Mimosa salad with cheese is a classic dish of any feast. We have a selection of 9 of the most interesting recipes on our website.

• canned sardine in oil - 1 can,
• Eggs - 2 pcs.,
• half bulb,
• Carrots - 1 pc.,
• Processed cheese - 1 pc.,
• Mayonnaise,
• Salt,
• Sunflower oil

Boil hard-boiled eggs. Cool them down and clean them up. Separate the whites from the yolks. In a separate bowl, grind the yolks into small crumbs. They will be used to top the salad.

Grate the whites on a fine grater.

Peel onions and carrots. Onion cut into small cubes.

Grate the carrots on a medium or fine grater.

Fry the carrots, stirring, in vegetable oil until tender.

Mash the canned sardines with a fork.

Grate the processed cheese on a medium grater.

All products are cooked, and you can start shaping the salad. Lay out the sardines in the first layer. Cover with a layer of onions.

Lubricate this layer with mayonnaise.

Throw in the fried carrots.

Pour again with mayonnaise. Salt.

Flatten the carrots with a spoon.

Lay out a layer of grated proteins. Mayonnaise in this layer is optional.

The final layer of Mimosa salad is processed cheese. Lay it on top of the salad.

Sprinkle the salad with yolk crumbs.

Salad "Mimosa" classic with cheese is ready. To make it even more tasty and juicy, put it in the refrigerator for 1 hour. Good appetite!

Recipe 2: Mimosa salad with potatoes, canned food and cheese

• 6 boiled eggs
• 4 medium boiled potatoes
• 2 medium boiled carrots
• 1 medium onion
• 50 g hard cheese
• 1 can of canned mackerel
• 200 g mayonnaise

Grate potatoes.

Chop the onion.

Pour boiling water over the onion for a couple of minutes and drain. In this case, the onion loses its bitterness and sharpness and does not spoil the tenderness of the salad.

Grate carrots.

Mash the fish with a fork.

Cheese grate on a fine grater.

Proteins grate on a fine grater.

Grate the yolks on a fine grater.

We spread the salad in layers, as shown in the photos:
(lubricate each layer with mayonnaise).

1 - potatoes, a little salt, grease with mayonnaise.

2 - onion, grease with mayonnaise.

3- cheese, grease with mayonnaise.

4 - fish, grease with mayonnaise.

5 - proteins, grease with mayonnaise.

6 - carrots, salt a little, grease with mayonnaise.

7 - yolks, do not grease with mayonnaise.

Let it brew for several hours in the refrigerator. Mimosa salad is ready! Bon Appetit!

Recipe 3: Mimosa salad with canned food and melted cheese

• canned fish - 1 jar;
• processed cheese - 1 pc.;
• carrots - 1 pc.;
• chicken eggs - 3 pcs.;
• potatoes - 2 pcs.;
• mayonnaise - 200 gr.

Open canned fish, drain the unnecessary liquid and mash with a fork, after putting it in a salad bowl.

Boil the eggs and for the next layer use only boiled whites, grated on a fine grater.

Soak the layer with mayonnaise.

Wash large carrots, boil, peel off the skin and grate on a fine grater.

Soak again with mayonnaise.

Rinse, boil, peel and grate two medium-sized potato tubers, as well as carrots, but already large.

Spread with mayonnaise. You need a little more mayonnaise for this layer, because. potatoes should be well soaked

Grate melted cheese on a fine grater and mix with finely crushed egg yolk.

Let it brew for at least two hours in the refrigerator and serve. Bon Appetit!

Recipe 4: Mimosa Salad with Sardines and Cheese (Step by Step)

• potato tubers - 2-3 pcs.,
• carrot root - 2 pcs.,
• table chicken eggs - 6 pcs.,
• turnip - 1 pc.,
• hard cheese - 50 g,
• canned food (sardine) - 1 can,
• mayonnaise sauce - 200 g,
• salt.

Boil potatoes and carrots until tender. Cool the vegetables and remove the skin. Grind potatoes on a fine grater.

We also grate carrots.

We clean the turnip from the husk, finely chop with a knife and pour boiling water for 10 minutes to remove excess bitterness.

Open a can of canned food, drain the liquid, and knead the fish.

Cook hard-boiled eggs for 8-10 minutes, and then grate the whites and yolks separately. Hard cheese rubbed on a fine grater.

Now we begin to form the dish, for this we lay out our ingredients, spreading each layer with mayonnaise sauce in this order:

Potatoes (slightly salted).

Pickled turnip.

Grated cheese.

Canned food.

Shredded chicken proteins.

Shredded carrots.

And now sprinkle the dish with grated yolks and put in a cold place to soak. Decorate with dill. Bon Appetit!

Recipe 5: Mimosa Salad with Butter and Cheese (Step by Step Photos)

• Canned fish "Saira" - 1 can
• Chicken egg - 5 pcs.
• Hard cheese - 100 g
• Butter - 80 g
• Mayonnaise - to taste
• Onion - 1 pc.
• Dill - 1 sprig

Boil eggs. After boiling water, boil them for 10 minutes, then drain the water and cool in cold water.

Separate eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want to have juicy and crunchy onions in the salad, fill it with ice water, if you prefer soft, then hot water. After 5-10 minutes, drain the water, dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain excess liquid from the canned food, mash the fish with a fork. If there is not enough juiciness in the fish mass, add liquid and mix.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer is egg whites, put a mayonnaise net on them, sprinkle with grated cheese on top. Cheese adds flavor to the salad.

Then lay out a layer of fish mass, apply a mayonnaise net, pour chopped onion on top and lightly tamp with a spoon, just a little.

Freeze the butter first in the freezer and grate the frozen butter on the onion layer.

Spread the top layer with egg yolks.

Decorate the salad with dill sprigs. Bon Appetit!

Recipe 6: Mimosa salad with saury and Dutch cheese

Delicious tender cheese salad with canned saury.

• 1 can of canned saury (in oil or in its own juice);
• 100 grams of Dutch cheese (or 2 packs of processed cheese);
• 1 pickled onion;
• 3 hard-boiled eggs;
• mayonnaise.

Finely chop the onion, pour ½ cup of water with 1 tablespoon of vinegar and leave for 15-20 minutes. In this way we remove his bitterness.

We take a flat plate and begin to spread the salad in layers:
1 layer - drain the liquid from the canned food, knead the fish itself with a fork and put it on a plate.

2 layer - drain the water from the onion, and spread the onion evenly on the fish.

3 layer - three whites on a fine grater.

4 layer - mayonnaise.

5 layer - three cheese on a grater.

6 layer - mayonnaise.

7th layer - three yolks on a fine grater. It is better to do this directly above the salad, then it will turn out to be a more even and airy layer.

Mimosa salad with saury and cheese is ready!

Recipe 7: Mimosa salad with potatoes and cheese (step by step)

• sardine in a can - 1 can
• potatoes - 2 pcs
• carrots - 2 pcs
• onion - 150 gr
• egg - 5 pcs
• hard cheese - 100 gr
• mayonnaise

Peel the onion, cut into small pieces. So that the onion in the salad does not taste bitter, pour boiling water for 10 minutes. Then drain the water and cool. Remove the fish from the liquid and mash with a fork. If the fish is dry, you can add a little juice in which it was.

Boil chicken eggs. Cool down, clean up. Separate the whites from the yolks. Separately, grate the whites and yolks on a medium grater.

Rinse and boil potatoes and carrots until soft. Cool, remove the skin. Grate on a medium grater. Also grate hard cheese.

All products are prepared, it remains to lay out the salad in layers.

Lightly season each layer with salt and grease with mayonnaise. Use a deep salad bowl to arrange the salad.

Lay the layers in the following order: potatoes, fish, onions, protein, carrots, egg yolk, hard cheese. Let the salad rest for a bit and serve.

Bon Appetit!

Recipe 8: Mimosa salad with cheese and apple (with photo)

• canned sardine in oil - 200 g;
• eggs - 4 pcs.;
• onion - 1 pc.;
• medium-sized potatoes - 3 pcs.;
• carrots - 2-3 pieces;
• apples - 2 pcs.;
• mayonnaise - 250 g.

First you need to thoroughly wash the potatoes and carrots and boil them until tender. Hard boil eggs. Cool vegetables and eggs and peel. Separate yolks and whites. Wash apples, remove skins and seeds.

During the preparation of Mimosa, vegetables and eggs will need to be grated. This can be done directly above the plate on which the salad will be laid out. However, it will be much more accurate if the potatoes, apples and squirrels are grated into separate plates. It is best to use a grater with large cells for this.

Grate the carrot into a small grater. Some carrots can be left for decoration. Peel the onion and chop finely. In order to remove a little bitterness from it, you need to pour boiling water over the onion for a few minutes, after which the water is drained.

Remove the sardine from the jar and mash with a fork, adding a little oil in which the fish was. When all the components are prepared, you can start assembling the salad. To do this, you need to choose the right container. Basically, two laying options are used: in a deep plate or on a flat dish. In the latter case, it is convenient to use a detachable form for laying the salad. Place potatoes on the bottom layer.

Lubricate the potato layer with mayonnaise. Put the mashed sardine on top, and then the onion.

Put apples on the onion, which must be greased with mayonnaise.

The next layer is grated squirrels and mayonnaise again.

Put a layer of carrots on top of the proteins. Lubricate it with mayonnaise.

It remains to make the last layer - yolks grated on a fine grater. To keep the yolks fluffy, grate them directly on the salad. Do not grease with mayonnaise on top. Decorate the salad with herbs, carrots and refrigerate for at least 1 hour.

After aging in the refrigerator, carefully remove the detachable form and serve a beautiful and very tasty Mimosa salad on the table.

Now you can often hear "fi" in the direction of the popular Soviet mayonnaise salads. I don't think it's deserved. At one time, they were a salvation for many housewives on holidays, as they were prepared from products that could be bought or, in extreme cases, “get it”, they looked festively elegant and, moreover, were also quite satisfying. Let's remember Mimosa salad today. The classic recipe with a photo will be at the very beginning, where we will take a detailed look at all its ingredients, layers and cooking method. And then we will go all out and play with tastes, replace some of the products, or add others for more variety.

Salad "Mimosa" with pink salmon: recipe with photo

Traditionally, the salad was prepared with fish, preferably from the salmon family: pink salmon, chum salmon, salmon, sockeye salmon. Well, if there were none, then from saury, sardines. And, of course, as they said before and as they often say now, it was “canned”. In principle, there are not so many recipes, but the principle is the same everywhere - alternating layers, smeared with mayonnaise and grated egg yolk as a decoration. However, it is in the classic recipe that there is one nuance ...

Ingredients

• pink salmon - 1 can;
• potatoes - 2 pieces;
• carrots - 1 pc;
• eggs - 2pcs;
• butter - 50g;
• salt - to taste;
• mayonnaise - 150g.

How to make mimosa salad

1. Drain the liquid from the canned pink salmon, transfer it to a small bowl.
2. Knead with a fork.
   
3. Puff snacks look beautiful when served either with the help of a chef ring, or in transparent salad bowls or even glasses. I took a square shape, in which I laid out everything in order. The first row is a fish. With this supply, all layers should be lightly tamped.
   
4. And now that nuance. As you probably noticed, butter is on the food list. We need it frozen. We rub it on a fine grater.
   
5. Lay on top of the salmon. With it, the dish will be very tender and at this stage mayonnaise is not needed yet.
   
6. Boil the eggs in advance. We need protein and yolk separately. Therefore, I recommend boiling eggs like this: pour cold water, wait for a boil, wait 1 minute, turn off the heat, cover and leave in hot water for 10-15 minutes, then drain the water and pour cold water until it cools completely. With this preparation, the yolk will cook completely, but will not be digested and will remain a beautiful bright yellow color, without blue. We clean the eggs, cut them, take out the yolk and put it aside for now. We rub the protein on a coarse grater.
   
7. Sprinkle them with oil.
   
8. Lightly press down with the back of a spoon and grease with mayonnaise.
   
9. Vegetables - potatoes and carrots are also prepared in advance, cooked "in uniform". Then cool, remove the skin and rub. Carrots first.
   
   
10. Then potatoes.
    
11. We seal and you can salt a little, a small pinch of salt will be enough.
    
12. And mayonnaise.
    
13. It's the turn of the yolk. It needs a fine grater and it is no longer possible to ram it. The dish is called "Mimosa" for a reason. The grated egg yolk is very reminiscent of this flower and should be fluffy.
    

This is the classic mimosa recipe. The step-by-step recipe with a photo shows everything in detail, so now you can move on to variations on the theme.

Mimosa salad: recipe with sardines

For those who do not like red fish, or in case you did not have it, but there is other canned fish, feel free to take it. They cook with saury, sardines, tuna, sprats, cod liver and even crab sticks. Of these, the sardine is the most popular. Therefore, the following recipe is with her.

Ingredients:

• canned sardine - 200g;
• potatoes - 300g (2-3 medium);
• carrots - 200g (1 medium);
• onion - 100g (1 small onion);
• eggs - 3-4 pcs;
• salt;
• mayonnaise.

How to make mimosa salad with sardine

1. Boil potatoes and carrots until tender and let cool completely. Then we clean up.
2. Peel the onion and chop finely. To make its taste softer, it is better to pour boiling water over it before you start cooking. Hold for 10 minutes and drain the water.
3. Grate carrots and potatoes separately.
4. Eggs are boiled and cooled. Separate the whites from the yolks and also rub separately.
5. Drain the liquid from the canned fish, and rub the fish with a fork, removing the bones.
6. We start collecting. We put a layer of fish down, grease it with mayonnaise, put onions, then potatoes, mayonnaise again, carrots, salt a little, another layer of mayonnaise, grated protein and sprinkle with yolk on top.

Mimosa salad recipe with rice and saury

Mimosa is often prepared with rice, but in this case without potatoes.

Ingredients

• rice - 80g (1/2 cup);
• canned saury - 1 can;
• carrots - 1 pc;
• onion - 1 pc;
• eggs - 3pcs;
• mayonnaise;
• vegetable oil;
• salt.

cooking salad

1. Rinse rice several times under running water to remove excess starch. Then pour into a small saucepan with a thick bottom, fill with water and put 0.5 tsp. salt. You need twice as much water as rice, that is, for half a glass of cereal, 1 glass of water. Bring to a boil and reduce the heat to a minimum, close the lid. We cook until ready. If the water evaporates and the rice is still firm, you can add some hot water from the kettle. You can also cook rice in a bag, it's easier.
2. While it cools down, prepare the rest of the ingredients. Unlike previous recipes, we will not boil carrots in advance. Instead, fry it together with finely chopped onions in a pan in vegetable oil.
3. Eggs, as usual, are needed hard-boiled and separate whites and yolks. We rub them, as in the classic recipe, using a grater.
4. Drain and knead saury, but not to the state of porridge. It is good to leave small pieces.
5. Place the rice on the bottom of the dish. Distribute mayonnaise over it. Then fried carrots with onions. Half of the grated proteins. A layer of fish with mayonnaise on top. The remaining egg white and yolks.

Mimosa with cheese and apple

The combination of cheese and apple in a salad is very interesting. This, of course, is far from a classic recipe, but who needs rigid frames? Any option has the right to exist.

Ingredients

• pink salmon - 200-300g;
• potatoes - 2 pieces;
• carrots - 1 pc;
• apple - 1 pc;
• hard cheese - 100g;
• lemon juice - 1 tsp;
• salt;
• mayonnaise.

How to make a salad with cheese and apple

1. For this recipe, I recommend trying to cook not with canned food, but with fresh fish (frozen). Take 2 steaks of pink salmon or any other salmon fish, boil in salted water until cooked and remove the skin and bones. The meat of the fish is tender and easily disassembled into small pieces.
2. Potatoes and carrots need boiled and grated on a coarse grater.
3. Apples are best taken sweet and sour. We clean it from the peel, cut out the middle and rub it too. Sprinkle with lemon juice to prevent darkening.
4. Cheese is better to grate on a fine grater.
5. To collect the salad at the bottom of the salad bowl, first put an apple, then mayonnaise, carrots, half of the grated egg white, mayonnaise, fish, grated potatoes, protein again and the yolk on top.

According to which of the proposed recipes you would prepare a mimosa salad, according to the classic step-by-step with a photo, or according to less traditional options, you will certainly get a delicious salad that will appeal not only to yourself, but also to your family, friends and guests.

⭐⭐⭐⭐⭐ Mimosa salad is a classic salad recipe with canned fish.

"Mimosa" on the festive table and the New Year 2021: new recipes for making Mimosa salad

Salad "Mimosa" classic recipe

To prepare a festive dish, of course, you choose this Mimosa recipe or another, because there are a lot of recipes for this salad, different and interesting, which will be below.

Ingredients:

• Boiled potatoes - 4 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 500 g;
• Carrots - 2 pcs.;
• Canned food (sardines in oil) - 1 pc.;
• Hard cheese - 300 g;
• Vinegar - 1/2 tsp;
• Onion - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, boil potatoes, carrots and eggs, after cooling, we clean them;
2. Then we separate the yolks from the proteins, then rub the proteins separately on a medium grater;
3. And knead the yolk with a fork until fine crumbs are obtained, or finely grind;
4. We rub all boiled vegetables and cheese on a coarse grater;
5. We clean the onion, chop it into a small cube and fill it with hot water, add half a teaspoon of vinegar. In this way we will get rid of the bitterness of the onion and add a special taste to our dish;
6. From canned food, we shift the fish into a bowl and knead it with a fork;
7. Now we begin to lay out in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
8. Then comes the grated protein, on which we also apply mayonnaise;
9. Put the carrots in the third layer and process with mayonnaise in the same way;
10. Next comes the pickled onion, on which we put and level the potatoes on top, and we already apply a layer of mayonnaise on it;
11. Another layer is grated cheese, which is also seasoned with mayonnaise;
12. It remains only for decoration to carefully distribute the chopped yolks over the entire surface.

Mimosa recipe with canned fish

Ingredients:

• Sardine in oil - 1 can;
• Carrots - 2 pcs.;
• Potatoes - 2 pcs.;
• Eggs - 5 pcs.;
• Bow - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Cooking method:

1. To begin with, prepare vegetables - boil potatoes and carrots, peel and grate in the same way as described in the recipe above. Boil eggs and peel;
2. Finely chop the onion;
3. Boiled eggs - separate the yolks and whites;
4. Mash the sardine with a fork;
5. Now we take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Level all layers with a spatula or spoon. We continue to lay layers - mayonnaise, carrots, mayonnaise, grated protein, level the last layer of mayonnaise with a spatula;
7. Sprinkle grated yolk on top;
8. Remove the ring carefully and decorate as you wish;
9. It turns out an amazing Mimosa salad.

Cooking Mimosa with Rice: A Soft Airy Salad Recipe

A very popular recipe for this dish.

Ingredients:

• Boiled rice - 50 g;
• Boiled carrots - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Bow - 2 pcs.;
• Canned fish in oil - 1 pc.;

Cooking method:

1. Onions need to be cut into small cubes;
2. Grate boiled carrots on a coarse grater;
3. Fry the onion until soft;
4. Grate Yolks and whites separately on a fine grater;
5. Spread the rice in the first layer;
6. Lightly grease with mayonnaise.
7. The next layer is mashed canned food;
8. Mayonnaise again;
9. The next layer is fried onions;
10. Spread with mayonnaise, salt, pepper, put grated protein;
11. New layer - boiled carrots, spread with mayonnaise;
12. The last layer is grated yolk and put the salad in a cold place;
13. After 2 hours, Mimosa salad is ready to eat.

Mimosa fish salad with cheese and butter

This recipe is one of the very first, later potatoes and carrots were added to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• Canned fish in its own juice - 250 g (pink salmon or salmon, you can take white fish);
• Boiled eggs - 5 pcs.;
• Hard cheese - 100 g;
• Butter - 20 g;
• Onion (can be replaced with green) - 1 pc. small;
• Mayonnaise - to taste;
• Dill - for decoration.

Cooking method:

1. Put the butter in the freezer to cool so that you can grate it later;
2. Put the fish on a plate and mash with a fork. If fish with bones - take them out;
3. Finely chop the onion;
4. Grate hard cheese (take any cheese that you like to taste) on a fine grater;
5. Hard-boil the eggs (cook 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater;
6. Now you need to collect the salad in layers. Take a serving plate and put half of the grated proteins in the first layer. The second half is left to decorate the salad;
7. The second layer is all grated cheese;
8. The third layer is half of the mashed fish. Gently level the fish over the proteins with a fork;
9. The fish needs to be slightly greased with mayonnaise. On the mayonnaise, grate the butter, which was previously frozen, on a fine grater. You can put no oil at all, you can put quite a bit. It makes Mimosa salad more tender;
10. Put green onions on the oil;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Evenly place the remaining proteins on the fish and level this layer;
13. Brush the sides of the lettuce with mayonnaise and cover the top with a small bowl so that the yolks can be neatly folded in. Sprinkle the sides with yolk, which will “stick” well to mayonnaise;
14. Carefully remove the bowl, trim the yolk with a fork;
15. It remains on a white background (it's like snow) to lay out a mimosa flower. Take dill as leaves, make the flowers themselves from the yolk;
16. The salad should be infused in the refrigerator for 1-2 hours and can be served.

How to cook mimosa with canned pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to a classic recipe. For this salad, we need a minimum of ingredients. Our salad will consist of a minimum of ingredients in order to learn how to correctly compose the main layers and lay them out in a salad bowl.

Ingredients:

• Canned food (pink salmon or salmon) - 1 can;
• Egg - 3 pcs.;
• Cheese - 100 g;
• Mayonnaise -200 g;
• Greens (parsley, dill) - 1 bunch.

Cooking method:

1. Hard boil the eggs, peel and separate the whites from the yolks. Hard boiled eggs are boiled for 10 minutes;
2. Finely chop the squirrels with a knife or rub on a coarse grater;
3. Put the first layer on the bottom of the salad bowl squirrels, level with a spoon. Add mayonnaise and distribute it with a tablespoon over the entire surface of the proteins;
4. Mash the fish with a fork or chop finely with a knife. The fish must be boneless. Perhaps the bones may come across in pieces. If bones come across during cutting, be sure to remove them;
5. Put the chopped fish (pink salmon) on the protein and level;
6. Add mayonnaise and grease it well with the second layer with pink salmon and smooth;
7. Cheese grate on a coarse grater;
8. Put the next layer with cheese on the fish;
9. Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
10. The fourth layer we have yolks grated on a fine grater;
11. Add mayonnaise in the same way. Sprinkle greens on top and our classic Mimosa salad is ready;
12. Salad must be removed for 2-3 hours in the refrigerator. We are waiting for guests and treat! Bon Appetit!

Fish salad Mimosa with saury and cheese

Mimosa salad with saury and cheese is second only to Olivier and Herring under a fur coat in popularity.

Ingredients:

• Potatoes - 4 pcs.;
• Canned food (saury in oil) - 1 can;
• Onion - 1 pc.;
• Hard cheese - 150 g;
• Carrots - 2 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 100 g;
• Fresh dill - 3 sprigs.

Cooking method:

1. Boil eggs for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and rub on a coarse grater;
2. Grate boiled potatoes on a coarse grater;
3. Put the potatoes in a beautiful salad bowl or plate, spread it evenly along the bottom of the salad bowl. The first layer we will have with potatoes. Apply mayonnaise to a layer of potatoes and spread it over the entire surface;
4. Transfer the fish from the jar to a separate plate and mash it thoroughly with a fork or knife. Put the fish mass on a layer with potatoes. This layer with fish does not need to be greased with mayonnaise;
5. Peel the onion and cut into small cubes;
6. If the onion is bitter, you can pour it with boiling water for 8-10 minutes. You can also pickle in a weak solution of vinegar. In any case, the bitterness from the onion will go away and the onion will be more tender. Finely chopped onion evenly spread over the fish;
7. Rub the cheese on a fine grater;
8. Put the cheese on the onion, crushing it a little with a spoon and apply mayonnaise in the same way;
9. Rub the carrots on a fine grater;
10. Spread the carrots on top of the cheese and grease this layer with carrots with mayonnaise;
11. Separate the egg whites from the yolks;
12. Rub the squirrels on a fine grater;
13. To give the salad airiness, put the egg whites, grated on a fine grater, on the central part of the salad without reaching the edges of 2-3 centimeters. Powder this remaining part of 2-3 centimeters with yolks grated on a fine grater. It is not necessary to accept;
14. Decorate the center of the salad with dill sprigs and sprinkle it with a little bit of yolks like a mimosa branch;
15. Put the finished Mimosa salad in the refrigerator for 2 hours to infuse.

Salad with canned fish and cucumber

Ingredients:

• Canned fish (pink salmon) - 1 can;
• Boiled potatoes - 4 pcs.;
• Boiled eggs - 4 pcs.;
• Fresh cucumber - 1-2 pcs.
• Mayonnaise - to taste.

Cooking method:

1. Grate 2 peeled potatoes onto the prepared plate;
2. Put the pink salmon out of the jar, knead it with a fork, put it in the second layer. If it is necessary for your taste, you can add salt;
3. Grate 2 more potatoes on top.
4. Coat this layer with mayonnaise;
5. Next comes a layer of cucumber grated on a coarse grater;
6. Slightly salt the cucumbers on top, coat with mayonnaise;
7. We clean the eggs from the shell, separate the yolks from the proteins;
8. First, rub the proteins into the salad, coat them with mayonnaise;
9. The last layer is egg yolks;
10. We decorate with greenery. Bon Appetit!

Let's cook "Mimosa" with chicken. The salad is tender and airy.

Ingredients:

• Boiled chicken breast - 400 g;
• Boiled carrots - 200 g;
• Boiled potatoes - 400 g;
• Boiled eggs - 4 pcs.;
• Cheese - 250 g;
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. Finely chop the chicken breast;
2. Grate carrots, potatoes, eggs, cheese on a coarse grater;
3. Put the potatoes on the prepared plate with the first layer, salt it, pepper it;
4. We coat with mayonnaise and the next layers will be from carrots and chicken meat, which we also salt and pepper, after which we grease with mayonnaise;
5. Next comes a layer of eggs, which we sprinkle with grated cheese, the Mimosa salad is ready.

For lovers of onions, you can add finely chopped onions after a layer of chicken meat, it is advisable to use sweet varieties, or before using it, pour boiling water over it, then the bitterness will go away. And if you have smoked chicken breast, I advise you to use it, the taste will be unforgettable.

Step by step recipe: "Mimosa" with crab sticks

Ingredients:

• Boiled potatoes - 600 g;
• Boiled carrots - 250 g;
• Large boiled eggs - 4 pcs.;
• Crab sticks - 200 g;
• Cheese - 100 g;
• Mayonnaise - 250 g;
• Salt - to taste.

Cooking method:

1. Cut the crab sticks very finely, divide them into 2 parts;
2. We lay out part of the crab sticks on the salad bowl with the first layer, and the second part is placed on the potato layer, if your salad bowl is wide, you can put them all in one layer, coat with mayonnaise on top;
3. We rub the potatoes on a coarse grater, add a little salt, you can pepper and also grease with mayonnaise;
4. Next comes grated carrots, smeared with sauce and a layer of grated eggs;
5. Spread the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

New Year's salad with hard and melted cheese

The originality of this New Year's salad recipe is due to the absence of boiled eggs in its composition and the presence of hard and soft processed cheese, which gives it a pleasant cheese-creamy taste.

Ingredients:

• Canned fish in oil or natural juice - 1 can;
• Hard cheese - 100 g;
• Processed cheese - 100 g;
• White onion - 2 onions;
• Potatoes boiled "in uniform" - 2 large potatoes;
• Mayonnaise for smearing layers - 200-250 g.

Cooking method:

1. Chill all ingredients for this salad.
2. Peel potatoes and rub on a coarse grater;
3. Both types of cheese should be stored in the freezer until immediately used;
4. Finely chop the fresh onion with a knife and insist in hot water, sprinkled with three pinches of salt, for 10-15 minutes, after which, discard the onion in a colander;
5. Freed from oil or natural juice, mash canned fish with a fork in a separate container;
6. All ingredients are ground and are in different containers. You can start forming Mimosa by laying the prepared ingredients in layers in a suitable dish, spreading the layers with mayonnaise or mayonnaise mesh in the following order: 1 - frozen cheese grated on a fine grater; 2 - chopped canned fish; 3 - chopped onion; 4 - grated potatoes; 5 - an even layer of mayonnaise; 6 - an even layer of bright yolk grated through a sieve.

Place the finished salad on the impregnation of the layers in the refrigerator for 2-3 hours, and it is better to decorate with fresh herbs before serving to the New Year's table.

Cooking mimosa with tuna

Another delicious Mimosa salad is obtained if you cook it from tuna, and add green onions instead of onions to the layers. This will greatly refresh its taste and make it unforgettably spicy. Tuna is considered a very healthy fish, but the option in oil is not very dietary. If you want to make the salad lighter, then use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and a bunch of layers. You can just spread it on not all layers, and do it in a very thin layer.

Ingredients:

• Tuna in oil - 2 cans;
• Boiled potatoes - 3 pcs.;
• Boiled carrots - 1 pc. (large or 2 small);
• Boiled eggs - 5 pcs.;
• Green onions - a bunch;
• Mayonnaise - 150 g;
• Dill - for decoration;
• Salt - to taste.

Cooking method:

1. Prepare all salad ingredients. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater, and the yolks on a fine one. Onion cut into small circles. Remove the tuna from the jar without oil, remove the bones and mash it with a fork into very small pieces;
2. Put the potatoes in the first layer. It can be grated on a coarse grater immediately into a salad bowl, and then give the layer the desired shape. Lightly press it with a spatula and spread with a thin layer of mayonnaise;
3. Now spread the fish over the potato layer and gently flatten with a fork. It is not necessary to smear this layer with mayonnaise so that the taste of the fish is brighter;
4. Now sprinkle a layer of tuna with green onions and spread it with mayonnaise using a spatula or spoon;
5. The next layer put the carrots, grated on a fine grater. And again mayonnaise;
6. The penultimate layer of ours is grated squirrels, which will become the background of our picture;
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, put the dill in the middle of the dish, fluff it. With a spoon, lay small slides in the form of mimosa inflorescences on top of the dill. Arrange the remaining yolk in a frame around the flower. So it will turn out very beautiful and festive. Real Mimosa salad;
8. Let the salad brew in the refrigerator for at least an hour, preferably two. After that, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa with smoked fish - salad recipe

Ingredients:

• Mayonnaise - 150 g;
• Onion - 1 pc.;
• Boiled potatoes - 2 pcs.;
• Apple - 1 pc. (sweet and sour);
• Hot smoked mackerel fillet - 185 g;
• Boiled eggs - 6 pcs.;
• Dill - 2-3 sprigs.

Cooking method:

1. We clean the potatoes and rub on a coarse grater;
2. We cut the onion very finely;
3. Three apples on a coarse grater;
4. We separate the mackerel from the skin, bones and knead into thin fibers;
5. We clean the eggs from the shell, separate the yolks from the proteins and separately three on a grater;
6. We set the prepared form on a dish. Put the potatoes in the first layer;
7. Next comes fish, onions and a layer of mayonnaise;
8. The next layers are egg whites, an apple, we coat with mayonnaise;
9. Sprinkle with egg yolks. We put in the refrigerator for at least 2 hours so that the salad is soaked;
10. We carefully remove the form, decorate and bon appetit.

Delicious shrimp salad "Mimosa"

Ingredients:

• Shrimps, peeled, boiled - 200-300 g;
• Boiled eggs - 4 pcs.;
• Boiled potatoes - 3-4 pcs.;
• Cheese - 150 g;
• Apple - 1 (green);
• Boiled carrots - 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Frozen ready-made shrimp are thawed, cleaned, if fresh, boiled and peeled;
2. Potatoes are boiled in their uniforms, rubbed on a coarse grater;
3. The apple is peeled and also rubbed;
4. Cheese and carrots are crushed through a coarse grater;
5. Egg yolks are separated from proteins and rubbed separately;
6. Lettuce is laid out in layers, you can collect on a salad bowl, you can use a form.

Layer order:

• Shrimps;
• egg whites;
• Potato;
• Apple;
• Carrot;
• Egg yolks.

"Mimosa" with potatoes and canned food - a favorite salad

Ingredients:

• Canned food - sardines in oil;
• Potatoes - 2 pcs.;
• Chicken eggs - 4 pcs.;
• Carrots - 3 pcs.;
• Mayonnaise, salt, spices - to taste.

Before cooking, boil the carrots, hard-boiled eggs and jacket potatoes. Clean after each product. When all the ingredients are ready, you can create.

Cooking method:

1. Remove the sardines from the jar along with the oil. Liquid will be required in order to make the dish more juicy. Remove the bones from the fish and chop with a fork in a small amount of oil;
2. Peel and chop the onion;
3. Separate the eggs from the husk. Separate the white and yolk. Grate the second on a fine grater;
4. Pass boiled potatoes and carrots, as well as egg white through large cells. Lay everything in front of you and start collecting;
5. Place the sardines in the bowl as the first layer. Smooth out to get an even pillow;
6. Next, put the onion, also evenly over the entire area. You can salt the layer if you wish;
7. Now it's the turn of the grated potatoes. Gently press so that there are no bumps;
8. Season the layer with salt and mayonnaise;
9. On top is a layer of carrots. Salt a little and again the sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish the composition with a hat of egg yolks. Set aside in the refrigerator for a couple of hours to soak. After that, you can immediately serve it to the table.

Mimosa with rice - a wonderful puff salad

This salad goes well with any drink, especially red and white wine. It looks beautiful on the table among the different directions of dishes.

Ingredients:

• Egg - 5 pcs.;
• Mayonnaise sauce - 200 g;
• Onion - 2 heads;
• Canned fish in its own juice or with a little oil (pink salmon, saury or tuna) - 250 g;
• Green salad - 1 head;
• Hard cheese (coarsely grated in advance) - 250 g;
• Fresh carrots - 160 g;
• Long grain rice - 150 g.

Cooking method:

1. Boil the eggs until "hard boiled". Cool and peel off the shell. Separate the whites from the yolks. Squirrels are very finely chopped and put in your bowl. Mash the yolks with a fork in a bowl (for soup) and leave them there;
2. Boil rice in salted water. Strain, transfer it to a bowl and cool;
3. Wash carrots. Without cleaning it, boil it in salted water (like a vinaigrette). Cool the carrot, peel it and grate coarsely. Transfer to a bowl;
4. Peel the skin off the onion. Wash it and cut into thin, almost transparent half rings;
5. Transfer the onion rings to a bowl or saucepan. Pour boiling water over them for a quarter of an hour. This procedure is necessary in order for excess bitterness to come out of the onion;
6. Then drain the liquid, pour over the onion with ice water, strain and leave in a bowl;
7. Mash canned fish with a fork in a bowl along with juice;
8. Wash the lettuce leaves in ice water, each separately;
9. Lay prepared foods in layers on a salad bowl with small sides;
10. 1st layer - lettuce. Without cutting, put the leaves on the bottom of the salad bowl, so that there is no free space left. Apply a light layer of mayonnaise sauce on the salad;
11. Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
12. 3rd layer - half of the grated cheese. Mayonnaise should not be put on cheese;
13. 4th layer - half of the crushed egg white. Mayonnaise sauce also does not need to be put here;
14. 5th layer - half of the prepared onion. Mayonnaise is not needed yet;
15. 6th layer - canned food mashed in its juice. On top of them - a plentiful mayonnaise layer;
16. 7th layer - the remaining half of the onion. Mayonnaise sauce is not needed;
17. 8th layer - carrot. Put a little mayonnaise sauce on top of the carrots;
18. 9th layer - the remaining boiled rice, poured with a plentiful layer of the remaining mayonnaise;
19. 10th layer - protein. 11th layer - the remaining grated cheese. 12th layer - crushed yolk;
20. Put the prepared Mimosa salad in the refrigerator for an hour. Serve at the table with a spatula, which will lay out the salad.

Instead of a conclusion, a useful video

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