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 will 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, add 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's better to take a wide glassware(vase), which has the same diameter throughout its 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.

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Mimosa salad - a classic recipe and cooking secrets

The classic version is prepared using canned fish. Before serving the dish to the table, it is necessary to infuse it in the refrigerator for at least 3 hours.

You will need:

• butter- 110 g;
• salt;
• parsley - 8 g;
• egg - 6 pcs.;
• mayonnaise;
• onion - 260 g;
• canned fish - 1 can in own juice;
• cheese - 160 g of hard cheese.

How to cook:

1. A couple of hours before cooking, place the oil in freezer.
2. Remove the eggs from the refrigerator ahead of time. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on a low flame. The liquid must not be allowed to boil, this will provoke cracking of the shell. To make it easier to clean them, immediately after cooking, place them in cold water.
3. After the eggs have cooled, peel. Finely chop the whites with a knife, and mash the yolks with a fork.
4. Chop the onion. If it is very hot, then pour boiling water over and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop greens.
6. Take the fish out of the jar. Get big bones. Mash the fish with a fork.
7. Arrange the squirrels on a dish and sprinkle with a layer of cheese chips. Distribute the fish. Spread with mayonnaise.
8. Put the onion, then part of the yolk. Lubricate with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle over the salad.

2. With canned food step by step

This dish has gained popularity since the days of the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

• cheese - 170 g;
• canned fish - can;
• parsley - 30 g;
• potatoes - 320 g;
• dill - 30 g;
• carrot - 220 g;
• egg - 4 pcs.;
• mayonnaise - 260 g;
• onion - 110 g.

Cooking:

1. Rinse carrots and potatoes and cover with water. Cook until the knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
2. Grate carrots, potatoes and squirrels on a coarse grater. Grind cheese and proteins on a fine grater.
3. Put the fish with oil on a dish and mash with a fork. Spread with a small amount of mayonnaise. Spread out the proteins and distribute the carrots. Spread with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and hold for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Spread over carrots.
5. Distribute potatoes. Salt and coat with mayonnaise.
6. Put the cheese chips and soak with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To maximize the taste, the dish should be infused in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs for cooking. It is their yolks that have a bright yellow color. It is better to rub them immediately on the salad, and not separately. Then their layer will look airy and light.

You will need:

• canned saury - 1 can;
• egg - 3 pcs.;
• mayonnaise;
• potatoes - 360 g;
• parsley;
• carrot - 130 g.

How to cook:

1. Place carrots and potatoes in water and boil for 38 minutes. Drain the liquid and set the vegetables aside. Scrape off the skin with a knife. Boil eggs.
2. Drain the marinade from the can. Mash the fish with a fork. Place in a salad bowl and smooth out.
3. Place chopped onion in boiling water for 7 minutes. Then drain the liquid, and dry the onion on a paper towel. Put on the fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover the onion. Lubricate with a layer of mayonnaise.
5. Put the carrots grated on a medium grater on the proteins. Spread with mayonnaise.
6. Grind the potatoes using a coarse grater and arrange on a salad. Lightly tamp and grease with mayonnaise.
7. Grate the yolks immediately onto the salad on a fine grater. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will be enjoyed by all guests, and its beautiful yellow will diversify festive table.

You will need:

• natural canned pink salmon - 260 g;
• onion - 75 g;
• potatoes - 260 g;
• salt;
• cheese - 160 g;
• butter - 80 g frozen;
• green onions - 2 feathers;
• eggs - 2 pcs.;
• mayonnaise;
• carrot - 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until the knife can easily pierce the vegetables. Clear.
2. Grate, using a coarse grater, potatoes and place on the bottom of the salad bowl.
3. Drain the juice from the fish. Mash with a fork. During grinding, remove the bones. Spread over potatoes. Spread with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Take out and dry on a paper towel. If the onion is salad and not bitter, then it is not necessary to scald. Spread in a layer over the salmon.
5. Grate carrots on a coarse grater and spread on a layer of onions. Spread with mayonnaise.
6. Immediately grate the cheese and whites of boiled eggs on the salad. Lubricate with mayonnaise.
7. Grate the butter and cover the egg whites. This product will give the salad a special tenderness.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products are combined with any canned fish.

You will need:

• canned fish - can;
• eggs - 5 pcs.;
• mayonnaise;
• frozen butter - 120 g;
• onion - 85 g;
• cheese - 130 g.

Cooking:

1. Place eggs in water and boil for 12 minutes. To prevent the shell from bursting, cook on a minimum flame. Cool down in cold water. Proteins chop on a medium grater and put on the bottom of the dish.
2. Grate cheese and sprinkle over egg whites. Mash the canned food with a fork and spread half evenly over the cheese.
3. Chop the onion. Pour boiling water over and spread over the fish.
4. Immediately grate the butter on a medium grater onto the salad so that it does not have time to melt. Put the remaining fish and sprinkle with grated yolks on a fine grater.
5. Spread each layer with a small amount of mayonnaise.

6. With the addition of rice

This variation differs from the classic one in that potatoes are replaced with rice. The dish turns out useful and fragrant.

You will need:

• canned sardines - 200 g;
• salt;
• egg - 6 pcs.;
• pepper;
• mayonnaise - 280 ml;
• rice - 90 g;
• green onions - 35 g;
• carrot - 290 g.

How to cook:

1. Pour water over eggs and boil for 12 minutes. Pour cold water and wait until cool. Clear.
2. Using a fine grater, grate the yolks into different plates, then the proteins.
3. Place carrots in water. Boil 35 minutes. Check for doneness with a fork. If it easily entered the vegetable, then you can drain the water and cool the carrot. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water runs clear. To fill with water. The component should be covered with liquid for 2 fingers. Salt. Close the lid and cook until the water evaporates. For cooking, it is better to use rice with long grains. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Let the water drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If bones are present, be sure to remove them. Chop green onion.
6. Put rice on a dish and tamp down. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute carrots. Spread each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

Most hearty salad comes with potatoes. It is she who gives the dish a special rich taste.

You will need:

• canned fish - can;
• greens;
• egg - 6 pcs.;
• mayonnaise;
• potatoes - 630 g;
• onion - 120 g;
• carrot - 370 g.

How to cook:

1. Drain the marinade from the can. Mash the fish with a spoon. If there are bones, then be sure to remove them.
2. Pour water over carrots and potatoes. Boil and peel off the skin.
3. Boil hard boiled eggs. Grind proteins with a coarse grater, yolks - fine.
4. Grate carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form a salad in layers: potatoes, fish, proteins. Lubricate each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. Salad must be soaked in the refrigerator for 3 hours.

8. With an apple

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 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, classic salad"Mimosa" 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 palatability. 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 photos cooking. 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. From one bank canned saury Drain the liquid, 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, we lay 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, it is necessary to let the salad infuse in cool place at least 2 hours.

Mimosa salad with melted cheese

Not quite ordinary, but quite delicious option 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, Mimosa salad with processed cheese ready to use.

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.

These products need to be made puff salad"Mimosa". 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 takes not 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 do cooking 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.

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

Salad "Mimosa" classic recipe

For cooking holiday dish of course you choose this Mimosa recipe or another, because there are a lot of recipes for this salad, different and interesting, which will be below.

Ingredients:

• Boiled potatoes - 4 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 500 g;
• Carrots - 2 pcs.;
• Canned food (sardines in oil) - 1 pc.;
• Hard cheese - 300 g;
• Vinegar - 1/2 tsp;
• Onion - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, boil potatoes, carrots and eggs, after cooling, we clean them;
2. Then we separate the yolks from the proteins, then rub the proteins separately on a medium grater;
3. And knead the yolk with a fork until fine crumbs are obtained, or finely grind;
4. We rub all boiled vegetables and cheese on a coarse grater;
5. We clean the onion, chop it into a small cube and fill it with hot water, add half a teaspoon of vinegar. In this way we will get rid of the bitterness of the onion and add a special taste to our dish;
6. From canned food, we shift the fish into a bowl and knead it with a fork;
7. Now we begin to lay out in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
8. Then comes the grated protein, on which we also apply mayonnaise;
9. Put the carrots in the third layer and process with mayonnaise in the same way;
10. Next comes the pickled onion, on which we put and level the potatoes on top, and we already apply a layer of mayonnaise on it;
11. Another layer is grated cheese, which is also seasoned with mayonnaise;
12. It remains only for decoration to carefully distribute the chopped yolks over the entire surface.

Mimosa recipe with canned fish

Ingredients:

• Sardine in oil - 1 can;
• Carrots - 2 pcs.;
• Potatoes - 2 pcs.;
• Eggs - 5 pcs.;
• Bow - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Cooking method:

1. To begin with, prepare vegetables - boil potatoes and carrots, peel and grate in the same way as described in the recipe above. Boil eggs and peel;
2. Finely chop the onion;
3. Boiled eggs - separate the yolks and whites;
4. Mash the sardine with a fork;
5. Now we take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Level all layers with a spatula or spoon. We continue to lay layers - mayonnaise, carrots, mayonnaise, grated protein, level the last layer of mayonnaise with a spatula;
7. Sprinkle grated yolk on top;
8. Remove the ring carefully and decorate as you wish;
9. It turns out amazing salad Mimosa.

Cooking Mimosa with Rice: A Soft Airy Salad Recipe

A very popular recipe for this dish.

Ingredients:

• Boiled rice - 50 g;
• Boiled carrots - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Bow - 2 pcs.;
• Canned fish in oil - 1 pc.;

Cooking method:

1. Onions need to be cut into small cubes;
2. Grate boiled carrots on a coarse grater;
3. Fry the onion until soft;
4. Grate Yolks and whites separately on a fine grater;
5. Spread the rice in the first layer;
6. Lightly grease with mayonnaise.
7. The next layer is mashed canned food;
8. Mayonnaise again;
9. The next layer is fried onions;
10. Spread with mayonnaise, salt, pepper, put grated protein;
11. New layer - boiled carrots, spread with mayonnaise;
12. The last layer is grated yolk and put the salad in a cold place;
13. After 2 hours, Mimosa salad is ready to eat.

Mimosa fish salad with cheese and butter

This recipe is one of the very first, later potatoes and carrots were added to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• Canned fish in its own juice - 250 g (pink salmon or salmon, you can take white fish);
• Boiled eggs - 5 pcs.;
• Hard cheese - 100 g;
• Butter - 20 g;
• Onion (can be replaced with green) - 1 pc. small;
• Mayonnaise - to taste;
• Dill - for decoration.

Cooking method:

1. Put the butter in the freezer to cool so that you can grate it later;
2. Put the fish on a plate and mash with a fork. If fish with bones - take them out;
3. Finely chop the onion;
4. Grate hard cheese (take any cheese that you like to taste) on a fine grater;
5. Hard-boil the eggs (cook 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater;
6. Now you need to collect the salad in layers. Take a serving plate and put half of the grated proteins in the first layer. The second half is left to decorate the salad;
7. The second layer is all grated cheese;
8. The third layer is half of the mashed fish. Gently level the fish over the proteins with a fork;
9. The fish needs to be slightly greased with mayonnaise. On the mayonnaise, grate the butter, which was previously frozen, on a fine grater. You can put no oil at all, you can put quite a bit. It makes Mimosa salad more tender;
10. Put green onions on the oil;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Evenly place the remaining proteins on the fish and level this layer;
13. Brush the sides of the lettuce with mayonnaise and cover the top with a small bowl so that the yolks can be neatly folded in. Sprinkle the sides with yolk, which will “stick” well to mayonnaise;
14. Carefully remove the bowl, trim the yolk with a fork;
15. It remains on a white background (it's like snow) to lay out a mimosa flower. Take dill as leaves, make the flowers themselves from the yolk;
16. The salad should be infused in the refrigerator for 1-2 hours and can be served.

How to cook mimosa with canned pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to classic recipe. For this salad, we need a minimum of ingredients. Our salad will consist of a minimum of ingredients in order to learn how to correctly compose the main layers and lay them out in a salad bowl.

Ingredients:

• Canned food (pink salmon or salmon) - 1 can;
• Egg - 3 pcs.;
• Cheese - 100 g;
• Mayonnaise -200 g;
• Greens (parsley, dill) - 1 bunch.

Cooking method:

1. Hard boil the eggs, peel and separate the whites from the yolks. Hard boiled eggs are boiled for 10 minutes;
2. Finely chop the squirrels with a knife or rub on a coarse grater;
3. Put the first layer on the bottom of the salad bowl squirrels, level with a spoon. Add mayonnaise and distribute it with a tablespoon over the entire surface of the proteins;
4. Mash the fish with a fork or chop finely with a knife. The fish must be boneless. Perhaps the bones may come across in pieces. If bones come across during cutting, be sure to remove them;
5. Put the chopped fish (pink salmon) on the protein and level;
6. Add mayonnaise and grease it well with the second layer with pink salmon and smooth;
7. Cheese grate on a coarse grater;
8. Put the next layer with cheese on the fish;
9. Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
10. The fourth layer we have yolks grated on a fine grater;
11. Add mayonnaise in the same way. Sprinkle greens on top and our classic Mimosa salad is ready;
12. Salad must be removed for 2-3 hours in the refrigerator. We are waiting for guests and treat! Enjoy your meal!

Fish salad Mimosa with saury and cheese

Mimosa salad with saury and cheese is second only to Olivier and Herring under a fur coat in popularity.

Ingredients:

• Potatoes - 4 pcs.;
• Canned food (saury in oil) - 1 can;
• Onion - 1 pc.;
• Hard cheese - 150 g;
• Carrots - 2 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 100 g;
• Fresh dill - 3 sprigs.

Cooking method:

1. Boil eggs for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and rub on a coarse grater;
2. Grate boiled potatoes on a coarse grater;
3. Put the potatoes in a beautiful salad bowl or plate, spread it evenly along the bottom of the salad bowl. The first layer we will have with potatoes. Apply mayonnaise to a layer of potatoes and spread it over the entire surface;
4. Transfer the fish from the jar to a separate plate and mash it thoroughly with a fork or knife. Put the fish mass on a layer with potatoes. This layer with fish does not need to be greased with mayonnaise;
5. Peel the onion and cut into small cubes;
6. If the onion is bitter, you can pour it with boiling water for 8-10 minutes. You can also pickle in a weak solution of vinegar. In any case, the bitterness from the onion will go away and the onion will be more tender. Finely chopped onion evenly spread over the fish;
7. Rub the cheese on a fine grater;
8. Put the cheese on the onion, crushing it a little with a spoon and apply mayonnaise in the same way;
9. Rub the carrots on a fine grater;
10. Spread the carrots on top of the cheese and grease this layer with carrots with mayonnaise;
11. Separate the egg whites from the yolks;
12. Rub the squirrels on a fine grater;
13. To give the salad airiness, put the egg whites, grated on a fine grater, on the central part of the salad without reaching the edges of 2-3 centimeters. Powder this remaining part of 2-3 centimeters with yolks grated on a fine grater. It is not necessary to accept;
14. Decorate the center of the salad with dill sprigs and sprinkle it with a little bit of yolks like a mimosa branch;
15. Put ready salad Mimosa in the refrigerator for 2 hours to infuse.

Salad with canned fish and cucumber

Ingredients:

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

Cooking method:

1. Grate 2 peeled potatoes onto the prepared plate;
2. Put the pink salmon out of the jar, knead it with a fork, put it in the second layer. If it is necessary for your taste, you can add salt;
3. Grate 2 more potatoes on top.
4. Coat this layer with mayonnaise;
5. Next comes a layer of cucumber grated on a coarse grater;
6. Slightly salt the cucumbers on top, coat with mayonnaise;
7. We clean the eggs from the shell, separate the yolks from the proteins;
8. First, rub the proteins into the salad, coat them with mayonnaise;
9. The last layer is egg yolks;
10. We decorate with greenery. Enjoy your meal!

Let's cook "Mimosa" with chicken. The salad is tender and airy.

Ingredients:

• Boiled chicken breast - 400 g;
• Boiled carrots - 200 g;
• Boiled potatoes - 400 g;
• Boiled eggs - 4 pcs.;
• Cheese - 250 g;
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. Finely chop the chicken breast;
2. Grate carrots, potatoes, eggs, cheese on a coarse grater;
3. Put the potatoes on the prepared plate with the first layer, salt it, pepper it;
4. Coat with mayonnaise and the next layers will be from carrots and chicken meat, which we also salt and pepper, after which we grease with mayonnaise;
5. Next comes a layer of eggs, which we sprinkle with grated cheese, the Mimosa salad is ready.

For lovers of onions, you can add finely chopped onions after a layer of chicken meat, it is advisable to use sweet varieties, or before using it, pour boiling water over it, then the bitterness will go away. And if you have a smoked chicken breast, I advise you to use it, the taste will be unforgettable.

Step by step recipe: "Mimosa" with crab sticks

Ingredients:

• Boiled potatoes - 600 g;
• Boiled carrots - 250 g;
• Large boiled eggs - 4 pcs.;
• Crab sticks - 200 g;
• Cheese - 100 g;
• Mayonnaise - 250 g;
• Salt - to taste.

Cooking method:

1. Cut the crab sticks very finely, divide them into 2 parts;
2. Put the first layer on the salad bowl crab sticks, and the second part is laid on a layer of potatoes, if you have a wide salad bowl, you can put them all in one layer, coat with mayonnaise on top;
3. We rub the potatoes on a coarse grater, add a little salt, you can pepper and also grease with mayonnaise;
4. Next comes grated carrots, smeared with sauce and a layer of grated eggs;
5. Spread the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

New Year's salad with hard and melted cheese

The peculiarity of this recipe New Year's salad associated with the absence of boiled eggs and the presence of hard and soft processed cheese which gives it a pleasant cheese-creamy taste.

Ingredients:

• Canned fish in oil or natural juice - 1 can;
• Hard cheese - 100 g;
• Processed cheese - 100 g;
• White onion - 2 onions;
• Potatoes boiled "in uniform" - 2 large potatoes;
• Mayonnaise for smearing layers - 200-250 g.

Cooking method:

1. Chill all ingredients for this salad.
2. Peel potatoes and rub on a coarse grater;
3. Both types of cheese should be stored in the freezer until immediately used;
4. Finely chop the fresh onion with a knife and insist in hot water, sprinkled with three pinches of salt, for 10-15 minutes, after which, discard the onion in a colander;
5. Freed from oil or natural juice, mash canned fish with a fork in a separate container;
6. All ingredients are ground and are in different containers. You can start forming Mimosa by laying the prepared ingredients in layers in a suitable dish, spreading the layers with mayonnaise or mayonnaise mesh in the following order: 1 - frozen cheese grated on a fine grater; 2 - chopped canned fish; 3 - chopped onion; 4 - grated potatoes; 5 - an even layer of mayonnaise; 6 - an even layer of bright yolk grated through a sieve.

Place the finished salad on the impregnation of the layers in the refrigerator for 2-3 hours, and it is better to decorate with fresh herbs before serving to the New Year's table.

Cooking mimosa with tuna

Another delicious salad Mimosa is obtained by cooking it from tuna, and adding green onions instead of onions to the layers. This will greatly refresh its taste and make it unforgettably spicy. Tuna is considered very useful fish, but the option in oil is not too 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.

Ingredients:

• Tuna in oil - 2 cans;
• Boiled potatoes - 3 pcs.;
• Boiled carrots - 1 pc. (large or 2 small);
• Boiled eggs - 5 pcs.;
• Green onions - a bunch;
• Mayonnaise - 150 g;
• Dill - for decoration;
• Salt - to taste.

Cooking method:

1. Prepare all salad ingredients. 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 gently flatten 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 again mayonnaise;
6. The penultimate layer of ours is grated squirrels, which will become the background of our picture;
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. 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 salad Mimosa;
8. 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 with smoked fish - salad recipe

Ingredients:

• Mayonnaise - 150 g;
• Onion - 1 pc.;
• Boiled potatoes - 2 pcs.;
• Apple - 1 pc. (sweet and sour);
• Hot smoked mackerel fillet - 185 g;
• Boiled eggs - 6 pcs.;
• Dill - 2-3 sprigs.

Cooking method:

1. We clean the potatoes and rub on a coarse grater;
2. We cut the onion very finely;
3. Three apples on a coarse grater;
4. We separate the mackerel from the skin, bones and knead into thin fibers;
5. We clean the eggs from the shell, separate the yolks from the proteins and separately three on a grater;
6. We set the prepared form on a dish. Put the potatoes in the first layer;
7. Next comes fish, onions and a layer of mayonnaise;
8. The next layers are egg whites, an apple, we coat with mayonnaise;
9. Sprinkle with egg yolks. We put in the refrigerator for at least 2 hours so that the salad is soaked;
10. We carefully remove the form, decorate and bon appetit.

Delicious shrimp salad "Mimosa"

Ingredients:

• Shrimps, peeled, boiled - 200-300 g;
• Boiled eggs - 4 pcs.;
• Boiled potatoes - 3-4 pcs.;
• Cheese - 150 g;
• Apple - 1 (green);
• Boiled carrots - 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Frozen ready-made shrimp are thawed, cleaned, if fresh, boiled and peeled;
2. Potatoes are boiled in their uniforms, rubbed on a coarse grater;
3. The apple is peeled and also rubbed;
4. Cheese and carrots are crushed through a coarse grater;
5. Egg yolks are separated from proteins and rubbed separately;
6. Lettuce is laid out in layers, you can collect on a salad bowl, you can use a form.

Layer order:

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

"Mimosa" with potatoes and canned food - a favorite salad

Ingredients:

• Canned food - sardines in oil;
• Potatoes - 2 pcs.;
• Chicken eggs - 4 pcs.;
• Carrots - 3 pcs.;
• Mayonnaise, salt, spices - to taste.

Before cooking, boil the carrots, hard-boiled eggs and jacket potatoes. Clean after each product. When all the ingredients are ready, you can create.

Cooking method:

1. Remove the sardines from the jar along with the oil. Liquid will be required in order to make the dish more juicy. Remove the bones from the fish and chop with a fork in a small amount of oil;
2. Peel and chop the onion;
3. Separate the eggs from the husk. Separate the white and yolk. Grate the second on a fine grater;
4. Pass through large cells boiled potatoes and carrots, as well as egg white. Lay everything in front of you and start collecting;
5. Place the sardines in the bowl as the first layer. Smooth out to get an even pillow;
6. Next, put the onion, also evenly over the entire area. You can salt the layer if you wish;
7. Now it's the turn of the grated potatoes. Gently press so that there are no bumps;
8. Season the layer with salt and mayonnaise;
9. On top is a layer of carrots. Salt a little and again the sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish the composition with a hat of egg yolks. Set aside in the refrigerator for a couple of hours to soak. After that, you can immediately serve it to the table.

Mimosa with rice - a wonderful puff salad

This salad goes well with any drink, especially red and white wine. It looks beautiful on the table among the different directions of dishes.

Ingredients:

• Egg - 5 pcs.;
• Mayonnaise sauce - 200 g;
• Onion - 2 heads;
• Canned fish in own juice or with a little oil (pink salmon, saury or tuna) - 250 g;
• Green salad - 1 head;
• Cheese hard grade(coarsely grated in advance) - 250 g;
• Fresh carrots - 160 g;
• Long grain rice - 150 g.

Cooking method:

1. Boil the eggs until "hard boiled". Cool and peel off the shell. Separate the whites from the yolks. Squirrels are very finely chopped and put in your bowl. Mash the yolks with a fork in a bowl (for soup) and leave them there;
2. Boil rice in salted water. Strain, transfer it to a bowl and cool;
3. Wash carrots. Without cleaning it, boil it in salted water (like a vinaigrette). Cool the carrot, peel it and grate coarsely. Transfer to a bowl;
4. Peel the skin off the onion. Wash it and cut into thin, almost transparent half rings;
5. shift onion rings into a bowl or saucepan. Pour boiling water over them for a quarter of an hour. This procedure is necessary in order for excess bitterness to come out of the onion;
6. Then drain the liquid, pour over the onion ice water, strain and leave in a bowl;
7. Mash canned fish with a fork in a bowl along with juice;
8. Wash the lettuce leaves in ice water, each separately;
9. Lay prepared foods in layers on a salad bowl with small sides;
10. 1st layer - lettuce. Without cutting, put the leaves on the bottom of the salad bowl, so that there is no free space left. Apply a light layer of mayonnaise sauce on the salad;
11. Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
12. 3rd layer - half of the grated cheese. Mayonnaise should not be put on cheese;
13. 4th layer - half of the crushed egg white. Mayonnaise sauce also does not need to be put here;
14. 5th layer - half of the prepared onion. Mayonnaise is not needed yet;
15. 6th layer - canned food mashed in its juice. On top of them - a plentiful mayonnaise layer;
16. 7th layer - the remaining half of the onion. Mayonnaise sauce is not needed;
17. 8th layer - carrot. Put a little mayonnaise sauce on top of the carrots;
18. 9th layer - the remaining boiled rice, poured with a plentiful layer of the remaining mayonnaise;
19. 10th layer - protein. 11th layer - the remaining grated cheese. 12th layer - crushed yolk;
20. Put the prepared Mimosa salad in the refrigerator for an hour. Serve at the table with a spatula, which will lay out the salad.

Instead of a conclusion, a useful video

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