Mimosa salad is one of the most popular festive dishes in the Soviet years. But even now it does not lose its popularity, especially on such family holidays as New Year, Easter, May holiday feasts. Also, the dish is often prepared on ordinary weekdays to diversify the usual daily diet. We offer several completely different, very tasty options for cooking Mimosa.
The classic Mimosa recipe is made from boiled vegetables, canned fish and eggs. Everything is topped with mayonnaise. The dish is necessarily formed from the layers of the products used. It looks especially beautiful in a glass, deep salad bowl, or assembled using a special form in the form of a ring for salads.
- boiled eggs - 7 units;
- onion - 2 small;
- carrots - 2;
- boiled potatoes - 6;
- mayonnaise;
- saury - 1 can.
Boil vegetables (except onions) and hard-boiled eggs. The onion needs to be chopped as small as possible so that it releases the juice well. We knead saury with a fork, if necessary, removing hard bones, after draining half of the liquid, mix with onions. We divide the eggs into white and yolk parts.
Products are laid out on a salad bowl in layers:
- Half of the grated potatoes are spread evenly.
- Saury with onions is evenly distributed with a fork.
- Grated egg whites.
- Shredded carrots.
- Grated layer of the remaining potatoes.
- Grated yolks.
All layers are covered with a mesh of mayonnaise from a tube, or smeared with a brush.
On a note. Onions and carrots can be sautéed separately before adding. Carrots in this case are not boiled.
Step by step recipe with pink salmon
Pink salmon goes well with the components of the classic Mimosa. Therefore, canned pink salmon may well replace saury.
Ingredients of the meal:
- potatoes - 4 units;
- eggs - 5 units;
- mayonnaise - 500 ml;
- carrots - 2 units;
- pink salmon - 1 can;
- cheese is hard. varieties - 300 gr;
- onion - 1 unit;
- vinegar - ½ tsp. l.;
- mix of greens - a few branches.
Dip the eggs in water at room temperature, boil for 5 minutes after boiling, boil the carrots and potatoes as well, checking the readiness with a knife / fork. Cool everything and remove from the peel. Peel the eggs, separate the whites from the yolks. Grate the protein, and chop the yolk with a fork. Coarsely grate the cheese as well.
Chop the onion, pour a small amount and vinegar. After 10 minutes, drain the liquid.
Three large carrots and potatoes. Fish, as in the previous version, knead into gruel.
We form a salad, laying out the components in layers:
- Fish mass.
- Grated proteins.
- Grated carrot.
- Potato.
- Yolks.
Each row, except for the yolk one, is covered with a layer / mesh of mayonnaise. It is recommended to cool the snack in the cold before eating. During this time, the dish will not only cool, but also soak in the juices of all the ingredients of the products.
On a note. In order not to make a mistake when purchasing canned fish when the jar is full, shake it - if the brine splashes too much, then the jar is not tightly packed with fish.
How to cook with sardine?
The most simple sardine salad with a minimum set of products in the composition is prepared in a matter of minutes:
- saury canned. - 1 bank;
- boiled eggs - 5 units;
- boiled carrots - 1 unit;
- low-fat mayonnaise;
- some salt.
Mash the sardine with a fork in a separate bowl. Cut the egg whites into cubes, and grate the yolk - everything should be in separate plates.
We collect the salad in a dish in layers: fish mass, carrots, squirrels, the last are the yolks. Spread each layer with mayonnaise and lightly salt.
Before serving, let it brew for a couple of hours in the cold.
Fact. The yolks are always the last layer, as they serve as decoration. It is because they are associated with the yellow spring flower of the same name that the dish is called Mimosa.
With added cheese
Mimosa with cheese is no less tender and tasty than the classic version of this salad.
We suggest taking note of cheese Mimosa from the following products:
- eggs - 3 units;
- canned pink salmon - 1 bank;
- small onion - 1 unit;
- mayonnaise;
- hard cheese - 100 gr.
Boil the eggs ahead of time. Finely chop the onion and mix with mashed pink salmon.
Divide the eggs into whites and yolks, chop separately. Squirrels chop and lay out the first layer. The next layer is mayonnaise. Next comes fish and onions, mayonnaise, grated cheese and again a mayonnaise layer. Egg yolks are rubbed at the end.
On a note. To make the salad really tasty, use a good hard cheese from a trusted manufacturer. You can consider Gouda, Russian, Kostroma cheeses.
Mimosa salad with apples
Some fruits give a rather unusual, but at the same time pleasant taste to familiar dishes. Mimosa salad with saury takes on a new flavor note if you add a little grated sweet and sour apple to it.
For Apple Mimosa you will need:
- small apple, sweet and sour variety;
- canned sardine - 1 can;
- potatoes - 3;
- carrots - 3;
- hard-boiled eggs - 5;
- onion - 1 unit;
- vinegar - table. l.;
- water is a table. l.;
- hard cheese - 100 gr;
- mayonnaise.
Grind the onion as finely as possible, pour the gruel with cold water and vinegar and leave to marinate.
In the meantime, let's move on to other products. The apple needs to be peeled and coarsely grated - this will be the first layer of the salad. Lubricate it with mayonnaise. Next comes mashed canned fish, also smeared with mayonnaise. The next layers are grated cheese, a little mayonnaise, grated large boiled potatoes, sauce again, pickled onions, grated boiled carrots, half grated protein, a layer of mayonnaise sauce, the remaining proteins and grated yolk.
On a note. The apple should not be too juicy and soft. Choose sweet and sour varieties with crispy flesh.
With crab sticks
A non-standard version of everyone's favorite Mimosa salad can be made by replacing canned fish with crab sticks.
We suggest taking note of such a non-standard recipe:
- carrots - 3;
- potatoes - 4;
- eggs - 4 units;
- crab sticks - 200 gr.
Boil eggs and vegetables until tender. Clean up. Separate egg whites and yolks. Grate the protein coarsely, and the yolks finely. Coarsely grate carrots and potatoes as well. Finely chop the sticks into cubes.
Put half the potatoes in the first layer, then sticks, squirrels, leftover potatoes, carrots, yolks.
Coat each layer with mayonnaise. The last, yolk layer, do not grease with sauce - the yolks act as a decoration.
Rice Recipe
If you add a layer of boiled rice cereal to Mimosa, then the dish can be served as a full dinner.
Quite satisfying and invariably tasty, you can prepare a salad from the composition of the products:
- rice - ½ stack;
- sardine - 1 bank;
- eggs - 7 units;
- carrots - 2 units;
- onion - medium turnip;
- mayonnaise.
Rice, eggs are boiled before the salad is assembled, so that the products cool down. Carrots are also boiled until tender, peeled.
Rice groats are first laid out in a salad bowl, then mashed fish, chopped onion mixed with mayonnaise, grated egg white, greased with mayonnaise, grated carrots, covered with mayonnaise, and decorated with yolk crumbs on top.
With butter and cheese
Canned mimosa is even more tender if you use a small amount of butter and delicious hard cheese when cooking.
- saury canned. - 1 bank;
- boiled rice - 1 cup;
- solid cheese - 150 gr;
- boiled eggs. - 4 units;
- onion feathers - a bunch;
- mayonnaise - 3-5 table. l.;
- drain. oil - 80 gr;
- salt - ¼ tsp
First of all, three half of the cheese and spread in a salad bowl in an even layer. Next comes a layer of mashed canned food, a little mayonnaise sauce. Next come grated proteins, chopped onions, mayonnaise, yolks, grease with mayonnaise. Rice goes on top, grated cheese again, grated (pre-frozen) butter. The last is a light layer of mayonnaise. Salt the sauce a little each time.
We decorate the top as desired. Before serving, cool for at least a quarter of an hour in the refrigerator.
Loading...