What to cook for mimosa salad. Mimosa salad with canned fish

Salad with the flower name "Mimosa" occupies a leading position among the favorite salads of our housewives. It mainly serves as a decoration for the festive table and is prepared not only in everyday life, but also on special days.

This salad appeared in the 60-70s of the last century.

Its popularity can be explained by the availability and cheapness of the products from which it is prepared.

After all, no matter what the times, hard or full of abundance of food, our people love to eat tasty and satisfying and surprise guests at the feast with their culinary talents.

To make it, you do not need to be a chef, but, like in any other dish, Mimosa salad has some subtleties and nuances that must be taken into account when cooking it.

The salad consists of layers that need to be smeared with mayonnaise, except for the last one - the top one. For this purpose, you need to use only high-fat, thick mayonnaise, otherwise the Mimosa salad will lose its taste. Diet mayonnaise in this case is contraindicated.

Of course, it is better to choose mayonnaise that is close to natural, without any E-additives. This advice applies to other dishes besides salads. Their taste directly depends on the products from which it is prepared.

Homemade mayonnaise is not comparable to store-bought mayonnaise. Its preparation will not take much time and will not hit your pocket, and the taste of the dish prepared with it is soft, pleasant, and reveals all the flavor notes.

All homemade mayonnaises are made from available products: eggs, vegetable oil, lemon juice (can be replaced with a pinch of citric acid or vinegar), spices, you can add mustard, garlic and other ingredients. With a mixer, or better with a blender, mix everything until smooth - and you can start preparing your favorite salads.

Products that make up any Mimosa salad:

• one can of canned fish (for this, canned mackerel is mainly taken);
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• hard-boiled eggs - 5 pcs.;
• one head of onion is enough (bulb or red, it is better to pickle it in advance in vinegar + salt + sugar);
• mayonnaise;
• spices (salt, pepper);
• greens (green onion, dill, parsley).

By the way, the classic Mimosa salad is made up of these products. Depending on the recipe, others may be added to these ingredients.

An important point in cooking is the preparation of products for him. All vegetables, eggs and other ingredients should be rubbed only on a fine grater.

Otherwise, the taste of Mimosa salad will not be so bright and saturated, small pieces reveal the whole range of flavors. In addition, for some people, large pieces are not only unusual, they are unacceptable.

One of the important factors in the preparation of Mimosa salad is the correct alternation of its layers. Recipes in which fish is the first layer are not entirely correct.

Such recipes are suitable for those who want to make the whole process faster and easier, forgetting about taste. In addition, the fish may leak a little (if you used the canned fish dish in bad faith).

So, let's take the Mimosa salad as a basis, a classic recipe with step-by-step cooking photos. For the first layer, you need to lay grated potatoes, without pressing it, but making it airy. You do not need to use the whole potato, you still need it - only a part of it so that the fish does not lie on the salad bowl.

The second layer is laid fish. It needs special attention. In the case of canned food, it is necessary to drain the oily bowl, remove all the bones from the fish and mash the remaining flesh with a fork (it is better to do this in a separate bowl).

Someone prefers to marinate it in advance, some simply scald it with boiling water. In any case, before that, it must be finely chopped, and then pour a little canned oil over the layer (if any).

Spread the remaining chopped potatoes on top of the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. Divide boiled eggs into whites and yolks. We lay the protein layer first, the second will be from the yolk.

All layers in the salad should be greased with mayonnaise and a little salted. From above, Mimosa salad can be decorated as you like: use greens, eggs, carrots.

And it is best to use your imagination, then everything will turn out not only tasty, but also beautiful. For saturation of taste and impregnation of each layer, "Mimosa" should be placed in the refrigerator for several hours.

Mimosa salad recipe with canned fish and cheese

Classic Mimosa salad differs from this only in the absence of cheese in it. Cheese in the salad plays an important role, gives it tenderness and adds interesting flavor notes.

Vegetables, except for onions, and eggs for salad are pre-boiled and cleaned. Separate the whites from the yolks. We remove canned fish from oil and bones, knead with a fork until the consistency of a fine slurry.

It is necessary to lay out the layers of products, grated on a fine grater, in such proportions and sequence, spreading them all with mayonnaise (300 g): 2-3 potatoes, 1 can of canned fish (you can take any: sardine saury, pink salmon), a layer of the remaining potatoes, one small onion, 2 carrots, 3 egg whites, 200 g cheese, 3 egg yolks.

Mayonnaise does not need to be smeared on top.

After preparing the salad, you need to hold it in the refrigerator for a couple of hours.

Mimosa salad with canned saury, cheese and butter

This version of the salad is the cheapest and easiest to prepare, as it includes a minimum of products. It was this "Mimosa" that became the original, and the classic salad recipe appeared only in the nineties of the last century.

First you need to prepare the products. Hard boil 5 eggs, cool, peel and separate into whites and yolks. Drain the liquid from one can of canned saury, remove the bones and mash with a fork. Peel and finely chop one onion. Grate one hundred grams of cheese and proteins separately on a coarse grater, yolks on a fine grater or mash them with a fork to a porridge-like consistency.

Alternating layers is also different from other recipes. So, the first layer is to put proteins. Grated cheese comes second. Next, put the canned fish. Put the finely chopped onion in the next layer. We take a large grater and rub hard butter (80 g). The preparation is completed by a layer of crushed yolks.

All layers, except for the last one, are greased with mayonnaise (150 g) and salted in the process. Before use, let the salad brew in a cool place for at least 2 hours.

Mimosa salad with melted cheese

Not quite the usual, but quite tasty version of the salad with melted cheese. All the ingredients play well with each other and are combined, and the melted cheese gives Mimosa tenderness.

Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. Peel and finely grate all products, boiled vegetables, eggs, one processed cheese (whites separately from yolks). Remove the bones from the sardines, having previously drained all unnecessary liquid from the jar (you need 1 pc. for the salad), and mash them with a fork.

After preparing the ingredients, we take up the formation of the salad. We lay the chopped potatoes in the first layer, grease with mayonnaise (for the recipe, you can take 220 g, with high fat content), then fish.

Grated proteins and processed cheese are next. Gently level the layers without pressing them. We rub a frozen piece of butter on top, 5 g is enough. Next, carrots, do not forget to spread each layer with mayonnaise and add some salt. The last yolk layer, on top of it you can decorate with greens.

Lettuce needs time, at least 2 hours, to soak in a cold place. After that, the Mimosa salad with processed cheese is ready to eat.

Mimosa salad classic with rice

First of all, when cooking, you need to boil, then cool half a glass of rice. You also need to hard boil 6 eggs and 4 medium carrots. Peel them and rub them finely, dividing the eggs into yolks and whites.

Grate a small piece of hard cheese, approximately 200 g, through a fine grater.

Cut two medium onions into cubes and scald with boiling water. Mash one or two cans of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until a homogeneous mass is obtained, draining the oil from it and removing the bones.

Now let's deal with the distribution of lettuce layers. Laying in turn, do not forget about mayonnaise, coat each layer with salt and salt. We lay our products in layers: rice, grated hard cheese, chopped proteins, fish, onions, grated carrots, egg yolks.

Mimosa salad with canned salmon and apple

Apple and salmon in a salad give it an interesting multifaceted taste. The apple flavor also adds freshness. To make the salad more unusual, with mayonnaise, you can use sour cream, two tablespoons are enough.

You need to start cooking by boiling a couple of potatoes and 5 eggs. After cooling the eggs, peel and chop on a fine grater, grate the yolks from the proteins separately. Scald two heads of red onion with boiling water, finely chop.

Apples are better to take sweet and sour varieties, Antonovka and Simirenko are ideal, wash, peel and grate, 3 pieces are enough. Mash one can of canned salmon with a fork.

From these products you need to make a layered Mimosa salad. Lay potatoes in the initial layer, then egg whites, then a thin layer of onions, apples, salmon and chopped yolks are the final. Each layer must be smeared with mayonnaise, 200 g is enough, and salt them to taste.

Mimosa salad with boiled salmon

This version of "Mimosa" is interesting in that it does not take canned fish, as we are used to, but boiled.

So, you need to start cooking fish. Boil 200 g salmon fillet with salt. Separate the flesh of the fish from excess bones and mash with a fork. You also need to cook 4 chicken eggs and one medium carrot. Finely rub them and about 200 g of cheese, egg yolks separately from proteins. Chop a small bunch of green onions.

Now we take our ingredients and stack them, spreading with mayonnaise, adding salt. Layers should be alternated as follows: squirrels, salmon, onions, hard cheese, egg yolks. You can decorate "Mimosa" with the remaining greenery. Before use, for a couple of hours, the salad should “rest” in the refrigerator.

Update! On New Year's Eve 2018, I decided to make a video for you to make everything even more clear and understandable! I post all videos your YouTube channel , there are a lot of other interesting things, so go ahead, look, subscribe, I'll be waiting!

Mimosa fish salad: video recipe

Step by step recipe with photo

Cooking Mimosa salad will take some time, so get ready for the process 🙂 Honestly, I'm not a fan of Soviet, Ukrainian and Russian cuisine by and large due to the fact that the cooking process usually drags on for an hour + infinity. Therefore, I cook such dishes exclusively for the holidays or for you, because how can I leave my readers without their favorite New Year's dishes 🙂

However, many people do not understand me, they say that there is nothing easier than, so definitely to each his own. By the way, I even photographed the Vareniki recipe at my mom's house, because I can't bring this modeling process to perfection 😀 But let's get back to the topic!

Let's start cooking Mimosa by boiling the ingredients. We wash potatoes, carrots and eggs, put them in a saucepan, bring to a boil, add a little salt, reduce heat and cook eggs for 10 minutes, carrots for 15 minutes, and potatoes for 20. After the required time has elapsed, pierce the vegetables with a fork or knife, if they soft inside, remove from boiling water. Cool down and clean up. You can first clean, and then weld. Everything except eggs 🙂

At this time, we clean the onions, cut them very finely and pour boiling water for 10 or more minutes to get rid of excess bitterness. Mimosa salads can be different, but onions are always present in them as the main ingredient, so it is advisable to make it less bitter.

The most time-consuming begins - rubbing on a grater. Mimosa is a salad whose recipe tells us to separate all the ingredients into layers. Therefore, we rub carrots, potatoes, egg whites, cheese on a fine grater. We put everything on different plates. We knead the yolk with a fork, like canned fish. I do not advise you to try to grate the yolk - it breaks up. I rubbed and kneaded everything in turn layers to wash less dishes in the end.

I want to talk about fish again. You can make Mimosa salad with tuna, pink salmon, smoked squid, anything "fishy"! I wanted to make it with tuna, but I took pink salmon simply because it was more profitable. And one more important point! Take the fish in its own juice, not in oil, otherwise the salad will turn out to be very fatty!

Let's start laying out the layers. Mimosa fish salad starts with fish.

Lubricate the first layer with homemade mayonnaise. I insist that you cook it because it is incredibly easy to make in 5 minutes or less, and it tastes a thousand times tastier than store-bought and a million times healthier! Try it once and you won't regret it.

Put the egg whites in the second layer, grease with Mayonnaise, then put the carrots, salt a little. I recommend using the minimum amount of mayonnaise, otherwise the salad will be too greasy. As a result, Mimosa fish salad will turn out to be very colorful, the ingredients are bright and pleasing to the eye already at this stage!

Lubricate the carrots with Mayonnaise, put a layer of onions on top, after draining the water, of course. It doesn't need to be lubricated. Mimosa fish salad is already rich in fats.

We lay out a layer of potatoes, salt a little and again smear with Mayonnaise. I know that some people make this dish with rice, but I don't like rice salads at all, so my Mimosa salad with potatoes. I think it tastes so much better.

Next layers: hard cheese, homemade mayonnaise, egg yolk. All! Mimosa salad with pink salmon, tuna, salmon, or saury is almost ready!

Cover with cling film and refrigerate for at least 2 hours, preferably overnight. Now you know how to make mimosa salad!

Mimosa fish salad is already very beautiful at this stage. But let's wait a little more.

After insisting, we take out the New Year's dish from the refrigerator. Now I'll tell you how to decorate Mimosa salad. To do this, finely chop your favorite herbs and sprinkle on top. Many people post some green figurines, but I can tell you for sure that such decorations are echoes of the past. Although the salad is Soviet, we have long been living not in the days of fifty years ago. Just sprinkle with herbs!

The recipe for Mimosa salad with a photo and a detailed description is over, but just below you will find a brief history without further explanation.

We cut the New Year's dish into pieces and put it on plates with a spatula. Now you know how to cook mimosa salad!

And I'll quickly summarize.

Short recipe: classic Mimosa fish salad

1. Thoroughly wash the carrots, potatoes and eggs, put them in water, bring to a boil, add a little salt, reduce the heat, cook the eggs for 10 minutes, carrots - 15, potatoes - 15-20, remove from boiling water, piercing the vegetables with a fork, checking for softness.
2. We clean the onions, chop them very finely and pour boiling water for 10 or more minutes to remove the bitterness.
3. We clean the boiled vegetables and eggs, rub the carrots, potatoes, egg whites, hard cheese on a fine grater, arrange them in different containers.
4. Knead the canned fish with a fork, drain the juice first, knead the yolks separately.
5. Cooking homemade mayonnaise.
6. We begin to lay out Mimosa fish salad in layers: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (drain water first), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
7. Cover with cling film and refrigerate for at least 2 hours.
8. We take it out of the refrigerator, remove the film, sprinkle with finely chopped herbs.
9. Cut into pieces, arrange on plates with a spatula.
10. Now you know how to make mimosa salad!

That's all! Such a beautiful Mimosa fish salad turned out, cooking will take time, of course, but you will please your loved ones with the nostalgic taste of childhood 😉 By the way, are you already preparing for the New Year? Sergey and I have already bought tinsel, hung all the garlands and put up a Christmas tree. True, we haven’t dressed up yet, we’ll do it at the weekend. What do you think, when should you start decorating the apartment, earlier or closer to December 31st?

And stay with me, I recently talked about how to cook, and very soon I will tell you many other delicious holiday recipes! Not to be missed , it's free! In addition, when subscribing, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating fast and tasty is real.

Vika Leping was with you! Tell your friends the Mimosa recipe, put likes, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Novice cooks can be safely called the lucky ones, because they open up unexplored expanses of culinary masterpieces. And experienced housewives need to make an effort and show their skills in order to diversify the classic recipe for the popular mimosa salad without potatoes and carrots. Ease of preparation and a large selection of products allow you to experiment with basic ingredients and achieve the desired result.

The history of the Mimosa salad

You know that in the 70s of the 20th century, mimosa salad quickly gained popularity among Soviet housewives and even pushed herring under a fur coat and Olivier salad out of their already “familiar” places.

When the store shelves weren’t pampered with a special abundance of products, the mimosa salad helped out a lot, since it included the most common ingredients that could always be found.

This beautiful spring salad got its name for its resemblance to bright yellow mimosa flowers scattered over white “snow”. The role of "snow" in the salad, you guessed it, is played by egg whites, and mimosa flowers are ground yolks.

The subtleties and secrets of cooking your favorite Mimosa salad

The popularity of mimosa salad has led to the creation of a large number of different recipes for its preparation. The main ingredients of the salad are fish, egg, onion and mayonnaise, the rest are considered secondary and can be very diverse.

Mimosa is made with potatoes, carrots, butter, cheese, sour apple, rice and even croutons are also added. But no matter what ingredients are used, every housewife considers her salad to be the best, most beautiful and most delicious.

The process of its manufacture is quite simple: it is enough to lay successive layers and let the dish soak a little.

As an alternative to canned fish, you can offer:

• crab sticks;
• boiled salmon;
• and even hot-smoked red fish.

Choose your favorite fish and you can't go wrong.

The main thing is to remember that the determining factor that forms the taste of the salad is high-quality mayonnaise. It should be fatty, as light mayonnaises can significantly change the taste of the salad.

Experience shows that it is difficult to spoil a classic mimosa using fresh products.

You can replace regular cheese with a spicy or even curd product, remove classic ones and add new ingredients. Sweet peppers, mushrooms, red caviar and pickles will add originality to the salad.

Classic Mimosa salad recipe without potatoes and carrots

Ingredients

• — 6 pcs. + -
• - 1 PC. + -
• - 70 g + -
• - 100 g + -
• Canned fish - 1 can + -
• - 70 g + -

How to cook a delicious mimosa salad without potatoes step by step

Mimosa is amazing in any composition with any canned fish, be it pink salmon or cod, saury or sardine, and the original recipe for this salad can be easily adjusted, depending on taste preferences and tasks.

There are hostesses who prepare this popular salad without potatoes and carrots, which makes it unusual and interesting in its own way.

1. Boil eggs and cool in cold water. We clean them, and then divide them into yolks and proteins.
2. We rub the proteins on a borage grater and distribute half at the bottom of the salad bowl.
3. We freeze the butter beforehand, and then rub it directly into the salad. This is the secret ingredient that will give the salad a special tenderness.
4. Next, three half of the cheese.
5. Peel the onion and chop as finely as possible. Spread half of the onion on top of the cheese.
6. Drain excess liquid from canned food, remove bones (if any) and knead with a fork. We lay out half of the canned food in the next layer after the onion, then grease with mayonnaise.
7. After we repeat laying out the salad in the same sequence with the remaining ingredients.
8. Lubricate the top of the salad with mayonnaise and sprinkle with finely grated yolks.

A small sprig of dill is the perfect decoration to complete the mimosa look. It can be put on top of the final layer before sprinkling the salad with yolks.

Butter is the most controversial ingredient in this dish. Its use in salad is an established tradition of proper mimosa, but not everyone agrees with this rule.

Adding a middle layer of butter to a salad significantly increases its fat content, and, accordingly, its calorie content. We offer to cook an apple mimosa without oil, the recipe of which will definitely appeal to you.

Ingredients

• Chicken eggs - 4 pcs.;
• Onion - 1 pc.;
• Green apple - 1 pc.;
• Hard cheese - 100 g;
• Canned fish (can) - 1 pc.;
• Mayonnaise - 70 g;
• Sour cream - 70 g.

How to quickly collect apple mimosa with sour cream at home

1. We prepare products. Boil the eggs, peel and rub the whites on a coarse grater. We clean and finely chop the onion, drain the excess liquid from the canned food and knead with a fork. Cheese and apple rub on a coarse grater.
2. Put the mashed fish in the first layer and grease with mayonnaise.
3. Next, lay out the finely chopped onion.
4. We cover the onion successively with apple and mayonnaise.
5. Next, lay out the prepared proteins and cheese.
6. Apply the last layer of sour cream and sprinkle it with finely mashed yolks.

The amount of mayonnaise and sour cream added can be adjusted depending on taste preferences. Such a delicious and unusual mimosa will certainly appeal to lovers of apples in salads.

Mimosa salad, step by step recipe with krill meat

In addition to the unusual mimosa salad recipes already presented, we offer you another interesting version of its flavor performance.

We are talking about using, instead of the usual canned fish, shrimp or krill meat, which give the salad a certain sophistication, originality and tenderness.

Ingredients

• Chicken eggs - 5 pcs.;
• Onion - 1 pc.;
• Hard cheese - 100 g;
• Butter - 100 g;
• Krill meat (100 g bank) - 2 pcs.;
• Mayonnaise - 150 g.

Step by step preparation of delicate mimosa salad with krill meat

1. Boil the eggs and cool in cold water, clean from the shell. Separate the whites from the yolks, three whites on a borage grater.
2. We clean the onion and cut it as small as possible.
3. We rub the cheese on a coarse grater. We put the butter for a while in the freezer - we will grate it directly into the salad.
4. Mash the krill meat with a fork and divide into two equal portions.
5. Assembling the salad:

• lay out the proteins in the first layer;
• next comes the cheese and half of the krill meat;
• then follows a layer of mayonnaise;
• put the onion on top of it and rub hard butter;
• then put the second part of the krill meat;
• we coat with mayonnaise and generously sprinkle the top of the salad with grated yolks.

Garnish the finished dish with fresh herbs and serve. Don't put off sampling!

Mimosa salad without potatoes and carrots can be served in various ways. It can be both a common dish and portioned bowls, but the greatest effect is served by serving salad in a transparent salad bowl, where each layer of mimosa is visible.

There are also non-traditional ways of presenting the salad, for example in the form of a roll. Experiment with pleasure and surprise with your skill!

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

What is the main secret of the forgotten Mimosa salad

Salad "Mimosa" is rightfully one of the three most popular Soviet snacks, but in the modern world it has not lost its fans. And it's not just the availability of products, although this also matters. The point is the amazing tenderness and airiness of Mimosa, which melts right in your mouth, despite the rather dense ingredients. And of course, the decoration in the form of the most recognizable spring flower will not leave anyone indifferent.

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

• There are only three invariable mandatory ingredients in the salad - these are canned fish, eggs and mayonnaise. It is they who need to pay special attention and use really high-quality products.
• For “Mimosa” without cheese, canned sea fish such as saury, pink salmon, mackerel are used, and always in their own juice. Try to choose a trusted manufacturer.
• Much depends on mayonnaise. It is important that it is felt in the salad, but at the same time does not drown out the taste of other products. Therefore, it is preferable to choose a fatty sauce and add it little by little, than to believe the advertisement about "lightness" and pour half a can.
• By the time the salad is assembled, all ingredients should be at the same room temperature. If the eggs or potatoes are hot, and the fish, on the contrary, is cold, the whole salad structure will “float” and will not keep its shape.

• The signature feature of Mimosa salad is porosity and airiness, which means that all the ingredients need to be cut as finely as possible. Ideally, use a grater with the smallest holes. At this point, you should not be too lazy.

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

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

Ingredients

• Canned fish in own juice- 1 bank + -
• - 3 pcs. + -
• - 4 things. + -
• - 2 pcs. + -
• - 1 PC. + -
• - taste + -
• - taste + -
• - For decoration + -

How to cook mimosa at home from a simple set of products

"Mimosa" can be prepared as a classic puff salad, or you can make a holiday appetizer using exactly the same step-by-step recipe. It's all about the design. For a common salad that will show off in the center of the table, we take a large dish with a flat bottom.

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

• We clean the potatoes from the skin, wash them from the remnants of the earth and fill them with cold water so that it completely covers the tubers. Lightly salt and put to cook on the stove or in a slow cooker until cooked. Depending on the size, this may take 10-15 minutes. If the potato is cooked, it is easy to check by piercing it with a knife. Drain the water and leave to cool.
• Wash carrots well. A young vegetable can not be peeled, but in a mature one it is better to remove the skin with a vegetable peeler. Dip in cold water and cook until soft. Like potatoes, it is convenient to make the day before.
• Eggs are boiled in the classic way. Dip in cold water and put on a strong fire. After boiling, cook for 5-7 minutes and immediately cool. It is very important not to overcook the eggs so that the yolks remain bright without an ugly gray coating.
• Finely grate the cooled potatoes and set aside.
• Grate carrots the same way.
• Separate the yolks and whites of the eggs. We also rub everything separately and put it in different bowls before assembling the salad.
• Cut the onion as finely as possible. For mimosa salad, sweet varieties such as lettuce white, purple or shallots are suitable. If only onion is available, fill it with hot water for 10 minutes. Then the water must be drained, and the onion set aside.
• We shift the canned fish into a separate bowl and knead well with a fork along with the juice.

How to assemble Mimosa salad without cheese

When everything is ready, we begin to collect the salad. Just in case, let's repeat one of the main secrets: each layer should remain airy, so we apply it very carefully and in no case do we crush it with our hands or with a fork.

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

Salad "Mimosa" without cheese is ready. Delicate, incredibly airy, with a balanced taste - absolutely everyone will like it, both hungry men and lovers of delicate snacks. Elegant appearance and convenient presentation will make it indispensable for any holiday.

Bon appetit!

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 dish (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.

1. 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.
2. Remove the shell from the onion, cut into half rings. Now soak in vinegar solution or dip in boiling water to remove bitterness.
3. Wash the green dill, leave a few branches for decoration, chop the rest. Grate the hard cheese using the fine section tool.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. 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.
2. Now boil the eggs, let them cool down. Onions get rid of the husk, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
3. 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.
4. 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.
5. 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.

1. 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.
2. 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.
3. 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.
4. Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
5. 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.
6. 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.

1. Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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