Classic Mimosa salad

Classic recipe for delicious Mimosa salad

After almost half a century, the original version of the popular fish snack has changed significantly.
It is prepared with carrots. Sometimes rice is added to the composition. The types of fish and the order of layers may also differ. But it’s still worth getting acquainted with the appetizer with the classics, which can easily be “interpreted” to your taste. Ingredients:

• eggs – 5 pcs.,
• saury (canned) – 1 jar;
• onion (red) – 1 pc.;
• cheese and butter - a piece;
• mayonnaise sauce – 100 g;
• apple cider vinegar – ½ glass;
• salt, pepper, herbs - to taste.

Progress:

1. After removing the peel, chop the onion into cubes and pour vinegar in a separate bowl for 5 minutes to remove the bitterness.
2. The fish is placed in a colander to drain the liquid and placed on a flat dish, where it is kneaded.

   

3. The cheese piece is grated on a fine grater, and the butter is sent to the freezer.
4. Boiled eggs are peeled, the whites are separated and finely chopped. The yolks, except one, are ground.
5. Place a springform pan on a flat dish.
6. The appetizer is formed in layers, making a mayonnaise layer (whites, cheese, fish, onions, yolks).

   

7. The top layer is covered with white curls made from frozen butter using a grater.
8. The crumbs from the last yolk are randomly distributed.
9. Place the treat in the cold for 60 minutes, then serve it to guests, garnished with a sprig of greenery.

Mimosa with canned fish

A hearty version of a well-known snack. The higher calorie content of the salad is due to the presence of starch in its composition. To speed up the cooking process, the products are prepared in advance: the vegetable ingredients are boiled in one pan, and the eggs in another.

Ingredients:

• canned sardine – 1 can weighing 350 g;
• eggs and potato tubers - 3 pcs.;
• carrots – 2 pcs.;
• onion - 1 head;
• hard cheese – 150 g;
• mayonnaise dressing – 70 g;
• greens - for decoration.

Sequence of steps:

1. Boiled and peeled potatoes are grated on a coarse grater.
2. Do the same with root vegetables.
3. Onion turnips are chopped with a knife.
4. Eggs, yolks and whites separately, grate on a fine grater.
5. Using the last tool, cheese crumbs are also prepared.
6. The first layer is formed from potato pieces, which are covered with mayonnaise.
7. Next come sliced ​​onions and crumbled cheese. The first one does not need mayonnaise dressing. But the cheese is covered.
8. Lay out the mashed fish.
9. Canned food is covered with proteins and carrots with a mayonnaise layer.

   

10. The last layer (after greasing the previous one with sauce) is made from yolks.
11. Greenery is distributed as decoration.

For your information!

To keep the whites tender, place them in cold water and cook over medium heat for 8 minutes.

Salad with saury and olives

Regardless of the variations, the base of the snack remains the same - canned fish.
The recipe suggests using saury in oil (according to the classics of the genre). But carrots and olives will give the snack a new taste and more shine. The ingredients go well with canned food, highlighting the taste of fish. Compound:

• saury in oil – 1 tank;
• olives – ½ jar;
• eggs – 5 pcs.;
• onions and carrots - 1 pc.;
• cheese – 100 g;
• mayonnaise - twice as much.

Step-by-step preparation instructions:

1. Boil the eggs, separate the whites from the yolks, and grate using a fine-mesh grater.
2. The onion is chopped with a knife.
3. Grate the carrots, pour boiling water over them, cover with a plate, and leave for 15 minutes.
4. The cheese is turned into crumbs using the same grater.
5. Pieces of saury are laid out in the first layer, kneading with a fork.

   

6. Next, distribute the layers evenly - carrots, onions, protein, cheese, yolk.
7. Each layer, except the top one, is covered with a mayonnaise mesh.
8. Olive rings are distributed throughout the “top”. Olives can also be used to create contrast.

Classic Mimosa salad with pink salmon and butter

The composition of the products for this version of Mimosa salad is as follows:

• canned pink salmon 250 g
• eggs 5
• cheese 100 g
• 1 onion (or green onion)
• butter 100 g

See how this is done in practice and do the same - you won’t regret it. Very simple and very tasty.

Delicious Mimosa salad with pink salmon and apple

You can add variety to the salad in several ways: replace saury with red fish and use a fruit additive.
The sweet and sour taste of the apple harmoniously sets off the vegetable notes. And using green onions instead of onions will make the appetizer more tender. It will not only add freshness, but also delicately complement the taste of steamed fish, which is much healthier. Compound:

• carrots and potato tubers (medium) – 5 pcs.;
• eggs – 5 pcs.;
• pink salmon fillet – 400 g;
• green apple (large) – 1 pc.;
• onion feathers – 5 pcs.;
• dill – 1 small bunch;
• mayonnaise – 1 package weighing 250 g;
• lemon juice, salt - to taste.

Progress:

1. Vegetables and eggs are brought to readiness in boiling water; after peeling, potato tubers, carrots and whites are grated on a fine grater, and the yolks are simply crumbled by hand.
2. The fish is steamed, salted and separated into fibers.
3. The apple is freed from the core and peel and grated.
4. The greens are chopped with a knife.
5. A split ring is placed on the dish, half of the potato chips are laid out as the first layer, and ½ fish is placed on top of the mayonnaise mesh, which is sprinkled with herbs.

   

6. Next, repeat the following layers from the remaining products - potatoes, fish, carrots, apples, proteins. They constantly make a mayonnaise mesh.
7. The yolks are laid out last as decoration, and then the appetizer is sent into the cold.

For your information!

Before serving, take the salad out of the refrigerator 15 minutes in advance.

Simple canned mackerel salad

Delicate taste and ease of execution are the characteristics inherent in any variation of the Mimosa salad.
The appetizer is suitable for both a family dinner and a noisy feast. It’s quick to prepare, the food set is very simple and does not require the purchase of expensive ingredients. Compound:

• mackerel – 1 can;
• eggs – 4 pcs.;
• medium-sized potatoes – 2 pcs.;
• hard cheese - a piece;
• mayonnaise - for dressing;
• onion head – 1 pc.

Sequence of steps:

1. Boil potatoes in their jackets and hard-boiled eggs.

   

2. Open the fish and drain the liquid. Place the mackerel on a plate, knead, mix with 50 g of mayonnaise.
3. The onion is cut into cubes and kept in boiling water for several minutes to remove the bitterness.
4. Grate the potatoes using a medium grater, eggs (separated into white and yolk) - using a fine grater.
5. Form a layered appetizer, not forgetting the mayonnaise layer - ½ fish, a third of onions, ½ potatoes, another third of onion cubes, ½ yolks, mackerel with the remaining onions, ½ whites, the last potatoes and grated eggs.
6. The top is made cheesy and the treat is sent into the cold.

Mimosa salad recipe classic recipe with photo

Let's start with the classics - the classic Mimosa salad recipe. This is the most traditional version, formed in layers in an often clear and deep container. To prepare it, you will need the simplest and most inexpensive products, which, when combined, leave behind a delicate and quite pleasant aftertaste.

For this classic mimosa salad recipe you will need the following products:

– a can of salmon canned in oil;

– 5 pieces of fresh chicken eggs;

– 4 medium-sized potatoes;

– 2 carrots;

– 2 pieces of onions;

– 100 grams of butter (you need to put it in the freezer a few hours before cooking);

– 150 grams of hard cheese or processed cheese;

– a little salt and mayonnaise to taste;

– greens, fruits and vegetables for decoration.

Recipe for classic salt mimosa:

Now that we have a list of necessary products, we will present you with step-by-step instructions for preparing a nutritious and tasty classic Mimosa salad with photos.

1. First, boil carrots, jacket potatoes and hard-boiled chicken eggs in slightly salted water. After this, we lower the cooked products into cool water and wait for them to cool down.

2. Peel the vegetables well, because cooking has made this process extremely easy, grate them into different plates using a coarse grater. We free the eggs from the shell, carefully separate them into whites and yolks, and grind them well too: on a coarse grater for the whites, on a fine grater for the yolks. We remove the containers with the finished product for a while as they are no longer needed; we can put them in the refrigerator.

3. Cut the onion into thin rings, pour in cool boiling water to reduce the bitterness, after a while drain the water, draining the onion in a colander. Leave for a few minutes until completely dry. To give the Mimosa salad an even brighter, richer taste when ready, you can fry the onions and then drain them as much as possible (the process can be accelerated with the help of napkins).

4. Remove the canned fish (we use it in its own juice or in oil, but under no circumstances in tomato sauce) from the can and soften it quite strongly with a fork until it becomes mushy. If there are large bones, you must first remove them from the fish. Grind the cheese or cheese on a fine grater or, if desired, chop it very finely with a knife.

5. Let's get to the fun part - making the classic Mimosa salad, forming it in layers. We select a tall and transparent (so that the layers are visible) plate or salad bowl, first cover its bottom with softened fish, generously grease it with mayonnaise.

6. Next comes the ground protein, along with it we use finely ground frozen butter. We also top both products with mayonnaise.

7. After this comes carrots, grated on a fine grater. We again use mayonnaise, we can add salt and pepper.

8. Next comes the onion, here you can no longer soak it, and then comes the potatoes. Season with a small amount of mayonnaise and salt to taste.

9. Finely grated yolk becomes the last layer. Mayonnaise is no longer required.

If you have free time and, most importantly, desire, you can decorate the salad with whatever comes to mind. We put the finished dish in the refrigerator, there it will acquire an even greater richness of taste, and after a few hours we take it out. A delicious and simple classic Mimosa salad is ready!

Mimosa salad with canned tuna fish

The classic recipe involves the use of boiled vegetables and canned fish, mainly saury.
Depending on your preference, you can replace the main ingredient with tuna. Thanks to the fatty and sweetish meat, the taste will become more delicate. As a decoration, it is better to use bright decor, such as tomatoes. Compound:

• tuna in oil – 2 cans;
• eggs – 6 pcs.;
• carrots – 2 pcs.;
• potatoes - twice as much;
• onion – 1 pc.;
• mayonnaise dressing – 200 g;
• olive oil – 1 shot glass;
• salt, pepper - to taste;
• hard cheese – 150 g;
• tomato – 1 pc.

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Sequence of preparation:

1. Boil potatoes, carrots and eggs until tender.
2. Mix mayonnaise and olive oil in a bowl until smooth, transfer to a bag with a corner cut off.
3. The cheese piece is turned into shavings (using a grater).
4. Pre-chopped onion cubes are poured with water and vinegar. After 5 minutes, the liquid is drained.
5. Peeled, coarsely grated potato tubers are laid out and covered with a mayonnaise mesh.
6. Next, distribute the carrot sticks.
7. After covering the previous layer with dressing, add onions.
8. Next, prepared ingredients such as fish, grated whites, cheese, and yolks are distributed in layers.

Except for the top, each layer is covered with “sauce”

For your information!

To ensure that vegetables are cooked accurately when preparing food, readiness is checked: if a fork easily enters potatoes and carrots, then they can be removed.

Mimosa salad with canned food: step-by-step recipe

Mimosa salad with canned fish is good at any time of the year and for any occasion; the classic recipe involves grating all the ingredients. The components are arranged in layers. Each layer should be topped with mayonnaise dressing. The salad is not served immediately, but is kept in the refrigerator for a couple of hours. This way the dish will be soaked and will taste incredibly tender.

Ingredients:

· Any canned fish in oil – 200 grams; · Chicken egg – 4-6 pieces. If not, then you can take quail eggs, but in this case their quantity is tripled; · Hard cheese – 150-200 grams; · Onions - 1 piece; · Chilled butter – ½ pack; · Fresh herbs – a few sprigs; · Dressing – ½ cup. The traditional recipe uses mayonnaise, but if desired, it can always be replaced with unsweetened yogurt.

Mimosa salad with canned fish and cheese

Cooking method:

1. We freeze the butter and then grate it. This should be done after all layers of snacks have been laid;
2. Mash the canned food thoroughly with a fork until it is soft;
3. Boil the eggs until tender, separate the whites from the yolks;
4. Grate onion, cheese, whites on a fine grater;
5. Mash the yolks with a fork;
6. Finely chop the greens with a knife;
7. After preparing all the components, proceeds to assembling the snack; On the bottom layer we place a layer of protein, then cheese and fish;
8. Place ¾ of the volume of mayonnaise on the fish layer;
9. Then add the onion, half the egg yolks and the rest of the mayonnaise;
10. Place the butter on the very top until the yolk layer;
11. Then, using yolks, we make the dish more sunny and original;
12. We decorate the surface with sprigs of greenery;
13. We put the appetizer in the refrigerator for a couple of hours, after which we serve it to the table!

Quick salad with layers in order

Fish appetizer is considered a nostalgic dish, because it was included in the menu during the period of total shortage in the era of the Soviet Union.
The taste of the dish is familiar to many from childhood. There are many variations, but all of them are simple and quick to prepare. The recipe is based on potato tubers, cheese and canned pink salmon. But the latter can be replaced with saury and sardine. The main thing is that it is fish. Compound:

• canned fish – 250 g;
• potatoes – 200 g;
• carrots - the same amount;
• onion – 100 g;
• greens – ½ bunch;
• egg - 4 pcs.;
• cheese (hard varieties) – 120 g;
• homemade mayonnaise – 200 g;
• sea ​​salt - to taste.

Preparation method:

1. Boiled carrots, potatoes, eggs separated into yolks and whites are grated into strips.
2. The onion is chopped with a knife, and the fish is kneaded, after draining the liquid from the jar.
3. Tinder cheese.
4. Lay out the layers in order, greasing them with mayonnaise - fish, whites, carrots, onions, potatoes, cheese and yolk.

   

5. Greens are used for serving.

How to prepare Mimosa salad with cheese

Layered salmon appetizer is not only very tasty, but also looks unusual and impressive on the table.
One of the most traditional salads is Mimosa. His recipe with cheese, canned red fish and eggs is easy to implement. If all the products are boiled and chopped in advance, cooking will take a matter of minutes. Ingredients

• canned salmon – 1 can;
• eggs – 5 pcs.;
• cheese – 150 g;
• onion – 1 pc.;
• mayonnaise – 200 g.

Recipe progress:

1. The fish is disassembled, the bones are removed, and the flesh is kneaded.
2. Chop the onion into pieces and pour boiling water over it.
3. Cheese is grated, just like boiled whites.
4. The yolks are crumbling.
5. Lay out the appetizer in layers - ½ whites, fish, onions, dressing, grated cheese, remaining whites,

   

6. The last layer is coated with mayonnaise and covered with yolk crumbs.

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FYI!

You can crumble the yolk by hand, but the puff pastry will look neater and the taste will be more delicate if you rub the ingredient through a sieve (right over the salad).

Classic recipe for Mimosa salad with canned fish

“Mimosa” is a layered salad with fish and eggs, prepared both for holidays and for every day. It is extremely popular and loved by many families for its unpretentiousness in preparation.

Despite the fact that this salad is quite easy and quick to prepare, it is very tasty and nutritious. And if you know some little secrets, it turns out tender, juicy and aromatic.

Both adults and children love this salad. And although it is often prepared, you can always hear the following phrase at the festive table: “Please put some mimosas for me.” And the salad bowl where this salad is located is always the first to be emptied.

The most delicious Mimosa salad with rice

A hearty appetizer designed to whet your appetite before serving the main course. Making a salad is not difficult. Thanks to the combination of boiled vegetables, canned fish and mayonnaise, it has a harmonious taste. The main feature is the layered structure (products are laid out in a certain sequence).

Ingredients

• rice – 100 g;
• carrots – 2 pcs.;
• canned fish in oil – 1 can;
• eggs – 4 pcs.;
• onion – 1 pc.;
• salt and ground pepper - to taste;
• granulated sugar – 2 pinches;
• vinegar – 35 ml;
• mayonnaise - as much as needed.

Recipe progress:

1. Boil the cereal until tender in salted water.
2. Boiled carrots are used, grated.
3. Hard-boiled eggs are divided into whites and yolks, which are crushed in a convenient way.
4. The onion is cut into cubes, which are pickled in a solution of water, vinegar, sugar and salt.

   

5. Lay out the prepared ingredients in layers: rice, onion cubes (half), mayonnaise, mashed fish, remaining onion, mayonnaise, carrots, mayonnaise, protein.
6. The last layer, which is distributed over the mesh of mayonnaise sauce, is the yolk.

Mimosa salad is an excellent appetizer for the holiday table. Taking one of the now classic recipes as a basis, every housewife will be able to experiment and create her own signature dish.

Mimosa salad with carrots and without cheese

Prepare the following list of products for work:

• any canned fish 1 can
• 4 potatoes
• 5 eggs
• 2 carrots
• 1 onion
• mayonnaise
• greens for decoration

The video below will introduce you in detail to the process of preparing this version of Mimosa salad.