Mimosa salad - a classic recipe for a simple and tasty dish

Mimosa salad is very easy to prepare step by step / Screenshot Mimosa salad is a puff dish; it is traditionally not served immediately after preparation, but is cooled before serving. Mimosa is often prepared for the New Year. There are still more than two months until this holiday, but you can already start choosing salads for the New Year 2020.

Classic mimosa salad is very high in calories, in particular due to the fact that it contains canned food, cheese and mayonnaise.

The editor in chief decided to find out how to make a beautiful, affordable and unusual mimosa salad with fish.

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:

After removing the peel, chop the onion into cubes and pour vinegar in a separate bowl for 5 minutes to remove the bitterness.
The fish is placed in a colander to drain the liquid and placed on a flat dish, where it is kneaded.
The cheese piece is grated on a fine grater, and the butter is sent to the freezer.
Boiled eggs are peeled, the whites are separated and finely chopped. The yolks, except one, are ground.
Place a springform pan on a flat dish.
The appetizer is formed in layers, making a mayonnaise layer (whites, cheese, fish, onions, yolks).
The top layer is covered with white curls made from frozen butter using a grater.
The crumbs from the last yolk are randomly distributed.
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:

Boiled and peeled potatoes are grated on a coarse grater.
Do the same with root vegetables.
Onion turnips are chopped with a knife.
Eggs, yolks and whites separately, grate on a fine grater.
Using the last tool, cheese crumbs are also prepared.
The first layer is formed from potato pieces, which are covered with mayonnaise.
Next come sliced onions and crumbled cheese. The first one does not need mayonnaise dressing. But the cheese is covered.
Lay out the mashed fish.
Canned food is covered with proteins and carrots with a mayonnaise layer.
The last layer (after greasing the previous one with sauce) is made from yolks.
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:

Boil the eggs, separate the whites from the yolks, and grate using a fine-mesh grater.
The onion is chopped with a knife.
Grate the carrots, pour boiling water over them, cover with a plate, and leave for 15 minutes.
The cheese is turned into crumbs using the same grater.
Pieces of saury are laid out in the first layer, kneading with a fork.
Next, distribute the layers evenly - carrots, onions, protein, cheese, yolk.
Each layer, except the top one, is covered with a mayonnaise mesh.
Olive rings are distributed throughout the “top”. Olives can also be used to create contrast.

Recipe with potatoes and carrots

A classic mimosa salad recipe with canned food and cheese is a light dish. Modern housewives, to make the dish more satisfying and nutritious, introduce additional ingredients: potatoes and carrots. The snack will be less fluffy, but will fill you up quickly.

The traditional version of the salad is more suitable for various celebrations, when there are a lot of dishes on the table and a light snack would not hurt. The option with potatoes and carrots is suitable for every day.

Ingredients:

· Canned fish in oil – 1 can; · Potatoes – 2 pieces; · Carrots – 1 piece; · Chicken egg – 3 pieces; · Hard cheese – 100 grams; · Onions – 1 piece; · Homemade mayonnaise dressing – ¼ cup.

Recipe with potatoes and carrots: recipe with photo

Cooking method:

Boil potatoes, carrots, eggs until tender;
Cool the vegetables, grate them on a medium grater;
Separate the whites and yolks, grate the whites, mash the yolks with a fork;
Grate the cheese on a medium grater, the onion on a fine grater;
Separate the canned food from bones and large fins, mash with a fork;
At the very bottom we place a pillow of potatoes, grease it a little with dressing;
Place the fish, then the whites and season with mayonnaise;
Arrange onions, carrots, cheese alternately;
We saturate the layers with dressing;
Place the yolk on top;
Decorate the salad if desired.

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:

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.
The fish is steamed, salted and separated into fibers.
The apple is freed from the core and peel and grated.
The greens are chopped with a knife.
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.
Next, repeat the following layers from the remaining products - potatoes, fish, carrots, apples, proteins. They constantly make a mayonnaise mesh.
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.

Classic recipe for Mimosa salad with canned food, potatoes and eggs

Any canned food is suitable for the recipe, the main thing is that the fish is natural in oil (tomato paste or tomato sauce is not suitable).

Onions can be golden or red.

You can use quail eggs instead of chicken eggs, but you will need three times as many.

Instead of mayonnaise, you can use mayonnaise sauce for vegetable dishes.

Tip: Mimosa salad should be kept in the refrigerator for 1-2 hours before serving, so that the layers are soaked.

Ingredients Servings: –+4

Canned fish (200-250 gr.) 1 can
Potatoes 3 tubers
White onion 1 head
Carrots (small) 2 pcs.
Egg (chicken) 6 pcs.
Mayonnaise to your taste 200 gr.
Any greenery for decoration

Steps 50 min.Print

Let's take a suitable salad bowl. It is desirable that it be round, but you can use an oblong one. If beautiful presentation is important to you, then the salad bowl should be glass. After all, then all the layers of Mimosa salad will be visible, and this dish will decorate the table.
Let's prepare the ingredients for our salad, first of all vegetables. We wash the potato tubers and carrots and, without peeling them, put them in a pan with cold water and a little salt and put them on the stove to cook.
Boil the eggs hard, but do not overcook them. About 7 minutes will be enough time, then remove the eggs from the pan and immediately place them under cold water for 2-3 minutes. Once cooled this way, the eggs are easy to peel. The salad will turn out especially beautiful if the yolks are bright, like homemade eggs.
After 15-20 minutes of cooking, remove the carrots from the pan, and after about half an hour, the potato tubers. Keep in mind that older potatoes may require a little more cooking time than new ones. You can check the readiness of the potatoes by piercing them with a knife or fork.
Vegetables must cool completely. You can take them to a cold room, for example, on a balcony, or you can place them in ice water for a couple of minutes. Once the vegetables are at room temperature, you can peel them. It is not advisable to add boiled vegetables to a salad while they are warm - this can ruin its taste.
Open the canned food and, if necessary, chop the fish with a fork. You can do this directly in the jar, or you can put it on a plate.
We lay out the first layer, for which we use half a potato, maybe two tubers. Grate the potatoes on a fine grater – this will make the salad more tender. If time is limited, you can grate the tubers on a coarse grater.
The second layer is fish. We try to distribute it carefully over the potatoes. Lubricate the second layer with dressing, but only a little.
Place finely chopped onion on top of the fish. It is not recommended to use a large amount of onion so that it does not interrupt the taste of other products. For those who do not like the strong taste of onions, this option is possible: first scald the onions with boiling water, squeeze them, and then put them in the salad.
After the onions, lay out a layer of grated boiled carrots and soak it with a little dressing. If there is any canned oil left over, you can use it here by spreading a small amount over the carrots.
Place the remaining grated potatoes and a layer of egg whites, grated on a coarse grater, on top of the carrots. Soak the layer with dressing.
Place finely grated yolks on top of the egg whites. Coat the top thoroughly with mayonnaise, and our classic Mimosa salad with canned food is ready!
All that remains is to decorate the salad before serving. It all depends on your imagination. You can sprinkle chopped yolk and herbs on top of the sauce, you can put a whole yolk in the middle, and put parsley leaves and dill sprigs around it.

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:

Boil potatoes in their jackets and hard-boiled eggs.
Open the fish and drain the liquid. Place the mackerel on a plate, knead, mix with 50 g of mayonnaise.
The onion is cut into cubes and kept in boiling water for several minutes to remove the bitterness.
Grate the potatoes using a medium grater, eggs (separated into white and yolk) - using a fine grater.
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.
The top is made cheesy and the treat is sent into the cold.

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.

More tasty treats: Raffaello salad with chicken and mushrooms Festive salad

Sequence of preparation:

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

How to choose ingredients for a Mimosa salad recipe

Vegetables for salad

Strict adherence to the Mimosa salad recipe involves using only two main vegetables - potatoes and carrots. The choice of products is dictated by the fact that they can be stored almost until the end of winter without significant costs and hassle. It's always a pleasure to pamper your loved ones with summer vegetables in a salad on the New Year's table.

Carrots add brightness to the salad. The red carrot layer looks especially colorful if the salad is served in a transparent container. Carrots, like other vegetables, are used only boiled. Therefore, for cooking it can be taken quite hard.

But it’s better not to take limp, improperly stored, wet carrots. During cooking, it will most likely become very boiled and turn into jelly. It will be difficult to grate it, and the taste and consistency will definitely ruin the salad.

Carrot

The same recommendations apply to potatoes. Modern potato varieties tolerate long-term storage well and remain suitable for a long time not only for mashed potatoes.

When choosing tubers, it is important to pay attention to their color. If there are large dark or green spots, then such potatoes are absolutely not suitable

By themselves, they do not affect the taste of the potato, but after cooking they will strongly contrast with the light parts. And even more so, dark potatoes will not work if you plan to serve Mimosa salad in a transparent salad bowl. A gray layer of grated potatoes will not arouse appetite and guests are unlikely to accept such a salad with enthusiasm.

Potato

The Mimosa salad recipe does not initially contain onions. It appeared a little later to add juiciness and spiciness. Very often Mimosa is prepared for the New Year. By this time, frosts are already in full control in our country, and sometimes the supply of vegetables turns out to be frozen.

It is no secret for a good housewife that such vegetables not only cannot be stored for more than 3-4 days, but they also become noticeably sweet. The sweet Mimosa salad is loved by children, but few adults. Therefore, onions are needed in the Mimosa salad recipe to offset its sweetness.

Red onions can be an excellent alternative to onions. It often has a sweetish taste. If you're making a salad with good, fresh vegetables, the subtle sweetness of the red onion and the pleasant tanginess will go well together. Its main advantage is its color. Another bright layer of Mimosa salad wouldn’t hurt.

Red onion

Canned tuna for Mimosa

In the Soviet Union, canned fish was a delicacy for a long time. They could be found on the shelves and not always, only sprat in tomato and bulls in their own juice. Canned pink salmon, saury, and tuna were very rare, but sometimes they were included in the New Year's food set.

And in order to show the family’s wealth and not to deprive any of their loved ones, canned fish was added to salads. Thus, each of those present at the festive table received a piece of the treasured scarce product.

Tuna in Russia undeservedly occupies the last position in the list of popular fish, while 80% of the world's tuna catch is consumed by one country in the world - Japan, famous for the longevity and excellent health of its citizens

This circumstance has attracted the attention of transnational pharmaceutical companies

Tuna contains many vitamins, amino acids and microelements. According to research, just 30 grams of tuna daily can replace a pack of multivitamins.

Eggs for Mimosa salad

Eggs in the Mimosa salad recipe perform two functions at once: taste and decorative. The egg white is crushed and becomes one of the layers of the salad. The yolk serves more of a decorative function. It is rubbed on the finest grater and just makes the top layer of Mimosa salad look like the flower of the same name.

The main thing when choosing eggs is to make sure they are fresh. The older they get, the darker the yolk shell will be, giving it an unappetizing grayish tint. In the French recipe for Mimosa salad, chicken eggs were replaced with quail eggs, which gave the dish a delicate and noble taste.

Mayonnaise for Mimosa salad

According to the Soviet classic recipe for Mimosa salad, it is customary to use store-bought “Provencal” mayonnaise, which has a high fat content. A holiday salad, of course, should be tasty and satisfying, but it is better to use homemade mayonnaise. Its preparation will take no more than 15 minutes and there will definitely be no thickeners, improvers, dyes or preservatives.

Mayonnaise

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:

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

The fish is disassembled, the bones are removed, and the flesh is kneaded.
Chop the onion into pieces and pour boiling water over it.
Cheese is grated, just like boiled whites.
The yolks are crumbling.
Lay out the appetizer in layers - ½ whites, fish, onions, dressing, grated cheese, remaining whites,
The last layer is coated with mayonnaise and covered with yolk crumbs.

More tasty treats: Herring under a fur coat, classic salad recipe Salad
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).

Mimosa salad recipe with canned food and cheese: cooking secrets

Puff salads are laid out in layers. It is important to alternate ingredients correctly. Many people prefer to lay fish in the first layer, but this is fundamentally wrong. Canned fish is soaked in oil, so it should be placed on a bed of egg whites or potatoes, which are used in various interpretations of mimosa.

Mimosa salad: cooking secrets

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:

Boil the cereal until tender in salted water.
Boiled carrots are used, grated.
Hard-boiled eggs are divided into whites and yolks, which are crushed in a convenient way.
The onion is cut into cubes, which are pickled in a solution of water, vinegar, sugar and salt.
Lay out the prepared ingredients in layers: rice, onion cubes (half), mayonnaise, mashed fish, remaining onion, mayonnaise, carrots, mayonnaise, protein.
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.

Classic Mimosa salad with pink salmon

Products needed for cooking:

canned pink salmon
potato
eggs
onion
carrot
mayonnaise

Watch the video, which describes in detail the entire process of preparing the classic Mimosa salad with canned pink salmon.