In the Soviet years, store shelves did not indulge citizens with pickles and delicacies, so salads for the holidays were prepared from universal products that were always in the refrigerator. The kings of the table were Olivier, Herring under a fur coat and Mimosa.

The latter was named for its resemblance to the silver acacia, which blooms in early spring and is a symbol of the international day of all women. Fans continue to cook it today, improving the salad and bringing something of their own to it.

The composition of the salad

The basis of the dish is canned fish - saury, tuna, pink salmon, salmon or cod. The presence of eggs is mandatory, and the proteins are separated from the yolks and used separately: the first as one of the layers, and the second for decoration.

Onions are used, but now it can be replaced with red sweet, blue and shallots.

Possible additions in the form:

• and hard cheese;
• potatoes and carrots;
• red carrots and croutons;
• rice and hard cheese;
• butter and processed cheese;
• juicy apples and hard cheese;
• potatoes, carrots and hard cheese.

Classic Mimosa

The traditional recipe for the famous Mimosa salad is prepared from simple and affordable products. It turns out hearty and tasty.

What you need:

• canned fish;
• carrot;
• onions or juicy green onions;
• eggs;
• mayonnaise;
• greens.

Recipe:

1. Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with salt, you can sea.
2. Boil 4 eggs and separate the protein from the yolks. Chop everything.
3. Wash and chop onion bunch. If it is onion, then it can be finely chopped and marinated in lemon juice for 10-20 minutes.
4. 70-100 gr. grind hard cheese on the smallest grater.
5. Do the same with peeled potatoes and carrots.
6. Take the fish out of the jar and run it over with a fork. You can pour in for juiciness a little oil remaining there.
7. We spread the layers: at the bottom of the salad bowl - potatoes, followed by onions, carrots and fish, you can smear a little with mayonnaise, and then lay out the proteins and cheese. Again a layer of mayonnaise and repeat the sequence of layers. It can be anyone - as you like and you can grease with mayonnaise as much as you like.
8. Decorate the salad with chopped yolks, and sprinkle chopped greens around the edges.

Mimosa with pink salmon

The dish can include any canned fish, including pink salmon, although it is better to take smoked red fish and cook an unusual and tasty dish.

What you need:

• smoked pink salmon;
• potato;
• carrot;
• eggs;
• onion;

1. 200 gr. chop the fish fillet.
2. Boil 4 medium potatoes and 2 medium carrots and grate.
3. 150 gr. grate hard cheese on a medium grater.
4. Boil 2-3 eggs, isolate the yolks from the proteins and grind them separately.
5. 100 gr. peel and chop the onion.
6. Lay out the layers in any order, smearing each layer with mayonnaise.
7. Decorate with egg yolks and serve.

What you need:

• canned fish, for example, sprats in oil;
• eggs;
• mayonnaise;
• fresh greens.

Cooking:

1. Boil 4 eggs, separate the protein from the yolks and chop finely.
2. Boil 100 gr. cereals. To make the rice soft, tender and crumbly, it is recommended to soak it for several hours and rinse so that the water becomes clear.
3. Peel and chop the middle head of onion.
4. Open a jar of sprats, take out the fish and mash with a fork.
5. Any cheese, for example, Russian, grate.
6. Arrange the salad ingredients in layers on a serving platter. It is preferable to use the sequence: fish, onion, protein, mayonnaise, cheese, rice. The latter can be soaked in oil left over from sprats. Repeat the layers and decorate the dish with chopped yolks.

Mimosa with cheese

With the advent of various products on store shelves, including those obtained from the seas, there are more recipes for Mimosa with cheese. Traditional canned fish began to be replaced with crab sticks. Fans of low-calorie dishes appreciated the experiment and began to stick to the new recipe.

What you need:

• crab sticks;
• eggs;
• butter;
• green onions;
• Apple;
• mayonnaise.

Cooking:

1. Boil 5 eggs, separate the whites from the yolks. And those, and others grind.
2. Remove the sticks from the shell and shape them into small cubes.
3. 200 gr. chop processed cheese on a fine grater and do the same with 70 gr. butter.
4. Wash and chop a bunch of green onions.
5. Peel the apple and grate on a coarse grater.
6. Put the ingredients in the dish in layers: crab sticks, onion, mayonnaise layer, butter, cheese, proteins, apple and mayonnaise layer again. Repeat the procedure again and decorate the dish with yolks and chopped herbs.

"Mimosa" with boiled salmon

This recipe will appeal to those who prefer fresh fish. You can add boiled salmon or pink salmon. Fresh fish makes the salad a real delicacy.

100 gr. hard cheese;

a bunch of green onions;

mayonnaise.

Cooking:

1. Boil the eggs, cool them. Separate the proteins from the yolks, grate on a fine grater.
2. Place the squirrels in a container prepared for salad - this will be the first layer. Lubricate it with mayonnaise.
3. Boil the salmon, disassemble into small pieces, salt a little and sprinkle with lemon juice. Lay the fish in a dense layer on the proteins.
4. Boil carrots, finely grate. Lay on salmon, grease with mayonnaise.
5. Finely chop the green onion, lay on the carrot.
6. Lay grated cheese in the next layer, grease it with mayonnaise.
7. Sprinkle grated yolks on top of the salad.
8. Leave for a couple of hours in the refrigerator to soak.

Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives transferred the recipe to modern life. The name of the salad was due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only to the festive, but also to the everyday table. In terms of demand and universal love, mimosa can compete with the famous Olivier. Consider the most delicious recipes in order.

Mimosa salad: cooking rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dishes (in some recipes it may be absent). At the same time, the base does not need to be rammed, try to maintain a porous and airy texture. Lubricate the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First, remove all the bones, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.

Layer 3 Now it's time to lay out the onions. Chop it into rings or half rings, soak in table 6% vinegar for 5-7 minutes. Such a move will help eliminate bitterness. Wring out, place on top of canned fish and grease with fat mayonnaise.

Layer 4- you need to lay out boiled potatoes again, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

Layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Lay on top of the total mass and decorate the sides.

Mimosa traditional recipe

• butter (solid, frozen) - 90 gr.
• onion - 110 gr.
• high-fat mayonnaise (from 65%) - 185 ml.
• egg - 5 pcs.
• potatoes - 3 tubers
• canned saury, salmon or tuna - 1 pack
• hard cheese (for example, "Dutch") - 160 gr.
• dill - 30 gr.

1. Boil chicken eggs, then cool each of them, peel. Separate the yolks from the whites, grate the latter. Break the yolks into crumbs with a fork.
2. Remove the shell from the onion, cut into half rings. Now soak in vinegar solution or dip in boiling water to remove bitterness.
3. Wash the green dill, leave a few branches for decoration, chop the rest. Grate the hard cheese using the fine section tool.
4. Uncork the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
5. Start sorting lettuce. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
6. Now season the composition with chopped onions, again pour the sauce. Make a potato layer by seasoning it with mayonnaise. Now place the grated squirrels and chopped greens.
7. Next, you need to divide the entire volume of the yolks into 2 parts, one of which is mixed with cheese. Spread this mixture over the egg whites. Pour with mayonnaise, place the grated butter.
8. Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with dill or parsley sprigs. Place in refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

• fish-based canned food (any) - 280-300 gr.
• hard cheese (preferably Cheddar) - 120 gr.
• greenfinch (any) - in fact
• potatoes - 3 pcs.
• turnip onion - 3 pcs.
• mayonnaise sauce from 67% fat - 210 gr.
• processed cheese (frozen) - 100 gr.

1. First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform, grate the vegetable on a medium-grained grater.
2. Remove the husk from the onion, cut it into half rings. Mix hot water with salt, dip the onion into this solution. Insist for a quarter of an hour so that all the bitterness is gone. Then press.
3. Open the can, drain the oil, if any, or juice. Remove the bones from the fish so that they do not interrupt the taste of the finished dish. Mash the pulp with a fork.
4. Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
5. Now make a fish row, then an onion row. Season again with mayonnaise. On the way, a layer of grated potatoes, similarly filled with sauce.
6. The final stage has come. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle some chopped dill on top. Leave in the cold for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• onion - 60 gr.
• carrots - 120 gr.
• fatty mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• table vinegar - 10 ml.
• beet sugar - 20 gr.

1. Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the skin from the vegetables, cool, then grate on a medium-grained grater.
2. Now boil the eggs, let them cool down. Onions get rid of the husks, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
4. Separate the squirrels from the yolks, grate the latter or chop finely. Put the saury on top. Brush again with sauce. Now the turn of the grated carrots has come, it is laid out on the eggs.
5. After re-dressing the salad with mayonnaise, put the onion squeezed out of the water, grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve on top.

• boiled chicken egg - 4-5 pcs.
• canned liver (preferably cod) - 1 pack
• red onion (large) - 50 gr.
• fresh greenfinch - in fact
• boiled potatoes - 3 tubers
• fatty mayonnaise sauce - 145 ml.
• hard cheese - 110 gr.

1. First you need to remove the husk from the red onion, then cut the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
2. Open a jar of cod liver, drain off excess liquid. Transfer contents to a separate bowl and mash with a fork. Prepare a few bowls for other ingredients.
3. Grate the boiled egg whites in one bowl, place the yolks mashed with a fork in the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
4. Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
5. Now choose a salad bowl of the right size, start creating the dish. Put the potatoes on the bottom, filled with mayonnaise. Then place the grated cheese, liver. Cover lightly with sauce again.
6. Send the chopped proteins to the dish. Lightly grease with mayonnaise. Decorate the finished salad with crushed yolks and put in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

• apples (sweet and sour variety) - 50-60 gr.
• pink salmon (hot smoked) - 330 gr.
• egg - 6 pcs.
• potato tuber - 2 pcs.
• white onion - 60 gr.
• mayonnaise - 250 gr.

1. Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
2. Now boil the eggs. After cooling, separate the yolk from the protein. Grate or chop the last one. Mash the yolks in a convenient way.
3. Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt, soak the onion in this solution for a quarter of an hour.
4. Process the smoked pink salmon. From it you need to select the bones, and disassemble the pulp with fibers or grate. Proceed to the formation of layers of lettuce.
5. Take a clear glass container. Place ½ of the grated potato on the bottom, season with mayonnaise. Then lay out ½ of the entire volume of pink salmon and chopped onion. Top with sauce again.
6. Place a portion of the grated egg white and the rest of the potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
7. Lubricate the entire salad with mayonnaise sauce, then lay out the rest of the proteins and chopped yolks. Send the mimosa to the refrigerator for half an hour to an hour, serve after cooling.

Mimosa in lavash

• cheese "Gouda" or "Russian" - 180 gr.
• canned sardine or saury - 300 gr.
• egg - 3 pcs.
• sour cream with a fat content of 25% - 125 gr.
• Armenian lavash - 3 pcs.
• dill - 25-30 gr.
• green onion - 30 gr.
• mayonnaise with a fat content of 30-50% - 140 ml.

1. First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil chicken eggs, let them cool and grate.
2. Rinse the green onion, chop. Chop the dill in the same way. Now spread the pita bread on the table, grease with the prepared sauce.
3. Combine chopped eggs with two types of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour out the liquid from the canned food, remove the bones from the fish. Chop the pulp with a fork.
4. Now place the sardine or saury on the second pita bread smeared with sauce. Put this pita bread on the first one, spread the third one on top. Put the sauce on the bread base, put the grated cheese. Now start rolling.
5. Turn the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
6. Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife, serve, decorating with sprigs of greenery.

• cheese "Gouda" or "Peshekhonsky" - 160 gr.
• fresh egg - 5 pcs.
• steamed rice - 180-200 gr.
• freshly ground black pepper - 3 pinches
• mayonnaise 67% fat - 180 gr.
• canned salmon - 1 can
• butter - 90 gr.
• salt - to taste
• white or red onion - 90 gr.

1. Put the butter in the freezer ahead of time to harden it. Hard boil an egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
2. Boil the steamed rice according to package instructions. Drain in a colander to dry, leave for 10 minutes. After this time, add to the side dish 20 gr. grated butter and 20 gr. mayonnaise sauce.
3. Add salt and ground pepper, mix the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then grate on a grater with large holes.
4. Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Start laying the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the whole volume of rice, then cheese.
5. The listed components are poured over with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onions. Brush the salad again with dressing.
6. Now divide the available number of yolks into 2 parts. Put the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - optional
• onion - 1 pc.
• carrots - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil potato tubers, let them cool. Peel the tubers from the uniform, grate on a coarse grater. Boil the carrots, after cooling, cool it, chop with a grater.
2. Separate boiled eggs into yolks and whites. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
3. Uncork a can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
4. First put the salmon on the bottom, then the pink salmon and onion rings. Spread the ingredients with mayonnaise, then crumble the potatoes and salt.
5. Season the salad again with mayonnaise, add carrots and sauce. Crumble the squirrels with herbs inside, cover with mayonnaise. Top the salad with egg yolks and cheese (optional).

Fish salad according to the classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

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

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

The mimosa salad got its beautiful name due to the top layer. Traditionally - from the yolk grated or crushed on the surface of the lettuce, which is associated with a delicate spring flower.

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

On the choice of mayonnaise

The best solution for mimosa salad is thick high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but they do not allow the taste of the salad to fully open up.

How to make layers in mimosa

3 basic rules

• Potatoes or rice (depending on the recipe) - the basis.

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

• Mashed with a fork canned with onions are added after a layer of potatoes (rice).

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

• The traditional top is finely grated egg yolk without mayonnaise mesh with fresh herb decorations (green onions, parsley, dill, etc.).

When layering mimosa, try to evenly distribute the products over the area of ​​\u200b\u200bthe dish. Pay attention to grated carrots and potatoes. Sprinkle the ingredients carefully, avoiding the formation of lumps.

Mimosa salad - a classic recipe with canned food

Ingredients

Servings: 6

• potato 3 pcs
• carrot 3 pcs
• egg 3 pcs
• white onion 1 PC
• canned pink salmon 200 g
• ground black pepper taste
• mayonnaise to taste
• greenery for decoration

per serving

Calories: 272 kcal

Proteins: 7.4 g

Fats: 24.8 g

Carbohydrates: 4.9 g

45 min. Video recipe Print

Preparing salad ingredients. I boil vegetables and hard boiled eggs. I fill it with cold water for easy cleaning. I put it on a separate plate.

I clean the onion from the husk. I wash and cut finely.

I rub peeled vegetables and eggs on a grater of medium fraction. I am translating for individual dishes.

I take a large and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I don't ram the vegetable. Spread out half of the grated ingredient evenly. I squeeze the mayonnaise on top and distribute it over the entire area of ​​\u200b\u200bthe salad bowl.

For the second layer of salad I use canned pink salmon. I open the jar and drain the liquid. I spread the fish on a plate and soften with a fork. I put it in a salad bowl on top of the potatoes. If desired, I add mayonnaise dressing.

I put onions. If it is too bitter and vigorous, I put less, having previously doused with boiling water.

Next in mimosa is the second part of grated potatoes, followed by carrots. Between the vegetables I make a small mayonnaise "pillow".

At the end, I add a grated egg to the salad. White first, yolk on top.

Decorate with chopped herbs. The classic mimosa salad is ready to serve. The salad will be a great addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Add ground black pepper between layers.

Unusual recipe with canned tomatoes

Using sprats in tomato sauce is an interesting and bold move in making mimosa salad. The dish has an unusual taste, but it turns out no less nutritious.

Ingredients:

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

Cooking:

1. Cook eggs and vegetables in separate pots. Carrots and potatoes can be pre-peeled for convenience. Boil the eggs after boiling for 5-8 minutes.
2. I dip the boiled eggs in cold water. I clean, separate the whites from the yolks. I prefer using egg yolks for garnishing. Add protein as desired.
3. I clean and finely chop the onion.
4. I take out a sprat in a tomato from a jar. Transfer to a separate bowl, add chopped onion.
5. I spread the salad in layers in a large and deep plate. I make a small potato "pillow".
6. Then I spread a mixture of fish, tomato sauce from a jar and onions. Drizzle mimosa salad with mayonnaise.
7. I make the next layer again from potatoes grated on a coarse grater. Lubricate with mayonnaise.
8. I add the grated protein, followed by the yolk.
9. To decorate the salad, I add sprigs of fresh parsley on top.

Enjoy your meal!

Mimosa salad with mackerel and cheese

The classic version of mimosa salad with canned food. Grated cheese is used for piquancy and special taste.

Ingredients:

• Canned mackerel - 250 g,
• Potato - 3 tubers,
• Onion - 1 head,
• Carrots - 2 things,
• Chicken eggs - 3 pieces,
• Hard cheese - 150 g,
• Mayonnaise (cold sauce) - 70 ml,
• Greens for decoration (parsley) - 3 sprigs.

Cooking:

1. I put potatoes and carrots to boil. In another bowl, I boil hard-boiled eggs.
2. While the food is being prepared, I am doing onions. I clear the husk. I cut into small cubes. With a pronounced bitter taste, I scald the onion with boiling water.
3. Holding the cooked vegetables, drain the boiling water. I pour cold water, leave it for a few minutes to simplify the cleaning process.
4. I clean my eggs. I separate the whites from the yolks. I rub on a grater with a fine fraction (separately) and transfer to different plates.
5. I rub the cheese on a large grater.
6. I take out canned mackerel from a jar, knead it with a fork.
7. I decorate the salad beautifully with the help of a large metal mold. The base is made from potatoes. I'm leveling. I add cold mayonnaise, followed by finely chopped onions.
8. Once again I don’t grease with mayonnaise, canned food is already very fatty.
9. From above I make a “cap” of egg white. Lubricate with cold sauce.
10. I rub the peeled carrots on a fine grater. I add to salad. Distribute by area. I add mayonnaise.
11. For a beautiful design of mimosa, I make the top layer of grated egg yolks. I stick sprigs of fresh herbs. I prefer parsley.
12. So that the salad is soaked, I put it in the refrigerator for two hours.

Video recipe

Eat for health!

Simple mimosa with cheese and butter

An interesting version of the salad without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It's very easy to prepare and incredibly delicious.

Ingredients:

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

Cooking:

1. I boil eggs. I clean, separate the whites from the yolks. I rub the proteins on a grater with a large fraction, the yolks - on a small one.
2. I clean the onion and cut it finely.
3. I open a can of food. I drain the excess liquid, spread the fish. I remove the bones, grind with a fork, turning into a homogeneous mixture. I add a beam. I mix.
4. I take out a piece of butter from the freezer. Finely chop with a knife or rub on a grater. I do the same with cheese.
5. I turn to the assembly and design of the salad.
6. I put in the whites first. I add cold sauce. Cheese is next on the list. I'm making mayonnaise again. The third layer I put the fish with onions (half of the total volume). I add a little mayonnaise.
7. I spread the chopped butter, followed by the fish-onion mixture with mayonnaise. The final touch is crushed yolks with decorations from sprigs of fresh dill.
8. I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to cook mimosa salad with saury

Ingredients:

• Potatoes - 3 pieces of medium size,
• Carrots - 2 pieces,
• Melted cheese - 2 pieces,
• Onion - 1 piece,
• Chicken egg - 4 pieces,
• Saira - 1 bank,
• Table 9% vinegar - 2 large spoons,
• Mayonnaise, salt - to taste,
• Greens - for decoration.

Use a fork to test doneness of vegetables. Calculating the exact cooking time is quite difficult. The specific value depends on the variety and size of tubers.

Cooking:

1. Thoroughly my potatoes with carrots. I spread it in a saucepan, pour cold water. I cook until done.
2. I pour the boiled vegetables with cold water to cool faster.
3. I put the eggs in a bowl of cold water. I add 2 tablespoons of salt and pour in a little bit of 9% vinegar. After boiling, cook for 7-9 minutes. I transfer to cold water.
4. I clean the onion from the husk and peel. I rinse under running water. I put it on a cutting board. I chop into small and thin particles. I transfer it to a deep bowl.
5. I open cans. I remove excess liquid and remove the bones that can spoil the impression of the salad. I spread saury to the chopped onion. I mix with a fork while chopping the fish.
6. I grate vegetables. I spread it out in separate bowls. I separate products of animal origin. Protein and yolk rub separately from each other.
7. I remove the foil from the processed cheeses. I grind.
8. I form a mimosa salad in layers, “collect” the prepared ingredients.
9. I take a deep round dish. I put the potatoes, distribute them on a plate. I add mayonnaise. A little salt (optional). Next comes saury with an onion. Next - layers of processed cheese and proteins. I add mayonnaise.
10. At the final stage, I put grated carrots in the salad. I sprinkle yolks on top. I do not make the upper mayonnaise net.
11. I tightly close the prepared mimosa salad with polyethylene cling film. I put it in the fridge for 2 hours.

How to make mimosa with sardines in tomato sauce

Ingredients:

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

Cooking:

1. I cook vegetables until tender. In a separate bowl, bring the eggs to a boil. I boil for 7-9 minutes.
2. I peel cooked and cooled vegetables.
3. I take out a large flat dish. I take the shape of a heart. I put it on a plate.
4. Using a vegetable peeler, I chop potatoes. I'm making mayonnaise.
5. I open a can of canned sardines. I remove a small amount of liquid with a tablespoon. I grind the rest with the fish. I put it in a salad. Distribute evenly.
6. Finely chop the onion, spread the sardines on top.
7. Carrots are next in line in mimosa. I grind like potatoes, using a convenient vegetable grinder. Don't forget the mayonnaise.
8. I crumble the yolk. Then I spread the chopped protein. Top the salad with mayonnaise.
9. I decorate mimosa with green onion feathers.

Cooking video

Recipe with apple, tuna and potatoes

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

Ingredients:

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

Cooking:

1. I boil vegetables in uniform. At the same time, I put the eggs on the other burner to cook. Pour boiled salad ingredients with cold water.
2. While the mimosa ingredients are cooling, peel and finely chop the onion. If the vegetable is very bitter, additionally pour over boiling water.
3. I clean the cooled ingredients. I get a handy vegetable peeler.

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

1. I grind vegetables (large fraction), eggs, after separating the proteins from the yolks (small fraction).

Useful advice. I rub the apple last so that it does not turn black.

1. I turn to the formation of mimosa. Each of the layers of lettuce, except for the yolk top, is smeared with mayonnaise. First up is potatoes. I evenly distribute the crushed product over the dish. I avoid large lumps.
2. The next layer is canned tuna. A very important addition to the fish will be a finely chopped onion.
3. I spread the squirrels, followed by carrots (salt if desired). Finally it's time for the apples! Be sure to peel the fruit. Grate on a large grater.
4. At the final stage of mimosa formation, I add the yolk. Beautifully decorate the top of the salad.

Cooking mimosa with saury and rice

Ingredients:

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

Cooking:

1. Preparing the vegetables for the salad. I put it in a deep saucepan. I put it on the stove.
2. I'm going to cook the eggs. I wash the rice with running water. I transfer it to a bowl. I fill it with water so that the product hides by 4-5 cm. I set the temperature of the burner to the maximum. After boiling water, I reduce the fire to a value close to the minimum. Cook for 14-18 minutes without lifting the lid. I turn off the stove. Let the rice rest for 15-20 minutes.
3. Peel boiled eggs. I separate the whites from the yolks. I rub the squirrels on a grater with a large fraction (for the yolks, a fine one is suitable).
4. I open saury. I drain the excess liquid. I take the fish out of the can. I knead with a fork, picking out the bones along the way.
5. Wash green onions thoroughly. I discuss. I chop finely.
6. I take a large dish (baking dish). I post boiled rice. Distribute in an even layer. I make a neat mayonnaise mesh.
7. Then I put the fish mass from saury in the salad.
8. For each subsequent layer of mimosa, I make a mayonnaise net. The order is as follows: green onion (for piquancy and a harmonious addition to fish), eggs, carrots.
9. I leave the yolks for the top of the salad, the traditional decoration of the dish. It is not necessary to make a mayonnaise net.
10. For a rich and pronounced taste, I recommend covering the mimosa with cling film and sending it to the refrigerator for two to three hours.

Calorie salad with different ingredients

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

Due to the difference in the composition of the salad, the ingredients used and their ratio, the calorie value varies.

Therefore, mimosa contains both 160-190 kilocalories (in “lightweight” recipes) and 240-280 kcal per 100 g of product.

Prepare mimosa salad at home with pleasure according to one of the recipes presented. If desired, change the ratio of ingredients, use other canned fish (for example, take a sprat in a tomato for a change). Treat yourself and loved ones with a delicious salad that will be an excellent decoration for the festive New Year's table. Good luck!

Hello, Alexander is with you again. Today we will cook one of the most famous and beloved by many Mimosa salad. Tender, juicy and at the same time very satisfying. About Mimosa, we can say that this is No. 2 after Olivier. They often share the palm at our tables.

The popularity of the salad has led to a huge variety of cooking recipes. So much so that only the appearance remains of the original recipe. By the way, it was because of his appearance that he was nicknamed Mimosa - from the outside, the salad resembles spring flowers scattered across the snow. And this is achieved thanks to the yolks of eggs, crumbled over the surface.

Another interesting feature of this beloved salad is that it is always layered, meaning it is never tossed. This is his highlight. Eating this appetizer, you can feel and taste each layer separately, and cutting off a vertical piece of lettuce with a fork from top to bottom, we will appreciate its chic look and delicate taste! But best of all Mimosa looks surrounded.

Controversy often arises about the classic Mimosa recipe, for example, about the presence of potatoes in its composition. We will not be included in this discussion, we will just make recipes with and without it. From myself I can say that I like potatoes more.

Ingredients:

• Canned fish - 1b. (sardine, saury in oil)
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Chicken egg - 4 pcs.
• Hard cheese - 100g.
• Butter - 50g.
• Mayonnaise - 100-150g.
• Greens - 1 bunch (dill)
• Onion - 1 pc.
• Vinegar 9% - 50ml.
• Salt, ground black pepper - to taste

Friends, before you start cooking, put the butter in the freezer. It will be rubbed through a grater, this cannot be done without freezing.

Cut the onion into small pieces. We send it to a bowl, fill it with vinegar and leave for 15 minutes to marinate.

About onions should be said separately. It can be used in three states: fresh, pickled, softened with boiling water. In all three options, you get a completely different taste of the salad. Try to do all three options and choose the most delicious option for you.

Open the canned fish and transfer the fish to a bowl. Remove large bones and mash with a fork.

As a rule, oil or fish filling from a can is not used. But, if you are a big fan of high-calorie foods, you can add a little oil from canned food to the dish.

Boiled carrots and potatoes rubbed on a fine grater. Put in separate bowls.

You can grate on a coarse grater, but when the ingredients are crushed finer, it turns out much tastier.

We also grate hard cheese on a fine grater.

Boil the eggs and separate the whites from the yolks.

And then we rub them also on a fine grater separately, into different bowls.

Yolks can not be rubbed, but crushed with a fork.

After marinating, we remove the onion and wring it out with our hands from excess vinegar.

At this stage, we have prepared all the ingredients and proceed to the assembly of the salad. We place the culinary ring on the dish for serving and begin to fill it in layers.

If you do not have a cooking ring, you can make one very quickly from improvised means. Cut a strip about 10 cm wide from thick cardboard or whatman paper, fold it into a ring and secure the edges with a stapler. Then cover with cling film or foil and the ring is ready.

The first layer we lay out the potatoes. If the potatoes are not salty, add some salt and pepper. Apply a layer of mayonnaise and level.

Mimosa salad is high-calorie due to the large amount of mayonnaise. Therefore, it is up to you to decide how thick to smear a layer of mayonnaise. We try to make it thin. But, I repeat, if you are a big fan of high-calorie food, you can smear from the heart.

Spread half of the grated carrots in the second layer. We also apply a layer of mayonnaise.

Third layer of egg whites. Smooth with a spoon and again grease with mayonnaise.

The fourth layer of grated cheese. Lubricate with mayonnaise.

Fifth layer of half fish. Pickled onions on top of the fish. Then grease with mayonnaise.

The sixth layer of the remains of carrots. Lubricate with mayonnaise.

The seventh layer of fish remains. Grate the butter on top of the fish. And sprinkle with yolks.

We close the form with a film and put it in the refrigerator for 1.5-2 hours. During this time, the flavors of the layers will mix and the salad will acquire a rich taste.

Then carefully remove the form and decorate with dill sprigs. A ring made of cardboard can be simply cut.

Enjoy your meal!

A simple recipe for Mimosa salad with saury and egg

As you saw in the first recipe, cooking Mimosa is not difficult, but you can make it even easier. We will not pickle onions, we will exclude cheese and butter. This will have a beneficial effect on reducing the calorie content of the salad. In this case, the taste will change a little, but in which direction it is up to you.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pieces.
• Chicken egg - 4 pcs.
• Dill greens - 1 bunch
• Canned fish - 1b. (saury, sardines, etc.)
• Onion - 1 pc.
• Mayonnaise - to taste
• Salt - to taste

Boil potatoes, carrots and eggs in a pot of salted water. We usually cook everything together. Eggs are removed from the water after about 10 minutes, and everything else after complete readiness. Then we cool the eggs, peel and separate the whites from the yolks.

We take a dish for serving, on which we will collect the salad, and put a culinary ring on it. If you do not have a ring, I wrote how to get out of the situation in the first recipe.

We rub the potatoes on a coarse grater and immediately send them to the form with the first layer, level them with any object, for example, with a fork.

We apply a mesh of mayonnaise and spread evenly.

Open a can of fish. Drain the oil, remove large bones, if any, and crush the fish with a fork.

For a better taste, a little oil can be left, this is up to you.

Then we send the fish to the mold in the second layer and evenly spread it out.

Apply a thin layer of mayonnaise.

To reduce the calorie content, low-calorie mayonnaise can be used.

Finely chop the onion and immediately send it to the mold. Spread the grated carrots on the onion.

We level, compact and grease with a thin layer of mayonnaise.

On a coarse grater we rub the egg whites, put them on top of the carrots. Salt if necessary.

Squirrels are also greased with mayonnaise.

And in conclusion, rub the yolks on top of the proteins on a coarse grater. Alternatively, you can simply crush the yolks with a fork or your hands.

This salad is almost ready. We close the form with a film and send it to the refrigerator for a couple of hours. During this time, all the tastes and aromas of the layers will mix.

After the time has elapsed, remove from the refrigerator and carefully remove the ring upwards. If the homemade ring is difficult to remove, just cut it.

On the surface of the salad, beautifully spread the sprigs of dill and serve. Mimosa is always tastier if cooked a few hours before serving.

Enjoy your meal!

Classic Mimosa recipe with pink salmon

Mimosa is a very tasty salad, but if you replace canned fish with ordinary fish cooked on your own, it will turn out even tastier. To truly appreciate the taste, this dish must be cooked. I am sure he will not leave anyone indifferent.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Pink salmon fillet - 200g.
• Chicken egg - 5 pcs.
• Onion - 1 pc.
• Smoked sausage cheese - 150g.
• Salt, ground black pepper, mayonnaise - to taste

Let's start with cooking the fish. I will leave the whole process of cleaning and gutting behind the scenes, I will go straight to the fillet. For convenience, we cut it into 4 parts and send it to the pan to boil. Cook for 15 minutes after boiling in salted water. Then cool and crush with a fork or simply tear with your hands into small pieces.

Boil potatoes, carrots and chicken eggs in another pan. Then we clean the eggs and separate the whites from the yolks of only two eggs.

After that, we proceed to the assembly of the salad. We take a culinary ring and put it on a dish ... Alternatively, you can take a detachable baking dish with a diameter of 19cm, which we will do this time.

The first layer in the form lay out a layer of half the fish, which we add a little salt and pepper. Lightly seal with a fork and coat with mayonnaise.

Then we rub the eggs on top of the fish, the proteins together with the yolks, except for the two yolks that we left at the very beginning. Distribute the eggs evenly and coat again with mayonnaise.

Sprinkle the top of the egg with finely chopped onions.

Onions do not pickle and do not soak in boiling water. So the taste is sharper.

Spread the grated carrots in the next layer, which we also evenly distribute and grease with mayonnaise. Grate potatoes over carrots and brush.

There is very little left. We rub sausage cheese on a coarse grater, distribute and coat with mayonnaise.

Put the rest of the fish on the last layer. Like the previous layers, evenly distribute and beautifully apply a mesh of mayonnaise on top.

For a better taste, it is advisable to put the salad in the refrigerator for a couple of hours, and only then, having removed the form, serve it on the table.

Enjoy your meal!

Mimosa salad with tuna and potatoes

I offer a recipe with canned tuna. Delicious, noble fish will give a good taste to the salad. But there is one thing about cooking...

Ingredients:

• Canned fish - 1b.
• Potatoes - 300g.
• Carrots - 200g.
• Onion - 100 gr.
• Hard cheese - 150g.
• Mayonnaise - 150g.
• Chicken egg - 4 pcs.
• Salt, herbs - to taste

To begin with, boil the potatoes and carrots in one saucepan in salted water, and boil the eggs in a steep one in another.

While vegetables with eggs are boiled, finely chop the onion and pour boiling water for 5-7 minutes so that all the bitterness is gone from the onion.

After about 10 minutes the eggs were cooked. Drain hot water and pour cold water for a couple of minutes. This will make them much easier to clean. Then we clean them, separate the proteins from the yolks and separately rub on a fine grater into different bowls.

When the vegetables are cooked, remove them, cool and rub on a fine grater also into different bowls.

We take the fish out of the jar and press it with a fork into identical pieces. Do not forget to first remove the bones, if any.

As you probably noticed, we rub vegetables and eggs on a fine grater. This is due to tuna, which has dryish meat, and if the products are grated on a fine grater, the salad will turn out more tender and tastier.

On this, all the ingredients are ready and proceed to the assembly of the salad. We set the culinary ring on a beautiful plate. We send half the potatoes. Smooth and grease with a thin layer of mayonnaise.

Salt if necessary.

Put canned fish on potatoes, level and grease with mayonnaise.

Put half of the proteins on the fish. Leftover potatoes for squirrels. Smooth and grease with mayonnaise.

On top of a layer of carrots, which we also lubricate. We put a layer of onions on the carrots, after squeezing them from the remaining water. Salt the onion, pepper and grease with a thin layer of mayonnaise.

Pour the rest of the proteins on the onion, level it and sprinkle with grated cheese on top. Lubricate.

And at the end, pour out the grated yolks. Gently level and cover with cling film. We send it to the refrigerator to infuse. Then carefully remove the form and decorate with a sprig of greenery.

We serve on the table. Enjoy your meal!

Mimosa recipe with rice and canned fish

In this recipe, we will move away from the usual ways of preparing a salad and do a little wrong and with the wrong products. Let's make it without a culinary ring, and replace the potatoes with boiled rice. Rice always goes very well with fish, so this choice is justified. And the dish will turn out even more tender.

Ingredients:

• Canned fish - 1b. (saury)
• Rice - 100g.
• Chicken egg - 4 pcs. (boiled)
• Carrots - 2 pcs. (boiled)
• Onion - 1 pc.
• Dill, green onion - 1 bunch each
• Mayonnaise - 100-150g.

First, boil the rice in salted water until cooked, rinse and recline in a colander to drain the water. Then spread on a plate as the first layer. Lubricate rice with mayonnaise.

We will not use culinary rings, we will just carefully place the layers one above the other.

Open the canned fish, drain the oil and mash with a fork. Then carefully apply on top of the rice.

We spread finely chopped onions and a part of green on the fish.

Sprinkle them with fish and apply a layer of mayonnaise.

If you do not like the pungency of onions, scald them with boiling water, as was done in the previous recipe.

We rub boiled carrots on a coarse grater and send it on top of the onion. Lubricate the carrots.

We clean boiled eggs from the shell and separate the whites from the yolks. Then rub on a fine grater into different bowls. We combine the protein with a small amount of mayonnaise, mix and evenly apply on the entire surface of the salad, including the sides.

Finely chop the green onion and sprinkle the sides of the lettuce with it, and spread the dill sprigs on top. Sprinkle dill with grated yolks.

We put it in the refrigerator for a couple of hours so that all layers are soaked with juices from each other. Then we serve.

Enjoy your meal!

Classic Mimosa salad recipe without potatoes

It is believed that the most classic Mimosa recipe is made without potatoes. Well, let's rule it out. And for a better taste, instead of canned fish, let's take the usual red fish.

Ingredients:

• Steak of pink salmon, salmon or salmon - 200g.
• Chicken egg - 6 pcs.
• Hard cheese - 100g.
• Carrot - 1 pc. (boiled)
• Onion - 1/2 pc.
• Dill greens - 1 bunch
• Mayonnaise, salt, ground black pepper - to taste

In this recipe, instead of canned fish, we will use red fish steak. To do this, put the steak on a plate, salt, pepper and grease with vegetable oil. Then we poison it in the oven and bake at a temperature of 180 degrees for 20 minutes.

We take out the finished fish from the oven, cool and separate the fillet from the bones. We disassemble the fillet with our hands into small pieces or simply press with a fork.

Boil the eggs in water until cool, about 10 minutes. Then we clean from the shell and separate the proteins from the yolks. We rub everything on a fine grater into different bowls.

We set the culinary ring on the dish and begin to collect the salad. We spread half of the proteins and tamp a little. Salt, pepper to taste and grease with mayonnaise.

We rub the carrots on a medium grater and lay out the next layer on the proteins. Salt to taste, pepper and grease with mayonnaise.

Sprinkle the next layer with finely grated cheese. We level and also grease with mayonnaise.

Put the fish on the cheese. We immediately put finely chopped onion and dill on the fish. Sprinkle with yolks, but leave about 1/3 of the yolks for decoration. Salt, pepper to taste and grease with mayonnaise.

Lay out the rest of the proteins with the last layer. Salt, pepper and grease well with mayonnaise. Smooth well with a spatula until smooth. Now carefully remove the culinary ring.

We decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower. We put it in the refrigerator and let it brew for a couple of hours. Then we serve.

Enjoy your meal!

Apple Mimosa Step by Step Recipe

It is difficult to imagine Mimosa salad without onions. Thanks to him, the dish has a slightly bitter and pungent taste. In its own way, it is pleasant, but not everyone likes it. Check out the following recipe where we removed the onion and added an apple instead. Without onions, the salad is tender and surprisingly tasty.

Ingredients:

• Canned fish - 1b.
• Chicken egg - 3 pcs.
• Apple - 1 pc.
• Carrot - 1 pc.
• Hard cheese - 100g.
• Mayonnaise - 100g.
• Lemon juice - from 1/4 lemon
• Dill sprigs - for decoration

First of all, boil the eggs and carrots. Then we clean the eggs, separate the yolks from the proteins and rub them on a fine grater into different bowls.

Open a jar of canned fish, drain the oil and knead the fish with a fork. You can do this both in a bowl and just in a jar. If there are large bones, we remove them.

Cut the apple into quarters, remove the seed box and cut off the peel. Then we rub on a coarse grater and sprinkle with lemon juice so that the apple does not darken. It is better to take an apple of a sweet and sour variety.

We rub the carrots on a coarse grater, and the cheese on a medium or fine grater.

After preparing all the ingredients, we proceed to assemble the salad. We put the culinary ring on a beautiful plate. Put the canned fish in the first layer. Smooth and grease with mayonnaise.

Lay out the grated squirrels in the second layer, lightly tamp and also lubricate.

The next layer is grated carrots. Lubricate.

Put the grated apples on the carrots and grease again.

The last layer is made from grated cheese. Carefully level the cheese and apply a layer of yolks on top. We lay out dill sprigs on the yolks, symbolizing mimosa flowers.

We put the salad in the refrigerator for several hours so that the layers are evenly soaked. Then we take it out, carefully remove the ring and serve it on the table.

In the refrigerator for infusion, you can clean without a ring. But, imagine a refrigerator before the New Year or another holiday. As a rule, it is filled with products, pots, blanks. And if you remove the salad without a ring, then there is a high probability of inadvertently damaging it, taking out another product.

This recipe must be prepared, it may well be that this is exactly the taste that you were looking for.

Enjoy your meal!

How to make mimosa salad without cheese

You only have to change one ingredient, and you get a completely new taste. In the previous recipe, we replaced the onion with an apple, and in this one we will replace it with pickles. It will turn out another new and interesting taste of the well-known salad.

Ingredients:

• Canned fish - 1b.
• Potatoes - 2 pcs. (boiled)
• Chicken egg - 5 pcs. (boiled)
• Pickled cucumbers - 3 pcs.
• Carrots - 1-2 pcs. (boiled)
• Mayonnaise - 250g.

We set the culinary ring on the dish and proceed to the assembly of the salad. We rub the potatoes on a coarse grater and lay out the first layer. We add a little salt and make a thin mesh of mayonnaise.

Mash canned fish with a fork and spread on potatoes and grease with mayonnaise.

We rub the eggs on a coarse grater, while leaving the yolk of only one egg, it will be needed for decoration. Put the rest on the fish. Smooth and lubricate.

We rub the pickled cucumbers on a coarse grater, drain the released liquid into the sink, and put the cucumbers themselves on top of the eggs. Distribute evenly and grease with mayonnaise.

Lay out the grated carrots with the last layer, which we add a little and also lubricate. Cover the salad with cling film and place in the refrigerator to soak.

Then we take it out of the refrigerator, remove the film and remove the ring.

Mash the remaining yolk with a fork and decorate the salad.

Enjoy your meal!

I want to say a little about the correct order of the layers in the salad. You probably noticed that in different recipes the layers are arranged completely randomly. This is because there is no clearly defined sequence. Even in the technical and technological maps of salad preparation for restaurants and catering establishments, the sequence of layers is very different from each other.

Therefore, I propose not to pay attention to all this order and do as you like best, and as it tastes best to you.

In conclusion, I want to show you one very interesting video recipe for making Mimosa salad. I'm sure you'll like it.

That's all for me. Cook with pleasure. Well, I say goodbye to you, until we meet again.

Sincerely, Alexander.

The classic version is prepared using canned fish. Before serving the dish to the table, it is necessary to infuse it in the refrigerator for at least 3 hours.

You will need:

• butter - 110 g;
• salt;
• parsley - 8 g;
• egg - 6 pcs.;
• mayonnaise;
• onion - 260 g;
• canned fish - 1 can in own juice;
• cheese - 160 g of hard cheese.

How to cook:

1. A couple of hours before cooking, place the butter in the freezer.
2. Remove the eggs from the refrigerator ahead of time. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on a low flame. The liquid must not be allowed to boil, this will provoke cracking of the shell. To make it easier to clean them, immediately after cooking, place them in cold water.
3. After the eggs have cooled, peel. Finely chop the whites with a knife, and mash the yolks with a fork.
4. Chop the onion. If it is very hot, then pour boiling water over and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop greens.
6. Take the fish out of the jar. Get big bones. Mash the fish with a fork.
7. Arrange the squirrels on a dish and sprinkle with a layer of cheese chips. Distribute the fish. Spread with mayonnaise.
8. Put the onion, then part of the yolk. Lubricate with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle over the salad.

2. With canned food step by step

This dish has gained popularity since the days of the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

• cheese - 170 g;
• canned fish - can;
• parsley - 30 g;
• potatoes - 320 g;
• dill - 30 g;
• carrot - 220 g;
• egg - 4 pcs.;
• mayonnaise - 260 g;
• onion - 110 g.

Cooking:

1. Rinse carrots and potatoes and cover with water. Cook until the knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
2. Grate carrots, potatoes and squirrels on a coarse grater. Grind cheese and proteins on a fine grater.
3. Put the fish with oil on a dish and mash with a fork. Spread with a small amount of mayonnaise. Spread out the proteins and distribute the carrots. Spread with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and hold for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Spread over carrots.
5. Distribute potatoes. Salt and coat with mayonnaise.
6. Put the cheese chips and soak with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To maximize the taste, the dish should be infused in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs for cooking. It is their yolks that have a bright yellow color. It is better to rub them immediately on the salad, and not separately. Then their layer will look airy and light.

You will need:

• canned saury - 1 can;
• egg - 3 pcs.;
• mayonnaise;
• potatoes - 360 g;
• parsley;
• carrot - 130 g.

How to cook:

1. Place carrots and potatoes in water and boil for 38 minutes. Drain the liquid and set the vegetables aside. Scrape off the skin with a knife. Boil eggs.
2. Drain the marinade from the can. Mash the fish with a fork. Place in a salad bowl and smooth out.
3. Place chopped onion in boiling water for 7 minutes. Then drain the liquid, and dry the onion on a paper towel. Put on the fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover the onion. Lubricate with a layer of mayonnaise.
5. Put the carrots grated on a medium grater on the proteins. Spread with mayonnaise.
6. Grind the potatoes using a coarse grater and arrange on a salad. Lightly tamp and grease with mayonnaise.
7. Grate the yolks immediately onto the salad on a fine grater. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will be enjoyed by all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

• natural canned pink salmon - 260 g;
• onion - 75 g;
• potatoes - 260 g;
• salt;
• cheese - 160 g;
• butter - 80 g frozen;
• green onions - 2 feathers;
• eggs - 2 pcs.;
• mayonnaise;
• carrot - 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until the knife can easily pierce the vegetables. Clear.
2. Grate, using a coarse grater, potatoes and place on the bottom of the salad bowl.
3. Drain the juice from the fish. Mash with a fork. During grinding, remove the bones. Spread over potatoes. Spread with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Take out and dry on a paper towel. If the onion is salad and not bitter, then it is not necessary to scald. Spread in a layer over the salmon.
5. Grate carrots on a coarse grater and spread on a layer of onions. Spread with mayonnaise.
6. Immediately grate the cheese and whites of boiled eggs on the salad. Lubricate with mayonnaise.
7. Grate the butter and cover the egg whites. This product will give the salad a special tenderness.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products are combined with any canned fish.

You will need:

• canned fish - can;
• eggs - 5 pcs.;
• mayonnaise;
• frozen butter - 120 g;
• onion - 85 g;
• cheese - 130 g.

Cooking:

1. Place eggs in water and boil for 12 minutes. To prevent the shell from bursting, cook on a minimum flame. Cool in cold water. Proteins chop on a medium grater and put on the bottom of the dish.
2. Grate cheese and sprinkle over egg whites. Mash the canned food with a fork and spread half evenly over the cheese.
3. Chop the onion. Pour boiling water over and spread over the fish.
4. Immediately grate the butter on a medium grater onto the salad so that it does not have time to melt. Put the remaining fish and sprinkle with grated yolks on a fine grater.
5. Spread each layer with a small amount of mayonnaise.

6. With the addition of rice

This variation differs from the classic one in that potatoes are replaced with rice. The dish turns out useful and fragrant.

You will need:

• canned sardines - 200 g;
• salt;
• egg - 6 pcs.;
• pepper;
• mayonnaise - 280 ml;
• rice - 90 g;
• green onions - 35 g;
• carrot - 290 g.

How to cook:

1. Pour water over eggs and boil for 12 minutes. Pour cold water and wait until cool. Clear.
2. Using a fine grater, grate the yolks into different plates, then the proteins.
3. Place carrots in water. Boil 35 minutes. Check for doneness with a fork. If it easily entered the vegetable, then you can drain the water and cool the carrot. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water runs clear. To fill with water. The component should be covered with liquid for 2 fingers. Salt. Close the lid and cook until the water evaporates. For cooking, it is better to use rice with long grains. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Let the water drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If bones are present, be sure to remove them. Chop green onion.
6. Put rice on a dish and tamp down. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute carrots. Spread each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

The most satisfying salad is obtained with potatoes. It is she who gives the dish a special rich taste.

You will need:

• canned fish - can;
• greens;
• egg - 6 pcs.;
• mayonnaise;
• potatoes - 630 g;
• onion - 120 g;
• carrot - 370 g.

How to cook:

1. Drain the marinade from the can. Mash the fish with a spoon. If there are bones, then be sure to remove them.
2. Pour water over carrots and potatoes. Boil and peel off the skin.
3. Boil hard boiled eggs. Grind proteins with a coarse grater, yolks - fine.
4. Grate carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form a salad in layers: potatoes, fish, proteins. Lubricate each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. Salad must be soaked in the refrigerator for 3 hours.

8. With an apple