion and hidden for the holiday. Since then, different types of fish have been used for mimosa. It can be salmon canned in its own juice, and sardines in oil, and even sprats. Categorically not suitable for cooking only fish in tomato sauce. Delicious puff salad comes from cod liver, hot smoked red fish, crab sticks, squid.

Mimosa salad - a classic step-by-step recipe with a photo

Each recipe for Mimosa salad collected here can be called a classic. To make the desired snack, you can use the products that were found in your refrigerator today: for example, replace hard cheese with melted cheese, onions with green ones, and salmon with a jar of sprats. It is not necessary to arrange a culinary masterpiece even in layers; for an everyday dish, all components can simply be mixed and seasoned with mayonnaise, and for a solemn serving, spread 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 a table set for a big feast. Potatoes make food more solid, more satisfying, while removing the taste of excess fat, characteristic of canned fish in oil. For this recipe, the housewives chose salmon in their own juice, but the dish with sardine, tuna, even large sprats turns out great. 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 a salad, boil potatoes, eggs and carrots.
Prepare food for each layer. Free the fish from the bone, knead with a fork. Coarsely grate carrots and potatoes. Egg yolk should be rubbed on a fine grater, onion cut into small cubes. Mash the yolk with a fork.
Put potatoes, fish, onions, half of the grated proteins, carrots, proteins again in layers on a dish or in a glass container. Brush each layer except onion with a small amount of sauce.
Plentifully cover the top of the structure with mayonnaise sauce, spread 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 people.
Purpose: appetizer for the holiday.
Cuisine: USSR
Difficulty of preparation: easy.

This delicious Mimosa recipe 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 layered 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 one is on the bottom and the bottom one is on top. By turning the salad bowl over, you will get a very beautifully decorated dish, which will only be decorated with egg yolks.

Ingredients:

canned saury - 1 can;
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 the vegetables in their uniforms and hard-boiled eggs.
Separately prepare products for layers: grate potatoes, carrots, protein, cucumber on a coarse grater, cut onions into half rings or cubes, knead fish and egg yolk with a fork.
Decorate the appetizer in layers, smearing each of them with sauce. Put fish on potatoes, then onion cubes, carrots, cucumbers, egg white.
Decorate the dish with yolk and herbs.

with pink salmon

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

Before preparing a delicious salad, study the Mimosa with pink salmon recipe and photos that show step by step its creation and decoration. This appetizer should be not only tasty, but also bright, beautiful, memorable. A green apple, which is often used in variations on a mimosa theme, will give a taste of originality. So that the grated apple does not darken, it must be sprinkled with lemon juice. Onions are also desirable to pickle.

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 products for different layers. Boil vegetables and eggs, rub them on a coarse grater. Grind yolks separately from proteins.
Onions need to be cut and marinated with lemon juice. Sprinkle the grated apple with sour, too, so that it does not “rust”. Disassemble pink salmon and remember with a fork.
The sequence of layers will be as follows: apple, fish, onion, potato, carrot, protein and yolk. After each of them, apply a little sauce. Salt the layers with carrots and potatoes a little.

With cheese

Time: 30-40 minutes.
Number of servings: for 4-6 people.
Calorie content: 270 kcal (per 100 g).
Purpose: appetizer for the holiday.
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, banquet halls. Its solemn version is performed with hard cheese. With processed cheese - the method is cheaper, but no less tasty. The cheese is ground on a grater and placed in one of the upper layers. The recipe uses lettuce onions, it turns out 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 greens.

Cooking method:

Before preparing the salad, boil the vegetables and eggs.
Prepare the ingredients for each layer separately. Grate potatoes, carrots, egg whites, cheese on a grater (fine or large - to your taste). Grind canned fish and yolks with a fork. Finely chop the onion.
Make a puff structure, smearing 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 a decoration.

with rice

Time: 30-40 minutes.
Number of servings: for 4-6 people.
Calorie content: 270 kcal (per 100 g).
Purpose: appetizer for the holiday.
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 intelligent filler, ideally soaked with fish and vegetables, absorbing the aroma and taste of all ingredients. Such a dish can be made with melted cheese, pickled cucumbers, corn or an apple. Be careful not to overcook the rice as it will 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, squirrels, finely chop the onion, chop fish and egg yolk with a fork.
Make a layered salad in a transparent container with a flat bottom. The first layer is boiled rice. If it was cooked without salt, add salt. Then in sequence: fish, onions, carrots, cheese, egg crumbs (first protein, then yolk). Brush each layer sparingly with sauce.

With preserves and cheese

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

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Mimosa salad classic: recipes with photos