Mimosa with pink salmon and potatoes. Mimosa salad with pink salmon is a delicious addition to the table. Video recipe for cooking

Mimosa salad will decorate any holiday with its appetizing appearance and wonderful taste. One of the main components of this dish is fish. Today we offer you a recipe for making Mimosa salad with canned pink salmon. We hope that this dish will surprise your loved ones with its amazing taste.

Ingredients

To prepare Mimosa salad we will need:
1 jar canned pink salmon;
2-3 potatoes;
3 eggs;
1 onion;
1 carrot;
100 g cheese;
50 g butter;
mayonnaise.

Cooking steps

In this salad, we alternate each new layer with a thin layer of mayonnaise for soaking. So, let's start preparing our Mimosa salad with canned pink salmon.

Boil potatoes in their skins and let cool. Peel and grate coarse grater. Grease the mold with mayonnaise and lay out a layer of potatoes. Then another layer of mayonnaise.

After the potatoes, lay out the canned pink salmon mashed with a fork. Place a layer of onion on the fish, previously scalded with hot water (to remove the bitterness). Top with a layer of mayonnaise.

Pre-freeze the butter and grate it on a coarse grater. Hard-boil and peel the eggs. Separate the yolks and whites. Grate the whites on a coarse grater or chop them with a knife.
Spread a layer of butter and grated egg whites. Then a layer of mayonnaise.

After the protein comes a layer of grated carrots + mayonnaise and a layer grated cheese and again a layer of mayonnaise.

And the last layer of our salad is grated yolk. Place the salad in the refrigerator for several hours to soak.

Our Mimosa salad with canned pink salmon is ready.

Bon appetit!

Nowadays you can often hear “fi” in the direction of popular Soviet mayonnaise salads. I don't think it's deserved. At one time, they were a salvation for many housewives during the holidays, since they were prepared from products that could be bought or, in extreme cases, “get”, looked festively elegant and, moreover, were also quite filling. Let's remember the Mimosa salad today. The classic recipe with photos will be at the very beginning, where we will look in detail at all its ingredients, layers and method of preparation. And then we’ll go all out and play with flavors, replace some products, or add others for more variety.

Mimosa salad with pink salmon: recipe with photo

Traditionally, the salad was prepared with fish, preferably from the salmon family: pink salmon, chum salmon, salmon, sockeye salmon. Well, if you didn’t have them, then from saury and sardines. And, of course, as they said before and as they often say now, it was “canned food.” In principle, there are not so many recipes, but the principle is the same everywhere - alternating layers coated with mayonnaise and grated egg yolk as a decoration. However, there is one nuance in the classic recipe...

Ingredients

• pink salmon – 1 can;
• potatoes – 2 pcs;
• carrots – 1 piece;
• eggs – 2 pcs;
• butter – 50g;
• salt - to taste;
• mayonnaise – 150g.

How to prepare Mimosa salad

1. Drain the liquid from the canned pink salmon and place it in a small bowl.
2. Mash with a fork.
   
3. Layered appetizers look beautiful when served either with a chef's ring, or in clear salad bowls or even glasses. I took square shape, into which I laid out everything in order. The first row is fish. When feeding this way, all layers must be lightly compacted.
   
4. And now that same nuance. As you probably noticed, there is butter in the grocery list. We will need it frozen. Grate it on a fine grater.
   
5. Place on top of the pink salmon. With it, the dish will be very tender and mayonnaise is not needed at this stage.
   
6. Boil the eggs hard in advance. We need the white and yolk separately. Therefore, I recommend boiling eggs like this: pour in cold water, wait until it boils, wait 1 minute, turn off the heat, cover with a lid and leave in hot water for 10-15 minutes, then drain the water and pour in cold water until it cools completely. With this preparation, the yolk will be cooked completely, but will not be overcooked and will remain a beautiful bright yellow color, without blue. We clean the eggs, cut them, remove the yolk and put them aside for now. Grate the whites on a coarse grater.
   
7. Sprinkle oil on it.
   
8. Lightly press down with the back of a spoon and grease with mayonnaise.
   
9. We also prepare vegetables - potatoes and carrots in advance, boil them “in their jackets”. Then cool, remove the skin and grate. First the carrots.
   
   
10. Then potatoes.
    
11. Compact and you can add a little salt, a small pinch of salt will be enough.
    
12. And mayonnaise.
    
13. It's the yolk's turn. It requires a fine grater and can no longer be compacted. The dish is called “Mimosa” for a reason. The grated egg yolk is very reminiscent of this flower and it should be fluffy.
    

This is the classic mimosa recipe. IN step by step recipe The photo shows everything in detail, so now you can move on to variations on the theme.

Mimosa salad: recipe with sardine

For those who don't like red fish or in case you don't have any but have other canned fish, feel free to take it. They cook it with saury, sardines, tuna, sprats, cod liver and even crab sticks. Of these, the most popular is sardine. Therefore, the next recipe is with it.

Ingredients:

• canned sardine – 200g;
• potatoes – 300g (2-3 medium);
• carrots – 200g (1 medium);
• onion – 100g (1 small onion);
• eggs – 3-4 pcs;
• salt;
• mayonnaise.

How to make Mimosa salad with sardine

1. Boil the potatoes and carrots until tender and let cool completely. Then we clean it.
2. Peel the onion and chop finely. To make its taste softer, it is better to pour boiling water over it before you start cooking. Let sit for 10 minutes and drain the water.
3. Grate carrots and potatoes separately.
4. Boil the eggs and cool. Separate the whites from the yolks and also grate separately.
5. Drain the liquid from the canned fish and mash the fish with a fork, removing the bones.
6. Let's start collecting. We put a layer of fish down, grease it with mayonnaise, lay out onions, then potatoes, more mayonnaise, carrots, a little salt, another layer of mayonnaise, grated egg white and sprinkle yolk on top.

Recipe for Mimosa salad with rice and saury

Mimosa is often prepared with rice, but in this case without potatoes.

Ingredients

• rice – 80g (1/2 cup);
• canned saury – 1 jar;
• carrots – 1 piece;
• onion – 1 piece;
• eggs – 3 pcs;
• mayonnaise;
• vegetable oil;
• salt.

Preparing the salad

1. Rinse the rice several times under running water to remove excess starch. Then pour into a small saucepan with a thick bottom, fill with water and add 0.5 tsp. salt. You need twice as much water as rice, that is, for half a glass of cereal, 1 glass of water. Bring to a boil and reduce heat to low, close the lid. Cook until done. If the water has evaporated and the rice is still hard, you can add a little hot water from the kettle. You can also cook rice in a bag, it’s easier.
2. While it cools, prepare the rest of the ingredients. Unlike previous recipes, we will not boil the carrots in advance. Instead, fry it together with finely chopped onion in a frying pan in vegetable oil.
3. Eggs, as usual, need hard-boiled eggs and whites and yolks separately. As in the classic recipe, we grate them using a grater.
4. Drain and mash the saury, but not to the point of porridge. It’s good to leave small pieces.
5. First add rice to the bottom of the dish. We distribute mayonnaise over it. Then fried carrots and onions. Half the grated whites. Layer of fish with mayonnaise on top. Remaining egg white and yolks.

Mimosa with cheese and apple

The combination of cheese and apple in a salad is very interesting. This, of course, is far from a classic recipe, but who needs rigid boundaries? Any option has the right to exist.

Ingredients

• pink salmon – 200-300g;
• potatoes – 2 pcs;
• carrots – 1 piece;
• apple – 1 piece;
• hard cheese – 100g;
• lemon juice – 1 tsp;
• salt;
• mayonnaise.

How to make a salad with cheese and apple

1. For this recipe, I recommend trying to cook not with canned food, but with fresh fish (fresh frozen). Take 2 pink salmon steaks or any other salmon fish, boil in salted water until tender and remove the skin and bones. The fish meat is tender and easily disassembled into small pieces.
2. Potatoes and carrots need to be boiled and grated on a coarse grater.
3. It is best to take sweet and sour apples. We peel it, cut out the middle and grate it too. To prevent it from darkening, sprinkle with lemon juice.
4. It is better to grate the cheese on a fine grater.
5. To assemble the salad, first put an apple on the bottom of the salad bowl, then mayonnaise, carrots, half of the grated egg white, mayonnaise, fish, grated potatoes, the white again and the yolk on top.

Whichever of the proposed recipes would you use to prepare mimosa salad, the classic step-by-step with photo, or less traditional options you will definitely succeed delicious salad, which will appeal not only to you, but also to your family, friends and guests.

This popular bright salad is prepared not only with the usual saury, but also on the basis of other canned food. For example, with red fish in oil. You can diversify the Mimosa salad with pink salmon with rice, apples, cheese or even crab sticks.

Ingredients: 1 standard can of canned food, 220 g of hard cheese, 4 potatoes, 4 chicken eggs, mayonnaise to taste, 70 g of butter, a bunch of green onions, 2 carrots, salt.

1. Grated carrots are fried in melted butter.
2. The potatoes are boiled in their skins and mashed without skin to a puree.
3. Hard-boiled eggs are separated into individual parts. The whites are rubbed on a grater, and the yolks are turned into fine crumbs with a knife.
4. The onion is cut into thin rings.
5. The oil is drained from the pink salmon, after which it is well kneaded with a masher.
6. The layers are laid out in a certain order: fish - mashed potatoes - onions - cheese - carrots - whites - yolks.
7. Products are sprinkled with salt to taste and coated with sauce.

The appetizer is decorated fresh vegetables and greens.

Recipe with rice

Ingredients: 110 boiled rice, a standard can of canned fish, 1-2 boiled carrots, onions, 80-90 g of grated cheese, salt, a mixture of peppers, 2 boiled eggs, mayonnaise.

1. The carrots are chopped using the finest grater.
2. The liquid is drained from the fish, the pieces get rid of even the smallest bones and are kneaded.
3. The onion is finely cut with a knife. If it turns out to be very bitter, you need to pour boiling water over the vegetable for a couple of minutes, and then pour over ice water.
4. To make the rice grains stick together, they are smeared with mayonnaise. This will be the first layer of the snack.
5. The second will be onion cubes. Next, the fish is laid out. Grated eggs, carrots and cheese are placed on it. All these products are sprinkled with pepper, salt, and smeared with sauce.

The resulting “Mimosa” with pink salmon and rice should be thoroughly steeped before serving.

With butter and cheese

Ingredients: canned red fish (can), 120 g of any hard cheese (possibly spicy), 90 g of fatty butter, 5 chicken eggs, onion, mayonnaise, table salt.

1. The eggs are boiled in boiling water for about 11-12 minutes. Then they are cooled, divided into parts and finely rubbed.
2. The onion is chopped very finely. To make the vegetable cubes crispy, you need to fill them with ice water for a few minutes. Next, the pieces are dried on a paper napkin.
3. The cheese is crushed using a medium grater.
4. Canned food gets rid of excess liquid and kneads. If the fish mass is not juicy enough, you can add a little pink salmon oil to it.
5. The bottom layer will be grated egg whites. The second is grated cheese. We must not forget about salt and mayonnaise mesh on each layer.
6. Mashed pink salmon is laid out on the cheese. And then: onions and grated butter. The last ones will be the yolks.

You can effectively decorate the Mimosa salad with pink salmon and cheese using sweet canned corn.

Mimosa salad with apples

Ingredients: standard jar of pink salmon in oil, coarse sweet and sour apple, 4 chicken eggs, 2-3 potato tubers, large carrots, table salt, mayonnaise.

1. First you need to weld the components used. Potatoes, carrots and eggs are placed in boiling water. You can even cook them in one pan, except for the eggs, of course. All ingredients are boiled until full readiness. The eggs should be hard-boiled and the vegetables should be well softened. Next, the products are cooled.
2. Potatoes and carrots are chopped using a grater with large divisions. You need to process the apple in the same way, first removing the skin.
3. Eggs are divided into components. The whites are grated on a grater of any size, and the yolks are chopped with a sharp knife to fine crumbs.
4. To lay out the salad, use a container with high sides. First, a grated apple is placed on its bottom. It should completely cover the base of the salad bowl.
5. Pink salmon mashed with a fork without oil is laid out on top and a mayonnaise grid is drawn. Any layer to taste is sprinkled with salt and smeared with sauce.
6. Next, add carrots and chopped protein. Then - the yolk.

The appetizer is decorated with finely chopped herbs. Be sure to leave it in the cold for a couple of hours to soak before serving.

With crab sticks

Ingredients: 4-5 potato tubers, a can of pink salmon in oil, 320-340 g of crab sticks (you need to take a juicy product), 230 g of any hard cheese, 2 carrots, 5 chicken eggs, mayonnaise, table salt, fresh herbs.

1. Vegetables are cooked until soft. They are also preparing chicken eggs. All products are cooled, cleaned and crushed. Potatoes and carrots are grated using a grater of any size. The whites and yolks of eggs are rubbed separately.
2. Crab sticks can be chopped in any convenient way. Some housewives grate them on a coarse grater, others cut them into thin bars with a sharp knife.
3. Also grate cheese on a fine grater.
4. Potatoes are placed at the bottom of the salad bowl. It is seasoned to taste and generously coated with sauce.
5. Place the potatoes on top crab sticks. And then - cheese - fish mashed with a fork without butter - whites - yolks. Don’t forget to salt the layers and spread them with mayonnaise.

The appetizer is decorated with chopped fresh herbs.

With pink salmon and cheese

Ingredients: 1 standard can of canned pink salmon, 5-6 chicken eggs, 2-3 potato tubers, large carrots, 2 onions, 130 g of cheese, 90 g of butter, rock salt, light mayonnaise.

1. Vegetables and eggs are cooked until ready. Next, all these components are rubbed on a grater. Whites and yolks need to be crushed separately.
2. The fish gets rid of excess liquid and is crushed.
3. Frozen butter is grated, and the cheese is also chopped.
4. The onion is cut arbitrarily (into cubes or thin rings).
5. The appetizer is laid out in layers in any order. The main thing is that the egg whites and fish come first, and the yolks last.

To taste, the listed products are seasoned and covered with sauce.

Salads are quite popular and are often used to decorate holiday tables. One of the brightest and delicious snacks can safely be considered Mimosa. The recipe for mimosa salad with canned pink salmon has a delicate taste and appetizing appearance. Classic options include pink salmon in own juice.

The salad is prepared quite quickly and easily; you just need to boil the vegetables and eggs in advance. Having the preparations on hand, you can put together a colorful and tasty dish for the holiday table in a matter of minutes.

• 1 can of pink salmon in its own juice;
• 200 gr. light mayonnaise;
• 3 potatoes;
• 3 carrots;
• 3 chicken eggs;
• 1 onion.

Mimosa salad with pink salmon recipe:

1. Before preparing the salad, you need to stock up on boiled vegetables. Wash potatoes and carrots and boil them in their jackets. Then cool, peel and grate.
2. It is better to take homemade eggs with bright yolks. Boil, cool in cold water. Then peel off the shells, divide into yolks and whites, and grate into different plates.
3. Remove the peel from the onion, cut into small cubes and pour boiling water for 5 minutes. Then squeeze it out with your hands.
4. Open a jar of pink salmon, knead the fish into a homogeneous mass, choosing large bones. Add onion and stir.
5. In a salad bowl, carefully form a layer of mimosa from the potato mixture and generously grease with light mayonnaise.
6. Then add the fish and onion layer.
7. After pink salmon, distribute the whites evenly, brush with sauce and add carrots.
8. Cover the top with yolks and place in the refrigerator for a couple of hours.

Canned pink salmon mimosa salad

Cheese adds a delicate creamy flavor and satiety to any dish. So Mimosa with hard cheese and pink salmon turns out to be quite filling and very tasty.

Ingredients needed for 4 servings:

• 150 gr. light mayonnaise;
• 1 potato tuber;
• 1 carrot;
• 50 gr. hard cheese;
• 2 eggs;
• 25 gr. butter;
• 1 onion.

Mimosa salad with pink salmon and cheese:

1. Wash root vegetables with a dish brush.
2. Boil potatoes, carrots and eggs in different saucepans, cool, and peel.
3. Peel the onion, chop finely, and place in a bowl of boiling water for 2-3 minutes. After this, drain the water and dry the mixture with a paper towel.
4. Open a can of pink salmon, remove the bones, and mash the fish with a fork until it forms a paste.
5. Freeze a piece of butter in the freezer for about a quarter of an hour, so that later the product can be grated.
6. Grate carrots and potatoes onto separate plates.
7. We separate the eggs into whites and yolks. Three separately: large whites, fine yolks.
8. Lubricate the prepared salad bowl from the inside with a layer of mayonnaise. Place carrots on the bottom and soak in sauce.
9. Place the fish mass on top and cover with scalded onions. Soak pink salmon in mayonnaise.
10. Next, we form a layer of egg whites, which we cover with coarsely grated hardened butter.
11. Add grated potatoes to the oil and draw a grid of mayonnaise. Sprinkle grated cheese on top and add more sauce.
12. Having decorated the top of the salad with grated yolks, we move the salad bowl to the refrigerator shelf for a couple of hours so that all the ingredients are well soaked in the sauce.

You will learn how to cook from our recipes.

How to make mimosa with lemon

It's always interesting to try original recipe one dish or another. So our traditional Mimosa will acquire a completely different taste if you slightly change the recipe.

Ingredients needed for 4 servings:

• 1 jar of canned salmon (pink salmon in its own juice);
• 200 gr. low-fat mayonnaise;
• 150 gr. cheese durum varieties;
• 6 domestic eggs;
• 100 gr. butter;
• 3 onions;
• 1 lemon.

How to prepare mimosa:

1. Boil the eggs, cool and peel them. Separate into whites and yolks. The latter are finely chopped, and the whites are chopped with a knife.
2. Pass a piece of cheese through a grater with small holes.
3. Wash the lemon, remove white films, peel and seeds. Finely chop the pulp.
4. Peel the onion and chop finely.
5. Place the canned fish in a colander to drain the juice. We take out the bones and crush the pieces with a fork.
6. Now we begin to form the layers of salad. First, lay out the whites.
7. Add a layer of fish and cheese. We generously soak all this with mayonnaise.
8. Posting onion, lemon.
9. Sprinkle with half the yolks and coat with mayonnaise. Sprinkle with the remaining yolks and place in the refrigerator to soak for 2-3 hours.

Mimosa salad with pink salmon and rice

This variation of Mimosa is most suitable for everyday use. Because The presence of rice in the composition makes the dish more satisfying and does not require an additional side dish.

Ingredients needed for 4 servings:

• 1 can of canned pink salmon;
• 60 gr. rice;
• 2 medium carrots;
• 1 onion;
• 2 domestic eggs;
• 100 gr. hard cheese;
• 200 gr. low-fat mayonnaise.

How to prepare mimosa salad with pink salmon:

1. Boil the eggs, cool and peel. Separate into yolks and whites, three into different bowls.
2. Wash the rice well and boil in salted water until tender. Then we put it in a colander and rinse under the tap.
3. Wash the carrots and boil. After cooking, cool the root vegetable, peel and grate.
4. We take the pieces of pink salmon out of the jar, remove the seeds and mash with a fork.
5. Peel the onion and chop finely. If the taste is very aggressive, then pour boiling water over it for a couple of minutes. And then put it on a strainer to drain the liquid. Before adding the onions to the salad, dry the mixture with a paper towel or napkin.
6. Grate the cheese.
7. When all the components are prepared, we begin assembly. Generously coat the layers of mimosa salad with low-fat mayonnaise and season with salt and pepper if necessary. The salad can simply be laid out in layers in a glass salad bowl or small bowls. And you can create a beautiful restaurant dish using a cooking ring.
8. Place the rice pre-mixed with mayonnaise on the bottom and crush well.
9. Next comes a layer of pink salmon, which we cover with scalded onions.
10. Next we form a layer of grated proteins. We soak it especially generously with mayonnaise so that it does not remain dry.
11. We form the penultimate layer from boiled carrots.
12. Decorate the top of the salad with grated cheese and yolks. There is no need to coat the top of the salad with mayonnaise.
13. Before serving, be sure to leave the dish in the refrigerator for several hours.

Layered mimosa salad with apples

Salad with pink salmon and sour apples turns out very juicy, aromatic and tasty. The dish has an airy consistency, so it’s a pleasure to eat the snack, enjoying every bite.

Ingredients needed for 4 servings:

• 1 jar of pink salmon;
• 1 green apple;
• 2 domestic eggs;
• 130 gr. cheese;
• 100 gr. low-fat mayonnaise.

How to prepare mimosa salad recipe:

1. Boil hard-boiled eggs in slightly salted water for 10 minutes. Then we clean, separate the yolks from the whites and grate them on a coarse grater.
2. Place a layer of proteins in a salad bowl and draw a mesh of mayonnaise.
3. We remove the pink salmon from the jar, select the bones and crush it with a fork, turning the fish into mush. Add to the salad, draw a mayonnaise mesh or spiral on top.
4. Now take the apples, wash them thoroughly, peel them, cut out the core with the seeds. Rub the pulp directly onto the fish. The layer should be at least half a centimeter in order for the dish to be quite juicy and fresh. We also draw a mesh of sauce.
5. We form a layer of coarsely grated hard cheese, which we also cover with mayonnaise.
6. Decorate the top with grated yolks. Sprinkle with mayonnaise and, if desired, decorate with chopped herbs.
7. Let the finished dish cool for several hours before serving.

As you can see, there are plenty of options for pink salmon salad. I think among them there is a recipe that you and your family will love! Bon appetit everyone!

Mimosa salad is definitely one of the most popular salads on the holiday table these days, along with Olivier and Herring under a fur coat. He is especially often remembered under New Year, because it's filling and beautiful, layered with delicious layers of very popular ingredients. Whatever Mimosa recipes you look for, they will always have one thing in common: the salad is made from canned fish, eggs, vegetables and mayonnaise. The main vegetables are potatoes and carrots. And then improvisation begins, some add other vegetables and herbs, some cheese, some change the fish. All options are good in their own way. Today I will tell you how to prepare Mimosa salad with canned food and various ingredients according to classic recipe, as well as with original additives. And you can choose the one that you like the most.

Mimosa salad is a classic puff salad, it is never prepared by mixing the ingredients together. This is practically the same blasphemy as mixing all the components of a herring under a fur coat together. Here, layering is the main advantage, which allows each ingredient to simultaneously stand out with its own taste and mix with neighboring layers. In addition, the ingredients of Mimosa are very delicate and layering makes the salad airy and melting in your mouth.

To prepare the salad, you will need a deep bowl for laying layers, preferably with transparent walls so that each layer is visible. You can also arrange the layers on a large flat plate in a mound, or use a springform pan to make the layers look like a “cake.” In this form, the salad takes on a very festive look.

This salad was called mimosa for a reason; the whole point is that the top layer of the salad is necessarily a fine crumb of egg yolk, light and airy, like the flowers of a spring mimosa branch. These are the associations that evoke appearance Mimosa salad. And then the delicious layered surprises begin.

Let's start.

Classic Mimosa salad - step-by-step recipe

You know, I tried for a very long time to find which of the Mimosa salad recipes is actually classic. Legend has it that this salad was first prepared somewhere in the 70s, but no one knows exactly who its author was. There is also a big debate about what kind of fish is used in the classic recipe. Somewhere it is claimed that it is pink salmon, somewhere it is saury, and someone insists that it is sardines in oil. It is clear that these were some kind of canned fish, and everyone chose the best taste for themselves.

For the Mimosa salad to be just that according to the classic recipe, it must include: potatoes, carrots, eggs, onions, fish, mayonnaise.

This is the so-called minimum set to make Mimosa salad and not some other one. Having tried this set of products more than once, I can say for sure that it wonderfully reflects everyone’s love for it, because it is very, very tasty!

We will build on this.

• canned fish - 1 can,
• potatoes - 3 pieces,
• carrots - 2 pcs.
• eggs - 4 pcs,
• onion - 1 piece,
• mayonnaise,
• salt to taste.

Preparation:

1 Boil the potatoes and carrots for the salad in advance. You can cook them both in their uniform and without it. It's all about the taste boiled vegetables you like it better. This is not very important for cooking. The only important thing is that the potatoes and carrots are cooled by the time you assemble the salad.

2. Hard-boil the eggs, cool them under running ice water and peel them. Now you need to carefully separate the white from the yolk so that the yolk does not crumble prematurely. To do this, I make a shallow cut on the side of the white, and then open it to remove the yolks and put them on a plate. We will need the yolk last.

3. Open the can of canned fish and place the pieces of fish on a plate; it is better to drain the liquid. But if you want the salad to be juicier, then leave a small part of it, just enough so that the fish is juicy, but does not form a puddle in which our salad can get soggy.

Remove the bones and spine from the fish, and then mash the fish thoroughly with a fork.

4. We begin to lay out layers. First of all, grate the potatoes on a coarse grater and lay out the base of the salad from it. This is especially true if you place the salad on a platter rather than in a bowl.

If you cooked the potatoes without salt, you can add a little salt to them now. Spread a thin layer of mayonnaise on top. This can be done by squeezing it out in a thin stream, and then leveling it with a spoon or spatula.

5. Place a layer of fish on the potatoes, level it with a fork so that there are no too large pieces or slides anywhere.

6. We put onions on top of the fish. For Mimosa salad, it is better to use sweet varieties of onions, which will not spoil the taste with their pungency and bitterness. If there is no such variety, then take a regular onion, but after finely chopping it, put it in a bowl and pour boiling water over it for 2 minutes. This will kill the bitterness in the onions without ruining their flavor or crunch. Don't forget to cool the onions before serving.

Spread mayonnaise again on top of the onion layer.

7. The next layer is egg whites. They must be grated on a coarse grater and distributed evenly. Spread a very thin layer of mayonnaise again. Here, mayonnaise serves not so much as a sauce for flavor, but as cement to strengthen the layers.

8. Next, grate the boiled carrots and spread them very evenly. Press down a little, and then spread this layer with mayonnaise. The top layer of mayonnaise can be made a little thicker so that the yolk salad decoration sticks to it better. If you spread the salad in a mound, you can also spread it on the sides of the salad.

9. For our salad to turn into Mimosa, we need to take egg yolks and grate them on a fine grater, and then evenly and beautifully sprinkle the salad with them on all sides. First fill the entire top, and then if there is any left, decorate the sides. The top of the Mimosa salad should turn out uniformly yellow and “fluffy” without gaps, like a mimosa flower.

Now the salad needs to be covered and put in the refrigerator to infuse for a couple of hours. This is a mandatory rule; it is the infused Mimosa salad that is truly tasty and tender.

Before submitting to festive table take it out, decorate it with sprigs of greenery to make it even more like flowers and treat your guests.

Mimosa salad with canned tuna and green onions - step by step with photos

Another delicious Mimosa salad is obtained if you prepare it from tuna and add it to the layers green onions instead of onion. This will greatly refresh its taste and make it unforgettably piquant. Tuna is considered very healthy fish, but the option in oil is not very dietary. If you want to make the salad lighter, use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and layers. You can simply spread it on not all layers, and do it in a very thin layer. Then the Mimosa salad will turn out lighter and more crumbly.

To prepare you will need:

• tuna in oil - 2 cans,
• boiled potatoes - 3 pieces,
• boiled carrots - 1 piece (large or 2 small)
• boiled eggs - 5 pieces,
• green onions - a bunch,
• mayonnaise - 150 grams,
• dill for decoration,
• salt to taste.

Preparation:

1. Prepare all the ingredients for the Mimosa salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater and the yolks on a fine grater. Cut the onion into small slices. Remove the tuna from the can without oil, remove the bones and mash it with a fork into very small pieces.

2. Place potatoes as the first layer. You can grate it on a coarse grater directly into the salad bowl, and then give the layer the desired shape. Lightly press it down with a spatula and spread it with a thin layer of mayonnaise.

3. Now place the fish on a layer of potatoes and gently smooth with a fork. There is no need to smear this layer with mayonnaise so that the taste of the fish is brighter.

4. Now sprinkle a layer of tuna green onions and spread it with mayonnaise using a spatula or spoon.

5. Place the next layer of carrots, grated on a fine grater. And again mayonnaise.

6. The penultimate layer of our Mimosa salad is grated whites, which will become the background of our picture.

7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real salad Mimosa.

Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!

Recipe for Mimosa with saury and cheese

Another very popular ingredient in Mimosa salad is cheese. Many people add a layer of cheese to this holiday salad and I can completely understand them; cheese harmonizes wonderfully in this combination of products. And given our man’s great love for cheese, which is added almost anywhere, Mimosa simply could not do without it.

Any of the delicious hard varieties of cheese will work here. And for this option we will take saury as the fish. If you have previously tried it with one type of fish, for example pink salmon, then be sure to try replacing it; you may find how interesting the taste of the salad changes just by replacing the fish. Who knows, this might become your favorite version of Mimosa salad. You can and should try new things.

To prepare you will need:

• canned saury without oil - 2 cans,
• potatoes - 3 pieces,
• eggs - 5 pieces,
• carrots - 1 piece,
• red onion - 1 piece,
• hard cheese - 150 grams,
• mayonnaise for dressing,
• greens for decoration.

Preparation:

1. Boil potatoes, carrots and eggs in advance. Clean them. Divide the eggs into white and yolk. Remove the fish from the jar and mash with a fork.

2. Take a large plate, place a springform pan on it and start layering. The first will be potatoes. It can be grated or cut into cubes.

3. Then place the saury and smooth it out. Saury is a fairly oily fish in itself, so there is no need to spread mayonnaise on it. It will also saturate the bottom layer of potatoes. They will highlight each other's taste.

4. Place a layer of onion on top of the saury. If you took red onion, it is not very hot and can be used fresh. But if you have white, then you can scald it with boiling water or use it.

Spread this layer with mayonnaise.

6. Place egg whites on top of the carrots and spread them with mayonnaise.

7. And now the final layer of yolks. Grate it directly into the salad using a fine grater. This will make it more airy. Now decorate the Mimosa salad with sprigs of herbs and vegetables, put it in the refrigerator and wait for guests!

Before serving, remove the springform pan so that all the colorful and delicious layers of the salad are visible.

Bon appetit to you and your guests!

Pink salmon is one of the most popular canned fish in our time, so it is not surprising that Mimosa salad also began to be prepared with it. Her delicate taste many people love it, plus it’s healthy and not too fatty, since it’s preserved not in oil, but in its own juice.

There is a variation of Mimosa salad, where traditional potatoes are replaced with rice. Most of us have, of course, tried a salad with rice and pink salmon, which almost every family knows how to prepare. So Mimosa is more festive and tasty option salad with pink salmon and rice, since it is laid in layers and contains additional ingredients such as cheese and carrots.

This salad is traditionally dressed with mayonnaise, which is quite logical and we love the taste.

To prepare you will need:

• canned pink salmon - 1 can,
• rice - 100 grams,
• cheese - 150 grams,
• eggs - 4 pieces,
• carrots - 1 piece (large or 2 small),
• onion or green onion - 1 piece (bunch),
• mayonnaise for dressing,
• salt to taste.

Preparation:

1. Start preparing Mimosa salad with those ingredients that will take the longest to prepare. In this case it is rice. It must be well cooked in advance and cooled to room temperature.

2. Hard-boil the eggs too, but don’t let them boil for too long, no more than 7-10 minutes, otherwise you’ll end up with a dark yolk. And we, if you remember, need bright yellow, like a mimosa flower. Peel the boiled eggs and separate the white from the yolk.

3. Peel the onion and chop it very finely. If it is bitter, then pour boiling water over the already chopped onion for 2 minutes, then strain the water through a sieve. Scalded onions lose their bitterness.

4. Open the pink salmon and remove the bones. Mash the fish with a fork in a separate plate; if it is a little dry, then add a little broth from the jar, but do not overdo it so that the salad does not float.

5. Carrots must be boiled in advance, then peeled and grated on a fine grater.

6. Now we begin to lay out layers of Mimosa salad with rice. The first layer is pink salmon. Place it on the bottom of a salad bowl or large dish if you are making a mound of salad or shaping it using a round mold. Press it down a little so that the fish lies tightly and becomes a good foundation for the salad.

You can lightly grease the layer with mayonnaise, then quite thinly.

7. Place onion on a layer of pink salmon. Before doing this, be sure to let it cool down if you scalded it with boiling water. The salad must contain cold ingredients. Spread a thin layer of mayonnaise on the onion.

9. The next layer is rice. If you used a round variety of rice, then the salad will not begin to fall apart, but if your rice is too crumbly, you can mix it with a spoon of mayonnaise first. This will stick the rice grains together. Don't forget to salt it if you didn't do so during cooking.

10. Place cheese on rice. It must be grated and distributed evenly over the entire surface. Spread the cheese with mayonnaise.

11. After the cheese, add a layer of grated egg whites. Lubricate them with another layer of mayonnaise.

Not everyone likes to grease each layer with mayonnaise; this can be done one after another. But I prefer to smear each layer, just very thinly.

12. The top layer is made of airy yolks, grated on a fine grater. Now you can immediately above the salad, or you can put it on another plate first. But the yolks stick together pretty quickly, so don’t let them sit for long.

Now the salad can be decorated. The prepared Mimosa salad with rice must be kept in the refrigerator for 1-2 hours before placing it on the holiday table.

And after that, feel free to help yourself!

Classic festive Mimosa salad with sardines - video recipe

If you can’t figure out how to beautifully serve Mimosa salad on the holiday table, then the following recipe will be a good helper for you. Here we prepare not just Mimosa salad according to the classic recipe with sardines in oil, but also a wonderful and very elegant option for decorating the salad for the holiday.