Today, our menu includes a popular dish that got its name from the top layer, which outwardly resembles bright yellow mimosa flowers, which have become an indispensable attribute of a women's holiday! The classic Mimosa salad originally consisted only of canned fish, cheese, eggs, butter and onions. Later, many housewives, for greater satiety, began to add layers of potatoes and carrots, and sometimes exclude cheese, which was a scarce product in Soviet times, from the recipe. Hence the confusion, in connection with which there are now many varieties of "Mimosa". Moreover, every housewife believes that her salad is undeniably correct and the best!

Of course, all versions are good in their own way and have the right to life, but we will still focus on the original recipe. Fortunately, cheese is now quite affordable, and all other products can be easily purchased at the grocery store at a high cost. Although this dish has the name of a seasonal plant, you can cook the classic "Mimosa" at any time of the year!

Ingredients:

• canned fish (saury, pink salmon, chum salmon, etc.) - 1 can;
• eggs - 4 large or 5 small;
• hard cheese - 100 g;
• onions - ½ small head;
• butter - 30-40 g;
• mayonnaise - about 150-200 g (to taste).

Mimosa salad classic recipe with photo step by step

How to make a classic salad "Mimosa" with canned food

1. Boil chicken eggs until cooked. Three proteins on a coarse grater, and put the yolks aside for now.
   
2. Chop the onion very finely. Optionally, you can remove the onion bitterness so that the taste of the salad is the most delicate. To do this, scald the onion slices evenly with boiling water and immediately discard them in a colander, getting rid of the liquid.
   
3. Cheese three finely.
   
4. We remove the fish from the jar, put it in a convenient dish and rub thoroughly with a fork.
   
5. You can form a salad in one salad bowl or at once in portions using the culinary ring. In any case, the layers should not turn out too high - in this case, "Mimosa" will be well saturated and will be the most delicious. So, the first thing we do is distribute the proteins. Apply a thin layer of mayonnaise.
   
6. We spread the fish on the protein mass, sprinkle it with onion slices.
   
7. Apply mayonnaise grease. Since we are preparing the classic "Mimosa" salad without potatoes and other hearty products that need abundant soaking, a lot of mayonnaise is not required here. To obtain a delicate, "airy" taste, it is better not to spread the mayonnaise with a spoon, but to apply, drawing a mesh, using a bag with a cut off a narrow corner.
   
8. Place the cheese shavings on the fish layer.
   
9. Rub the heavily chilled hard butter coarsely and distribute over the cheese. We apply mayonnaise.
   
10. We finish cooking the salad with yolks, but it is advisable to rub them and put them on the surface before serving, so that the yolk layer does not dry out ahead of time, and Mimosa does not lose its presentable appearance. Do not grease the yolks. Let the dish sit in the refrigerator for 2-3 hours, and then you can start tasting.
    

Classic salad "Mimosa" is ready! Bon Appetit!

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

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

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

Ingredients

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

How to make Mimosa salad

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

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

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

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

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

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

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

Mimosa salad - a classic recipe with canned food

Mimosa salad recipe with canned food.

Ingredients:

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

Cooking method:

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

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

Mimosa salad with sardines

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

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

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

Recipe for Mimosa salad with sardines.

Ingredients:

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

Cooking method:

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

Mimosa salad with saury

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

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

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

Mimosa salad recipe with saury.

Ingredients:

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

Cooking method:

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

Mimosa salad with cheese

Mimosa salad with cheese recipe.

Ingredients:

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

Cooking method:

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

Mimosa salad with rice

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

Mimosa with rice is a classic recipe.

Ingredients:

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

Cooking method:

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

Mimosa salad with pink salmon

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

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

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

Recipe for Mimosa salad with pink salmon.

Ingredients:

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

Cooking method:

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

Mimosa salad with apple

How to cook Mimosa salad with apple.

Ingredients:

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

Cooking method:

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

The most important secrets and subtleties of Mimosa salad

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

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

Canned food

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

Eggs

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

Mayonnaise

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

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

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

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, 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, 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.

You will find important secrets of taste, the right choice of canned food and sauce, effective serving in transparent dishes with an emphasis on multi-colored layers. Master the delicious traditions of a puff fish salad with eggs - relying on the quality of the products.

In a separate paragraph, we described simple decorations and proven ideas of what else to put in a salad tasty and inexpensive.

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Secrets of gentle "Mimosa"

1. Choosing good canned food.

Any saltwater fish will do. The salad will be easier if the canned food is in its own juice (natural). With saury, tuna, sardine or pink salmon, the dish will turn out to be distinctly fishy. Pay attention to the brands that were highly rated by experts in the Test Purchase program from Channel 1 in 2015-2017.

• Saira - "Dalmoreproduct", "5 seas".
• Pink salmon - "Tasty canned food", "Ultramarine", "Kitbay".
• Tuna - "Captain of Flavors".

You can also use fish in oil. It is most delicious to drain the oil into a separate container and add a little of it to the fish pulp and mayonnaise soak in the potato layers.

2. Do not overexpose eggs during cooking.

Exactly 10 minutes on medium boil to keep the yolks yellow. A sunny topcoat is the main feature of the beloved fish salad. See the end of the recipe for easy decorating ideas.

3. A fine mesh of mayonnaise is a guarantee of a harmonious taste.

Only with it, each layer feels good in the set. No need to clog the composition with mayonnaise abundance.

• It is convenient to make a mesh using a tall and soft package. Cut off the top corner for a small hole and press on the bag without fanaticism. Or we can use a pastry bag.
• If you are not a fan of homemade sauce, take a look at three brands for Provencal - Miladora, Mr. RICCO "," Ryaba ".

4. Always collect the "Mimosa" salad from the cooled components.

Step-by-step classic recipe with photo

Cooking time - 15 minutes for assembly + up to 50 minutes for preparing ingredients.

We need:

• Boiled potatoes - 4 pcs. medium size (400-450 g)
• Boiled carrots - 3 pcs. medium size (300-350 g)
• Hard-boiled chicken eggs - 6 pcs.
• Bulb onions - 1 pc. (small, up to 80 g)
• Fish pulp - 1 canned food (250-300 g)
• Mayonnaise - 100 ml + 1 tbsp. a spoon
• Salt, black pepper - to taste
• Optional for garnish: tomato and dill sprigs

Let's prepare the ingredients.

Boil potatoes. Put in boiling water, cook over medium heat for up to 30 minutes. The finished root vegetable slides off the knife when pierced. Put the pan under cold water from the stove. Vegetables are easier to peel after such extreme cooling.

Boil the carrots. Do not cut off the butt and nose, do not clean, use all the tips above. Cooking time - up to 40 minutes.

Put the eggs in cold, well-salted water. Cook from the moment of boiling for no longer than 10 minutes. We put it under cold water right from the stove.

Grind the ingredients:

• potatoes - on a coarse or medium grater;
• carrots - medium or small;
• we divide the eggs into whites and yolks and separately also three on a grater.

We love large protein flakes and small yolks.

We don't take much onion. Half a medium onion is enough. Cut into small cubes and scald with boiling water to release the bitterness. Drain, let cool.

If you like the contrast of flavors, attract the sweet and sour crunch of pickled onions. To do this, 1 tbsp. take a spoonful of vinegar 3 tbsp. tablespoons of sugar, add to the onion, wait 20 minutes, drain the juice. The savory ingredient is ready.

We collect the salad in layers.

Cut off the tip of the mayonnaise package or put the sauce in a pastry bag.

We start with the fish layer. We take out the fish pulp and knead it with a fork. It can be mixed with a little mayonnaise if we use canned food in our own juice.

Layer order.

• Fish pulp with a little oil / mayonnaise.
• Egg whites + mesh of sauce.
• Carrots + mayonnaise.
• Pickled onions or scalded with boiling water.
• Potatoes + mayonnaise (smooth evenly).
• Egg yolks + decoration.

The step-by-step photos below will show you how to stack your flaky classics in a transparent salad bowl.

The order of layers can be done differently.

Divide the potatoes in half and add a layer of half of the potatoes right after the fish. The other half remains in place - in front of the yolks. You can also divide carrots. These "half solutions" that increase the number of layers are especially good for portioning. Add beauty and air to every clear glass!

We hope the assembly principle of the classic Mimosa recipe is clear. It remains to take a closer look at new ideas for the composition and please the eye with graceful decor options. We offer the most simple but effective ones.

How to decorate and what to add if the classics are bored

What to add?

• Boiled rice instead of potatoes.
• Small cubes of peeled tomatoes on a protein or potato layer.
• Grated hard cheese before or after carrots. Place a slice of cheese in the freezer before grating, and grate it finely and quickly over a plate. Then he gently lay down and add tenderness to the salad.
• Combine cheese and green apple drizzled with lemon juice.
• Chop the olives finely, making a bright black stripe on the slice of the salad cake. It is best to put the exotic in front of the carrots.

How to decorate and serve your favorite fish salad?

A rose made from tomato peel is very simple: follow the photo step by step.

Other simple decor options are self-explanatory.