Along with Olivier and the famous "Herring under a fur coat" on our tables, a delicate and bright salad"Mimosa". Fish salads often delight us with a delicate taste, melting consistency, therefore they always go with a bang.

I offer two recipes for "Mimosa" salad with pink salmon, which pretend to be classic. In both recipes, pink salmon can be replaced with salmon or tuna, this will practically not affect the quality of taste.

The first version of the salad, European:

Products:

• 1 canned pink salmon in own juice;
• 6 eggs;
• 200 g mayonnaise;
• 150 g of hard cheese;
• 100 g butter;
• a little parsley;
• bulb;
• 1 lemon.

Cooking Mimosa Salad:

1. Cook the eggs hard.
2. We remove the shell, divide it into whites and yolks.
3. Finely chop the squirrels.
4. Cut the lemon into thin slices, finely three cheese.
5. Strain the pink salmon and knead it with a fork.
6. Put the squirrels in molds or on a dish.
7. Top with cheese and pink salmon.
8. Then mayonnaise and onions.
9. Further yolks and a little mayonnaise.
10. Sprinkle with yolks.

We leave for an hour or two for impregnation, serve with lemon.

The second version of the classic recipe for Mimosa salads (Russified)

Here the usual carrots are added, who does not like them - we take the first option. And the order of the layers is slightly different. Both salads are delicious and worthy to take their place at your festive feast. Choose which one you like.

Ingredients:

• a can of pink salmon in its own juice;
• 4 small potatoes;
• 4 small carrots;
• 2 medium onions;
• 150 g of cheese;
• 4 eggs;
• small bag of mayonnaise (200 g);
• some greenery.

We prepare everything, as in the first version, boil potatoes, eggs, carrots, cool, peel. Chop the onion finely, fill it with boiling water, let it stay there a little, give it bitterness, then drain the water, the onion is ready for further manipulations.

We take a pastry ring (or just in a salad bowl) and lay out a layer of fish, after removing it from the soup, and knead it with a fork, leveling it along the bottom. Lubricate with mayonnaise.

with this you will surprise and delight your guests.

You can also decorate the Mimosa salad with pink salmon in this way.

Mimosa salad with pink salmon is one of our favorites. He began to gain his popularity in the 70s - 80s. On the one hand, the products are very simple, on the other hand, the mimosa salad with pink salmon according to the classic recipe has an unusual and delicate taste which leaves a pleasant aftertaste.

Nowadays, classic mimosa salad with pink salmon is prepared in different ways, in accordance with your tastes and preferences. They add their own additional ingredients to it, which create the uniqueness of this dish.

Every housewife has her own special ingredient for salad from canned pink salmon"Mimosa", which gives it a specific taste.

We present to your attention a salad of mimosa with pink salmon and cheese, where the cheese will give the salad a more refined and pleasant taste.

3 hours 0 minutes Video Recipe Print

First you need to boil vegetables and eggs. When the vegetables are ready, drain the water and set to cool. Pour boiled eggs cold water for better cleaning and cooling

Peel the vegetables and grind them on a grater.

Separate the whites and yolks of the eggs from each other. Three whites on a grater, the yolks need to be kneaded with a fork.

Peel and chop the onions into small cubes.

Cheese is also three on a grater.

Open the pink salmon canned food, drain the liquid and knead it with a fork.

Now you can start cooking directly. First, lay out the potatoes, which must be salted, pepper and covered with mayonnaise.

Then you need to lay out a layer of pink salmon, and onion on top, smear everything with mayonnaise.

The next layer will be cheese, then carrots. Salt, pepper to your taste. Another smearing with mayonnaise.

It's the turn of the squirrel, which we carefully place the last layer. We also salt and pepper it, apply mayonnaise.

Sprinkle our salad with yolk and decorate with what it is with herbs: parsley, dill, green onions, etc.

We send ready salad in the refrigerator so that it is thoroughly soaked.

In the end, I would like to give advice that will help to make the classic mimosa salad tender and melt in your mouth. The ingredients should be grated on a fine grater. The pre-crushed components must be cooled so that everything is crumbly and does not stick together.

The salad can be prepared on a beautiful plate or in a deep transparent dish, where the layers will be visible, which looks spectacular on festive table.

This dish will certainly be an adornment of any feast, and will please all family members and guests, it is not for nothing that it is included in the top-most common on any holiday and will be an excellent choice for a hostess who wants to cook not only a delicious, but also a beautiful dish.

Cook with love, eat with gusto!

Mimosa salad is one of the most popular festive dishes in the Soviet years. But even now he does not lose his popularity, especially on such family holidays as New Year, Easter, May holiday feasts... Also, the dish is often prepared on ordinary weekdays in order to diversify the usual daily diet. We offer several completely different, very tasty options for making Mimosa.

The classic recipe for Mimosa is made from boiled vegetables, canned food from any fish and eggs. Everything is dressed with mayonnaise. The dish is necessarily formed from the layers of the products used. It looks especially beautiful in a deep glass salad bowl, or assembled using a special shape in the form of a salad ring.

• boiled eggs - 7 units;
• onions - 2 small;
• carrots - 2;
• boiled potatoes - 6;
• mayonnaise;
• saury - 1 can.

Boil vegetables (except onions) and hard-boiled eggs. The onion should be chopped as small as possible so that it releases the juice well. Knead saury with a fork, if necessary, remove hard bones, after draining half of the liquid, mix with onions. We divide the eggs into white and yolk parts.

Products are laid out in layers on a salad bowl:

1. Half grated potatoes distributed in an even layer.
2. Saury with onions are evenly distributed with a fork.
3. Grated egg whites.
4. Grated carrots.
5. Grated layer of leftover potatoes.
6. Grated yolks.

All layers are covered with a tube net of mayonnaise, or smeared with a brush.

On a note. Onions and carrots can be sautéed separately before adding. In this case, the carrots are not boiled.

Step by step recipe with pink salmon

Pink salmon goes well with the ingredients classic mimosa... Therefore, canned pink salmon may well replace saury.

Components of the dish:

• potatoes - 4 units;
• eggs - 5 units;
• mayonnaise - 500 ml;
• carrots - 2 units;
• pink salmon - 1 can;
• hard cheese. varieties - 300 gr;
• onion - 1 unit;
• vinegar - ½ teaspoon l .;
• mix of greens - a few branches.

Dip the eggs in water at room temperature, boil for 5 minutes after boiling, boil the carrots and potatoes, checking the readiness with a knife / fork. Cool everything and remove from the peel. Peel the eggs, separate the whites from the yolks. Grate the white and chop the yolk with a fork. Grate the cheese also coarsely.

Chop the onion, add a small amount and vinegar. After 10 minutes, express the liquid.

Three large carrots and potatoes. Mash the fish, as in the previous version, into gruel.

We form a salad, laying out the ingredients in layers:

1. Fish mass.
2. Grated proteins.
3. Grated carrots.
4. Potato.
5. Yolks.

Each row, excluding the yolk one, is covered with a layer / mesh of mayonnaise. It is recommended to chill the snack in the cold before use. During this time, the dish will not only be cooled, but also saturated with the juices of all constituent products.

On a note. In order not to be mistaken when purchasing canned fish in the fullness of the jar, shake it - if the brine splashes too much, it means that the jar is not densely filled with fish.

How to cook with sardine?

The most simple salad with sardines with a minimum set of products in the composition is prepared in a matter of minutes:

• canned saury. - 1 bank;
• boiled eggs - 5 units;
• boiled carrots - 1 unit;
• low-fat mayonnaise;
• some salt.

Mash the sardines with a fork in a separate bowl. Egg whites chop into cubes, and grate the yolk - everything should be in separate plates.

We collect the salad in a dish in layers: fish mass, carrots, proteins, the last are the yolks. Grease each layer with mayonnaise and lightly salt.

Before serving, let it brew for a couple of hours in the cold.

Fact. The yolks are always the last layer, as they serve as decoration. It is because they cause an association with the yellow spring flower of the same name that the dish is called Mimosa.

With the addition of cheese

Mimosa with cheese is no less tender and tasty than classic version of this salad.

We suggest taking note of cheese Mimosa from the following products:

• eggs - 3 units;
• pink salmon canned. - 1 bank;
• small onion - 1 unit;
• mayonnaise;
• cheese hard varieties- 100 gr.

Boil eggs in advance. Finely chop the onion and mix with mashed pink salmon.

Divide eggs into whites and yolks, chop separately. Chop the whites and lay out in the first layer. The next layer is mayonnaise. Next comes fish and onions, mayonnaise, grated cheese and again a mayonnaise layer. At the end, egg yolks rub.

On a note. For a really tasty salad, use a good hard cheese a trusted manufacturer. You can consider cheeses Gouda, Russian, Kostroma.

Mimosa salad with apples

Some fruits give a rather unusual, but at the same time pleasant taste familiar dishes... Mimosa salad with saury acquires a new flavor note if you add a little grated sweet and sour apple to it.

For apple mimosa you will need:

• small apple, sweet and sour variety;
• canned sardine - 1 can;
• potatoes - 3;
• carrots - 3;
• hard-boiled eggs - 5;
• onion - 1 unit;
• vinegar - table. l .;
• water is a table. l .;
• hard cheese - 100 gr;
• mayonnaise.

Chop the onion as small as possible, fill the gruel with vinegar with cold water and leave to marinate.

In the meantime, let's start with other products. The apple must be peeled and coarsely grated - this will be the first layer of the salad. Lubricate it with mayonnaise. Next comes mashed canned fish, also greased with mayonnaise. The next layers are grated cheese, a little mayonnaise, grated coarsely boiled potatoes, sauce again, pickled onions, grated boiled carrots, half grated protein, a layer of mayonnaise sauce, the remaining proteins and grated yolk.

On a note. The apple should not be too juicy and soft. Choose sweet and sour varieties with crispy flesh.

With crab sticks

A non-standard version of everyone's favorite Mimosa salad can be made by replacing canned fish with crab sticks.

We suggest taking note of such a non-standard recipe:

• carrots - 3;
• potatoes - 4;
• eggs - 4 units;
• crab sticks - 200 gr.

Boil eggs and vegetables until tender. Clean up. Separate the egg whites and yolks. Grate the white coarsely and finely the yolks. Grate carrots and potatoes coarsely. Finely dice the sticks.

Put half of the potatoes in the first layer, then sticks, proteins, potato leftovers, carrots, yolks.

Coat each layer with mayonnaise. The last, yolk layer, do not grease with sauce - the yolks act as decoration.

Ingredients:

• a can of canned pink salmon;
• eggs - 4-5 pcs.;
• 250 grams of cheese;
• onion - 1 pc.;
• mayonnaise to taste.

The first recipes for mimosa salad with pink salmon appeared in the early 1970s. in Soviet Union. And since there was not such an abundance of products on the shelves of stores of that time, then a recipe for an unusually delicate and tasty dish appeared and at the same time accessible to everyone. And even now, when the counters are full of delicacies, it is difficult to imagine a holiday without your favorite salad.

It got its name from its similarity to mimosa flowers. In addition, the dish is quite easy to prepare, it can be cooked both on a regular day with the family and fed. big company, since this salad is quite hearty and high-calorie, while having a juicy and delicate taste.

Step by step recipe

And now let's talk in more detail about the preparation of mimosa salad with pink salmon.

1. Boil the eggs, cool them in cold water, peel and grate and put in the first layer in a salad bowl (by the way, it is better to give preference to transparent dishes).
2. Set aside a few yolks, as they will be used at the very end - for decoration.
3. Add some mayonnaise on top of the eggs.
4. We rub hard cheese and lay out a layer of it, and grease the top with mayonnaise.
5. Mash the fish in a separate bowl with a fork, remove the large bones and spices. Add pink salmon to the cheese. Let's not forget about mayonnaise.
6. Finely chop the onion and leave in boiling water for a few minutes. Thanks to this, it will not taste bitter and its pungent characteristic smell will go away. Put the onion on top of the fish and make a net of mayonnaise. Sprinkle with yolks on top.

Described above classic recipe salad without potatoes. It will be lower in calories, however, there are many cooking options.

Here is another common version of this salad - the "Mimosa" recipe with carrots and potatoes.

• canned fish - 1 can;
• carrots - 200 g;
• potatoes - 300 g;
• onions - 100 g;
• cheese - 150 g;
• mayonnaise - 250 g;
• eggs - 4 pcs.;
• greens - 50 g.

Boil vegetables and eggs. We do everything according to the above scheme, just add layers of grated carrots and potatoes to the pink salmon. In this case, the dish turns out to be more tasty and nutritious. Decorate with greens on top.

Cooking secrets

• It will turn out even tastier and juicier if you evenly distribute (grate) butter on a layer of onion.
• For people watching their figure, it is possible to advise preparing a Mimosa salad according to this recipe without potatoes.
• You can also remove excess oil from fish as follows: knead pink salmon in a bowl, then put it on a paper towel, after a few minutes the excess will be on the napkin, and there are fewer calories in the salad.

And remember, it is advisable to let the salad steep for several hours in the refrigerator. Then it will be saturated and tastier!

Now you can talk about decorating fish and such a spring salad "Mimosa". Here you need dill and grated yolks. It is necessary to wash the herbs and dry thoroughly. Arrange the dill sprigs on a salad, sprinkle them with an egg and the mimosa flower is ready!

With health benefits and for the children's menu

This option is perfect for children's party... No child can resist a goldfish. For children's menu the option of a dish without potatoes is better. For this decoration, cut the carrots into thin circles, and form the head with yolks. We make eyes with the help of protein, put half an olive in the center, cut out eyelashes from it. If you wish, you can form fins and a tail from a green salad. This will create an even brighter fish. And finally, we cut out the lips and crown from the carrots.

All is ready!

You can also decorate the salad with health benefits. This will require green onions... We form tulip stems from it, we make buds from a tomato as follows: cut a tomato in half, cut out triangular particles from above, put it on onion stems and the flower is ready. Sprinkle chopped onions around the edges of the salad bowl. The combination of potatoes and green onions is especially tasty here, so it is better to give preference to the salad option with the addition of potatoes.

Salads for every Russian are an integral part of any holiday. And no matter what type of Mimosa salad is preferred - with potatoes and cheese, or classics, the rule here is the best: the simpler, the better! So uncomplicated and delicious meals you can please yourself and your loved ones at least every day. Bon Appetit!