The salad with the floral 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 back in the 60-70s of the last century.

Its popularity can be explained by the availability and low cost of the products from which it is prepared.

After all, no matter what the times, difficult or full of abundance of food, our people love to eat tasty and satisfying meals and surprise guests at the feast with their culinary talents.

You don’t need to be a chef to make it, but, like any other dish, Mimosa salad has some subtleties and nuances that need to be taken into account when preparing it.

The salad consists of layers that need to be coated 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 is contraindicated in this case.

Of course, it is better to choose mayonnaise that is close to natural, without any E-additives. This advice also applies to other dishes besides salads. Their taste directly depends on the products from which it is prepared.

Homemade mayonnaise cannot be compared to store-bought mayonnaise. Its preparation will not take much time and will not put a dent in your pocket, and the taste of the dish prepared with it is soft, pleasant, and reveals all the flavor notes.

All homemade mayonnaises are prepared from available products: eggs, vegetable oil, lemon juice (can be replaced with a pinch of citric acid or vinegar), spices, you can add mustard, garlic and other ingredients. Using a mixer, or better yet, a blender, mix everything until smooth - and you can start preparing your favorite salads.

Products that make up any Mimosa salad:

• one can of canned fish (canned mackerel is mainly used for this);
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• hard-boiled eggs - 5 pcs.;
• One head of onion is enough (onion or red, it is better to marinate it in vinegar + salt + sugar in advance);
• mayonnaise;
• spices (salt, pepper);
• greens (green onions, dill, parsley).

By the way, the classic Mimosa salad is made up of these very products. Depending on the recipe, other ingredients may be added to these ingredients.

An important point in cooking is preparing the ingredients for it. All vegetables, eggs and other ingredients should be grated only on a fine grater.

Otherwise, the taste of the Mimosa salad will not be so bright and rich; 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 preparing 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 unscrupulously used canned fish).

So, let’s take as a basis the Mimosa salad, a classic recipe with step-by-step preparation photos. For the first layer, you need to lay the grated potatoes, not pressing them, but making them seem airy. You don’t need to use all the potatoes, you’ll still need them - just a part of them so that the fish doesn’t lie on the salad bowl.

The fish is placed in the second layer. She needs special attention. In the case of canned food, you need to drain the oil, 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).

Some people prefer to marinate it in advance, others simply scald it with boiling water. In any case, before doing this, you need to finely chop it, and then pour a little canned oil on the layer (if any).

Spread the remaining chopped potatoes over the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. We 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 add a little salt. On top of the Mimosa salad you can decorate it however you like: use greens, eggs, carrots.

And it’s best to use your imagination, then everything will definitely turn out not only tasty, but also beautiful. To ensure the richness of flavor and saturation of each layer, Mimosa should be placed in the refrigerator for several hours.

Mimosa salad recipe with canned fish and cheese

Classic Mimosa salad It differs from this only in the absence of cheese in it. Cheese plays an important role in the salad, giving it tenderness and adding interesting flavor notes.

Vegetables, except onions, and eggs for salad are pre-boiled and peeled. Separate the whites from the yolks. Remove the oil and seeds from the canned fish and mash with a fork until it reaches the consistency of a fine paste.

It is necessary to lay out layers of products, grated on a fine grater, in the following proportions and sequence, coating them all with mayonnaise (300 g): 2-3 potatoes, 1 jar of canned fish (you can take any: sardine saury, pink salmon), a layer of the remaining potatoes, one small onion, 2 carrots, whites of 3 eggs, 200 g of cheese, yolks of 3 eggs.

There is no need to spread mayonnaise on top.

After preparing the salad, you need to keep it in the refrigerator for a couple of hours.

Mimosa salad with canned saury, cheese and butter

This salad option is the cheapest and easiest to prepare, as it includes a minimum of ingredients. It was this “Mimosa” that became the original, and the classic salad recipe appeared only in the nineties of the last century.

You need to prepare the products first. Boil 5 hard-boiled eggs, cool, peel and separate into whites and yolks. Drain the liquid from one can of canned saury, remove the seeds and mash with a fork. Peel one onion and finely chop. Grate one hundred grams of cheese and whites separately on a coarse grater, grate the yolks on a fine grater, or mash them with a fork until they reach a mushy consistency.

Alternating layers is also different from other recipes. So, you need to put the whites in the first layer. Grated cheese comes second. Next, add the canned fish. Place finely chopped onion in the next layer. Take a coarse grater and grate hard butter (80 g). A layer of chopped yolks completes the preparation.

During the process, grease all layers, except the last one, with mayonnaise (150 g) and salt. Before eating, let the salad steep in a cool place for at least 2 hours.

Mimosa salad with processed cheese

Not quite ordinary, but quite tasty version of salad with melted cheese. All ingredients play well with each other and are combined, and melted 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 separate from yolks). Remove the bones from the sardines, draining all unnecessary liquid from the jar in advance (for salad you need 1 piece), and mash them with a fork.

After preparing the ingredients, we begin to form the salad. Place chopped potatoes in the first layer, grease with mayonnaise (for the recipe, you can take 220 g, with high fat content), then fish.

Next come the grated whites and processed cheese. Carefully level the layers without pressing them. 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 you can decorate it with herbs.

The salad needs time, at least 2 hours, to soak in a cold place. After this, the Mimosa salad with processed cheese is ready to eat.

Classic Mimosa salad with rice

The first step when cooking is to boil and then cool half a glass of rice. You also need to hard-boil 6 eggs and 4 medium carrots. Peel them and finely rub, separating the eggs into yolks and whites.

Grate a small piece of hard cheese, 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 smooth, drain the oil and remove the bones.

Now let's start distributing the layers of lettuce. Having laid them one by one, do not forget about mayonnaise, coat each layer with it and add salt. We lay our products in layers: rice, grated hard cheese, chopped whites, fish, onions, grated carrots, egg yolks.

Mimosa salad with canned salmon and apple

An apple and salmon in a salad give it an interesting, multi-faceted taste. The apple flavor also adds freshness. To make the salad more unusual, with mayonnaise, you can use sour cream, two tablespoons is 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 whites separately. Scald two heads of red onion with boiling water and finely chop.

It is better to take sweet and sour varieties of apples, Antonovka and Simirenko are ideal, wash, peel and grate, 3 pieces are enough. Mash one can of canned salmon with a fork.

From these products you need to make a layered Mimosa salad. Place the potatoes in the initial layer, then the egg whites, then a thin layer of onions, apples, salmon and finally crushed yolks. Each layer needs to be coated with mayonnaise, 200 g is enough, and salted to taste.

Mimosa salad with boiled salmon

This version of “Mimosa” is interesting because it is made not from canned fish, as we are used to, but from boiled fish.

So, you need to start cooking the fish. Boil 200 g salmon fillet with salt. Separate the fish flesh from any excess bones and mash with a fork. You also need to start boiling 4 chicken eggs and one medium carrot. Finely grind them and about 200 g of cheese, separating the egg yolks from the whites. Chop a small bunch of green onions.

Now we take our ingredients and place them, coating them with mayonnaise and adding salt. The layers should be alternated as follows: whites, salmon, onions, hard cheese, egg yolks. You can decorate the Mimosa with the remaining greenery. Before use, the salad should “rest” in the refrigerator a couple of hours.

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Mimosa salad - classic recipe and cooking secrets

Mimosa salad, the classic recipe of which has already been forgotten by many, can become a decoration for your holiday table, so it’s worth remembering how to prepare this dish, its composition, how to properly lay out the layers in order and what variants of the dish there are - with rice and cucumber, potatoes, pink salmon, saury, variations with apple, butter, cheese and other ingredients...

What products are best to choose for making Mimosa?

One of the traditional salads on the festive table was the Momosa salad, the classic recipe of which is familiar to many experienced housewives - this dish became especially popular during the Soviet period, when it was difficult to get food delights, and they were prepared from what could easily be purchased on store shelves . Mimosa has not lost its relevance today. To make the salad truly tasty, it is important to follow simple rules for its preparation and choose the right products.

First rule– choose a good mayonnaise for Mimosa dressing, – you should choose a thick product with a high fat content, and be sure to look at the composition – it is better to choose mayonnaise with a minimum amount of color, emulsifiers, aromatics and other harmful additives. Experienced housewives advise not to use liquid mayonnaise - this will not have the best effect on the taste of Mimosa, even if you use the best products.

Second rule– boil eggs correctly, since the yolks of overcooked eggs acquire an unappetizing green tint, and this ingredient is used in Mimosa not only to give it taste, but also for decoration. You should boil regular chicken eggs no more than 10 minutes .

Classic mimosa is prepared with canned fish, and fish must be chosen sea ​​- pink salmon, horse mackerel, mackerel, and for those who choose dietary products, we can recommend canned tuna.

Mimosa salad classic recipe

Before you learn how to prepare a traditional Mimosa salad step by step, remember one more important secret - all salad ingredients must be in one temperature regime, if the eggs are hot and the canned food has recently been taken out of the refrigerator, the salad will turn out uneven and the layers will look unsightly.

Mimosa salad - a classic recipe, nuances and subtleties of a delicious dish

No matter how many variations of Mimosa there are, its classic recipe is optimal and properly balanced. To prepare it you will need:

• 3-4 medium boiled potatoes
• 3-4 medium sized boiled carrots
• Red or white salad onion - 1 onion
• 4 chicken eggs, hard-boiled
• Can of canned fish
• Mayonnaise, herbs to taste.

Those who value not only the taste of the salad, but also its original appearance, prefer to prepare Mimosa in a transparent salad bowl - the multi-colored layers of the salad will be visible through the walls.

Mimosa salad, serving option

Grate the cooled boiled vegetables on a fine grater - you will get a very tender Mimosa (if you don’t have enough time, you can replace the grater with a standard one).

Often they start preparing Mimosa with fish, but it’s still better make the first layer from potatoes, – it will absorb the juice from the canned food, and the salad will not float. For the first layer of Mimosa, you will need half of the prepared potatoes - spread the grated ingredient on the bottom of the salad bowl in an even layer and grease it with mayonnaise (not greasy).

Let's move on to the fish– we select bones from the fish pieces and gently mash them with a fork in a separate bowl, then place the fish prepared in this way with a subsequent layer of Mimosa on top of the potatoes and again coat with mayonnaise.

The next layer of Mimosa is finely chopped onion, and the main thing here is not to put too much of it, otherwise it will interrupt the taste of other components. If you don't like the bitter taste of onions, – scald chopped vegetables with boiling water,so all the bitterness will go away. The onion also needs to be greased with mayonnaise, you can also add a spoonful of oil from a jar of fish - this way the Mimosa salad, the classic recipe of which does not contain juicy ingredients, will become more tender and rich.

Closing the bow another potato layer, on top of which we lay grated boiled carrots, – don’t forget to coat the layers of Mimosa with mayonnaise. The final stage of the salad is a layer of egg whites, which also needs to be coated.

Now you know how to lay out the layers in Mimosa salad in order - all that remains is to decorate the dish beautifully before serving. Decorating a salad, as a rule, is directly related to its name - we make a neat sprig of mimosa, the green part of which can be made from any greenery - onions, parsley or dill, and the role of yellow balls will be taken by egg yolk.

The finished Mimosa salad, the classic recipe for which you just learned, needs to be kept in the cold for several hours so that it has time to nourish and become juicy.

Tender Mimosa - variations of recipes for every taste

Considering the huge selection of products on store shelves, today there are quite a few recipes for the popular Mimosa salad with non-traditional ingredients - by the way, the taste of these dishes turns out to be quite interesting and pleasant.

Mimosa salad, design option

So, one of the most popular variations is Mimosa salad with rice, and here everything is simple - layers of potatoes according to the traditional cooking recipe are replaced with layers of boiled rice.

For lovers of sourness in salad, the Mimosa salad with apple will be interesting - this recipe also does not contain potatoes, but apple and cheese are added, and the sequence of layers in this version is as follows:

• Canned red fish
• Finely chopped onion
• Egg white, grated or finely chopped
• Finely grated cheese (200 g)
• Strong apple grated on a standard grater (1 pc.)
• Finely grated boiled carrots
• Mashed or grated yolk.

Mimosa is less nutritious if you replace the canned food with crab sticks - to prepare a standard portion you will need a package of 200 g sticks, and for a piquant taste you can also add grated apple to this recipe.

These are not all the variations of the Mimosa salad, so beloved by many - it is also prepared with cod liver, with salmon, cucumbers are added to the standard set of ingredients, etc. Each of the recipes is worthy of special attention, so experiment and choose the one that you and your household will like best!

How to decorate Mimosa, beautiful presentation of salad

Mimosa salad- a holiday salad, the main ingredients of which are cheese, eggs, canned fish, onions, butter and mayonnaise.

Mimosa salad got its name because of its appearance - the surface of the prepared salad resembles spring mimosa flowers scattered in the snow. The classic Mimosa recipe involves using layers of whites of boiled eggs, grated on a coarse grater, hard cheese, grated on a fine grater, half a can of canned fish (salmon, chum salmon, pink salmon, sockeye salmon, saury, etc.), half a can of mayonnaise , grated frozen butter, finely chopped onions, the other half of canned fish, half of mayonnaise, grated yolks of boiled eggs.

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. Yes, and products for it can be found in the nearest supermarket. The classic recipe for mimosa salad uses canned fish, sardines or saury.

The resemblance to Mimosa flowers (Silver Acacia) is achieved thanks to the yolks of eggs (crushed and scattered on the surface of the salad). Adding other products (potatoes and carrots) is not allowed.

Classic MIMOSA recipe:

• whites on a coarse grater
• cheese on a fine grater
• half a can of salmon, sardines or other canned fish
• half a jar of mayonnaise
• finely chopped onion
• butter on a coarse grater
• half a can of salmon (fish)
• half a jar of mayonnaise
• yolks on a fine grater
• a little dried dill on top

The salad must be made the day before so that it soaks and sets.

The popularity of salad in the USSR (and in modern Russia) has led to the emergence of a wide variety of cooking recipes.

The salad has not only a beautiful name and appearance, but also an amazing taste. Mimosa salad is one of the classic dishes present on our holiday tables. Mimosa rightfully occupies this place. This is a hearty, but at the same time light and airy salad, and the presence of fish in it makes it also healthy.

The salad cannot be called light, but, nevertheless, its advantage is that it can be classified as “salads without meat”, and in our time, many people like this, because... we are trying to review our diet and include more fish and vegetable dishes, since we already have a huge amount of meat on our menu))

Mimosa salad - 50 most delicious recipes

Mimosa salad has long been a welcome guest on the holiday table; it is very easy and simple to prepare. In this regard, every year more and more variants of this famous dish began to appear.

Mimosa salad with canned fish and potatoes

Mimosa salad with canned fish and potatoes. Familiar, tasty. :) And bright enough for a festive table, for example, as a New Year's snack. Decorate the New Year's menu 2020, recipes with photos will tell you how to decorate the salad.

Ingredients (for 8 servings):

• Fish canned in oil (pink salmon, saury, etc.) - 1 jar ( 240 G)
• Potato - 2-3 PC.
• Chicken eggs - 3-4 PC.
• Carrot - 1-2 PC.
• Bulb onions - 1 PC.
• Mayonnaise - to taste
• Greens - to taste
• Salt - to taste

Preparation - 1 hour:

• How to prepare Mimosa salad with canned food: Wash and boil potatoes and carrots in their skins until tender ( 20-30 minutes, check the softness of the vegetables with a knife). Cool and peel.
• Boil hard-boiled eggs ( 10
• Peel the onion, wash and finely dice.
• Open a jar of canned fish in oil.
• Mash with a fork.
• Assemble the Mimosa salad in layers on a plate lightly moistened with water. Coat each layer with mayonnaise mesh. 1 layer - proteins; 2 layer - half the fish; 3 layer - onion; 4 layer - potatoes;
• 5 layer - carrots; 6 layer - the rest of the fish; 7 layer - yolks.
• Garnish the Mimosa salad as desired (for example, with pomegranate seeds and herbs) and place in the refrigerator to soak and cool for 2-4 hours. Mimosa salad with canned fish is ready. Bon appetit!

Ingredients:

• Sardine in oil - 200 G
• Eggs - 6 PC.
• Cheese - 150 G
• Onion - 70-100 G
• Frozen butter - 100 G
• Dill greens - 0,25-0,5 beam
• Mayonnaise - 150 G

Preparation:

• How to prepare the classic Mimosa salad: Remove the fish from the oil. Remove from large bones and mash with a fork.
• Boil the eggs, cool, peel. Separate the whites from the yolks.
• Mash the yolks with a fork.
• Grate the cheese on a fine grater.
• Finely chop the greens.
• Peel and grate the onion.
• When all the ingredients are prepared, lay out the classic Mimosa salad in layers: 1 layer - egg whites.
• 2nd layer - cheese.
• 3rd layer - fish.
• You need to distribute it on top of the fish 0,75 all mayonnaise.
• 4th layer - onion.
• 5th layer - half of the egg yolks.
• Then the remaining mayonnaise.
• 6th layer - greens. Since I wanted to achieve a “winter” mood, I took a double portion of greens and sprinkled it not only on the top, but also on the sides of the salad.
• 7th layer - butter. Frozen butter should be grated on a fine grater directly into the center of the salad, and then carefully distributed over the entire surface.
• And finally, the final one, 8 layer - the remaining egg yolks. For greater effect, I recommend additionally rubbing the yolks through a sieve directly onto the salad and carefully distributing them. The salad should be refrigerated for 2 hours. Classic Mimosa salad is ready. Bon appetit!

Beautiful and simple Mimosa salad

A beautiful and simple Mimosa salad that will always help. This salad must be placed on the table in a glass bowl.

Ingredients (for 4 servings):

• Canned fish (preferably something in oil) - 1 jar ( 240 G)
• Boiled potatoes - 2 PC. ( 200 G)
• Carrot - 1 PC. ( 150 G)
• Bulb onions - 1 head ( 50 G)
• Chicken eggs - 2 PC.
• Mayonnaise - 100-150 G
• Salt - 2 pinches

Preparation - 1 hour (your 30 min):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Pour cold water over the eggs and bring to a boil. Cook over medium heat 10 minutes. Drain the boiling water. Pour cold water over the eggs, cool, and peel.
• Wash the potatoes and carrots, add cold water and boil in their skins over medium heat until tender ( 20-30 minutes). Cool and peel.
• Potatoes cut into cubes size 0,5 *0,5 cm.
• Grate the carrots on a coarse grater.
• Separate the yolks from the whites of boiled eggs. Crumble the yolks.
• Grate the whites on a fine grater.
• Peel the onion, wash and finely chop.
• Open a jar of canned fish in oil. Mash the fish in the jar with a fork along with the oil and bones (they are soft).
• Lay out the Mimosa salad in layers, pouring mayonnaise over each layer of vegetables and layer of protein. First, canned fish.
• Then onion (finely chopped).
• Next, boiled potatoes, cut into cubes (salt 1 a pinch of salt).
• Then a layer of mayonnaise ( 2-3 Art. spoons).
• Next - boiled carrots, grated.
• Mayonnaise again ( 2-3 Art. spoons).
• Next, also grated boiled egg white (salt 1 a pinch of salt).
• Grease the egg white with mayonnaise ( 2 Art. spoons and crumble the yolk on top. Mimosa salad is ready. Cool in the refrigerator 2-3 hours. Bon appetit!

Every housewife has her own secrets for preparing Mimosa puff fish salad. I'll share mine today! Bon Appetit everyone!

Ingredients:

• Fish canned in oil (mackerel, saury, sardine, etc.) - 2 banks
• Boiled potatoes - 2-3 PC.
• Boiled carrots - 1-2 PC.
• Red salad onion (you can use regular one) - 1-2 PC.
• Boiled chicken eggs - 4 PC.
• Hard cheese - 200 G
• Mayonnaise - to taste
• Salt - to taste
• Fresh herbs (for decoration)

Preparation:

• Prepare the ingredients for the Mimosa puff fish salad. Boil potatoes and carrots in advance, cool and peel. Hard-boil the eggs, cool and peel.
• Finely chop the onion and pour boiling water over it to “kill” all the bitterness. Once the water has cooled, you can drain it and use the onion for its intended purpose.
• Since this is a layered salad, we assemble it immediately in the container in which we will serve it. Grate the boiled potatoes as the first layer. Salt and grease with mayonnaise (a couple of tablespoons). You can mix the potatoes with mayonnaise so you don’t have to wait too long for the salad to soak.
• Rub the boiled carrots with a second layer. We also coat this layer with mayonnaise.
• Next comes canned fish and red onion. Mayonnaise again.
• Separate the yolks from the egg whites. Grate the whites into a salad bowl. This is another layer that also needs to be coated with a little mayonnaise.
• After the proteins comes a layer of grated cheese and again mayonnaise.
• Rub the yolks on a fine grater as the last layer.
• Decorate the Mimosa salad with fresh herbs (or according to your desire and taste). Ideally, the Mimosa puff salad should be given a couple of hours to soak properly. But I didn’t have such an opportunity, and still the Mimosa salad turned out very tasty!

Mimosa salad - a real salad

A salad prepared according to this recipe can be served as a second course. The Mimosa salad is so nutritious and satisfying. This is a real “Mimosa”, and not the salad with carrots that is served in canteens and, sometimes, in restaurants.

Ingredients:

• Boiled eggs - 5 PC.
• Dutch cheese - 100 G
• Canned fish (saury, mackerel, trout) - 2 banks
• Butter - 100 G
• Small onion - 1 PC.
• Mayonnaise - to taste

Preparation - 1 hour:

• How to prepare Mimosa salad: Egg whites on a coarse grater.
• Cheese on a coarse grater.
• 1 can of canned fish.
• Mayonnaise.
• Butter, on a coarse grater.
• Finely chopped onions.
• 1 can of canned fish.
• Mayonnaise.
• Egg yolks on a fine grater. Mimosa salad is ready.

It was a rare holiday in most Soviet families without Mimosa. Unfortunately, today this salad is so criticized that it seems that it is not even a salad, but simply a world evil... But if you do everything according to the rules, you will get a completely different result.

Mimosa salad is an interesting phenomenon of Soviet cuisine. It is believed that it appeared in the mid-70s of the 20th century, but there is no exact information about who prepared it for the first time - a cook in a restaurant or some housewife at home. Be that as it may, the availability of ingredients and interesting taste allowed this recipe to take root in the culinary traditions of the USSR.

It got its name from the decoration of the top layer with crushed boiled yolk, reminiscent of mimosa flowers, also popular at that time.

It is believed that the traditional recipe should have 9 or 10 layers. The presence of oil in the composition is disputed, hence the “or”. There are certain rules for preparing Mimosa salad.

Firstly, to avoid confusion, you need to prepare this salad in portions. By putting a portion from a salad bowl on your plate, you will get something, but not Mimosa.

Secondly, only layers with boiled vegetables need to be coated with mayonnaise. All other salad ingredients are juicy and self-sufficient in themselves.

Thirdly, mayonnaise should only complement the taste and not interrupt it. Therefore, you need to put it on just a little bit, in a thin transparent layer. It took me 1.5 coffee spoons (not even teaspoons) for each layer.

Ingredients (for 2 servings):

• Potatoes boiled in salted water - 2-3 PC.*
• Carrots boiled in salted water - 1 PC.
• Hard-boiled eggs - 2-3 PC.*
• Red/blue onion - 1-2 PC.*
• Canned salmon - 1/2-2/3 banks
• Butter from the freezer - 2 a piece the size of a dice each
• Mayonnaise - 9 coffee spoons
• • - depending on size

Preparation:

• Grate the potatoes on a coarse grater, grate the carrots on a fine grater.
• Mash the fish with a fork. Separate the whites from the yolks and grind them separately. Finely chop the onion or grind it in a blender.
• Place a ring on each plate. I use a ring from an Ikea cookie set.
• We lay out the products in layers, compacting each layer with a spoon and paying special attention to the edges so that there are no “gaps” there. This will make the layers more expressive. Layers: half onion, quarter potato; 1,5 coffee spoons of mayonnaise, half a carrot, 1,5 coffee spoons of mayonnaise.
• Quarter protein.
• Half a fish. Take the butter out of the freezer. Rub it 1 cube on a fine grater. Place a quarter of the potatoes on top and brush 1,5 coffee spoons of mayonnaise.
• The last layer is a quarter of the protein. We repeat the same with the second portion. Place in the refrigerator for 30 minutes for the vegetables to soak in the mayonnaise and the salads to cool.
• We take the salads out of the refrigerator, use the blade of a knife to pass along the ring so that the salad is better separated from the mold. Sprinkle with chopped yolk. We remove the ring and...
• ...serve to the table.

Mimosa salad is a very beautiful dish

Mimosa salad is a very beautiful dish. And since the salad is prepared quite simply, it can often be seen on the holiday table. If you are still thinking about what to cook for the New Year 2020, recipes with photos will come in handy.

Ingredients:

• Canned fish (saury) - 1-2 banks
• Bulb onions - 1 PC.
• Chicken eggs - 5-6 PC.
• Hard cheese - 100 G
• Boiled carrots - 3-4 PC.
• Boiled potatoes - 4 PC.
• Mayonnaise - to taste
• Greens - to taste

Preparation - 1 hour:

• Prepare food. Boil the potatoes in their jackets, boil the eggs, peel the carrots.
• Finely chop the onion.
• Grate the cheese, carrots and potatoes on a coarse grater.
• Separate the whites from the yolks.
• Chop the yolks with a fork and grate the whites on a coarse grater.
• Mash the canned fish with a fork.
• Chop the greens.
• We form the salad. The first layer is potatoes and a layer of mayonnaise. The next layers are onion, cheese, mayonnaise, grated protein, fish, mayonnaise. Then carrots and mayonnaise.
• Sprinkle with herbs and chopped yolk on top. Bon appetit!

I present to your attention the most “Soviet” salad in the world :) This recipe for “mimosa” is with cheese. Minimum products and time spent - maximum taste and tenderness. New Year is coming, I recommend it. :)

I advise you to put the butter and hard cheese in the freezer in advance for a couple of hours.

Ingredients (for 6 servings):

• Saury canned in oil - 1 jar
• Hard cheese - 100 G
• Chicken eggs - 5 PC.
• Bulb onions - 1 PC.
• Mayonnaise - 150 G
• Butter - 80 G
• Fresh parsley - to taste

Preparation - 30 min:

• Products for the Mimosa salad with saury are in front of you.
• How to prepare Mimosa salad with saury: Boil chicken eggs hard-boiled, to do this, put them in cold water, bring to a boil and cook 10 minutes from the moment of boiling. Then drain the hot water and pour cold water over the eggs to cool.
• Peel the eggs from the shell, separate the whites from the yolks, grate the whites on a coarse grater.
• Mash the yolks with a fork into fine crumbs.
• Grate hard cheese on a coarse grater.
• Open a can of canned fish. Partially drain the oil. Mash the fish with a fork.
• Peel the onion, wash and finely chop.
• Grate the butter on a coarse grater.
• Layer the Mimosa salad in layers: 1 - proteins; 2 - cheese; 3 - fish; 4 - mayonnaise mesh; 5 - onion; 6 - butter; 7 - mayonnaise mesh; 8 - yolks.
• Garnish the salad to taste and refrigerate for at least 2 hours. Mimosa salad is ready in a hurry. Bon appetit!

New Year's table recipes are often those dishes that we rarely cook on the everyday menu. For example, layered Mimosa salad with sardines. The salad is simple, but it will look beautiful on the holiday table and will make you want to try the beautiful salad.

All salad products are good friends with each other, creating a very delicate taste.

“Mimosa” is laid out in layers - if you distribute them correctly, you can achieve a good result.

Ingredients:

• Potato - 2 PC.
• Carrot - 1 PC.
• Canned sardines - 1 jar
• Eggs - 2 PC.
• Processed cheese - 1 PC.
• Butter - 5 G
• Mayonnaise - 220 G
• Parsley - for decoration

Preparation:

• It is necessary to wash all the vegetables well to remove excess dirt and set to cook. Potatoes and orange fruit can be boiled in one pan, removed when ready.
• Separately, set the eggs to boil.
• Clear all cooked ingredients from the top unnecessary layer and let cool.
• The first layer will be potatoes. Grind it on a grater with medium holes, spread a good layer of mayonnaise on top.
• After pouring out all the unnecessary liquid, remove the sardines from the jar, crush them and place them on top of the potatoes. Each layer must be covered with mayonnaise.
• Separate the yolk from the white, grate only the white on top.
• Next will be processed cheese and a small piece of butter. The oil must first be placed in the freezer. Grate a solid piece of butter using a small grater.
• Then cover the salad with grated carrots and mayonnaise on top.
• At the very end, finely chop the yolks. They do not need to be covered with mayonnaise. Place the salad on the refrigerator shelf to cool. Then garnish with a sprig of parsley and serve. Bon appetit!

Ingredients (for 4 servings):

• Canned fish (saury, sardines in oil) - 1 jar ( 240 G)
• Carrot - 2 PC. ( 250 G)
• Mayonnaise - 220 G
• Green onion - 1 bunch ( 50 G)
• Chicken eggs - 3 PC.

Preparation - 40 min (your 20 min):

• Prepare ingredients for Mimosa salad.
• How to prepare layered Mimosa salad: Wash the carrots thoroughly, cover with cold water, bring to a boil, cook 20 minutes.
• Wash and hard boil the eggs. To do this, add cold water and bring to a boil. Brew 10 minutes from the moment of boiling.
• Peel the eggs and carrots.
• Grate the carrots on a coarse grater.
• Separate the eggs into whites and yolks.
• Grate the whites on a fine grater (or chop them finely).
• Wash the green onions and chop finely.
• Drain the oil from canned fish. Remove the fish from the bones.
• Mash the fish with a fork.
• To make the layers in the finished salad look neater, I recommend using a special salad pan. Place the fish in a salad bowl 1 row.
• Add on top 3 Art. l. mayonnaise. Gently spread it over the surface of the fish.
• Then lay out the chopped carrots and smooth them slightly.
• Add and distribute evenly 3 Art. l. mayonnaise.
• The third layer is finely chopped green onions.
• Apply a mesh of mayonnaise (again 3 Art. spoons).
• The last layer is grated or finely chopped egg white
• Apply a mesh of mayonnaise to the protein.
• On top, decorate the Mimosa salad with puff yolk, which you grate on a fine grater directly onto the salad.
• Carefully remove the salad pan.
• You can decorate the salad with green onions. The finished Mimosa salad should be placed in the refrigerator for 2-3 soak for an hour.

A delicate layered salad of canned fish looks very elegant!

Ingredients:

• Rice - 1 cup
• Eggs - 6 PC.
• Sardine in oil - 200 G
• Onion - 100-150 G
• Cheese - 150 G
• Frozen butter - 80-100 G
• Mayonnaise - 9 Art. spoons
• Salt - 0,25 teaspoons
• Greens for decoration

Preparation:

• How to prepare layered Mimosa salad with rice: Boil the rice. To do this, fill it 2,5 glasses of water, bring to a boil, add salt. Cook covered at low simmer 15 minutes. Then drain the water, rinse the rice and cool to body temperature.
• Add 3 Art. spoons of mayonnaise and ground black pepper. Mix. Place in the refrigerator.
• Boil eggs hard ( 10 minutes), cool and peel.
• Remove the fish from the oil and dry. Remove the bones and mash the pulp with a fork.
• Finely chop the onion.
• Layer Mimosa salad with rice. Place rice on a plate (or in a transparent salad bowl). Lightly press it down.
• Place fish on top.
• Then spread the onion over the surface.
• Spread on top 4 Art. spoons of mayonnaise. Set the salad aside and prepare the ingredients for the next layers.
• Grate the cheese on a fine grater.
• Separate the whites from the yolks. Grate the whites on a fine grater.
• Mash the yolks with a fork.
• We continue to lay out the salad. Place the next layer of cheese. You need to put a little mayonnaise on it - 2 Art. spoons.
• Then add the egg whites.
• Top with half the yolks.
• Then finely grate three frozen butter directly onto the salad.
• And the final layer is the remaining yolks. For greater fluffiness, it is better to rub them through a sieve directly over the salad. Garnish the layered Mimosa salad with rice with a sprig of dill and serve. Bon appetit!

Layered salmon salads are not only very tasty, but also look incredibly impressive on the table. One of the most traditional layered salads is “Mimosa”, the recipe for which with cheese, canned salmon and eggs we bring to your attention.

Ingredients (for 6 servings):

• Canned salmon - 1 jar
• Eggs - 5 PC.
• Cheese - 150 G
• Onion - 1 PC.
• Mayonnaise - 4-6 Art. spoons

Preparation - 10 min (your 10 min):

• Prepare ingredients for Mimosa salad with cheese and salmon.
• How to prepare Mimosa salad with salmon and cheese: Disassemble the fish, remove the bones and skin, and mash.
• Peel the onion and chop finely.
• Pour boiling water over it.
• Grate the cheese.
• Boil the eggs, separate the white from the yolk.
• Place Mimosa and cheese on a plate in layers in this order: 1 layer: 2 from 5 Grate the whites evenly on a fine grater directly over the dish.
• 2nd layer: lay out salmon, sprinkle with onions.
• Grease with mayonnaise ( 2-3 Art. spoons).
• 4th layer: add grated cheese.
• 5 layer: 3 Grate the remaining protein on a fine grater over a dish.
• Grease with mayonnaise ( 2-3 Art. spoons).
• Layer 6: sprinkle with crumbled yolk. You can crumble the yolk by hand, but the layered salmon salad will look neater and taste more delicate if you rub the yolk through a sieve (right over the salad). Place the prepared salmon salad with cheese and eggs in the refrigerator for a while to soak (for 3-4 hours).

We will offer everyone’s favorite “Mimosa” salad for the holiday table and for dinner.

Ingredients (for 8 servings):

• Potato - 2 PC.
• Carrot - 1-2 PC.
• Boiled eggs - 3 PC.
• Canned fish in oil - 1 jar (to taste)
• Bulbs - 1 PC.
• Mayonnaise - 200 g (to taste)
• Lettuce leaves - 1 bunch (to taste)
• Salt - 1 teaspoon (to taste)

Preparation - 50 min (your 30 min):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Wash the potatoes and carrots, place in a casserole, cover with cold water, and bring to a boil. Add salt. Boil vegetables in salted water over low heat until tender (about 20 minutes). Cool the vegetables. Peel vegetables and chicken eggs.
• Grate the carrots on a coarse grater.
• Grate the potatoes on a coarse grater.
• Peel the onion, wash and cut into small cubes.
• Separate the whites from the yolks. Then finely chop the whites.
• Grate the yolks on a fine grater.
• Open a jar of canned fish, mash with a fork (you don’t have to drain the oil).
• Add Mimosa salad. Wash the lettuce leaves. Line a flat dish with lettuce leaves.
• Next, lay out the canned fish, pour over mayonnaise ( 1-2 Art. spoons).
• After this, add a layer of chopped proteins. If desired, you can grease with mayonnaise ( 1 Art. spoon).
• Then layer onions.
• Next are the potatoes. Pour mayonnaise over everything again ( 3-4 Art. spoons).
• Next, put a layer of carrots and grease with mayonnaise ( 2-3 Art. spoons).
• Sprinkle everything with grated yolk on top. Chill the salad in the refrigerator for about 2 hours. Mimosa salad is ready. Bon appetit!

Mimosa salad with tuna will decorate your holiday table.

Ingredients:

• Carrot - 2 PC.
• Potato - 2 PC.
• Bulb onions - 1 PC.
• Eggs - 5 PC.
• Canned tuna - 2 jars
• Mayonnaise - 300 G
• Vinegar - 2 Art. l.
• Sugar - 2 tsp
• Greens (rosemary)

Preparation:

• Prepare ingredients for Mimosa salad with tuna. Boil carrots, potatoes and eggs, peel everything.
• To pickle onions you will need sugar and vinegar. For lubricating layers of salad - mayonnaise. For decoration I used fresh rosemary, you can decorate it to your taste.
• Pickle the onion. To do this, chop the onion finely.
• Pour boiling water over 30 seconds
• Pour boiling water through a sieve.
• Pour cold boiled water over the onion, add vinegar and sugar, leave for 30 minutes.
• Grate potatoes, carrots, whites and yolks on a fine grater.
• Mash the tuna with a fork.
• Assemble the salad in layers in the following order: 1 . Tuna.
• 2. Protein.
• 3. Carrots.
• 4. Onion.
• 5. Potatoes. * Grease all layers with mayonnaise (I just don’t put mayonnaise on the onions).
• Sprinkle the yolks on top of the salad.
• Garnish the Mimosa salad with tuna with rosemary sprigs.
• Bon appetit!

Someone will say that Mimosa salad is not a new recipe. Yes, but this salad is delicious, beautiful and even somehow cheerful. If the mood turns out to be "rainy", let's correct it with the help of Mimosa salad. And how to cook Mimosa not just with potatoes, but with an apple and cheese, I’ll tell you and show you now.

Boil the potatoes in their jackets. Boil the eggs hard.

Cut the onion into half rings and pour boiling water for 3-5 minutes.

Mash the fish with a fork and place on the dish as the first layer.

Place the second layer of onions. We will grate all other components in layers on a coarse grater (including cold butter) directly onto the dish. And the sequence of products will be like this:

After fish and onions - mayonnaise.

Then - butter.

Potato.

Mayonnaise (a little).

And sprinkle with chopped green onions.

As an option, make the layers thinner and repeat their sequence twice.

It will be tastier if you do not serve the Mimosa salad right away, but cover the dish with cling film and place it in the refrigerator for at least several hours. Mimosa salad will not disappoint you!

Ingredients:

• Canned fish (sardine or saury, natural or in oil) - 1 jar ( 240 G)
• Onions (white salad) - 1 PC.
• Potato - 2-3 PC.
• Butter (chilled, grated) - 2 Art. l.
• Mayonnaise - 5-6 Art. l.
• Eggs - 2-3 PC.
• Apple (sour varieties) - 1 PC.
• Hard cheese, grated - 3 Art. l.
• Green onion, chopped - 1-2 Art. l.

Preparation:

• This is what the Mimosa salad looks like in cross section.”

Ingredients:

• Potato - 500 G
• Carrot - 250 G
• Eggs - 5 PC.
• Crab sticks - 200 G
• Mayonnaise - 200-220 G

Preparation:

• How to prepare a layered salad with crab sticks: Wash the potatoes, boil them in their skins ( 20 minutes), peel and grate on a fine grater.
• Wash the carrots, boil them in their skins ( 20 minutes), peel and also grate on a fine grater.
• Boil eggs, peel. Separate the whites from the yolks. Grate the whites on a fine grater.
• Finely chop the crab sticks.
• Place layered salad with crab sticks. 1 th layer. Place half of the potatoes on a flat dish. Grease with mayonnaise ( 4 Art. spoons or 70 d) - cover the surface of the salad with a thin mesh of mayonnaise, as shown in the photo below.
• 2nd layer. Place chopped crab sticks. 3 th layer. Lay out the egg whites.
• Cover the salad again with a mesh of mayonnaise ( 3 Art. spoons).
• 4th layer. Place the remaining potatoes on top. Press lightly.
• And again grease the salad with mayonnaise ( 3 Art. spoons).
• 5th layer. Then cover the top and sides of the salad with a layer of grated carrots.
• 6th layer. Rub the chicken yolk on top of the layered salad with crab sticks, carefully distributing it over the entire surface.
• Keep puff salad with crab sticks in the refrigerator 1 hour. Bon appetit!

Recipe for the festive Mimosa salad with pink salmon. A very tasty and easy to prepare puff salad with canned fish and vegetables.

Ingredients (for 2 servings):

• Canned pink salmon - 140 G
• Potato - 2 PC.
• Carrot - 1 PC.
• Chicken eggs - 2 PC.
• Green onion - 10 G
• Mayonnaise - 40 G

Preparation - 40 min (your 10 min):

• Prepare the ingredients for the Mimosa salad with pink salmon. Cook vegetables and eggs in well-salted water until tender.
• How to prepare layered Mimosa salad with pink salmon: Place the canned fish in oil on the first layer of fish salad, having previously rubbed it with a fork.
• Then - a layer of potatoes, grated on a coarse grater. Lubricate with mayonnaise.
• Grate carrots in the same way as potatoes and form the next layer, grease with mayonnaise.
• We separate the whites from the yolks. Grate the whites on a coarse grater and sprinkle on top of the carrots.
• Mix the yolks, grated on a coarse grater, with chopped green onions.
• We spread the final layer of yolks - and the Mimosa salad with pink salmon is ready.
• Let the layered salad with fish, vegetables and eggs soak and serve to the festive table!

The classic is canned fish, but we decided to use hot smoked mackerel, due to which there will be less liquid in the infused salad.

Ingredients (for 6 servings):

• Hot smoked mackerel - 1 PC.
• Eggs - 6 PC.
• Onion - 1 PC.
• Cheese - 100 G
• Butter - 50 G
• Mayonnaise - 4-5 Art. spoons

Preparation - 4 hours 40 min (your 40 min):

• Preparing ingredients for Mimosa salad.
• How to prepare Mimosa salad: First of all, put the oil in the freezer (preferably in advance) and set the eggs to boil. Cooking eggs 5 minutes (hard-boiled).
• Let's prepare the rest of the products, clean the fish...
• Carefully select the bones and chop them (preferably with your hands, not with a knife).
• Three cheeses on a coarse grater.
• We cut the onion.
• While I was washing the dishes, the eggs were just boiled. Cool, clean, separate the yolks. Cut the whites finely. Everything is ready for cooking.
• Now in the salad bowl we put the Mimosa salad in layers and don’t forget about the mayonnaise. The first layer is chopped whites. Spread with mayonnaise ( 1-2 Art. spoons).
• We lay out the fish.
• Place onions on top and lightly brush with mayonnaise ( 1 Art. spoon).
• Now comes the turn of the butter, which is in the freezer. It also needs to be grated directly onto the salad.
• Make a layer of grated cheese and, again, mayonnaise ( 2 Art. spoons).
• We are reaching the finish line: grate the yolk directly onto the salad (sprinkle the grated yolk onto the salad as carefully as possible) and put the Mimosa salad in the refrigerator for at least a couple of hours.
• When the salad is infused, serve. You can decorate the Mimosa salad with herbs, it all depends on your imagination.

Mimosa salad with rice is an interesting variation of the famous and beloved dish by many. The salad according to this recipe turns out incredibly tender and airy, with a pleasant creamy taste.

Ingredients (for 6 servings):

• Canned saury - 300 G
• Rice - 120 G
• Hard cheese - 150 G
• Eggs - 6 PC.
• Bulb onions - 100 G
• Butter - 100 G
• Mayonnaise - 120 G
• Salt - to taste

Preparation - 1 hour (your 45 minutes):

• We prepare all the necessary products. Place the butter in the freezer first.
• Wash the rice thoroughly and pour 300 ml water Boil rice 15 minutes, then drain in a colander.
• Boil eggs hard ( 10 minutes after the water boils). Then cool the eggs in cold water.
• Put in rice 1 a tablespoon of butter and mayonnaise. Salt and pepper. Stir and let the rice cool completely.
• Peel the onion and cut into small cubes.
• Pour boiling water over the onion and add 2 pinches of salt. Let's stand 15 minutes and drain in a colander.
• Drain the oil from the canned fish and mash the fish with a fork.
• We peel the eggs and separate the whites from the yolks.
• Cut the whites into small cubes.
• Grate the yolks on a fine grater.
• Grate the cheese on a fine grater. Before you start assembling the salad, put all the ingredients in the refrigerator for 10-15 minutes so that they are the same temperature.
• Place the forming ring on the plate. I have a ring with a diameter of 10 see Divide the products into three parts.
• Place the fish in the first layer.
• Place rice on the fish.
• Place the next layer of cheese.
• Lubricate with mayonnaise.
• Lay out the egg whites.
• Place a layer of fish again.
• Lay out the next layer of onions.
• Lubricate with mayonnaise.
• Lay out some of the yolks.
• Now rub the butter directly into the ring on a fine grater. The result is an airy creamy layer.
• We rub a little yolk through a sieve and lay it out as the last layer. Repeat the process twice with the remaining products. From the specified amount of ingredients, three forming rings with salad are obtained.
• Mimosa salad with rice is ready. Serve immediately. Bon appetit!

Fish salad “Chrysanthemum” is a relative of the puff salad “Mimosa”, but much lighter and more tender. And most importantly, the salad is quick, tasty, and you don’t have to cook the vegetables!

1. Lay out the ingredients of the Chrysanthemum salad in layers in the following order: whites of boiled eggs, mashed with a fork; processed cheese, grated on a coarse grater; grated butter; finely chopped onion; mayonnaise; sardine in oil, mashed with a fork.

2. Peel the apple, grate, mix with mayonnaise and lay in an even layer on top of the salad.

3. Decorate the Chrysanthemum fish salad with chopped yolks.

Ingredients:

• Boiled eggs - 5 PC.
• Processed cheese - 2 PC.
• Butter - 50-100 G
• Bulb onions - 1 PC.
• 1 jar
• Apples - 2 PC.
• Mayonnaise

Mimosa salad is a recipe for a proven and popular cold appetizer.

How to prepare Mimosa salad:

1 layer - potatoes,

2nd layer - carrots,

3rd layer - green onions,

4 layer - protein,

5 layer - mashed canned fish,

6 layer - protein,

7 layer - yolk,

Coat each layer of Mimosa salad with mayonnaise.

Ingredients (for 4 servings):

• 2 eggs
• 2 pcs. boiled potatoes
• Mayonnaise
• 1 can of canned fish
• 1 carrot
• Green onions

Let's prepare the Mimosa salad for the holiday. The recipe is simple, tasty and festive.

Ingredients (for 12 servings):

• Salmon - 1 jar ( 240 G)
• Mayonnaise - 1 jar ( 200 G)
• Bulb onions - 1 PC.
• Protein - 4 PC.
• Butter - taste ( 50-100 G)
• Cheese - taste ( 100-150 G)
• Boiled carrots - 3 PC.
• Potato - 3 PC.
• Green onion - to taste
• Yolk - 4 PC.

Preparation - 50 min (your 20 min):

• The ingredients for the Mimosa salad are in front of you.
• How to prepare Mimosa salad: Wash, place potatoes and carrots in a cauldron, cover with cold water. Boil. Reduce heat to low, simmer with the lid on until the vegetables are cooked (about 20 minutes potatoes, about 30 minutes carrots). Drain the water. Cool. Clean.
• Place the eggs in a saucepan. Fill with cold water. Add 1 teaspoon salt. Put on fire, bring to a boil. Reduce heat to medium and simmer (about 10 minutes). Drain the water. Fill with cold water. Cool.
• Peel the eggs. Rinse. Separate the whites from the yolks.
• Peel and wash the onions. Cut into cubes.
• Wash and chop the green onion.
• Open a can of canned salmon. Drain some oil. Mash the salmon with a fork.
• Then place the salmon in a salad bowl and coat with mayonnaise to taste ( 2-3 Art. spoons).
• Place the next layer of prepared onions.
• Grate the remaining products directly into the salad bowl in layers in the following sequence: - egg whites;
• - butter from the freezer;
• - grated cheese + mayonnaise ( 2-3 Art. spoons);
• -boiled carrots + mayonnaise ( 2-3 Art. spoons);
• -boiled potatoes + mayonnaise ( 2-3 Art. spoons);
• - green onions;
• - egg yolks. Garnish the Mimosa salad as desired, chill in the refrigerator 2-3 hours. Mimosa salad is ready and ready to serve. Bon appetit!

Today I will share a recipe for a wonderful layered Mimosa salad, and also tell you how to serve the salad in a beautiful round form.

Ingredients:

• Canned sardines - 1 jar
• Eggs - 2 PC.
• Bulb onions - 1 PC.
• Hard cheese - 100 gram
• Carrot - 4 PC. (small size)
• Mayonnaise - to taste
• Mustard - to taste

Preparation:

• How to prepare Mimosa salad: Place the eggs in a small bowl, place on the stove and hard-boil.
• Wash the carrots, put them in a saucepan, add water, add salt and boil until tender.
• When the carrots are cooked, peel them.
• Do the same with the eggs - peel them.
• Now grate the eggs and carrots on a coarse grater.
• Open the canned food, place the fish on a plate and remember it with a fork. At the same time, leave the oil in a tin; we won’t need it for the salad.
• We begin to lay down the layers of Mimosa salad. If you like the salad served as in the photo, take a plastic bottle and cut off the neck and bottom. You will get a cylinder, which you place on a plate and alternate layers of salad. Place a layer of fish on the bottom of a cylinder mold placed on a plate and pour over mayonnaise.
• Place chopped onions on top, which you can marinate in vinegar if desired. I didn’t do this because I don’t really like vinegar. Pour mayonnaise and mustard over the onions and lay out a layer of carrots, which also season with mayonnaise.
• Place the egg layer and also brush it with mayonnaise.
• Place the cheese as the last layer of Mimosa salad; you don’t need to pour anything on top; you can decorate it only with herbs. If your cheese is not bright yellow, then swap it with the egg. Only in this case will it be necessary to divide the yolk and white into two layers, with the yolk on top.
• Before serving the salad, lift the mold, only very carefully so as not to destroy our salad. As you can see, this salad is very simple and easy to repeat. The Mimosa salad looks appetizing, and the taste is most delicate. Bon appetit!

Salad "Mimosa" is a layered fish salad that will decorate the festive table on a birthday, New Year... The salad has many advantages - it is tasty, beautiful, and relatively inexpensive. Of the various mimosa recipes, I was interested in the version of the salad with rice rather than potatoes.

Ingredients (for 8 servings):

• Canned fish (tuna, pink salmon, sardines) - 1 jar ( 240 G)
• Hard cheese - 200 G
• Rice - 100 G
• Carrot - 2-3 PC.
• Bulb onions - 1 PC.
• Chicken eggs - 5-6 PC.
• Mayonnaise ( 67 %) - 200-300 G
• Greens (for decoration) - to taste

Preparation - 1 hour:

• Ingredients for the Mimosa salad with rice in front of you.
• How to prepare Mimosa salad with rice: Wash the carrots and cover with cold water. Boil until tender (approx. 30 minutes).
• Boil eggs hard ( 10 minutes after boiling). Cool and peel.
• Rinse the rice, boil in plenty of water (I usually pour 1 :4 ) until ready ( 20-30 minutes). Drain the rice in a colander and rinse. Drain the water well.
• Peel the onion, wash and chop finely.
• Open a can of canned fish. Mash the fillet with a fork.
• Grate hard cheese.
• Separate the yolks from the whites. Grate the whites on a fine grater.
• Grate the yolks on a fine grater.
• Grate the carrots on a coarse grater.
• Assemble Mimosa salad with rice. Place on a flat dish in layers: 1 layer - rice and mayonnaise mesh; 2 layer - prepared fish fillet, onions and mayonnaise mesh;
• 3rd layer - grated cheese and mayonnaise mesh; 4 layer - grated protein and mayonnaise mesh; 5 layer - carrots and mayonnaise mesh;
• 6th layer - crushed yolk (thanks to which this salad got its name).
• Decorate the Mimosa salad as desired. Cool and serve. Bon appetit!

Everyone knows the Mimosa salad. I don't like canned fish, with the exception of caviar and cod liver. I really like this cod liver salad. It is similar in composition to Mimosa, but much better in taste. As a dressing, you can use mayonnaise or sour cream with mustard, whichever is more to your taste.

Ingredients:

• Cod liver - 200 G
• Boiled potatoes - 2-3 PC.
• Boiled eggs - 2 PC.
• Cheese - 60 G
• Leeks or shallots - 50 G
• Mayonnaise (or sour cream with mustard) - 60 G
• Salt - to taste
• Black pepper - to taste
• Fresh greens - to taste

Preparation:

• Finely chop the leek.
• Rinse the leek with water to remove soil and sand, if necessary.
• Grate the boiled potatoes on a coarse grater, or mash them with a fork.
• Add onions and mayonnaise (or sour cream and mustard) to the potatoes. You can add salt and pepper.
• Divide boiled eggs into whites and yolks.
• Grate the yolks and cheese and mix.
• Now you can assemble a puff salad with cod liver. For beauty and convenience, I use a ring. The bottom layer of the salad is potatoes with onions and mayonnaise.
• Then grate the egg white.
• Then mash the cod liver with a fork and add a little liver oil.
• Place cheese and yolk on top.
• You can add fresh dill or parsley. Carefully remove the ring.
• Cod liver salad (almost “Mimosa”) is ready. Bon appetit!

A very simple and tasty puff salad - fish, with vegetables, but without eggs. Good for Lent. Even though this is not a real “mimosa”, a bright salad with corn can decorate any holiday table, even New Year’s :)

Ingredients (for 4 servings):

• Potato - 3-4 PC.
• Carrot - 1-2 PC.
• Canned fish (saury, pink salmon, tuna) - 1 jar
• Bulb onions - 1 PC.
• Canned corn - 200 G
• Lenten (or regular) mayonnaise - to taste
• Salt - to taste
• Greens for decoration

Preparation - 1 hour:

• How to prepare Mimosa salad with corn: Wash the potatoes and carrots, put them in a cauldron, and cover with cold water. Boil in jacket until tender ( 20-30 minutes). Cool and peel.
• Layer Mimosa salad with corn. Open the jar of fish and mash the fish with a fork. Place the first layer in a salad bowl.
• Peel, wash and finely chop the onions. Place a second layer in a salad bowl.
• Cut the potatoes into cubes. Lay out in a third layer.
• Salt the potatoes, then a layer of mayonnaise.
• Grate the carrots.
• Place carrots in the fourth layer.
• Salt a layer of carrots. Mayonnaise.
• Open a can of corn.
• Place the last layer of canned corn. Cool down 2-3 hours in the refrigerator. Mimosa salad with corn is ready. Bon appetit!

A light holiday salad with tuna, cheese, apple, as a variant of the Mimosa salad, will not leave anyone indifferent. Try making this fish salad and see for yourself how good it is.

Ingredients:

• Canned tuna - 1 jar
• Apple - 1 PC.
• Boiled carrots - 1 PC.
• Boiled eggs - 2 PC.
• Processed cheese - 100 gram
• Mayonnaise - to taste
• Salt - to taste

Preparation:

• How to prepare tuna salad: Peel the eggs and cut into cubes, as for the Olivier salad. Cut all subsequent ingredients into cubes of the same size.
• Using special knives, peel the apple and remove the core.
• Cut the apple into cubes.
• Also cut the processed cheese, observing the proportions of the previous components.
• Peel and cut the boiled carrots.
• Place all ingredients in a deep plate. Add the tuna, which you remember with a fork. Season with salt and add mayonnaise.
• Mix the salad well, place it beautifully on a dish and serve the tuna salad to the table.
• Ready-made holiday salad with tuna. Bon Appetit everyone!

Regular fish salad Mimosa in the form of a star and Raffaello appetizer with cheese and crab sticks.

Mimosa salad:

1st layer - pink salmon from a jar (mash with a fork), grease with mayonnaise;

2nd layer - grated whites, grease with mayonnaise;

3rd layer - grated boiled carrots, grease with mayonnaise;

4th layer - finely chopped onions, first rinse with boiling water to avoid bitterness, brush with mayonnaise;

5th layer - grated boiled potatoes, grease with mayonnaise;

6th layer - grated cheese, grease with mayonnaise.

Sprinkle boiled yolks on top. Layers can be changed at your discretion.

Appetizer Raffaello:

Grate the cheese and garlic on a fine grater.

Finely chop some of the crab sticks, grate the second part on a fine grater and set aside.

Mix cheese, garlic and chopped crab sticks with mayonnaise. Make balls from the prepared mixture and roll them in grated crab sticks. You can put an olive in the middle of the ball.

Ingredients:

• Canned pink salmon - 1 jar
• Potato - 2 PC.
• Egg - 5 PC.
• Carrot - 1 PC.
• Bulb onions - 1 PC.
• Cheese - 100 G
• Garlic - 2-3 clove
• Crab sticks - 1 small package
• Mayonnaise - to taste

A variation on the theme of the Mimosa salad - with salmon and cucumbers. Layered salad for the holiday table can be prepared in portions.

Ingredients (for 2 servings):

• Salted salmon - 80-100 G
• Eggs - 2 PC.
• Fresh cucumbers - 1-2 PC.
• Potato - 1-2 PC.
• Mayonnaise - 6-8 teaspoons (to taste)

Preparation - 2 hours (your 25 minutes):

• How to prepare salad with salmon and cucumber: To garnish, cut off and set aside 1-2 thin slices of salmon. Finely chop the rest of the fish.
• Hard boil eggs ( 10 min.), cool under cold water, peel. Separate the white from the yolk. Set aside the yolk. Grate the whites on a coarse grater.
• Wash the cucumber and grate it on a coarse grater.
• Boil potatoes in their skins (minutes 25 , until soft). Cool the boiled potatoes, peel and grate on a coarse grater.
• We begin to lay out the layered salad with salmon and cucumber. Attention! If you make a salad cocktail with salmon in portions, in tall transparent bowls (or other suitable containers), then all the mayonnaise should be divided into as many servings as the number of bowls with salad you have! So. 1 1st layer - pieces of salmon.
• 2nd layer - egg white. Spread a third of the mayonnaise on top.
• 3rd layer - cucumber.
• 4th layer - potatoes.
• Spread two thirds of mayonnaise on top. Carefully coat the potatoes with mayonnaise, forming a small dome.
• 5th layer - grate the egg yolk directly onto the salad. You can grate the yolk separately, but you need to make sure that it remains fluffy.
• Make a decoration from the salmon strips that have been set aside, for example a rose like the one in the photo. Place the salad with salmon and cucumber in the refrigerator for 1-2 hours. Then serve the salad on the table. Bon appetit!

The Mimosa salad, beloved by many, with its beautiful design, is suitable for a festive table.

Ingredients (for 4 servings):

• Potato - 1 PC.
• Carrot - 1 PC.
• Bulb onions - 1 PC.
• Eggs - 2 PC.
• Tuna, canned in oil - 150 G
• Mayonnaise - 3 Art. l.
• Vinegar - 1 Art. l.
• Sugar - 2 pinches
• Salt - to taste
• Ground black pepper - to taste
• Dill (for decoration) - 3 twigs

Preparation - 1 hour (your 20 minutes):

• Let's prepare the ingredients for the Mimosa salad.
• Boil potatoes and carrots. To do this, put the vegetables in a saucepan and pour them 2 l water. Let the water boil and cook the vegetables until tender. 20-25 minutes. Boil chicken eggs in boiling water 9 minutes. Drain the water from the eggs, let them cool and peel the eggs.
• Cut the onion into small cubes. Pour vinegar over the onions and add a little sugar and salt. Let the onions marinate.
• Grate the boiled and cooled potatoes on a medium or fine grater.
• Place the potatoes on the bottom of the salad bowl and grease the top of the layer 1 tsp mayonnaise.
• Mash the tuna with a fork until smooth.
• Place the canned fish in a second layer and grease the top of the layer 1 tsp mayonnaise.
• Salt the liquid from the pickled onions and place the onions in the third layer of salad.
• Grease a layer of onion with mayonnaise.
• Grate the boiled and cooled carrots on a medium or fine grater, like potatoes.
• Lay out the carrots in the fourth layer, brush the top of the layer with mayonnaise.
• Separate the whites and yolks from the boiled eggs. Grate the whites on a medium grater.
• Place the egg whites in a fifth layer and generously brush the top with the remaining mayonnaise.
• Grate the egg yolks on a fine grater.
• Decorate the top of the salad with a sprig of dill and yolk mimosa.
• The festive Mimosa salad is ready. Bon appetit!

There are many ways to prepare this wonderful salad, but I offer my own)

1. Boil potatoes and carrots until tender.

Cool, clean.

2. Finely chop the onion. Pour boiling water over it, leave for 10 minutes, then drain the water, rinse the onion in cold water (this is done so that the onion does not become bitter).

3. Grate carrots and potatoes on a fine grater.

4. Boil hard-boiled eggs. Separate the whites from the yolks. Grate the whites on a fine grater. Grate the yolks on a fine grater.

5. Drain the oil from the fish, mash the fish with a fork.

6. Place potatoes on the bottom of the salad bowl and brush with mayonnaise.

Place onion on potatoes and add a little salt.

Place carrots on the onion and spread with mayonnaise.

Place the egg whites on the carrots, add a little salt and coat with mayonnaise.

Place the fish on the whites.

7. Place in the refrigerator for 10 minutes, then carefully turn the salad bowl over onto a flat plate of suitable diameter.

Garnish with grated yolks, cucumbers and herbs. Submit.

Ingredients:

• Canned fish - 200 G
• Potato - 300 G
• Carrot - 200 G
• Onion - 150 G
• Eggs - 4 PC.
• Mayonnaise
• Fresh cucumber (for decoration) - 1 PC.
• Parsley (greens) (for decoration)
• Dill (greens) (for decoration)

Layered Mimosa salad, decorated in the shape of a snowman, will delight your guests and will be an excellent decoration for the holiday table. Your kids will be happy to help you prepare this salad.

Stock up on the necessary ingredients and get to work :)

1. Boil carrots and jacket potatoes in salted water. Boil the eggs hard (10 minutes). Cut the onions into half rings and pour hot boiled water for a few minutes so that the onions lose their bitterness.

2. First you need to shred the fish with a fork. Lay out the first layer.

3. Then grate a layer of boiled potatoes on top and spread with mayonnaise.

4. Sprinkle onions on top.

5. Grate the carrots on a coarse grater and place the fourth layer. Don't forget to grease with mayonnaise.

6. Grate the processed cheese on a fine grater and lay out a layer. Better, of course, is hard cheese, but I always add processed cheese to this salad. As they say, not for everyone.

6. In the classic version of this salad, the last layer is egg yolks, but we will swap the top two layers so that the salad is snow-white. So, grate a layer of egg yolks on a fine grater, brush with mayonnaise, and then a layer of whites, which also need to be grated.

7. All that’s left is to decorate! We cut out all the necessary elements from the carrot, cut the olive in half, cut out the eyelashes from the second olive and the “Snowman” is ready to delight your children and guests! It's a good idea to let it sit for a few hours before serving.

Bon appetit!

Ingredients (for 4 servings):

• Canned sardine in oil - 1 jar
• Eggs - 4 PC.
• Medium potatoes - 3 PC.
• Carrot - 1 PC.
• Processed cheese - 1 PC. ( 90-100 G)
• Large onion - 1 PC.
• Mayonnaise - to taste

For decoration:

• Boiled carrots - 1 PC.
• Olives - 2 PC.

Peel the carrots and potatoes, boil, cool and grate on a coarse grater separately from each other. Hard-boil the eggs, cool, peel, and separate the whites from the yolks. Finely chop the whites, puree the yolks

Through a sieve. Finely chop the onion. Dry the canned fish and mash with a fork.

Layer fish, egg whites, carrots, onions and potatoes into a salad bowl. Grease each layer with mayonnaise. Pour mayonnaise over the salad, sprinkle chopped herbs around the edges, and place the yolks in the middle.

Ingredients:

• Canned fish in oil - 1 jar
• Eggs - 4 PC.
• Carrot - 2 PC.
• Potato - 3-4 PC.
• Onion - 1 PC.
• Green onion - 200 G
• Or parsley - 200 G
• Or dill - 200 G
• Mayonnaise - 250 G

The classic recipe for Mimosa salad with canned fish is probably familiar to everyone. But as an experiment, you can prepare this salad with herring. Thanks to lightly salted fish, the taste of the Mimosa salad becomes richer. The salad is quite inexpensive, which allows you to prepare it both on weekdays and for a holiday table.

Ingredients (for 4 servings):

• Herring fillet - 200 G
• Processed cheese - 70 G
• Potato - 100 G ( 1 PC.)
• Carrot - 70 G ( 1 PC.)
• Eggs - 2 PC.
• Onions - ¼ pcs.
• Mayonnaise - 100 G
• Ground black pepper - to taste
• Salt - to taste

Preparation - 1 hour 10 min (your 30 min):

• We prepare the necessary products for preparing the Mimosa salad with herring.
• Boil potatoes and carrots until tender 20 minutes after boiling.
• Boil eggs hard 10 minutes after boiling.
• Cut the herring fillet into small cubes.
• Peel the onion and cut into cubes.
• Grind the processed cheese on a coarse grater.
• Peel the cooled eggs and separate them into whites and yolks.
• Grate the whites on a coarse grater, and the yolks on a fine grater.
• Peel the potatoes and carrots and grate them separately on a coarse grater.
• We begin to assemble the salad in layers. For this purpose I use a cooking ring with a diameter of 12 cm, placing it on a flat plate. Based on the size of the ring, I will have two plates of salad. It is advisable to press down each layer of salad slightly so that after removing the ring, the layered salad holds its shape well. Place the herring in the first layer.
• Place onion on the herring fillet.
• Lubricate with mayonnaise.
• Spread a layer of grated protein.
• Then comes a layer of carrots.
• Lubricate with mayonnaise.
• Spread melted cheese.
• Distribute potatoes on top. Salt and pepper to taste.
• We also grease the potatoes with mayonnaise.
• Place the last layer of yolks. Place the puff salad with herring in the refrigerator for at least 30 minutes.
• Mimosa salad with herring is ready. Before serving, remove the molding ring. Bon appetit!

Peel the potatoes, grate them on a coarse grater, place them in a thin layer on a dish and brush with mayonnaise. Grate the egg whites, place on the potatoes and brush with mayonnaise. Finely chop the onion and scald with boiling water, then place it on the potatoes and brush with mayonnaise. Peel the apples, grate them, place them on the onion and brush with mayonnaise. Use a fork to separate the salmon into small pieces, place on the apples and brush with mayonnaise. Sprinkle finely chopped egg yolks on top.

Ingredients:

• Salmon - 1 jar
• Potato - 1-2 PC.
• Boiled eggs - 5 PC.
• Bulb onions - 2 heads
• Apple is better than Antonovka or Semirenka - 3 PC.
• Mayonnaise - 200 G

Layered Mimosa salad made from fish, eggs, carrots can be prepared with a sauce made from low-fat curd mass and mustard.

Ingredients:

• Sardine (boiled or canned) - 350 G
• Eggs - 5 PC.
• Carrot - 250 G
• Pasty cottage cheese, fat content up to 5 % - 200 G
• French mustard (beans) - 20 G
• Greens - for decoration

Preparation:

• Prepare all the listed products for the Mimosa salad with cottage cheese.
• How to prepare Mimosa salad with cottage cheese (without mayonnaise): Wash the carrots and let them cook for 30 –40 minutes.
• Boil hard-boiled eggs ( 10 minutes).
• Combine the cottage cheese with mustard and mix well.
• Mash the fish thoroughly with a fork.
• Separate the finished egg whites from the yolks and grate them.
• Place a puff pastry mold on a serving plate.
• Place the whites in the first layer.
• Add half of the chopped fish.
• Lubricate the fish with curd dressing. Grate the peeled carrots on a fine grater.
• Place the carrot layer in the mold.
• Repeat the fish layer on top.
• Cover it with curd sauce.
• Finely grate the egg yolks.
• Sprinkle them on the salad.
• Carefully remove the mold and decorate with herbs if desired.

Today on the agenda is the Mimosa puff salad. This fish salad is easy to prepare and the cooking process takes a minimum of time. As dishes for Mimosa, you can choose either one large container or portioned cups. It's a matter of taste!

It’s better to serve the Mimosa salad, and what’s better - I would even say it’s a must, in a glass or transparent container. Then your guests will be able to see and appreciate your hard work and beautiful layers of salad.

Ingredients:

• (on 6 cups)
• Canned fish (I had a sardine today) - 1 jar
• Carrot - 4 PC. small or 2 PC. large
• Eggs - 2 PC.
• Bulb onions - 1 PC.
• Hard cheese - 200 gram
• Mayonnaise - 100 gram
• Mustard - 1 tbsp
• Sugar - 1 tsp
• Vinegar - 2 tbsp
• Salt - to taste

Preparation:

• How to prepare Mimosa salad: Place the eggs in a saucepan, add water and let them cook.
• Wash the carrots, put them in a pan with water and also put them on the stove to cook.
• Peel the onions, wash them, cut them into half rings and marinate in vinegar and sugar.
• When the carrots are cooked, cool them, peel them and grate them.
• We will do the same with the egg, peel and grate. I bought the cheese already grated, if you have it in a whole piece, then grate it too.
• Open the sardines, drain the oil, and use a fork to remember the fish.
• When all the products are prepared, we will begin to put them in the molds. I prepared the salad in cups, but you can use one large container. So, place the fish at the bottom of the mold, pour mayonnaise and mustard over it.
• Place pickled onions and carrots on top and pour mayonnaise again.
• Place the grated egg, which also pour mayonnaise.
• And the last layer is grated cheese. Now we won’t water it with anything on top, but will just decorate the Mimosa salad with a sprig of herbs. Let the salad sit for about 30 minutes and you can serve the Mimosa salad to the table.

Peel the eggs from the shell, separate the whites from the yolks. Grate the whites on a coarse grater, grate the cheese on a fine grater, finely chop the onion, chop the salmon, grate the chilled butter on a coarse grater.

Place all the products in a salad bowl in layers in the following sequence: proteins, butter, cheese, onions, salmon, mayonnaise, then again proteins, butter, cheese, onions, salmon, mayonnaise. Sprinkle grated yolk on top and cool for 2-3 hours. Before serving, garnish with herbs.

Ingredients:

• Boiled eggs - 6 PC.
• Canned salmon - 1 jar
• Butter - 75 G
• Cheese - 75 G
• Onion - 1 PC.
• Mayonnaise - 0 .75 banks
• Greens to taste

Now, I’m slowly preparing for the New Year. So to speak, “a test of the pen” :) I’ll suggest making a New Year’s “Goat” salad. You can use your favorite salad as a base. For example, fish puff salad.

Ingredients (for 8 servings):

• Canned fish in oil (tuna, saury, etc.) - 1 jar ( 200-250 G)
• Potato - 4-5 PC.
• Carrot - 2-3 PC.
• Bulb onions - 1 PC.
• Hard cheese - 150 G
• Mayonnaise - 200-250 G
• Chicken eggs - 4-5 PC.
• Salt - to taste

For decoration:

• Olives
• Dill
• Boiled carrots

Preparation - 1 hour:

• The ingredients for the “Goat” salad are in front of you.
• How to prepare New Year's salad "Goat": Wash the potatoes and carrots well. Place in a saucepan. Fill with cold water and put on fire. Boil. Cook over low heat, covered, until done (approx. 20-25 minutes). Cool. Clear.
• Place eggs in a saucepan. Fill with cold water. Put on fire. Boil. Boil hard-boiled over medium heat (approx. 10 minutes). Fill with cold water. Cool and peel.
• Cool potatoes and carrots. Clear. Grate on a coarse grater.
• Separate the whites from the yolks of boiled eggs. Grate the whites and yolks separately on a medium grater.
• Grate hard cheese on a medium grater.
• Peel and wash the onions. Chop finely. Boil the kettle. Pour boiling water over the onion and let it brew for a while. 5-10 minutes. Drain the water. Cool.
• Open a jar of canned fish in oil. Drain the oil. Mash the fish with a fork.
• Form a salad, giving the silhouette of a goat. 1 layer - potatoes. You can add a little salt. Grease with mayonnaise.
• 2nd layer - fish. 3 layer - onion.
• 4th layer - carrots, salt as desired, grease with mayonnaise.
• 5th layer - cheese, grease with mayonnaise.
• 6th layer - eggs: the body of the “goat” is egg white, the head is yolk. The eye is from an olive, the legs and horns are from boiled carrots. New Year's salad "Goat" is ready! Before serving, let it brew and soak in the refrigerator. 2-3 hours. Bon appetit!

An unusual version of Mimosa - with smoked fish, carrots and rice. Salad with smoked fish has a special taste, try it.

My salad bowl has a dome shape, so for the first layers of salad I used not half, but a third of the ingredients.

Ingredients:

• Boiled rice - 6-8 Art. spoons
• Smoked fish - 150 G
• Eggs - 2 PC.
• Carrot - 1-1,5 PC.
• Salad onion - 1 PC.
• Mayonnaise - 6,5-7 Art. spoons

Preparation:

• How to prepare Mimosa salad with rice: Boil the carrots in their peels ( 30 min.), peel and grate on a fine grater.
• Peel the onion and chop finely. If the onion is sharp, scald it with boiling water.
• Separate the fish fillet from the skin and bones and cut as finely as possible.
• Boil eggs hard ( 5-7 minutes after boiling). Clear. Separate the whites and grate them on a fine grater.
• Layer Mimosa salad with rice. Place half of the rice in a salad bowl. Press lightly.
• Distribute 1,5 Art. spoons of mayonnaise.
• Place half of the fish.
• And then - half an onion.
• Spread over the surface again 1,5 Art. spoons of mayonnaise.
• Place carrots.
• And distribute again 1,5 Art. spoons of mayonnaise.
• Place remaining rice.
• Spread over the surface 1,5 Art. spoons of mayonnaise.
• Place remaining fish.
• And onions.
• Distribute more 1,5 Art. spoons of mayonnaise.
• Lay out the grated whites. Press down lightly to form a light dome.
• Crumble the egg yolks onto the salad (grate on a fine grater or pass through a sieve).
• Place the Mimosa salad with rice in the refrigerator for 1-2 hours. Bon appetit!

The symbol of the coming New Year is the Pig, so all kinds of festive dishes in the form of a pig (pig) or piglet will be more appropriate than ever on the New Year's table 2019. I suggest preparing the Mimosa fish salad and decorating it with boiled carrots in the form of the funny face of a well-fed piglet. In this way, the symbol of the coming year will be appeased, and the guests will remain well-fed and satisfied!

Ingredients:

• Potato - 3 PC.
• Eggs - 1 PC.
• Carrot - 1 PC.
• Red onion - 0,5 PC.
• Hard cheese - 80 G
• Sardines canned in oil - 240 G
• Mayonnaise - 200 G
• Salt - to taste

Preparation - 1 hour 55 min (your 25 min):

• Prepare all the necessary ingredients to prepare the Mimosa salad in the form of a piglet.
• Boil jacket potatoes and carrots until tender (about 20-25 minutes). Hard boil the eggs ( 10 minutes). Cool the eggs and vegetables and peel them.
• Place the canned sardines in a bowl. If there is a lot of liquid, pour off a little, but most of the liquid should remain.
• Mash the sardines with a fork to create a fish paste.
• We will collect Mimosa in layers using a culinary ring with a diameter of 16 cm. Place the ring on the bottom of a flat plate. Grate the potatoes on a coarse grater and place in the first layer of salad. If necessary, add a little salt to the potato layer.
• Apply a mayonnaise mesh onto the potato layer.
• Cut the red onion into thin half rings and place on a layer of potatoes. If you use regular yellow onions, you can pre-marinate them or simply pour boiling water over them. Red onions are not as “aggressive” as yellow ones, so they go into this salad without any pre-treatment.
• Place the canned fish on the onion.
• Pour a layer of canned fish with a mayonnaise mesh.
• Then lay out a layer of hard cheese grated on a coarse grater.
• This is followed by a layer of egg whites, grated on a coarse grater.
• Pour mayonnaise over the egg white layer.
• Part of a carrot, approx. 1/3 , leave for salad decoration. Grate the remaining carrots on a fine grater and place in the next layer of salad.
• Then add a layer of finely grated yolks.
• Place the layered Mimosa salad in the refrigerator for at least 1 an hour for it to brew and soak. After this, remove the fish salad from the refrigerator and carefully remove the cooking ring.
• Cut out the elements of the “pig” face from the carrots, as shown in the photo for this step, and decorate the salad accordingly. Draw eyes and nostrils with mayonnaise.
• The festive Mimosa salad in the shape of a funny pig is ready. Serving the salad for the New Year's table 2019 , in the year of the Pig.
• This New Year's salad in the shape of a pig will lift everyone's spirits with its appearance and delight everyone with its long-loved taste. Bon appetit!

I love crab sticks. An original recipe for the famous Mimosa salad in a new way. Delicious, simple and beautiful.

Ingredients (for 8 servings):

• Chicken egg - 4-6 PC.
• Crab sticks - 200 G
• Hard cheese - 100-200 G
• Butter - 100-200 G
• Bulb onions - 1 PC.
• Apple - 1-2 PC.
• Mayonnaise - 150-200 G

Preparation - 30 min (your 15 min):

• Prepare ingredients for Mimosa salad with crab sticks.
• How to prepare Mimosa salad with crab sticks: Peel and wash the onions. Chop the onion and soak in cold water for minutes 20-30 .
• Boil chicken eggs hard ( 10 minutes). Cool. Clear. Wash and peel the apples.
• Grate hard cheese, crab sticks, separately egg whites and yolks, and apple.
• Assemble the Mimosa salad with crab sticks. The first layer is egg whites.
• The second layer is cheese.
• The third layer is frozen butter (grate on a coarse grater).
• Place a layer of prepared onions on top.
• Then a layer of mayonnaise (about 1/3 banks).
• On top are crab sticks.
• Then a layer of apples.
• Now add a layer of mayonnaise.
• Place a layer of chicken yolks on top.
• Decorate as you wish. Mimosa salad with crab sticks is ready. Bon appetit!

Mimosa salad is usually made from canned fish, but in this recipe we will use baked mackerel. We will also bake the potatoes in the oven. Serve the Mimosa fish salad on pieces of bread in the form of a canapé.

Ingredients:

• Mackerel, frozen or fresh - 1 PC.
• Potato - 2 PC.
• Carrot - 1 PC.
• Eggs - 5 PC.
• Green onion - 1 bunch
• Mayonnaise - 5-7 Art. spoons
• Soy sauce - 3 Art. spoons
• Ground black pepper - to taste
• Ground paprika - 0,5 teaspoons
• Salt - 1 pinch
• Sugar - 1 pinch
• White bread - 3-4 piece
• Vegetable oil - 2 Art. spoons

For decoration (optional):

• Shrimps
• Green olives without seeds
• Red caviar
• Greenery

Preparation:

• We prepare products for canapés with Mimosa salad.
• Wash the potatoes thoroughly and wrap them in foil. Bake potatoes in the oven 40-50 minutes at temperature 180 degrees.
• Through 40-50 Take the potatoes out of the oven for a minute, cool them, peel them and grate them on a coarse grater.
• In a separate container, mix the ingredients for the marinade, namely: paprika, black pepper and soy sauce.
• Preparing fish for salad. If the fish is fresh frozen, defrost it. Then we clean the mackerel, cut off the head and wash the fish well under running water.
• Coat the mackerel with marinade on all sides and inside.
• Wrap the fish in foil and close tightly.
• Grate the carrots on a coarse grater.
• Fry carrots in a frying pan with heated vegetable oil 3 minutes. Sprinkle carrots with salt and sugar.
• Boil hard-boiled eggs in salted water.
• We clean the finished and cooled eggs and cut them into thin slices. Wash the green onions and chop them finely.
• Cool the finished baked mackerel, remove the bones and mash with a fork.
• Using a mold, cut out the base for canapés from pieces of bread.
• We form canapes. Place the bread back into the pan and add a layer of potatoes.
• Lubricate the potatoes with mayonnaise.
• Place green onions on mayonnaise.
• Place the mashed mackerel on the onion.
• Lubricate the layer of fish with mayonnaise.
• Place carrots on mayonnaise.
• Carefully remove the mold and place a slice of boiled egg on top of the Mimosa salad.
• Canapes with fish puff salad are decorated with shrimp, olives and caviar grains.
• Festive canapes with Mimosa salad are ready.

Let's prepare a Mimosa salad for the New Year's table, which in design will symbolize the Sheep.

Ingredients:

• Canned mackerel - 1 jar
• Hard-boiled eggs - 3 PC.
• Apple - 1 PC.
• Boiled carrots - 1 PC.
• Olives - for decoration
• Processed cheese - 100 gram
• Hard cheese - 50 gram
• Mayonnaise - to taste
• Salt - to taste

Preparation:

• How to prepare New Year's salad "Mimosa": Drain all the juice from a can of canned mackerel, scoop out the flesh of the fish with a fork and place it on a sheep (goat) shaped dish. Next we will layer the products, maintaining the shape of our animal.
• Wash the apple, grate it and add mayonnaise.
• Mix the apple with mayonnaise and spread in an even layer on the mackerel.
• Also grate the processed cheese, pour in mayonnaise and mix.
• Place a layer of cheese, also maintaining the shape of the sheep.
• Peel the carrots, grate and mix with mayonnaise.
• Place carrots in the next layer.
• Peel the eggs, grate the white and yolk separately. Cover the entire “sheep” with white, and use the yolk to make ears, tail and legs.
• Grate the cheese and sprinkle it on top of the “sheep”. Make eyes, tail and legs from olives. New Year's Mimosa salad is ready, decorate it with carrot stars and serve.

Ingredients (for 4 servings):

• Cod liver - 240 G
• Parmesan cheese - 100 G
• Butter - 100 G
• Boiled eggs - 4 PC.
• Bulb onions - 1 PC.
• Mayonnaise - 10 Art. l.
• Salt - to taste
• Greens - to taste

Preparation - 20 min (your 20 min):

• Prepare ingredients for Mimosa salad with cod liver.
• Peel the boiled eggs and separate the whites from the yolks.
• Then grate the whites.
• Finely grate the yolks.
• Finely chop the onion.
• Pour boiling water over the onion. Through 5 minutes, drain the water.
• Grate the cheese onto a fine grater.
• Drain the oil from the canned food and mash with a fork.
• Lay out the salad in the following order: 1 . Proteins, mayonnaise.
• 2. Cheese.
• 3. Cod liver.
• 4. Onion, mayonnaise.
• 5. Frozen butter (grated).
• 6. Mayonnaise and yolk.
• Place the prepared Mimosa salad with cod liver in the refrigerator for a couple of hours. When serving, decorate with herbs. Bon appetit and see you soon!

1st layer: grate the egg white on a coarse grater; 2nd layer: grate the cheese on a coarse grater; 3rd layer: salmon, mashed with a fork; 4th layer: pickled onion (cut the onion into rings, scald with boiling water, sprinkle with salt and spices - black or red pepper, curry, etc., leave for 30-40 minutes); 5th layer: egg yolk, grated on a fine grater. All layers, except the fifth, are greased with mayonnaise. Decorate with greens.

Ingredients:

• Salmon in its own juice - 1 jar
• Eggs - 3-4 PC.
• Cheese - 100 G
• Bulbs - 1 PC.
• Greens to taste
• Mayonnaise to taste

Drain the liquid from the fish, remove the bones, and mash the flesh. Boil potatoes and carrots, cool, peel and grate on a fine grater. Chop the onion very finely. Grate the cheese. Boil the eggs, separate the white from the yolk and grate. Cool the oil very much and grate directly into the salad.

Assemble the salad in this order:

Potato;

Ingredients:

• Canned salmon - 1 jar
• Mayonnaise - 1 pack
• Bulb onions - 1 PC.
• Eggs - 4 PC.
• Butter - 60 G
• Cheese - 100 G
• Potato - 3 PC.
• Green onion to taste
• Carrot - 1 PC.

Mimosa

1 layer - finely chopped whites, 2 layer - salmon, 3 layer - fried onions, 4 layer - mayonnaise, 5 layer - grated apple, 6 layer - grated butter, 7 layer - mayonnaise, 8 layer - grated yolks.

Ingredients (for 4 servings):

• Boiled eggs - 3 PC.
• Canned salmon - 1 jar
• Bulbs - 1-2 PC.
• Apple - 1 PC.
• How much butter will it take?
• Mayonnaise to taste

Mimosa

Transfer the salmon from the jar to a small container and mash with a fork. Peel the onions and place in boiling water for 5-10 minutes, rinse with cold water and finely chop. Separate the whites from the yolks of hard-boiled eggs, grate them on a fine grater or mash them with a fork. Place a few lettuce leaves on the bottom of the dish. Then lay out the whites, mashed fish, chopped onion. Rub some frozen butter onto the onion. Sprinkle grated cheese on top and pour mayonnaise over it. Lay out the yolks. Boil carrots, cut into slices. Garnish the salad with carrots and parsley.

Ingredients (for 4 servings):

• Salmon - 1 jar
• Eggs - 4-5 PC.
• Cheese - 100 G
• Small carrots - 1 PC.
• Onion - 1 PC.
• Butter - 20 G
• Mayonnaise to taste
• Lettuce leaves to taste
• Parsley to taste

Lay out the products in layers in the following order:

1 - grated egg whites, a few drops of mayonnaise;

2 - boiled chicken meat, cut into small pieces,

3 - chopped walnuts;

5 - grated apple;

7 - yolks;

9 - walnuts.

Repeat the sequence of layers 2 times.

Ingredients:

• Hard boiled eggs - 5-6 PC.
• Boiled chicken legs - 2 PC.
• Grated sour apple - 2 PC.
• Grated cheese to taste
• Chopped walnut to taste
• Mayonnaise to taste

Mimosa is probably the most popular salad in Russia after Olivier. Prepare Mimosa with us and don’t worry about the result - everything will work out as it should!

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Layered Mimosa salad with fish and eggs is always associated with spring and the holiday of March 8, although it is prepared mainly in the cold season. One has only to hear: “mimosa salad”, and one immediately imagines a family dinner in a festive atmosphere, the happy faces of loved ones, and, of course, a favorite salad from childhood and such a native one, which has long become a classic, along with Olivier and “fur coat”.

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Everyone knows this salad, suitable for a festive table for any occasion. Mimosa salad is a classic salad recipe that is easy to prepare and incredibly delicate in taste.

A recipe for mimosa salad, the main ingredients of which are canned fish, chicken eggs, onions and mayonnaise dressing. The name of the dish fully reflects its appearance - the salad depicts mimosa flowers on a snowy surface. The festive classic mimosa salad stands alongside such culinary celebrities of our feast as Olivier and herring under a fur coat. The Mimosa salad presented in my recipe is classic, everything is exactly like in the cookbook.

Ingredients for 3-4 servings:

• Canned fish in oil - 200 grams (1 can is better than saury)
• Potatoes - 300 grams (4 medium potatoes)
• Carrots - 200 grams (4 medium carrots)
• Onion - 100 grams (2 medium onions)
• Cheese - 150 Grams (Hard variety)
• Mayonnaise - 250 grams
• Eggs - 4 pieces
• Greens - 50 grams (Dill or parsley)

How to prepare a classic recipe for Mimosa salad (cooking time - 2 hours 30 minutes):

• The first step is to boil the potatoes, carrots and eggs. Cool the boiled products and peel them. On a fine grater, grate the potatoes, carrots, whites, yolks and cheese (all in separate bowls or plates). Place fish with butter in a salad bowl and mash with a fork over the entire surface of the bottom of the dish. Spread a small amount of mayonnaise on top.
• Place grated whites on top of the fish and brush with mayonnaise.
• Place grated carrots on top of the whites and again brush with a small layer of mayonnaise.
• Finely chop the onion, pour boiling water over it and let it brew for 5-10 minutes to remove the bitterness. Place onions on top of the carrots, potatoes on top of the onions, add a little salt and grease with mayonnaise.
• Finely grate cheese on top and spread with mayonnaise.
• The last layer is to decorate the salad with grated yolks and herbs. Before serving, let it brew and soak in a cold place for 2 hours. Bon appetit!

Mimosa salad is a festive appetizer from the 70s, when there was a shortage of food and the inhabitants of the USSR tried their best to invent “axe porridge.” This appetizer contains very cheap products, so every Soviet family could afford the Mimosa salad with cheese and affordable canned fish, which were sold in regular stores without any cronyism.

Mimosa salad is known in almost every home. He stands on a par with Olivier and Shuba with herring. At a minimum, our grandmothers and mothers cook it on major holidays. It received its name for its resemblance to the delicate spring flower mimosa - the yellow inflorescences imitate yolks, and the snow on which the flowers are “scattered” resemble egg whites.
Today it is often prepared just like that, for the daily menu. The classic recipe for Mimosa salad is known to many housewives, but some recipes will change the idea of ​​a familiar dish.

Light Mimosa salad with saury is usually prepared according to the following recipe:

• saury with butter - 1 jar;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• medium onion;
• mayonnaise sauce - 300 g;
• greenery for decoration.

Boil eggs, potatoes and carrots in advance.

Place the canned fish into a bowl and mash with a fork.

Finely chop the onion.

We separate the eggs into whites and yolks. Grind the whites using a fine grater. We do the same with potatoes and carrots.

Place layers of ingredients on a salad plate. You can repeat the layers twice; to do this, you need to divide the existing blanks into approximately two halves. The first layer is a layer of potatoes; you need to lay it out, compacting it well with a fork. Next, add saury and onions. Lubricate with mayonnaise. Next come the whites and carrots, a layer of mayonnaise. Grind the yolks last and decorate with herbs.

On a note. If you use a culinary ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. This recipe does not use vegetables - the dish is a little simplified. It can be served exclusively as an addition to main courses.

• a can of canned pink salmon;
• 3 boiled eggs;
• 100 grams of hard cheese;
• 200 grams of mayonnaise;
• a bunch of greenery.

Step-by-step process for preparing the salad:

1. Divide the eggs into whites and yolks. Finely chop the whites.
2. Place the canned food on a dish and mash it with a fork, simultaneously removing too hard bones.
3. Grate the cheese on a coarse grater.
4. Place a layer of proteins, pink salmon, and cheese on a serving dish. Coat all layers one by one with mayonnaise. Rub the yolk on top 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;
• a can of canned sardines;
• large boiled potatoes;
• medium boiled carrot;
• 150 grams of hard cheese;
• small onion;
• per tsp. sugar and salt;
• table. lie vinegar;
• 2 table. l. water;
• 200-250 grams of mayonnaise.

First of all, finely chop the onion and marinate it. To do this, dissolve sugar and salt in water, then pour in vinegar. Pour the chopped onion into the marinade and leave for about a quarter of an hour.

While the onion is marinating, prepare the remaining ingredients. Mash the fish with a fork along with the juice, peel the boiled vegetables, divide the eggs into whites and yolks.

Place on a salad plate in the following order:

1. Grated potatoes, smeared with mayonnaise.
2. Grated carrots, mayonnaise.
3. Fish, squeezed onion, again covered with mayonnaise.
4. Grated cheese, mayonnaise
5. Grated whites, mayonnaise.
6. Grated yolks.

Leave the finished salad to soak. As a rule, it is served chilled.

On a note. It is recommended to adjust the amount of onion to your taste. If you don’t like it, just add a small amount to the layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad, add a medium head, but don’t overdo it—it shouldn’t overwhelm the taste of the other ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, the taste will be a little piquant. The sweet and sour flavor adds a very unusual twist to the classic salad. The prepared dish during the winter season will give the feast some freshness.

• tuna - 1 can;
• sweet and sour apple;
• potatoes - 2;
• medium carrots - 2;
• medium onion - 1;
• boiled eggs - 4 units;
• salt - a couple of pinches;
• mayonnaise.

Boil vegetables, eggs separately, in advance. We check the readiness of the vegetables with a fork or knife - if it goes in easily to the end, you can cool it. Afterwards you need to cool everything a little and clean it.

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. Coarsely chop the first one, grind the second one. You can do it by hand or with a fork.

Three potatoes and carrots on a coarse grater.

Wash the apple, core it and chop it coarsely.

We lay out the salad: apple, tuna, potatoes, a little salt, onion, carrots, egg white. Coat all layers with mayonnaise. Decorate the top with yolk.

On a note. The method of decoration is to form stems from small sprigs of dill on the surface of the salad, and lay mimosa inflorescences with egg yolks.

With crab sticks

Today you can prepare a salad with crab sticks, which finds fans, although it is very different from the classic. As a rule, the classic necessarily contains fish in oil or its own juice.

• boiled eggs - 4;
• crab sticks - 200 g;
• potatoes and carrots - 1 unit each;
• mayonnaise - 200 ml.

Grind the potatoes and carrots with a fine grater. Separate the egg yolks from the whites, all three separately, using a fine grater. Chop the crab sticks with a sharp knife.

Forming the salad:

1. Half a potato, mayonnaise.
2. Protein, mayonnaise again.
3. Crab sticks, mayonnaise.
4. A layer of leftover potatoes, mayonnaise.
5. Carrot.
6. Yolks - we try to cover not only the top, but also all sides of the salad.

Recipe with rice

Mimosa with rice is no less filling and tasty than a classic salad. But it still “sounds” different. We suggest you try this option.

• boiled eggs - 5;
• canned tuna - 1 can;
• small onions - 2;
• carrot - 1 medium;
• salt;
• boiled rice - 50 g;
• mayonnaise;
• ground pepper.

Finely chop the onion into a cube and lightly sauté. Three large carrots.

Grind the egg whites coarsely and the yolks finely. Chop the fish pieces using a fork.

Place the rice on a serving plate, level it, and cover with mayonnaise. Lay out fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise. Spread the carrots evenly and cover with mayonnaise. Sprinkle the yolks last. Before serving, leave in the refrigerator for a couple of hours.

On a note. Canned fish can be anything - 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 grams of mayonnaise with lemon juice;
• 100 grams of frozen butter, drained;
• 100 grams of hard cheese.

Lay out in layers:

1. Grated egg whites.
2. Grated cheese.
3. Mashed fish along with juice - the juice will help the salad soak well. We post only half.
4. Mayonnaise layer, a small neat layer.
5. Shavings of butter - frozen will rub very well.
6. Finely chopped onion, the second half of the canned food.
7. Mayonnaise.
8. Grated egg yolks.

Above are several completely different, but best-in-line variations of Mimosa salad. Diversify your usual dish with a new version!

You can prepare mimosa at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, besides fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. Some recipes use butter, processed cheese, and apples.

Mimosa - multi-layer salad with canned fish. Delicious and nutritious. A frequent guest at holiday feasts, it is popular in everyday lunches and dinners due to its simple cooking process.

Mimosa salad got its beautiful name thanks to its top layer. Traditionally, it is made from grated or crumbled yolk over the surface of the salad, which is associated with a delicate spring flower.

The salad was extremely popular during the Soviet Union. Now housewives often prepare a tasty, nutritious dish that can be beautifully decorated and served on a holiday table, just like Olivier salad.

About choosing mayonnaise

The best solution for mimosa salad is thick, high-fat mayonnaise. Lightweight, low-calorie cold sauces are healthier, but do not allow the salad’s flavor to fully develop.

How to make layers in mimosa correctly

3 basic rules

• Potatoes or rice (depending on the recipe) are the basis.

This is a classic version of a salad base (“pillow”) for other ingredients, especially canned fish.

• Canned onion mashed with a fork is added after a layer of potatoes (rice).

Place the remaining layers in the mimosa as you please, for example, divide the grated potatoes into 2 parts and add an additional potato layer to the salad.

• The traditional top is finely grated yolk without mayonnaise mesh with decorations from fresh herbs (green onions, parsley, dill, etc.).

When laying mimosa in layers, try to evenly distribute the products over the area of ​​the dish. Pay attention to the grated carrots and potatoes. Gently scatter the ingredients, avoiding the formation of lumps.

Mimosa salad - a classic recipe with canned food

Ingredients

Servings: 6

• potato 3 pcs
• carrot 3 pcs
• egg 3 pcs
• white onion 1 PC
• pink salmon, canned 200 g
• ground black pepper taste
• mayonnaise to taste
• greens for decoration

Per serving

Calories: 272 kcal

Proteins: 7.4 g

Fats: 24.8 g

Carbohydrates: 4.9 g

45 min. Video recipe Print

Preparing the ingredients for the salad. I boil vegetables and hard-boiled eggs. I fill it with cold water for easy cleaning. I put it on a separate plate.

I peel the onions. I wash it and cut it finely.

I grate peeled vegetables and eggs using a medium grater. I transfer them into separate dishes.

I take a large and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I don't tamp the vegetable. I spread half of the grated ingredient evenly. I squeeze the mayonnaise on top and distribute it over the entire area of ​​the salad bowl.

For the second layer of salad I use canned pink salmon. I open the jar and drain the liquid. I put the fish on a plate and soften it with a fork. Transfer to a salad bowl on top of the potatoes. If desired, add mayonnaise dressing.

I spread the onions. If it is too bitter and pungent, I add less, after dousing it with boiling water.

Next in the mimosa is the second part of the grated potatoes, followed by carrots. I make a small mayonnaise “pillow” between the vegetables.

Finally, I add a grated egg to the salad. White first, yolk on top.

I decorate with chopped herbs. Classic mimosa salad is ready to serve. The salad will be an excellent addition to the New Year's table, along with Olivier, crab, Caesar and classic Greek salad.

Add ground black pepper between layers.

Unusual recipe with canned food in tomato

Using sprat in tomato sauce is an interesting and bold move in preparing mimosa salad. The dish has an unusual taste, but is no less nutritious.

Ingredients:

• Potatoes – 3 tubers,
• Onion – 1 head,
• Carrots – 2 pieces,
• Egg – 6 pieces,
• Sprat in tomato sauce – 200 g,
• Mayonnaise (cold sauce) - to taste.

Preparation:

1. I cook eggs and vegetables in separate pans. Carrots and potatoes can be pre-peeled for convenience. After boiling, boil the eggs for 5-8 minutes.
2. I put the boiled eggs in cold water. I clean and separate the whites from the yolks. I prefer to use yolks in salads for decoration. Add protein as desired.
3. I peel and finely chop the onion.
4. I take the sprat in tomato from the jar. Transfer to a separate bowl and add chopped onion.
5. I spread the salad in layers in a large, deep plate. I make a small potato “pillow”.
6. Then I add a mixture of fish, tomato sauce from a jar and onions. I pour mayonnaise over the mimosa salad.
7. I make the next layer again from grated potatoes. I grease it with mayonnaise.
8. I add the grated white, followed by the yolk.
9. To decorate the salad, I add sprigs of fresh parsley on top.

Bon appetit!

Mimosa salad with mackerel and cheese

A classic version of preparing mimosa salad with canned food. For piquancy and special taste, grated cheese is used.

Ingredients:

• Canned mackerel – 250 g,
• Potatoes - 3 tubers,
• Onion – 1 head,
• Carrots – 2 pieces,
• Chicken eggs - 3 pieces,
• Hard cheese – 150 g,
• Mayonnaise (cold sauce) – 70 ml,
• Greens for decoration (parsley) – 3 sprigs.

Preparation:

1. I let the potatoes and carrots cook. In another bowl I boil hard-boiled eggs.
2. While the food is being prepared, I work on the onions. I peel off the husks. I cut it into small cubes. If the taste is pronounced, I scald the onion with boiling water.
3. Holding the cooked vegetables, I drain the boiling water. I pour in cold water and let it sit for a few minutes to make the cleaning process easier.
4. I peel the eggs. I separate the whites from the yolks. I grate them on a fine grater (separately) and transfer them to different plates.
5. I grate the cheese on a coarse grater.
6. I take the canned mackerel out of the can and mash it with a fork.
7. I decorate the salad beautifully using a large metal mold. I make the base from potatoes. I level it. I add cold mayonnaise, followed by finely chopped onions.
8. Once again I don’t lubricate it with mayonnaise, canned food is already very greasy.
9. I make a “hat” of egg white on top. I coat it with cold sauce.
10. I grate the peeled carrots on a fine grater. I add it to the salad. I distribute it over the area. I add mayonnaise mesh.
11. To decorate the mimosa beautifully, I make a top layer of grated egg yolks. I stick in sprigs of fresh herbs. I prefer parsley.
12. To soak the salad, I put it in the refrigerator for two hours.

Video recipe

Eat for your health!

Simple mimosa with cheese and butter

An interesting version of the salad without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

Ingredients:

• Hard cheese – 100 g,
• Chicken egg – 6 pieces,
• Canned pink salmon – 1 can,
• Butter (pre-frozen in the freezer) – 100 g (for grating),
• Mayonnaise (cold sauce) – 100 g,
• Dill - to taste.

Preparation:

1. I boil the eggs. I clean and separate the whites from the yolks. I grate the whites on a coarse grater, and the yolks on a fine grater.
2. I peel the onion and chop it finely.
3. I open a can of canned food. I drain the excess liquid and lay out the fish. I remove the bones and chop with a fork, turning it into a homogeneous mixture. I add onion. I stir.
4. I take a piece of butter out of the freezer. I finely chop it with a knife or grate it. I do the same with cheese.
5. I move on to assembling and decorating the salad.
6. First I put the whites. I add cold sauce. Next on the list is cheese. I'm making a mayonnaise mesh again. I put fish and onions in the third layer (half of the total volume). I add a little mayonnaise.
7. I spread the crushed butter, followed by the fish and onion mixture with mayonnaise. The finishing touch is crushed yolks with decorations from sprigs of fresh dill.
8. I put it in the refrigerator for 2-3 hours so that the mimosa is soaked. After the specified time, I take out the salad and serve it on the table.

How to prepare mimosa salad with saury

Ingredients:

• Potatoes - 3 medium-sized pieces,
• Carrots – 2 pieces,
• Processed cheese – 2 pieces,
• Onions – 1 piece,
• Chicken egg - 4 pieces,
• Saira – 1 jar,
• 9% table vinegar - 2 large spoons,
• Mayonnaise, salt - to taste,
• Greenery - for decoration.

Use a fork to test the vegetables for doneness. Calculating the exact cooking time is quite difficult. The specific value depends on the variety and size of the tuber.

Preparation:

1. Wash the potatoes and carrots thoroughly. I put it in a saucepan and pour in cold water. Cook until done.
2. I fill the cooked vegetables with cold water to cool them faster.
3. Place the eggs in a saucepan with cold water. I add 2 tablespoons of salt and pour in a little 9% vinegar. After boiling, cook for 7-9 minutes. I transfer it to cold water.
4. I peel and peel the onions. I rinse under running water. I place it on a cutting board. I chop it into small and thin pieces. I transfer it to a deep plate.
5. I open canned food. I remove excess liquid and remove bones that can ruin the salad. I spread the saury over the chopped onion. I stir with a fork while chopping the fish.
6. I grate the vegetables. I put them in separate bowls. I separate animal products first. I rub the white and yolk separately from each other.
7. I remove the foil from the processed cheese. Grinding.
8. I form the mimosa salad in layers and “assemble” the prepared ingredients.
9. I take a deep round dish. I put the potatoes in and distribute them on the plate. I add mayonnaise dressing. A little salt (optional). Next comes saury with onion. Next are layers of processed cheese and proteins. I add mayonnaise product.
10. At the final stage, I add grated carrots to the salad. Sprinkle yolks on top. I don’t make the top mayonnaise mesh.
11. I cover the prepared mimosa salad tightly with plastic wrap. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

• Potatoes – 4 pieces,
• Onion – 1 piece,
• Egg - 4 pieces,
• Sardine in tomato sauce – 250 g,
• Carrots – 1 root vegetable,
• Mayonnaise, green onions - to taste.

Preparation:

1. I cook the vegetables until done. In a separate bowl, bring the eggs to a boil. Boil for 7-9 minutes.
2. I peel cooked and cooled vegetables.
3. I take out a large flat dish. I take a heart shape. I place it on a plate.
4. Using a vegetable grinder, I chop the potatoes. I'm making a mayonnaise grid.
5. I open a can of canned sardine. Use a tablespoon to remove a small amount of liquid. I grind the rest together with the fish. I put it in the salad. I distribute it evenly.
6. Finely chop the onion and place the sardines on top.
7. Carrots go next in line in mimosa. I chop it like potatoes, using a convenient vegetable grinder. I don't forget about mayonnaise.
8. I crumble the yolk. Then I spread the chopped protein. I pour mayonnaise on top of the salad.
9. I decorate the mimosa with green onion feathers.

Cooking video

Recipe with apple, tuna and potatoes

Tuna is an incredibly healthy and nutritious fish with minimal fat and plenty of protein. Using an apple in a mimosa adds a touch of originality to the well-recognized taste and gives the salad the opportunity to “crunch.”

Ingredients:

• Potatoes – 3 medium sized tubers,
• Egg - 4 pieces,
• Carrots – 2 pieces,
• Onion – 1 head,
• Tuna (canned) – 200 g,
• Apples – 2 pieces,
• Mayonnaise – 6 large spoons,
• Salt - to taste.

Preparation:

1. I boil vegetables in their jackets. At the same time, I set the eggs to cook on another burner. Pour the boiled salad ingredients with cold water.
2. While the mimosa ingredients are cooling, I peel and finely chop the onion. If the vegetable is very bitter, add additional boiling water.
3. I clean the cooled ingredients. I take out a convenient vegetable grinder.

Helpful advice. Do not use a blender to chop vegetables, otherwise you will end up with mush rather than finely and evenly grated ingredients.

1. I grind vegetables (large fraction), eggs, after separating the whites from the yolks (fine fraction).

Helpful advice. I grate the apple last so that it doesn’t turn black.

1. I turn to the formation of mimosa. I grease each of the salad layers, except the top yolk layer, with mayonnaise. First up are the potatoes. I distribute the crushed product evenly over the dish. I avoid large lumps.
2. The next layer is canned tuna. A very important addition to the fish will be finely chopped onion.
3. I lay out the whites, followed by the carrots (add salt if desired). It's finally the apples' turn! Be sure to peel the fruit. Grate on a coarse grater.
4. At the final stage of mimosa formation, I add the yolk. I decorate the top of the salad beautifully.

Cooking mimosa with saury and rice

Ingredients:

• Canned saury (in oil) – 1 jar,
• Carrots – 4 medium sized roots,
• Egg – 5 pieces,
• Rice – 100 g,
• Mayonnaise – 300 g,
• Green onion – 1 bunch,
• Salt, black pepper - to taste.

Preparation:

1. I pre-prepare the vegetables for the salad. I put it in a deep saucepan. I put it on the stove.
2. I set the eggs to cook. I rinse the rice with running water. I transfer it to a bowl. I fill it with water so that the product is hidden by 4-5 cm. I set the burner temperature to maximum. After the water boils, I reduce the heat to a value close to minimum. Cook for 14-18 minutes without lifting the lid. I turn off the stove. I leave the rice to cook for 15-20 minutes.
3. I peel the boiled eggs. I separate the whites from the yolks. I grate the whites using a coarse grater (fine is suitable for yolks).
4. I open the saury. I drain the excess liquid. I take the fish out of the jar. I mash it with a fork, picking out the bones along the way.
5. I wash the green onions thoroughly. I dry it. I chop it finely.
6. I take a large dish (baking dish). I spread the boiled rice. Distribute in an even layer. I make a neat mayonnaise mesh.
7. Next I put fish mass from saury into the salad.
8. For each subsequent layer of mimosa I make a mayonnaise grid. The order is as follows: green onion (for piquancy and a harmonious addition to the fish), eggs, carrots.
9. I leave the yolks for the top of the salad, a traditional decoration for the dish. There is no need to make a mayonnaise grid.
10. For a rich and pronounced taste, I recommend covering the mimosa with cling film and refrigerating it for two to three hours.

Calorie content of salad with different ingredients

The energy value of mimosa salad depends on the fat content of mayonnaise and canned fish. In one case, the housewife can use a low-calorie cold sauce along with tuna in its own juice, containing a minimal amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.

Due to the difference in the composition of the salad, the ingredients used and their ratio, the calorie content varies.

Therefore, mimosa contains both 160-190 kilocalories (in “light” recipes) and 240-280 kcal per 100 g of product.

Prepare mimosa salad at home with pleasure using one of the presented recipes. If desired, change the ratio of ingredients, use other canned fish (for example, for variety, take sprat in tomato). Treat yourself and your loved ones with a delicious salad that will be an excellent decoration for your festive New Year's table. Good luck!