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. If you wish, you can experiment, for example, adding canned mackerel, pink salmon, tuna or other fish in oil to the salad.

Let's look at the classic recipe for making Mimosa salad with canned food, for example, sardine or saury.

Salad ingredients

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Calorie content

Calories per 100 g
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making a classic Mimosa salad

• Step 1

  Boil the jacket potatoes, carrots and eggs until tender and let cool.

• Step 2

  Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.

• Step 3

  Open the canned fish and place it on a plate. Remove the bones and mash the fish with a fork. If there is too much oil and fish stock, you can drain some of it to prevent the fish puree from becoming too thin.

• Step 4

  Peel the potatoes and place them in a deep plate as the first layer. Coat it with mayonnaise, add a little salt and pepper. Mimosa salad has a layered structure. If you want to serve it on a flat plate, you can use a springform pan.

• Step 5

  Place canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. It is better to put sardine or saury on potatoes. The potatoes will absorb the oil and juice, and the salad will turn out more tasty and beautiful.

• Step 6

  Drain the water from the onion and squeeze it thoroughly. Place on top of the fish and coat with a small amount of mayonnaise. There is no need to add salt, as the fish is usually quite salty.

• Step 7

  Peel the boiled eggs and separate the whites from the yolks. We grate them separately from each other. Place the next layer of whites, salt and grease with mayonnaise.

• Step 8

  We also peel the boiled carrots and grate them. Lay out the next layer, grease with a layer of mayonnaise and salt.

• Step 9

  Sprinkle the salad with grated egg yolks. If desired, decorate with greenery. At this point our salad is ready, but before serving it is better to leave it in a cold place for a couple of hours. When the Mimosa is soaked, it can be served and enjoy its unusually delicate and pleasant taste.

Mimosa salad with canned fish is very popular due to its excellent taste and ease of preparation. Often this salad is prepared for a holiday table. Along with the classic Olivier and Herring under a fur coat, this salad decorates the New Year's table favorably and is a good nutritious snack.

Mimosa salad got its name due to its similarity with the flowers of the same name. It is usually prepared in layers, with ground egg yolk placed on the top layer. Some housewives prefer to decorate mimosa with cheese, add an apple to the salad, or replace canned fish with lightly salted red fish.

So, if you liked the traditional Mimosa salad recipe, check out a few more alternative, but no less tasty versions of this salad.

Mimosa salad with sardine - a simple recipe

Very often, Mimosa salad is prepared with canned sardines in oil. Sardine is a very tasty fish, which is the “heart” of the salad and goes well with boiled potatoes and eggs. Let's look at the simplest recipe for making Mimosa salad with sardines, which can be prepared at home in a matter of minutes.

Ingredients:

• Sardine in oil – 1 can
• Potatoes – 2 pcs.
• Eggs – 3 pcs.
• Carrots (large) – 1 pc.
• Onion (large) – 1 pc.
• Mayonnaise – for dressing
• Salt, ground pepper - to taste
• Greenery - for decoration.

Preparing the salad:

1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
2. Peel the onion and cut into small cubes. Fill with cold water and add a tablespoon of vinegar. Let it marinate.
3. Open a can of sardines, transfer to a plate and remove the bones. Mash the fish with a fork until smooth.
4. Cut the potatoes into small cubes and divide into two parts. Place the first part in an even layer in a deep plate. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardine on the potatoes.
6. Drain the water from the onion, squeeze it out and place it on top of our fish. Lubricate with mayonnaise.
7. We clean the boiled carrots and grate them on a coarse grater. Lay out the next layer and also grease with mayonnaise. Lightly add salt.
8. Separate the whites from the yolks and cut into cubes. Place the whites in the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and also cover with mayonnaise.
10. We grate the egg yolks on a fine grater and cover our salad with them.
11. Decorate the Mimosa with herbs and leave it in the refrigerator for a couple of hours.

When the salad is soaked, serve it to the table and enjoy its delicate taste. Bon appetit!

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out even more tender and tastier. Try to prepare this wonderful dish according to our recipe, and you will forever remain an ardent fan of it!

Ingredients:

• Canned fish (sardine, saury) – 200 g
• Hard cheese – 120 g
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Chicken eggs – 3 pcs
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Place potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and add boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can use any canned fish for salad. Sardine or saury in oil is perfect for mimosa. You can also make a delicious salad with pink salmon. So, open the canned food, remove the bones and thoroughly mash the fish with a fork. If there is too much oil and brine, some of it can be drained so that the minced fish does not turn out to be too liquid.
4. Peel the boiled potatoes and cut them into small cubes. If desired, it can be grated on a coarse grater.
5. We also peel and grate the carrots.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheeses on a coarse grater.
8. Separate the egg yolks from the whites and grate them separately.
9. Next, take a nice deep salad plate and lay out half the potatoes as the first layer. Coat thoroughly with mayonnaise. Salt and pepper.
10. Next we lay out our fish, and pickled onions on top of it. Grease with a small amount of mayonnaise.
11. Lay out a layer of carrots and also coat with mayonnaise and salt.
12. Place the next layer of egg whites and mayonnaise.
13. Next comes a layer of remaining potatoes.
14. The cheese can be placed in the penultimate layer, also greased with a small amount of mayonnaise and covered with grated egg yolks on top of the mimosa. Sometimes the order of the layers is changed, laying out the yolks first and sprinkling grated cheese on top of the salad. It's just the way you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for Mimosa salad with melted cheese

Another recipe for a very tender Mimosa salad with melted cheese will definitely appeal to those who love tender and satisfying salads. You can prepare this Mimosa for the New Year or Birthday. And thanks to the availability of ingredients, this recipe is perfect for the everyday table. So.

Ingredients:

• Canned fish (sardine, saury) – 1 can
• Processed cheese – 100 g
• Chicken eggs – 3 pcs
• Potatoes – 3 pcs.
• Carrot – 1 pc.
• Large onion – 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Wash the carrots and potatoes and set to cook until tender. Also boil the eggs hard and leave to cool.
2. Peel the onion and cut into smaller pieces. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of the onion, while it will remain crispy and fresh.
3. Open the canned food and place it in a deep plate. Remove the bones from the fish and mash the fillet with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and will be easy to grate. Just don’t overcook, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. Take a nice deep plate or flat plate and a springform pan. Place the first layer of potatoes, grease them with mayonnaise, salt and pepper.
6. We place our canned food on the potatoes.
7. Drain the water from the onion, squeeze it out and place it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. We also grease with mayonnaise and add a little salt.
9. Separate the egg whites from the yolks and cut into small pieces. Spread the next layer and grease with mayonnaise.
10. Take the processed cheese out of the freezer, grate it on a coarse grater and place it on top of the whites. Add mayonnaise.
11. Grate the yolks on a fine grater and sprinkle them on the salad. We put the dish in the refrigerator so that it is well soaked.

After 2 - 3 hours, Mimosa with cheese can be served. The finished salad turns out to be quite filling, tasty and tender. Bon appetit!

Mimosa salad with canned tuna

Those who prefer lower-calorie and healthier foods can try making Mimosa with canned tuna. Tuna will add new flavor notes to the salad, and the fish itself is healthier.

Ingredients:

• Canned tuna – 200 g
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil jacket potatoes, carrots and eggs until tender. Drain the water and leave to cool.
2. Cut the onion into cubes, pour cold boiled water and add a tablespoon of vinegar. Let it marinate.
3. Open a can of tuna and chop the fillet.
4. Next, take a salad plate and place diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.
5. Next we place the tuna.
6. Drain the water from the onion and place it on top of the tuna. Lubricate with a thin layer of mayonnaise.
7. Place the next layer of carrots grated on a coarse grater and coat with mayonnaise.
8. Next comes a layer of chopped egg whites, which also need to be seasoned and lightly salted.
9. Cover the top of the salad with egg yolks, chopped on a fine grater. By the way, in order for the yolks to retain their beautiful yellow color, you should cook the eggs for no more than 10 minutes.

Place the finished salad in the refrigerator for 2–3 hours. During this time, it will be well soaked and become more tender. When serving, you can decorate the Mimosa with herbs, tomato roses, or even crush it with chopped walnuts. Bon appetit!

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in salad, you can try making Mimosa with sardine or saury and rice. It is better to take long-grain rice for salad, as it sticks less. It is also advisable to add cheese to the salad, which will make the taste of Mimosa more rich and delicate.

Ingredients:

• Sardine in oil – 1 can
• Long grain rice – 0.5 cups
• Eggs – 4 pcs.
• Green onions – bunch
• Hard cheese – 130 g
• Carrot - 1 pc.
• Butter – 1 teaspoon
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the can, remove the bones and mash the fish fillet with a fork.
3. Boil the rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and lay out the prepared rice as the first layer.
5. Next we place our canned food.
6. Chop the onion and sprinkle on the fish. Coat with mayonnaise.
7. Separate the whites from the yolks and grind. Place in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Grate the cheese and place it on top of the whites. Coat with a small amount of mayonnaise.
9. Grate the carrots and place in another layer. Coat with mayonnaise.
10. Sprinkle the top of the salad with grated egg yolks.

The finished salad can be served immediately or left in the refrigerator for 30 - 60 minutes. If desired, you can decorate it with herbs or place grated cheese on the top layer.

Mimosa with pink salmon - delicious salad

Using this recipe you can prepare a very tasty and appetizing Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and subtle taste. Also, this salad will perfectly complement the New Year's or holiday table, eclipsing the traditional Herring under a fur coat or the classic Olivier salad.

Ingredients:

• Canned pink salmon – 200 g
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Place potatoes, carrots and eggs in a pan and set to cook. By the way, it is better to remove the eggs 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and add boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and mash with a fork.
4. Place Mimosa salad in layers in a deep plate or bowl. It is better to place diced potatoes as the first layer. Then the liquid from the fish will saturate it, but the salad will not float. A layer of potatoes must be greased with mayonnaise, salt and pepper.
5. Next, place a layer of pink salmon on the potatoes.
6. Squeeze out the pickled onions and place the next layer on top of the fish. Lightly coat with mayonnaise.
7. Place a layer of grated carrots on top of the onion and also grease with mayonnaise. Salt and pepper to taste.
8. Separate the egg whites from the yolks. We will need the latter to decorate the salad. We cut the whites with a knife or grate them. Place on carrots, add salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks and distribute evenly over the entire surface.

This completes the Mimosa salad with pink salmon. Leave it in the refrigerator for a while so that the vegetables and eggs are soaked in the mayonnaise. Before serving, you can garnish the Mimosa with fresh parsley or dill.

Mimosa salad with butter

If the classic salad seems too dry for you, try making Mimosa with butter. Mimosa was prepared according to this recipe back in the old days. Oil made this salad more nutritious and tender, perfectly complementing the taste of vegetables and canned fish.

Ingredients:

• Canned fish (sardine, saury in oil) – 200 g
• Potatoes – 3 pcs.
• Eggs – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Butter – 50 g
• Mayonnaise - to taste
• Salt, spices - to taste

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Place the butter in the freezer so that it freezes and is easy to grate.
3. Chop the onion into smaller pieces and marinate in water with a little vinegar.
4. Remove the bones from the canned fish and mash the fillets.
5. Take a deep bowl or plate and begin to lay out Mimosa in layers. To do this, cut the boiled potatoes, divide them into two parts and place half on the bottom of the plate. Coat thoroughly with mayonnaise and salt. You can sprinkle with a little ground pepper.
6. Next, lay out the fish fillet, and pickled onions on it. The water must first be drained and the onion itself must be squeezed well. Lubricate with mayonnaise. No need to add salt.
7. Next we place the boiled carrots grated on a coarse grater and also coat with mayonnaise.
8. Next comes a layer of the remaining potatoes, which should also be greased with mayonnaise and salted.
9. Separate the egg whites and yolks and three separately from each other. Place the egg whites on the potatoes and brush with a small amount of mayonnaise. Salt and pepper to taste.
10. Take the butter out of the freezer and grate it. Place on top of the whites and add salt.
11. Sprinkle the Mimosa with grated yolks on top and decorate with herbs.

You can serve Mimosa with butter immediately after preparation. The salad should be stored in the refrigerator, because... The butter will quickly melt and the salad will lose its taste.

Mimosa salad with cod liver – very tasty

The classic recipe for Mimosa salad with cod liver is prepared according to the same principle as the sardine salad. The taste of cod liver is very pleasant and unusual. In addition, such a salad turns out to be more healthy, because the liver contains a large amount of useful minerals and trace elements that have a beneficial effect on the human body.

Try making Mimosa with cod liver and you will forever be a fan of this tasty, healthy and original salad!

Ingredients:

• Potatoes – 2 pcs.
• Cod liver – 200 g
• Hard cheese – 150 g
• Eggs – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Mayonnaise - to taste
• Salt, pepper - to taste

Preparation:

1. Wash and boil the potatoes and carrots in their skins. We also cook the eggs until done.
2. Grate the carrots on a coarse grater. We also grate the potatoes or cut them into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Mash the cod liver with the butter using a fork.
5. Separate the egg yolks from the whites and grate them separately.
6. Let's start laying out the salad. To do this, take a deep plate or salad bowl and place a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. We place our liver on top, and pickled onions on it.
8. Next, lay out the carrots, distribute them evenly and grease with mayonnaise. You can lightly salt and pepper it.
9. Place a layer of egg whites, salt and coat with mayonnaise.
10. Grind the cheese and place it on top of the whites. We also coat with a small amount of mayonnaise.
11. Next, decorate the salad with grated yolks. You can lightly pepper and add sprigs of herbs.

In order for the Mimosa with liver to soak in better, it is better to leave it in the refrigerator for a couple of hours before serving. If desired, cheese can be omitted to make the salad less high in calories. Also, some housewives prefer to add lightly fried onions in butter to Mimosa instead of fresh ones.

Mimosa with apple - a simple recipe

Mimosa with apple turns out lighter and more delicate. The apple adds a slight sourness to the salad. It perfectly complements the taste of vegetables and canned fish. Try this recipe for Mimosa with sardine and apple. Treat yourself and your loved ones with a delicious and healthy salad!

Ingredients:

• Sardine in oil – 200 g
• Apple – 1 pc.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Eggs – 4 pcs.
• Mayonnaise
• Salt, pepper - to taste

Preparation of Mimosa:

1. Boil potatoes, carrots and eggs until tender. Set aside to cool.
2. Cut the onion into smaller pieces and marinate in water with the addition of vinegar.
3. Open the sardines and remove the bones. Push with a fork.
4. Cut the potatoes into cubes or three on a grater. Place in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
5. Place fish fillet on top.
6. Drain the water from the onion, squeeze it well and place it on top of the fish. Grease with a small amount of mayonnaise.
7. Separate the whites from the yolks. Three on a grater.
8. Lay out a layer of whites. Lubricate with mayonnaise, salt and pepper.
9. Peel the apple and grate it. Spread the next layer and grease with mayonnaise.
10. Add a layer of grated carrots and coat with mayonnaise.
11. Sprinkle the salad with grated yolks on top and decorate with herbs.

This completes the Mimosa salad with apple. You can serve it immediately after cooking or leave it in a cold place for 30 - 40 minutes. If desired, you can add grated hard or processed cheese to the salad. You can also sprinkle Mimosa with chopped walnuts.

Update! For the New Year 2018, I decided to make a video for you to make everything even more clear and understandable! I post all the videos on on your YouTube channel , there are a lot of other interesting things there, so come on in, take a look, subscribe, I’ll be waiting!

Fish salad Mimosa: video recipe

Step-by-step recipe with photos

Preparing Mimosa salad will take some time, so be prepared for the process :) Honestly, I’m not a fan of Soviet, Ukrainian and Russian cuisine, largely due to the fact that the cooking process usually drags on for an hour + infinity. That’s why I prepare such dishes exclusively for the holidays or for your sake, because how can I leave my readers without their favorite New Year’s dishes :)

However, many people don’t understand me, they say that there is nothing simpler than, so definitely to each his own. By the way, I even photographed the recipe for Varenikov while visiting my mother, because I was absolutely unable to perfect this sculpting process 😀 But back to the topic!

Let's start preparing Mimosa by boiling the ingredients. Wash the potatoes, carrots and eggs, put them in a saucepan, bring to a boil, add a little salt, reduce the heat and cook the eggs for 10 minutes, the carrots for 15 minutes, and the potatoes for 20. After the required time, pierce the vegetables with a fork or knife, if they soft inside, remove from boiling water. Cool and clean. You can peel it first and then cook it. Everything except eggs :)

At this time, peel the onions, chop them very finely and pour boiling water for 10 minutes or more to get rid of excess bitterness. Mimosa salads can be different, but they always contain onion as the main ingredient, so it is advisable to make it less bitter.

The most labor-intensive part begins - grating. Mimosa is a salad whose recipe tells us to divide all the ingredients into layers. Therefore, we grate carrots, potatoes, egg whites, and cheese on a fine grater. We put everything on different plates. Mash the yolk with a fork, just like canned fish. I don’t recommend trying to grate the yolk - it will disintegrate. I rubbed and kneaded everything in layers in order to wash fewer dishes in the end.

I want to talk about fish again. You can make Mimosa salad with tuna, pink salmon, smoked squid, or anything “fishy”! I wanted to make it with tuna, but I took pink salmon simply because it was more profitable. And one more important point! Take fish in its own juice, not in oil, otherwise the salad will turn out very greasy!

Let's start laying out the layers. We start the Mimosa fish salad with fish.

Lubricate the first layer with homemade Mayonnaise. I insist that you prepare it, because it is incredibly easy to make in 5 minutes, or even less, and it tastes a thousand times tastier than store-bought and a million times healthier! Try it once and you won't regret it.

Lay out the egg whites in a second layer, brush with Mayonnaise, then add the carrots and add a little salt. I recommend using a minimal amount of Mayonnaise, otherwise the salad will be too greasy. The end result will be a very colorful Mimosa fish salad; the ingredients are bright and pleasing to the eye already at this stage!

Lubricate the carrots with Mayonnaise, put a layer of onions on top, after draining the water, of course. There is no need to lubricate it. Mimosa fish salad is already rich in fat.

Lay out a layer of potatoes, add a little salt and spread Mayonnaise again. I know that some people make this dish with rice, but I generally don’t like salads with rice, so my Mimosa salad with potatoes. I think it tastes much better this way.

The following layers: hard cheese, homemade Mayonnaise, yolk. All! Mimosa salad with pink salmon, tuna, salmon, or saury is almost ready!

Cover it with cling film and refrigerate for at least 2 hours, preferably overnight. Now you know how to make Mimosa salad!

Mimosa fish salad is already very beautiful at this stage. But let's wait a little longer.

After insisting, take the New Year's dish out of the refrigerator. Now I’ll tell you how to decorate Mimosa salad. To do this, finely chop your favorite greens and sprinkle on top. Many people post some kind of figurines made of greenery, but I can tell you for sure that such decorations are echoes of the past. Even though the salad is Soviet, we are no longer living in the times of fifty years ago. Just sprinkle with herbs!

The recipe for Mimosa salad with photos and detailed description is complete, but just below you will find a brief history without unnecessary explanation.

Cut the New Year's dish into pieces and use a spatula to place on plates. Now you know how to prepare Mimosa salad!

And I will quickly summarize.

Brief recipe: Mimosa classic fish salad

1. Wash the carrots, potatoes and eggs thoroughly, put them in water, bring to a boil, add a little salt, reduce the heat, cook the eggs for 10 minutes, the carrots for 15, the potatoes for 15-20, remove from the boiling water, piercing the vegetables with a fork and checking for softness.
2. Peel the onions, chop them very finely and pour boiling water for 10 or more minutes to remove the bitterness.
3. Peel boiled vegetables and eggs, grate carrots, potatoes, egg whites, hard cheese on a fine grater, and place them in different containers.
4. Using a fork, mash the canned fish, draining the juice first, and mash the yolks separately.
5. Making homemade Mayonnaise.
6. We begin to lay out layers of Mimosa fish salad: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (drain the water first), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
7. Cover with cling film and place in the refrigerator for at least 2 hours.
8. Remove from the refrigerator, remove with film, sprinkle with finely chopped herbs.
9. Cut into pieces and place on plates using a spatula.
10. Now you know how to make Mimosa salad!

That's all! The Mimosa fish salad turned out so beautiful, it will take time to prepare, of course, but you will delight your loved ones with the nostalgic taste of childhood 😉 By the way, are you already preparing for the New Year? Sergei and I have already bought tinsel, hung all the garlands and put up the Christmas tree. True, we haven’t dressed it up yet, we’ll do that on the weekend. What do you think, when should you start decorating your apartment, earlier or closer to December 31?

And stay with me, I recently talked about how to cook, and very soon I will tell you many other delicious holiday recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends the Mimosa recipe, like it, leave comments, rate it, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Mimosa salad - choose mayonnaise.

The first subtlety of preparing Mimosa salad is the correct choice of mayonnaise, which is used to coat each layer of the salad, except the top one. Mayonnaise should be thick and high in fat. All dietary and low-calorie mayonnaises, so popular today, can easily spoil the true taste of a real Mimosa salad and ruin any recipe. Personally, I prefer mayonnaise with lemon juice rather than vinegar, and it is advisable that it does not contain any E that is harmful to our health.

What products are needed for Mimosa salad?

In the photo presented you can see what products are needed for the Mimosa salad. To make a real Mimosa salad, you will need a can of mackerel in oil (about half the can will be used), mayonnaise, 4 small potatoes, 4 carrots, 3 hard-boiled eggs, a little red onion, and herbs. Well, and the desire to make such a Mimosa salad so that people will then lick their fingers and admire it. And for this to happen, pay special attention to the next paragraph. I even highlighted it.

An extremely important point for women who want their Mimosa salad to be the subject of universal admiration. Remember once and for all - Mimosa salad is tasty only when all the ingredients (except onions and fish) are grated strictly through a fine grater. Because the whole point of Mimosa salad is in the variety of flavors that simultaneously enter the mouth. This is even more important than making beautiful layers. I will say more - people who are accustomed to finely grated salad simply do not perceive large pieces in Mimosa and begin to turn up their nose, which is very unpleasant for the housewife. You need to salt each layer separately, but very little. Got it? Toga andlet's move on and look

How to alternate layers in Mimosa salad

The second subtlety of my recipe is the correct alternation of layers. In recipes for Mimosa salad, distributed on the internet, it is often recommended to place the fish in the first bottom layer. This is a mistake made by those who want to make Mimosa faster and easier. We're talking about how to make this salad tasty, not quick.

1) The first layer should always be a layer of potatoes. Grate two potatoes and place them on a plate so as to cover the bottom as much as possible (photo 2). But there is no need to compact the layer; the whole beauty of Mimosa salad is in its softness. Spread with mayonnaise (3).

2) Next comes canned fish - personally, I prefer “Mackerel”, aka mackerel in natural oil. Please note that all the bones from the fish must be removed, otherwise some “cooks” put the fish in the Mimosa salad just like that, with bones. This is some kind of horror. In addition, the fish must be mashed with a fork so that the salad has a uniform soft consistency. Do this on a separate plate (4), then transfer the fish to the potato bed (5).

By the way, I once tried to surprise my family and instead of fish, I put cod liver in the Mimosa salad. The taste, of course, differs from the classic one, but everyone liked it. Try it too.

3) The third layer for Mimosa is lettuce onions (red). It is cut into very small pieces. There shouldn’t be a lot of onion for the Mimosa salad, otherwise it will overwhelm the main taste of the fish and egg, but you don’t need to scald it, otherwise the small but necessary spicy note will disappear. It’s another matter if you don’t have red onion, but only the classic one - in its pure form it is very bitter for a delicate Mimosa salad, so you need to cut it and pour hot water for ten minutes, then take it out, squeeze it lightly and put it on the fish. When you add the onions, drizzle them with one tablespoon of oil from a can and coat them lightly (Photo 7).

4) Next, we use boiled potatoes again, as in step 1 - we just have two potatoes left. Distribute over the dish and coat (photo 8).
5) Next up is boiled carrots, photo 9 (rubbed into a fine grater). Sometimes I add a layer of juicy sweet and sour grated apple on top of the layer of carrots in the Mimosa salad. An apple is not necessary for Mimosa salad, but it will be a highlight that will always make your mimosa stand out from others. Mayonnaise on top.

6) Next, for the Mimosa salad, take the eggs and separate the whites from the yolks. Now we need whites, three of them into a fine grater (photo 11). We coat this layer tightly with mayonnaise, as if clogging the salad (photo 12) - then we will decorate it and work on its appearance.

7) The appearance of Mimosa salad is a separate matter. Sometimes greens are placed on top, around which grated boiled yolk is scattered, imitating a sprig of Mimosa. It is the Mimosa salad with bright yellow flower balls that pleases our eyes and reminds us of spring and the sun. The yolks are rubbed into a fine grater and are not smeared with mayonnaise, otherwise the Mimosa salad will lose its attractiveness (photo 13). Another option, no less popular - the yolks are evenly distributed over the surface of the salad, and the edges are filled with greens - also looks very beautiful (photo 14). But if you want to prepare Mimosa salad for a children’s party, make, for example, fish - children really like it, it’s been tested on our own.

Mimosa salad - video

For those who would rather see how Mimosa salad is prepared once than hear it a hundred times, we suggest watching this video. In this case they will tell you, how to prepare a homemade version of Mimosa salad, and to get a festive version, increase the number of layers - as I told you above.

Serving Mimosa Salad

The third subtlety is the correct serving of the salad. For example, a salad bowl should be transparent, then each layer is visible and the Mimosa salad looks colorful and especially appetizing. After preparing the Mimosa salad, place it in the refrigerator for about two hours so that the layers of the salad are soaked. Decorate the salad immediately before serving.

I read here that some “experts” in their recipes advise putting large lettuce leaves on top of Mimosa. Wow, what rude proletarian bad manners. Thin salads need to be decorated subtly. For example, Mimosa dill or young green onions are perfect for salad. Cut them very finely and sprinkle this mixture around the salad bowl, without touching the center. The Mimosa salad will be exemplary - delicate as the flower itself and no frills!!! Or, if you want, you can draw a sprig of mimosa using greenery and yolk - that will be great too. Sorry to repeat myself, but when I see Mimosa salad made crudely, I don’t even want to try it.

Zhenya Zhukova especially for

What other recipes are often looked at by people who are looking for the topic of Mimosa salad recipe?

. Shrimp are rightfully a delicacy, a product of haute cuisine. If you want to build a table based on seafood cuisine and make Mimosa with fish, shrimp will become your reliable helpers. Well, let's diversify our delicious menu with new recipes? Let's begin our transformation...

. In addition to Mimosa salad, why not add other popular recipes to your collection. Just listen to how their names sound, it’s a whole song - “Pomegranate Bracelet”, “Gill Grouse’s Nest”, “Shanghai” - chicken and pineapples, “Capriccio” - chicken with prunes. New taste sensations are guaranteed.

. Greek salads and Greek cuisine are known all over the world as very healthy, tasty and healthy dishes. For a person who wants to prepare Mimosa-level salads, it can provide even more opportunities to demonstrate culinary talents. Well, let's get a taste of true Greece?

. Squids have become a decoration for many salads. Of course, they are unlikely to find a place in the Mimosa salad, but if you are preparing several salads, squid can be an excellent flavor alternative. Plus they can be decorated in a very original way. Try it, we are sure you will like it.

. Salads with cod liver have long been firmly established at the top of culinary ratings. Some recipes even suggest sometimes replacing fish with cod liver in Mimosa salad to get new taste sensations from Mimosa salad. If you like this product, here are some good recipes.

Mimosa salad - reviews and comments

Zhenya, review on the topic “Mimosa salad”.
It so happened that I am allergic to onions, so Mimosa salad for a long time was, so to speak, beyond my culinary competence. But recently I read a recipe in one of the women’s magazines where a woman advised those who don’t like onions to replace them with grated apple. I really think it's possible. I decided to make it, my daughter ate it and said - mom, it’s delicious, my husband liked it too, and it’s even better for me. So, I advise everyone who doesn’t like onions - replace it with an apple, don’t give up Mimosa, the salad is excellent. It’s just important to lightly squeeze the grated apple pulp, otherwise the salad will “float” in the apple juice.

Anna, review on the topic of Mimosa salad
Many thanks to the editors of the magazine and personally to the author for such a detailed recipe. Everyone said my Mimosa Salad (made using this recipe) was amazing. And yet, as a lover of experimentation, I wanted to add something to this composition, and I found a product that fits well into the proposed Mimosa salad. Or rather, it already existed - mayonnaise, but I have mastered my own homemade mayonnaise and will say that it fits perfectly and makes the taste of the dish even better. Try it too, because it’s quite easy to prepare.

From the editor. We agree with our reader Anna - everything you make is always tastier than store-bought. And especially for those who want to try the recipe for Mimosa salad with homemade mayonnaise, we offer special material how to make homemade mayonnaise .

Valeria, review on the topic of Mimosa salad recipe
I also want to thank the editors for this Mimosa salad recipe - I tried different recipes, but my husband liked this one the most. My next experiments - as you advise, try to make Mimosa salad with cod liver, it will probably also turn out very tasty, and secondly, try this homemade mayonnaise, how it goes with it. In a word, everything is ahead of me, I’ll write about the results.

Daria, review on the topic Mimosa salad recipe
Editors, it’s a shame you put on a video interpretation of Mimosa salad, your recipe from Zhenya Zhukova is much better and tastier. The video has a very simple recipe, so quickly put it on the table and declare that it’s Mimosa, a real salad can’t be prepared at that pace. And then it was correctly noted that in the Mimosa salad everything should be very thin and at the same time multi-layered, so that several layers get into the mouth at once, and all the different flavors are felt. And large pieces in one layer are ridiculous.

No matter how popular a recipe you take, it always has a bunch of variations. The Mimosa salad did not escape this fate either. No, I understand that perhaps “with grated apple” is tastier, but I want to try the salad as it was intended by the author. If you are looking for exactly that authentic recipe, then Mimosa salad with saury is especially for you, a classic recipe with photos. Preparing the salad is very easy: for Mimosa there is little to cut - all ingredients, except onions and canned fish, are grated. Mash the fish with a fork. And only the onion will need to be finely chopped. I remember when I did it for the first time, I was surprised at how little strength and energy it took me. And what a wonderful effect it had on my future husband, who decided that I was a great cook (although, to be honest, I had a dozen dishes in my arsenal, and the eleventh was “Mimosa”).

Ingredients:

• can of saury,
• 2 potatoes,
• 1 carrot,
• 3 eggs,
• half an onion,
• mayonnaise
• a bunch of parsley (for decoration).

It’s always a little strange to me how such a tasty thing can be made from such a meager set of products. Indeed, the Mimosa salad is a miracle of culinary ingenuity that we inherited from an era of scarcity.

Method for preparing Mimosa salad, recipe with step-by-step photos

To prepare the Mimosa salad, first let the potatoes, carrots and eggs boil. I cook them all together, although they take different times to cook. After about half an hour, I take out the eggs so they don’t burst. And then after 40 minutes I take out everything else. While the vegetables are hot, it is difficult to peel them and especially grate them. Therefore, you must first cool the potatoes and carrots. The fastest way to do this is in cold water. Some people cook the vegetables for the salad the day before. But I prefer not to do this: the potatoes can turn blue and become hard overnight. Freshly brewed it is always good.

There is still no consensus on how to properly prepare this salad: exactly how the layers should alternate. Someone lays out a layer of potatoes first. I always start with fish. I drain the liquid. Properly! You can also shake the jar just to be sure.

I simply mash the saury with a fork.

I put it on the bottom of the salad bowl. Or on the bottom of special salad bowls, which I usually use for Mimosa or herring under a fur coat, because I still don’t have a salad bowl with a flat bottom and vertical sides, which is best for layered salads.

Now you need to chop the onion. As small as possible. Our salad belongs to the “tender” category, so we follow the path of creating the greatest softness of ingredients. Place the onion on the saury. Level the layer and compact it with a spoon.

You can skip the next step - the classic Mimosa salad recipe does not require a layer of parsley. But if you want to get a spectacular green layer, then feel free to add a layer of parsley. This will not affect the taste of the salad in any way, because traditionally it is decorated with parsley, only it is laid out on top.

Now a layer of mayonnaise. Everyone decides for themselves how much mayonnaise to put in Mimosa. I do thin layers.

We clean the eggs. We separate the whites from the yolks - we will sprinkle them on top of the salad so that it lives up to its name. Grated yolks give it a resemblance to spring yellow flowers.

Three whites on a coarse grater.

Lay out and compact in a circular motion so that the layers are dense. Then the salad will be better soaked.

More mayonnaise.

Peel the carrots. And also three on a coarse grater. We lay it out, level it and put mayonnaise on top again.

Now it's the turn of the potatoes. We clean, grate, and lay out.

We compact it. The photo clearly shows how, after leveling, a pile of grated potatoes produces a five-millimeter layer.

Cover with mayonnaise.

Only the yolks remained. It is better to grate them on a fine grater. Sprinkle the resulting crumbs over our salad.

That's all. It is better to let the salad stand in the refrigerator for a couple of hours, then the taste will be excellent - all layers will be thoroughly soaked. However, nothing bad will happen if you serve it to the table as soon as you prepare it. I still need to release the salad from the mold. This is done very easily - I just slowly lift the form.

The salad remains on the plate :)

Some housewives also like to decorate their holiday salads with a variety of vegetable flowers, or even more complex compositions reminiscent of children's appliqués. You can also decorate the salad however you like. But remember that the decorations must match the salad itself. Therefore, it is better for them to take those products that are already available inside. An exception is made for greenery. It goes well with any dish.

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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