Let's start, perhaps, with the most important and interesting, with the ingredients. As it was rightly noted in the comments to, that each housewife prepares salads according to her own proven recipe, the one she likes best. But there is classic recipe mimosa lettuce, where the layers are in order, which I will share just below.
Mimosa secrets. Ingredients
To begin with, there is a classic set of salad ingredients, plus additional ingredients that allow you to diversify the taste of the dish.
canned food
Canned food is a separate issue, high-quality, delicious canned food the guarantee of a delicious salad. To begin with, the classic salad recipe uses canned sardines in oil. Now the recipe has been modified and you can use tuna in oil, saury in oil, mackerel in oil, pink salmon in oil. The main thing is not to use canned food in a tomato, as they categorically do not suit us.
You can also cook a mimosa salad with sprats, but not everyone likes the taste of the salad. Mimosa is even cooked with red salted fish, but the taste of the salad changes a little and does not look like mimosa we are used to. In my opinion, this is a different salad.
Should I drain the oil from the canned food and choose the bones from the fish? In high-quality canned food, fish pieces are whole, so when I open a jar, I always put the pieces on a plate, remove the bones, and also drain the oil. I crush the fish pieces with a fork.
But, many use canned food along with butter and seeds. Motivating this by the fact that it turns out tastier this way, or that the salad is not dry. So decide for yourself, let the choice be yours, I made my choice.
What canned food is better to use for mimosa? Again, it all depends on the recipe, there are many options for making a salad, some recipes involve the use of pink salmon or salmon. But the classic recipe uses sardines in oil. Our family loves the classic recipe, it is according to it that we prepare mimosa.
Potato
Today there are many different recipes mimosa. With or without potatoes, cook mimosa is up to you. But we always want to know how to cook mimosa salad correctly.
Some salad recipes call for potatoes, and some don't. Therefore, if potatoes are present in the ingredients, then we will use it.
I take a medium-sized potato for a salad, boil it in the skin. Just do not take varieties of potatoes that are boiled soft.
Cheese
Part classic mimosa includes melted cheese. Of course, in some recipes, processed cheese is replaced with hard cheese. But then there is a chance that your salad will no longer be so tender. smoked sausage cheese I do not recommend using it, otherwise the whole salad will be saturated with a smoked smell and taste.
What to do if processed cheese is smeared? For a salad, you need to rub the cheese on a grater, it happens that the cheese rubs badly. If this happens, then place the cheese for 10-15 minutes in the freezer.
Salad cheese is better to take at least 50-55% fat. And also, it is better not to take curds with different flavors, with bacon, dill, etc. You should not take less fat cheese. Before preparing the salad, it is better to immediately place it in the freezer.
Eggs
The salad contains eggs. Eggs can be bought at the store or use rustic (homemade). I recommend using country eggs with orange (yellow) yolks for mimosa salad. But if you are sure that the eggs you buy in the market or in the store have orange (bright yellow) yolks, then you can buy them.
Carrot
Carrots for salad use boiled. Take sweet and orange carrots, then the salad will be brighter, more beautiful and tastier. I use medium sized carrots.
Mayonnaise
When choosing mayonnaise for salads, you should give preference to mayonnaise with at least 67% fat content. You should not take mayonnaise with less fat content, but mayonnaise with 72% or 80% fat content is up to you to use or not to use. In my opinion, this mayonnaise is oily, therefore, the salad will also be oily.
As an option, you can make homemade mayonnaise, but homemade mayonnaise, for me, is also fatty, the only thing is that mayonnaise on quail eggs is not so fatty and tasty. You can also cook home light mayonnaise. There are many options.
Additional Ingredients
You can replace potatoes in a salad with rice, or make a salad without potatoes. Also in the salad can be butter. It all depends on the recipe according to which you will prepare the salad.
To decorate the salad, you can use lemon, orange, cranberries, olives, any greens, Korean carrot etc. It all depends on your imagination.
What grater to grate vegetables for mimosa? I rub vegetables and eggs on a coarse grater, the only thing is, if I use hard cheese in the recipe, then I rub it on a medium grater. But I don’t recommend cutting vegetables into cubes or straws, it’s not, but mimosa.
What to cook and how to serve mimosa
In the process of preparing a salad, a lot of questions arise. One of these in what to cook a salad? There are a lot of options. It looks beautiful in a transparent salad bowl when all the layers are in order. You can cook in a regular, deep bowl, in a jellied tray. Here the choice is yours.
You can also serve a salad in portions. This salad can be served on a plate using a ring or a detachable baking dish, as well as served salad in bowls.
You can give the salad a square or rectangular shape, while serving the salad in a square plate, or a rectangular plate.
Salad looks spectacular holiday table decorated in the form of a cake, then it can be cut into portioned pieces and served to guests. Options for serving dishes are determined by each person at will.
Mimosa salad. Layers in order
I want to say right away if you need a small portion of salad, then you can reduce the amount of ingredients if you cook 2-3 servings of salad, therefore the ingredients increase by 2-3 times.
To make the taste of the salad more tender, do not crush the layers of lettuce. You can also not grease the layers with mayonnaise, but draw a thin mesh of mayonnaise on each layer.
Ingredients:
- eggs - 3-4 pcs.
- cheese - 1 pack (90 grams)
- mayonnaise
- greenery for decoration
You can also use pickled onions, but this is optional. If you use pickled onions in a mimosa salad, then put it on a layer of canned food, and then the layers in order in their sequence.
How to pickle mimosa onions
For salad, I usually use regular or red onion. Peel one medium onion and cut into small cubes.
Separately, in a bowl, I prepare the marinade. For the marinade, I take 1 glass of water, 3-4 tbsp. tablespoons of vinegar 9%, 2-3 tbsp. spoons of sugar and half a teaspoon of salt. We dissolve everything in water and place the onions in the marinade for 15 to 20 minutes.
Before preparing mimosa salad, you should prepare all the ingredients.
Salad preparation. Step by step recipe
Potatoes and carrots must be boiled, cooled and peeled.
Hard-boil eggs, cool and peel. Cut the eggs and separate the yolks from the whites.
Open canned food, decant oil and select large bones. Break up canned food with a fork.
Prepare a salad bowl, a bowl, a tray in which you will prepare a salad. The bottom of the bowl can be smeared with mayonnaise, I don’t do this, but my mother prefers to do this.
1 layer.
2 layer.
3 layer. Sardine.
4 layer.
5 layer. Processed cheese grated on a coarse grater.
6 layer.
Each layer of lettuce must be greased with mayonnaise. I usually use 1-2 tbsp. spoons of mayonnaise for each layer of salad. Also as an option, you can draw a mesh of mayonnaise on each layer.
The most important thing is that the layers are not very thin or vice versa. Do not add more or less of one or another ingredient. This tends to distort the flavor of the salad.
You can decorate the salad according to your taste and desire. Eat different variants salad decorations. You can not decorate, the salad looks so beautiful.
This classic salad mimosa, layers in order, the sequence of layers is correct. But there are other equally tasty and interesting recipes.
Mimosa salad without potatoes - a delicious recipe
This recipe was shared by my sister when we had a small family holiday, she suggested making a mimosa salad without potatoes. The recipe is very easy, so I immediately agreed.
It turned out to be a very tender and tasty salad. I then thought it was great option mimosa, as potatoes make this salad more satisfying.
Ingredients:
- Eggs - 6 pcs.
- Boiled carrots - 3 pcs. medium size
- Sardine in oil - 1 can
- Processed cheese - 1 pack
- Pickled onion - 1 pc. medium size
- Mayonnaise
Onions should be pickled. Boil the carrots until tender, boil the eggs, cool, peel, separate the yolks from the proteins. Drain liquid from canned food and remove large bones, mash. Place the cheese in the freezer for 15 minutes so that it does not spread and can be grated.
Let's prepare a bowl, salad bowl or tray, in which we will lay out the salad in a certain sequence.
1 layer. Sardine in oil.
2 layer. Pickled onion.
3 layer. Boiled proteins, grated on a coarse grater.
4 layer. Cheese, grated on a coarse grater.
5 layer. Boiled carrots, grated on a coarse grater.
6 layer. Yolks. Grind them with a fork, on a grater or with your hands.
Lubricate each layer with mayonnaise. Mayonnaise I use 1-2 tbsp. spoons for each layer of lettuce.
We decorate the salad as you like. Decorate the salad as desired, you can not decorate as you like. In my opinion this original salad mimosa. A delicious recipe, one might say, because all relatives and guests liked this salad, the guests noted the delicate taste of the salad.
Mimosa salad with rice - recipe
If you don't like potatoes in your salad, you can make mimosa salad without potatoes or by replacing potatoes with rice. This is an interesting version of the recipe, I like salads with rice, I cook with rice, for example. It turns out delicious.
Ingredients:
- Boiled rice - 100 grams
- Eggs - 4 pcs.
- Carrots - 2-3 pcs. medium size
- Canned food - 1 jar
- Processed cheese - 1 pack
- Mayonnaise
Carrots need to be boiled. Hard boil eggs. Boil rice until tender. For salad, I use long rice. I boil it in salted water and filter the water using a colander, if necessary, I wash the rice.
You can use any canned food: sardine, saury, mackerel, pink salmon. Do not forget that you need to buy canned food in oil, high quality. I'm making this salad with sardines in oil. I drain the oil, remove the bones, and knead the canned food with a fork.
1 layer. Boiled rice.
2 layer. Canned food.
3 layer. Proteins grated on a coarse grater.
4 layer. Carrots, grated on a coarse grater.
5 layer. melted cheese, coarse grater.
6 layer. Yolks.
Each layer should be greased with mayonnaise. If you want the salad to be not so greasy, then some layers can be left unlubricated with mayonnaise or smeared with mayonnaise through the layer. I grease each layer with mayonnaise.
You can also cook, but without hard or processed cheese. It turns out a tender and tasty dish.
How long does mimosa salad last?
All salads, which include mayonnaise, are stored for a short time. The shelf life of mimosa salad in the refrigerator is no more than a day if the salad is seasoned with store-bought mayonnaise and 12 hours if the salad is seasoned with homemade mayonnaise.
As a rule, mimosa is prepared in advance so that the salad has time to soak. At least 3-4 hours before the holiday. Store the salad in the refrigerator, do not leave the salad on the table at room temperature, in the hope that it will soak faster.
If you still want to replace processed cheese in a salad, then I suggest you replace it with hard cheese. I buy Russian hard cheese, but you can take the cheese that you like best to taste.
The only thing, I grated hard cheese on a medium grater, for, and all the other ingredients on a coarse grater.
Ingredients:
- potatoes - 2 pcs. medium size
- canned sardines in oil - 1 can (240 grams)
- eggs - 4-5 pcs.
- carrots - 2-3 pcs. medium size
- hard cheese - 100 grams
- mayonnaise
- greenery for decoration
The cooking process is, in principle, the same as in the recipe above, the only thing in the composition is hard cheese instead of processed cheese.
1 layer. Boiled potatoes, which must be rubbed on a coarse grater.
2 layer. Coarsely grated squirrels.
3 layer. Sardine.
4 layer. Carrots, which must first be rubbed on a coarse grater.
5 layer. Finely grated hard cheese.
6 layer. Yolks, which should be crumbled by hand or mashed with a fork, can also be grated.
If you cook mimosa salad differently, share your delicious mimosa salad recipes in the comments below. We will be very grateful to you.
Every recipe has the right to be made and eaten. Share in the comments what secrets you use to make the salad tastier.
Mimosa salad is known in almost every home. He is on a par with Olivier and Fur coat with herring. At a minimum, our grandmothers and mothers cook it on major holidays. It got its name for its resemblance to the delicate spring flower mimosa - yellow inflorescences imitate yolks, and the snow on which the flowers are “scattered” imitate egg whites.
Today it is often prepared just like that, for the daily menu. The classic Mimosa salad recipe is known to many hostesses, but some recipes will change the idea of \u200b\u200ba familiar dish.
Light Mimosa salad with saury is usually prepared according to the following recipe:
- saury with oil - 1 can;
- potatoes - 4 units;
- eggs - 5 units;
- carrots - 2 units;
- bulb medium;
- mayonnaise sauce - 300 gr;
- greenery for decoration.
Boil eggs, potatoes and carrots in advance.
Transfer the canned fish to a bowl and mash with a fork.
Finely chop the onion.
The eggs are divided into whites and yolks. Grind the proteins with a fine grater. We do the same with potatoes and carrots.
Arrange layers of ingredients on a salad platter. You can repeat the layers twice, for this you need to divide the existing blanks into approximately two halves. The first is a layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onion. Lubricate with mayonnaise. The next are proteins and carrots, a layer of mayonnaise. Last we overwrite the yolks and decorate with herbs.
On a note. If you use a cooking ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.
Canned pink salmon step by step recipe
As a fish, you can use pink salmon. This recipe does not use vegetables - a slightly simplified version of the dish. It can only be served as an addition to main courses.
- a can of canned pink salmon;
- 3 boiled eggs;
- 100 gr of hard cheese;
- 200 gr mayonnaise;
- bunch of greens.
Step by step salad preparation process:
- Divide the eggs into whites and yolks. Finely chop the whites.
- We spread the canned food on a dish and knead with a fork, simultaneously removing too hard bones.
- We rub the cheese on a coarse grater.
- Put a layer of proteins, pink salmon, cheese on a serving dish. All layers alternately coat with mayonnaise. Top with yolk and sprinkle with chopped herbs.
With added cheese
The next recipe is more satisfying than the previous one. It can be used as breakfast or snack.
- 5 boiled eggs;
- canned sardines;
- large boiled potatoes;
- medium boiled carrot;
- 150 gr of hard cheese;
- small bulb;
- by tsp sugar and salt;
- table. lies. vinegar;
- 2 table. l. water;
- 200-250 gr mayonnaise.
First of all, finely chop the onion and pickle it. To do this, dissolve sugar and salt in water, then pour vinegar. Pour the chopped onion into the marinade and leave for a while, about a quarter of an hour.
While the onion is marinating, prepare the rest of the ingredients. We knead the fish with a fork along with the juice, clean the boiled vegetables, divide the eggs into proteins and yolks.
Arrange on a salad platter in the following order:
- Grated potatoes, smeared with mayonnaise.
- Grated carrots, mayonnaise.
- Fish, squeezed onion, again covered with mayonnaise.
- Grated cheese, mayonnaise
- Grated proteins, mayonnaise.
- Grated yolks.
Leave the finished salad to soak. As a rule, it is served chilled.
On a note. The amount of onion is recommended to be adjusted to your liking. If you don’t like it, just add a small amount to a layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad - put middle head, but do not overdo it - it should not interrupt the taste of the rest of the components.
Mimosa salad with apples
If you cook Mimosa with apples, then the taste will turn out to be a little spicy. Sweet and sour taste gives a very unusual touch to a classic salad. A cooked dish in the winter season will give the feast some freshness.
- tuna - 1 can;
- sweet and sour apple;
- potatoes - 2;
- medium carrot - 2;
- medium onion - 1;
- boiled eggs - 4 units;
- salt - a couple of pinches;
- mayonnaise.
Vegetables, separately eggs, boil in advance. We check the readiness of vegetables with a fork or knife - if it easily enters to the end, you can cool. After that, you need to cool everything down and clean it up a bit.
Finely chop the onion and pour half a glass of boiling water for 10 minutes.
Mash the tuna in a bowl with a fork.
We divide the eggs into whites and yolks. The first is coarsely three, the second is rubbed. Can be done by hand or with a fork.
Three potatoes and carrots on a coarse grater.
My apple, clean from the core and three large.
We spread the salad: apple, tuna, potatoes, a little salt, onions, carrots, egg white. Coat all layers with mayonnaise. Decorate with yolk on top.
On a note. The method of decoration is to form stems on the surface of the salad from small sprigs of dill, and lay mimosa inflorescences with egg yolks.
With crab sticks
Today, you can cook a salad with crab sticks, which finds fans, although it is very different from the classics. As a rule, the classic necessarily contains fish in oil or own juice.
- boiled eggs - 4;
- crab sticks - 200 gr;
- potatoes and carrots - 1 unit each;
- mayonnaise - 200 ml.
Grind potatoes and carrots with a fine grater. Separate egg yolks from proteins, all three separately on a fine grater. Grind crab sticks with a sharp knife.
Forming a salad:
- Half a potato, mayonnaise.
- Protein, mayonnaise again.
- Crab sticks, mayonnaise.
- A layer of potato residue, mayonnaise.
- Carrot.
- Yolks - we try to cover not only the top, but also all sides of the salad.
Rice Recipe
Mimosa with rice is no less satisfying and tasty than a classic salad. However, it "sounds" differently. We suggest you try this option.
- boiled eggs - 5;
- canned tuna - 1 can;
- small onions - 2;
- carrot - 1 medium;
- salt;
- boiled rice - 50 gr;
- mayonnaise;
- ground pepper.
Finely chop the onion in the shape of a cube, lightly sauté. Three large carrots.
Grind the egg whites coarsely, and the yolks finely. Grind the fish pieces with a fork.
Put the rice on a serving plate, level it, cover with mayonnaise. Fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise are laid out. Evenly spread the carrots, cover with mayonnaise. Sprinkle the yolks last. Before serving, insist in the refrigerator for a couple of hours.
On a note. Canned fish can be any - tuna, sardine, pink salmon, sardinella, saury.
With butter and cheese
A slightly unusual version of the salad - with the addition of butter. This product will make the salad incredibly tender.
- 5 eggs;
- a jar of sardines;
- 2 small onions;
- 200 gr mayonnaise with lemon juice;
- 100 gr of frozen plum oil;
- 100 gr of hard cheese.
Laying out in layers:
- Grated egg whites.
- Grated cheese.
- Mashed fish along with juice - the juice will help the salad soak well. We post only half.
- Mayonnaise layer, a small neat layer.
- Butter shavings - frozen will rub very well.
- Finely chopped onion, the second half of canned food.
- Mayonnaise.
- Grated egg yolks.
Above are some completely different, but best-in-class Mimosa salad variations. Diversify a familiar dish with a new performance!
A salad with such a beautiful flower name as "Mimosa" occupies the highest position among many salads in 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 classic recipe, in addition to fish, includes two types of boiled vegetables: potatoes and carrots. A little later, they began to add ingredients such as onion, as it makes this dish juicier and spicier, and of course boiled eggs. In their diversity, they play several roles at once: taste and decorative. Proteins are ground on a grater, and then laid out as a layer. We cover the salad with egg yolks on top, which makes it look like a flower of the same name. After that, all layers are smeared with mayonnaise.
So, if you don’t know which salad to cook for you, don’t torture yourself for a long time, but use my mimosa salad recipes selected for you, in its classic version, or try to cook.
Ingredients:
- Canned saury - 340 gr
- potatoes - 3 pcs
- carrots - 3 pcs
- onion - 150 gr
- eggs - 5 pcs
- green onion- 1 bunch
- mayonnaise, ground 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 canned saury, distribute over potatoes and grease with mayonnaise.
Finely chop green onions, sprinkle on top and also apply a thin layer of mayonnaise.
Separate the yolks from the proteins, rub the latter on a fine grater and sprinkle evenly on the salad. Then sprinkle with salt and pepper to taste and grease with mayonnaise.
Now we rub the carrots on a coarse grater, put them on top of the egg and apply a good layer of mayonnaise.
We rub the yolks on a fine grater and carefully 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 ready in the refrigerator. And then we serve it to the table!
Mimosa salad recipe with canned food
Ingredients:
- Boiled potatoes - 4 pcs
- chicken eggs - 5 pcs
- mayonnaise - 500 gr
- carrots - 2 pcs
- canned food (sardines in oil) - 1 pc.
- hard cheese - 300 gr
- vinegar - 1/2 tsp
- onion - 1 pc.
- herbs, ground pepper and salt - to taste.
Cooking method:
First of all, 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 boiled vegetables and cheese on a coarse grater.
We clean the onion, chop it into a small cube and fill it with hot water, add half a teaspoon of vinegar. In this way, we will get rid of the bitterness of the onion and add a special taste to our dish.
From canned food, we shift the fish into 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 with mayonnaise in the same way.
Another layer is grated cheese, which is also seasoned with mayonnaise.
It remains only for decoration to carefully distribute the chopped yolks over the entire surface.
We put it in the refrigerator for a couple of hours so that the salad is infused, after which we 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
- onion - 1 pc.
- green onions - 1 bunch
- salt and ground pepper - to taste.
Cooking method:
Boil the rice in salted water until tender, then drain it in a colander.
Boil carrots and eggs, then let cool and peel. Egg whites are separated from the yolks and rubbed on a coarse grater. We also separately grind cheese and carrots on a coarse grater. Finely chop the onion and green onion.
Now we put some kind of shape 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.
The next layer is laid out chopped pink salmon 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 come the 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 grated yolk on a fine grater and, if desired, greens.
Mimosa salad with potatoes and cheese (video)
Bon appetit!!!
Salad with the flower name "Mimosa" occupies a leading position among the favorite salads of our housewives. It mainly serves as a decoration for the festive table and is prepared not only in everyday life, but also on special days.
This salad appeared in the 60-70s of the last century.
Its popularity can be explained by the availability and cheapness of the products from which it is prepared.
After all, no matter what the times, hard or full of abundance of food, our people love to eat tasty and satisfying and surprise guests at the feast with their culinary talents.
To make it, you do not need to be a chef, but, like in any other dish, Mimosa salad has some subtleties and nuances that must be taken into account when cooking it.
The salad consists of layers that need to be smeared with mayonnaise, except for the last one - the top one. For this purpose, you need to use only high-fat, thick mayonnaise, otherwise the Mimosa salad will lose its taste. Diet mayonnaise in this case is contraindicated.
Of course, it is better to choose mayonnaise that is close to natural, without any E-additives. This advice applies to other dishes besides salads. Their taste directly depends on the products from which it is prepared.
homemade mayonnaise does not compare with the store. Its preparation will not take much time and will not hit your pocket, and the taste of the dish prepared with it is soft, pleasant, and reveals all the flavor notes.
All homemade mayonnaises are made from available products: eggs, vegetable oil, lemon juice (can be replaced with a pinch citric acid or vinegar), spices, you can add mustard, garlic and other ingredients. With a mixer, and preferably a blender, mix everything until homogeneous mass- and you can start cooking your favorite salads.
Products that make up any Mimosa salad:
- one can of canned fish (for this, it is mainly taken canned mackerel);
- boiled potatoes- 4 things.;
- boiled carrots - 3 pcs.;
- hard-boiled eggs - 5 pcs.;
- one head of onion is enough (bulb or red, it is better to pickle it in advance in vinegar + salt + sugar);
- mayonnaise;
- spices (salt, pepper);
- greens (green onion, dill, parsley).
By the way, the classic Mimosa salad is made up of these products. Depending on the recipe, others may be added to these ingredients.
An important point in cooking is the preparation of products for him. All vegetables, eggs and other ingredients should be rubbed only on a fine grater.
Otherwise, the taste of Mimosa salad will not be so bright and saturated, small pieces reveal the whole range of flavors. In addition, for some people, large pieces are not only unusual, they are unacceptable.
One of the important factors in the preparation of Mimosa salad is the correct alternation of its layers. Recipes in which fish is the first layer are not entirely correct.
Such recipes are suitable for those who want to make the whole process faster and easier, forgetting about taste. In addition, the fish may leak a little (if you used the canned fish dish in bad faith).
So, let's take the Mimosa salad as a basis, a classic recipe with step by step photos cooking. For the first layer, you need to lay grated potatoes, without pressing it, but making it airy. You do not need to use the whole potato, you still need it - only a part of it so that the fish does not lie on the salad bowl.
The second layer is laid fish. It needs special attention. In the case of canned food, it is necessary to drain the oily bowl, remove all the bones from the fish and mash the remaining flesh with a fork (it is better to do this in a separate bowl).
Someone prefers to marinate it in advance, some simply scald it with boiling water. In any case, before that, it must be finely chopped, and then pour a little canned oil over the layer (if any).
Spread the remaining chopped potatoes on top of the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. Divide boiled eggs into whites and yolks. We lay the protein layer first, the second will be from the yolk.
All layers in the salad should be greased with mayonnaise and a little salted. From above, Mimosa salad can be decorated as you like: use greens, eggs, carrots.
And it is best to use your imagination, then everything will turn out not only tasty, but also beautiful. For saturation of taste and impregnation of each layer, "Mimosa" should be placed in the refrigerator for several hours.
Mimosa salad recipe with canned fish and cheese
Classic Mimosa salad differs from this only in the absence of cheese in it. Cheese in the salad plays an important role, gives it tenderness and adds interesting flavor notes.
Vegetables, except for onions, and eggs for salad are pre-boiled and cleaned. Separate the whites from the yolks. We remove canned fish from oil and bones, knead with a fork until the consistency of a fine slurry.
It is necessary to lay out the layers of products, grated on a fine grater, in such proportions and sequence, spreading them all with mayonnaise (300 g): 2-3 potatoes, 1 can of canned fish (you can take any: sardine saury, pink salmon), a layer of the remaining potatoes, one small onion, 2 carrots, 3 egg whites, 200 g cheese, 3 egg yolks.
Mayonnaise does not need to be smeared on top.
After preparing the salad, you need to hold it in the refrigerator for a couple of hours.
Mimosa salad with canned saury, cheese and butter
This version of the salad is the cheapest and easiest to prepare, as it includes a minimum of products. It was this "Mimosa" that became the original, and the classic salad recipe appeared only in the nineties of the last century.
First you need to prepare the products. Hard boil 5 eggs, cool, peel and separate into whites and yolks. From one bank canned saury Drain the liquid, remove the bones and mash with a fork. Peel and finely chop one onion. Grate one hundred grams of cheese and proteins separately on a coarse grater, yolks on a fine grater or mash them with a fork to a porridge-like consistency.
Alternating layers is also different from other recipes. So, the first layer is to put proteins. Grated cheese comes second. Next, put the canned fish. Put the finely chopped onion in the next layer. We take a large grater and rub hard butter (80 g). The preparation is completed by a layer of crushed yolks.
All layers, except for the last one, are greased with mayonnaise (150 g) and salted in the process. Before use, let the salad brew in a cool place for at least 2 hours.
Mimosa salad with melted cheese
Not quite the usual, but quite tasty version of the salad with melted cheese. All the ingredients play well with each other and are combined, and processed cheese gives "Mimosa" tenderness.
Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. Peel and finely grate all products, boiled vegetables, eggs, one processed cheese (whites separately from yolks). Remove the bones from the sardines, having previously drained all unnecessary liquid from the jar (you need 1 pc. for the salad), and mash them with a fork.
After preparing the ingredients, we take up the formation of the salad. We lay the chopped potatoes in the first layer, grease with mayonnaise (for the recipe, you can take 220 g, with high fat content), then fish.
Grated proteins and processed cheese are next. Gently level the layers without pressing them. We rub a frozen piece of butter on top, 5 g is enough. Next, carrots, do not forget to spread each layer with mayonnaise and add some salt. The last yolk layer, on top of it you can decorate with greens.
Lettuce needs time, at least 2 hours, to soak in a cold place. After that, Mimosa salad with processed cheese ready to use.
Mimosa salad classic with rice
First of all, when cooking, you need to boil, then cool half a glass of rice. You also need to hard boil 6 eggs and 4 medium carrots. Peel them and rub them finely, dividing the eggs into yolks and whites.
Grate a small piece of cheese hard grade, approximately 200 g, through a fine grater.
Cut two medium onions into cubes and scald with boiling water. Mash one or two cans of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until a homogeneous mass is obtained, draining the oil from it and removing the bones.
Now let's deal with the distribution of lettuce layers. Laying in turn, do not forget about mayonnaise, coat each layer with salt and salt. We lay our products in layers: rice, grated hard cheese, chopped proteins, fish, onions, grated carrots, egg yolks.
Mimosa salad with canned salmon and apple
Apple and salmon in a salad give it an interesting multifaceted taste. The apple flavor also adds freshness. To make the salad more unusual, with mayonnaise, you can use sour cream, two tablespoons are enough.
You need to start cooking by boiling a couple of potatoes and 5 eggs. After cooling the eggs, peel and chop on a fine grater, grate the yolks from the proteins separately. Scald two heads of red onion with boiling water, finely chop.
Apples are better to take sweet and sour varieties, Antonovka and Simirenko are ideal, wash, peel and grate, 3 pieces are enough. Mash one can of canned salmon with a fork.
These products need to be made puff salad"Mimosa". Lay potatoes in the initial layer, then egg whites, then a thin layer of onions, apples, salmon and chopped yolks are the final. Each layer must be smeared with mayonnaise, 200 g is enough, and salt them to taste.
Mimosa salad with boiled salmon
This version of "Mimosa" is interesting in that it does not take canned fish, as we are used to, but boiled.
So, you need to start cooking fish. Boil 200 g salmon fillet with salt. Separate the flesh of the fish from excess bones and mash with a fork. You also need to do cooking 4 chicken eggs and one medium carrot. Finely rub them and about 200 g of cheese, egg yolks separately from proteins. Chop a small bunch of green onions.
Now we take our ingredients and stack them, spreading with mayonnaise, adding salt. Layers should be alternated as follows: squirrels, salmon, onions, hard cheese, egg yolks. You can decorate "Mimosa" with the remaining greens. Before use, for a couple of hours, the salad should “rest” in the refrigerator.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Between a huge salad bowl with Olivier and a huge dish of Herring under a fur coat on a traditional festive table, you will find an appetizing puff yummy, generously sprinkled with ground egg yolk. This is Mimosa, one of the classic salads for weddings, name days and New Year's festivities.
How to make mimosa salad
Born in the seventies of the last century, a salad simple in composition and execution conquered the stomachs and hearts of millions of people. Now the preparation of Mimosa salad in each family has its own secrets and variations. Cheese, potatoes, rice, carrots were added to the original fish, eggs, onions and mayonnaise. And it's great! Variety in recipes brings pleasure to lovers of delicious food. If they tell you that your favorite recipe is “not real”, and the correct Mimosa is made differently - do not listen! This appetizer has so many options that the classic will be the one you love.
What do you need for a salad
The basis of your favorite salad is fish preserved in oil. They make Mimosa with cod liver, hot smoked fish, crab sticks and even herring - as you like. Decide on a favorite recipe in advance, too much classic options at a popular snack. The preparation of ingredients for a salad is elementary: all the components of the salad must be chopped. The fish is separated from the bone, finely cut or kneaded with a fork.
In addition to the fish component, chicken eggs, onions and mayonnaise, it is customary to add boiled vegetables (potatoes, carrots), which are rubbed on a coarse grater. Use raw root crops and fruits (carrots, celery, apple), grated smaller. Do you use processed or hard cheese? Grate it on the fine side of the grater. The onion is chopped as small as possible. Boiled eggs are divided into proteins and yolks, they are also crushed with a grater or just with a fork.
Layer Sequence
The controversial question is what to put in the “correct” puff structure for what? Here you can give only general recommendations, but not to establish the canons. Different experienced housewives arrange the layers in a different order, but each of them turns out amazing Mimosa! They start making a salad with a layer of fish, which is covered with finely chopped onions, but if potatoes or rice are used in the appetizer, it is better to start with them. Arrange the components in one or two tiers. The top layer must be egg yolks - this is perhaps the only prerequisite.
canned food
Do you know why Mimosa was so popular in the USSR? The canned food needed to create it was available at least occasionally. They could be bought for the occasion and hidden for the holiday. Since then, different types of fish have been used for mimosa. It can be salmon, canned in its own juice, and sardines in oil, and even sprats. Categorically not suitable for cooking only fish in tomato sauce. Delicious puff salad comes from cod liver, hot smoked red fish, crab sticks, squid.
Mimosa salad - a classic step-by-step recipe with a photo
Each recipe for Mimosa salad collected here can be called a classic. To make the desired snack, you can use the products that were found in your refrigerator today: for example, replace hard cheese with melted cheese, onions with green ones, and salmon with a jar of sprats. Even in layers cooking masterpiece it is not necessary to decorate, for an everyday dish, all the components can simply be mixed and seasoned with mayonnaise, and for a solemn serving, spread the mixture into tartlets and sprinkle with egg yolk.
With canned fish
- Time: 30-40 minutes.
- Calorie content: 272 kcal (per 100 g).
- Cuisine: USSR;
A large transparent container of Mimosa with canned food and boiled potatoes can be considered indispensable on a table set for a big feast. Potatoes make food more solid, more satisfying, while removing the taste of excess fat, characteristic of canned fish In oil. For this recipe, the housewives chose salmon in their own juice, but the dish with sardine, tuna, even large sprats turns out great. The taste will be different, but no less wonderful.
Ingredients:
- canned salmon - 1 can;
- egg - 4 pcs.;
- potatoes (medium) - 4 pcs.;
- onion - 1 pc.;
- carrots (medium) - 3 pcs.;
- light mayonnaise - 150 g;
- dill branch - 1 pc.
Cooking method:
- Before making a salad, boil potatoes, eggs and carrots.
- Prepare food for each layer. Free the fish from the bone, knead with a fork. Coarsely grate carrots and potatoes. Egg yolk should be rubbed on a fine grater, onion cut into small cubes. Mash the yolk with a fork.
- Put potatoes, fish, onions, half of the grated proteins, carrots, proteins again in layers on a dish or in a glass container. Brush each layer except onion with a small amount of sauce.
- Plentifully cover the top of the structure with mayonnaise sauce, spread a sprig of dill beautifully, sprinkle with yolks, which should imitate the inflorescences of the spring flower of the same name.
With saury
- Time: 30-40 minutes.
- Number of servings: for 4-6 people.
- Purpose: appetizer for the holiday.
- Cuisine: USSR
- Difficulty of preparation: easy.
This delicious recipe Mimosa with saury can also claim to be a classic of Soviet cuisine. A small amount of salted or pickled cucumbers is added to it. Like any other layered salad, it can be formed in a bowl with transparent sides. Another serving option is to lay out the layers in reverse order so that the top one is on the bottom and the bottom one is on top. By turning the salad bowl over, you will get a very beautifully decorated dish, which will only be decorated with egg yolks.
Ingredients:
- canned saury - 1 can;
- eggs - 4 pcs.;
- potatoes (medium) - 4 pcs.;
- carrots (medium) - 3-4 pcs.;
- pickled cucumber (small) - 3-4 pcs.;
- onion - 1 pc.;
- mayonnaise - 150-200 g;
- dill branch - 1 pc.;
- salt.
Cooking method:
- Before cooking, boil the vegetables in their uniforms and hard-boiled eggs.
- Separately prepare products for layers: grate potatoes, carrots, protein, cucumber on a coarse grater, cut onions into half rings or cubes, knead fish and egg yolk with a fork.
- Decorate the appetizer in layers, smearing each of them with sauce. Put fish on potatoes, then onion cubes, carrots, cucumbers, egg white.
- Decorate the dish with yolk and herbs.
with pink salmon
- Time: 40 minutes.
- Number of servings: for 4-6 people.
- Calorie content: 257 kcal (per 100 g).
- Purpose: appetizer for the holiday.
- Cuisine: USSR
- Difficulty of preparation: easy.
Before preparing a delicious salad, study the Mimosa with pink salmon recipe and photos that show step by step its creation and decoration. This appetizer should be not only tasty, but also bright, beautiful, memorable. A green apple, which is often used in variations on a mimosa theme, will give a taste of originality. So that the grated apple does not darken, it must be sprinkled lemon juice. Onions are also desirable to pickle.
Ingredients:
- canned pink salmon - 1 can;
- egg - 4 pcs.;
- green apple (medium) - 1 pc.;
- potatoes (medium) - 4 pcs.;
- carrots (medium) - 2-3 pcs.;
- onion - 1 pc.;
- juice of half a lemon;
- mayonnaise - 150-200 g;
- salt, herbs.
Cooking method:
- Start by preparing products for different layers. Boil vegetables and eggs, rub them on a coarse grater. Grind yolks separately from proteins.
- Onions need to be cut and marinated with lemon juice. Sprinkle the grated apple with sour, too, so that it does not “rust”. Disassemble pink salmon and remember with a fork.
- The sequence of layers will be as follows: apple, fish, onion, potato, carrot, protein and yolk. After each of them, apply a little sauce. Salt the layers with carrots and potatoes a little.
With cheese
- Time: 30-40 minutes.
- Number of servings: for 4-6 people.
- Calorie content: 270 kcal (per 100 g).
- Purpose: appetizer for the holiday.
- Cuisine: USSR
- Difficulty of preparation: easy.
This section describes the famous and very tasty recipe "Mimosa Salad with Cheese". It can often be found not only at home feasts, but also in cafes, restaurants, banquet halls. Its solemn version is performed with hard cheese. With processed cheese - the method is cheaper, but no less tasty. The cheese is ground on a grater and placed in one of the upper layers. The recipe uses lettuce onions, it turns out an appetizer with a mild taste.
Ingredients:
- canned fish in oil - 1 can;
- potatoes (medium) - 3-4 pcs.;
- boiled carrots - 2 pcs.;
- egg - 3 pcs.;
- hard cheese - 150 g;
- mayonnaise - 150-200 g;
- salt, a sprig of greens.
Cooking method:
- Before preparing the salad, boil the vegetables and eggs.
- Prepare the ingredients for each layer separately. Grate potatoes, carrots, egg whites, cheese on a grater (fine or large - to your taste). Grind canned fish and yolks with a fork. Finely chop the onion.
- Make a puff structure, smearing each layer with sauce. Potatoes and carrots need to be salted. The order of layers can be as follows: potatoes, fish, onion, carrot, cheese, egg white, yolk with herbs as a decoration.
with rice
- Time: 30-40 minutes.
- Number of servings: for 4-6 people.
- Calorie content: 270 kcal (per 100 g).
- Purpose: appetizer for the holiday.
- Cuisine: USSR
- Difficulty of preparation: easy.
Mimosa with rice and canned food is a salad no less popular than its counterpart made with potatoes. Rice is an intelligent filler, ideally soaked with fish and vegetables, absorbing the aroma and taste of all ingredients. Such a dish can be made with melted cheese, pickled cucumbers, corn or an apple. Be careful not to overcook the rice as it will become shapeless and sticky.
Ingredients:
- canned fish - 1 can;
- hard cheese - 150 g;
- boiled rice - 200 g;
- carrots (medium) - 2-3 pcs.;
- onion - 1 pc.;
- egg - 4 pcs.
- mayonnaise - 200 g;
- greenery.
Cooking method:
- Before preparing a classic salad with rice and canned food, prepare the ingredients: boil the carrots and eggs, open the canned food and remove the bones from the fish.
- Grate carrots, cheese, squirrels, finely chop the onion, chop fish and egg yolk with a fork.
- Make a layered salad in a transparent container with a flat bottom. The first layer is boiled rice. If it was cooked without salt, add salt. Then in sequence: fish, onions, carrots, cheese, egg crumbs (first protein, then yolk). Brush each layer sparingly with sauce.
With preserves and cheese
- Time: 30 minutes.
- Number of servings: for 4 persons.
- Calorie content: 258 kcal (per 100 g).
- Purpose: a snack for a holiday, a dish for breakfast.
- Cuisine: USSR
- Difficulty of preparation: easy.
