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Mimosa salad: extraordinary tenderness - With mushrooms. Fresh idea: fish salad with mushrooms

10.03.2020 Pies

Sometimes you want to dilute the usual family meals and dinners for some unusual dish or diversify it festive feast... Mimosa salad with mushrooms will help to add variety to the usual diet: fried or canned mushrooms, honey mushrooms, chanterelles, etc. The combined snack salad, which successfully combines mushrooms and fish, will become a regular at family and festive meals.

Mimosa salad with mushrooms, recipe with mushrooms

Ingredients

  • Canned champignons - 250-300 g
  • Saury in oil - 200 g
  • Chicken egg - 4 pcs.
  • Potatoes - 300 g
  • Medium onion - 2 pcs.
  • Large carrots - 2 pcs.
  • A little salt and mayonnaise

How to make homemade mushroom mimosa

Someone adds to puff salad fried mushrooms, some - pickled, with a pleasant sour taste.

In this recipe we use canned mushrooms: they neutralize the fat content of saury and give the salad more tenderness.

Let's prepare a Mimosa salad with champignons according to a step-by-step recipe:

  1. Add the onion slices.
  2. Put carrots and grease with mayonnaise.
  3. Add protein layer plus mayonnaise.
  4. Cover the bottom of the salad bowl with a layer of fish and coat with mayonnaise.
  5. We take out the saury in a plate, letting the juice drain (we don't need it), and knead it with a fork into a homogeneous mass.
  6. Three potatoes, carrots, egg ingredients on a fine grater - all separately.
  7. Grind the onion with a sharp knife, fill it with boiling water, after 15 minutes. drain it: boiling water will relieve the cutting of bitterness.
  8. We cool boiled foods, peel, separate the yolks and whites.
  9. Boil carrots and potatoes, separately - chicken eggs.
  10. We put potato mass, add some salt and season with mayonnaise.

Sprinkle ready salad Mimosa, whose recipe has already been tried by more than one hundred chefs, with grated yolks, put it in the refrigerator for 1.5-2 hours, put it on the table and invite the household to taste the outlandish salad.

Mimosa salad recipe with mushrooms and fresh cucumbers

Ingredients

  • - 1 bank + -
  • - 5 pieces. + -
  • - 3 pcs. + -
  • - 2 pcs. + -
  • - 2 pcs. + -
  • — 300 g (can be fresh or pickled). + -
  • - 150 g + -
  • - 1 PC. + -
  • - 50 g + -
  • — for decoration (greens added to a salad appetizer enrich its taste, since it is in harmony with the mushroom aroma). + -

How to make an unusual Mimosa with cucumbers and mushrooms step by step

In Russia, fish is rarely combined with champignons, honey agarics, chanterelles, boletus and other mushrooms: they are usually served with meat and added to meat soups, salads and other dishes. However, fish and mushrooms complement each other perfectly: the mushroom flavor brings an unusual pleasant taste to the dish and saturates it with proteins.

If you want to get on the way out hearty snack with excellent taste and aroma, salad with mushrooms and salmon is the best solution. Let's prepare Mimosa with champignons following the detailed recipe.

  1. We spread the red fish from the jar on a dish (oil and juice from the fish are not added to the salad) and knead it with a fork.
  2. Cut the onion into half rings and soak in boiling water for 10 minutes to eliminate the pungent taste.
  3. If the mushrooms are pickled, remove them from the jar and cut them into small pieces or thin slices. We wash the fresh mushrooms, cut into slices and fry, adding butter to the pan.
  4. Boil carrots with potatoes, eggs separately. Cool the cooked food and clean it.
  5. Three carrots and potatoes on a medium grater.
  6. Rub on a fine grater egg whites, yolks and hard cheese(separately).
  7. Cut fresh washed cucumbers into small cubes.
  8. Layer by layer, put the fish mass, onion half rings, grated potatoes, mushrooms, cucumber cubes, carrots, grated protein and cheese in a salad bowl. We coat each layer with mayonnaise.

Sprinkle the mimosa with mushrooms with grated yolks, decorate with dill sprigs and put the salad in a cool place for a couple of hours. After we start tasting salad appetizer prepared according to unconventional recipes.

Bon Appetit!

Mimosa salad one of traditional salads which can be found on festive table... Many people fell in love with it for its simplicity of preparation and simplicity in the selection of ingredients. Most often it is prepared with canned fish, which is not difficult to buy.

Traditionally lettuce is stacked in layers and each layer is very important in this salad. If you correctly decompose all the ingredients, you can get a very tasty and hearty salad... There are a lot of options as possible from ordinary canned fish, and in our case, saury can be made without a similarly delicious mimosa salad.

In the classic recipe, of course, it is best to use saury, but if there is none, then try other similar canned foods (sardinella, tuna, mackerel). There won't be many ingredients in this recipe. Everything is very simple and tasteful, nothing superfluous.

Ingredients.

  • 1 can of saury.
    3-4 medium potatoes.
    4 eggs.
    2 carrots.
    Mayonnaise.

Cooking process.

This salad uses only boiled vegetables therefore, potatoes and carrots need to be boiled early, as well as boiled eggs. Open saury to drain excess oil.

Vegetables are cooked, cooled, of course you need to peel them.

The first and the most tasty layer this is saury, we shift it into a mold and knead it with a fork until homogeneous mass... This is easy to do, since canned fish can be kneaded very easily even with a fork.

Lubricate the first layer with mayonnaise.

Three potatoes on a grater and put in a second layer.

Then grease with mayonnaise again.
Divide the eggs into whites and yolks. Let's put aside the yolks for now, we'll return to them later, but three squirrels on the track and put them in a third layer.

For the proteins and mayonnaise, spread the grated carrots and grease with mayonnaise again.

Distribute the grated yolks with the last layer. It is thanks to the yolks that this salad is called mimosa. For the similarity to the first spring flower.

After applying the yolks, the salad should stand in the refrigerator for at least 1 hour.
So that all layers are well saturated with mayonnaise.

Mimosa with saury and boiled corn

There are so many options for how you can make this salad, but I have my favorite recipe and, as the author, I will share this recipe with you. I also like the classic, but since I am a creative person, I am constantly drawn to experiments. This is how, after another experiment, this recipe for mimosa salad with Korean carrots and corn.

Ingredients.

  • 1 can of saury.
    1 onion.
    2-3 potatoes.
    4 chicken eggs.
    150 g Korean carrots.
    Half a can of canned corn.
    Mayonnaise.

Cooking process.

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

Finely chop the onion on top of the fish.

Now coat with mayonnaise.

Boil the potatoes, grate and lay out. After adding the potatoes, you can add a little salt.

Season the potatoes with mayonnaise and spread in a thin layer.

Next layer and Korean carrots. For convenience, you can cut it a little into small pieces.

Also season with mayonnaise in a thin layer.

We will not separate the eggs. Chop finely together with whites and yolks. Put on salad.

Again we coat with mayonnaise.

And at the very end we decorate the salad with corn. Corn is in good contact with mayonnaise and due to this it adheres perfectly to the very top of the salad.

We transfer the salad to the refrigerator and leave it for 2-3 hours.
Then you can serve and enjoy a completely new mimosa salad with corn and Korean carrots.

Video recipe for making salad with saury

Mimosa with rice and cheese

Here is another version of mimosa salad for you, but now let's try to make a salad with rice. It turned out very satisfying.

Ingredients.

  • 1 can of canned fish.
    120 images
    140 cheese.
    4 eggs.
    200 carrots.
    1 onion.
    Half a bunch of onion feathers.
    Mayonnaise.
    Salt and pepper to taste.

Cooking process.

For salad, in addition to carrots and eggs, you need to cook rice. Before cooking, be sure to rinse it thoroughly. Put in a saucepan and cover with water. Water is needed 5-6 cm above the rice level. Cook the rice until tender and drain the water.

Simultaneously cook carrots and eggs.

The first layer is boiled rice and mayonnaise.

We put the crushed fish in the second layer.
Next is a layer of finely chopped green onion and onion feathers.

The grated proteins will go after the onion layer. Smear the proteins with mayonnaise.
Next, boiled carrots and mayonnaise.

And the very final touch will be a layer of grated cheese and grated egg yolks. For beauty, decorate the top of the salad with sprigs of greenery.

Leave the salad in the refrigerator for 2-3 hours. Bon Appetit.

Mimosa salad with mushrooms and cheese video

We would like to introduce you to the "Mimosa" salad, but prepared in a new way. In this recipe, we added mushrooms, fresh cucumber and cheese. It turned out completely new taste, brighter and more saturated. Preparing such a salad is simple, it looks beautiful and festive.

We will fill the salad prepared according to the recipe from our website.

Necessary products

  • potatoes - 200 gr
  • carrots - 200 gr
  • eggs - 4 pcs.
  • tuna in oil - 1 can
  • champignons - 0.3 kg
  • fresh cucumber - 2 pieces
  • hard cheese - 0.1 kg
  • Dill
  • mayonnaise

Let's start cooking

  1. We wash the potatoes and carrots, put them in a saucepan, fill them with water, add salt and cook until tender. Let the prepared vegetables cool, then peel and grate.
  2. Put the eggs in a saucepan with water and put on the fire. Bring to a boil and cook for 10 minutes. After that, we take them out immediately into ice water, cool and clean them from the shell. Then we divide the eggs into yolks and whites. Grate the whites, and chop the yolks with a fork.
  3. Grate hard cheese. Fresh cucumber cut into small cubes.
  4. Open a jar of tuna and knead the fish with a fork.
  5. Cut the mushrooms into small pieces and fry on vegetable oil until golden brown.
  6. We begin to shape the salad. We take a dish and install a split ring on it. We will lay out the products in layers, smearing each with mayonnaise. Put all the prepared ingredients in this order: potatoes, tuna, carrots, mushrooms, cucumbers, proteins, cheese and put the yolks on top.
  7. Cover the finished salad with plastic wrap and refrigerate for 2-3 hours.
  8. Before serving, remove the ring and decorate the salad. On the sides of the lettuce, apply a little mayonnaise and attach dill sprigs and a little dill on top to it. You can put whole fried mushrooms in a corner.

Bon Appetit!

We are offering to you classic recipe salad "Mimosa". Traditionally, the salad is decorated with grated yolk, therefore the dish resembles a spring flower, in whose honor it got its name. "Mimosa" usually prepared using canned fish ... The dish looks bright, its taste is very delicate.

We invite you to familiarize yourself with the recipe for a delicious Mimosa salad with step by step photos on our website.

It is being prepared from available ingredients, at the same time it turns out elegant and tasty. All guests will want to try this salad of a beautiful sunny color.

Cooking time: 45 minutes
Servings: 2-3

Ingredients:

  • canned sardines in oil (200-300 g);
  • chicken egg (6 pcs.);
  • onion (1 pc.);
  • hard cheese (100 g);
  • mayonnaise (200 ml);
To prevent the onion from becoming bitter, you can pre-marinate it for a few minutes in water with the addition of sugar (1 tsp) and vinegar (1 tbsp), or pour over boiling water.

Preparation:

  1. Wash the eggs and boil them hard (within 8-10 minutes after boiling). Cover with cold water.
  2. Drain the oil from the sardines. Separate the meat from the bones and knead with a fork.
  3. Peel the eggs, separate the whites from the yolks. Grate whites and yolks separately on a fine grater.
  4. Mix the proteins with 100 ml of mayonnaise, add salt, pepper, and other spices to taste.
  5. Wash, peel, chop the onion.
  6. Grate the cheese and mix with 100 ml of mayonnaise.
  7. Arrange the salad on a platter in layers. The first layer is half of the proteins with mayonnaise.
  8. The second is half a sardine.
  9. The third layer is half an onion.
  10. The fourth is half of the cheese with mayonnaise.
  11. The fifth layer is the second half of the proteins with mayonnaise.
  12. The sixth is the second half of the sardines.
  13. The seventh layer is the second half of the onion.
  14. The eighth is the second half of the cheese.
  15. The ninth layer is the yolks.
  16. Decorate the salad with dill.
It is advisable to put the dish in the refrigerator for two hours so that the layers are soaked.

We also suggest watching a video recipe for a salad:

This recipe uses tuna instead of the usual sardines. Thanks to this ingredient, the salad tastes more refined. But you can substitute other canned fish for the tuna if you wish.

Cooking time: 30 minutes
Servings: 3-4

Ingredients:

  • canned tuna, in oil (200-300 g);
  • boiled chicken egg (5 pcs.);
  • boiled potatoes (3 pcs.);
  • boiled carrots (2 pcs.);
  • green onions (1 bunch);
  • dill (for decoration, to taste);
  • mayonnaise (200 ml);
  • salt, pepper, other spices (to taste).

Preparation:

  1. Drain the oil from the tuna. Mash the fish with a fork.
  2. Peel the eggs, separate the whites from the yolks. Grate whites and yolks separately.
  3. Wash green onions, dry with a napkin. Cut in small pieces.
  4. Wash the dill and dry it with a napkin.
  5. Arrange the salad on a platter in layers. The first layer is potatoes. Lubricate with mayonnaise. Add salt, pepper and other spices if desired.
  6. The second layer is tuna.
  7. Third - green onions... Make a mayonnaise mesh.
  8. The fourth layer is carrots. Lubricate with mayonnaise.
  9. The fifth layer is proteins.
  10. The sixth is the yolks. You can lay out a pattern with them.
  11. Decorate the salad with dill sprigs.

We offer you a video recipe for the dish:

The addition of cod liver adds a whole new flavor to the dish. Try making a salad like this: it may become one of your favorite dishes.

Cooking time: 1 hour
Servings: 2

Ingredients:

  • cod liver in oil (100-200 g);
  • potatoes (2 pcs.);
  • chicken egg (3 pcs.);
  • carrots (2 pcs.);
  • green onions (0.5 bunch);
  • dill (for decoration, to taste);
  • mayonnaise (200 ml);
  • salt, pepper, other spices (to taste).

Preparation:

  1. Wash the potatoes and cook until tender in salted water (about 20-25 minutes after boiling).
  2. Wash the eggs and boil them hard (8-10 minutes after boiling).
  3. Wash the carrots and cook until tender (about 15-20 minutes after boiling).
  4. Drain the cod liver oil. Mash the fish with a fork.
  5. Peel and grate potatoes.
  6. Peel the eggs, separate the whites from the yolks. Grate whites and yolks separately.
  7. Peel and grate the carrots.
  8. Wash the onion, dry with a napkin. Grind.
  9. Wash the dill, dry with a napkin. Cut into large pieces.
  10. Lay the salad in layers on a platter or in portioned glasses. The first layer is potatoes. Lubricate with mayonnaise. Add salt, pepper and other spices if desired.
  11. The second layer is green onions.
  12. The third is cod liver. Make a mayonnaise mesh.
  13. The fourth layer is proteins.
  14. The fifth is carrots. Lubricate with mayonnaise.
  15. The sixth layer is the yolks.
  16. Decorate the dish with dill.

The dish is ready! (You can put the salad not on a large plate, but in small bowls, as shown in the photo for the recipe.)

This recipe uses lightly salted pink salmon. Such a dish will not leave anyone indifferent. After tasting it, guests will surely want to eat an extra portion.

Cooking time: 30 minutes
Servings: 3

Ingredients:

  • slightly salted pink salmon, fillet (200 g);
  • boiled potatoes (2-3 pcs.);
  • boiled chicken egg (3 pcs.);
  • hard sweet cheese (100 g);
  • chilled crab sticks (100 g);
  • onions (0.5 pcs.);
  • dill (for decoration, 1 bunch);
  • mayonnaise (150 ml);
  • salt, pepper, other spices (to taste).

Preparation:

  1. Cut the pink salmon fillet into small / small pieces.
  2. Peel and grate potatoes.
  3. Finely chop the crab sticks.
  4. Wash and peel the onion. Cut into small cubes.
  5. Wash the dill, dry with a napkin and chop (leave a few whole branches for decoration).
  6. Arrange the salad on a platter in layers. The first layer is potatoes. Add salt, pepper and other spices if desired.
  7. The second layer is onions. Lubricate with mayonnaise.
  8. Third - crab sticks... Make a mesh of mayonnaise.
  9. The fourth layer is cheese. Make a mayonnaise mesh.
  10. The fifth is pink salmon.
  11. The sixth is proteins.
  12. The seventh layer is the yolks. You can lay them out with a pattern.
  13. Decorate the salad with chopped dill around the edges and dill sprigs in the middle. An example of decoration can be seen in the photo for the salad recipe.

The dish is ready!

This recipe uses a classic combination of fish and rice. The dish turns out to be very tasty and nutritious. The highlight of the dish is the decoration. Shrimp and red caviar give the salad a festive look.

Cooking time: 1 hour
Servings: 3

Ingredients:

  • slightly salted salmon, fillet (300 g);
  • rice (100 g);
  • chicken egg (2 pcs.);
  • hard cheese (100 g);
  • cucumber (1 pc.);
  • boiled shrimp (for decoration, 100 g);
  • red caviar (for decoration, 50 g);
  • dill (for decoration, to taste);
  • mayonnaise (100 ml);
  • salt, pepper, other spices (to taste).
To make the rice for the salad tasty and crumbly, it is important to cook it correctly. Rinse the groats. Then you should put the rice in boiling water in a 1: 2 ratio. Salt. You need to cook the cereal for about 20 minutes, until it absorbs all the water. (Please be aware that rice varies, please read the packaging carefully before purchasing.)

Preparation:

  1. Boil rice.
  2. Wash and boil the eggs hard-boiled (about 8-10 minutes after boiling).
  3. Cut the salmon into small pieces.
  4. Peel the eggs, separate the whites from the yolks and grate separately.
  5. Grate cheese on a coarse grater.
  6. Wash the cucumber and cut into cubes.
  7. Open a can of caviar.
  8. Wash the dill, dry with a napkin. Grind.
  9. Arrange the salad on a platter in layers. The first layer is Fig. Lubricate with mayonnaise. Add salt, pepper and other spices if desired.
  10. The second is a cucumber.
  11. The third layer is cheese. Make a mayonnaise mesh.
  12. The fourth is salmon.
  13. The fifth layer is proteins.
  14. The sixth is the yolks.
  15. Decorate the dish with shrimps, caviar and dill (an example of decoration can be seen in the photo for the recipe).

The salad is ready, you can serve it to the table!

This salad will appeal to those who prefer mushrooms to fish. It will also appeal to vegetarians who do not eat meat, but do not deny themselves the use of eggs. This dish consists of minimum quantity ingredients and preparation is quite simple.

Cooking time: 20 minutes
Servings: 2-3

Ingredients:

  • pickled mushrooms - champignons / others (200-300 g);
  • boiled potatoes (2-3 pcs.);
  • boiled chicken egg (3-4 pcs.);
  • boiled carrots (2 pcs.);
  • lollo rossa salad / frize / other (for decoration, 100 g);
  • mayonnaise (100 ml);
  • salt, pepper, other spices (to taste).

Preparation:

  1. Drain the marinade from the mushrooms, chop them.
  2. Peel the potatoes, chop finely or grate.
  3. Peel the eggs, separate the whites from the yolks and finely grate into different bowls.
  4. Peel the carrots, grate.
  5. Rinse the salad and dry with a napkin.
  6. Arrange the salad on a platter in layers. First layer - carrots, make a mayonnaise mesh.
  7. The second is proteins. Lubricate with mayonnaise. Add salt, pepper and other spices if desired.
  8. The third layer is potatoes.
  9. The fourth is mushrooms. Lubricate with mayonnaise.
  10. The fifth layer is the yolks.
  11. Decorate the dish with lettuce leaves.

Bon Appetit!

Text: Ekaterina Khrushcheva

4.8333333333333 4.83 / 6 votes

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