How to make mimosa egg salad. Mimosa salad with the correct sequence of layers

IN Soviet years store shelves did not spoil citizens with pickles and delicacies, so salads for the holidays were prepared from universal products, which were always in the refrigerator. The kings of the table were Olivier, Herring under a fur coat and Mimosa.

The latter was named for its resemblance to silver acacia, which blooms in early spring and is a symbol international day all women. Fans continue to prepare it today, improving the salad and bringing something of their own to it.

Salad composition

The basis of the dish is canned fish– saury, tuna, pink salmon, salmon or cod. The presence of eggs is mandatory, and the whites are separated from the yolks and used separately: the former as one of the layers, and the latter for decoration.

Onions are used, but can now be replaced with sweet red onions, blue onions and shallots.

Possible additions are:

and hard cheese;
potatoes and carrots;
red carrots and croutons;
rice and hard cheese;
butter and processed cheeses;
juicy apples and hard cheese;
potatoes, carrots and hard cheese.

Classic version of Mimosa

Traditional recipe famous salad Mimosa is prepared from simple and available products. It turns out nourishing and tasty.

What you will need:

canned fish;
carrot;
onion or juicy green onions;
eggs;
mayonnaise;
greenery.

Recipe:

Wash 3-4 potatoes with a couple of medium or one large carrots and boil in water with added salt, or sea water.
Boil 4 eggs and separate the whites from the yolks. Grind everything.
Wash and chop a bunch of onions. If it is onion, then you can finely chop it and marinate it in lemon juice for 10-20 minutes.
70-100 gr. grind hard cheese on the most fine grater.
Do the same with peeled potatoes and carrots.
Remove the fish from the jar and pat it with a fork. You can add a little of the remaining oil for juiciness.
We lay out the layers: on the bottom of the salad bowl - potatoes, then onions, carrots and fish, you can coat it with a little mayonnaise, and then lay out the whites and cheese. Layer mayonnaise again and repeat the sequence of layers. It can be anything you like, and you can smear it with mayonnaise as much as you like.
Decorate the salad with chopped yolks and sprinkle chopped herbs around the edges.

Mimosa with pink salmon

The dish can include any canned fish, including pink salmon, although it is better to take smoked red fish and prepare an unusual and tasty dish.

What you will need:

smoked pink salmon;
potato;
carrot;
eggs;
onion;

200 gr. Grind the fish fillet.
Boil 4 medium potatoes and 2 medium carrots and grate them.
150 gr. grate hard cheese on a medium grater.
Boil 2-3 eggs, separate the yolks from the whites and chop separately.
100 gr. Peel and chop the onion.
Lay out the layers in any order, spreading mayonnaise on each layer.
Decorate with yolks and serve.

What you will need:

canned fish, for example, sprats in oil;
eggs;
mayonnaise;
fresh greens.

Preparation:

Boil 4 eggs, separate the whites from the yolks and finely chop.
Boil 100 gr. cereals To make the rice soft, tender and crumbly, it is recommended to soak it for several hours and rinse until the water becomes clear.
Middle head onions peel and chop.
Open the jar of sprats, remove the fish and mash with a fork.
Grate any cheese, for example Russian.
Layer the salad ingredients onto a plate. It is preferable to use the sequence: fish, onion, protein, mayonnaise, cheese, rice. The latter can be soaked in oil left over from the sprat. Repeat the layers and decorate the dish with chopped yolks.

Mimosa with cheese

With the appearance on store shelves different products, including those obtained from the seas, there are more recipes for Mimosa with cheese. Traditional canned fish began to be replaced with crab sticks. Lovers low-calorie dishes appreciated the experiment and began to adhere to the new recipe.

What you will need:

crab sticks;
eggs;
butter;
green onions;
apple;
mayonnaise.

Preparation:

Boil 5 eggs, separate the whites from the yolks. Grind both of them.
Remove the sticks from the shell and shape them into small cubes.
200 gr. Grind the processed cheese on a fine grater and do the same with 70 gr. butter.
Wash and chop a bunch of green onions.
Peel the apple and grate on a coarse grater.
Place the ingredients in the dish in layers: crab sticks, onions, a layer of mayonnaise, butter, cheese, egg whites, apple and another layer of mayonnaise. Repeat the procedure again and decorate the dish with yolks and chopped herbs.

“Mimosa” with boiled salmon

This recipe will appeal to those who prefer fresh fish. You can add boiled salmon or pink salmon. Fresh fish makes the salad a real delicacy.

a bunch of green onions;

mayonnaise.

Preparation:

Boil the eggs, cool them. Separate the whites from the yolks and grate them on a fine grater.
Place the whites in a container prepared for the salad - this will be the first layer. Lubricate it with mayonnaise.
Boil the salmon, break it into small pieces, add a little salt and sprinkle with lemon juice. Place the fish in a dense layer on the whites.
Boil the carrots, grate finely. Place on salmon, brush with mayonnaise.
Finely chop the green onions and place on the carrots.
Lay the next layer grated cheese, grease it with mayonnaise.
Sprinkle grated yolks on top of the salad.
Place in the refrigerator to soak for a couple of hours.

Peel the onion and chop finely. Place in a suitable container and marinate in vinegar for 5 minutes.

Drain oil from canned food. Place the fish on a flat plate and mash with a fork.

Grate the cheese on a medium grater. Place the butter in the freezer.

Boil the eggs, cool and peel. For this salad, it is important to boil the eggs properly. To keep the whites soft, dip the eggs in cold water and simmer over low heat for 8 minutes from the moment it boils.

Place the ring on the serving dish. You can make such a ring out of foil. The shape and size can be any.

The first layer is to spread the grated whites tightly, lightly tamping. Season the layer with salt and pepper.

Apply a grid of mayonnaise.

Place the cheese in the next layer and repeat the mayonnaise.

Lay out the fish layer.

Top with a layer of onion and mayonnaise.

Set aside one yolk for decoration. Crumble the rest onto the salad. Add salt.

Grate the oil on a fine grater and carefully distribute over the surface of the salad, trying not to disturb the shape of the oil curls.

Crumble the yolk on top of the butter. Chill the salad in the refrigerator for an hour. Carefully remove the ring. The dish turns out very tender, with a rich fishy taste. This salad looks great on New Year's table and is always in demand.

For a buffet table, you can arrange the dish in portioned glasses.

Diana →
Good afternoon Thank you very much for your recipes, this cake is my favorite)) I’m ready to eat it all myself)) I just can’t understand why trouble happens from time to time when I introduce gelatin. Melt the chocolate and butter, then whip the cold cream, add the chocolate, lightly beat on low speed until combined. I introduce gelatin and at this moment the whole mass becomes grains. Like separation (((What am I doing wrong? I even measured the temperature. The chocolate + cream mass is 18-20 degrees, I cool the gelatin a little to 37-40 degrees, because it seems that it’s not worth introducing hot into a hungry one. I thought because of this This is how it coagulates. This is the first thing that happens, and it also happens that the mass is good, but the gelatin partially coagulates into small balls and these grains are found in the mousse. Please tell me what I’m doing wrong? Thank you!
Anna Odessa →
Delicious!!! I made it a week ago, and now I’m drinking coffee and missing the cake))))) I need to make it more often delicious cakes according to your recipes ;-)
Evgenia →
My mold is 25 cm, but not high, I, following the advice of the comment above, made the chocolate cake larger, soaked it in juice (although it was possible to do even more, I really won’t regret it). Due to the large chocolate cake I didn't have enough space for the last layer of jelly. Therefore, I advise you to take this point into account. Well, as a family we decided that next time Let's diversify this recipe by adding berries and nuts between the cake layers. Overall it turned out delicious. Be sure to soak it, otherwise it will be dry. And you can also cut the cake into pieces and make the filling between us.
Tatiana T. →
The soup turned out delicious, but even with 3 liters of water it was very thick.
Tatiana T. →
The meat turned out to be unusual due to lemon juice very sour. But delicious.
Ekaterina Tyumen →

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

Classic Mimosa salad with saury

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

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

Boil eggs, potatoes and carrots in advance.

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

Finely chop the onion.

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

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

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

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. IN this recipe no vegetables are used - the dish is a little simplified. It can be served exclusively as an addition to main courses.

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

The salad with the floral name “Mimosa” occupies a leading position among the favorite salads of our housewives. It mainly serves as decoration festive table and is prepared not only in everyday life, but also on special days.

This salad appeared back in the 60-70s of the last century.

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

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

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

The salad consists of layers that need to be coated with mayonnaise, except for the last one - the top one. For this purpose, you need to use only high-fat, thick mayonnaise, otherwise the Mimosa salad will lose its taste. Diet mayonnaise V in this case contraindicated.

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

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

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

Products that make up any Mimosa salad:

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

By the way, classic salad“Mimosa” consists of these products. Depending on the recipe, other ingredients may be added to these ingredients.

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

Otherwise, the taste of the Mimosa salad will not be so bright and rich, small pieces reveal all taste range. Moreover, for some people big pieces They are not only unusual, they are unacceptable.

One of the important factors in preparing Mimosa salad is the correct alternation of its layers. Recipes in which the first layer there's a fish coming, not quite correct.

Such recipes are suitable for those who want to make the whole process faster and easier, forgetting about taste qualities. In addition, the fish may leak a little (if you unscrupulously used canned fish).

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

The fish is placed in the second layer. She needs special attention. In the case of canned food, you need to drain the oil, remove all the bones from the fish and mash the remaining flesh with a fork (it is better to do this in a separate bowl).

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

Spread the remaining chopped potatoes over the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. Boiled eggs Divide into whites and yolks. We lay the protein layer first, the second will be from the yolk.

All layers in the salad should be greased with mayonnaise and add a little salt. On top of the Mimosa salad you can decorate it however you like: use greens, eggs, carrots.

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

Mimosa salad recipe with canned fish and cheese

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

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

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

There is no need to spread mayonnaise on top.

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

Mimosa salad with canned saury, cheese and butter

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

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

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

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

Mimosa salad with processed cheese

Not quite ordinary, but pretty tasty option salad with melted cheese. All ingredients play well with each other and are combined, and processed cheese gives “Mimosa” tenderness.

Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. All products, boiled vegetables, eggs, peel and finely grate one processed cheese (whites separate from yolks). Remove the bones from the sardines, draining all unnecessary liquid from the jar in advance (for salad you need 1 piece), and mash them with a fork.

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

Next come the grated whites and processed cheese. Carefully level the layers without pressing them. Rub a frozen piece of butter on top, 5 g is enough. Next, carrots, do not forget to spread each layer with mayonnaise and add some salt. The last yolk layer, on top you can decorate it with herbs.

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

Classic Mimosa salad with rice

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

Grate a small piece of cheese durum, approximately 200 g, through a fine grater.

Cut two medium onions into cubes and scald with boiling water. Mash one or two cans of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until smooth, drain the oil and remove the bones.

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

Mimosa salad with canned salmon and apple

An apple and salmon in a salad give it an interesting, multi-faceted taste. The apple flavor also adds freshness. To make the salad more unusual, with mayonnaise, you can use sour cream, two tablespoons is enough.

You need to start cooking by boiling a couple of potatoes and 5 eggs. After cooling the eggs, peel and chop on a fine grater, grate the yolks from the whites separately. Scald two heads of red onion with boiling water and finely chop.

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

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

Mimosa salad with boiled salmon

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

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

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