Mimosa salad with cheese 6 layers. Mimosa salad with cheese and butter. How to make layered mimosa salad with cheese

The name of this dish fully corresponds to its incredibly delicate taste and original appearance. The snack appeared in 1970 and immediately became very popular among the population of the Soviet Union. This was due to the great shortage of most products in those days, and to prepare mimosa salad with cheese, the most affordable and simple products were required.

The light dish has a real spring name, although most often it is served in the winter, for New Year's celebrations. To create an original mimosa salad with cheese, use a regular chicken egg. In some methods, they can be replaced with quail ones, but taking into account larger quantities. The whites associate snowdrifts, and the yolks associate mimosa flowers. In addition, you can put a lush sprig of dill on top.

With this dish you can always create a festive atmosphere regardless of the time, spending a minimum of free time on it.

Step-by-step classic recipe for mimosa with cheese

For beginners, it is worth noting that it is assembled from layers, one after another.

We will need:

• canned fish - 1 can;
• potatoes - 4 pcs.;
• carrots - 4 pcs.;
• eggs - 5 pcs.;
• mayonnaise - it is best to take high fat content so that it does not spread;
• onion - 1 pc.;
• salt and fresh dill.

Proper preparation of mimosa salad with carrots

1. First you need to cook all the vegetables that you will need for cooking.
2. Three potatoes and carrots. Thanks to this, the layers will not disintegrate and will retain their original shape for a long time.
3. While we are grating and laying down the layers, we should boil the eggs with which we will decorate our dish.
4. Please note - in order to get yolks of a bright and uniform color for mimosa with carrots, the eggs need to be boiled for no more than ten minutes!
5. To serve the classic mimosa salad with potatoes and cheese, according to the recipe, you should choose a transparent salad bowl. This will help the dish look more attractive and allow all guests to see its layers in detail.
6. Pour the bottom of the container with mayonnaise with a high percentage of fat and add half a portion of potatoes. We spread it evenly over the entire plane. Don't squeeze it! The layer should come out quite fluffy.
7. Each of the layers will be smeared with mayonnaise and lightly salted to taste, so remember that these processes are done after each step with the ingredients for preparing mimosa with carrots recipe.
8. The second component will be canned food. To do this, you need to grind the fish in a separate container and remove all the large bones. We put the whole jar and distribute the product in the same way.
9. Spread the third layer of chopped onions. In addition, it can be pickled using regular vinegar and table salt. This way you can get a more interesting flavor.
10. Sprinkle remaining potatoes on top.
11. The carrots will be the final layer.
12. Next comes the process of decorating the mimosa salad with carrots. Peel the shells from the eggs and carefully separate the whites and yolks. Three of them on a grater in different containers.
13. Sprinkle with protein first, and then give the salad a rich spring color.
14. At the end, place a medium sprig of fresh herbs in the center.

To soak the dish, leave it in the refrigerator for a while.

How to make layered mimosa salad with cheese

Please your loved ones with an interesting cold appetizer that goes well with any main course. It is ideal as an independent meal and can fully saturate the body.

The ingredients required for the snack correspond to the recipe described below. The only and main difference is the hard Russian cheese. It is worth taking a small piece of cheese weighing 150-300 grams. But if you are a big fan, you can add it at your discretion. In addition, an increase in repetitions of layers is allowed. Just remember that if you make more layers, you will need several times more components. Experiment and choose the most optimal cooking option for yourself.

Classic recipe for mimosa salad with cheese

1. Boil vegetables before cooking.
2. We also cook our eggs in another pan at the same time.
3. The onion should be chopped into crumbs and scalded with boiling water. This will help you remove excess bitterness so that mimosa salad with potatoes and cheese has the most pleasant taste.
4. The dish should be collected immediately into a serving container.
5. Grind pieces of boiled potatoes using a grater and pour mayonnaise on it. You can add a little salt. As an option for the classic mimosa with cheese recipe, you can simply mix everything so as not to wait a long time for soaking.
6. Next, add the grated carrots.
7. Crush the canned food in another container and pour it over the vegetables.
8. Drain the liquid from the onion and add it on top.
9. Sprinkle egg whites along the entire perimeter of the dish according to the classic recipe for mimosa salad with cheese.
10. Remember that each layer of components must be generously lubricated with mayonnaise.
11. The penultimate one is to add the cheese.
12. At the end, sprinkle with yolks and add a sprig of fresh dill or any other herbs that you have on hand. It will add its own flavor to the dish. You can simply cut it and sprinkle it on top.

Step-by-step recipe for a classic mimosa salad with cheese and salmon

It’s simply impossible not to love this version of fish. The fish not only has an amazing taste, but it is characterized by the absence of small bones, which many people are often afraid of. In addition, salmon contains many beneficial vitamins and fatty acids. This product helps fight diseases of the cardiovascular and nervous system, increases metabolism, improves vision, etc.

Simple mimosa salad with cheese and canned red fish: a step-by-step classic recipe

Puff snacks always have a very beautiful appearance and look harmonious at various feasts and feasts. The healthy components of the presented dish enrich your body with vitamins and microelements, which help improve a person’s physical condition. Therefore, mimosa salad with cheese, according to the recipe on the website, will be an excellent dish to diversify not only your table menu, but also your everyday one.

We will need the following products to assemble winter mimosa salad for a small group of six people:

• canned salmon meat - 1 can;
• eggs - 4-5 pcs.;
• cheese - 150-200 gr.;
• onions - 1 pc.;
• mayonnaise.

Current tips on how to prepare mimosa salad with cheese:

1. Cook the eggs for 8-10 minutes until they are hard-boiled.
2. Remove the shell and separate the white from the yolk.
3. Open the can of salmon and pour it into a plate.
4. We select the seeds and skin and follow the step-by-step recipe for mimosa salad with cheese.
5. Mash the fish meat into a paste.
6. Peel the onion and cut into cubes.
7. Pour in hot liquid to remove the sharp taste of bitterness.
8. We take a couple of proteins and grind them on a grater with small holes directly into a plate for serving mimosa salad with cheese and potatoes.
9. Place the salmon evenly, and soaked onion on top.
10. Drizzle generously with mayonnaise.
11. We grate the cheese in the same way and add it to the dish.
12. Cover the layer with the remaining proteins and add mayonnaise.
13. Take the yolks and rub them through a sieve. This way, layers of mimosa salad with hard cheese will look much neater and more fluffy.

Delicate mimosa salad with potatoes, carrots, crab sticks and cheese

To add variety to the festive table, a dish with a canned food base can be radically changed and new types of products added to it. This way you will get a new and unique taste of the classic mimosa salad with cheese and potatoes every time.

To prepare an original cold appetizer we will need:

• crab sticks - 1 pack;
• eggs - 5 pcs.;
• cheese - 200 gr.;
• butter - 150 gr.;
• onion - 1 pc.;
• apples (sour varieties) - 2 pcs.;
• mayonnaise.

All stages of preparing mimosa salad with potatoes, carrots and cheese

1. Place the butter in the freezer for a while. We grate or cut it into small chips using a sharp kitchen knife immediately before use.
2. We remove the peel from the onion and carry out the process of fine chopping. Fill with cold purified water for half an hour.
3. Boil eggs for mimosa with potatoes and cheese.
4. Remove the peel from the apple and chop it.
5. Grind the remaining components in the same way.
6. The main point is that all components must have the same temperature regime. That is, you don’t need to put hot eggs in a mimosa with cheese. Wait until they cool down.
7. Take a transparent salad bowl and place egg whites there evenly.
8. The second layer in the classic step-by-step recipe for mimosa salad with cheese will be cheese.
9. Sprinkle butter over the entire surface.
10. Drain the cold liquid from the onions and add to the appetizer. Pour 1/3 of the mayonnaise on top.
11. Next come crab sticks and apples.
12. Cover all the ingredients for the cheese mimosa with a generous layer of mayonnaise.
13. At the end, sprinkle everything with grated yolks.

Classic step-by-step recipe for mimosa salad with cheese in an original and festive form

Surprise all your guests, friends and family by serving not just a salad, but a real creation of culinary art. You can choose absolutely any shape that you can bring to life. In addition, using cardboard blanks with different patterns and shapes, you can quickly and easily build your own unique masterpiece of the classic mimosa salad with cheese.

Ingredients that go into the dish:

• canned mackerel meat - 1 can;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• cheese - 200-250 gr.;
• mayonnaise - 200-250 gr.;
• eggs - 5 pcs.;
• olives and herbs.

Step-by-step recipe for “curvy” mimosa with cheese

1. We wash the vegetables under running water. Let it cook on the hob for half an hour.
2. Clean and grind.
3. Boil the eggs. It will take you no more than 10 minutes.
4. From previous recipes we remember what to do with eggs.
5. Next, grate them on a fine grater into different plates, according to the recipe for mimosa with cheese.
6. We process hard cheese using a grater with medium holes.
7. The onion is finely chopped and scalded with boiling water.
8. Open the canned fish and pour out the oily liquid. We press it carefully.
9. Take a large dish and put the potatoes there. We form any shape with our hands. Can be made in the shape of a flower or an animal. Use your imagination, and you will definitely end up with a mimosa salad with cheese according to the classic recipe, but in a special shape!
10. Add some salt.
11. Pour mayonnaise over potatoes.
12. Place the fish in an even layer.
13. Washed onions and carrots. Add mayonnaise again.
14. Sprinkle with cheese and cover with mayonnaise.
15. And the last thing is to decorate a special form of mimosa salad with carrots and cheese. If you have chosen an animal as the main figure, you can make the body out of whites and the head out of yolks.
16. Olives are suitable for eyes, and legs can be made from small pieces of carrots.
17. We put this beauty in the refrigerator for 120 minutes, thereby allowing the layers in the mimosa with cheese and potatoes to soak thoroughly.

A rather interesting choice is mimosa salad with raw carrots. So how? It certainly sounds very unusual! The taste of this dish is incredibly mesmerizing. And under no circumstances replace it with the Korean or boiled version. Then you will lose all the originality of the snack.

Recipe for an unusual mimosa salad with raw carrots

So, we need the following components:

• saury - 1 jar;
• eggs - 4 pcs.;
• cheese - 150 gr.;
• carrots - 2 pcs.;
• mayonnaise.

Description of the technology for preparing mimosa with raw carrots

1. Special culinary molds help to form portions beautifully. But if you don’t have any of these on hand at home, then a cut plastic bottle is ideal. Plus, you don't need to wash it!
2. Place the cut out shapes on the serving container.
3. Drain the oily liquid from the fish, crush it and pour mimosa with potatoes, raw carrots and cheese as the first layer.
4. Pour mayonnaise and add grated whites.
5. Pour out the chopped carrots, distributing them well over the entire area.
6. Pour mayonnaise and add cheese.
7. At the end, sprinkle the mimosa salad with carrots with yolks. There are two ways to grind them: you can use a simple fork or a sieve.
8. We don't take off our uniform! Place the dish in the refrigerator to steep.
9. Before serving, wipe the surface of the plate from unnecessary food residues and only then remove the plastic.

Layered, hearty and healthy mimosa salad with cheese is ready to serve.

In the end, it is worth saying that the main recipe for this dish has already gone through a bunch of modifications many times. People add and subtract different ingredients, use different ways to process vegetables, etc. The most important thing in culinary creativity is cooking with love. If you like this activity, then you will always get different goodies. We wish you success!

Mimosa salad is very popular and loved by many. It is prepared quickly, and the ingredients required for its preparation are very simple. The constant ingredients of the salad remain fish, eggs and mayonnaise, but I want to suggest you prepare it with cheese. Mimosa salad too can be supplemented with butter or apple, and if you replace canned food with fresh fish, the result will be simply amazing. In this article I will tell you how to do it simply and tasty.

Classic step-by-step recipe for Mimosa salad with canned food and cheese

Inventory: grater, bowls, board, knife, serving plate.

Ingredients

Step-by-step preparation

1. Take 420 g of potatoes, 360 g of carrots and 5 eggs. Boil everything until fully cooked, then cool and peel.
2. Then we prepare canned fish. It could be canned saury, pink salmon or sardine. Drain off the excess liquid and mash the fish with a fork. I needed 1 can of canned food.
   
3. Chop 120 g of onion very finely.
   
4. Next, grate 160 g of hard cheese. If desired, you can use cream cheese.
   
5. We also grate the boiled potatoes and carrots.
   
6. For boiled eggs, separate the whites from the yolks and rub them into a separate bowl.
   
7. Let's move on to forming the salad. It can be served either on a common platter or prepared in portions. In this case, you need to use a pastry ring. Place canned fish as the first layer on a plate or dish.
   


8. Then lay out the grated potatoes, salt, pepper and grease with mayonnaise.
   


9. After this, lay out the grated carrots. It also needs to be salted and peppered to taste.
   



10. We make a mayonnaise mesh on top and sprinkle everything with grated yolks.
    
11. We trim the salad with a spatula and remove the remaining food from the plate so that the dish looks neat.
    
12. We decorate the salad with fresh parsley and can serve it to guests. This salad will be an excellent decoration for the holiday table.
    

Video recipe

You can watch the video on how to prepare a classic mimosa with cheese.

Step-by-step recipe with photos of Mimosa salad with cheese and butter

Cooking time- 40 minutes.
Number of servings – 5-6.
Calorie content per 100 g– 247 kcal.
Inventory: microwave, grater, bowls, pan, board, knife, salad bowl.

Ingredients

Step-by-step preparation

1. We take fresh pink salmon weighing 400-430 g, wash it well and clean it of scales and entrails. Then we cut off the head and tail, and cut the rest of the carcass into medium pieces.
   
2. Place the pieces in a microwave-safe bowl and add a little salt. Place the fish in the microwave for 15 minutes and then cool.
   
3. Take 8 eggs and boil until fully cooked (about 10 minutes after boiling).
   
4. Grate the whites of 4 eggs into a salad bowl on a fine grater, and then carefully distribute the first layer with a fork.
   


5. Then we prepare the fish for the salad. We clean the cooled pieces from skin and bones, and then mash with a fork.
   



6. Grate 65 g of frozen butter on a coarse grater. It will give the salad even more juiciness.
   
7. Finely chop 110 g of onion and place it in the oil.
   
8. Then we repeat the layers. Grate 4 egg whites on a fine grater.
   



9. We level the fish over the entire surface and coat it thoroughly with mayonnaise.
   
10. Add the final layer of grated yolks. The finished salad can be decorated with fresh herbs.
    

Video recipe

Don't miss the video recipe for Mimosa salad with pink salmon and cheese.

Mimosa salad with apples and cheese

Cooking time- 20 minutes.
Number of servings – 5-6.
Calorie content per 100 g– 172 kcal.
Inventory: grater, bowls, board, knife, salad bowl.

Ingredients

Step-by-step preparation

1. First, let's pickle the onions. Finely chop 90 g of onions.
   
2. Place it in a bowl and add 50 ml of vinegar and 100 ml of cold water. Leave the onion to marinate for 15-20 minutes.
   
3. Place saury (2 cans) in a salad bowl and mash it with a fork. Excess liquid must be drained. If desired, saury can be replaced with pink salmon.
   


4. Then drain the liquid in which the onion was pickled and lay it out in the next layer.
   
5. Peel a medium-sized apple and grate it on top of the onion using a coarse grater.
   


6. Coat the eggs with mayonnaise and then add 120 g of grated cheese. To make the cheese layer more airy, grate it directly into the salad bowl.
   
7. Let the salad soak for a couple of hours in the refrigerator and then serve to the guests.
   

Video recipe

Mimosa salad is a classic treat for the New Year's table. It is prepared in different ways, but the basic set of products practically never changes. Mimosa must be prepared with fish and cheese. It can be herring or mackerel, but it will be better and tastier if you add canned pink salmon or chum salmon to the salad. Baked fresh trout pulp also goes great with this salad. The interesting thing is that you only need to bake it for about half an hour, seasoning it with salt and seasoning. As soon as the pulp has cooled, it is quite possible to put it in a salad, having first removed the bones.

It is not necessary to add onions to Mimosa, but if you still like it, then the best option so that it does not take away the delicate taste of the entire salad is to marinate it. It's very easy to do. First, chop the onion into small cubes. Place it in a cup or bowl. Add sugar and vinegar and pour boiling water over it. Let it sit for five minutes. Now you can drain the water and cool the onion. It will not give any sharpness and bitterness, but will remain crispy and fresh.

Step-by-step video recipe

You can also change the layers of salad to your taste, but it is better to coat every third product with a small amount of mayonnaise.

Ingredients:

• Category: Main coursesSalads
• Number of servings: 6
• Cooking time: 1 hour
• Difficulty: easy
• Nutrition system: vegetarianism

• Calorie content: 172.99 kcal
• Proteins: 8.7 g.
• Fat: 12.77 g.
• Carbohydrates: 6.3 g.

Cooking the dish step by step with photos:

To prepare the New Year's salad "Mimosa" with cheese according to this recipe, we will need: potatoes, carrots, chicken eggs, onions, canned fish, mayonnaise and hard cheese.

To prepare the Mimosa salad, we will need boiled vegetables and eggs, so the first thing we will do is cook everything. The finished carrots and potatoes are cooled and peeled. The eggs are also peeled and allowed to cool. Grate the potatoes onto the bottom of the dish using the finest grater. Lubricate the potatoes with a thin layer of mayonnaise.

The fish needs to be mashed so that it is in the form of a paste. Place the fish on the potatoes and cut the onion into small cubes. It can be marinated in advance in boiling water, sugar and vinegar.

Grate the egg white and place it evenly on the onion.

We also grate the carrots on the finest grater and smooth them over the onion. You can spread it a little with mayonnaise.

There are many ways to prepare Mimosa. This is a very easy salad to prepare, and the preparation process will take a little time. It is recommended to serve this salad in a transparent container (bowl or bowl) so that its varied and bright contents can be seen. Your guests will be captivated by this delicious appetizer.

The name speaks for itself. Mimosa salad is named after a light and very beautiful yellow flower, so it is customary to decorate it with grated yolk. We will look at some of the most common cooking options. Let's start with the classic recipe.

Classic Mimosa salad with cheese

To prepare the classic version we will need:

1. Eggs – 5 pcs.;
2. Mayonnaise – 60 gr.;
3. Onions – 1 pc.;
4. Hard cheese – 100 gr.;
5. Canned fish – 200 gr.;
6. Salt to taste.

First, let's start preparing the food: grate the cheese, mash the fish with a fork and boil the eggs. Then cut the onion into small cubes. Pour the onion into a bowl and season it with 9% table vinegar. When the eggs are boiled, separate them into yolks and whites, and after separation, grate them on a fine grater.

Place grated egg whites on the bottom of the salad bowl. Next, spread the grated cheese, and half the mashed fish on top of the cheese. Lubricate everything with mayonnaise and salt to taste. Drain the vinegar from the onion and place it in a salad bowl.

The remaining fish is placed on top of the onion. Season with mayonnaise.

Now all that remains is to make the decoration. To do this, take pre-grated egg yolks and sprinkle them on top of our salad. You can use almost any cheese, the main thing is that it can be grated. As a result, the salad turns out airy and tender, and the fishy taste is almost invisible.

For those who are not afraid to gain weight and love to eat delicious food, we recommend adding 100 grams of grated butter to the layer with onions, and before serving, take the Mimosa out of the refrigerator 10-15 minutes before serving and let the butter warm up a little.

"Mimosa" salad, recipe with cheese - an old recipe

The history of this version of the salad began back in the 70s, when Mimosa was able to squeeze herring under a fur coat and Olivier salad from New Year's tables. It was the universal love for this salad that led to the emergence of a wide variety of cooking options.

To prepare Mimosa salad with cheese, we will need:

1. Potatoes – 4 pcs.;
2. Eggs – 6 pcs.;
3. Carrots – 2 pcs.;
4. Hard cheese – 50 g;
5. Onions – 1 pc.;
6. Canned mackerel – 1 can;
7. Mayonnaise – 200 gr;
8. Salt.

1. Boil the carrots and potatoes in their skins, then put the vegetables on a plate and let cool. In parallel with the vegetables, set the eggs to boil (hard-boiled); when they are ready, put them in cold water and let cool;
2. Finely chop the onion with a knife and pour boiling water for 2 minutes, then drain the water;
3. Mash the fish with a fork;
4. Grate potatoes and carrots. Separate the cooled eggs from the yolks and whites. Grate the yolks and whites separately on a coarse grater. We also grate the cheese, only now on a fine grater.

Now that all the products are ready, we begin to lay out layer by layer:

• 1st layer – potatoes (they need to be salted);
• 2nd layer – onion;
• 3rd layer – hard cheese;
• 4th layer – mashed fish;
• 5th layer – egg white;
• 6th layer – carrots;
• Layer 7 – grated yolks as decoration.

At the same time, coat each layer with mayonnaise and level it evenly.

Mimosa salad with melted cheese

Many people probably know that you can replace hard cheese with processed cheese, and the salad will not lose its tenderness, but will only gain a contrast of flavors.

In order to prepare Mimosa with processed cheese we need:

1. Potatoes – 4 pcs.;
2. Carrots – 2 pcs.;
3. Onions – 1 pc.;
4. Eggs – 4 pcs.;
5. Processed cheese – 2 pcs. (the fatter the better);
6. Canned fish – 1 can;
7. Mayonnaise – 300 gr.;
8. Salt and dill;

We prepare all products as described above. We begin to lay out layer by layer on the dish. At the same time, coat each layer with mayonnaise.

• 1 – potatoes;
• 2 – fish;
• 3 – grate the processed cheese;
• 4 – grated protein;
• 5 – carrots;
• 6 – decorate with grated yolk and dill.

mjusli.ru

Mimosa salad with cheese (classic recipe)

Salmon in its own juice – 150 g

Onions – 1 pc.

Hard cheese – 60 g

Butter – 50 g

Ground black pepper - to taste

Cooking Instructions

I suggest preparing a classic Mimosa salad with cheese, which will become a real decoration for the holiday table. Despite the presence of butter and mayonnaise, the salad turns out to be very tender and airy, although very high in calories. I prefer to serve this salad in the form of a cake or in transparent glasses.

To prepare Mimosa salad with cheese according to the classic recipe, you must immediately prepare the ingredients according to the list.

Place the eggs in a saucepan, add cold water, bring to a boil and cook for 10 minutes. Grate the whites on a coarse grater and place on a plate. Grease with mayonnaise.

Mash the canned salmon with a fork. Place a layer of fish on the protein and pepper to taste.

Finely chop the onion and add hot water for a few minutes.

Place a layer of onion on the fish and brush with mayonnaise.

Grate the cheese on a fine grater and place on the onion.

Grate the butter on a fine grater, place on the cheese and coat with mayonnaise.

Grate the yolk on a fine grater and distribute over the entire surface of the salad.

The classic Mimosa salad with cheese is ready. Bon appetit!

www.iamcook.ru

Mimosa salad, Cheese salad

Mimosa salad is a very beautiful dish. And since the salad is prepared quite simply, it can often be seen on the holiday table.

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. :)

This fish, egg and cheese salad just melts in your mouth! Do you need delicious salads for the New Year 2018, recipes with photos, new ways to decorate traditional Mimosa? This recipe ticks all the boxes.

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

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.

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!

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.

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.

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.

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.

Salad “Mimosa” is a layered fish salad that will decorate the festive table on a birthday or 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, and not with potatoes.

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

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

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 salad “Goat”. You can use your favorite salad as a base. For example, fish puff salad.

New Year's table recipes are often those dishes that we rarely cook on the daily 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.

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

A delicate layered salad of canned fish looks very elegant!

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.

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!

www.russianfood.com

Classic Mimosa salad with cheese. Step-by-step recipe with photos

• • Preparation
  • 5 minutes
• • Cooking time
  • 30 minutes
• • Portions

From the history Mimosa salad it is known that it appeared in the Soviet Union in the early 70s. But who came up with this delicious canned fish salad still remains a mystery. Whether it was a famous chef or a simple housewife is not known to this day. Be that as it may, this salad has been recognized and approved by the Soviet people since the beginning of its existence.

Many women's magazines and cookbooks immediately began to popularize this recipe to the masses. Affordable and simple products, along with the delicate taste and festive appearance of the salad, could not help but attract attention. Since then, there have been more than enough Mimosa salad recipes.

Many housewives, of course, have their own special recipe for preparing it. Some people like to cook it with potatoes, some cook this layered salad with sardines and rice, and some use the classic recipe. Mimosa salad" classic with cheese, a recipe with a photo of which I want to offer you today, is prepared from eggs, canned fish in oil, onions and cheese.

Classic Mimosa salad with cheese - recipe

Boil hard-boiled eggs. Cool them and peel them. Separate the whites from the yolks. In a separate bowl, grind the yolks into fine crumbs. They will be used to top the salad.

Grate the whites on a fine grater.

Peel the onions and carrots. Cut the onion into small cubes.

Grate the carrots on a medium or fine grater.

Fry the carrots, stirring, in vegetable oil until tender.

Mash the pieces of canned sardine with a fork.

Grate the processed cheese on a medium grater. All ingredients are cooked and you can begin to form the salad. Place the first layer of sardines. Cover with a layer of onions.

Lubricate this layer with mayonnaise.

Add fried carrots.

Add mayonnaise again. Add some salt.

Use a spoon to flatten the carrots.

Place a layer of grated whites. Mayonnaise in this layer is optional.

The final layer of Mimosa salad is processed cheese. Place it on top of the salad in a mound.

Sprinkle the salad with yolk crumbs.

Mimosa salad with melted cheese almost ready. All that remains is to decorate it at your own discretion. You can use chopped green onion feathers and olive rings as decoration. You can do it differently. For example, place a lush sprig of dill on the salad, which will act as a mimosa stem, and make flowers from the yolks.

Classic Mimosa salad with cheese is ready. To make it even more tasty and juicy, put it in the refrigerator for 1 hour. Enjoy your meal. I also recommend making a layered salad with sardines and beets.

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Ingredients and how to cook

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ingredients for 6 servings or – the number of products for the servings you need will be calculated automatically!’>

Total:

Cooking time: 1 hour 20 minutes

cooking method

1. I’m used to assembling salads with already prepared ingredients, which I advise you to do:

– put the butter in the freezer so that it is easier to chop;

– boil the eggs hard, cool, peel, separate the whites from the yolks and grate them into separate bowls;

– peel the onion, finely chop it, put it in a bowl and fill it with ice water, leave for 10 minutes (I like crispy onions, if you like soft ones, then pour boiling water), then put it on a paper towel and let the excess moisture be absorbed;

– grate hard cheese;

– drain the liquid from the canned food (but not all, so that the fish is not dry) and knead it with a fork to obtain a more or less homogeneous mass.

2. All components are prepared, all that remains is to assemble the salad (butter is the only ingredient that we do not prepare in advance, otherwise it will melt). Place the ring on a flat dish and start assembling: egg whites-mayonnaise-grated cheese-canned food-mayonnaise-onion-butter-egg yolks. Decorate with fresh dill.

Serve Mimosa on the table and treat your guests!

Mimosa with butter and cheese step by step recipe

This salad recipe has firmly entered the top ten most popular appetizers. It looks great on the holiday table, you can prepare it for any event or just because you are bored. All the necessary products for preparing Mimosa salad with cheese and butter are almost always on hand.

Let's start with preparing the products.

Lay the salad in layers. The controversial question is what to post and why in the right Mimosa? Don't stress about this, the only prerequisite here is that the top layer should be made from egg yolks. Every housewife makes Mimosa delicious.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer I use is egg whites, apply a mayonnaise mesh on them, and sprinkle with grated cheese on top. Cheese enhances the taste of the salad.

Decorate the salad with dill sprigs.

Mimosa salad with cheese and butter is very tender and tasty!

Mimosa salad is a classic that is very often on holiday tables. This salad is associated with spring, when the first flowers appear, so this salad is almost always prepared for March 8th. But this salad can also be prepared for other holidays: New Year or Birthday. In this article I will write two recipes for Mimosa salad from canned fish. The first recipe is the classic one that appeared first. The second recipe is more common.

Design options for Mimosa salad

Choose any recipe, decorate the salad as you wish. The simplest design is a salad sprinkled with egg yolks, grated on a fine grater. But you can also dream up. In general, read and cook with pleasure. Also write your comments on these recipes.

If you want to try new salads that will be very useful on the holiday table, then be sure to read my article, which contains 4 proven recipes for new salads.

This recipe is one of the very first; later they began to add potatoes and carrots to Mimosa. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• canned fish in its own juice - 250 gr. (pink salmon or salmon, you can take white fish)
• boiled eggs - 5 pcs.
• hard cheese - 100 gr.
• butter - 20 gr.
• onions (can be replaced with green ones) - 1 pc. small
• mayonnaise - to taste
• dill - for decoration

Making Mimosa salad with butter.

1. Place the butter in the freezer to cool so that you can grate it later.

2. Place the fish on a plate and mash with a fork. If the fish has bones, remove them.

4. Grate hard cheese (take any cheese you like) on a fine grater.

5. Hard-boil the eggs (cook for 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater.

6. Now you need to assemble the salad in layers. Take a serving plate and place half of the grated egg whites in the first layer. The second half is left for decorating the salad.

7. The second layer is all the grated cheese.

8. Third layer - half of the mashed fish. Using a fork, gently smooth the fish over the whites.

9. The fish needs to be greased with a little mayonnaise. On a fine grater, grate the butter, which has previously been frozen, onto the mayonnaise. You don’t have to put any oil at all, you can put just a little bit. It makes the salad more tender.

10. Place green onions in the oil.

11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise.

12. Place the remaining whites evenly on the fish and even out this layer.

13. Brush the sides of the salad with mayonnaise and cover the top with a small bowl so you can carefully lay out the yolks. Sprinkle the sides with yolk, which will “stick” well to the mayonnaise.

14. Carefully remove the bowl and use a fork to smooth out the yolk.

15. All that remains is to place a mimosa flower on a white background (it looks like snow). Take dill as leaves, make the flowers themselves from the yolk.

16. Let the salad brew in the refrigerator for 1-2 hours and you can serve.

As I already wrote, there are many variations of this salad. One of the most popular is with boiled potatoes and carrots. You don’t have to put cheese in this recipe, it’s an ingredient to taste. The main thing is vegetables, fish, eggs and sauce.

Ingredients:

• sardines in oil - 1 can
• boiled carrots - 2 pcs. small
• potatoes - 2 pcs.
• eggs - 5 pcs.
• onions - 1 pc.
• hard cheese - 150 gr.
• mayonnaise - to taste
• salt, pepper - to taste

Preparing Mimosa salad with vegetables.

1. Boil potatoes, carrots, eggs in advance. To prevent the potatoes from turning “blue,” add one tablespoon of vinegar to the water during cooking. Boil the eggs hard, but do not overcook them, otherwise the color of the yolk will deteriorate. Mimosa salad is decorated with yolk on top, so its beautiful bright color is important. Boil the eggs for 7 minutes after boiling, while the water should boil moderately.

2. Onions need to be cut into small cubes. Pour boiling water over the onion for a few seconds so that it loses its bitterness. If desired, the onions can be pickled (fill with water, add a little sugar and 1 tbsp vinegar).

3. Place the canned food in a plate and remove the bones from the fish. Mash the fish with a fork.

4. You can collect the salad in a ring, or without it. When collected in a ring, all layers of the lettuce are clearly visible. The first layer is potatoes, grated on a coarse grater. Rub directly onto a plate and then smooth the surface.

5. Lightly salt the potatoes and apply a mayonnaise mesh.

6. The second layer is fish. Place all the canned food at once and level it with a fork.

7. Place the prepared onion on the fish and apply a thin mesh of mayonnaise.

8. Grate the hard cheese on a coarse grater and place it in the next layer. Apply just a little mayonnaise, since the cheese itself is quite fatty.

10. The next layer is egg white, grated on a coarse grater, plus mayonnaise. This time the mayonnaise needs to be leveled with a silicone spatula (or spoon) so that there is a smooth surface.

11. The last layer will be made from egg yolks. They need to be grated on a fine grater. Do this as you see fit: right above the salad or in a separate bowl so you can sprinkle it evenly over the salad.

12. This completes the preparation of the Mimosa salad. It is served just like that: yellow. If you want, you can decorate it as you wish. For example, you can make roses from boiled carrots. To do this, cut a thin carrot ribbon in a spiral. Roll it up and straighten the edges. You will get a beautiful flower. You can also decorate with greenery.

Be sure to place the finished salad in the refrigerator for 2 hours to soak.

13. Now remove the ring and serve the salad. It turns out delicious and very simple, as well as the entire salad from available products.

Here are the recipes for the Soviet Mimosa salad. This salad is very easy to prepare and is loved for its familiar taste. He has the right to take pride of place on the festive table.

Mimosa salad with butter and cheese is a genuine classic recipe for this salad, which has been so popular for so many years. Today, there are so many recipes for Mimosa salads that some of them are already very, very far from the original and have practically nothing in common with their original source.

Today I want to show you how to prepare a delicious Mimosa salad according to an old recipe, which contains butter, forgotten in many recipes. It is thanks to butter that this salad turns out juicy and with a delicate taste. Butter for salad should be of high quality and fat content. As for cheese, there are no strict rules regarding this product in this fish salad. Housewives successfully use both processed cheese and hard varieties to prepare it.

Of course, Mimosa salad with butter and cheese can also be prepared with the addition of rice or potatoes, as many are accustomed to. The taste of the salad will only benefit from this. The type of canned fish will also play an important role in the taste of the salad. Traditionally, for the classic Mimosa salad, canned Sardine in Oil is used. You can replace it in the salad with canned saury, mackerel, cod, pink salmon, sprats, and tuna. For example, the Mimosa salad with saury can be prepared with potatoes, rice, apples and butter.

Now let's move on to the recipe and see how it's prepared classic Mimosa salad with butter and cheese.

• Sardines in oil - 1 can,
• Eggs - 2 pcs.,
• small onion,
• Carrots - 1 pc. medium size,
• Mayonnaise,
• Butter - 70-100 gr.,
• Processed cheese - 1 pc.,
• Olives for decoration

Carefully break the whites of the eggs and remove the yolks. Place the yolks in a separate bowl. Mash them with a fork until crumbly.

Grate the egg whites using a medium grater.

Cut the onion into cubes. If desired, you can marinate it, then the salad will become spicier.

Place the canned fish pieces into a bowl. Mash the fish with a fork.

Grate the processed cheese on a coarse grater. As you can see in the photo, my processed cheese is quite hard and grated without any problems. It is recommended to put soft cheeses with a high percentage of fat in the freezer for 20 minutes before grating. Having frozen, such cheese will not roll into a lump during chopping.

Now you can start forming the Mimosa salad. Prepare a flat plate. As with all other Mimosa salad recipes, the first layer in this recipe will be a layer of canned fish. Spread canned sardine, saury, pink salmon or any other fish in an even layer. Sprinkle it with onion cubes.

Lubricate the fish salad layer with mayonnaise. To prepare Mimosa salad with butter and cheese, mayonnaise with a fat content of no more than 40% is ideal.

Distribute boiled carrots over the salad in a heap.

Salt the salad. Grate the frozen butter on a coarse grater.

Place grated egg whites on top.

Coat the Mimosa salad with mayonnaise. Sprinkle it with melted cheese.

Sprinkle the egg yolk crumble, which is an essential attribute of the salad, symbolizing the spring mimosa flowers.

Delicious homemade Mimosa salad with melted cheese and butter ready. All that remains is to decorate it. To decorate the salad, you can use dill, parsley, boiled carrots, and bell pepper. Vegetables carved using the carving technique will look beautiful and original as a salad decoration.

Place the prepared, already decorated classic Mimosa salad with cheese and butter in the refrigerator for several hours. But here it is also important not to leave it in the refrigerator for too long, otherwise the yolks will weather, become dry and the salad will lose its appearance.

Enjoy your meal. I will be glad if you liked this recipe for Mimosa salad with butter and cheese and find it useful.

You can also prepare this type of salad using an even lighter recipe based on canned pink salmon. To prepare this salad you will need.

• Canned pink salmon - 1 can,
• Eggs - 2 pcs.,
• Mayonnaise,
• Butter 72% fat - 50-70 g.,
• Apple - 1 pc.,
• Processed cheese - 1 pc.,
• Young dill for decoration,
• Salt.

So, boil the eggs. Separate the whites from the yolks. Grate the yolks on a fine grater, and grate the whites on a coarse grater. Mash the pieces of pink salmon with a fork. Place on the bottom of the plate.

Lubricate the fish with a layer of mayonnaise. Lay out the next layer of whites. Cover the whites with mayonnaise. Three peeled apples on a coarse grater directly onto the salad. Cover this layer of salad with mayonnaise. Three frozen butter on a coarse grater. Lightly season the salad. Top the butter with melted cheese. Lubricate this final layer of salad with mayonnaise, then sprinkle with yolk crumbs. Decorate with a sprig of dill.

Mimosa salad with pink salmon, butter and cheese ready. Like all salads, this Mimosa salad with apple must be infused and soaked in a cold place before eating. Enjoy your meal.

Appetizer recipes → Salads → Mimosa salad

Appetizer recipes → Salads → Salad with cheese

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

This fish, egg and cheese salad just melts in your mouth! Do you need delicious salads for the New Year 2019, recipes with photos, new ways to decorate traditional Mimosa? This recipe ticks all the boxes.

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 2019, recipes with photos will come in handy.

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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!

Salad "Mimosa" is a layered fish salad that will decorate the festive table on a birthday or 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.

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

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.

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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.

This salad is one of those that has been tested by time, but not everyone prepared it with cod liver! Take my word for it – it’s great! Therefore, I advise everyone to try it...

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.

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.

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

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.

A delicate layered salad of canned fish looks very elegant!

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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.

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This delicious holiday salad has come to us since the last century. It became popular during the Soviet era. If Olivier and herring under a fur coat were considered more New Year's salads, then Mimosa was a men's salad for the holiday of March 8th. Why "mimosa"? Look at the decoration of the salad - on the plate, it looks as if delicate yellow mimosa flowers are scattered in the snow. Beautiful. And delicious.

Today, the classic Mimosa recipe can be prepared for a variety of holidays. Thus, now this is both a New Year's salad and a birthday salad... and it's simple, many people like to make it for lunch or dinner.

How to make this fish bouquet? Very simple. Now we will explain everything step by step, clearly and quickly. Preparation and necessary ingredients.

The basis of “mimosa” is fish, in this case a can of canned food. The salad can be made with sardines, saury, salmon, salmon or pink salmon.

Finely chop a medium onion. The onion can be doused with boiling water or poured with a small amount of vinegar diluted with water. So that the bitterness goes away.

A little secret: before grating, it is better to put the oil in the freezer for a while. This will make the job easier.

We also need salad dressing. It will be mayonnaise. You can buy it ready-made, or you can prepare it yourself.

That's all. Now, let's start adding layers.

The first layer is whites, grated on a coarse grater.

The second layer is grated cheese. It is better to grate the cheese on a medium grater.

The fourth is potatoes, grated on a medium grater.

Fifth - half of canned fish.

The sixth and seventh are butter, grated on a coarse grater and his majesty onions.

The eighth is the second part of canned food.

The tenth and last layer is yolks, grated on a fine grater.

All this splendor must stand for a while to soak in.

As you can see, preparing Mimosa salad is very simple. The result: a tender, tasty, satisfying and beautiful salad.

The salad is ready, but you still need to decide on one very important detail for the holiday table - how to decorate the mimosa? After all, serving and decorating the salad is very important in creating a festive atmosphere. There are a lot of design options.

More options on how to decorate Mimosa salad, how to give a delicious fish salad a truly festive look in the video.

Bon appetit and good holiday mood everyone.

Mimosa salad with cheese is a classic dish for any feast. On our website there is a selection of 9 of the most interesting recipes.

• Canned sardine in oil – 1 can,
• Eggs – 2 pcs.,
• Half an onion
• Carrots – 1 pc.,
• Processed cheese – 1 pc.,
• Mayonnaise,
• Salt,
• Sunflower oil

Boil hard-boiled eggs. Cool them and peel them. Separate the whites from the yolks. In a separate bowl, grind the yolks into fine crumbs. They will be used to top the salad.

Grate the whites on a fine grater.

Peel the onions and carrots. Cut the onion into small cubes.

Grate the carrots on a medium or fine grater.

Fry the carrots, stirring, in vegetable oil until tender.

Mash the pieces of canned sardine with a fork.

Grate the processed cheese on a medium grater.

All ingredients are cooked and you can begin to form the salad. Place the first layer of sardines. Cover with a layer of onions.

Lubricate this layer with mayonnaise.

Add fried carrots.

Add mayonnaise again. Add some salt.

Use a spoon to flatten the carrots.

Place a layer of grated whites. Mayonnaise in this layer is optional.

The final layer of Mimosa salad is processed cheese. Place it on top of the salad in a mound.

Sprinkle the salad with yolk crumbs.

Classic Mimosa salad with cheese is ready. To make it even more tasty and juicy, put it in the refrigerator for 1 hour. Enjoy your meal!

• 6 boiled eggs
• 4 medium boiled potatoes
• 2 medium boiled carrots
• 1 medium onion
• 50 g hard cheese
• 1 can of canned mackerel
• 200 g mayonnaise

Grate the potatoes.

Pour boiling water over the onion for a couple of minutes and drain. In this case, the onion loses its bitterness and harshness and does not spoil the tenderness of the salad.

Grate the carrots.

Grate the cheese on a fine grater.

Grate the whites on a fine grater.

Lay out the salad in layers as shown in the photos:
(Lubricate each layer with mayonnaise).

1 - potatoes, add a little salt, grease with mayonnaise.

4 - fish, grease with mayonnaise.

5 - whites, grease with mayonnaise.

6 - carrots, add a little salt, grease with mayonnaise.

7 - yolks, do not grease with mayonnaise.

Let it brew for several hours in the refrigerator. Mimosa salad is ready! Bon appetit!

• canned fish - 1 jar;
• processed cheese - 1 pc.;
• carrots - 1 pc.;
• chicken eggs - 3 pcs.;
• potatoes - 2 pcs.;
• mayonnaise - 200 gr.

Open canned fish, drain off any unnecessary liquid and mash with a fork, after placing it in a salad bowl.

Boil the eggs and for the next layer use only boiled whites, grated on a fine grater.

Wash large carrots, boil them, peel them and grate them on a fine grater.

Soak again in mayonnaise.

Wash two medium-sized potato tubers, as well as carrots, boil, peel and grate, but in large sizes.

Coat with mayonnaise. This layer needs a little more mayonnaise, because... potatoes should be well soaked

Grate the processed cheese on a fine grater and mix with finely crushed egg yolk.

Let it brew for at least two hours in the refrigerator and serve. Bon appetit!

• potato tubers – 2 -3 pcs.,
• carrot root - 2 pcs.,
• table chicken eggs - 6 pcs.,
• onion - 1 pc.,
• hard cheese - 50 g,
• canned food (sardine) - 1 can,
• mayonnaise sauce - 200 g,
• salt.

Boil potatoes and carrots until tender. Cool the vegetables and peel them. Grind the potatoes on a fine grater.

Peel the onion, finely chop it with a knife and pour boiling water for 10 minutes to remove excess bitterness.

Open the can of canned food, drain the liquid, and mash the fish.

Boil the eggs hard for 8-10 minutes, and then grate the whites and yolks separately. Grate hard cheese on a fine grater.

Now we begin to form the dish, for this we lay out our ingredients, coating each layer with mayonnaise sauce in this order:

Potatoes (salt a little).

Shredded chicken proteins.

Now sprinkle the dish with grated yolks and put it in a cold place to soak. Decorate with dill. Bon appetit!

• Canned fish "Saury" - 1 can
• Chicken egg - 5 pcs.
• Hard cheese - 100 g
• Butter - 80 g
• Mayonnaise - to taste
• Onions - 1 pc.
• Dill - 1 sprig

Boil the eggs. After the water boils, cook them for 10 minutes, then drain the water and cool in cold water.

Separate the eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want juicy and crispy onions in your salad, fill them with ice water; if you prefer soft ones, then fill them with hot water. After 5-10 minutes, drain the water and dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain excess liquid from the canned food and mash the fish with a fork. If the fish mass is not juicy enough, add liquid and stir.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer is egg whites, apply a mayonnaise mesh on them, sprinkle with grated cheese on top. Cheese enhances the taste of the salad.

Then lay out a layer of fish mass, apply a mayonnaise mesh, sprinkle chopped onions on top and lightly press with a spoon, just a little.

Pre-freeze the butter in the freezer and grate the frozen butter onto a layer of onion.

Place the top layer with egg yolks.

Decorate the salad with dill sprigs. Bon appetit!

Delicious delicate cheese salad with canned saury.

• 1 can of canned saury (in oil or in its own juice);
• 100 grams of Dutch cheese (or 2 packs of processed cheese);
• 1 pickled onion;
• 3 hard-boiled eggs;
• mayonnaise.

Take a flat plate and start laying out the salad in layers:
1st layer - drain the liquid from the canned food, mash the fish itself with a fork and place it on a plate.

2nd layer - drain the water from the onion, and spread the onion evenly onto the fish.

3rd layer – three whites on a fine grater.

5th layer - three cheese on a grater.

7th layer – three yolks on a fine grater. It is better to do this directly over the salad, then it will turn out to be a more even and airy layer.

Mimosa salad with saury and cheese is ready!

• sardine in a can - 1 can
• potatoes - 2 pcs
• carrots - 2 pcs.
• onion - 150 gr
• egg - 5 pcs
• hard cheese - 100 gr
• mayonnaise

Peel the onion and cut into small pieces. To prevent the onion in the salad from becoming bitter, pour boiling water over it for 10 minutes. Then drain the water and cool. Remove the fish from the liquid and mash with a fork. If the fish is a bit dry, you can add a little of the juice it was in.

Boil chicken eggs. Cool and peel. Separate the whites from the yolks. Separately grate the whites and yolks on a medium grater.

Wash and boil the potatoes and carrots until soft. Cool, remove the skin. Grate on a medium grater. Also grate hard cheese.

All products are prepared, all that remains is to lay out the salad in layers.

Lightly season each layer with salt and coat with mayonnaise. To arrange the salad, use a deep salad bowl.

Place the layers in the following order: potatoes, fish, onions, protein, carrots, yolk, hard cheese. Let the salad brew a little and serve.

• canned sardine in oil – 200 g;
• eggs – 4 pcs.;
• onion – 1 pc.;
• medium-sized potatoes - 3 pcs.;
• carrots – 2-3 pcs.;
• apples – 2 pcs.;
• mayonnaise – 250 g.

First you need to thoroughly wash the potatoes and carrots and boil them until tender. Boil the eggs hard. Cool and peel vegetables and eggs. Separate the yolks and whites. Wash the apples, remove skins and seeds.

When preparing Mimosa, vegetables and eggs will need to be grated. This can be done directly above the plate on which the salad will be laid out. However, it will be much neater if you grate the potatoes, apples and whites into separate plates. It is best to use a large-mesh grater for this.

Grate the carrots on a fine grater. You can leave some carrots for decoration. Peel the onion and finely chop. In order to remove some of the bitterness from it, you need to pour boiling water over the onion for a few minutes, then drain the water.

Remove the sardine from the can and mash with a fork, adding a little oil in which the fish was located. When all the components are prepared, you can start assembling the salad. To do this, you need to choose a suitable container. Basically, two options for laying are used: in a deep plate or on a flat dish. In the latter case, it is convenient to use a detachable form for storing the salad. The bottom layer should be potatoes.

Coat the potato layer with mayonnaise. Place the mashed sardine on top and then the onion.

Place apples on the onion and coat them with mayonnaise.

The next layer is grated whites and mayonnaise again.

Place a layer of carrots on top of the whites. Grease it with mayonnaise.

All that remains is to make the last layer - finely grate the yolks. To keep the yolks fluffy, grate them directly onto the salad. Do not grease the top with mayonnaise. Decorate the salad with herbs, carrots and refrigerate for at least 1 hour.

After storing in the refrigerator, carefully remove the spring form and serve the beautiful and very tasty Mimosa salad on the table.

• Canned fish (tuna, pink salmon, sardines) - 1 can (240 g)
• Hard cheese – 200 g
• Rice – 100 g
• Carrots – 2-3 pcs.
• Onions – 1 pc.
• Chicken eggs – 5-6 pcs.
• Mayonnaise (67%) – 200-300 g
• Greens (for decoration) - to taste

Pour cold water over carrots and boil until tender.

Boil the eggs hard (10 minutes), cool and peel.

Rinse the rice, boil in plenty of water until tender (20-30 minutes), drain the rice in a colander, rinse and strain the water well.

Finely chop the onion.

Mash the canned fish fillet with a fork.

Grate hard cheese.

Separate the whites from the yolks and grate the whites on a fine grater.

Grate the yolks on a fine grater.

Grate the carrots on a coarse grater.

Place on a plate in layers:

1 layer - rice and mayonnaise mesh

2nd layer - fish fillet, onion and mayonnaise mesh

3rd layer - grated cheese, mayonnaise

4th layer - grated protein, mayonnaise

6th layer - chopped yolk

Chill the salad in the refrigerator for an hour. Bon appetit!

The most delicate Mimosa salad with cheese, despite its spring name, is usually prepared in winter and often it even decorates the New Year's table. Its components are ordinary products that are not difficult to find. The simplest and one of the most popular salads can be prepared either according to the traditional recipe or slightly modified.

• Canned fish. In this case, it is important to take exactly sea fish: pink salmon, salmon, mackerel, horse mackerel or saury. To prepare dietary mimosa, take low-calorie tuna (the taste of the finished dish will be slightly different from the usual one).
• Boiled eggs. Usually they take chicken, but they can be replaced with quail, but in larger quantities. You shouldn't boil eggs for more than 10 minutes., otherwise the yolk will not be yellow, but slightly greenish.
• It is advisable to choose mayonnaise that is fatty and thick with the least amount of various additives. If you want to make the dish lighter, then the amount of mayonnaise can be reduced.
• The cheese is taken hard, having first crushed it using a fine grater.
• Vegetables (potatoes, carrots) are pre-boiled. You can do this in a double boiler, then they will be much tastier.. Then they are cleaned and grated, fine or coarse.
• Take salad onions. If it is not available, grind an ordinary turnip and leave it in boiling water for several minutes (or simply scald it). Then it will not be so sharp and bitter.

• a jar of canned food;
• 3-4 potatoes;
• 3 eggs;
• a couple of carrots;
• 0.15 kg cheese;
• onion;
• mayonnaise;
• sprigs of greenery.

1. Potatoes, eggs and carrots are boiled and peeled.
2. Finely rub into separate containers. In this case, the yolks and whites are separated and also crushed into different plates.
3. Grind the onion and cheese.
4. The liquid is drained from the canned food, the bones are removed, and the fillet is mashed with a fork.
5. The prepared products are laid out in layers in a mold, coating each with mayonnaise sauce. First, half the potatoes are distributed along the bottom, fish and onions are placed on it, then potatoes again, then cheese, carrots, whites, and yolks. There is no need to coat the top with sauce.
6. Place the dish in the refrigerator and decorate with sprigs of herbs before serving.

To make the mimosa more fluffy, grate the products while forming layers directly into the mold, and then grease them with mayonnaise, leveling them with a fork.

Mimosa salad with cheese and pink salmon turns out quite juicy and rich thanks to the addition of butter.

• a jar of canned pink salmon;
• butter – 50 g;
• bulb;
• 0.1 kg cheese;
• 3-4 eggs;
• mayonnaise;
• greens, lettuce leaves.

1. Mash the pink salmon with a fork.
2. Chop the onion.
3. Cook the eggs. Grind the whites, leaving the yolks for decoration.
4. Grate the cheese.

1. Cover the dish with lettuce leaves and place half of the mashed canned food on them. Next - half an onion. Lightly coat the layer with mayonnaise.
2. We lay out the protein row (also half), on which we place thin slices of butter (in full).
3. Sprinkle with cheese and grease with mayonnaise.
4. We lay out the following rows: pink salmon, remaining onions, grease with mayonnaise, egg whites, cheese, mayonnaise again.
5. We lay the greens on the surface, sprinkle them with chopped yolk, imitating mimosa sprigs. We decorate the base of the stems with a bow of sweet pepper.

After cooking, put the dish in the refrigerator to steep.

• 2-3 boiled potatoes;
• a couple of boiled carrots;
• 6 hard-boiled chicken eggs;
• cheese (50 g);
• bulb;
• mayonnaise, salt - as needed.

1. Cooked ingredients, cheese - on a fine grater (place the white and yolk in separate bowls).
2. Finely chop the onion with a knife.
3. Mash the canned food with a fork.

Then we assemble the dish: first the potatoes (lightly salted), then the onion, cheese, sardine, egg whites and carrots.

We coat each layer with mayonnaise sauce, and then decorate the surface with chopped yolk and herbs.

Then we put it in the refrigerator.

Mimosa with cheese and apple will appeal to those who like a sour taste.

• a jar of canned food;
• 2 medium carrots;
• 3 eggs;
• 0.2 kg cheese;
• apple (ideally green and sour);
• medium sized onion;
• mayonnaise.

Creating a salad begins with preparing the ingredients: boil potatoes, carrots, eggs. Except for the apple, all ingredients are chopped. It is cleaned and then grated just before serving, otherwise it will darken.

The salad is decorated with herbs and sent to steep in the refrigerator, ideally overnight.

A low-calorie dish is prepared by replacing canned food with crab sticks.

• 3 potatoes;
• a pack of chilled crab sticks (0.2 kg);
• 4 eggs;
• bulb;
• 0.15 kg hard cheese;
• apple;
• mayonnaise and greens.

• chopped boiled potatoes;
• grated whites from boiled eggs;
• shredded cheese;
• grated butter;
• onion pieces;
• chopped crab sticks;
• chopped apple;
• grated yolk.

All layers, except the oil and yolk layers, are coated with mayonnaise. The surface is decorated with greenery.

The finished dish is put in the refrigerator.

• a jar of canned food;
• carrots – 2-3 pcs.;
• hard cheese – 0.2 kg;
• bulb;
• rice – 0.1 kg;
• 6 chicken eggs;
• greens (for decoration) and mayonnaise (for soaking).

1. Boil and peel carrots and eggs.
2. Boil the washed rice in a large amount of liquid until tender (about half an hour), drain in a colander, rinse well, and then drain.
3. Chop the onion.
4. Mash the canned food with a fork.

Carrots, whites, yolks, cheese are crushed using a grater directly into the mold as needed, and then leveled with a fork.

The salad is put in a cold place, and after infusion, it is decorated with green sprigs of dill or parsley.

• 3 boiled potatoes;
• 0.1 kg frozen butter;
• the same amount of cheese (hard);
• 2 boiled carrots;
• 4 boiled eggs;
• 5 tablespoons of mayonnaise;
• salt.

All components, except oil, are crushed into separate containers ( whites and yolks are also placed in different plates). The oil is rubbed during the process of assembling the dish directly into the salad bowl.

Mayonnaise is applied only to the potato and protein layers.

Mimosa salad with butter and canned fish has long gained popularity among our compatriots. From time to time such a dish appears on the table in every home. Of course, many housewives are looking for interesting recipes and useful recommendations regarding cooking.

So how to make a really tasty Mimosa salad with butter? Recipes, useful recommendations, alternative cooking options - this information is provided in the article. Let's start cooking?

First, let's look at the traditional recipe. So, the classic “Mimosa” with butter involves the use of the following products:

• 3-4 potatoes;
• 3 carrots (it’s better to take small ones);
• white or red onion;
• 4 eggs;
• canned fish (mackerel, tuna, saury are suitable);
• 50 g butter (it is better to take a high-quality product, since the taste of the salad largely depends on it);
• fresh herbs, mayonnaise, pepper, spices.

Have you collected the necessary ingredients? You can start cooking.

It is worth noting that in this case, the selection of quality products, in particular butter and fish, is extremely important. If the oil and canned food are bitter, the taste of the salad will suffer.

First you need to prepare the products. The butter should be frozen, then finely grated and returned to the refrigerator. Boil the potatoes and carrots, peel them, and grate them (it’s better to use a fine grater, so the taste will be more delicate). Finely chop the onion. Divide the hard-boiled eggs into whites and yolks, three separately.

• Place grated potatoes (half of the available quantity) on the bottom of the dish. You can sprinkle it with black pepper (lightly) and then cover it with mayonnaise.
• Next we work with fish. It needs to be removed from the jar, the existing seeds removed, lightly mashed with a fork and placed on the potatoes. We also cover this layer with sauce.
• Next, add the chopped onion. By the way, you can scald it with boiling water - this way you can get rid of the bitterness of the product.
• Cover the onions with the remaining potatoes and mayonnaise.
• Next will be a layer of carrots (again, with sauce).
• Gently fold in the grated butter and then the egg whites. Season the salad again with mayonnaise.
• Decorate the appetizer with egg yolk.

The dish should be hidden in the refrigerator and kept until serving. You can decorate it with chopped herbs. By the way, it is better to prepare the salad in a transparent salad bowl; it will look more impressive.

Mimosa with butter and cheese is also popular. The ingredients are as follows:

• a can of canned fish (sardine, saury or pink salmon are suitable);
• three small carrots;
• six eggs;
• onions (can be either white or red);
• 150 g hard cheese;
• a tablespoon of vinegar (optional);
• 100 g butter;
• mayonnaise and spices.

Chop the onion, pour in vinegar and leave for an hour. Boil the eggs, peel them, separate the yolks and whites. We take the fish out of the jar, remove the bones, knead until a homogeneous paste is obtained. We freeze the butter and then grind it on a fine grater. Three boiled carrots and cheese. We lay out the layers in the following sequence: proteins - fish - onions - cheese - carrots - butter. Each layer should be thoroughly coated with mayonnaise and, if desired, sprinkled with pepper and other spices. The top of the salad is the egg yolks. Before serving, decorate the dish with branches of fresh dill.

Many people like this dish with cod liver, which gives the salad a very interesting taste. In order to prepare Mimosa with butter and cod liver, you will need:

• 200 g cod liver;
• three small potatoes;
• large carrot (or two small ones);
• 100 g cheese;
• 50 g butter;
• three boiled eggs;
• onion (not too big);
• mayonnaise, fresh herbs, spices.

We prepare according to the following scheme.

• Boil the potatoes, grate them on a fine grater, put them in a salad bowl, and cover everything on top with a thin layer of mayonnaise.
• Lightly knead the cod liver with a fork - this is the second layer.
• Next, lay out the onions and grease with mayonnaise again.
• The next layer is boiled carrots grated on a fine grater. We also cover this layer with sauce.
• Lay out the egg whites and season with mayonnaise again.
• The next layer is grated butter (we freeze it first).
• Place the cheese on the butter and generously coat with mayonnaise.
• Decorate the top of the salad with grated yolks and sprigs of herbs.

Canned fish is an optional component of the dish. If desired, they can be replaced with other seafood. For example, the Mimosa salad with butter and crab sticks is popular. Here is the exact list of ingredients needed:

• 240 g crab sticks (small package);
• one large bow;
• 3-4 chicken eggs;
• small apple;
• high-quality butter (a pack will be enough);
• 150 g of cheese (it is better to give preference to a hard, not too salty variety);
• We use mayonnaise as a sauce.

Mimosa with butter is easy to prepare. First you need to peel and chop the onion, scald it with boiling water in order to get rid of the bitterness. We take the butter out of the freezer and grate it on a fine grater, after which we immediately send it back to the refrigerator. Cut crab sticks into small pieces. Boil the eggs, peel them, separate the yolks from the whites and separate both parts. The cheese also needs to be grated. Peel the apple and chop it on a coarse grater.

The salad is prepared in layers in the following sequence: egg whites - grated cheese - butter - onions, which we generously grease with mayonnaise - crab sticks - grated apples (another layer of mayonnaise) - egg yolks. That's it, the dish is ready to serve. If guests will not appear soon, then the salad should be sent to the refrigerator (so that the butter does not melt).

Do you like salad, but would like to change the recipe a little? Try adding rice instead of potatoes - it turns out delicious. The list of products is as follows:

• half a glass of boiled fluffy rice;
• three small carrots;
• four chicken eggs;
• bulb onions;
• a can of canned fish (mackerel or saury are suitable here);
• fresh herbs for decoration;
• mayonnaise for dressing.

First, let's prepare the products. The carrots need to be boiled, peeled, and grated on a fine grater. Boil the eggs, peel them, separate the yolks from the whites and grind them on a fine grater. We take the fish out of the can, remove the bones (if any), and mash it with a fork. The onion also needs to be finely chopped.

We also make this version of the salad in layers: rice - fish mass - onions - the second half of the rice - grated carrots - protein. All layers must be thoroughly greased with mayonnaise. Next, sprinkle the salad with grated yolk, decorate with herbs - the dish is ready to serve.

Many housewives use red fish as the main ingredient, which gives the salad an incredibly bright, rich taste. Here are the products needed for the dish:

• 200 g smoked salmon;
• two medium-sized carrots;
• 150 g cheese (hard);
• four eggs;
• green onions;
• fresh herbs for decoration;
• mayonnaise.

Product preparation is standard. The onion needs to be chopped. Boil carrots and eggs. Three vegetables on a fine grater. We also chop the eggs, but the whites are separate from the yolks. Three cheeses and cut the fish fillets. The sequence of layers is as follows: egg white – finely chopped fish fillet – carrots – onions – hard cheese. Carefully grease each layer with mayonnaise. The top layer is grated yolks; there is no need to cover it with sauce. By the way, it is better to prepare the salad in advance - this way all the layers can be thoroughly soaked, and the dish will reveal all its taste qualities.

If you like Mimosa salad with butter and cheese, then you can experiment a little with the composition by adding an apple to it. We prepare a dish from the following products:

• canned fish (in this case pink salmon, mackerel, tuna, salmon are suitable);
• 3 potatoes (small);
• 2-3 small carrots;
• green onions (small bunch);
• 200 g hard cheese;
• 3-4 eggs;
• large apple (juicy, quite hard, with sourness);
• 50 g butter;
• mayonnaise.

Mimosa with butter and apple is prepared quickly. Pre-freeze the butter, grate it on a fine grater and put it in the freezer. Wash the vegetables thoroughly, cook, then peel and drain. Green onions need to be finely chopped. Boil the eggs and, as in previous cases, grind the whites and yolks separately. Peel the apple and chop it on a coarse grater. Remove the fish with a fork.

Place the ingredients in a salad bowl in the following sequence: potatoes – carrots – green onions – apples – canned fish – egg whites. Of course, each layer should be covered with mayonnaise. Place grated butter and egg yolk on top. The salad must be kept in the refrigerator, otherwise the butter will melt.

If you like Mimosa with butter, you can try making it without vegetables. These products you will need:

• four boiled eggs;
• hard cheese (about 150 g);
• canned fish;
• salad onion, sweet;
• 100 g butter;
• We use mayonnaise for dressing.

First, let's prepare the products. Boil the eggs, peel, separate into whites and yolks, and three on a fine grater. The onion needs to be chopped. We take the fish out of the jar, mash it with a fork, removing any existing bones. Grind the frozen butter on a coarse grater, and grate the cheese on a fine grater.

It is better to cook the dish in a transparent salad bowl or bowls. We arrange the salad in layers: egg whites – grated cheese – half of the fish – butter – onion – the second part of the fish. Lubricate each layer (except oil) with mayonnaise. Decorate the top of the dish with grated yolks.

As you can see, this dish can be prepared with completely different seafood, adding certain ingredients. Experiment and create unique snacks, enjoy the taste of your own culinary masterpieces.

We invite you to consider several interesting recipes for Mimosa salad with cheese that will help diversify a simple family dinner or decorate a festive feast.

The traditional Mimosa recipe, which has existed for many years, is constantly being refined by resourceful housewives who love to experiment and include new ingredients in familiar dishes. Only one thing remains unchanged - canned fish, which is the basis of this salad.

The process of preparing the salad is very simple: all the ingredients are laid out in layers, and the dish can be decorated on top, for example, with grated yolk and herbs, so that it looks more elegant and appetizing on the holiday table.

Cooking time: 25 minutes
Number of servings: 4-5

Ingredients:

• canned fish - tuna (200-300 g);
• boiled potatoes (2 pcs.);
• onion (1 pc.);
• boiled carrots (1 pc.);
• boiled chicken egg (3 pcs.);
• hard cheese (100 g);
• fresh dill (for decoration, 1-2 sprigs);
• salt (to taste).

Preparation:

1. Mash the canned fish in a bowl with a fork and place as the first layer on a dish.
2. Peel the onion and finely chop it. If desired, you can marinate: pour boiling water over the chopped onion, adding 1 tsp. table vinegar, and after 5-10 minutes drain the water. Place the onion on the fish and brush with mayonnaise.
3. Peel the potatoes and grate them on a coarse grater, place them in a third layer, add salt to taste and coat with mayonnaise.
4. Peel the eggs and separate the whites from the yolks. Cut the whites into cubes and place in the next layer. Grease with mayonnaise.
5. Peel the carrots, grate them on a coarse grater, place them on top, add salt to taste and brush the layer with mayonnaise.
6. Grate the cheese on a coarse grater and place on the carrots.
7. Grate the egg yolk on a fine grater and sprinkle over the formed dish.
8. Top the salad with pre-washed herbs and dried on a paper towel.

In order to make even the most familiar and ordinary dish attractive, you need to creatively approach its design. For those who want to arouse the interest and delight of guests or household members, we suggest paying attention to the photo.

Cooking time: 35 minutes
Number of servings: 5

Ingredients:

• canned fish – sardine in oil (200-300 g);
• boiled carrots (2 pcs.);
• onion (1 pc.);
• boiled chicken egg (5 pcs.);
• hard cheese (150 g);
• butter (100 g);
• mayonnaise (for dressing, to taste);
• sugar (1 tsp);
• table vinegar, 9% (1 tsp);
• peppercorns (for decoration, 6 pcs.);
• salt (to taste).

Preparation:

1. Peel 4 eggs and separate the whites from the yolks. Grate the yolks on a fine grater and set aside, and cut the whites into medium-sized cubes and place on the dish as the first layer, add salt to taste and brush with mayonnaise.
2. Peel the carrots, grate them on a coarse grater, separate half and put it in a second layer, grease with mayonnaise.
3. Cut two pieces of cheese and set aside (for decoration), grate the rest on a coarse grater and place on top of the carrots. Make a mayonnaise grid.
4. Mash the canned fish together with butter and place half of it in the next layer.
5. Peel the onion, finely chop and marinate: pour boiling water, add 1 tsp. table vinegar and 1 tsp. spoon of sugar, after 10 minutes drain the water and squeeze out the excess liquid. Place on the fish and make a mayonnaise mesh.
6. Place the remaining carrots on top and spread with mayonnaise.
7. Then add the remaining fish.
8. It is better to freeze the butter a little to make it easier to grate. Place the grated butter on top of the fish.
9. Make a layer of grated egg yolks on top.
10. To decorate the salad with funny mice, you need to peel the remaining egg and cut it in half. Cut out ears from pieces of cheese and insert into egg “bodies”, after making small cuts. Just press the peppercorns lightly into the white where the eyes and nose should be.

We offer you to watch a video recipe for this salad:

In this recipe, instead of traditional potatoes, rice is used, which goes well with fish and gives the salad a more delicate consistency.

Cooking time: 30 minutes
Number of servings: 4-5

Ingredients:

• canned fish – mackerel (200-300 g);
• boiled rice (200 g);
• onion (1 pc.);
• boiled carrots (1 pc.);
• boiled chicken egg (4 pcs.);
• hard cheese (100 g);
• mayonnaise (for dressing, to taste);
• parsley (for decoration, 1-2 sprigs);
• salt (to taste);
• ground pepper (to taste).

Preparation:

1. Drain the liquid from the can of canned food, mash the mackerel with a fork and place it on the dish as the first layer. Make a mayonnaise grid.
2. Place a second layer of boiled rice, salt and pepper to taste, and brush with mayonnaise.
3. Peel and finely chop the onion (can be pickled if desired) and place on rice.
4. Peel the carrots, grate them on a fine grater, place in the next layer, add salt and make a mayonnaise grid.
5. Peel the eggs, separate the whites from the yolks, chop the whites, and grate the yolks on a fine grater. Place the egg whites on the carrots and make a mayonnaise mesh.
6. Grate the cheese on a coarse grater, place in the next layer and make a mayonnaise grid.
7. Sprinkle grated yolks on top and garnish the salad with pre-washed parsley sprigs.

To make Mimosa more fluffy, all the ingredients that need to be grated according to the recipe should be grated directly into the salad, distributing them evenly on the dish.

The dish is perfect for a holiday table, as fruits give the salad an unusual taste and juiciness.

Cooking time: 40 minutes
Number of servings: 6-8

Ingredients:

• canned fish – sardine (300-400 g);
• fresh sweet and sour apple (2 pcs.);
• boiled potatoes (3 pcs.);
• onion (1 pc.);
• boiled carrots (2 pcs.);
• chicken egg (5 pcs.);
• hard cheese (150 g);
• butter (50 g);
• apple cider vinegar (3 tbsp);
• fresh herbs (for decoration);
• mayonnaise (for dressing, to taste);
• salt (to taste).

Preparation:

1. The onion must first be marinated - peeled, finely chopped, added apple cider vinegar and poured a small amount of boiling water. After 10-15 minutes, drain the marinade.
2. Wash the apples, peel them, grate them on a coarse grater and place them on a plate. Lightly coat with mayonnaise.
3. Drain the oil from the canned food, break the fish into medium-sized pieces with a fork, and place in a second layer.
4. Grate the butter on top of the fish; to make this easier, you need to lightly freeze it first.
5. Grate the cheese on a fine grater, place in the next layer and coat with mayonnaise.
6. Peel the potatoes, grate them on a medium grater and place on the cheese. If desired, the potato layer can be salted and greased with mayonnaise.
7. Place pickled onions over potatoes.
8. Peel the carrots, grate them on a fine grater on top of the onion and brush with mayonnaise.
9. Grate the egg whites on a coarse grater over the carrots and brush with mayonnaise.
10. Grate the yolks on a fine grater on top - this is the last layer.
11. Wash the greens, dry on a paper towel and decorate the salad.

We offer you a video recipe for viewing (the set of ingredients and sequence of actions are slightly different from those described above):

Using processed cheese instead of hard cheese helps give the dish a lighter, more delicate flavor.

Cooking time: 30 minutes
Number of servings: 4-5

Ingredients:

• canned fish – pink salmon (200-300 g);
• onion (1 pc.);
• chicken egg (3 pcs.);
• boiled carrots (1 pc.);
• processed cheese (200 g);
• mayonnaise (for dressing, to taste);
• salt (to taste).

Preparation:

1. Drain half the oil from the can of canned food, mash the fish with a fork, put the mixture on a dish and make a mayonnaise mesh.
2. Peel the onion, chop finely and sprinkle it over the fish.
3. Boil hard-boiled eggs, peel, grate on a coarse grater, place in the next layer and brush with mayonnaise.
4. Grate the processed cheese, place half of it on the eggs and make a mayonnaise mesh.
5. Grate the carrots on a fine grater, place in the next layer, salt and pepper to taste. Grease with mayonnaise.
6. Place the remaining cheese in the final layer.

Since the salad is named after the Mimosa flower, which has a characteristic bright yellow color, resourceful housewives replaced the usual top layer of egg yolk with canned corn. It turned out quite well - beautiful and very tasty!

Cooking time: 25 minutes
Number of servings: 4-5

Ingredients:

• canned fish – sardine (200-300 g);
• canned corn (200-250 g);
• onion (1 pc.);
• boiled chicken egg (3 pcs.);
• boiled carrots (1 pc.);
• hard cheese (150 g);
• mayonnaise (for dressing, to taste);
• salt (to taste).

Preparation:

1. Peel the eggs, separate the whites from the yolks, cut the whites into large pieces and place on a dish. Make a mayonnaise grid.
2. Drain the oil from the can of canned food, mash the fish with a fork, lay it out in a second layer and make a mayonnaise mesh.
3. Peel and finely chop the onion and place on top of the fish.
4. Peel and grate the carrots, place in the next layer, add salt to taste and coat with mayonnaise.
5. Grate the cheese on a fine grater and place on the carrots.
6. Grind the egg yolks, place on the cheese and make a mayonnaise grid.
7. Drain the marinade from the corn and add a final layer.

We offer other interesting recipes for Mimosa salad: with butter, rice, apple. The recipe with step-by-step photos can be found here (based on canned saury).

Hello! I welcome you to my blog, which contains the best culinary recipes. A wide variety of products gives us the opportunity to prepare any dish for every taste. And today's topic is salads. Let's take a closer look at the classic Mimosa salad recipe. We will try to cook it with canned food, butter, cheese, pink salmon and red fish.

It's actually very easy to prepare. The bottom line is that we lay out products in layers. Like a herring salad under a fur coat.

• Canned fish in a jar - 1 piece (about 200 grams)
• Boiled potatoes - 2 pieces
• Medium boiled carrots - 2 pieces
• Onion - 2 pieces
• Boiled eggs - 4 pieces
• Mayonnaise, salt to taste
• Vinegar - 1 tablespoon

1. Prepare the products. Cut the onion into small cubes. Place in a separate bowl. Pour a tablespoon of vinegar. Next, add water so that it completely covers the onion. Let marinate for 20 minutes

2. Open the canned fish. Pour out the oil. Place the fish itself on a plate. Remove the seeds. Mash with a fork.

3. Peel the eggs. Divide into whites and yolks.

4. Lay out all prepared products in layers in the following sequence:

Lay out a medium sized layer. So that they are neither thin nor thick.

1. Grate half the potatoes on a fine grater. Add salt. Grease with mayonnaise.
2. Place a second layer of mashed canned food.
3. The third layer is pickled onions. Grease a little with mayonnaise.
4. The next layer is the second half of the potato. We also pass through a fine grater. And grease with mayonnaise.
5. Next comes the carrots, which we also finely grate. We also grease it with a small amount of mayonnaise.
6. The sixth layer is the whites. We do the same manipulations with them. Lubricate with mayonnaise.
7. And sprinkle finely grated egg yolks on top.

I recommend covering each layer with a small amount of mayonnaise. But not exactly subtle. Your goal is to make the salad juicy and not watery.

Salad ready. This is the kind of wonderful creation you should get.

Now let's look at this salad in another variation. The list of ingredients is slightly different from the previous one. We will also use canned fish. it can be anything: pink salmon, saury, tuna. The most important thing is that the fish is in oil.

• Canned fish - 1 can
• Boiled eggs - 7 pieces
• Boiled carrots - 6 medium
• Hard cheese - 200 grams
• Onion - 1 medium
• Butter - 100 grams
• Mayonnaise

1. So the salad is layered, the protein will come first. Grate on a coarse grater. Distribute evenly and beautifully over the entire surface of the plate. Add a little salt on top. And cover with a small layer of mayonnaise.

2. Place the fish in the next layer. You need to first drain the oil and knead it so that there are no large pieces.

3. Chop the onion very finely.

If you have bitter onions, then pour boiling water over them for a couple of minutes.

Lay it out in a layer. And press lightly with a fork.

4. The next layer will be butter. Grate it on a coarse grater. It is enough to sprinkle lightly. You don't need much.

To make it easier to grate, put it in the freezer first. This will make it easier to rub.

Spread mayonnaise on top of the oil.

5. Next comes the cheese. Also through a coarse grater. Then straight away comes the carrots. And grease with mayonnaise.

6. Grate the yolks on a fine grater. And sprinkle on top. Let's finish here. The salad is ready.

In preparing the salad, you can use canned saury, sprats, red fish, and tuna. In any case, it turns out very tasty. And this does not in any way affect the cooking process itself. Of course, every housewife or owner has their own recipe. Some add grated frozen butter, some add potatoes and rice. In general, there are a lot of variations.

• Canned pink salmon - 1 can
• Chicken eggs - 4 pieces
• Onion - 1 piece
• Medium potatoes - 3 pieces
• Medium carrots - 2 pieces
• Soft cheese, like cheddar - 80 grams
• Mayonnaise

1. Boil the eggs. Place them in a saucepan and fill with water. Wait for it to boil and cook for 10 minutes.

Check readiness with a knife or fork. If it pierces smoothly, it means the vegetable is cooked.

3. Chop the onion finely. Pour boiling water for 7-8 minutes so that all the bitterness goes away.

4. Open a can of canned food. Drain about half the oil. Then mash the fish with a fork.

Leave a little oil so that the fish is not too dry. And so as not to make too thick a layer of mayonnaise.

5. Cool the boiled ingredients to at least room temperature. Then separate the yolks from the whites. Grate vegetables and egg whites on a coarse grater. But we pass the yolks through a fine grater.

Here we will try a slightly different layer sequence. The first layer will be a layer of fish. Place on a plate and use a fork to spread evenly over all surfaces. Let's add a little salt and pepper. Lubricate with mayonnaise.

6. Next come the whites. Pour them out and distribute them. Lubricate with mayonnaise. Salt and pepper are no longer necessary.

9. Lay out the potatoes and grease them the same way.

10. And the final touch. Sprinkle with chopped yolk. It also serves as a salad decoration. This is where the name of the salad comes from. This creates the effect of a mimosa plant. That's all. Salad ready.

You may not follow this particular sequence of layers. You can experiment yourself. eat for pleasure!

I suggest you look at the detailed instructions for preparing the salad. The author not only explains step by step, but shows how you can beautifully decorate such a simple salad.

• Sardine in oil - 230 grams (from a can)
• Carrots and potatoes - 2 each
• Eggs - 5 pieces
• Onion - 1 piece
• Hard cheese - 150 grams
• Mayonnaise and salt - to taste

A unique presentation of salad. Prepare like regular rolls. A great way to surprise your guests. Plus, it turns out very tasty. It's easy to prepare.

• Carrots - 2 medium
• Canned tuna - 1 can
• Eggs - 4 pieces
• Fresh cucumber and bell pepper - 40 grams each
• Mozzarella cheese - 200 grams
• green onion feathers
• Mayonnaise

For cooking we will need a bamboo mat, which is used for rolls. And it is desirable to have as large a size as possible so that it is convenient to wrap.

1. Prepare the products. Carrots and eggs need to be boiled. Then grate on a fine grater. Cut the cucumber and pepper into slices. Open the can and drain the oil. Chop the fish with a fork.

The ingredients are for two large rolls. Therefore, we divide everything into two parts.

First of all, put one half of the cheese in the microwave for 1-1.5 minutes so that it melts a little. Place it on a board and roll it out like dough into a thin layer.

2. Transfer the rolled cheese to a bamboo mat. Place grated egg on top. Spread evenly over the entire surface in an even layer. Pour mayonnaise on top, lightly. You don't need much. And lightly spread with a spoon.

You can wrap not only Mimosa lard, but for example herring under a fur coat.

3. Next we have carrots. We do the same steps: grease with mayonnaise.

4. Then lay out the tuna in a small strip. Place slices of cucumber, green onions and bell pepper on top of the fish. Literally a few stripes.

5. Now carefully roll up the roll. We make it like regular rolls. The main thing is to roll up the edge. Then wrap it tightly.

6. Wrap the finished roll or roll in cling film. We send it to the refrigerator. There it will finally acquire its correct shape.

7. Salad Mimosa Roll is ready. All that remains is to cut it into portions. You can additionally decorate with greenery. It turned out very tasty and beautiful.

Here we come to the end. As you can see from the article, together we looked at the classic recipes for making Mimosa salad. I tried to give step-by-step recipes with photos. I hope they will help you create such a masterpiece. We learned to cook with canned food and butter. We tried various fish: saury, pink salmon, tuna.

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