"Mimosa" is a flaky salad, the main ingredient of which is canned fish: tuna, mackerel, pink salmon, salmon, saury or sardines in oil. Traditionally, the dish is prepared for the New Year, March 8 and other holidays.

The classic recipe for "Mimosa", in addition to fish, includes only two types of boiled vegetables: potatoes and carrots. Initially, the choice of these products was explained by the fact that they can be stored without problems almost until the end of winter. And later the duet became traditional for fish salad. Onions were added to them, which made the dish more juicy and spicy. Boiled eggs are another important component of the salad. They play two roles at once, both gustatory and decorative. Proteins, chopped on a grater, are laid out like a layer, and egg yolks cover the salad on top, which makes the "Mimosa" salad look like a flower of the same name. All layers are coated with mayonnaise - this is, of course, Provence, which you can buy ready-made, with the highest fat content, or you can make homemade mayonnaise with your own hands.

There is nothing difficult in cooking. Well, so that you do not have any questions at all, in what sequence to lay out the layers and how to cook the "correct", classic "Mimosa" salad, a recipe with step-by-step photos will help you. You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the latter option, from the indicated amount of ingredients I got 2 servings, about 300 grams each.

Ingredients

• carrots 1 pc.
• potatoes 4 pcs.
• onions 1 pc.
• canned fish 1 can (200 g)
• chicken eggs 4 pcs.
• mayonnaise 6 tbsp l.
• salt 1 chips.
• greens for decoration

How to make Mimosa salad

Appeared in Soviet times. It got its name for the similarity of grated yolk with mimosa flowers. The Soviet "Mimosa" consisted of canned fish, boiled eggs, onions, cheese, mayonnaise.

Over time, the salad changed, ingredients were added or replaced. Today, there are many variations of the dish. For example, the classic Mimosa salad, which uses potatoes and carrots instead of cheese. The option with the addition of boiled rice is also popular. The apple gives an unusual taste to the classic salad. Recipes are widespread in which canned fish are replaced with crab sticks, salmon, or cod liver.

When cooking, it is important to use a thick high-calorie mayonnaise, non-nutritive sauces will spoil the true taste of a real salad.

The recipe for "Mimosa" with apples is especially interesting. Thanks to these fruits, the salad familiar to everyone acquires a sweet and sour aftertaste. If it is prepared for adults, then it is better to use green apples, if for a children's audience, then red ones. This salad is perfect not only for any occasion, but also for a family dinner.

The process of its preparation is not complicated: it only takes care and patience to lay out each layer evenly. And compliments to the hostess are provided!

RECIPE FOR SALAD "MIMOSA" WITH APPLES

What do you need:

• 1 can of canned fish (you can use any canned fish in oil: pink salmon, saury, sardines)
• 3 medium onions
• 5 eggs
• 5 medium potatoes
• 1 apple
• 3-4 medium carrots
• greens, salt, mayonnaise - to taste

How to make Mimosa salad with apples:

Wash and boil potatoes and carrots in their uniforms and cool to room temperature.

Boil the eggs separately.

Cut the onion into small squares.

Peel the cooled vegetables and grate on a coarse grater, separately from each other.

Peel the eggs and separate the yolks from the whites. Grate the whites on a coarse grater, and the yolks on a fine grater.

Put the canned food on a plate and mash with a fork.

Peel and grate the apple.

Now you can start assembling the salad. Lay the ingredients in layers. After each layer, you need to apply mayonnaise, the last time - before the yolk. Take a flat plate and spread the grated potatoes over the entire area. The second layer will be canned fish. The third layer is finely chopped onion. The fourth is proteins. The fifth layer is carrots. And finally, an apple. Sprinkle with yolk on top of the salad. You can decorate with greens. If the prepared salad is put in the refrigerator for a couple of hours, it will become juicier and more tender.

By the way, the "Mimosa" salad can be made as a portioned dish. To do this, it must be laid out on small flat plates according to the number of guests.

Always liked Olivier better? Then write down the recipe for the legendary Soviet salad as soon as possible!

Recipe number 1

• canned fish (salmon, pink salmon, sardines, tuna or saury) 1 can
• eggs (6 pcs)
• hard cheese (100-140 grams)
• onions (1 pc)
• mayonnaise
• fresh herbs
• frozen butter (80-100 grams) optional

1. We clean the fish from large bones and knead well with a fork.

2. Boil the eggs (separate the yolks from the proteins). We grind on a grater.

3. Then grate the cheese (fine), chop the herbs and chop the onion.

4. All products are ready. To do this, lay out the following layers:

• 1 layer - egg whites
• 2 - cheese
• 3rd layer - fish, mayonnaise, onion
• 4th layer - egg yolks, mayonnaise
• 5 layer - herbs (dill, parsley)
• 6 layer - rub oil (fine grater) if desired and sprinkle on salad. For impregnation, refrigerate for up to 3 hours.

Recipe number 2 (Mimosa salad recipe with potatoes)

• potatoes (4-5 medium sized)
• onions (1 piece of medium size)
• carrots (2 pcs.)
• eggs (6 pcs)
• can of canned fish (mackerel, saury, tuna, sardine)
• hard cheese (60 g)
• mayonnaise (200 g)

Mimosa salad recipe with photo

1. Boil potatoes, carrots and eggs. Then we rub the cheese, whites, yolks, potatoes and carrots.

2. Chop the onion and put it in boiling water for a few minutes, so that all the bitterness disappears. The salad will turn out to be more tender.

3. Take a salad bowl, spread the fish, soften it with a fork and grease it with mayonnaise on top.

Then lay out in layers:

• proteins, mayonnaise
• carrot, mayonnaise

• onions, potatoes, salt, mayonnaise

• sprinkle with cheese, mayonnaise

• the last layer is a decoration of yolks and greens

We put it in the refrigerator for 1.5-2 hours, so that it is well infused.

Recipe number 3 (Mimosa salad recipe with rice)

• canned fish (1 can)
• carrots (2-3 pcs)
• eggs (5-6 pcs)
• cheese (200 grams)
• rice (100 grams)
• onion (1 pc)
• mayonnaise (250 grams)
• greens (optional)

1. Boil carrots, eggs and rice until tender. Finely chop the onion. Grind cheese, yolks, proteins, carrots on a grater.

2. Knead the fish with a fork.

3. Then lay out the salad in the following sequence:

• rice, mayonnaise
• fish, onion, mayonnaise
• cheese, mayonnaise
• protein, mayonnaise
• carrot, mayonnaise
• sprinkle with chopped yolk. You can decorate with greens.

We put it in the refrigerator. Any housewife can make such a delicious Mimosa salad recipe. Bon Appetit!

Mimosa salad, perhaps, appears at least once a year on the holiday of March 8 and symbolizes the onset of Spring. Many people love Mimosa for its ease of preparation, the availability of products, and although the salad is quite high-calorie, it is amazingly tasty, so you don't want to cross it off the festive menu, but you want to periodically enjoy its delicate taste. Of course, Mimosa Salad is prepared not only for March 8, it will also perfectly decorate the New Year's table, you can serve it for Christmas and Easter, prepare for Valentine's Day, February 23 and, of course, for your birthday!
In this recipe, I will share with you an option for making Mimosa with baked trout or salmon, with cheese and without potatoes. The salad turns out to be very tasty, and the decoration of the salad symbolizes the yellow Mimosa flower - which reminds us of Spring and the sun!

Despite the fact that Mimosa cannot be called a light salad, as I said, it is quite hearty and high-calorie, but how delicious it is! All layers of mimosa salad are harmoniously combined and all together create a wonderful symphony of taste! I would say that Mimosa has a creamy taste that goes well with fish such as salmon, trout, pink salmon. To simplify preparation, you can take canned fish from the above types of fish. But with stewed or baked salmon fillets, it tastes much better. But this is no longer a budget option, so in no case I insist.

The classic basic recipe for Mimosa is canned fish, boiled eggs and mayonnaise. And to enrich the taste and variety, various additional flavors are added to the salad, such as: cheese, carrots, apples, butter, potatoes - therefore, the taste of the finished salad depends on the taste preferences of the hostess who prepares it. Mimosa is prepared with canned fish (saury, sardines, pink salmon, salmon, mackerel, cod liver and canned tuna) - that is, you can take almost any canned fish, depending on your taste preferences.

Mimosa - NS then your favorite layered classic salad, along with such famous salads as (and we even have it on our site) and!

In any case, you will get a lot of pleasure, both from the preparation (because the salad is prepared very quickly and easily), and from the tasting of the salad, and it is quite possible that the salad will become one of your favorites. Therefore, I sincerely wish you bon appetit! And mimosa will always be a wonderful decoration for a festive table and a wonderful dish for an everyday menu!

Ingredients

Step by step recipe with photo

I will cook Mimosa with baked trout, but instead of trout, you can take canned fish (salmon, pink salmon, saury, sardine).

Rinse the trout steak with cool water and pat dry well with paper towels.
Put the steak in a baking dish, salt and pepper on both sides and grease with vegetable oil.

We bake the trout at 180ºC for about 20 minutes.

We take out the finished fish from the oven and cool.
Remove all bones from the pulp and grind the fillet.

We clean the eggs and separate the whites from the yolks.
We rub the proteins on a coarse grater into a separate bowl and divide into two equal parts.
Rub the yolks on a fine grater into another bowl. Set aside a little yolk to decorate the finished salad.

I will collect the salad in the baking ring - we put the ring on the dish in which we will collect the salad.
We spread half of the proteins on the bottom of the form, salt, pepper with freshly ground pepper, to taste, grease with mayonnaise and tamp the layer a little.

Rub the boiled carrots on a medium grater.
We spread the carrots in the next layer, on the proteins, salt, pepper and grease with mayonnaise.

Grate the cheese on a medium grater.

Sprinkle a layer of carrots with cheese and grease with mayonnaise.

Put the fish in the next layer.

Finely chop the onion. Add the amount of onion to your liking.
Chop the dill.

We spread the onion and dill on the fish.

We set aside some of the yolks to decorate the salad. Put the rest of the yolks on the fish. Salt and pepper, to taste, and grease with mayonnaise.

Lay out the remaining proteins with the last layer.

Salt the proteins, to taste, and grease with mayonnaise.

Carefully remove the ring.

Cheese (like Russian) 75 g
butter 75 g
onion 1 pc
dill greens
mayonnaise to taste
salt to taste

COOKING:

Grate the cheese on a fine grater.
Finely chop the onion and scald with boiling water.
Drain the liquid from the canned fish and mash the canned food with a fork.
Grate the cooled butter on a coarse grater.
Place all products in a salad bowl in layers in the following sequence:
1st layer: proteins
2nd layer: butter
3rd layer: cheese
4th layer: canned fish
5th layer: mayonnaise

Sprinkle the salad with grated yolk on a fine grater and chill for 2-3 hours (or better overnight).

Mimosa salad with apple Option 2

Hard-boiled eggs and peel. Separate the whites from the yolks. Grate the proteins on a coarse grater.
Finely chop the onion and scald.
Boil the potatoes in their skins, cool, peel and grate.
Boil the carrots and grate on a coarse grater.
Mash canned food with a fork.
Peel the apple and grate it on a coarse grater (you do not need to add the apple).
Grate the cooled butter on a coarse grater (you can skip the butter).
Grate the yolk on a fine grater and decorate the salad with it.
Garnish with herbs before serving.
Lay food in layers in a salad bowl, pouring mayonnaise on each layer:
1st layer: apple (optional)
2nd layer: canned food
3rd layer: butter (optional)
4th layer: potatoes
5th layer: onion
6th layer: carrot
7th layer: protein
8th layer: yolk

Mimosa salad with canned food - a classic recipe with saury, sardine or pink salmon has not only a beautiful name, classic appearance, but also an amazing taste. The classic recipe and taste of Mimosa fish salad is familiar to all of us from childhood, when our parents prepared it for a festive New Year's table. Mimosa salad got its name, like many other dishes, for its appearance and similarity with the spring flowers of the same name.

The main ingredients of this salad are canned food with pink salmon, sardines or saury, as well as carrots, potatoes, onions and chicken eggs, the proteins of which form the basis of the salad, and the yolks are used to decorate the top. Over time, many options for making Mimosa salad appeared. Mimosa salad is a very beautiful dish.

And since it is prepared quite simply, it can often be seen on the festive table. The salad got its name because it looks like spring flowers of mimosa. At the same time, many variations of the preparation of salad appeared. And with any ingredients, Mimosa turns out to be tasty and satisfying. If you like fish salad - "Mimosa" is the perfect option for you.

The main thing in preparing this salad is to choose the right ingredients, then it will turn out to be really tender and tasty. Choose a proven good mayonnaise, better fatty than light (it is better to put less fatty mayonnaise in the salad than more light mayonnaise), as for canned fish - give preference to sea fish: salmon, saury, horse mackerel, pink salmon or mackerel, tuna is also perfect ( dietary option).

The classic mimosa salad recipe does not provide for the presence of any exotic ingredients. In principle, the classic mimosa salad recipe will allow you to prepare a very beautiful salad: bright yellow, crumbly, really reminiscent of flowering mimosa. The mimosa salad recipe always uses canned fish. Prepare a salad with saury, with pink salmon, you can even cook it with crab sticks.

The recipe for mimosa salad with pink salmon is popular, because it is really very tasty, delicious fish, which makes a delicious dish. The recipe with pink salmon is very suitable for guests; it will not be a shame to serve such a salad to the festive table.

Products for Mimosa salad, as, indeed, for any other dish, must be fresh. If canned fish are used, then the oil must be drained from them. It is important that by the time the layers are laid, the ingredients for the salad must be at the same temperature. Therefore, they should be placed in the refrigerator for half an hour.

Mimosa salad - a classic recipe with canned food

Ingredients:

• Boiled potatoes - 3-4 pcs.;
• Salad onion: red or white - 1 pc.;
• Canned fish - 200 g;
• Boiled carrots - 3 pcs.;
• Hard boiled eggs - 4 pcs.;
• Mayonnaise;
• A bunch of greens - for decoration.

Cooking method:

1. Let's take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical culinary form without a bottom or cut one out of an unnecessary large-volume plastic bottle;
2. Grate potatoes and carrots separately on a fine grater, on a coarse one, of course, faster and easier, but it turns out not so tender;
3. Many people use fish as the first layer, in my opinion, this is not the best solution, after standing, it can drain and the salad will begin to "float". The first will be potatoes, take half of the total and distribute it evenly over the bottom of the dish, trying not to compact it too much. We smear with a thin layer of mayonnaise, without zeal;
4. From canned fish (for example, saury), carefully select bones and knead them with a fork on a separate plate, after draining the oil into a separate container. Put the fish mass on top of the potatoes. Again, grease with mayonnaise;
5. It was the turn of the salad onions. Cut it very finely and lay it out in the next layer. When stacking onions, it is important not to overdo it with quantity, because it can overpower the taste of the rest of the ingredients. As the saying goes - everything is useful, but in moderation. If there is no salad onion, you can take the usual one, only, having cut it, you need to scald it with boiling water. This will remove excess pungency and unnecessary bitterness;
6. For juiciness, spill Mimosa at this stage with a spoonful of canned fish oil. Let's coat with mayonnaise;
7. The remaining grated boiled potatoes will be the next layer, we smear it, like the previous ones, with mayonnaise. Next comes carrots, usually on top of it mayonnaise;
8. The final layer is crushed egg whites. We also smear them with mayonnaise. Mimosa salad is almost ready, it's just a beautiful presentation. Bon Appetit!

There are many decoration options, it all depends on your imagination. Usually, chopped yolk is used, sprinkling it on the top of the dish, while the edges are often decorated with finely chopped herbs. The applique made of green onion feathers in the form of a mimosa sprig and yellow yolk flowers on it looks spectacular. A great option is to serve Mimosa on green lettuce leaves. After finishing the design, place the salad in the refrigerator for several hours so that all layers are saturated.

Mimosa salad with sardines

Delicious layered salad Mimosa with sardines is a combination of canned fish with boiled vegetables and eggs. The salad got its name due to the fact that at the final stage of cooking Mimosa with sardine, the top of the dish is sprinkled with yolks, and it looks like the plant of the same name.

Also, the salad can be decorated with sprigs of fresh herbs. Boil vegetables and eggs before cooking. When boiling potatoes and carrots, do not forget to add salt to the water. The salad is laid out on a dish in layers, each of which (except for fish) is smeared with mayonnaise.

All ingredients except for sardines and onions are chopped with a grater. Moreover, two types of cells will be used: for carrots, potatoes, proteins - large, for yolks - small.

Ingredients:

• Potatoes - 2 pcs.;
• Chicken eggs - 3 pcs.;
• Mayonnaise - 4 tablespoons;
• Sardines in oil - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Salt to taste;
• A bunch of fresh dill.

Cooking method:

1. We start the formation of the salad from the fish layer. To do this, lay the sardine without oil on the bottom of a convenient salad bowl and knead it with a fork;
2. Finely chop the onion peeled from the husk, put it on the fish layer;
3. Grease the onion layer with mayonnaise;
4. Chilled and peeled carrots, grate, spread in the next layer;
5. Lubricate the layer with mayonnaise again;
6. Separate the whites from the yolks, grind the whites with a grater - this is a new layer in the salad. We also cover it with mayonnaise;
7. Distribute the grated potatoes in the next layer. We also cover it with mayonnaise;
8. It remains to chop the yolks on a grater with small cells and sprinkle the whole salad with them;
9. Mimosa salad with sardines is ready. We decorate it with a sprig of dill and put it in the cold so that each layer is saturated with mayonnaise. Bon Appetit!

Mimosa salad with saury

"Mimosa" is a delicious and easy-to-prepare layered salad. It occupies the same place of honor on all festive tables, like a herring under a fur coat or Olivier. The calorie content of Mimosa salad with saury is not very different from other salads. In Soviet times, not a single feast could do without "Mimosa". In the 80s of the last century, not everyone could afford meat delicacies, so they had to "pull" the menu from the meager abundance of products.

Despite the fact that the composition of "Mimosa" contains the simplest ingredients, the dish always turns out to be very tasty, appetizing and beautiful. Today there are no problems with the choice of products in stores, so there are a lot of recipes for puff fish salad with eggs. The most popular options are definitely worth considering. The classic recipe for Mimosa salad with saury is a hearty and economical option, this is how many know it.

The popularity of the dish is explained by the delicate taste and democratic range of products that every housewife has in the kitchen. Photo-preparation of Mimosa salad with saury is presented below. The preparation of the salad is very simple and consists in putting all the ingredients in a salad bowl in layers, smearing each with mayonnaise.

Ingredients:

• Potatoes - 1-3 pcs.;
• Eggs - 3-4 pcs.;
• Canned saury - 1 pc .;
• Mayonnaise to taste;
• Onions - 1 pc.;
• Carrots - 2 pcs.;
• Salt to taste.

Cooking method:

1. Open a can of saury, drain the liquid and mash the fish well with a fork;
2. Peel the onions, rinse with water, dry and cut into small cubes (if desired, the onion can be poured with boiling water for 10 minutes so that it ceases to be bitter);
3. Hard-boiled eggs, then pour cold water until they cool completely, and then peel them. Separate the whites from the yolks, grate the whites on a coarse grater, the yolks on a fine grater;
4. Cook the potatoes and carrots "in their uniforms" until tender, then cool completely and peel them. Grate vegetables on a fine grater;
5. When all the products for preparing the salad are ready, you can begin to lay it in the salad bowl in layers, pouring mayonnaise on each layer. With the first layer of "Mimosa" put canned saury, mashed with a fork. Put finely chopped onions on top of the fish, pour a little mayonnaise;
6. Then put a layer of grated potatoes on the saury and pour over with mayonnaise again (if necessary, add a little salt and pepper to the potatoes);
7. The next layer of "Mimosa" is grated carrots, which also need to be salted and sprinkled with mayonnaise;
8. Put egg whites on carrots, grease with mayonnaise;
9. The last layer of Mimosa salad is grated egg yolks. Mayonnaise is no longer needed here;
10. After cooking, put the salad in the refrigerator for several hours so that it is infused and soaked. Before serving, the dish can be garnished with fresh dill or parsley. Mimosa salad with saury is ready. Bon Appetit!

Mimosa salad with cheese

Ingredients:

• Boiled carrots - 2 pcs.;
• Canned fish - 200 g;
• Hard cheese - 150 g;
• Boiled potatoes - 4 pcs.;
• Salad onions;
• Hard boiled eggs - 3 pcs.;
• Mayonnaise to taste;
• A bunch of greens - dill, parsley.

Cooking method:

1. Peel and grate pre-boiled potatoes and carrots with a fine grater into different plates;
2. Peel the eggs, separate the yolk from the proteins and also rub separately on a fine grater;
3. Cut the salad onions into small pieces. We will also rub the cheese on a fine grater;
4. Drain the oil from the canned food, remove the visible bones and knead it with a fork. Divide the potatoes into two equal halves;
5. In a suitable, preferably glass (so that all layers are visible) salad bowl, we begin to collect our salad. We lay out the components in layers, coat each layer with mayonnaise and only after that we put a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg white, yolk;
6. Do not smear the final layer with mayonnaise. This is, in fact, the face of our salad. Additionally, as a decoration, put a sprig of fresh dill on top. You can also combine several types of herbs or, for example, cover the dish with green salad leaves. Serve after keeping in the refrigerator for at least a couple of hours. Bon Appetit!

Mimosa salad with rice

This version of the Mimosa salad is very satisfying. It is important to consider that it should be served at the table as soon as possible: if the salad is infused for a long time, it will become less airy.

Ingredients:

• Eggs - 6 pcs.;
• Butter - 100 g.;
• White onions - 1-2 pcs.;
• Hard cheese - 150 g;
• Canned fish - 1 can;
• Loose rice - 1 tbsp.;
• Mayonnaise - 200 g;
• Black pepper - to taste;
• Salt to taste.

Cooking method:

1. Butter must be frozen in advance;
2. Hard-boiled eggs must be divided into whites, yolks. The whites should be finely chopped with a knife, and the yolks can be kneaded with a fork;
3. Rice boiled until cooked should be allowed to dry. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly;
4. Grate white onion on a coarse grater. To remove the bitterness from it, you can sprinkle it with salt for 15 minutes and fill it with hot water. Then dry;
5. The cheese must be grated on a medium-sized grater;
6. Mash fish from canned food with a fork on a separate dish;
7. Then you need to lay the salad in layers. Put some fish in a wide dish. Then carefully put rice on top of the fish, and then a layer of grated cheese. All this must be greased with mayonnaise. Then add the chopped whites and lay out the rest of the fish. Chopped onions should be put on the fish, and then the remaining mayonnaise;
8. You need to put half of the yolks on mayonnaise, rub the remaining butter on them. And, in the end, rub the yolks through a sieve. Bon Appetit!

Bright and delicate salad "Mimosa" from canned pink salmon came into fashion here in the period of "stagnation", in the early 70s of the last century. At first it was called spring, but for the similarity in appearance with mimosa inflorescences, it was popularized under this name.

And simple salads for birthday, the list of which is different for each housewife, usually suggest the presence of "Mimosa". The preparation of the salad is quite simple and quick, while the dish itself has a restaurant look. In addition to the classic presentation, there are many ceremonial decoration variations. However, here you can also show your imagination. Thus, the recipes for the "Mimosa" salad were supplemented and improved.

Whereas the main ingredients remained the same. But, for example, the fish that is part of this salad can have a different culinary appearance: fried, boiled, smoked or canned. We will use canned pink salmon for the preparation of the salad.

Ingredients:

• Canned salmon - 200 g;
• Mayonnaise - 300 g;
• Boiled potatoes - 4 pcs.;
• Boiled carrots - 3 pcs.;
• Hard boiled egg - 3 pcs.;
• Green onions - to taste;
• Salt to taste.

Cooking method:

1. Boil the vegetables first. Rinse potatoes and carrots. Transfer them to a saucepan, add water and place on the burner. Bring to a boil and reduce heat. Boil vegetables until tender, checking with a fork. If it easily pierces vegetables, then they are cooked. Remove vegetables from the pan;
2. Rinse the eggs under running water and cook. Cook for 12 minutes. Turn off the stove, pour out the water and pour cold water instead;
3. Peel vegetables. Place a medium grater on a plate and grate the vegetables one by one. First comes carrots, followed by potatoes. Rinse and chop green onions;
4. Peel the eggs, place them on a cutting board and cut them in half. Separate the white from the yolk and grate each part in separate plates alternately on a grater. Open a can of canned food and transfer everything along with the juice to a plate. Remember fish with a fork until mushy;
5. Take a container and begin to alternate layers of lettuce. First comes the potatoes. Salt it and brush with mayonnaise. Pink salmon and egg white follow. Grease everything again with mayonnaise and sprinkle with green onions. Next comes the carrots, and on top of it mayonnaise. The last layer is the egg yolk, evenly distributed over the entire surface;
6. Garnish with dill and parsley before serving. Bon Appetit!

Mimosa salad with apple

Ingredients:

• Canned saury, sardine or pink salmon - 200 g;
• Salad onion - 1 pc.;
• Carrots - 200 g.;
• Hard cheese - 200 g;
• Eggs - 4 pcs.;
• Apple - 1 pc.;
• Mayonnaise to taste.

Cooking method:

1. Let's start by preparing the food: boil the eggs and carrots and peel them when they cool down. Salt the oil from the canned food, remove the visible bones if necessary, knead the fish until a homogeneous mass is achieved. Finely grate carrots, egg whites and yolks;
2. Cut the onion into small pieces and scald with boiling water to remove the bitterness. If there is a salad onion, it is not required to pour boiling water over it;
3. Cheese is also three on a grater smaller. We peel and rub the apple just before we put it in the salad, so that it does not darken;
4. We start assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except for the last;
5. Layer order: fish, onion, protein, grated cheese, apple, carrot, grated yolk. Let it brew (it is better to leave it overnight) and serve, decorating with herbs. Bon Appetit!

The most important secrets and subtleties of Mimosa salad

Before starting cooking, be sure to bring all the ingredients of the salad to approximately the same temperature. If the temperature contrast is large (for example, room temperature eggs and canned food from the refrigerator), the layers will not work out nicely.

Recently, the choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components that are not mentioned in the original recipe.

Canned food

Carefully consider the choice of canned fish (the fish must be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturers, both ours and imported. If you already have certain preferences, buy tried and tested products. Lovers of diets can recommend canned tuna, it has very few calories, but, however, the taste for an amateur.

Eggs

It is equally important to boil the eggs correctly, if you overexpose them in boiling water, the yolk will get a greenish tint, which is undesirable, because we need it for the final stage - decorating the salad. So cook the eggs for no more than 10 minutes. By the way, instead of chicken eggs, you can use quail eggs, but you need more of them.

Mayonnaise

Perhaps the most important thing is choosing a good mayonnaise. You need to buy a product of high fat content, thick and surely a trusted manufacturer, preferably containing fewer dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter.

But, as practice shows, it is better to take fatter, but put it less, it will not affect the taste, but if, on the contrary, it is less fat, but a lot. In puff salads, and Mimosa is no exception, each layer must retain its own taste, while an excess of mayonnaise can "grease" all the taste sensations, and then, no matter how diligently the salad is prepared, the result will be, to put it mildly, not very good.

Video "Mimosa Salad - a classic step-by-step recipe with canned food"