Mimosa salad a variety of recipes are the best. Mimosa salad classic recipe: with canned food, with cheese, with rice - the most delicious cooking methods

14.03.2020 Chebureks

Before talking in detail about the layers of Mimosa salad and their sequence, let us briefly recall the history of its appearance. Mimosa was invented in the days of the USSR, when only such canned fish as saury and sardines were freely available, and pink salmon, chum salmon and salmon were a terrible shortage and were hardly available for the big holidays. The salad got its name for its resemblance to the yellow, fluffy flower of mimosa - crumbled chicken yolks played its role here. The salad quickly fell in love not only for its simple ingredients, but also for its unusual, very interesting fishy taste, so mimosa was prepared with pleasure for festive tables.

What layers does mimosa include? The original recipe for the salad was as follows: egg whites, grated on a coarse grater, processed or hard cheese, grated more finely, half a can of boneless canned fish, a layer of grated butter, a layer of finely chopped onions. Then came the second half of the canned food, and between the layers they made a net of mayonnaise or simply spread the mayonnaise with a spoon. The top of the lettuce was invariably sprinkled with crumbled yolks. Later, the salad recipe was supplemented with boiled carrots, boiled potatoes or rice.

Perhaps now saury or sardines are more often replaced with mackerel, pink salmon or salmon, and sometimes even apples or fresh cucumbers are added to mimosa to achieve a lighter taste. Someone likes to put rice or potatoes in the first layer of salad, while someone prefers to lay a fish, but this is not so important. The only rule when assembling mimosa is to leave the egg yolks on top, and all other layers can go in any order.

We hope that you will be able to cook without any problems delicious mimosa according to our recipes!

Classic recipe for mimosa salad with canned food and cheese

The classic mimosa salad with canned food and cheese is one of those salads that is often found on our tables. And no wonder, because this salad is so delicious! Any canned fish can be here, but always in own juice or in oil, because canned food in tomato sauce are not added to mimosa.

60 minutes Seal

Bon Appetit!

Advice: not all mimosa layers indicated in the recipe can be greased with mayonnaise, but add less as you wish. To reduce the fat content of the sauce, mix mayonnaise with non-acidic sour cream or unsweetened yogurt.

A simple and delicious recipe for mimosa salad with saury

Probably, in the USSR, the most popular version of mimosa was a salad with saury, because this fish most often appeared on sale in canned form. According to the classic recipe, each layer of mimosa is coated with a light mayonnaise mesh, so we recommend using low-fat and leaner mayonnaise so as not to increase the calorie content of the dish.

Ingredients:

Saury in oil - 1 can.
Chicken eggs - 3-4 pcs.
Hard or processed cheese - 100 gr.
Bulb onions - 1 pc.
Mayonnaise to taste.
Salt, ground pepper - to taste.
Fresh dill or parsley - for decoration.

Cooking process:

Remove the fish from the jar, mash the pulp, and remove the bones completely.
Chop the onions (white or purple, which is sweeter than yellow) very finely.
Peel and grate the cooled potatoes and carrots, boiled in a peel.
For hard-boiled and chilled eggs, separate the whites from the yolks. The yolks are kneaded with a fork, and the whites are rubbed on a grater.
Collect the salad in layers: potatoes, as the densest ingredient, are best laid in the first layer, sprinkle with onions, salt and make a net of mayonnaise.
Next: a layer of fish + onion + a net of mayonnaise.
Next: grated cheese + light mesh.
Grated carrots are placed last, and finely crushed yolks are sprinkled to make the salad look bright and elegant.
Then the mimosa is cooled for an hour in the refrigerator, then it is decorated with a mayonnaise net and fresh dill.

Bon Appetit!

Classic mimosa salad with sardines

If you are searching the Internet for quick, tasty and inexpensive cooking, then make a mimosa salad with canned sardines. Many people like such a simple combination of boiled vegetables, fish and eggs with mayonnaise, and it is not a sin to put a salad even on a festive table, despite its seeming simplicity!

Ingredients:

Sardines - 1 can.
Potatoes - 2-3 pcs.
Carrots - 1-2 pcs.
Bulb onions - 1 pc.
Chicken eggs - 3 pcs.
Mayonnaise to taste.
Salt to taste.
Dill greens - for serving.

Cooking process:

Boil potatoes, carrots and eggs until cooked, eggs should be hard-boiled.
Peel vegetables and grate them on a fine or medium grater.
At the eggs, separate the whites from the yolks, mash the yolks with a fork, and grate the whites.
Peel and finely chop the onion. Instead of onions, you can use green onions, and if, nevertheless, onion, then white or red is better, where there is less bitterness.
Remove the pieces of sardine from the jar, free them from the seeds and mash with a fork, you can add a little oil from the jar to them to make the fish juicier.
Place the salad in a salad bowl or on a wide flat plate in layers, starting with potatoes sprinkled with salt, onions and mayonnaise.
Next: a layer of fish + onion + mayonnaise mesh.
Protein layer + mayonnaise mesh.
A layer of carrots.
Before serving the salad, keep it cold for a bit so that the layers are soaked.
Then sprinkle with yolks, decorate with a thin mayonnaise mesh and dill sprigs.

Bon Appetit!

Advice: all ingredients, except yolks and onions, can be divided into 2 parts and put not one layer at a time, but two layers in a salad. But fish in this case is used not one, but two jars, so the mimosa gets a more pronounced fishy taste. Use salt and pepper in mimosa at your discretion.

Delicious recipe for making mimosa with mackerel

Many people like mimosa salad with mackerel more than ordinary classic mimosa... Thanks to the fish, it acquires a completely different taste than when canned food is used. Hot smoked mackerel is softer, but cold smoked mackerel can also be added to mimosa, and lightly salted mackerel and canned.

Ingredients:

Canned mackerel - 250 gr.
Potatoes - 2-3 pcs.
Carrots - 1-2 pcs.
Bulb onions - 1 pc.
Chicken eggs - 2-3 pcs.
Mayonnaise to taste.
Salt to taste.
Ground black or white pepper - to taste.
Greens - for serving.

Cooking process:

Boil carrots, potatoes and hard-boiled eggs in advance, peel them and grate them on a coarse or medium grater (eggs rub only whites, and knead the yolks with a fork).
Chop the onion finely and marinate for 15 minutes (half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar + a little salt).
At the end, you need to strain the onion well from the marinade, rinse with water and shake off with a sieve.
Separate the flesh of smoked or lightly salted mackerel from the bones and cut into small cubes. Canned mackerel and hot smoked mackerel are simply kneaded with a fork. Collect the salad in the following order: grated potatoes, mackerel, egg whites, carrots.
Sprinkle each layer, except the last, with onion cubes and be sure to coat a little with mayonnaise. If desired, the layers are salted and sprinkled with black or white pepper.
Ready salad leave in the refrigerator for about an hour, sprinkle with grated yolks and decorate with dill or parsley.

Bon Appetit!

Mimosa salad with butter

Delicate mimosa salad can be prepared by adding butter... Plain mimosa is made with the simplest canned fish, but you can experiment and make mimosa with frozen butter and tuna or pink salmon.

Ingredients:

Dry rice - 0.5 tbsp.
Hard cheese - 100 gr.
Butter - 50 gr.
Canned fish - 1 can.
Eggs - 4 pcs.
Salt to taste.
Carrots - 1-2 pcs.
Bulb onions - 1-2 pcs.
Mayonnaise - to lubricate the layers.

Cooking process:

Boil carrots and eggs in advance, as well as a bag of rice intended for quick cooking(or half a glass of regular round or long rice).
Chop the onion finely. If you do not like its pronounced taste, then pour boiling water on the onion for 5 minutes or marinate for 15 minutes (for the marinade you need half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar and a pinch of salt). At the end, you need to strain the onion well and shake off the water through a sieve.
Grate carrots, egg white and cheese on a medium or coarse grater.
Mash the yolk with a fork.
Separate the fish pulp from the bones and mash with a fork.
To make the salad have an even shape, you can collect it using a culinary ring. The layers are in the following sequence: rice, egg whites, fish, grated frozen butter, carrots and cheese.
Each layer, except for the last, is sprinkled with a little onion and smeared with a mayonnaise mesh.
The finished mimosa with butter and cheese should be kept in the cold so that the butter solidifies and the layers are saturated with mayonnaise.
Sprinkle the top of the salad with grated yolk before serving.

Bon Appetit!

Advice: so that the salad has a more pronounced fishy taste, you can add not 1, but 2 cans of canned fish, putting them in two layers - fish lovers will like this option more.

Hearty mimosa salad with potatoes

The recipe for mimosa salad with potatoes is most often used to build something in the kitchen that is not expensive, but not too ordinary. This salad is prepared, as they say, from improvised means, but in the end it turns out to be very tasty!

Ingredients:

Sardine or other fish - 1 can.
Potatoes - 2-3 pcs.
Chicken egg - 3 pcs.
Processed cheese - 150 gr.
Carrots - 1-2 pcs.
Mayonnaise to taste.
Salt to taste.
Bulb onions - 1 pc.

Cooking process:

Boil the root vegetables in their uniforms, cool and peel them.
Do the same with tough eggs.
Chop the potatoes and carrots on a medium grater.
Next, the proteins need to be grated coarsely so as not to crumble, but the yolks will have to be crumbled with a fork and made as small as possible.
Separate the canned fish from the seeds, and mash the pulp with a fork, adding a little oil from canned food to the pulp.
Cut the onion very finely, you can pickle it or put it fresh in the salad.
We start assembling mimosa. The first is potatoes + a little onion + a net of mayonnaise.
Fish + some onion + mayonnaise mesh.
Egg white + mayonnaise mesh.
Carrots + a little onion + mayonnaise mesh.
Top (and from all sides, if the salad is laid out on a flat plate) pour the mimosa with processed cheese grated on a medium grater. You need to hold the cheese for at least an hour in the freezer so that it will rub easily.
Top with chopped yolks and sprigs of green dill.

Bon Appetit!

Step-by-step recipe for making mimosa with rice

Mimosa salad with rice is just as delicious as mimosa with potatoes. And to find out what you like more, cook both versions of mimosa. The salad won't make you spend too much time in the kitchen if you buy rice in small disposable bags that boil quickly and easily.

Ingredients:

Canned fish - 1 can.
Mayonnaise to taste.
Carrots - 2 pcs.
Dry rice - 0.5 tbsp.
Eggs - 4 pcs.
Salt to taste.
Onions - 1-2 pcs.

For the marinade:

Vinegar 9% - 1 tsp
Water - 0.5 tbsp.
A pinch of salt.
Sugar - 0.5 tsp.

Cooking process:

Boil, cool and peel the carrots and eggs in advance.
Grate the carrots, grate the egg whites, and mash the yolks with a fork into small crumbs.
Boil rice in salted water until cooked, drain and cool. You can even rinse the rice a little to keep it from being very sticky.
While the rice is cooking, marinate the onions, cut into thin ring quarters or cubes. Prepare the marinade according to the recipe.
Soak the onion in the marinade for 15-20 minutes and strain it, rinse with clean water and squeeze (you don't need to rinse it if you like heavily pickled onions).
At the bottom of the salad bowl, spread half of all the cooked rice in an even layer, brush it with a little mayonnaise.
Mash the flesh of the boneless fish with a fork and put half of the flesh on the rice (on top, the fish can be poured with canned juice to make it juicier).
Put half of the onion + a net of mayonnaise on the fish.
The next layer is grated carrots.
Next: proteins + mayonnaise mesh.
Next: rice + mayonnaise + the rest of the canned food.
Top with the remaining pickled onion + mayonnaise mesh.
Mimosa with rice can be kept in the refrigerator under the lid to cool the salad a little, and before serving, garnish with grated yolks and dill sprigs, creating an imitation of mimosa flowers.

Bon Appetit!

Apple mimosa salad recipe

We suggest you add flavor to the usual mimosa grated apple- in this salad it is perfectly appropriate. The apple will give its aroma and necessary freshness to the rest of the ingredients, and as a result you will have a very original dish.

Ingredients:

Chicken eggs - 4 pcs.
Hard cheese - 120 gr.
Saury in oil - 1 can.
Bulb onions - 1 pc.
Apple - 1 pc.
Carrots - 1 pc.
Mayonnaise to taste.
Fresh dill - for decoration.

For the marinade:

Water - 0.5 tbsp.
Table vinegar - 1 tsp.
A pinch of salt.
Sugar - 1 tsp

Cooking process:

Boiled carrots and hard-boiled eggs until tender, peel, let cool.
For eggs, separate the whites and yolks.
Mash the yolks with a fork, put them in a separate container.
Grate the proteins, and do the same with carrots.
Cut the turnip into very thin quarters of rings, or even smaller.
Put the onion in a deep bowl, pour half a glass of cooled boiled water with vinegar, a pinch of salt and sugar. Marinate the onion for 10-15 minutes, then strain from the marinade. If the onion seems sour to you, you can rinse it with boiled water and drain.
Remove the saury from the jar, remove the bones and mash the pulp with a fork.
At the bottom of a salad bowl or flat dish where you plan to collect salad, put saury, sprinkle it with onions and make a net of mayonnaise. Don't put in a lot of mayonnaise.
Next: a layer of grated proteins + a light mesh of mayonnaise.
The next layer is grated cheese.
Next: a grated apple without seeds and peel + a fine mesh of mayonnaise.
The top of the lettuce and its sides, if collected on a platter, must be sealed with a layer of boiled grated carrots.
Then the salad can be cooled in the refrigerator for 1 hour, and before serving, garnish with mashed yolks and dill sprigs.

Bon Appetit!

Mimosa with the addition of cucumber - a step by step recipe

Traditional mimosa is very diversified by adding fresh cucumber... This vegetable always gives any dish the taste of spring freshness, light crunchiness and a very pleasant, delicate aroma. And mimosa salad is no exception.

Ingredients:

Canned fish in oil - 1 can.
Bulb onions - 1 pc.
Large carrots - 1 pc.
Chicken eggs - 3-4 pcs.
Fresh cucumber - 1-2 pcs.
Mayonnaise to taste.
Dill - for decoration.
Table salt - to taste.
Ground black pepper - to taste.

Cooking process:

Boil large or two or three medium carrots until tender, then cool and peel the skin of the carrots.
Boil the eggs until tender.
Chop the onion into small cubes. Take white or purple onions, which have less bitterness than yellow ones. If desired, pour boiling water over the chopped onion for 5 minutes so that it softens and gives off bitterness.
Grate the carrots. How you do it, large or small, doesn't really matter.
In peeled and cooled eggs, separate the whites from the yolks. Mash the yolks with a fork, and grate the whites like carrots.
Strain the canned food from the oil, remove the bones from the fish, and mash the flesh with a fork. If the fish tastes dry, add a little oil from the jar to it and rub it again with a fork.
Wash cucumbers (2 small ground cucumbers or half of one large long greenhouse cucumber), cut off the ends and grate them on a coarse grater. On shallow it is not necessary, otherwise the cucumber will release a lot of its juice.
Collect the salad in layers. Put a layer of canned food on the bottom of a salad bowl or flat plate, then a mayonnaise mesh and a little onion.
Next - protein + a thin mesh of mayonnaise and a little onion.
Next, a cucumber + a layer of grated carrots.
Garnish the top of the salad with grated yolk and sprigs of fresh dill to create an association with mimosa flowers.

Bon Appetit!

Hello, Alexander is with you again. Today we will prepare one of the most famous and beloved by many Mimosa salad. Delicate, juicy and at the same time very satisfying. About Mimosa, we can say that this is number 2 after Olivier. They often share the palm on our tables.

The popularity of the salad was the reason huge variety cooking recipes. So much so that only the appearance remains of the original recipe. By the way, it was precisely because of its appearance that it was nicknamed Mimosa - from the outside, the salad resembles spring flowers scattered in the snow. And this is achieved thanks to the yolks of the eggs, crumbled on the surface.

One more interesting feature of this beloved salad is that it is always gathered in layers, that is, it is never mixed. This is its highlight. Absorbing this appetizer, you can feel and taste each layer separately, and cutting a vertical slice of salad with a fork from top to bottom, we will appreciate its chic look and delicate taste! But Mimosa looks best when surrounded.

There are often controversies 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 both with and without him. 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)
Bulb onion - 1pc.
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, without freezing this cannot be done.

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

Onions are worth mentioning separately. It can be used in three states: in fresh, in pickled, softened boiling water. In all three versions, you get completely different salad tastes. Try all three options and choose the one that tastes best for you.

We open the canned fish and put the fish in a bowl. Remove large bones and knead 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 food, some canned oil can be added to the dish.

Grate boiled carrots and potatoes on a fine grater. We put in separate bowls.

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

Also rub on a fine grater hard cheese.

Boil the eggs and separate the whites from the yolks.

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

You can not rub the yolks, but crush them with a fork.

After pickling, remove the onion and squeeze out excess vinegar with your hands.

At this stage, we have prepared all the ingredients and proceed to the assembly of the salad. Place the culinary ring on the serving dish and begin to fill it layer by layer.

If you do not have a culinary ring, you can make one very quickly from available tools. Cut a strip about 10 cm wide from thick cardboard or Whatman paper, roll it up with a ring and secure the edges with a stapler. Then fit cling film or foil and the ring is ready.

We lay out the potatoes in the first layer. If the potatoes are not salted, add some salt and pepper. Apply a layer of mayonnaise and smooth.

Mimosa salad is a high-calorie salad 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, again, if you are a big lover of high-calorie food, you can smear it with all your heart.

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

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

Fourth layer of grated cheese... Lubricate with mayonnaise.

The fifth layer is half fish. Pickled onions on top of the fish. Then grease with mayonnaise.

The sixth layer of carrot leftovers. Lubricate with mayonnaise.

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

Cover the form with foil and put it in the refrigerator for 1.5-2 hours. During this time, the aromas of the layers will mix and the salad will acquire a rich taste.

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

Bon Appetit!

A simple recipe for mimosa salad with saury and egg

As you saw from the first recipe, making Mimosa is easy, but you can make it even easier. We will not marinate onions, 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 to decide.

Ingredients:

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

Boil potatoes, carrots and eggs in a saucepan with salted water. We usually cook everything together. We remove the eggs from the water after about 10 minutes, and everything else after being fully cooked. Then we cool the eggs, peel and separate the whites from the yolks.

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

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

Apply a mesh of mayonnaise and spread it evenly.

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

For better taste you can leave a little oil, it's up to you.

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

Apply a thin layer of mayonnaise.

To reduce the calorie content of mayonnaise, you can use a low-calorie mayonnaise.

Finely chop the onions and immediately send them to the mold. Put the carrots grated on a coarse grater on the onion.

We level it, thicken it a lot and grease it with a thin layer of mayonnaise.

Rub the egg whites on a coarse grater, put them on top of the carrots. Add some salt if necessary.

We also grease the proteins with mayonnaise.

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

At this point, the salad is almost ready. We close the form with foil 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 it from the refrigerator and carefully remove the ring upward. If the self-made ring is difficult to remove, just cut it.

On the surface of the salad, lay out the dill sprigs and serve. Mimosa is always tastier if prepared a few hours before serving.

Bon Appetit!

The classic recipe for Mimosa with pink salmon

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

Ingredients:

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

Let's start by cooking fish. I will leave the whole process of cleaning and gutting behind the scenes, I will go directly 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 we cool and crush with a fork or just tear it with our hands into small pieces.

In another saucepan, boil potatoes, carrots and chicken eggs... Then we clean the eggs and separate the whites from the yolks only in two eggs.

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

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

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

Sprinkle finely chopped onions on top of the egg.

Do not pickle onions and do not soak in boiling water. This makes the taste sharper.

With the next layer, lay out the grated carrots, which we also evenly distribute and grease with mayonnaise. Rub potatoes on carrots and grease.

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

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

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

Bon Appetit!

Mimosa salad with tuna and potatoes

Here's a recipe for canned tuna. Delicious, noble fish will give a good taste to the salad. But there is one twist when cooking ...

Ingredients:

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

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

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

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

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

We remove the fish from the jar and press with a fork into equal pieces. Do not forget to remove the bones first, 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 to be softer and tastier.

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

Add some salt if necessary.

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

Put half of the proteins on the fish. Leftover potatoes for proteins. We level and grease with mayonnaise.

On top of a layer of carrots, which we also grease. Put a layer of onion on the carrots, having previously squeezed out the remaining water. Add salt, pepper and grease the onion with a thin layer of mayonnaise.

Pour the remaining proteins on the onion, level and sprinkle with grated cheese on top. Lubricate.

And at the end, pour out the grated yolks. Carefully level and cover with foil. We send to the refrigerator to brew. Then carefully remove the form and decorate with a sprig of greenery.

Serve on the table. Bon Appetit!

Recipe for cooking Mimosa with rice and canned fish

In this recipe, we will move away from the usual methods of preparing salad and do it 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 quite justified. Moreover, the dish will turn out to be even more tender.

Ingredients:

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

First, boil the rice in salted water until tender, rinse it and put it in a colander to drain the water. Then put it on a plate as the first layer. Grease the rice with mayonnaise.

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

Open the canned fish, drain the oil and knead with a fork. Then gently apply over the rice.

On the fish we lay out finely chopped onions and part of the green.

Sprinkle it over the fish and apply a layer of mayonnaise.

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

We grate boiled carrots on a coarse grater and send them over the onion. Grease the carrots.

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

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

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

Bon Appetit!

The classic recipe for Mimosa salad without potatoes

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

Ingredients:

Pink salmon, salmon or salmon steak - 200g.
Chicken egg - 6 pcs.
Hard cheese - 100g.
Carrots - 1pc. (boiled)
Bulb onions - 1 / 2pc.
Dill greens - 1 bunch
Mayonnaise, salt, black pepper - to taste

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

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

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

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

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

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

Put the fish on the cheese. 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.

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

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.

Bon Appetit!

Step-by-step recipe for Mimosa with apples

It is difficult to imagine a 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. Look at next recipe, in which we removed the onion and added an apple instead. Without onions, the salad turns out to be tender and surprisingly tasty.

Ingredients:

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

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

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

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

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

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

With the second layer we spread the grated proteins, lightly tamp and also lubricate.

The next layer is to make grated carrots. Lubricate.

Put grated apples on the carrots and grease again.

We make the last layer from grated cheese. Carefully level the cheese and apply a layer of yolks on top. On the yolks we lay out the dill branches, symbolizing the flowers of mimosa.

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

You can put it into the refrigerator for infusion without a ring. But, imagine a refrigerator before the New Year or another holiday. As a rule, it is filled with food, pots, and blanks. And if you remove a salad without a ring, then there is a high probability of accidentally damaging it, taking out the next product.

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

Bon Appetit!

How to make mimosa salad without cheese

One has only to replace one ingredient, and you get completely new taste... In the previous recipe, we replaced the onions with an apple, and in this one we will replace it with pickled cucumbers. You will get 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 put the culinary ring on the dish and proceed to the assembly of the salad. Rub the potatoes on a coarse grater and spread them in the first layer. Add a little salt and make a fine mesh of mayonnaise.

Knead 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. We spread the rest on the fish. We level and lubricate.

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

With the last layer we spread the grated carrots, which we add a little and also grease. Cover the salad with plastic wrap and put it in the refrigerator to soak.

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

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

Bon Appetit!

I want to say a little about the correct order of layers in the salad. You probably noticed that in different recipes, the layers are located completely randomly. This is because there is no clearly defined sequence. Even in the technical and technological charts for preparing salad 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 sequence and to do as you like best, and as it tastes better for you.

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

That's all for me. Enjoy cooking. Well, I say goodbye to you, until we meet again.

Sincerely, Alexander.

Mimosa salad- a festive salad, the main ingredients of which are cheese, eggs, canned fish, onions, butter and mayonnaise.

Mimosa salad got its name because of its appearance - the surface of the prepared salad resembles spring mimosa flowers scattered in the snow. Classic recipe"Mimosa" involves the use of layers of boiled eggs, grated on a coarse grater, hard cheese grated on a fine grater, half a can of canned fish (salmon, chum salmon, pink salmon, sockeye, saury, etc.), half a can of mayonnaise, grated frozen butter, finely chopped onions, the second half of canned fish, half of mayonnaise, grated yolks of boiled eggs.

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. And products for it can be found in the nearest supermarket. The classic recipe for mimosa salad uses canned fish sardines or saury.

The similarity to the flowers of Mimosa (Silver acacia) is achieved thanks to the yolks of the eggs (crumbled and scattered on the surface of the salad). The addition of other products (potatoes and carrots) is not allowed.

The classic recipe for MIMOSA:

proteins on a coarse grater
finely grated cheese
half a can of salmon, sardines, or other canned fish
half a can of mayonnaise
finely chopped onion
butter on a coarse grater
half a can of salmon (fish)
half a can of mayonnaise
finely grated yolks
some dried dill on top

The salad must be done the day before so that it is soaked and grabbed.

The popularity of salad in the USSR (and in modern Russia as well) has led to the emergence of a wide variety of cooking recipes.

The salad has not only a beautiful name, appearance, but also an amazing taste. Mimosa salad is one of classic dishes present at our festive tables. This place is rightfully mimosa. This is a hearty, but at the same time light and airy salad, and the presence of fish in it makes it also healthy.

The salad cannot be called light, but, nevertheless, its advantage is that it can be attributed to the category of "meatless salads", and in our time, many people like it, because we try to revise our diet and include more fish and vegetable dishes, since meat, we already have a huge amount in our menu))

Mimosa salad - 50 of the most delicious recipes

Mimosa salad has long been a welcome guest on the festive table, it is very easy and simple to prepare it. In this regard, every year more and more variants of this famous dish began to appear.

Mimosa salad with canned fish and potatoes

Mimosa salad with canned fish and potatoes. Familiar, tasty. :) And bright enough to festive table, for example, as a New Year's snack. Decorate the 2020 New Year's menu, recipes with photos will tell you how to decorate a salad.

Ingredients (for 8 servings):

Canned fish in oil (pink salmon, saury, etc.) - 1 jar ( 240 G)
Potato - 2-3 PCS.
Chicken eggs - 3-4 PCS.
Carrot - 1-2 PCS.
Onion - 1 PCS.
Mayonnaise to taste
Greens to taste
Salt to taste

Cooking - 1 hour:

How to make Mimosa salad with canned food: Rinse and boil potatoes and carrots in their uniform until tender ( 20-30 minutes, check the softness of vegetables with a knife). Refrigerate and clean.
Boil hard-boiled eggs ( 10
Peel the onion, wash and cut into small cubes.
Open a jar of canned fish in oil.
Mash with a fork.
Collect the "Mimosa" salad on a platter slightly moistened with water, in layers. Coat each layer with mayonnaise mesh. 1 layer - proteins; 2 layer - half of the fish; 3 layer - onion; 4 layer - potatoes;
5 layer - carrots; 6 layer - the rest of the fish; 7 layer - yolks.
Decorate the "Mimosa" salad as desired (for example, with pomegranate seeds and herbs) and refrigerate for soaking and cooling. 2-4 hours. Mimosa salad with canned food fishy ready... Bon Appetit!

Ingredients:

Sardine in oil - 200 G
Eggs - 6 PCS.
Cheese - 150 G
Onion - 70-100 G
Frozen butter - 100 G
Dill greens - 0,25-0,5 beam
Mayonnaise - 150 G

Preparation:

How to make classic "Mimosa" salad: Remove the fish from the oil. Separate from large bones and knead with a fork.
Boil eggs, cool, peel. Separate the whites from the yolks.
Mash the yolks with a fork.
Grate the cheese on a fine grater.
Finely chop the greens.
Peel and grate the onion.
When all the ingredients are ready, place the Mimosa salad classic layered: 1 th layer - egg whites.
2nd layer - cheese.
3rd layer - fish.
On top of the fish you need to distribute 0,75 whole mayonnaise.
4th layer - onions.
5th layer - half of the egg yolks.
Then the leftover mayonnaise.
6th layer - greens. Since I wanted to achieve a "winter" mood, I took a double portion of greens and sprinkled it not only on the top, but also on the sides of the salad.
7th layer - butter. Frozen butter should be grated on a fine grater directly on the center of the salad, and then gently spread over the entire surface.
And finally, the final one, 8 -th layer - the remaining egg yolks. For greater effect, I recommend rubbing the yolks additionally through a sieve directly onto the salad and carefully distribute them. The salad must be refrigerated for 2 hours. Classic salad "Mimosa" is ready. Bon Appetit!

Beautiful and simple salad "Mimosa"

A beautiful and simple Mimosa salad that will always help out. This salad must be laid out on the table in a glass dish.

Ingredients (for 4 servings):

Canned fish (preferably something in oil) - 1 jar ( 240 G)
Boiled potatoes - 2 PCS. ( 200 G)
Carrot - 1 PCS. ( 150 G)
Onion - 1 head ( 50 G)
Chicken eggs - 2 PCS.
Mayonnaise - 100-150 G
Salt - 2 pinches

Cooking - 1 hour (your 30 min):

The products for the Mimosa salad are in front of you.
How to make Mimosa salad: Pour chicken eggs with cold water, bring to a boil. Cook over medium heat 10 minutes. Drain the boiling water. Pour eggs with cold water, cool, peel.
Wash the potatoes and carrots, add cold water and boil in their uniform over medium heat until tender ( 20-30 minutes). Refrigerate and clean.
Cut the potatoes into cubes 0,5 *0,5 cm.
Grate the carrots on a coarse grater.
Separate the yolks from the whites in boiled eggs. Crumble the yolks.
Grate the proteins on a fine grater.
Peel the onion, wash and finely chop.
Open a jar of canned fish in oil. Mash the fish in a jar with a fork along with the oil and bones (they are soft).
Lay out the "Mimosa" salad in layers, pouring mayonnaise over each layer of vegetables and a layer of protein. First, canned fish.
Then the onion (finely chopped).
Next, boiled potatoes, cut into cubes (salt 1 a pinch of salt).
Then a layer of mayonnaise ( 2-3 Art. spoons).
Following - boiled carrots grated.
Again mayonnaise ( 2-3 Art. spoons).
Next, also grated boiled egg white (salt 1 a pinch of salt).
Grease the protein with mayonnaise ( 2 Art. spoons and crush the yolk on top. Mimosa salad is ready. Chill in the refrigerator 2-3 hours. Bon Appetit!

Each housewife has her own secrets of making the "Mimosa" flaky fish salad. I'll share mine today! Bon Appetit everyone!

Ingredients:

Canned fish in oil (mackerel, saury, sardine, etc.) - 2 banks
Boiled potatoes - 2-3 PCS.
Boiled carrots - 1-2 PCS.
Salad red onion (you can use the usual one) - 1-2 PCS.
Boiled chicken eggs - 4 PCS.
Hard cheese - 200 G
Mayonnaise to taste
Salt to taste
Fresh greens (for decoration)

Preparation:

Prepare food for the Mimosa Puff Fish Salad. Boil potatoes and carrots in advance, cool and peel. Hard-boiled eggs, cool and peel.
Finely chop the onion and cover with boiling water to "kill" all the bitterness. Once the water has cooled, you can drain it and use the onion as directed.
Since this is a puff salad, we collect it immediately in the dishes in which we will serve it on the table. With the first layer, grate boiled potatoes. Salt and grease with mayonnaise (a couple of tablespoons). You can mix potatoes with mayonnaise so as not to wait long for the salad to soak.
Rub the boiled carrots with the second layer. We also coat this layer with mayonnaise.
Next comes canned fish and red onions. Mayonnaise again.
Separate the yolks from the egg whites. Grate the proteins in a salad bowl. This is another layer that also needs to be smeared with mayonnaise a little.
After the proteins comes a layer of grated cheese and mayonnaise again.
Rub the yolks on a fine grater with the last layer.
We decorate the Mimosa salad with fresh herbs (or as you wish and taste). Ideally, the Mimosa flaky salad should be given a couple of hours of time to soak properly. But I didn't have such an opportunity, and still the Mimosa salad turned out to be very tasty!

Mimosa salad - a real salad

The salad prepared according to this recipe can be perfectly served as a main course. The Mimosa salad is so nutritious and satisfying. This is the real "Mimosa", and not the salad with carrots that is served in canteens and sometimes in restaurants.

Ingredients:

Boiled eggs - 5 PCS.
Dutch cheese - 100 G
Canned fish (saury, mackerel, trout) - 2 banks
Butter - 100 G
Small onion - 1 PCS.
Mayonnaise to taste

Cooking - 1 hour:

How to make Mimosa salad: Egg whites on a coarse grater.
Cheese on a coarse grater.
1 can of canned fish.
Mayonnaise.
Butter, on a coarse grater.
Finely chopped onions.
1 can of canned fish.
Mayonnaise.
Finely grated egg yolks. Mimosa salad is ready.

A rare holiday in most Soviet families did without Mimosa. Unfortunately, today this salad is so criticized that it seems that it is not even a salad, but just a world evil ... But if you do everything according to the rules, you will get a completely different result.

Mimosa salad is an interesting phenomenon of Soviet cuisine. It is believed that it appeared in the mid-70s of the 20th century, but there is no exact information about who prepared it for the first time - a chef in a restaurant or some kind of hostess at home. Be that as it may, the availability of ingredients and an interesting taste allowed this recipe to take root in the culinary traditions of the USSR.

It got its name from the decoration of the top layer with crushed boiled yolk resembling mimosa flowers, also popular at the time.

It is believed that in traditional recipe there should be 9 or 10 layers. The presence of oil in the composition is disputed, hence the "or". There are certain rules for making Mimosa salad.

Firstly, to avoid a mess, you need to cook this salad in portions. Putting a portion from a salad bowl on your plate, you get something, but not Mimosa.

Secondly, you only need to coat with mayonnaise layers with boiled vegetables... All other ingredients of the salad are juicy and self-sufficient in themselves.

Thirdly, mayonnaise should only complement the taste, not interrupt it. Therefore, you need to lay it down quite a bit, with a thin transparent layer. It took me 1.5 coffee (not even teaspoons) spoons for each layer.

Ingredients (for 2 servings):

Potatoes boiled in salted water - 2-3 PCS.*
Carrots boiled in salted water - 1 PCS.
Hard boiled eggs - 2-3 PCS.*
Red / blue onions - 1-2 PCS.*
Canned salmon - 1/2-2/3 banks
Butter from the freezer - 2 dice-sized pieces each
Mayonnaise - 9 coffee spoons
- - depending on the size

Preparation:

Grate potatoes on a coarse grater, carrots on a fine grater.
Knead the fish with a fork. Separate the whites from the yolks and grind them separately. Finely chop the onion or chop it in a blender.
We put a ring on each plate. I am using a ring from the IKEA cookie set.
We spread the food in layers, tamping each layer with a spoon and paying special attention to the edges so that there are no "gaps" there. This will make the layers more expressive. Layers: half onion, quarter potato; 1,5 coffee spoons of mayonnaise, half a carrot, 1,5 coffee spoons of mayonnaise.
A quarter of the protein.
Half a fish. We take out the oil from the freezer. Rub 1 a cube on a fine grater. Put a quarter of the potatoes on top, grease 1,5 coffee spoons of mayonnaise.
The last layer is a quarter of the protein. We repeat all the same with the second portion. We send to the refrigerator for 30 minutes, so that the vegetables are soaked in mayonnaise, and the salads are cooled.
We take out the salads from the refrigerator, use a knife blade to pass along the ring so that the salad is better separated from the mold. Sprinkle with chopped yolk. We take off the ring and ...
... serve to the table.

Mimosa salad is a very beautiful dish

Mimosa salad - very beautiful dish... And since the salad is prepared quite simply, it can often be seen on the festive table. If you are still thinking what to cook for the new year 2020, recipes with photos will come in handy.

Ingredients:

Canned fish (saury) - 1-2 banks
Onion - 1 PCS.
Chicken eggs - 5-6 PCS.
Hard cheese - 100 G
Boiled carrots - 3-4 PCS.
Boiled potatoes - 4 PCS.
Mayonnaise to taste
Greens to taste

Cooking - 1 hour:

Prepare food. Boil the potatoes in their "uniform", boil the eggs, peel the carrots.
Finely chop the onions.
Grate cheese, carrots and potatoes.
Separate the whites from the yolks.
Chop the yolks with a fork, and grate the whites on a coarse grater.
Grind canned fish with a fork.
Chop the greens.
We form the salad. The first layer is potatoes and a layer of mayonnaise. The next layers are onion, cheese, mayonnaise, grated protein, fish, mayonnaise. Then carrots and mayonnaise.
Sprinkle with herbs and chopped yolk on top. Bon Appetit!

I present to your attention the most "Soviet" salad in the world :) This recipe for "mimosa" - with cheese. A minimum of products and time consumption - a maximum of taste and tenderness. New Year is coming soon, I recommend. :)

I advise you to put butter and hard cheese in the freezer in advance for a couple of hours.

Ingredients (for 6 servings):

Canned saury in oil - 1 jar
Hard cheese - 100 G
Chicken eggs - 5 PCS.
Onion - 1 PCS.
Mayonnaise - 150 G
Butter - 80 G
Fresh parsley - to taste

Cooking - 30 min:

Products for salad "Mimosa" with saury in front of you.
How to make a salad "Mimosa" with saury: Boil chicken eggs hard-boiled, for this dip them in cold water, bring to a boil and cook 10 minutes from the moment of boiling. Then drain the hot water, and pour the eggs cold to cool.
Peel the eggs, separate the whites from the yolks, grate the whites on a coarse grater.
Mash the yolks with a fork into small crumbs.
Grate hard cheese on a coarse grater.
Open a can of canned fish. Partially drain the oil. Mash the fish with a fork.
Peel the onion, wash and chop finely.
Grate butter on a coarse grater.
Lay out the Mimosa salad in layers: 1 - proteins; 2 - cheese; 3 - a fish; 4 - a mesh of mayonnaise; 5 - onion; 6 - butter; 7 - a mesh of mayonnaise; 8 - yolks.
Decorate the salad to taste and refrigerate for at least 2 hours. Mimosa salad on hastily ready. Bon Appetit!

New Year's table recipes are often those dishes that we rarely cook in daily menu... For example, a puff salad "Mimosa" with sardines. The salad is simple, but it will look beautiful on the festive table and will definitely make you want to try a beautiful salad.

All salad products are good friends with each other, creating a very delicate taste for it.

"Mimosa" is laid out in layers - if you distribute them correctly, you can achieve a good result.

Ingredients:

Potato - 2 PCS.
Carrot - 1 PCS.
Canned sardines - 1 jar
Eggs - 2 PCS.
Processed cheese - 1 PCS.
Butter - 5 G
Mayonnaise - 220 G
Parsley for garnish

Preparation:

It is necessary to wash all the vegetables well from excess dirt, put them to boil. Potatoes and orange fruit can be boiled in the same saucepan, removed as soon as they are ready.
Cook eggs separately.
Clean all cooked ingredients from the top unnecessary layer, let cool.
The first layer will be potatoes. Grind it on a grater with medium holes, spread a good layer of mayonnaise on top.
After pouring out all the unnecessary liquid, remove the sardines from the jar, crush and put on top of the potatoes. Each layer must be covered with mayonnaise.
Separate the yolk from the protein, grate only the white on top.
Next will go processed cheese OK and a small piece of butter. The oil must first be put in the freezer. Grate a hard piece of butter with a fine grater.
Then cover the salad with grated carrots and top with mayonnaise.
At the very end, finely chop the yolks. They do not need to be coated with mayonnaise. Place the salad on the refrigerator shelf to cool. Then garnish with a sprig of parsley and serve. Bon Appetit!

Ingredients (for 4 servings):

Canned fish (saury, sardines in oil) - 1 jar ( 240 G)
Carrot - 2 PCS. ( 250 G)
Mayonnaise - 220 G
Green onion - 1 beam ( 50 G)
Chicken eggs - 3 PCS.

Cooking - 40 min (your 20 min):

Prepare food for the Mimosa salad.
How to make a puff Mimosa salad: Wash the carrots thoroughly, cover with cold water, bring to a boil, cook 20 minutes.
Wash the eggs and boil them hard. To do this, pour cold water, bring to a boil. Boil 10 minutes from the moment of boiling.
Peel eggs and carrots.
Grate the carrots on a coarse grater.
Divide the eggs into whites and yolks.
Grate the whites on a fine grater (or chop them finely).
Green onions wash and chop finely.
Drain the oil from the canned fish. Free the fish from the bones.
Mash the fish with a fork.
To make the layers in the finished salad look neater, I recommend using a special salad mold. Put the fish in a salad bowl in 1 row.
Add on top 3 Art. l. mayonnaise. Spread it gently over the surface of the fish.
Then lay out the chopped carrots, lightly smooth.
Add and distribute evenly 3 Art. l. mayonnaise.
The third layer is finely chopped green onions.
Apply a mesh of mayonnaise (again 3 Art. spoons).
The last layer is grated or finely chopped egg white
Apply a mesh of mayonnaise to the protein.
Decorate the top with the flaky "Mimosa" salad with yolk, which grate on a fine grater directly onto the salad.
Carefully remove the salad pan.
You can garnish the salad with green onions. Ready salad "Mimosa" should be refrigerated for 2-3 hours to soak.

Delicate flaky canned fish salad looks very elegant!

Ingredients:

Rice - 1 Cup
Eggs - 6 PCS.
Sardine in oil - 200 G
Onion - 100-150 G
Cheese - 150 G
Frozen butter - 80-100 G
Mayonnaise - 9 Art. spoons
Salt - 0,25 h. spoons
Greenery for decoration

Preparation:

How to cook puff salad "Mimosa" with rice: Boil rice. To do this, fill it up 2,5 glasses of water, bring to a boil, salt. Cook under the lid with a low boil 15 minutes. Then drain the water, rinse the rice and cool to body temperature.
Add 3 Art. tablespoons of mayonnaise and black pepper. Mix. Put in the refrigerator.
Hard-boiled eggs ( 10 minutes), cool and clean.
Remove the fish from the oil, dry it. Remove the bones and knead the pulp with a fork.
Finely chop the onion.
Lay out the Mimosa salad with rice in layers. Put rice on a dish (or in a transparent salad bowl). Slightly crush it.
Put the fish on top.
Then spread the onion over the surface.
Spread on top 4 Art. tablespoons of mayonnaise. Set aside the salad and prepare the ingredients for the next layers.
Grate the cheese on a fine grater.
Separate the whites from the yolks. Grate the proteins on a fine grater.
Mash the yolks with a fork.
We continue to lay out the salad. Put the cheese on the next layer. You need to put a little mayonnaise on it - 2 Art. spoons.
Then we spread the egg whites.
Above - half the yolks.
Then, on a fine grater, three frozen butter directly onto the salad.
And the final layer is the remaining yolks. For greater fluffiness, it is better to rub them through a sieve directly over the salad. Decorate the Mimosa puff salad with rice with a sprig of dill and serve. Bon Appetit!

Puff salmon salads are not only very tasty, but also look unusually impressive on the table. One of the most traditional flaky salads is "Mimosa", the recipe of which with cheese, canned salmon and eggs is offered to your attention.

Ingredients (for 6 servings):

Canned salmon - 1 jar
Eggs - 5 PCS.
Cheese - 150 G
Onion - 1 PCS.
Mayonnaise - 4-6 Art. spoons

Cooking - 10 min (your 10 min):

Prepare products for the "Mimosa" salad with cheese and salmon.
How to prepare a salad "Mimosa" with salmon and cheese: Take the fish apart, remove the bones and skin, knead.
Peel the onion, chop finely.
Pour boiling water over.
Grate the cheese.
Boil the eggs, separate the white from the yolk.
We spread "Mimosa" with cheese on a dish in layers in this order: 1 layer: 2 from 5 rub the proteins on a fine grater directly over the dish, evenly.
2nd layer: put salmon, sprinkle with onions.
Lubricate with mayonnaise ( 2-3 Art. spoons).
4th layer: lay out the grated cheese.
5 layer: 3 rub the remaining protein on a fine grater over the dish.
Lubricate with mayonnaise ( 2-3 Art. spoons).
6 layer: sprinkle with crumbled yolk. You can crush the yolk by hand, but the flaky salmon salad will look neater and the taste will be softer if you rub the yolk through a sieve (just above the salad). Put the prepared salmon salad with cheese and eggs in the refrigerator for a while and soak (for 3-4 hours).

Everyone's favorite salad "Mimosa" will be offered for the festive table and for dinner.

Ingredients (for 8 servings):

Potato - 2 PCS.
Carrot - 1-2 PCS.
Boiled eggs - 3 PCS.
Canned fish in oil - 1 can (to taste)
Bulbs - 1 PCS.
Mayonnaise - 200 g (to taste)
Lettuce leaves - 1 bunch (to taste)
Salt - 1 teaspoon (to taste)

Cooking - 50 min (your 30 min):

The products for the Mimosa salad are in front of you.
How to make Mimosa salad: Wash potatoes and carrots, put in a cauldron, pour cold water, bring to a boil. Salt. Boil vegetables in salted water over low heat until tender (about 20 minutes). Cool vegetables. Peel vegetables and chicken eggs.
Grate the carrots on a coarse grater.
Grate potatoes on a coarse grater.
Peel the onion, wash and cut into small cubes.
Separate the whites from the yolks. Then finely chop the proteins.
Grate the yolks on a fine grater.
Open a jar of canned fish, mash with a fork (you do not need to drain the oil).
Lay out the Mimosa salad. Wash the lettuce leaves. Line a flat dish with lettuce leaves.
Next, lay out the canned fish, pour with mayonnaise ( 1-2 Art. spoons).
After that, put a layer of chopped proteins. Optionally, you can grease with mayonnaise ( 1 Art. spoon).
Then lay the onions in layers.
Further potatoes. Pour mayonnaise on everything again ( 3-4 Art. spoons).
Next, put a layer of carrots and brush with mayonnaise ( 2-3 Art. spoons).
Sprinkle everything on top with grated yolk. Chill the salad in the refrigerator for about 2 hours. Mimosa salad is ready. Bon Appetit!

Mimosa salad with tuna will decorate your festive table.

Ingredients:

Carrot - 2 PCS.
Potato - 2 PCS.
Onion - 1 PCS.
Eggs - 5 PCS.
Canned tuna - 2 jars
Mayonnaise - 300 G
Vinegar - 2 Art. l.
Sugar - 2 h. l.
Greens (rosemary)

Preparation:

Prepare products for the "Mimosa" salad with tuna. Boil carrots, potatoes and eggs, peel everything.
For pickling onions, you need sugar and vinegar. For greasing layers of salad - mayonnaise. For decoration, I took fresh rosemary, you can decorate as you like.
Pickle the onions. To do this, finely chop the onion.
Pour boiling water over 30 seconds.
Pour boiling water through a sieve.
Pour the onion with cold boiled water, add vinegar and sugar, leave on 30 minutes.
Grate potatoes, carrots, whites and yolks on a fine grater.
Mash the tuna with a fork.
Assemble the salad in layers in the following order: 1 ... Tuna.
2. Protein.
3. Carrots.
4. Onion.
5. Potatoes. * Grease all layers with mayonnaise (I just don't put mayonnaise on onions).
Sprinkle the yolks on top of the salad.
Decorate the Mimosa salad with tuna with rosemary sprigs.
Bon Appetit!

Someone will say that the Mimosa salad is not a new recipe. Yes, but this salad is delicious, beautiful and even somehow cheerful. If the mood turns out to be "rainy", let's fix it with the help of the "Mimosa" salad. And how to cook "Mimosa" not just with potatoes, but with an apple and cheese, I will now tell you and show you.

Boil the potatoes "in their uniforms." Boil hard boiled eggs.

Cut the onion into half rings and pour boiling water for 3-5 minutes.

Mash the fish with a fork and put on a dish in the first layer.

Put the onion in the second layer. All other components will be rubbed in layers on a coarse grater (including cold butter) directly onto the dish. And the sequence of products will be as follows:

After fish and onions - mayonnaise.

Then - butter.

Potatoes.

Mayonnaise (a little).

And sprinkle with chopped green onions.

Alternatively, make the layers thinner and repeat their sequence two times.

It will be tastier if the Mimosa salad is not served immediately, but if the dish is covered with cling film and placed in the refrigerator for at least several hours. Mimosa salad will not disappoint you!

Ingredients:

Canned fish (sardine or saury, natural or in oil) - 1 jar ( 240 G)
Bulb onions (white salad) - 1 PCS.
Potato - 2-3 PCS.
Butter (chilled, grated) - 2 Art. l.
Mayonnaise - 5-6 Art. l.
Eggs - 2-3 PCS.
Apple (sour varieties) - 1 PCS.
Hard cheese, grated - 3 Art. l.
Sliced green onions - 1-2 Art. l.

Preparation:

This is how the "Mimosa" salad looks like in the context of ".

Ingredients:

Potato - 500 G
Carrot - 250 G
Eggs - 5 PCS.
Crab sticks - 200 G
Mayonnaise - 200-220 G

Preparation:

How to make a puff salad with crab sticks: Wash the potatoes, boil in their uniform ( 20 minutes), peel and grate on a fine grater.
Wash the carrots, boil in the peel ( 20 minutes), peel and also grate on a fine grater.
Boil eggs, peel. Separate the whites from the yolks. Grate the proteins on a fine grater.
Finely chop the crab sticks.
Lay out the puff salad with crab sticks. 1 th layer. Place half of the potatoes on a flat dish. Lubricate with mayonnaise ( 4 Art. spoons or 70 d) - cover the surface of the salad with a thin net of mayonnaise, as shown in the photo below.
2nd layer. Lay out the chopped crab sticks. 3 th layer. Lay out the egg whites.
Cover the salad again with a net of mayonnaise ( 3 Art. spoons).
4th layer. Place the remaining potatoes on top. Press down slightly.
And again grease the salad with mayonnaise ( 3 Art. spoons).
5th layer. Then cover the top and sides of the salad with a layer of grated carrots.
6th layer. Rub the chicken yolk on top of the puff salad with crab sticks, gently spreading it over the entire surface.
Soak the crab stick puff salad in the refrigerator 1 hour. Bon Appetit!

The recipe for the festive salad "Mimosa" with pink salmon. Delicious and easy to prepare layered salad with canned fish and vegetables.

Ingredients (for 2 servings):

Canned pink salmon - 140 G
Potato - 2 PCS.
Carrot - 1 PCS.
Chicken eggs - 2 PCS.
Green onion - 10 G
Mayonnaise - 40 G

Cooking - 40 min (your 10 min):

We prepare the ingredients for the "Mimosa" salad with pink salmon. Cook vegetables and eggs in well salted water until tender.
How to cook a puff salad "Mimosa" with pink salmon: Put the canned fish in oil with the first layer of fish salad, after rubbing it with a fork.
Then - a layer of potatoes, grated on a coarse grater. Lubricate with mayonnaise.
Rub the carrots in the same way as potatoes and form the next layer, grease with mayonnaise.
Separate the whites from the yolks. Rub the proteins on a coarse grater and sprinkle over the carrots.
Mix the yolks, grated on a coarse grater, with chopped green onions.
We spread the final layer of yolks - and the "Mimosa" salad with pink salmon is ready.
Let the puff salad with fish, vegetables and eggs soak and serve it to the festive table!

In the classics, canned fish, but we decided to use hot smoked mackerel, due to which there will be less liquid in the present salad.

Ingredients (for 6 servings):

Hot smoked mackerel - 1 PCS.
Eggs - 6 PCS.
Onion - 1 PCS.
Cheese - 100 G
Butter - 50 G
Mayonnaise - 4-5 Art. spoons

Cooking - 4 hours 40 minutes (your 40 minutes):

Preparing products for Mimosa salad.
How to make a Mimosa salad: First of all, we send the oil to the freezer (preferably in advance) and set the eggs to boil. Boil eggs 5 minutes (hard boiled).
Let's prepare the rest of the products, clean the fish ...
Carefully select the bones and grind ( better hands, not with a knife).
Three cheese on a coarse grater.
We cut the onion.
While I was washing the dishes, the eggs were just boiled. Cool, clean, separate the yolks. Cut the protein finely. Everything is ready for cooking.
Now we put the Mimosa salad in layers in a salad bowl and do not forget about mayonnaise. The first layer is the chopped proteins. We smear with mayonnaise ( 1-2 Art. spoons).
We spread the fish.
Put the onion on top and slightly grease it with mayonnaise ( 1 Art. spoon).
Now it is the turn of the oil in the freezer. It also needs to be grated directly onto the salad.
We make a layer of grated cheese and, again, mayonnaise ( 2 Art. spoons).
We go to the finish line: grated three yolk directly on the salad (sprinkle the salad with grated yolk as carefully as possible) and put the Mimosa salad in the refrigerator for at least a couple of hours.
When the salad is infused, serve. You can decorate the Mimosa salad with herbs, it all depends on your imagination.

Mimosa salad with rice is an interesting variation of the famous and beloved by many dish. The salad according to this recipe turns out to be incredibly tender and airy, with a pleasant creamy taste.

Ingredients (for 6 servings):

Canned saury - 300 G
Rice - 120 G
Hard cheese - 150 G
Eggs - 6 PCS.
Onion - 100 G
Butter - 100 G
Mayonnaise - 120 G
Salt to taste

Cooking - 1 hour (your 45 min):

We prepare everything necessary products... We pre-send the butter to the freezer.
Rinse the rice thoroughly and fill it 300 ml of water. Boil rice 15 minutes, then put it in a colander.
Boil hard-boiled eggs ( 10 minutes after boiling water). Then we cool the eggs in cold water.
Put in rice 1 a tablespoon of butter and mayonnaise. Salt and pepper. Stir and let the rice cool completely.
Peel the onions and cut them into small cubes.
Pour boiling water on the onion, add 2 pinches of salt. Let's stand 15 minutes and put it in a colander.
Drain the oil from the canned fish and knead the fish with a fork.
We peel the eggs, separate the whites from the yolks.
Cut the squirrels small cube.
Rub the yolks on a fine grater.
Rub the cheese on a fine grater. Before starting the assembly of the salad, we send all the ingredients to the refrigerator for 10-15 minutes so that they are the same temperature.
We install the forming ring on the plate. I have a ring with a diameter 10 see Divide products into three parts.
Lay out the fish in the first layer.
Put rice on the fish.
Put the cheese on the next layer.
Lubricate with mayonnaise.
We spread the egg whites.
Lay out the fish layer again.
Put the onion in the next layer.
Lubricate with mayonnaise.
We spread some of the yolks.
Now rub butter on a fine grater directly into the ring. It turns out an airy creamy layer.
Wipe a little yolk through a sieve and lay it out in the last layer. We repeat the process twice with the remaining products. From the specified amount of ingredients, three shaping rings with salad are obtained.
Mimosa salad with rice is ready. Serve immediately. Bon Appetit!

Fish salad "Chrysanthemum" - a relative of the flaky "Mimosa" salad, but much lighter and more tender. And most importantly - the salad is quick, tasty, and you don't need to cook vegetables!

1. Lay out the ingredients of the Chrysanthemum salad in layers in the following order: proteins boiled eggs mashed with a fork; processed cheese grated on a coarse grater; grated butter; finely chopped onion; mayonnaise; sardine in oil, mashed with a fork.

2. Peel the apple, grate, mix with mayonnaise and put the salad on top in an even layer.

3. Decorate fish salad"Chrysanthemum" with chopped yolks.

Ingredients:

Boiled eggs - 5 PCS.
Processed cheese - 2 PCS.
Butter - 50-100 G
Onion - 1 PCS.
1 jar
Apples - 2 PCS.
Mayonnaise

Mimosa salad is a recipe for a proven and popular cold snack.

How to make Mimosa salad:

1 layer - potatoes,

2nd layer - carrots,

3rd layer - green onions,

4th layer - protein,

5 layer - mashed canned fish,

6 layer - protein,

7 layer - yolk,

Coat each layer of Mimosa salad with mayonnaise.

Ingredients (for 4 servings):

2 eggs
2 pcs. boiled potatoes
Mayonnaise
1 can of canned fish
1 carrot
Green onions

Let's prepare the "Mimosa" salad for the holiday. The recipe is simple, tasty and festive.

Ingredients (for 12 servings):

Salmon - 1 jar ( 240 G)
Mayonnaise - 1 jar ( 200 G)
Onion - 1 PCS.
Protein - 4 PCS.
Butter - taste ( 50-100 G)
Cheese - taste ( 100-150 G)
Boiled carrots - 3 PCS.
Potato - 3 PCS.
Green onions - to taste
Yolk - 4 PCS.

Cooking - 50 min (your 20 min):

The products for the Mimosa salad are in front of you.
How to make Mimosa salad: Wash, put potatoes and carrots in a cauldron, pour cold water. Boil. Reduce heat to low, cook in a uniform, covered, until vegetables are tender (about 20 minutes potatoes, about 30 minutes carrots). Drain the water. Refrigerate. Clean.
Put the eggs in a saucepan. Cover with cold water. Add 1 teaspoon of salt. Put on fire, bring to a boil. Reduce heat to medium, cook hard (about 10 minutes). Drain the water. Cover with cold water. Refrigerate.
Peel the eggs. Rinse. Separate the whites from the yolks.
Peel and wash the onions. Cut into cubes.
Wash and chop the green onion.
Open the jar canned salmon... Drain off some oil. Mash the salmon with a fork.
Then put the salmon in a salad bowl and coat with mayonnaise to taste ( 2-3 Art. spoons).
Put the prepared onion in the next layer.
Rub the rest of the products on a grater directly into the salad bowl in layers in the following sequence: - egg whites;
- butter from the freezer;
- grated cheese + mayonnaise ( 2-3 Art. spoons);
-boiled carrots + mayonnaise ( 2-3 Art. spoons);
-boiled potatoes + mayonnaise ( 2-3 Art. spoons);
- green onions;
- egg yolks. Decorate the salad "Mimosa" if desired, chill in the refrigerator 2-3 hours. Mimosa salad is ready, you can serve it. Bon Appetit!

Today I will share a recipe for a wonderful flaky Mimosa salad, and also tell you how to serve the salad in a beautiful round shape.

Ingredients:

Canned sardines - 1 jar
Eggs - 2 PCS.
Onion - 1 PCS.
Hard cheese - 100 gram
Carrot - 4 PCS. (small size)
Mayonnaise to taste
Mustard - to taste

Preparation:

How to make Mimosa salad: Put the eggs in a small bowl, place them on the stove and cook hard.
Wash the carrots, put in a saucepan, cover with water, salt and boil until tender.
When the carrots are cooked, peel them.
Do the same with the eggs - peel them.
Now grate the eggs and carrots on a coarse grater.
Open the canned food, put the fish in a plate and remember it with a fork. In this case, leave the oil in a tin can, it will not be useful for us for a salad.
We begin to lay the layers of the Mimosa salad. If you like serving salad like in the photo, take a plastic bottle, cut off the neck and bottom. You will have a cylinder that you place on a plate and lay out the layers of lettuce one by one. Place a layer of fish on the bottom of a cylinder mold set on a plate and pour over mayonnaise.
Top with chopped onions, which you can pickle in vinegar if desired. I didn’t do it because I don’t really like vinegar. Pour the onion with mayonnaise, mustard and lay out a layer of carrots, which also season with mayonnaise.
Lay out the egg layer and brush with mayonnaise as well.
With the last layer of "Mimosa" salad, lay out the cheese, which does not need to be watered with anything on top, you can only decorate it with herbs. If your cheese is not bright yellow, then swap it with the egg. Only in this case it will be necessary to divide the yolk and the white into two layers, where the yolk should be the top.
Before serving the salad, lift the mold, only very carefully so as not to ruin our salad. As you can see, this salad is very simple and easy to repeat. The "Mimosa" salad looks appetizing, and the taste is the most delicate. Bon Appetit!

"Mimosa" salad is a layered fish salad that will decorate a festive table on a birthday, on New Years ... The salad has many advantages - it is tasty, beautiful, relatively inexpensive. From different recipes"Mimosa" was interested in the option of salad with rice, not potatoes.

Ingredients (for 8 servings):

Canned fish (tuna, pink salmon, sardines) - 1 jar ( 240 G)
Hard cheese - 200 G
Rice - 100 G
Carrot - 2-3 PCS.
Onion - 1 PCS.
Chicken eggs - 5-6 PCS.
Mayonnaise ( 67 %) - 200-300 G
Greens (for decoration) - to taste

Cooking - 1 hour:

Products for salad "Mimosa" with rice in front of you.
How to prepare a salad "Mimosa" with rice: Wash the carrots, pour cold water. Boil until tender (approximately 30 minutes).
Boil hard-boiled eggs ( 10 minutes after boiling). Refrigerate and clean.
Rinse rice, boil in a large number water (I usually pour 1 :4 ) until ready ( 20-30 minutes). Throw the rice in a colander, rinse. Drain the water well.
Peel the onion, wash and chop finely.
Open a jar of canned fish. Mash the fillet with a fork.
Grate hard cheese.
Separate the yolks from the whites. Grate the whites on a fine grater.
Grate the yolks on a fine grater.
Grate the carrots on a coarse grater.
Collect the Mimosa salad with rice. Lay on a flat dish: 1 layer - rice and a mesh of mayonnaise; 2 layer - prepared fish fillet, onions and a net of mayonnaise;
3rd layer - grated cheese and a net of mayonnaise; 4 layer - grated protein and a mesh of mayonnaise; 5 layer - carrots and a net of mayonnaise;
Layer 6 - chopped yolk (thanks to which this salad got its name).
Decorate the Mimosa salad as you wish. Refrigerate and serve. Bon Appetit!

Everyone knows the Mimosa salad. I don't like canned fish, except for caviar and cod liver. I really like this cod liver salad. It is similar in composition to Mimosa, but much better in taste. As a dressing, you can use mayonnaise or sour cream with mustard, which is more to your taste.

Ingredients:

Cod liver - 200 G
Boiled potatoes - 2-3 PCS.
Boiled eggs - 2 PCS.
Cheese - 60 G
Leek or shallots - 50 G
Mayonnaise (or sour cream with mustard) - 60 G
Salt to taste
Black pepper - to taste
Fresh greens - to taste

Preparation:

Finely chop the leeks.
Rinse the leek with water to remove dirt and sand if necessary.
Boiled potatoes grate on a coarse grater, or knead it with a fork.
Add onion and mayonnaise (or sour cream with mustard) to the potatoes. You can add salt and pepper.
Divide the boiled eggs into whites and yolks.
Grate yolks and cheese and mix.
You can now harvest the Cod Liver Puff Salad. For beauty and convenience, I use a ring. The bottom layer of the salad is potatoes with onions and mayonnaise.
Then grate the egg white.
Then the cod liver - mash with a fork and add a little oil from the liver.
Top with cheese and yolk.
You can add fresh dill or parsley. Remove the ring carefully.
Cod liver salad (almost "Mimosa") is ready. Bon Appetit!

A very simple and delicious puff salad - fish salad with vegetables, but no eggs. Good in post. Even if this is not a real "mimosa", but bright salad with corn can decorate any festive table, even New Year's :)

Ingredients (for 4 servings):

Potato - 3-4 PCS.
Carrot - 1-2 PCS.
Canned fish (saury, pink salmon, tuna) - 1 jar
Onion - 1 PCS.
Canned corn - 200 G
Lean (or regular) mayonnaise - to taste
Salt to taste
Greenery for decoration

Cooking - 1 hour:

How to make Mimosa salad with corn: Wash potatoes and carrots, put them in a cauldron, pour cold water. Boil in a uniform until tender ( 20-30 minutes). Refrigerate and clean.
Layer Mimosa salad with corn. Open the jar of fish, mash the fish with a fork. Put in the first layer in a salad bowl.
Peel, wash and finely chop the onions. Place in a second layer in a salad bowl.
Cut the potatoes into cubes. Lay out in the third layer.
Salt the potatoes, then a layer of mayonnaise.
Grate carrots.
Put the carrots in the fourth layer.
Salt a layer of carrots. Mayonnaise.
Open a jar of corn.
Put canned corn in the last layer. Chill 2-3 hours in the refrigerator. Mimosa salad with corn is ready. Bon Appetit!

A light festive salad with tuna, cheese, apple, as a variant of the "Mimosa" salad, will not leave anyone indifferent. Try this fish salad and see for yourself how good it is.

Ingredients:

Canned tuna - 1 jar
Apple - 1 PCS.
Boiled carrots - 1 PCS.
Boiled eggs - 2 PCS.
Processed cheese - 100 gram
Mayonnaise to taste
Salt to taste

Preparation:

How to make a tuna salad: Peel the eggs and cut them into cubes, like for an Olivier salad. Cut all subsequent ingredients into cubes of the same size.
Peel the apple with special knives and remove the core.
Cut the apple into cubes.
Cut the melted cheese, observing the proportions of the previous components.
Peel and chop the boiled carrots.
Place all ingredients in a deep bowl. Add the tuna you remember with a fork. Season with salt and add mayonnaise.
Mix the salad well, lay it beautifully on a dish and serve the tuna salad to the table.
Ready festive tuna salad. Bon Appetit everyone!

Plain starfish Mimosa fish salad and Raffaello appetizer with cheese and crab sticks.

Mimosa salad:

1 layer - pink salmon from a can (mash with a fork), grease with mayonnaise;

2nd layer - grated proteins, grease with mayonnaise;

3 layer - grated boiled carrots, grease with mayonnaise;

4th layer - finely chopped onions, pre-rinse with boiling water so that there is no bitterness, grease with mayonnaise;

5 layer - grated boiled potatoes, grease with mayonnaise;

6 layer - grated cheese, grease with mayonnaise.

Sprinkle with boiled yolks on top. The layers can be changed to your liking.

Rafaello appetizer:

Grate cheese and garlic on a fine grater.

Finely chop part of the crab sticks, finely grate the second part and set aside.

Mix cheese, garlic and chopped crab sticks with mayonnaise. Make balls from the prepared mass and roll them in grated crab sticks. You can put an olive in the middle of the ball.

Ingredients:

Canned pink salmon - 1 jar
Potato - 2 PCS.
Egg - 5 PCS.
Carrot - 1 PCS.
Onion - 1 PCS.
Cheese - 100 G
Garlic - 2-3 clove
Crab sticks - 1 small. package
Mayonnaise to taste

Variation on the theme of "Mimosa" salad - with salmon and cucumbers. Puff salad for the festive table can be prepared in portions.

Ingredients (for 2 servings):

Salted salmon - 80-100 G
Eggs - 2 PCS.
Fresh cucumbers - 1-2 PCS.
Potato - 1-2 PCS.
Mayonnaise - 6-8 teaspoons (to taste)

Cooking - 2 hours (your 25 min):

How to make a salad with salmon and cucumber: Cut and set aside for decoration 1-2 thin slices of salmon. Finely chop the rest of the fish.
Hard-boiled eggs ( 10 min.), cool under cold water, clean. Separate the white from the yolk. Set aside the yolk. Grate the protein on a coarse grater.
Wash the cucumber and grate on a coarse grater.
Boil potatoes in their skins (minutes 25 , until soft). Cool boiled potatoes, peel and grate.
We begin to lay out the puff salad with salmon and cucumber. Attention! If you make a salad cocktail with salmon in portions, in tall transparent bowls (or other suitable dishes), then all mayonnaise should be divided into as many portions as you have salad bowls with salad! So. 1 th layer - pieces of salmon.
2nd layer - egg white. Distribute a third of the mayonnaise on top.
3rd layer - cucumber.
4th layer - potatoes.
Distribute two-thirds of the mayonnaise on top. Thoroughly coat the potatoes with mayonnaise, forming a small dome.
5th layer - grate the egg yolk directly on the salad. You can grate the yolk separately, but you need to make sure that it remains fluffy.
Make a decoration from the laid-back strips of salmon, for example, just such a rose, as in the photo. Put the salmon and cucumber salad in the refrigerator on 1-2 hours. Then serve the salad. Bon Appetit!

The popular Mimosa salad with a beautiful design is suitable for a festive table.

Ingredients (for 4 servings):

Potato - 1 PCS.
Carrot - 1 PCS.
Onion - 1 PCS.
Eggs - 2 PCS.
Canned tuna in oil - 150 G
Mayonnaise - 3 Art. l.
Vinegar - 1 Art. l.
Sugar - 2 pinches
Salt to taste
Ground black pepper - to taste
Dill (for decoration) - 3 twigs

Cooking - 1 hour (your 20 min):

Let's prepare products for the Mimosa salad.
Boil potatoes and carrots. To do this, put vegetables in a saucepan, pour them 2 l of water. Let the water boil and cook the vegetables until tender, 20-25 minutes. Boil chicken eggs in boiling water 9 minutes. Salt water from the eggs, let them cool and peel the eggs.
Cut the onion into small cubes. Pour vinegar on the onion and add a little sugar and salt. Leave the onion to marinate.
Grate boiled and cooled potatoes on a medium or fine grater.
Put the potatoes on the bottom of the salad bowl, grease the top of the layer 1 h. l. mayonnaise.
Mash the tuna with a fork until smooth.
Put the canned fish in a second layer and grease the top of the layer. 1 h. l. mayonnaise.
Drain the liquid from the pickled onions and put the onions in the third layer of salad.
Lubricate the onion layer with mayonnaise.
Grate boiled and cooled carrots on a medium or fine grater, like potatoes.
Lay out the carrots in the fourth layer, grease the top of the layer with mayonnaise.
Separate the whites and yolks from boiled eggs. Grate the proteins on a medium grater.
Lay out the proteins in the fifth layer, grease the top liberally with the remaining mayonnaise.
Grate egg yolks on a fine grater.
Decorate the top of the salad with a sprig of dill and yolk mimosa.
Festive salad Mimosa is ready. Bon Appetit!

There are many ways to make this wonderful salad, but I suggest mine)

1. Boil potatoes and carrots until tender.

Cool, clean.

2. Finely chop the onion. Pour boiling water over it, leave for 10 minutes, then drain the water, rinse the onion in cold water (this is done so that the onion does not taste bitter).

3. Grate carrots and potatoes on a fine grater.

4. Hard-boiled eggs. Separate the whites from the yolks. Grate the proteins on a fine grater. Grate the yolks on a fine grater.

5. Drain the oil from the fish, mash the fish with a fork.

6. Put potatoes on the bottom of the salad bowl, grease with mayonnaise.

Put onions on potatoes, salt a little.

Put carrots on the onion, grease with mayonnaise.

Put the proteins on the carrots, add a little salt and grease with mayonnaise.

Put the fish on the squirrels.

7. Put in the refrigerator for 10 minutes, then gently turn the salad bowl on a flat plate of a suitable diameter.

Decorate with grated yolks, cucumbers and herbs. Submit.

Ingredients:

Canned fish - 200 G
Potato - 300 G
Carrot - 200 G
Onion - 150 G
Eggs - 4 PCS.
Mayonnaise
Fresh cucumber (for decoration) - 1 PCS.
Parsley (greens) (for decoration)
Dill (greens) (for decoration)

Layered salad "Mimosa", decorated in the form of a snowman, will delight your guests and will be an excellent decoration for the festive table. Your kids will be happy to help you prepare this salad.

Stock up on the necessary ingredients and get to work :)

1. Boil carrots and jacket potatoes in salted water. Hard boil the eggs (10 minutes). Cut the onions into half rings and pour hot boiled water for a few minutes so that the onions lose their bitterness.

2. First you need to chop the fish with a fork. Lay out the first layer.

3. Then rub the layer on top boiled potatoes and grease with mayonnaise.

4. Sprinkle onion on top.

5. Grate the carrots on a coarse grater and lay out the fourth layer. Don't forget to brush with mayonnaise.

6. Finely grate the processed cheese and lay out a layer. Better, of course, hard cheese, but I always add processed cheese to this salad. As they say, not for everybody.

6.In classic version of this salad, the last layer is egg yolks, but we will swap the top two layers so that the salad is snow-white. So, grate a layer of egg yolks on a fine grater, grease with mayonnaise, and then a layer of proteins, which must also be grated.

7. There is only one little thing left - to decorate! We cut out all the necessary elements from the carrots, cut the olive in half, cut out the eyelashes from the second olive and "Snowman" is ready to delight your children and guests! It would be nice to let it brew for a few hours before serving.

Bon Appetit!

Ingredients (for 4 servings):

Canned sardine in oil - 1 jar
Eggs - 4 PCS.
Medium potatoes - 3 PCS.
Carrot - 1 PCS.
Processed cheese - 1 PCS. ( 90-100 G)
Large onion - 1 PCS.
Mayonnaise to taste

For decoration:

Boiled carrots - 1 PCS.
Olives - 2 PCS.

Peel carrots and potatoes, boil, cool and grate separately from each other. Hard boil the eggs, cool, peel, separate the whites from the yolks. Finely chop the whites, rub the yolks

Through a sieve. Finely chop the onion. Dry and mash canned fish with a fork.

Layer fish, egg white, carrots, onions and potatoes in a salad bowl. Grease each layer with mayonnaise. Top the salad with mayonnaise, sprinkle with chopped herbs around the edges, and put the yolks in the middle.

Ingredients:

Canned fish in oil - 1 jar
Eggs - 4 PCS.
Carrot - 2 PCS.
Potato - 3-4 PCS.
Onion - 1 PCS.
Green onion - 200 G
Or parsley - 200 G
Or dill - 200 G
Mayonnaise - 250 G

The classic recipe for Mimosa salad with canned fish is probably familiar to everyone. But as an experiment, you can prepare this salad with herring. Thanks to lightly salted fish, the taste of Mimosa salad becomes more intense. The salad is quite budgetary, which allows it to be prepared both on weekdays and on a festive table.

Ingredients (for 4 servings):

Herring fillet - 200 G
Processed cheese - 70 G
Potato - 100 G ( 1 PCS.)
Carrot - 70 G ( 1 PCS.)
Eggs - 2 PCS.
Onions - ¼ pcs.
Mayonnaise - 100 G
Ground black pepper - to taste
Salt to taste

Cooking - 1 hour 10 min (your 30 min):

We prepare the necessary products for making Mimosa salad with herring.
Cook potatoes and carrots until tender, 20 minutes after boiling.
Hard-boiled eggs 10 minutes after boiling.
Cut the herring fillet into small cubes.
Peel and dice the onion.
Three processed cheese on a coarse grater.
We clean the cooled eggs and divide them into whites and yolks.
We rub the whites on a coarse grater, and the yolks on a fine grater.
We peel potatoes and carrots and separately three of them on a coarse grater.
We begin to collect the salad in layers. For this purpose, I use a culinary ring with a diameter 12 cm by placing it on a flat plate. Based on the size of the ring, I will end up with two salad bowls. It is advisable to press each layer of lettuce slightly so that after removing the ring, the puff salad keeps its shape well. Lay out the herring in the first layer.
Put the onion on the herring fillet.
Lubricate with mayonnaise.
We spread a layer of grated protein.
Then there is a layer of carrots.
Lubricate with mayonnaise.
We spread the processed cheese.
Distribute the potatoes on top. Salt and pepper to taste.
We also grease the potatoes with mayonnaise.
Lay out the yolks with the last layer. We send puff salad with herring to the refrigerator for at least 30 minutes.
Mimosa salad with herring is ready. Remove the forming ring before serving. Bon Appetit!

Peel the potatoes, grate on a coarse grater, lay them in a thin layer on a dish and grease with mayonnaise. Grate egg whites, put on potatoes and brush with mayonnaise. Finely chop the onion and scald with boiling water, then put on the potatoes and grease with mayonnaise. Peel the apples, grate, put on the onions and grease with mayonnaise. Divide the salmon into small pieces with a fork, place on top of the apples and brush with mayonnaise. Sprinkle with finely chopped egg yolks on top.

Ingredients:

Salmon - 1 jar
Potato - 1-2 PCS.
Boiled eggs - 5 PCS.
Onion - 2 heads
An apple is better than Antonovka or Semirenka - 3 PCS.
Mayonnaise - 200 G

Layered salad "Mimosa" from fish, eggs, carrots can be prepared with low-fat sauce curd mass and mustard.

Ingredients:

Sardine (boiled or canned) - 350 G
Eggs - 5 PCS.
Carrot - 250 G
Pasty cottage cheese, fat content up to 5 % - 200 G
French mustard (beans) - 20 G
Greens - for decoration

Preparation:

Prepare all the listed products for the Mimosa salad with cottage cheese.
How to make Mimosa salad with cottage cheese (without mayonnaise): Wash the carrots and cook for 30 –40 minutes.
Hard boil eggs ( 10 minutes).
Combine curd with mustard, mix well.
Mash the fish thoroughly with a fork.
Separate the finished egg whites from the yolks and grate them.
Place the flaky salad dish on the serving plate.
Put proteins in it in the first layer.
Spoon out half of the minced fish.
Brush the fish with curd dressing. Grate the peeled carrots on a fine grater.
Place the carrot layer in a mold.
Repeat the fish layer on top.
Cover it with curd sauce.
Grate the egg yolks finely.
Sprinkle them over the salad.
Carefully remove the mold and garnish with herbs if desired.

Today on the agenda is a puff salad "Mimosa". Preparing this fish salad is as easy as shelling pears, the cooking process takes a minimum of time. You can choose both one large container and portioned cups as dishes for "Mimosa". It's a matter of taste!

Serving salad "Mimosa" is better, but what is better there - I would even say necessarily, in a glass or transparent dish. Then your guests will be able to see and appreciate your work and the beautiful layers of the salad.

Ingredients:

(on 6 cups)
Canned fish (I had a sardine today) - 1 jar
Carrot - 4 PCS. small or 2 PCS. large
Eggs - 2 PCS.
Onion - 1 PCS.
Hard cheese - 200 gram
Mayonnaise - 100 gram
Mustard - 1 tbsp
Sugar - 1 tsp
Vinegar - 2 tbsp
Salt to taste

Preparation:

How to make Mimosa salad: Put the eggs in a saucepan, fill with water and send them to boil.
Wash the carrots, put them in a saucepan with water and also send them to the stove to cook.
Peel the onions, wash them, cut them into half rings and marinate them in vinegar and sugar.
When the carrots are cooked, cool them, peel and grate.
We will do the same with the egg, peel and rub. I bought the cheese already grated, if you have it in a whole piece, then grate it as well.
Open the sardines, drain the oil, and remember the fish with a fork.
When all the products are prepared, we begin to put them in the molds. I made the salad in cups, but you can use one large container. So, put the fish on the bottom of the mold, pour it with mayonnaise and mustard.
Top with pickled onions and carrots and top with mayonnaise.
Lay out the grated egg, which is also drizzled with mayonnaise.
And the last layer is grated cheese. Now we will not water it with anything on top, but just decorate the Mimosa salad with a sprig of greens. Let the salad sit for about 30 minutes and you can serve salad "Mimosa" to the table.

Peel the eggs, separate the whites from the yolks. Grate the proteins on a coarse grater, the cheese on a fine grater, finely chop the onion, chop the salmon, grate the cooled butter on a coarse grater.

Put all the products in a salad bowl in layers in the following sequence: proteins, butter, cheese, onions, salmon, mayonnaise, then again proteins, butter, cheese, onions, salmon, mayonnaise. Sprinkle with grated yolk on top and chill for 2-3 hours. Decorate with herbs before serving.

Ingredients:

Boiled eggs - 6 PCS.
Canned salmon - 1 jar
Butter - 75 G
Cheese - 75 G
Onion - 1 PCS.
Mayonnaise - 0 .75 banks
Greens to taste

Here, I am slowly preparing for the New Year. So to speak, "test of the pen" :) I will propose to make a New Year's salad "Goat". You can take your favorite salad as a basis. For example, fish puff salad.

Ingredients (for 8 servings):

Canned fish in oil (tuna, saury, etc.) - 1 jar ( 200-250 G)
Potato - 4-5 PCS.
Carrot - 2-3 PCS.
Onion - 1 PCS.
Hard cheese - 150 G
Mayonnaise - 200-250 G
Chicken eggs - 4-5 PCS.
Salt to taste

For decoration:

Olives
Dill
Boiled carrots

Cooking - 1 hour:

Products for the "Goat" salad in front of you.
How to make New Year's Goat salad: Wash potatoes and carrots well. Put in a saucepan. Pour cold water, put on fire. Boil. Cook over low heat, covered, until tender (about 20-25 minutes). Cool down. Clear.
Place eggs in a saucepan. Cover with cold water. Put on fire. Boil. Boil hard-boiled over medium heat (about 10 minutes). Cover with cold water. Refrigerate and clean.
Chill potatoes and carrots. Clear. Grate on a coarse grater.
Have boiled eggs separate the whites from the yolks. Grate whites and yolks separately on a medium grater.
Grate hard cheese on a medium grater.
Peel and wash onions. Chop finely. Boil the kettle. Pour boiling water over the onion, let it brew for 5-10 minutes. Drain the water. Refrigerate.
Open a jar of canned fish in oil. Drain the oil. Mash the fish with a fork.
Shape the salad, giving the silhouette of the goat. 1 layer - potatoes. You can add a little salt. Lubricate with mayonnaise.
2nd layer - fish. 3 layer - onion.
4th layer - carrots, salt as desired, grease with mayonnaise.
5 layer - cheese, grease with mayonnaise.
Layer 6 - eggs: the body of the "goat" - egg white, head - yolk. The eye is made of olive, the legs and horn are made of boiled carrots. New Year's salad"Goat" is ready! Before serving, let it brew and soak in the refrigerator 2-3 hours. Bon Appetit!

An unusual version of Mimosa - with smoked fish, carrots and rice. Smoked fish salad has special taste, try it.

My salad bowl has a domed shape, so for the first layers of salad I used not half, but a third of the products.

Ingredients:

Boiled rice - 6-8 Art. spoons
Smoked fish - 150 G
Eggs - 2 PCS.
Carrot - 1-1,5 PCS.
Salad onion - 1 PCS.
Mayonnaise - 6,5-7 Art. spoons

Preparation:

How to cook salad "Mimosa" with rice: Boil carrots in a peel ( 30 min.), peel and finely grate.
Peel the onion and chop finely. If the onion is spicy, scald it with boiling water.
Separate the fish fillet from the skin and bones and chop as small as possible.
Boil hard-boiled eggs ( 5-7 minutes after boiling). Clear. Separate the proteins and grate them on a fine grater.
Layer Mimosa salad with rice. Put half of the rice in a salad bowl. Slightly crush.
Distribute 1,5 Art. tablespoons of mayonnaise.
Lay out half of the fish.
And then half a bow.
Spread over the surface again 1,5 Art. tablespoons of mayonnaise.
Lay out the carrots.
And distribute again 1,5 Art. tablespoons of mayonnaise.
Place the remaining rice.
Distribute over surface 1,5 Art. tablespoons of mayonnaise.
Lay out the remaining fish.
And a bow.
Distribute more 1,5 Art. tablespoons of mayonnaise.
Lay out the grated proteins. Crush slightly to form a light canopy.
Crumble the egg yolks on top of the salad (grate on a fine grater or rub through a sieve).
Put the Mimosa salad with rice in the refrigerator on 1-2 hours. Bon Appetit!

The symbol of the coming New Year is the Pig, so all sorts of festive dishes in the form of a pig (pig) or a piglet will be more appropriate than ever on the New Year's table 2019. I propose to cook the Mimosa fish salad and decorate it with boiled carrots in the form of a funny face of a well-fed pig. Thus, the symbol of the coming year will be welcomed, and the guests will remain well-fed and satisfied!

Ingredients:

Potato - 3 PCS.
Eggs - 1 PCS.
Carrot - 1 PCS.
Red onion - 0,5 PCS.
Hard cheese - 80 G
Canned sardines in oil - 240 G
Mayonnaise - 200 G
Salt to taste

Cooking - 1 hour 55 minutes (your 25 minutes):

Prepare everything necessary ingredients for preparing salad "Mimosa" in the form of a pig.
Boil potatoes "in uniforms" and carrots until tender (about 20-25 minutes). Hard-boiled eggs ( 10 minutes). Cool and peel eggs and vegetables.
Transfer the canned sardines to a bowl. If there is a lot of liquid, pour out a little, but most of the liquid should remain.
Mash the sardines with a fork to make fish gruel.
We will collect "Mimosa" in layers using a culinary ring with a diameter 16 see Place the ring on the bottom of a flat plate. Grate potatoes on a coarse grater, put the first layer of salad. If necessary, add a little salt to the potato layer.
Apply a net of mayonnaise on the potato layer.
Cut the red onion into thin half rings and place on a layer of potatoes. If you are using regular yellow onions, you can pre-pickle them or just pour boiling water over them. Red onions are not as "aggressive" as yellow ones, so they go into this salad without any pretreatment.
Place the canned fish on the onion.
Pour the mayonnaise mesh over a layer of canned fish.
Then lay out a layer of hard cheese grated on a coarse grater.
This is followed by a layer of egg whites, grated on a coarse grater.
Pour mayonnaise on a layer of egg whites.
Part of carrots, approximately 1/3 , leave to decorate the salad. Grate the rest of the carrots on a fine grater and lay out the next layer of salad.
Then lay out a layer of yolks grated on a fine grater.
Place the puff Mimosa salad in the refrigerator for at least 1 hour, so that it is infused and soaked. After that, remove the fish salad from the refrigerator, carefully remove the culinary ring.
Cut out the elements of the "piglet" face from the carrots, as shown in the photo for this step, and decorate the salad accordingly. Draw the eyes and nostrils with mayonnaise.
Festive salad "Mimosa" in the form of a funny pig is ready. Serving salad to New Year's table 2019 , in the year of the Pig.
This New Year's salad in the shape of a pig will cheer everyone up with its appearance and will delight everyone with its favorite taste for a long time. Bon Appetit!

I love crab sticks. Original recipe famous salad "Mimosa" in a new way. Delicious, simple and beautiful.

Ingredients (for 8 servings):

Chicken egg - 4-6 PCS.
Crab sticks - 200 G
Hard cheese - 100-200 G
Butter - 100-200 G
Onion - 1 PCS.
Apple - 1-2 PCS.
Mayonnaise - 150-200 G

Cooking - 30 min (your 15 min):

Prepare the ingredients for the Mimosa salad with crab sticks.
How to make Mimosa salad with crab sticks: Peel and wash onions. Chop the onion and soak in cold water for a minute. 20-30 .
Boil hard-boiled chicken eggs ( 10 minutes). Cool down. Clear. Wash and peel the apples.
Grate hard cheese, crab sticks, separately egg whites and yolks, an apple.
Collect the Mimosa salad with crab sticks. The first layer is egg whites.
The second layer is cheese.
The third layer is frozen butter (grate on a coarse grater).
Lay out a layer of prepared onion on top.
Then a layer of mayonnaise (about 1/3 banks).
Top - crab sticks.
Then a layer of apples.
Now lay out a layer of mayonnaise.
Lay out a layer of chicken yolks on top.
Decorate as you wish. Mimosa salad with crab sticks is ready. Bon Appetit!

Mimosa salad is usually made from canned fish, but in this recipe we will use baked mackerel. We will also bake potatoes in the oven. Serve fish salad "Mimosa" on slices of bread, in the form of canapes.

Ingredients:

Mackerel, fresh frozen or fresh - 1 PCS.
Potato - 2 PCS.
Carrot - 1 PCS.
Eggs - 5 PCS.
Green onion - 1 bundle
Mayonnaise - 5-7 Art. spoons
Soy sauce - 3 Art. spoons
Ground black pepper - to taste
Ground paprika - 0,5 h. spoons
Salt - 1 pinch
Sugar - 1 pinch
White bread - 3-4 a piece
Vegetable oil - 2 Art. spoons

For decoration (optional):

Shrimps
Pitted green olives
Red caviar
Greens

Preparation:

Preparing products for canapes with Mimosa salad.
Wash the potatoes thoroughly and wrap them in foil. We bake potatoes in the oven 40-50 minutes at temperature 180 degrees.
Across 40-50 take the potatoes out of the oven for minutes, cool them, peel them and rub them on a coarse grater.
In a separate container, mix the ingredients for the marinade, namely: paprika, black pepper and soy sauce.
Preparing fish for salad. If the fish is freshly frozen, defrost it. Then we clean the mackerel, cut off the head and wash the fish well under running water.
Coat the mackerel with marinade on all sides and inside.
We wrap the fish in foil and close tightly.
Rub the carrots on a coarse grater.
Fry the carrots in a pan with heated vegetable oil 3 minutes. Sprinkle the carrots with salt and sugar.
Cook eggs hard-boiled in salted water.
We clean the finished and cooled eggs and cut them into thin slices. Wash green onions and chop finely.
Cool the finished baked mackerel, remove the bones and knead with a fork.
Cut out the base for the canapés from the pieces of bread with a mold.
We form the canapes. Put the bread back into the mold and place a layer of potatoes.
Lubricate the potatoes with mayonnaise.
Put green onions on mayonnaise.
Put the mashed mackerel on the onion.
Lubricate the fish layer with mayonnaise.
Put carrots on mayonnaise.
Carefully remove the mold and put a circle of boiled egg on top of the Mimosa salad.
Canapes with fish puff salad decorate with shrimps, olives and caviar grains.
Festive canapes with Mimosa salad are ready.

Let's prepare the Mimosa salad for the New Year's table, which will symbolize the Sheep by design.

Ingredients:

Canned mackerel - 1 jar
Hard boiled eggs - 3 PCS.
Apple - 1 PCS.
Boiled carrots - 1 PCS.
Olives - for decoration
Processed cheese - 100 gram
Hard cheese - 50 gram
Mayonnaise to taste
Salt to taste

Preparation:

How to make New Year's Mimosa salad: Drain all the juice from a can of canned mackerel, and remember the flesh of the fish with a fork and put it on a dish in the shape of a sheep (goat). Next, we will layer products, keeping the shape of our animal.
Wash the apple, grate and add mayonnaise.
Toss the apple with the mayonnaise and place evenly on top of the mackerel.
Also grate the processed cheese, pour in mayonnaise and stir.
Lay out the cheese layer, also keeping the shape of the sheep.
Peel the carrots, grate and mix with mayonnaise.
Lay the carrots in the next layer.
Peel the eggs, grate the white and yolk separately. Cover the whole "sheep" with white, and make ears, tail and legs from the yolk.
Grate the cheese and sprinkle it with the "sheep" on top. Make eyes, tail and legs from olives. New Year's salad "Mimosa" is ready, decorate it with carrot stars and serve.

Ingredients (for 4 servings):

Cod liver - 240 G
Parmesan cheese - 100 G
Butter - 100 G
Boiled eggs - 4 PCS.
Onion - 1 PCS.
Mayonnaise - 10 Art. l.
Salt to taste
Greens to taste

Cooking - 20 min (your 20 min):

Prepare products for the "Mimosa" salad with cod liver.
Peel the boiled eggs and separate the whites from the yolks.
Then grate the whites.
Grate the yolks finely.
Finely chop the onion.
Pour boiling water over the onion. Across 5 minutes to drain the water.
Grate the cheese.
Drain the oil from the canned food and mash with a fork.
Lay out the salad in layers in the following sequence: 1 ... Proteins, mayonnaise.
2. Cheese.
3. Cod liver.
4. Onions, mayonnaise.
5. Frozen butter (grated).
6. Mayonnaise and yolk.
Place the prepared salad "Mimosa" with cod liver in the refrigerator for a couple of hours. Garnish with herbs when serving. Bon appetit and see you soon!

1 layer: rub the egg white on a coarse grater; 2nd layer: grate cheese on a coarse grater; 3rd layer: salmon mashed with a fork; 4th layer: pickled onions (cut onions into rings, scald with boiling water, sprinkle with salt and spices - black or red pepper, curry, etc., leave for 30-40 minutes); Layer 5: finely grated egg yolk. All layers, except for the fifth, are smeared with mayonnaise. Decorate with herbs.

Ingredients:

Salmon in its own juice - 1 jar
Eggs - 3-4 PCS.
Cheese - 100 G
Bulbs - 1 PCS.
Greens to taste
Mayonnaise to taste

Drain the liquid from the fish, remove the bones, knead the pulp. Boil potatoes and carrots, cool, peel and finely grate. Chop the onion very finely. Grate the cheese. Boil the eggs, separate the white from the yolk and grate. Chill the oil and grate directly into the salad.

Collect the salad in this order:

Potato;

Ingredients:

Canned salmon - 1 jar
Mayonnaise - 1 pack
Onion - 1 PCS.
Eggs - 4 PCS.
Butter - 60 G
Cheese - 100 G
Potato - 3 PCS.
Green onions to taste
Carrot - 1 PCS.

Mimosa

1st layer - finely chopped proteins, 2nd layer - salmon, 3rd layer - fried onions, 4th layer - mayonnaise, 5th layer - grated apple, 6th layer - grated butter, 7th layer - mayonnaise, 8th layer - grated yolks.

Ingredients (for 4 servings):

Boiled eggs - 3 PCS.
Canned salmon - 1 jar
Bulbs - 1-2 PCS.
Apple - 1 PCS.
How much butter will it take
Mayonnaise to taste

Mimosa

Transfer the salmon from the jar to a small container and mash with a fork. Peel the onions and place in boiling water for 5-10 minutes, rinse with cold water and chop finely. For hard-boiled eggs, separate the whites from the yolks, grate or mash with a fork. Put a few lettuce leaves at the bottom of the dish. Then put the proteins, mashed fish, chopped onions. Rub some frozen butter onto the onion. Sprinkle grated cheese on top and top with mayonnaise. Lay out the yolks. Boil the carrots, cut into slices. Decorate the salad with carrots and parsley.

Ingredients (for 4 servings):

Salmon - 1 jar
Eggs - 4-5 PCS.
Cheese - 100 G
Small carrots - 1 PCS.
Onion - 1 PCS.
Butter - 20 G
Mayonnaise to taste
Lettuce to taste
Parsley to taste

Lay out the products in layers in the following sequence:

1 - grated egg whites, a few drops of mayonnaise;

2 - boiled chicken meat, cut into small pieces,

3 - chopped walnuts;

5 - grated apple;

7 - yolks;

9 - walnuts.

Repeat the sequence of layers 2 times.

Ingredients:

Hard boiled eggs - 5-6 PCS.
Boiled chicken legs - 2 PCS.
Sour grated apple - 2 PCS.
Grated cheese to taste
Chopped walnut to taste
Mayonnaise to taste

Mimosa is probably the most popular salad in Russia after Olivier. Cook Mimosa with us and don't worry about the result - everything will turn out as it should!

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Layered salad "Mimosa" with fish and eggs is always associated with spring and the holiday of March 8, although it is prepared mainly in the cold season. One has only to hear: "mimosa salad", as it immediately appears family dinner in a festive atmosphere, happy faces of loved ones, and, of course, a favorite from childhood and such a dear salad, which has long become a classic, along with Olivier and "fur coat".

Reader recipes and reviews

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Everyone's familiar salad, suitable for a festive table for any occasion. Mimosa salad is a classic salad recipe that is easy to prepare and incredibly delicate in taste.

Mimosa salad recipe, the main ingredients of which are canned fish, chicken eggs, onions and mayonnaise dressing. The name of the dish fully reflects its appearance - the salad depicts mimosa flowers on a snowy surface. Festive classic salad mimosa is on a par with such culinary celebrities of our feast as Olivier and herring under a fur coat. The Mimosa salad presented in my recipe is classic, everything is exactly like in the cookbook.

Ingredients for 3-4 servings:

Canned fish in oil - 200 grams (1 can is better than saury)
Potatoes - 300 Grams (4 medium potatoes)
Carrots - 200 Grams (4 medium carrots)
Onions - 100 Grams (2 medium onions)
Cheese - 150 Grams (Hard)
Mayonnaise - 250 Grams
Eggs - 4 Pieces
Greens - 50 grams (dill or parsley)

How to prepare a classic recipe for "Mimosa" salad (cooking time - 2 hours 30 minutes):

The first step is to boil potatoes, carrots and eggs. Cool and peel the boiled food. On a fine grater, grate potatoes, carrots, whites, yolks and cheese (all in separate bowls or plates). Put fish and oil in a salad bowl and knead with a fork over the entire surface of the bottom of the dish. Grease with a little mayonnaise on top.
Spread the grated proteins on top of the fish, grease with mayonnaise.
Put grated carrots on top of the whites and grease again with a small layer of mayonnaise.
Finely chop the onion, pour boiling water over and let it brew for 5-10 minutes to remove the bitterness. Put onions on top of the carrots, potatoes on the onions, add a little salt and grease with mayonnaise.
Finely grate the cheese on top and brush with mayonnaise.
The last layer is the decoration of the salad with grated yolks and herbs. Before serving, let it brew and soak in a cold place for 2 hours. Bon Appetit!

Mimosa salad" - holiday snack the era of the 70s, when there was a shortage of food and the inhabitants of the USSR were as sophisticated as they could, inventing "porridge from an ax." This appetizer includes very cheap products, so every Soviet family could easily afford a Mimosa salad with cheese and affordable canned fish, which were sold in regular stores without any cronyism.

Do you want to cook the most delicious Mimosa salad for your family and receive a thousand thanks to your address? Then you should definitely purchase all the products for our delicious salad. Moreover, there is a reason: it's spring on the street, the sun is shining, and the name of the salad is spring - "Mimosa". After all, he really looks like appearance on a delicate spring flower - mimosa: and the same delicate taste. And also, I will tell you one secret: we will prepare a salad according to a new recipe, with fish and cheese. Of course, there are many options for this salad, but as for me, this one is the most delicious. Mimosa salad will certainly please you and your family personally. After all, for a woman, the most important thing is family. Well, if you serve this salad to the guests for the festive table, do not hesitate: you will tell the recipe to everyone who tastes it. Are we going to the kitchen?

Ingredients:

1 can of canned sardines in oil;
200 grams of hard cheese;
2 pieces of carrots;
3-4 pieces of potatoes;
1 onion;
4 chicken eggs;
mayonnaise.

The most delicious Mimosa salad. Step by step recipe

Mash canned fish with a fork. Remove all bones and existing fins. Do not drain the oil from it: then the salad will turn out juicy. If someone likes a drier salad, the oil can be drained.
Advice. For the Mimosa salad, be sure to buy a can of sardines in oil. With the addition of oil, canned food is also suitable, but unlike the former, they will be much drier. And another thing: be sure to pay attention to the city in which canned food was made. The plant should be located in an area near the sea. Then you will know with confidence that the fish was preserved fresh, not frozen.
So: the first layer of salad is fish.
Boil the potatoes for our delicious canned salad in advance. It is best to do this in a uniform: then it will not be watery. Peel cold potatoes and grate on a coarse grater.
And be sure to salt the potatoes during cooking: they will be tastier and will not boil down during cooking.
Cover the first fish layer with potatoes. Brush the salad generously with mayonnaise on top.
Cut the onions into thin strips. Place on top of mayonnaise. For those who are not very fond of spicy onions with bitterness, I simply recommend pouring boiling water over it. It will take you a little time, and the taste of the onions will not be so bitter.
Grate the carrots on a coarse grater, after boiling them for salad. You can cook it with potatoes, or you can cook it separately. When ready, pour cold water over it and let cool. Spread the grated carrots evenly over the surface of the onion. Pour mayonnaise on top, not forgetting to coat the sides of the salad.
Cheese is our fifth layer in the salad. It, like the rest of the vegetables, will be grated on a coarse grater. And on top is mayonnaise. We coat it on all sides so that Mimosa is juicy and tasty.
Boil the eggs, be sure to fill them with cold water so that you can easily separate them from the shell. Peeled, cut in half and separated the whites from the yolks. The proteins were immediately grated. And remember that we rub all the products for this salad exclusively on a coarse grater.
One little advice: for the Mimosa salad it is best to use homemade eggs - they have a very beautiful bright yellow yolk.
Our salad is ready, it remains only to sprinkle it on top with crushed or finely grated yolk.
It is advisable to let the salad soak for several hours: then it will become even tastier. To do this, just put it in the refrigerator.

Such a salad recipe with cheese and canned food should definitely be in your piggy bank: simple and tasty, it looks very nice on the table - moreover, it is easy to prepare. And the ingredients included in its composition are so satisfying that a salad can replace a full-fledged dinner. Team site "I love to cook" wishes you bon appetit!

Update! On New Year's Eve 2018, I decided to shoot a video for you to make everything even more clear and understandable! I post all videos on your YouTube channel , there are a lot of other interesting things, so come in, look, subscribe, I'll wait!

Fish salad Mimosa: video recipe

Step by step recipe with photo

Cooking Mimosa salad will take some time, so get ready for the process 🙂 Honestly, I'm not a fan of Soviet, Ukrainian and Russian cuisine by and large due to the fact that the cooking process usually takes an hour + infinity. Therefore, I prepare such dishes exclusively for the holidays or for your sake, because how can I leave my readers without their favorite New Year's dishes 🙂

However, very many do not understand me, they say that nothing is easier than, therefore, definitely to each his own. By the way, I even photographed the recipe for dumplings at my mom's house, because I was absolutely unable to perfect this sculpting process 😀 But back to the topic!

We will start cooking Mimosa by boiling the ingredients. We wash the potatoes, carrots and eggs, put them in a saucepan, bring to a boil, salt a little, reduce the heat and cook the eggs for 10 minutes, the carrots - 15 minutes, and the potatoes - 20. After the required time, we pierce the vegetables with a fork or knife, if they are soft inside, take out from boiling water. Cool and clean. You can peel it first and then boil it. Everything except eggs 🙂

At this time, peel the onions, chop very finely and pour boiling water for 10 or more minutes to get rid of excess bitterness. Mimosa salads can be different, but onions are always present in them as the main ingredient, so it is advisable to make it less bitter.

The most laborious thing begins - grating. Mimosa is a salad whose recipe tells us to divide all the ingredients into layers. Therefore, we rub carrots, potatoes, egg whites, cheese on a fine grater. We put everything on different plates. Knead the yolk with a fork, like canned fish. I do not advise trying to grate the yolk - it breaks down. I rubbed and kneaded everything in turn in order to wash less dishes in the end.

I want to say about fish again. You can make Mimosa salad with tuna, pink salmon, smoked squid, anything "fishy"! I wanted to make it with tuna, but I took pink salmon simply because it was more profitable. And one more important point! Take fish in your own juice, not in oil, otherwise the salad will turn out to be very fatty!

Let's start laying out the layers. We start Mimosa fish salad with fish.

Lubricate the first layer with homemade Mayonnaise. I insist that you cook it, because it is incredibly easy to make it in 5 minutes, or even less, and it tastes a thousand times tastier than the purchased one and a million times healthier! Try it once and you won't regret it.

Put the egg whites in the second layer, grease with Mayonnaise, then put the carrots, salt a little. Recommend to use minimal amount Mayonnaise, otherwise the salad will be too greasy. As a result, the fish salad Mimosa will turn out to be very colorful, the ingredients are bright and pleasing to the eye already at this stage!

Lubricate the carrots with Mayonnaise, put a layer of onions on top, after draining the water, of course. It is not necessary to lubricate it. Mimosa fish salad is already rich in fats.

Lay out a layer of potatoes, add a little salt and again smear with Mayonnaise. I know that some people make this dish with rice, but I don't like salads with rice at all, so my Mimosa salad with potatoes. I think it tastes much better this way.

Next layers: hard cheese, homemade mayonnaise, yolk. Everything! Mimosa salad with pink salmon, tuna, salmon, or saury is almost ready!

We cover it with cling film and send it to the refrigerator for at least 2 hours, and preferably overnight. Now you know how to make Mimosa salad!

Mimosa fish salad is already very beautiful at this stage. But let's wait a little longer.

After insisting, we take out New Year's dish from the refrigerator. Now I will tell you how to decorate a Mimosa salad. To do this, finely chop your favorite greens and sprinkle on top. Many people post some figurines made of greenery, but I will definitely tell you that such decorations are echoes of the past. Although the salad is Soviet, we live no longer in the days of fifty years ago. Just sprinkle with herbs!

Mimosa salad recipe with photo and detailed description over, but just below is waiting for you Short story without further explanation.

We cut the New Year's dish into pieces and use a spatula to lay out on plates. Now you know how to make Mimosa salad!

And I will quickly summarize.

Short recipe: classic Mimosa fish salad

Thoroughly wash the carrots, potatoes and eggs, put them in water, bring to a boil, add a little salt, reduce the heat, cook the eggs for 10 minutes, carrots - 15, potatoes - 15-20, remove from boiling water, pierce the vegetables with a fork, checking for softness.
We peel the onions, chop very finely and pour boiling water for 10 or more minutes so that the bitterness goes away.
We cleanse boiled vegetables and eggs, grate carrots, potatoes, egg whites, hard cheese on a fine grater, put in different containers.
Knead canned fish with a fork, pre-drain the juice, knead the yolks separately.
Cooking homemade mayonnaise.
We begin to lay out the Mimosa fish salad in layers: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (drain the water first), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
Cover with cling film, refrigerate for at least 2 hours.
Remove from the refrigerator, remove with foil, sprinkle with finely chopped herbs.
Cut into pieces, lay out on plates using a spatula.
Now you know how to make Mimosa salad!

That's all! Such a beautiful Mimosa fish salad turned out, cooking will take time, of course, but you will please your loved ones with the nostalgic taste of childhood 😉 By the way, are you already preparing for the New Year? Sergei and I have already bought some tinsel, hung all the garlands and put up a Christmas tree. True, they have not dressed up yet, we will deal with it on the weekend. When do you think it's time to start decorating the apartment, early or closer to December 31st?

And stay with me, I recently talked about how to cook, and very soon I will tell you many other delicious holiday recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends the Mimosa recipe, like, leave comments, appreciate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine, and, of course, enjoy your food! I love you, be happy!

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