Mimosa salad is known in almost every home. He is on a par with Olivier and Shuba with a herring. At least, our grandmothers and mothers cook it according to great holidays... It got its name for its resemblance to a gentle spring flower mimosa - yellow inflorescences imitate yolks, and snow, on which flowers are "scattered" - egg whites.
Today it is often cooked just like that, for daily menu. Classic recipe Mimosa salad is known to many hostesses, but some recipes will change the idea of \u200b\u200ba familiar dish.

Classic Mimosa salad with saury

It is customary to prepare a light Mimosa salad with saury according to the following recipe:

• saury with butter - 1 can;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• medium onion;
• mayonnaise sauce - 300 gr;
• greens for decoration.

Boil eggs, potatoes and carrots in advance.

Put the canned fish in a bowl and knead it with a fork.

Chop the onion finely.

We divide the eggs into whites and yolks. Grind the proteins with a fine grater. We do the same with potatoes and carrots.

Lay out the layers of food on the salad dish. You can repeat the layers twice, for this you need to divide the existing blanks by about two halves. The first is a layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onions. Lubricate with mayonnaise. Next are proteins and carrots, a layer of mayonnaise. We rub the yolks last and decorate with herbs.

On a note. If, when laying out layers, use culinary ring, all layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. IN this recipe vegetables are not used - the dish is a little simplified. It can only be served as an addition to main courses.

• a can of canned pink salmon;
• 3 boiled eggs;
• 100 grams of hard cheese;
• 200 grams of mayonnaise;
• a bunch of greens.

Step-by-step salad preparation process:

1. Divide the eggs into whites and yolks. Finely chop the squirrels.
2. Put the canned food on a dish and mash with a fork, simultaneously removing too hard bones.
3. Rub the cheese on coarse grater.
4. Put a layer of proteins, pink salmon, cheese on a serving dish. All layers are alternately coated with mayonnaise. Rub on top with yolk and sprinkle with chopped herbs.

Recipe number 1

• canned fish (salmon, pink salmon, sardines, tuna or saury) 1 can
• eggs (6 pcs)
• hard cheese (100-140 grams)
• onion (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). Rub 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 with a fork and grease with mayonnaise on top.

Then lay out:

• proteins, mayonnaise
• carrot, mayonnaise

• onions, potatoes, salt, mayonnaise

• sprinkle with cheese, mayonnaise

• the last layer is a decoration of yolks and greens

Set aside 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. Here is such delicious salad Any housewife can make a mimosa recipe. Enjoy your meal!

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

You will need:

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

How to cook:

1. Place the oil in the freezer a couple of hours before cooking.
2. Take eggs out of the refrigerator in advance. They should be at the same temperature as water. This will help keep the shell intact. Cook for 17 minutes on low flame. Liquid bubbling should not be allowed, this will provoke shell cracking. To make it easier to clean them, place them in cold water immediately after cooking.
3. After the eggs have cooled, peel. Finely chop the whites with a knife, and knead the yolks with a fork.
4. Chop the onion. If it is very hot, then pour over boiling water and dry on paper towel.
5. Grind the cheese using a medium grater. Chop greens.
6. Remove fish from the jar. Take out large bones. Mash the fish with a fork.
7. Place the egg whites on a dish and sprinkle with a layer of cheese shavings. Distribute fish. Coat with mayonnaise.
8. Put onion, followed by a 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 on the salad.

2.With canned food step by step

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

You will need:

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

Preparation:

1. Rinse carrots and potatoes and add water. Cook until the knife is easy to pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be spoiled.
2. Grate carrots, potatoes and proteins on a coarse grater. Grind cheese and proteins into fine grater.
3. Put the fish together with butter on a dish and mash with a fork. Smear with a little mayonnaise. Divide the proteins and spread the carrots. Coat 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, thus making the salad tastier. Put on carrots.
5. Distribute the potatoes. Season with salt and coat with mayonnaise.
6. Lay out the cheese shavings and saturate with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To taste qualities opened as much as possible, 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... It is better to rub them directly 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;
• carrots - 130 g.

How to cook:

1. Place carrots and potatoes in water and cook for 38 minutes. Drain the liquid and cool the vegetables. Scrape off the skin with a knife. Boil the eggs.
2. Drain the marinade from the canned food. Mash the fish with a fork. Place in a bowl and flatten.
3. Place the chopped onion in boiling water for 7 minutes. Then drain the liquid and dry the onion on a paper towel. Put on fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover the onion. Grease with a layer of mayonnaise.
5. Put the carrots grated on a medium grater on the whites. Coat with mayonnaise.
6. Chop the potatoes using a coarse grater and put on a salad. Tamp lightly and brush with mayonnaise.
7. Grate the yolks on a fine grater directly on the salad. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

The fish salad will appeal to all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

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

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until the knife is easy to pierce the vegetables. Clear.
2. Grate the potatoes using a coarse grater and place on the bottom of the salad bowl.
3. Drain the fish juice. Mash with a fork. Remove bones during grinding. Put on potatoes. Coat with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Remove and dry on a paper towel. If the onion is salad and not bitter, then you do not need to scald it. Lay out on the pink salmon.
5. Grate the carrots on a coarse grater and distribute on the onion layer. Coat with mayonnaise.
6. Immediately grate the cheese and whites of pre-boiled eggs on the salad. Lubricate with mayonnaise.
7. Grate with butter and cover the whites. This product will add special tenderness to the salad.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

The butter makes the salad tender and the cheese fluffy. These products are combined with any canned fish.

You will need:

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

Preparation:

1. Place eggs in water and boil for 12 minutes. To prevent the shells from bursting, cook on a minimum flame. Cool in cold water... Grind the proteins 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 put half an even layer on 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. Place the remaining fish and sprinkle with finely grated yolks.
5. Smear each layer with a little mayonnaise.

6.With added rice

This variation is different from classic themesthat potatoes are replaced with rice. The dish turns out to be healthy and aromatic.

You will need:

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

How to cook:

1. Pour eggs over with water and boil for 12 minutes. Fill cold water and wait for cooling. Clear.
2. Using a fine grater, grate the yolks, then the whites into different plates.
3. Place the carrots in water. Cook for 35 minutes. Check for readiness 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. Flush rice grainsuntil the water is clear. To fill with water. The component should be covered with liquid on 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. Allow water to 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 onions.
6. Put the rice on a dish and tamp. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute the carrots. Coat each layer with mayonnaise. Sprinkle with yolks. Insist 3 hours in the refrigerator. Serve chilled.

7.With potatoes

Most hearty salad it turns out 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;
• onions - 120 g;
• carrots - 370 g.

How to cook:

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

8.With an apple

Very easy to transform conventional product in cooking masterpiecethat diversifies daily diet and will become a decoration solemn table... Apples will give a special zest to the salad.

You will need:

• onions - 180 g;
• canned fish - 290 g;
• vinegar - 110 ml (9%);
• sour apple - 160 g;
• salt;
• egg - 6 pcs.;
• water;
• lemon juice;
• carrots - 210 g;
• mayonnaise;
• potatoes - 210 g.

Preparation:

1. Pour the washed potatoes and carrots with water. Cook until soft, but make sure the vegetables are not overcooked. Loose potatoes will spoil the taste of the dish. Cool and clean.
2. Grind the carrots and potatoes using a coarse grater.
3. Boil eggs and cool in cold water. Get rid of the shell.
4. Chop the onion. Pour the resulting cubes with vinegar for 3 minutes. Add a little boiling water and leave for half an hour. Pour into a sieve and wait until all the liquid has drained.
5. Drain the fat from the fish, remove the bones and grind with a fork. Chop the yolks on a fine grater, and the whites on a coarse grater.
6. Core and peel apples. Grate on a coarse grater. To prevent the product from darkening, sprinkle with lemon juice.

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

Over time, the salad has changed, ingredients have been 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. Unusual taste classic salad attached to the apple. Recipes are widespread in which canned fish is substituted crab sticks, salmon or cod liver.

When cooking, it is important to use thick high-calorie mayonnaise, non-nutritive sauces will spoil true taste 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 "MIMOZA" 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 the potatoes and carrots in their uniforms and cool to room temperature.

Boil the eggs separately.

Cut the onion into small squares.

Peel and grate the cooled vegetables, 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 out the ingredients in layers. After each layer, 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 yolk on top of the salad. You can decorate with herbs. If a ready salad put in the refrigerator for a couple of hours, it will become juicier and more tender.

By the way, Mimosa salad can be made and 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!

Update! Under New Year 2018 I decided to make a video for you to make everything even more clear and understandable! I post all videos on your YouTube channel , there are a lot of other interesting things, so come in, look, subscribe, I'll wait!

Fish salad Mimosa: 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 takes an hour + infinity. Therefore, I prepare such dishes exclusively for the holidays or for your sake, because how can I leave my readers without their favorite New Year's dishes 🙂

However, very many do not understand me, they say that nothing is easier than, therefore, definitely to each his own. By the way, I even photographed the recipe for dumplings at my mom's house, because I was absolutely unable to perfect this sculpting process 😀 But back to the topic!

We will start cooking Mimosa by boiling the ingredients. We wash the potatoes, carrots and eggs, put them in a saucepan, bring to a boil, salt a little, reduce the heat and cook the eggs for 10 minutes, carrots - 15 minutes, and potatoes - 20. After the required time, we pierce the vegetables with a fork or knife, if they are soft inside, take out from boiling water. Cool and clean. You can peel first and then cook. Everything except eggs 🙂

At this time, peel the onions, chop 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 laborious thing begins - grating. Mimosa is a salad whose recipe tells us to divide all the ingredients into layers. Therefore, we rub carrots, potatoes, egg whites, cheese on a fine grater. We put everything on different plates. Knead the yolk with a fork, like canned fish. I do not advise trying to grate the yolk - it breaks down. I rubbed and kneaded everything in turn in order to wash less dishes in the end.

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

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

Lubricate the first layer with homemade Mayonnaise. I insist that you cook it, because it is incredibly easy to make it in 5 minutes, or even less, and it tastes a thousand times tastier than the purchased one 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. Recommend to use minimal amount Mayonnaise, otherwise the salad will be too greasy. As a result, it will turn out to be very colorful fish salad Mimosa, 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 is not necessary to lubricate it. Mimosa fish salad is already rich in fats.

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

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

We cover it cling film and send it to the refrigerator for at least 2 hours, and 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 longer.

After insisting, we take out new Year's dish from the refrigerator. Now I will tell you how to decorate a Mimosa salad. To do this, finely chop your favorite greens and sprinkle on top. Many lay out some kind of figurines made of greenery, but I will definitely tell you that such decorations are echoes of the past. Although the salad is Soviet, we have been living for a long time not in the days of fifty years ago. Just sprinkle with herbs!

Mimosa salad recipe with photo and detailed description over, but just below is waiting for you short story without further explanation.

We cut the New Year's dish into pieces and use a spatula to lay out on plates. Now you know how to make Mimosa salad!

And I will 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 them from boiling water, pierce the vegetables with a fork, checking for softness.
2. We peel the onions, chop very finely and pour boiling water for 10 or more minutes so that the bitterness goes away.
3. Clearing boiled vegetables and eggs, grate carrots, potatoes, egg whites, hard cheese on a fine grater, put them in different containers.
4. Knead canned fish with a fork, pre-drain the juice, knead the yolks separately.
5. Cooking homemade mayonnaise.
6. We begin to lay out the Mimosa fish salad in layers: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (first drain the water), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
7. Cover with cling film, refrigerate for at least 2 hours.
8. Take it out of the refrigerator, remove it with foil, sprinkle with finely chopped herbs.
9. Cut into pieces, lay out on plates using a spatula.
10. Now you know how to make Mimosa salad!

That's all! Such a beautiful Mimosa fish salad has turned out, preparation 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? Sergei and I have already bought some tinsel, hung all the garlands and put up a Christmas tree. True, they have not yet dressed up, we will deal with it on the weekend. When do you think it's time to start decorating the apartment, early or closer to December 31st?

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

Vika Leping was with you! Tell your friends the Mimosa recipe, like, leave comments, appreciate, 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!