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

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

Ingredients:

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

Mimosa salad classic recipe with photo step by step

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

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

Classic salad "Mimosa" is ready! Bon Appetit!

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

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

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

Ingredients

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

How to make Mimosa salad

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

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

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

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

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

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

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

Mimosa salad - a classic recipe with canned food

Mimosa salad recipe with canned food.

Ingredients:

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

Cooking method:

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

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

Mimosa salad with sardines

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

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

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

Recipe for mimosa salad with sardines.

Ingredients:

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

Cooking method:

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

Mimosa salad with saury

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

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

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

Mimosa salad recipe with saury.

Ingredients:

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

Cooking method:

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

Mimosa salad with cheese

Mimosa salad with cheese recipe.

Ingredients:

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

Cooking method:

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

Mimosa salad with rice

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

Mimosa with rice is a classic recipe.

Ingredients:

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

Cooking method:

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

Mimosa salad with pink salmon

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

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

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

Recipe for Mimosa salad with pink salmon.

Ingredients:

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

Cooking method:

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

Mimosa salad with apple

How to cook Mimosa salad with apple.

Ingredients:

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

Cooking method:

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

The most important secrets and subtleties of Mimosa salad

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

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

Canned food

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

Eggs

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

Mayonnaise

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

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

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

A salad with such a beautiful floral name as "Mimosa" occupies the highest positions among many salads by most housewives. After all, it serves for the most part as a decoration for the festive table, just like, and of course you can cook it on ordinary days.

The recipe in the classic form, in addition to fish, includes two types of boiled vegetables: potatoes and carrots. A little later, such ingredients as onions were added to them, as it makes this dish juicier and spicier, and of course boiled eggs. In their variety, they play several roles at once: gustatory and decorative. The proteins are grated and then laid out as a layer. Cover the top of the salad with egg yolks, which makes it look like the flower of the same name. Then all layers are coated with mayonnaise.

So, if you do not know which salad to cook, do not torture yourself for a long time, but use my selected recipes for mimosa salad, in its classic version, or try to cook it.

Ingredients:

• Canned saury - 340 gr
• potatoes - 3 pieces
• carrots - 3 pieces
• onions - 150 gr
• eggs - 5 pcs.
• green onions - 1 bunch
• mayonnaise, black pepper and salt - to taste.

Cooking method:

Boil potatoes, carrots and eggs until tender, then let cool and peel.

Then we rub the potatoes on a coarse grater, put them in a deep salad bowl, level them and apply a thin layer of mayonnaise on top.

Using a fork, knead the canned saury, distribute over the potatoes and grease with mayonnaise.

Finely chop the green onions, sprinkle on top and also apply a thin layer of mayonnaise.

Separate the yolks from the whites, rub the last on a fine grater and sprinkle evenly on the salad. Then sprinkle with salt and pepper to taste and grease with mayonnaise.

Now we grate the carrots on a coarse grater, put on top of the egg and apply a good layer of mayonnaise.

Rub the yolks on a fine grater and gently distribute over the entire surface of the salad.

It remains only to wrap the salad bowl with cling film and remove for 2-3 hours until cooked in the refrigerator. And then we serve!

Mimosa salad recipe with canned food

Ingredients:

• Boiled potatoes - 4 pieces
• chicken eggs - 5 pcs.
• mayonnaise - 500 gr
• carrots - 2 pieces
• canned food (sardines in oil) - 1 piece
• hard cheese - 300 gr
• vinegar - 1/2 tsp
• onions - 1 pc
• greens, ground pepper and salt - to taste.

Cooking method:

First of all, we boil potatoes, carrots and eggs, after cooling we clean them.

And knead the yolk with a fork until fine crumbs are obtained, or finely grind.

We rub all the boiled vegetables and cheese on a coarse grater.

Peel the onion, chop it into small cubes and fill it with hot water, add half a teaspoon of vinegar. In this way, we will get rid of the bitterness of the onion and add a special taste to our dish.

From canned food, transfer the fish to a bowl and knead it with a fork.

Now we begin to lay out in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise.

Then comes the grated protein, on which we also apply mayonnaise.

Put the carrots in the third layer and process them with mayonnaise in the same way.

Another layer is grated cheese, which we also season with mayonnaise.

It remains only for decoration to carefully distribute the crushed yolks over the entire surface.

We put it in the refrigerator for a couple of hours so that the salad is infused, and then serve it to the table!

Delicious mimosa salad with pink salmon and rice

Ingredients:

• Pink salmon - 200 gr
• rice - 100 gr
• chicken eggs - 4 pcs.
• hard cheese - 150 gr
• carrots - 200 gr
• mayonnaise - 200 gr
• onions - 1 pc
• green onions - 1 bunch
• salt and ground pepper to taste.

Cooking method:

Boil rice in salted water until cooked, then put it in a colander.

Boil the carrots and eggs, then let cool and peel. Separate the egg whites from the yolks and rub on a coarse grater. We also grind the cheese and carrots on a coarse grater separately. Finely chop the onions and green onions.

Now we put some form on a plate, for example, you can cut it out of a plastic bottle and put boiled rice in it, which we grease with mayonnaise.

With the next layer, lay out the pink salmon chopped with a fork, on which we apply mayonnaise.

Put a layer of onions on top of the fish, and sprinkle with a green onion around the edges.

Then there are chopped proteins and mayonnaise.

And on top of the carrots we place grated cheese, put a layer of mayonnaise on it and send it to the refrigerator for one hour. Then we take it out, remove the form and decorate the salad with yolk grated on a fine grater and greens, if desired.

Mimosa salad with potatoes and cheese (video)

Bon Appetit!!!

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

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

Quick navigation through the article:

Secrets of gentle "Mimosa"

1. Choosing good canned food.

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

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

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

2. Do not overexpose eggs during cooking.

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

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

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

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

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

Step-by-step classic recipe with photo

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

We need:

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

Let's prepare the ingredients.

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

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

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

Grind the ingredients:

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

We love large protein flakes and small yolks.

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

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

We collect the salad in layers.

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

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

Layer order.

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

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

The order of layers can be done differently.

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

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

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

What to add?

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

How to decorate and serve your favorite fish salad?

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

Other simple decor options are self-explanatory.