Today we want to talk about salmon salads. In general, it should be noted that dishes made from it are especially popular. And it’s not in vain. The fact is that salmon fillet is very useful. Fish contains vitamin D, B12, selenium, niacin, B6 and magnesium. That is why even nutritionists recommend dishes made from it. Not to mention that they turn out to be very bright and beautiful, and even how useful ...

By using salmon fillets, you can give free rein to your culinary fantasies. There are a lot of salad recipes. Choose according to your taste. In addition, this fish goes well with many foods. Dishes based on it are always tasty and able to surprise guests.

slightly salted and cucumber

We would like to offer you a wonderful recipe for a dish that is suitable both for a family celebration and for guests. To prepare it, we stock up on the following products:

1. Lightly salted salmon fillet - 150-200 g.
2. Boiled potatoes - two or three pieces.
3. Boiled carrots - 1 pc.
4. Egg - 2 pcs.
5. Fresh cucumber (small) - 2 pcs.
6. Mayonnaise - 100 grams.
7. Sour cream - 100 grams.
8. Salt to taste.

Recipe

The recipe for lightly salted salmon salad is very simple, and the dish itself is prepared very quickly. Boiled foods - potatoes, eggs and carrots - must be grated. Put the potatoes on the bottom of the dish.

The next layer is finely chopped salmon. Next, in turn, lay out the carrots and cucumber, then eggs, and again salmon. Be sure to coat each layer with a mixture of mayonnaise and sour cream. Salt to taste. You can decorate with sprigs of greenery. Here is our salad and ready.

Mimosa salad with slightly salted salmon: ingredients

"Mimosa" is always a very beautiful and tasty salad. And what can we say when he is with salmon ... In general, he is associated with the holiday. After all, mimosa itself is the personification of women's day on March 8.

Over the long history of the salad, many new recipes have appeared, but fish has always been its main component. It can be different: smoked, salted, boiled, lightly salted, or even canned. Certainly - with slightly salted salmon.

So, we need to take:

1. Lightly salted salmon - 200 g.
2. Boiled eggs - five pieces.
3. Butter - 0.5 pack.
4. Green onions - 30 grams.
5. Hard cheese - 190 grams.
6. Mayonnaise, dill for decoration.

Mimosa salad recipe

It is quick to prepare. Boiled eggs need to be peeled, while separating the yolks from the whites. Take a fine grater and rub them separately into different dishes.

For salad, it is better to purchase hard or semi-hard cheese, which also needs to be grated. As for the trout itself, it needs to be cut into small cubes.

Chop the green onions. Now all that remains is to lay out the ingredients in a festive dish or dish in layers.

Put proteins at the very bottom and grease them with mayonnaise. We will crush them from above with a bow. Next, put some of the yolks, and put salmon on them. Sprinkle everything on top with butter, which should first be grated on a fine grater. To do this, it must be placed in the freezer in advance for half an hour.

The last layer of our "Mimosa" is grated cheese. Spread everything with mayonnaise. The top of the salad is traditionally sprinkled with yolks.

Salad with salmon, quail eggs and cherry tomatoes

We would like to present to your attention another recipe for lightly salted salmon salad. For him, we will purchase the following products:

The salad must be washed, cut into small pieces and dried. boil (three to four minutes). And then place them in cold water until they cool completely. Then cut each of them in half.

Wash the tomatoes and cut into quarters, season with salt.

So, now put the salad on a dish, place the salmon on it, cut into slices. Next, add tomato slices and quail eggs. Before eating, season the salad with the prepared sauce.

Salmon salad in layers

This lightly salted salmon salad recipe is very interesting. On the one hand, it looks like a roll, and on the other, it looks like a birthday cake. For cooking, you need to take a glass of rice and two hundred grams of salmon, sesame seeds, avocado, a leaf of dry seaweed for a roll, curd cream.

Rice should be boiled in lightly salted water until cooked, the fish cut into pieces. Peel the avocado, cut and remove the pit. Cut the pulp into slices.

Cut a circle out of a plate of dried cabbage, which will be the base of the salad. Next, lay out the ingredients in layers, each of which is repeated twice. First comes the avocado, and then the salmon. And we will repeat it again. Do not forget to coat each layer with curd cream. Top of the finished salad is decorated with sesame seeds.

Salmon salad with caviar and cucumber

This recipe for lightly salted salmon salad with red caviar and cucumber is popular among seafood restaurant chefs. What ingredients are needed to make it:

Mix the sliced ​​eggs and salmon in a large container. Put onion, mayonnaise and cucumber in another plate. Add seasonings to your liking and mix everything well. Pour eggs and salmon with the resulting mixture, add lemon juice. Then with our hands we give the salad the desired shape and decorate with herbs, sprinkle with eggs.

Instead of an afterword

As you can see, there are an incredible amount of recipes for salmon salads. Each is interesting and original in its own way, and most importantly, tasty. And how can it be tasteless? All dishes with it turn out to be very bright and colorful. And how useful ... Salmon itself is a rather fatty fish, and therefore it goes well with vegetables, and salads are quite dietary. Be sure to try one of them. Treat yourself and your family to a festive dinner on a regular evening.

Cooking "Mimosa" does not cause any particular difficulties, but it is important to choose the right main components.

• Mayonnaise. Take a thick and fatty product. The composition contains a minimum of stabilizers, dyes, additives.
• Eggs. Chicken or quail is used, but the latter will require much more. Cook them for ten minutes, otherwise the yolk will be liquid or covered with a greenish tint.
• Canned food. Saltwater fish is suitable (take saury, mackerel, horse mackerel or pink salmon). Buy canned food from well-known manufacturers. For dietary "Mimosa" you can take low-calorie tuna.

Note to the hostess

Having picked the right ingredients, it is important to consider a few more recommendations regarding the preparation of the dish.

• Preparation of components... To make the salad tasty and tender, rub all the ingredients on a fine grater.
• Correct alternation... It is very important to adhere to the correct alternation of layers. The cooks say that the first layer should go not the fish layer, but the potato layer. Such a simple trick will make the dish tender, airy and more delicious. In addition, lettuce that has stood for a while will not start to "float".
• A thin layer of mayonnaise... It is recommended to delimit the layers with a thin layer of thick sauce.

All ingredients in the snack must be at the same temperature. This is a guarantee that the dish will turn out to be not only tasty, but also beautiful.

A selection of recipes

Modern housewives love to improvise. Therefore, they boldly combine sometimes completely incompatible products or decisively replace components. This is how completely new recipes for Mimosa salad are born. The appetizer is prepared not only with canned, but also with salted, lightly salted fish, add tomatoes, pickles or crab sticks.

Classic version

Peculiarities . Choose a transparent salad bowl for your salad that will showcase the multi-colored alternation of layers. You can use a special split form (for example, for baking a cake). And remove it before serving.

Components:

• canned fish - 240 g;
• boiled potatoes - three;
• onions (it is better to take salad) - one;
• boiled carrots - three;
• mayonnaise.

Preparation

1. Place the grated potatoes on the bottom of the bowl of your choice. But lay out not the whole amount, but only half of the total mass. Potatoes can be slightly salted. But you should not be especially zealous. Coat with mayonnaise.
2. Put canned fish in a deep plate. Drain the oil into a separate bowl. Use a fork to carefully separate all the pieces and select the bones completely. Now mash the fish mass diligently. Transfer it to a salad bowl, carefully spreading it over the surface. Lubricate again.
3. Try to chop the salad onions finely. Its pieces should match the rest of the food. If instead of salad you take onions, then scald them with boiling water. Otherwise, it will ruin the mimosa, spicing up the delicate dish.
4. Sprinkle the onion with the oil left over from the canned food. This will provide the Mimosa with juiciness. Then coat with sauce.
5. Now lay out the potatoes, the other half. Level the mass over the surface. But you shouldn't press it down. Otherwise, the dish will not turn out to be airy. Spread mayonnaise on the potatoes.
6. Distribute the grated carrots in a salad bowl. The product can be salted. Spread the sauce again.
7. Eggs must be split. The proteins are rubbed separately. The carrots should be followed by a layer of proteins. Coat with mayonnaise.
8. It remains to arrange the dish. You will need an egg yolk for decoration. In the classic version, the entire surface is sprinkled with yolk, imitating small mimosa inflorescences. This design can be complemented by greenery.

Mimosa is placed in the refrigerator for two to three hours to ensure that all layers are soaked.

With cheese

Peculiarities . You can take hard cheese or replace it with processed cheese. In the latter case, the taste of the dish will be more delicate.

Components:

• egg - three;
• potatoes - four;
• mackerel in oil (you can take another fish) - 240 g;
• carrots - two pieces;
• hard cheese - 160 g;
• salad onions - one;
• mayonnaise.

Preparation

1. Initially, part of the potatoes is laid out.
2. Distribute the fish mass from above, not forgetting to coat each layer with mayonnaise.
3. Put chopped onions.
4. Spread out the remaining potatoes.
5. Now comes shredded hard or processed cheese.
6. They put carrots on it.
7. The final part of the dish is a layer of egg whites.
8. The yolks are used for decoration.

Rice

Peculiarities . The dish turns out to be hearty and is quite capable of becoming an independent breakfast or dinner. The main feature of this salad is that it is prepared without adding potatoes.

Components:

• carrots - three;
• rice (cooked) - half a glass;
• saury in oil - 240 g;
• eggs - three to four;
• onion - one;
• mayonnaise.

Preparation

1. Part of the rice is spread on the bottom of the salad bowl. To ensure juiciness, you can sprinkle the cereal with fish oil and coat with mayonnaise.
2. Then spread the fish, after removing the bones and crushing the entire mass.
3. Sprinkle with onions.
4. Rice follows again, which can be poured over with oil again.
5. Spread the chopped carrots with a fork.
6. Finish with proteins.
7. The yolk serves as a decoration. This is the only layer that should not be coated with sauce.

Dietary

Peculiarities . This dish is low in calories, but its taste is not inferior to the usual "Mimosa". For him you need a dietary fish - tuna.

Components:

• eggs - three;
• onion - one;
• cheese (any) - 70 g;
• canned tuna - 240 g;
• low-fat yogurt (necessarily without additives) - five tablespoons;
• soy sauce - two and a half tablespoons.

Preparation

1. Prepare all ingredients.
2. Combine yogurt and soy sauce. It is this combination that can replace mayonnaise.
3. Now start laying out the layers, remembering to grease each one with the resulting sauce.
4. The first layer is egg white.
5. Grated cheese is spread on it.
6. Put mashed tuna on top.
7. Put carrots on the fish, greased with sauce.
8. Round off the masterpiece with chopped onions and a layer of sauce.
9. And on top, as usual, they are decorated with yolks.

With sprats

Peculiarities . This mimosa has an unusual, piquant taste. Onions must be pre-pickled.

Components:

• eggs - four;
• onion - one;
• sprats - 220 g;
• potatoes - three;
• carrots - two;
• mayonnaise - 120 g;
• white wine vinegar - a teaspoon;
• salt, sugar.

Preparation

1. Marinate chopped onions in vinegar with a pinch of sugar, pepper and salt.
2. Chop all food.
3. Arrange the ingredients in the following order: a layer of potatoes, sprats, pickled onions, proteins, carrots. Do not forget to grease all layers with mayonnaise.
4. Use yolks and fresh herbs for decoration.

With cucumber

Peculiarities . This is one of the newer versions of the traditional salad. For the dish, it is recommended to use not mayonnaise, but prepared dressing sauce.

Components:

• canned salmon (or trout) - 200 g;
• mayonnaise - a tablespoon;
• mustard - a teaspoon;
• sour cream - two tablespoons;
• lemon juice - a tablespoon;
• fresh cucumber - one;
• eggs - three.

Preparation

1. For dressing, you need to combine sour cream, lemon juice, add mustard, chopped herbs and mayonnaise. Insist refueling for ten minutes.
2. At this time, cut the cucumber, eggs. Remove the bones from the fish and crush it with a fork.
3. Start spreading: salmon, then eggs and a layer of cucumbers, not forgetting to grease with dressing. And again all three layers are repeated.

In pita bread

Peculiarities . There are no strict requirements for the recipe. Therefore, this "Mimosa" can be easily "adjusted" to your taste. For example, replace canned fish with chicken, and onions with a green apple.

Components:

• canned fish - 240 g;
• lavash leaf - one;
• hard cheese - 80 g;
• egg - two;
• carrots - two;
• onion - one;
• mayonnaise - 75 g;
• sugar, vinegar;
• green onions - a bunch.

Preparation

1. Prepare the marinade by adding vinegar and sugar to warm water. Dip the chopped onion into the solution.
2. In a bowl, combine chopped foods: eggs, cheese, a bunch of green onions and crushed fish. Add pickled onions and mix all ingredients with mayonnaise.
3. Apply the resulting mass to the pita bread with a thin layer.
4. Roll the lavash into a roll and cut into pieces.

With mushrooms

Peculiarities . And if you like spicy shades, then use pickled mushrooms for the salad.

Components:

• mackerel (or saury) - 240 g;
• carrots - one;
• fried mushrooms - 220 g;
• an egg - four;
• onion - one;
• mayonnaise.

Preparation

1. In this salad, it is recommended to start with fish.
2. Put onion fried until golden brown on mashed mackerel.
3. A layer of toasted mushrooms follows.
4. Then grate the boiled carrots.
5. The final stage is the protein and the yolk crowns the composition.
6. Lubricate all layers except the yolks with a thin layer of mayonnaise.

With crab sticks

Peculiarities . Pleasant taste and unique ability to harmoniously combine with other components have made crab sticks one of the popular ingredients for many salads. Mimosa is no exception. The salad should be soaked in the refrigerator for at least five hours. Better yet, let it brew throughout the night.

Components:

• an egg - four;
• hard cheese - 160 g;
• apple (take the Simirenko variety) - one;
• onion (red) - one;
• potatoes - three;
• crab sticks - 240 g;
• butter (frozen) - 120 g;
• mayonnaise.

Preparation

1. Place the grated potatoes first. Do not forget to grease it and all subsequent layers with mayonnaise.
2. This is followed by grated egg white.
3. Place the hard cheese on top of it.
4. The next layer is grated butter. To make things easier, freeze the food in the freezer beforehand.
5. Place chopped red onion on top of the butter.
6. Now finely chopped crabs follow.
7. It is recommended to put an apple as the next layer.
8. And the creation is completed by the yolks, the only layer that does not need to be smeared.

With cod liver

Peculiarities . This is a recipe that will make you reconsider your ideas about "Mimosa". The composition is complemented by pickled cucumber, which will add the necessary acidity to the fat salad.

Components:

• cod liver - 180 g;
• egg - three;
• potatoes - three;
• carrots - two;
• pickled cucumbers - three;
• hard cheese - 60 g;
• green onion feathers - a small bunch;
• mayonnaise.

Preparation

1. Place the potatoes on the bottom of the container. Do not press down on him too much.
2. In a separate bowl, mash the cod liver well. The prepared product is spread on potatoes.
3. Sprinkle with chopped green onions on top. And only now - mayonnaise sauce.
4. Pickled cucumber can be finely chopped or grated. This is the next layer of the dish.
5. Now spread the egg white over the surface. Smooth it out with a spoon.
6. Place carrots on top of the protein.
7. Add grated cheese. Mayonnaise again.
8. And the finishing yolk.

With salted salmon

Peculiarities . Instead of canned fish, you can take lightly salted salmon. This salad tastes very different from the traditional one.

Components:

• egg - three;
• carrots - one;
• slightly salted salmon - 210 g;
• green onions - a bunch;
• potatoes - two;
• mayonnaise.

Preparation

1. The first layer is potatoes.
2. Then put the carrots, chopped onions, not forgetting to coat with mayonnaise.
3. Lay out the egg white.
4. Place finely chopped salmon on it.
5. Finish the composition with yolks.

With tomato

Peculiarities . This is a novelty salad. It is recommended to serve it in small glass glasses. Each guest will be able to take their own glass, and not separate the portion from the common salad bowl.

Components:

• canned pink salmon - 240 g;
• tomatoes - three;
• hard cheese - 180 g;
• eggs - four;
• greens;
• mayonnaise.

Preparation

1. Put pink salmon mashed with a fork on the bottom.
2. The next layer is grated cheese.
3. Now chopped tomatoes.
4. Sprinkle with half the yolks on top.
5. Put chopped greens and pour out the whole mass of proteins, not forgetting to grease each layer with mayonnaise.
6. Decorate with leftover yolk.

Regardless of the recipe, don't make the layers thick. Such a dish will lose its delicate taste. It turns out much better if you lay out all the "Mimosa" from small layers, and then completely repeat all layers, starting with potatoes and ending with egg yolks.

Boil potatoes in their uniforms, peel, cool, grate.

Dip the eggs in a pot of water. Place a saucepan over medium heat and bring to a boil. Continue cooking for no more than 10 minutes. (if the eggs are digested, their yolks will be covered with a bloom of lead color). Transfer the finished eggs to a saucepan with cold water, piercing them from the blunt end (this will make it easier to peel the eggs). Allow to cool, clean. Divide eggs into whites and yolks. Chop the squirrels very finely with a knife. Mash the yolks with a fork. Cover the plates with whites and yolks.

Peel the onion, chop very finely with a knife or grate on a coarse grater. If the onion is very "evil", sprinkle it with 3-4 pinches of salt, mix and pour hot water, and after 15-20 minutes. put in a colander or sieve and dry.

Disassemble the smoked fish into pieces, carefully removing the bones. Place the fish in a separate plate and mash with a fork - or chop it in a blender.

By the time the layers start to be laid, all the ingredients should be at the same temperature, so it is better to put them all in the refrigerator for half an hour.

In a wide, but not very deep dish, lay out half of the grated potatoes in an even layer. Then put half of the chopped fish, and the next layer is chopped onion. Brush with half mayonnaise. But you can also provide for portioned serving, as in the photo.

The next layer is half of the crushed proteins. Then - the remaining potatoes. Next is the remaining fish.

Then peel the apple, grate it directly on the fish layer (the amount of grated apple - to taste). Brush with mayonnaise as soon as possible, leaving very little.

Recently, a huge number of new recipes for exotic and not quite salads have appeared, with a varied list of ingredients. But sometimes you really want to remember the good old recipe for unfading Mimosa. Salad from the times of scarcity, smart and festive, still whet the appetite and fond memories. Mimosa salad is made from canned fish; almost any kind of fish in its own juice is suitable for these purposes, but mimosa with salmon and saury is considered a classic. The newfangled one will perfectly fit into the recipe, only you can slightly increase the amount of mayonnaise to remove the dryness of the fish.

Ideally, the eggs for the Mimosa salad are rustic, with bright yolks, but the main rule is not to overcook them so that the yolks remain rich in color without a dark shell. Mayonnaise is best prepared at home, thick and elastic, but from the purchased mayonnaise you will need fatty, all light varieties are too liquid. Finely chop the onion in any of the recipes, pour boiling water over it, then put it on a sieve and rinse with cold water, let it drain and put into a salad.

Before preparing the salad, all ingredients should be at the same temperature, except for butter. For a beautiful presentation of mimosa salad, a flat dish or a transparent salad bowl is traditionally chosen so that all layers of the salad are clearly visible. The dish is decorated as desired - with herbs, lettuce, green onions or yellow tomatoes.

Ingredients:

• Canned fish - 1 can
• - 5 pieces.
• - 1 PC.
• - 200 gr.
• - 150 gr.
• - 100 gr.

Boil the eggs, mash the fish with a fork, remove the seeds, prepare the onion, grate the cheese on a medium grater, put the oil in the freezer for 20 minutes. Put proteins grated on a coarse grater into a dish, smooth out the layer, then cheese and fish, coat with mayonnaise. The next layers are onions and half of the chopped yolks, mayonnaise. Then grate butter and the remaining yolks on a fine grater directly on the salad (or rub them through a sieve, as it is more convenient for you). Send the finished salad to the refrigerator to infuse for several hours, decorate before serving.

Ingredients:

• - 5-6 pcs.
• - 3 pcs.
• - 2 pcs.
• - 1 PC.
• - 250 gr.
• - 75 gr.

Boil vegetables and eggs, cool. Prepare the onion. Grate cheese, potatoes, carrots and proteins separately. Remove the bones from the fish and knead it with a fork along with the juice. As the salad is laid out, grease each layer with mayonnaise, except for the last. The order of the layers looks like this:

1. Potato;
2. A fish;
3. Proteins;
4. Carrot;
5. Yolks, finely grated or passed through a sieve.

Ingredients:

• Canned fish - 1 can
• - 5 pieces.
• (for decoration) - 3 pcs.
• - 250 gr.
• - 1 PC.
• - 250 gr.
• - 100 gr.
• - 150 gr.
• - taste

Leave one egg for decoration. Prepare the onion, boil and cool the eggs, put the oil in the freezer. Put half the fish in the first layer in the dish, then rice and grated cheese, coat with mayonnaise. Next - grated proteins and fish, onion and mayonnaise on top. Grind half of the yolks and put on mayonnaise, grate butter on a fine grater and finish the salad with yolks grated on a fine grater. Make 3 mice out of the eggs. It is imperative to let the salad soak in the refrigerator.

Ingredients:

• Hot smoked fish (,) - 300-400 gr.