Mimosa salad is a classic, delicious salad with canned fish. Step by step recipes

15.09.2019 Vegetable dishes

Diana →
Good day! Thank you very much for your recipes, this cake is my favorite)) I'm ready to eat it all myself)) I just can't understand why from time to time there is a nuisance when I introduce gelatin. Melted chocolate and butter, then whipped cold cream, added chocolate, beat lightly on low speed until combining. I introduce gelatin and at this moment the whole mass becomes grains. As a stratification (((What am I doing wrong? I even measured the temperature. The mass of chocolate + cream is 18-20 degrees, I slightly cool the gelatin to 37-40 degrees, because it seems that hot should not be introduced into a hungry one. I thought because of this This is the first thing that happens, and it also happens that the mass is good, and the gelatin is partially curled up into small balls and these grains come across in the mousse. Please tell me what I'm doing wrong? Thank you!
Anna Odessa →
Very tasty!!! I did it a week ago, and now I drink coffee and miss the cake))))) I need to cook delicious cakes more often according to your recipes ;-)
Evgeniya →
I have a shape of 25cm, but not high, on the advice of the comment above, I made the chocolate cake larger, soaked it with juice (although it could have been even more, not directly regret it). Due to the large chocolate crust, I didn't have enough room for the last layer of jelly. Therefore, I advise you to take this point into account. Well, our family decided that next time we will diversify this recipe by adding berries and nuts between the cakes. In general, it turned out delicious. Be sure to soak, otherwise it will be dry. And you can also cut into lengths of the cakes and make a filling between us.
Tatiana T. →
The soup turned out delicious, but even with 3 liters of water it is very thick.
Tatiana T. →
Unusual meat turned out, because of the lemon juice, it is very sour. But delicious.
Ekaterina Tyumen →

Several generations of Russians sincerely love Mimosa salad. Each housewife has her own recipe for sardine salad, and no one option is alike, despite the same ingredients. In this collection, we have collected the best recipes for "Mimosa".

Classic mimosa salad with sardines

The history of lettuce goes back several decades - in the distant 60s there was a shortage of anything, but not canned fish. Inventive Soviet housewives instantly came up with a way to ennoble canned food, wrapping them in a delicate coat of vegetables and mayonnaise sauce. For all the unusual combination of ingredients, the dish comes out tasty, and with some skills, it is not at all heavy and juicy.

For cooking we need:

potatoes - 3 medium-sized tubers;
eggs - 4 pcs.;
carrots - 1 pc. (rather large);
onions - 1 pc.;
can of sardines in its own juice - 1 pc.;
a pack of mayonnaise - 250 g.

Cook vegetables in advance, cool and clean. Cut the onion into cubes, scald with boiling water, removing all the bitterness. Open a jar of sardines, drain the oil, knead with a fork into neat small fibers (or cubes). Let's prepare a large flat dish or a mold with silicone rims - here we will lay out the layers of salad. In order for the first layer to lie better on a plate, you can lightly grease a clean plate with mayonnaise. And now we start collecting.

Follow the instructions:

The first layer will be potatoes - we rub them on a coarse grater. Lubricate with a thin layer of mayonnaise.
The second layer is fish: gently distribute the sardine over the entire surface of the potato.
The third layer is onions. There should not be too much of it, otherwise the salad will turn out to be "vigorous", because the onion is able to completely kill the taste of the rest of the ingredients.
Lubricate the layer with mayonnaise again.
Put grated egg whites on the onion, grease them with mayonnaise.
Put grated carrots on top of the eggs, repeat the sauce.

The topmost layer should consist of finely grated yolks: the fluffy balls resemble the blossoming mimosa, which gave the name to the salad.

The salad with the floral 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 attributed to the availability and cheapness of the products from which it is prepared.

After all, whatever the times are, difficult or full of abundance of food, our people love to eat tasty and satisfying food and surprise guests at the feast with their culinary talents.

You don't need to be a chef to make it, but, like any other dish, the Mimosa salad has some subtleties and nuances that need to be taken into account when preparing it.

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

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

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

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

Products that make up any Mimosa salad:

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

By the way, these products make up the classic "Mimosa" salad. Others may be added to these ingredients, depending on the recipe.

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

Otherwise, the taste of "Mimosa" salad will not be so bright and rich, small pieces reveal the whole range of tastes. In addition, for some people large chunks 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 with fish as the first layer are not entirely correct.

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

So, let's take the "Mimosa" salad, a classic recipe with step-by-step photos of preparation. For the first layer, you need to lay the grated potatoes, not pressing it, but making it seem airy. You do not need to use all the potatoes, you will still need it - only a part of it, so that the fish does not lie on the salad bowl.

The fish is laid in the second layer. She needs special attention. In the case of canned food, it is necessary to drain the oil soup, remove all the bones from the fish and mash the remaining pulp 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 on the layer (if any).

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

All layers in the salad should be greased with mayonnaise and a little salt. On top of the salad "Mimosa" can be decorated as you like: use herbs, eggs, carrots.

And it is best to use your imagination, then everything will turn out not only tasty, but also beautiful. For a rich 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 it 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.

Boil and peel vegetables, except for onions, and eggs for salad. Separate the whites from the yolks. We get rid of canned fish from oil and seeds, mash with a fork until the consistency of a fine gruel.

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

You do not need to smear on top with mayonnaise.

After preparing the salad, you need to keep 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, since it contains 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.

You must first prepare the products. Boil 5 hard-boiled eggs, chill, peel and divide into whites and yolks. Drain the liquid from one can of canned saury, remove the seeds and mash with a fork. Peel one onion and chop finely. Grate one hundred grams of cheese and egg whites separately, yolks on a fine grater or mash them with a fork until they become mushy.

Alternating layers is also different from other recipes. So, the first layer is to put proteins. Grated cheese comes second. Next, we put canned fish. Put finely chopped onions in the next layer. We take a coarse grater and rub hard butter (80 g). A layer of chopped yolks completes the cooking.

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

Mimosa salad with processed cheese

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

Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. All products, boiled vegetables, eggs, one processed cheese, peel and finely grate (the whites are separate from the yolks). Remove the bones from the sardines, drain all unnecessary liquid from the jar in advance (1 piece is needed for the salad), and knead them with a fork.

After preparing the ingredients, we start shaping the salad. Put chopped potatoes in the first layer, grease with mayonnaise (for a recipe, you can take 220 g, with a high fat content), then fish.

Grated proteins and processed cheese are next. Carefully level the layers without pressing them. 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, you can decorate it with herbs on top.

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

Classic mimosa salad with rice

The first step in cooking is 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 finely, dividing the eggs into yolks and whites.

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

Cut two medium onions into cubes and scald with boiling water. Mash one or two jars of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until smooth, drain the oil and take out the bones.

Now let's start distributing the layers of the lettuce. Laying in turn, do not forget about mayonnaise, coat each layer with it, 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

An apple with salmon in a salad gives it an interesting multifaceted taste. The apple flavor also brings 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 grind on a fine grater, grate the yolks from the proteins separately. Scald two heads of red onions with boiling water, chop finely.

It is better to take apples of sweet and sour varieties, Antonovka and Simirenko are ideal, wash, peel and grate, 3 pieces are enough. Knead one jar of canned salmon with a fork.

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

Mimosa salad with boiled salmon

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

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

Now we take our ingredients and put them, smearing them with mayonnaise, adding salt. The layers need to be alternated as follows: proteins, salmon, onions, hard cheese, egg yolks. You can decorate "Mimosa" with the remaining herbs. Before use, for a couple of hours, the salad should "rest" in the refrigerator.

I already wrote about mimosa salad. Mimosa salad got this name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.

In the countries of the former Soviet Union, mimosa salad was very popular. He even began to overshadow such salads as herring under a fur coat.

As a result of such popular love, new ingredients appeared in the salad, but this did not make it worse.

Step-by-step recipes for making mimosa salad with a photo

The main ingredients of the salad are fish, usually canned, whites and yolks of boiled eggs, butter, onions and mayonnaise.

But as I said, other ingredients are now added, and the salad is still considered a classic.

These are the salads we will prepare with you.

5. Take the fish, after draining the oil from it. If hard bones are felt in the fish, it is best to discard them. Unfortunately, this happens in today's canned food. If the bones are soft, then we break each piece of fish with our hands and put it on the apples, with the next layer. Season with a little mayonnaise.

6. Rub butter on a fine grater. To rub it well, put it in the freezer for a few minutes. If you don’t like butter, don’t put it.

7. Rub the cheese and spread it in the next layer on the butter. Lubricate the top lightly with mayonnaise.

8. The next layer is to rub the potatoes on a fine grater. Lubricate with mayonnaise, a little more than the previous layers. Put the pickled onions on the potatoes.

9. On a fine grater, rub the carrots and spread them in the next layer.

10. Separate the whites from the yolks. We rub a couple of proteins on a fine grater into a salad, grease everything with mayonnaise and rub the rest of the proteins on top.

11. Smooth the protein (do not smear with mayonnaise) and rub the yolk on top, on a fine grater. This is our final beauty layer.

We level the yolk. Decorate the salad with a sprig of parsley. Our mimosa salad is ready.

Let's go try. We tried it. Well, very tasty! Try you.

Bon Appetit!

Delicious salad. How to make a classic, delicious mimosa salad

Mimosa salad is not only beautiful, it is also very tasty. If you love fish salads, this is the one for you. Mimosa salad is suitable both for weekends (you still need to tinker with it) and for holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes apple, rice and other ingredients are added to the salad.

I look forward to your comments. Like salads, what's wrong. What would you like

1. Video - Mimosa Salad. Simple salad recipes

1. Video - Culinary recipe. Mimosa salad"

You can cook mimosa at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, except for fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. Some recipes use butter, processed cheese, apples.

Mimosa is a multi-layered salad with canned fish. Delicious and nutritious. A frequent guest at festive feasts, it is popular in everyday lunches and dinners due to the simple cooking process.

The beautiful name of the mimosa salad is due to the top layer. Traditionally - yolk grated or crumbled on the surface of the salad, associated with a delicate spring flower.

The salad was very popular during the Soviet era. Now, housewives often prepare a delicious, nutritious dish that can be beautifully decorated and served on a festive table, like Olivier salad.

About the choice of mayonnaise

The best solution for mimosa salad is a thick, high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but do not allow the full flavor of the salad to unfold.

How to make layers in mimosa correctly

3 basic rules

Potatoes or rice (depending on the recipe) are the base.

This is a classic salad base ("pillow") for other ingredients, especially canned fish.

Canned food with onions, crushed with a fork, is added after a layer of potatoes (rice).

Place the remaining layers in the mimosa as you like, for example, divide the grated potatoes into 2 parts and add an additional layer of potatoes to the salad.

The traditional top is finely grated yolk without a mayonnaise net, decorated with fresh herbs (green onions, parsley, dill, etc.).

When laying out mimosa in layers, try to distribute the food evenly over the area of the dish. Pay attention to grated carrots and potatoes. Sprinkle the ingredients gently to avoid clumping.

Mimosa salad recipes with canned fish

Mimosa salad - a classic recipe with canned food

Ingredients:

Potatoes - 3 medium sized tubers,
Carrots - 3 things,
Egg - 3 pieces,
White onion - 1 head,
Canned food (pink salmon) - one 200 gram can,
Ground black pepper, mayonnaise - to taste,
Greens - for decoration.

Preparation:

Preparing the ingredients for the salad. I boil vegetables and hard boiled eggs. Fill with cold water for easy cleaning. I put it on a separate plate.
Peel the onion. I wash and cut finely and finely.
I rub peeled vegetables and eggs with a medium fraction. I shift it to individual dishes.
I take a large and beautiful salad bowl. Lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I do not ram the vegetable. I spread half of the grated ingredient evenly. Squeeze the mayonnaise on top and distribute it over the entire area of the salad bowl.

Helpful advice. Add ground black pepper between layers.

For the second layer of salad I use canned pink salmon. I open the can and drain the liquid. I put the fish on a plate and soften it with a fork. I put them in a salad bowl on top of the potatoes. Add mayonnaise dressing if desired.
I spread the onions. If it is too bitter and vigorous, I put less, after pouring boiling water over it.
The next in the mimosa is the second part of grated potatoes, followed by carrots. I make a small mayonnaise "pillow" between the vegetables.
Finally, add the grated egg to the salad. White first, yolk on top.
Decorate with chopped herbs. The classic mimosa salad is ready to serve. The salad will be an excellent addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Video recipe

Unusual recipe with canned food in tomato

Using sprat in tomato sauce is an interesting and daring move in mimosa salad. The dish has an unusual taste, but it turns out to be no less nutritious.

Ingredients:

Potatoes - 3 tubers,
Bow - 1 head,
Carrots - 2 things,
Egg - 6 pieces,
Sprat in tomato sauce - 200 g,
Mayonnaise (cold sauce) - to taste.

Preparation:

I cook eggs and vegetables in separate pans. Carrots and potatoes can be pre-peeled for convenience. Boil the eggs after boiling for 5-8 minutes.
I dip the boiled eggs into cold water. I clean, separate the whites from the yolks. I prefer to use yolks in salad for garnish. Add protein as desired.
I clean and finely chop the onion.
I take a sprat in a tomato out of the jar. I put it in a separate bowl, add the chopped onion.
Spread the salad in layers in a large, deep plate. I am making a small potato "pillow".
Then I spread the mixture of fish, tomato sauce from a jar and onions. Pour mayonnaise on the mimosa salad.
I make the next layer again from potatoes grated on a coarse grater. Lubricate with mayonnaise.
I add the grated protein, followed by the yolk.
To decorate the salad, I add sprigs of fresh parsley on top.

Bon Appetit!

Mimosa salad with mackerel and cheese

The classic version of cooking mimosa salad with canned food. For piquancy and special taste, grated cheese is used.

Ingredients:

Canned mackerel - 250 g
Potatoes - 3 tubers,
Onions - 1 head,
Carrots - 2 things,
Chicken eggs - 3 pieces,
Hard cheese - 150 g,
Mayonnaise (cold sauce) - 70 ml,
Decorating herbs (parsley) - 3 sprigs.

Preparation:

I put potatoes and carrots to cook. I cook hard-boiled eggs in another dish.
While the food is being prepared, I am busy with onions. I peel it off. I cut into small cubes. With a pronounced bitter taste, scald the onion with boiling water.
Holding the cooked vegetables, I drain the boiling water. I pour in cold water, leave it on for a few minutes to simplify the cleaning process.
I clean the eggs. Separate the whites from the yolks. I rub on a grater with a fine fraction (separately) and transfer to different plates.
I rub the cheese on a coarse grater.
I take out canned mackerel from the jar, knead it with a fork.
I decorate the salad beautifully using a large metal mold. I make the base from potatoes. I level it. I add cold mayonnaise, followed by finely chopped onions.
Once again, I don't grease with mayonnaise, the canned food is already very fatty.
On top I make a "hat" of egg white. I grease it with cold sauce.
I rub the peeled carrots on a fine grater. I add to the salad. I distribute over the area. I add the mayonnaise mesh.
For a beautiful design of mimosa, I make the top layer of grated egg yolks. I stick in sprigs of fresh herbs. I prefer parsley.
To soak the salad, I put it in the refrigerator for two hours.

Video recipe

Eat to your health!

Simple mimosa with cheese and butter

An interesting salad option without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare, it turns out incredibly tasty.

Ingredients:

Hard cheese - 100 g,
Chicken egg - 6 pieces,
Canned pink salmon - 1 can,
Butter (pre-frozen in the freezer) - 100 g (for a grater),
Mayonnaise (cold sauce) - 100 g,
Dill to taste.

Preparation:

I boil eggs. I clean, separate the whites from the yolks. I rub the whites on a grater with a coarse fraction, the yolks - on a fine one.
I clean the onion and cut it into small pieces.
I open the can of canned food. I drain the excess liquid, spread the fish. I remove the bones, grind with a fork, turning into a homogeneous mixture. I add the onion. I stir it.
I take a piece of butter out of the freezer. Finely chopped with a knife or rubbed on a grater. I do the same with cheese.
I turn to the assembly and decoration of the salad.
First I put in the squirrels. I add cold sauce. Cheese is next on the list for mimosa. I'm making a mayonnaise mesh again. I put fish and onions in the third layer (half of the total volume). I add a little mayonnaise.
I spread the chopped butter, followed by the fish and onion mixture with mayonnaise. Chopped yolks decorated with fresh dill sprigs act as a finishing touch.
I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to make mimosa salad with saury

Ingredients:

Potatoes - 3 pieces of medium size,
Carrots - 2 pieces,
Processed cheese - 2 pieces,
Onions - 1 piece,
Chicken egg - 4 pieces,
Saira - 1 can,
9% table vinegar - 2 large spoons,
Mayonnaise, salt - to taste,
Greens - for decoration.

Helpful advice. Use a fork to check if the vegetables are done. It is quite difficult to calculate the exact cooking time. The specific value depends on the variety and size of the tubers.

Preparation:

Carefully wash my potatoes and carrots. I put it in a saucepan, pour cold water. Cook until cooked.
Pour boiled vegetables with cold water to cool down faster.
I put eggs in a saucepan with cold water. I add 2 tablespoons of salt and pour in a little 9% vinegar. After boiling, cook for 7-9 minutes. I put it in cold water.
I peel the onion and peel. I wash it under running water. I put it on a cutting board. Shinku into small and thin particles. I transfer it to a deep plate.
I open the canned food. I remove excess liquid and remove bones that can ruin the salad experience. I spread saury to the chopped onion. I stir with a fork while chopping the fish.
I rub vegetables on a grater. I put them in separate bowls. I preliminarily separate products of animal origin. I rub the white and yolk separately from each other.
I remove the foil from the processed cheese. Grinding.
Layer-by-layer mimosa salad, "collect" the prepared ingredients.
I take a deep round dish. I put potatoes in, distribute them on a plate. I add the mayonnaise dressing. Salt a little (optional). Next comes saury with an onion. Next - the layers of processed cheese and proteins. I add the mayonnaise product.
At the final stage, I put grated carrots in the salad. Sprinkle with yolks on top. I don’t make the top mayonnaise mesh.
I close the prepared mimosa salad tightly with polyethylene cling film. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

Potatoes - 4 things,
Onion - 1 piece,
Egg - 4 pieces,
Sardine in tomato sauce - 250 g,
Carrots - 1 root vegetable,
Mayonnaise, green onion feathers - to taste.

Preparation:

I cook vegetables until tender. In a separate bowl, I bring the eggs to a boil. Boil for 7-9 minutes.
I clean the cooked and cooled vegetables from the peel.
I take out a large flat dish. I take the shape in the form of a heart. I put it on a plate.
Using a vegetable grater, I chop the potatoes. I make a mayonnaise mesh.
I open the can of canned sardines. I remove a small amount of liquid with a tablespoon. I grind the rest together with the fish. I put it in the salad. I distribute it evenly.
Finely chop the onion, spread the sardines on top.
The next in turn to go to mimosa is carrots. Grind like potatoes using a handy vegetable grater. I don’t forget about mayonnaise.
I crush the yolk. Then I spread the chopped protein. Pour the salad with mayonnaise on top.
I decorate the mimosa with green onion feathers.

Cooking video

Mimosa salad with apple, tuna and potatoes

Tuna is incredibly healthy and nutritious fish with a minimum of fat and a lot of protein. The use of apple in mimosa brings a touch of originality to the well-recognizable taste and makes it possible to “crunch” the salad.

Ingredients:

Potatoes - 3 medium sized tubers,
Egg - 4 pieces,
Carrots - 2 pieces,
Onions - 1 head,
Tuna (canned) - 200 g,
Apples - 2 pieces,
Mayonnaise - 6 large spoons
Salt to taste.

Preparation:

I boil vegetables in my uniform. At the same time, I put the eggs on the other burner. Pour the boiled components of the salad with cold water.
While the mimosa ingredients are cooling, peel and finely chop the onion. If the vegetable is very bitter, add boiling water over it.
I clean the cooled ingredients. I take out a handy vegetable grater.

Helpful advice. Do not use a blender to chop vegetables, otherwise you will get gruel, and not finely and evenly grated ingredients.

I grind vegetables (coarse fraction), eggs, after separating the whites from the yolks (fine fraction).

Helpful advice. I rub the apple last so it doesn't turn black.

I turn to the formation of mimosa. Each of the layers of the salad, except for the yolk top, I grease with mayonnaise. The first in line are potatoes. Distribute the chopped product evenly over the dish. I avoid large lumps.
The next layer is canned tuna. A very important addition to the fish will be a finely chopped onion.
I spread the proteins, followed by carrots (salt if desired). Finally, it's the apples' turn! Be sure to peel the fruit. Grate with a coarse grater.
At the final stage of mimosa formation, I add the yolk. I decorate the top of the salad beautifully.

Cooking mimosa with saury and rice

Ingredients:

Canned saury (in oil) - 1 can,
Carrots - 4 medium-sized root vegetables,
Egg - 5 pieces,
Rice - 100 g
Mayonnaise - 300 g,
Green onion - 1 bunch,
Salt, black pepper to taste.

Preparation:

Pre-prepare vegetables for salad. I put it in a deep saucepan. I put it on the stove.
I set the eggs to cook. I wash the rice with running water. I put it in the dishes. I fill it with water so that the product is hidden by 4-5 cm. I set the burner temperature to the maximum. After boiling water, I reduce the heat to a value close to the minimum. I cook for 14-18 minutes without lifting the lid. I turn off the stove. I leave the rice to rise for 15-20 minutes.
I clean the boiled eggs. Separate the whites from the yolks. I rub the whites on a grater with a coarse fraction (for the yolks, a small one is suitable).
I open the saury. I drain the excess liquid. I get the fish out of the can. I knead with a fork, picking the bones along the way.
I wash the green onions thoroughly. I dry it. Finely chop.
I take a large dish (baking dish). I spread the boiled rice. I distribute it in an even layer. I make a neat mayonnaise mesh.
Next, I put the fish mass from saury into the salad.
For each subsequent layer of mimosa, I make a mayonnaise mesh. The order is as follows: green onion (for piquancy and harmonious addition to fish), eggs, carrots.
I leave the yolks for the top of the salad, the traditional decoration of the dish. You don't need to make a mayonnaise mesh.
For a rich and pronounced taste, I recommend covering the mimosa with cling film and sending it to the refrigerator for two to three hours.

Calorie content of mimosa salad with different ingredients

The energy value of mimosa salad depends on the fat content of mayonnaise and canned fish. In one case, the hostess can use a low-calorie cold sauce along with tuna in their own juice, containing a minimum amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.