Recipe for mimosa with cheese. Mimosa salad recipe is a classic one: with canned food, with cheese, with rice - the most delicious ways to prepare it. How to prepare mimosa salad? All layers in order

A delicious and classic recipe for Mimosa salad is known to almost every housewife. But depending on the preferences of chefs today, such a dish is prepared in different ways. And now we will present the most interesting step-by-step recipes with photos of “Mimosa” with cheese.

Mimosa salad with cheese - classic recipe

On an ordinary day or for a holiday table, you can make it with cheese according to the classic recipe. The salad turns out tasty, tender, but high in calories, as it contains butter and mayonnaise. Therefore, those who are watching their figure should not get carried away with such a dish.

Ingredients:

150 g salmon (in its own juice);
3 eggs;
1 onion;
60 g hard cheese;
50 g butter;
80 g mayonnaise;
black pepper to taste.

Preparation:

Mimosa salad with cheese can be served in the form of a cake or in portioned bowls, the main thing is that all layers are in order. So, eggs, boil them for 10 minutes, peel them, grate them on a coarse grater until just the whites and put them in the first layer, grease them with mayonnaise.

Transfer the salmon from the jar to a separate bowl, mash it with a regular fork and place it on top of the egg layer. Lightly pepper the fish layer.

Chop the onion into small cubes, pour boiling water over it and leave for a few minutes. After the bitterness has gone from the onion vegetable, sprinkle the fish layer with onions and brush with sauce.

Pass the cheese through a fine grater and sprinkle the onion layer with shavings of cheese.

Using a fine grater, grate cold butter directly onto the cheese layer and apply a thin layer of mayonnaise on it.

And now distribute the finely grated yolk over the entire surface of the salad. Decorate the dish to your liking, give it time to soak and serve.

With cheese and potatoes

Mimosa salad can be prepared with cheese and potatoes. The dish turns out just as tasty, but more satisfying. An ideal choice of cold appetizer for the holiday table.

Ingredients:

250 g canned fish;
100 g onion;
300 g potatoes;
200 g carrots;
130 g cheese;
4 eggs;
3 tbsp. l. sour cream;
3 tbsp. l. mayonnaise.

Preparation:

First, prepare the onion by chopping it into small cubes, pouring boiling water over it and leaving for a few minutes. This is how the onion vegetable gets rid of its bitterness and pungent odor.

Take any canned fish you like, put it in a bowl, mash with a fork and mix with onions.

Grate the cheese on a fine grater. We also pass pre-cooked potatoes through a grater, only with large cells.

Divide the hard-boiled eggs into whites, which we chop using a coarse grater. For now, set the yolks aside.

To season the dish, mix mayonnaise with sour cream.
If you don’t have a serving ring to assemble the salad, then take a deep bowl, cover it with cling film, add egg whites as the first layer and cover them with sauce.

Then pour in the cheese, level it and also coat with mayonnaise.

The next layer comes from fish with onions; this layer does not need to be soaked in sauce, it is already juicy.

On top of the fish layer we make a layer of carrots and sauce.

And the last layer is made of potatoes. Cover the bowl with the contents with film and put it in a cool place for several hours.

After that, we take out the dish, place a wide dish on the bowl and turn it over. Remove the film, grease the surface of the salad with sauce, sprinkle with grated yolks and decorate the dish with sprigs of green dill.

With cheese and butter

Mimosa salad with cheese and butter is another option for preparing a famous dish. The highlight is the use of butter, which gives the salad a special taste. For canned fish, you should give preference to sardines or saury; they are best combined with other ingredients.

Ingredients:

5 eggs;
4 potato tubers;
250 g canned fish;
100 g hard cheese;
dill greens;
1 onion;
1 carrot;
20 g butter;
mayonnaise.

Preparation:

Place the butter in the freezer for 10-15 minutes so that it can be easily grated. Chop the onion into cubes, scald with boiling water or marinate in vinegar to give the salad a piquant taste.

On a fine grater, grate three hard cheeses, the type of which we choose to taste.
Divide the boiled eggs into whites and yolks, pass each ingredient on a fine grater and distribute into different bowls.

Also, using a coarse grater, grate boiled or baked potatoes and carrots.
We take the fish out of the jar and mash it with a regular fork.

We assemble the salad layer by layer using a serving ring. Cover each layer with a mesh of mayonnaise.

First we put the potatoes, the whites on top, then the fish, butter, carrots, onions and cheese. We make the last layer from grated yolk.

Place the salad in a cool place for a couple of hours. As soon as all layers are well soaked, remove the ring and decorate the salad with sprigs of dill; you can also cut flowers from carrots.

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With cheese and tuna

Mimosa salad according to the classic recipe can be prepared with any canned fish. So for the holiday table, you can consider a step-by-step option with cheese and tuna. The dish turns out tender and tasty, and also very beautiful, as in the photo, thanks to its original design.

Ingredients:

2 boiled potatoes;
2 boiled carrots;
3 boiled eggs;
200 g tuna (canned);
150 g cheese;
half an onion;
a bunch of dill;
1 tbsp. l. lemon juice;
1 tsp. Sahara;
3-4 tbsp. l. mayonnaise.

Preparation:

Chop the onion into small cubes, pour it into a bowl with sugar and lemon juice, mix and marinate for 5-10 minutes.

All ingredients will go in layers in a deep salad bowl and using a serving ring. And the first layer is grated potatoes, which we coat with mayonnaise and preferably if the sauce is homemade.

On top of the potatoes we make a layer of half the grated carrots; we also coat this layer with sauce. Next we add the grated whites and sauce.

Take the tuna out of the can, mash it with a fork, lay it on top of the whites, sprinkle with pickled onions and finely chopped dill.

Place the remaining carrots on the greens, again mayonnaise and grated cheese and coat this layer with sauce.

Rub the yolks over the cheese. Carefully remove the ring and give the salad time to soak.

We make two more such roses in the same way. We take the salad out of the refrigerator, decorate with flowers and delicate sprigs of dill.

Mimosa salad with rice and cheese

If desired, the Mimosa salad based on the classic recipe can be prepared not with potatoes, but with rice and also with the addition of cheese. The dish turns out tender and satisfying, and to get it, just follow the tips and step-by-step photos.

Ingredients:

250 g canned fish;
4 eggs;
250 g rice;
150 g cheese;
100 g butter;
200 ml mayonnaise;
1 onion;
1 tsp. Sahara;
2 tbsp. l. apple cider vinegar;
¼ tsp. salt.

Preparation:

Chop the onion into cubes, fill it with apple cider vinegar, water, add salt and sugar, stir and marinate.

Place the rice, previously boiled until tender, on a flat dish and cover it with a layer of mayonnaise.

We take the fish out of the jar, mash it with a fork, spread it over the cereal, and sprinkle onions and mayonnaise on top.

Now we make a layer of egg whites, which we separate from the yolks, three on a coarse grater and soak in mayonnaise.

Next, grate the slightly frozen butter directly onto the whites, and cheese on top and grease everything with mayonnaise.

Sprinkle the salad with finely chopped yolks and decorate the dish to taste, for example, green onion stalks and slices of fresh cucumber.

Before cooking, it is better to put all the ingredients for the salad in the refrigerator for half an hour, this way you can achieve a uniform temperature and unsurpassed taste.

Mimosa salad in a new way

As a rule, Mimosa salad is prepared with canned fish, but if you want to please your loved ones or guests with something new, you can use smoked mackerel. The dish tastes unusual. You will definitely like this recipe.

Ingredients:

1 smoked mackerel;
1 onion;
8 eggs;
1 processed cheese “Druzhba”;
3 carrots;
4 potato tubers;
30 ml mayonnaise;
green onions;
salt and pepper to taste.

Preparation:

We fillet the smoked mackerel, remove all the bones and cut into small cubes.

Chop the onion very finely, you can even use a blender, add vinegar and water in equal proportions, and leave to marinate.

Separate the whites and yolks of boiled eggs. Grind the yolks along with the processed cheese on a fine grater, add chopped onions to them, add a couple of tablespoons of mayonnaise and mix.

Place grated potatoes on a flat dish, add salt and pepper.

Sprinkle the potato layer with pickled onions, use half, soak it in sauce and place pieces of smoked fish on top.

We make the next layer of grated carrots, which we also salt and pepper, sprinkle with the remaining onions and distribute the mixture of cheese and yolk on top.

Cover the salad with a thin layer of mayonnaise and sprinkle with grated egg whites on all sides. Place in the refrigerator for several hours.

For decoration, boil one carrot and cut it into thin slices. Place a sprig of dill in the center of the dish, and make a bow with ribbons from the carrots. Sprinkle the dill with grated yolk, and it turns out - mimosa.

The classic Mimosa salad is an opportunity to please loved ones and guests with a delicious dish that has long been on the menu of many housewives. The proposed step-by-step options with cheese will allow you to reveal the taste of such a famous salad in a new way. And today there are many more recipes with photos for everyday and holiday tables.

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:

Eggs – 5 pcs.;
Mayonnaise – 60 gr.;
Onion – 1 pc.;
Hard cheese – 100 gr.;
Canned fish – 200 gr.;
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 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:

Potatoes – 4 pcs.;
Eggs – 6 pcs.;
Carrots – 2 pcs.;
Hard cheese – 50 g;
Onion – 1 pc.;
Canned mackerel – 1 can;
Mayonnaise – 200 gr;
Salt.

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;
Finely chop the onion with a knife and pour boiling water for 2 minutes, then drain the water;
Mash the fish with a fork;
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:

Potatoes – 4 pcs.;
Carrots – 2 pcs.;
Onions – 1 pc.;
Eggs – 4 pcs.;
Processed cheese – 2 pcs. (the fatter the better);
Canned fish – 1 can;
Mayonnaise – 300 gr.;
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 dish. 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.

The easiest way to prepare a portioned salad is to use a pastry ring, but don’t be upset if you don’t have one. The salad can be prepared in portions in the simplest way; for this you will only need small bowls, cocotte makers or even tea mugs and cling film or plastic bags. Cover the bowl with cling film or a plastic bag, and then simply lay out the salad in layers as usual. And then, all that remains is to carefully turn it over onto a plate, removing the film.

Drain the juice from the canned fish, mash the fish thoroughly with a fork and add a layer of fish. It's good to "compact" it.

Grate the whites on a fine grater. Place a layer of whites and compact well.

Place a layer of grated potatoes and coat it with mayonnaise. As a rule, most often the second layer of potatoes is not laid out if you are making a non-portioned version of the Mimosa salad, but in this case, I add a thin potato layer to make it easier to turn the salad onto a plate when serving.

Cover the salad with cling film or a bag and leave to soak at room temperature for about 1 hour, and then put it in the refrigerator.

Serve the Mimosa salad chilled, garnished with grated cheese and/or yolks and herbs.

Enjoy your meal! Eat with pleasure!

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:

Mash the canned fish in a bowl with a fork and place as the first layer on a dish.
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.
Peel the potatoes and grate them on a coarse grater, place them in a third layer, add salt to taste and brush with mayonnaise.
Peel the eggs and separate the whites from the yolks. Cut the whites into cubes and place in the next layer. Grease with mayonnaise.
Peel the carrots, grate them on a coarse grater, place them on top, add salt to taste and brush the layer with mayonnaise.
Grate the cheese on a coarse grater and place on the carrots.
Grate the egg yolk on a fine grater and sprinkle over the formed dish.
Top the salad with pre-washed herbs and dried on a paper towel.

Bon appetit!

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:

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.
Peel the carrots, grate them on a coarse grater, separate half and put it in a second layer, grease with mayonnaise.
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.
Mash the canned fish together with butter and place half of it in the next layer.
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.
Place the remaining carrots on top and spread with mayonnaise.
Then add the remaining fish.
It is better to freeze the butter a little to make it easier to grate. Place the grated butter on top of the fish.
Make a layer of grated egg yolks on top.
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:

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.
Place a second layer of boiled rice, salt and pepper to taste, and brush with mayonnaise.
Peel and finely chop the onion (can be pickled if desired) and place on rice.
Peel the carrots, grate them on a fine grater, place in the next layer, add salt and make a mayonnaise grid.
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.
Grate the cheese on a coarse grater, place in the next layer and make a mayonnaise grid.
Sprinkle grated yolks on top and garnish the salad with pre-washed parsley sprigs.

Salad ready!

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:

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.
Wash the apples, peel them, grate them on a coarse grater and place them on a plate. Lightly coat with mayonnaise.
Drain the oil from the canned food, break the fish into medium-sized pieces with a fork, and place in a second layer.
Grate the butter on top of the fish; to make this easier, you need to lightly freeze it first.
Grate the cheese on a fine grater, place in the next layer and coat with mayonnaise.
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.
Place pickled onions over potatoes.
Peel the carrots, grate them on a fine grater on top of the onion and brush with mayonnaise.
Grate the egg whites on a coarse grater over the carrots and brush with mayonnaise.
Grate the yolks on a fine grater on top - this is the last layer.
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:

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.
Peel the onion, chop finely and sprinkle it over the fish.
Boil hard-boiled eggs, peel, grate on a coarse grater, place in the next layer and brush with mayonnaise.
Grate the processed cheese, place half of it on the eggs and make a mayonnaise mesh.
Grate the carrots on a fine grater, place in the next layer, salt and pepper to taste. Grease with mayonnaise.
Place the remaining cheese in the final layer.

The dish is ready!

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:

Peel the eggs, separate the whites from the yolks, cut the whites into large pieces and place on a dish. Make a mayonnaise grid.
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.
Peel and finely chop the onion and place on top of the fish.
Peel and grate the carrots, place in the next layer, add salt to taste and coat with mayonnaise.
Grate the cheese on a fine grater and place on the carrots.
Grind the egg yolks, place on the cheese and make a mayonnaise grid.
Drain the marinade from the corn and add a final layer.

Bon appetit!

Text: Marina Dushkova

5 5.00 / 6 votes

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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

Take 420 g of potatoes, 360 g of carrots and 5 eggs. Boil everything until fully cooked, then cool and peel.
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.
Chop 120 g of onion very finely.
Next, grate 160 g of hard cheese. If desired, you can use cream cheese.
We also grate the boiled potatoes and carrots.
For boiled eggs, separate the whites from the yolks and rub them into a separate bowl.
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.

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

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

We make a mayonnaise mesh on top and sprinkle everything with grated yolks.
We trim the salad with a spatula and remove the remaining food from the plate so that the dish looks neat.
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

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.
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.
Take 8 eggs and boil until fully cooked (about 10 minutes after boiling).
Grate the whites of 4 eggs into a salad bowl on a fine grater, and then carefully distribute the first layer with a fork.

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

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

We level the fish over the entire surface and coat it thoroughly with mayonnaise.
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

First, let's pickle the onions. Finely chop 90 g of onion.
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.
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.

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

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.
Let the salad soak for a couple of hours in the refrigerator and then serve to the guests.