Mimosa traditional. Mimosa salad with the correct sequence of layers

Mimosa salad in our country is prepared mainly for festive occasions. However, this is not at all a reason to refuse this dish on weekdays, when you want to update the table and bring something new.

Mimosa salad is one of the types of classic salads that was very popular in the USSR. Today, not only in Russia, but also in the CIS, the Mimosa salad has retained its popularity and decorates holiday tables and New Year's menus as a traditional Russian salad.

The taste of this salad is very delicate and pleasant, both adults and children love it. Every time we remember our childhood when we prepared this salad, and with great pleasure.

Mimosa salad is a universal recipe; the layers can be swapped and replaced with other products, but more often the fish layer is changed.

The classic Mimosa salad with cheese is always made from saury, but many people don’t really like its taste and cooks replace the layer with other canned foods: pink salmon, tuna and even sprats.

The basic composition always includes boiled potatoes and carrots, but sometimes these products are replaced with rice or vegetables and cereals are not added at all.

Considering that the distinctive feature of the dish is the fish layer and the yolk “cap,” the Mimosa salad can look very unusual, for example, in the form of a roll in pita bread.

Classic recipe for Mimosa salad

Ingredients:

Can of canned food in oil;
3 eggs;
4 potatoes;
2 cucumbers;
Processed cheese;
Onion;
Greenery;
Mayonnaise.

Cooking:

Potatoes and eggs are boiled and peeled. Two potatoes are grated, laid out evenly and greased with mayonnaise. The canned food is crushed, half of which is placed on the potatoes, with finely chopped onion on top.

The next layer is grated cucumber, greased with mayonnaise. Separate the whites from the yolks, grate them, coat them with mayonnaise and place them on the cucumbers.

Place the cheese in the cold in advance so that it can be easily grated; this will be the next layer. After this, all layers are repeated and completed with ground yolks. Refrigerate the canned mimosa salad recipe for a couple of hours to soak, and it will become much tastier.

Classic Mimosa salad with saury

The classic Mimosa salad with saury is not difficult to prepare. The main ingredients are always on hand, and the fish is not expensive at all. Most of the time will be spent preparing food - boiling eggs, potatoes and carrots. The layers can be arranged in any order, the bottom one is often fish, because the remaining oil can drain and make the dish too soft and juicy..

Ingredients:

• saury – 1 b.;
• egg - 3 pcs.;
• hard cheese - 150 g;
• potatoes – 2 pcs.;
• carrots - 1 pc.;
• onion - ½ pc.;
• mayonnaise – 150-200 g.

Cooking

Boil eggs, potatoes, carrots, peel. Grate the vegetables and proteins separately on a coarse grater.
Pour boiling water over the onion for 20 minutes, drain the water. Mash the saury in a deep, beautiful salad bowl, draining the oil in advance and removing the seeds.

Distribute onions, carrots, potatoes, protein and cheese in layers, coating each with mayonnaise. Finish preparing the Mimosa salad by crumbling the yolks onto the surface.

Mimosa salad with pink salmon

This Mimosa salad is prepared with melted cheese and canned pink salmon. The taste of the snack will be more delicate, subtle, and the fishy aroma will not be as intrusive as in the classic version. You can completely remove the vegetable layers from the recipe and make a truly minimalist dish; the taste of the finished salad will noticeably change.

Ingredients:

• pink salmon – 1 b.;
• processed cheese – 2 pcs.;
• eggs – 3 pcs.;
• mayonnaise – 150-200 g;
• dill – 20 g.

Cooking:

Boil the eggs, grate the whites on a coarse grater. Grate the cheeses separately.

Lay out in layers: pink salmon, cheese, chopped herbs and egg whites, coating each with mayonnaise. To finish off the Mimosa pink salmon salad, sprinkle with crumbled yolk.

Mimosa salad with butter

Not the most popular, but crazy delicious salad"Mimosa" with butter. The oil layer makes the dish more tender and adds novelty to the taste. A layer of greens in the appetizer will not go amiss; it can be mixed with frozen grated butter, so the taste and aroma of the treat will become richer. The fish layer can be made from any canned food you like.

Ingredients:

• canned fish – 1 b;
• potatoes – 2 pcs.;
• carrots - 1 pc.;
• hard cheese - 150 g;
• onion - ½ pc.;
• eggs – 3 pcs.;
• butter – 50 g;
• greens - 20 g;
• mayonnaise.

Cooking:

Boil carrots, eggs, potatoes. Grate the vegetables and whites separately, cut the onion into small cubes and marinate in boiling water for 20 minutes.

Grate the frozen butter on a coarse grater and mix with chopped herbs. Place the mashed fish in the first layer, followed by onions and mayonnaise. The second layer will be butter with herbs, egg whites, soak the layer with mayonnaise again. Next add potatoes, carrots, cheese, soaking each layer with mayonnaise. Decorate the Mimosa salad with yolk crumbs.

Mimosa salad with apple

The Mimosa salad with apple and cheese turns out to be quite unusual. Light sourness will make the taste interesting, piquant and fresh. Take apples with minimal sweetness; winter green varieties are suitable. You can add sour cream or Greek yogurt to mayonnaise to make the dish lighter. Cheese is suitable both hard and processed.

Ingredients:

• fish – 1 b.;
• potatoes – 2 pcs.;
• Antonovka – 1 piece;
• eggs – 3 pcs.;
• carrots - 1 pc.;
• mayonnaise, sour cream - 100 g each.

Cooking:

Boil eggs, carrots, potatoes. Grate the vegetables, whites and apple onto a coarse grater. Decorate the layers, coating each with mayonnaise and sour cream sauce.

Mimosa salad with tuna

The “Mimosa with canned tuna” salad will be delicious. Unlike other fish, this one has dense flesh and a pronounced taste, which is very difficult to spoil. You can keep the basic ingredients the same or add something new to a simple flavor. In this case, stem celery will cope with this task perfectly.

Ingredients:

• tuna – 1 b.;
• carrots - 1 pc.;
• potatoes – 2 pcs.;
• celery – ½ small stalk;
• eggs – 3 pcs.;
• hard cheese - 150 g;
• mayonnaise.

Cooking:

Boil carrots, potatoes, eggs. Mash the fish with a fork, spread in the first layer on a dish, and soak in mayonnaise.
Grate vegetables, proteins and cheese, chop celery into small cubes.

Arrange the crushed ingredients in layers in any order, coating with mayonnaise. Decorate with crumbled yolk.

Mimosa salad with potatoes

The classic Mimosa salad with potatoes and carrots can be transformed by adding original and unusual ingredients, for example, replacing the usual layer of fish with boiled chicken. The taste of the dish will change dramatically, but all guests will definitely like it. In this case, it is better to use onions marinated in vinegar.

Ingredients:

• boiled fillet – 150 g;
• pickled onion - ½ pc.;
• boiled carrots – 1 pc.;
• jacket potatoes – 2 pcs.;
• cheese – 150 g;
• hard-boiled eggs – 3 pcs.;
• mayonnaise.

Cooking:

Separate the fillet into fibers, grate carrots, potatoes, cheese and whites. Arrange the salad in layers, spreading with mayonnaise.
Distribute the chicken first, followed by the pickled onions. Next, the remaining ingredients are in any order, finishing with the crumbled yolk.

Mimosa salad recipe in pita bread

This recipe will help you create an original, new design for the Mimosa salad with canned fish. The main set of ingredients remains classic, only the presentation of the dish changes. All ingredients are distributed on pita bread and the appetizer is rolled up. Before trying the treat, it is kept in the refrigerator for about an hour, then cut into portions.

Ingredients:

• fish – 1 b.;
• lavash – 2 sheets;
• cheese - 100 g;
• egg – 2 pcs.;
• potatoes – 1 pc.;
• carrots – ½ pcs. 4
• mayonnaise.

Cooking:

Boil eggs, potatoes, carrots and grate them on a coarse grater, chop the cheese in the same way.
Lay out one sheet of pita bread, spread a layer of mashed fish, followed by cheese, egg, carrots and potatoes, soaking each with mayonnaise. Cover with a second sheet and roll tightly.
Place the snack in the refrigerator for an hour.

In anticipation of any holiday, be it New Year or a birthday, every housewife thinks about what she will treat her family and guests with.

The recipe for Mimosa salad is familiar to many and this dish is always an incredible success.

I really want to try and surprise everyone with something special, refined and tasty. But there is one more rule - use well-tested dishes that definitely won’t let you down and everyone will probably like it.

Such a dish is the Mimosa salad. It is light, airy, and is always greeted with a bang! The only bad thing is that it goes unnoticed, but you can eat a lot of it! The owner, of course, is pleased that her efforts are not in vain and everyone really likes everything. But don’t forget about the calorie content of such goodies!

Mimosa salad has a lot of variations. Every housewife likes to add her own, especially favorite ingredients to it. They make it in thin or thick layers, flavor it deliciously with mayonnaise or, on the contrary, make it a little drier.

What ingredients are needed for Mimosa salad?

The following components are usually used:

Potato– 3-4 boiled tubers. I cook them in their uniforms. After cooling and peeling, they are easier to grate, do not fall apart and look appetizing.

The second ingredient is boiled fish. You can put canned saury in the salad. Very tasty canned food. True, this was how it used to be. Now it’s better to give up canned food.

It is better to use boiled trout, salmon or pink salmon. Tasty, no unpleasant odor, and pink fish meat looks very aesthetically pleasing. You only need to remove the bones from 200 grams of boiled fish.

Then you need to prepare the onions. I cut the onion into half rings, put it in a bowl and pour boiling water over it. Let it sit for half an hour. The bitterness and pungency, which can interrupt the taste and smell of the salad, will go away. A couple of medium onions will be enough for us.

Now it's time for the carrots. Boil 2-3 medium carrots and peel them. Just grate it on a fine grater.

We also need to boil 4 chicken eggs. Hard-boiled. Clear them. To be honest, I don’t separate the whites from the yolks, I just pass them through a special press. The result is a fine white-yellow crumb.

And the last thing is hard cheese! I grate it on a coarse grater, about 100-150 grams.

In conclusion preparatory phase– choice of mayonnaise. For Mimosa, it is better to use thick mayonnaise. It is fattier, but it does not spread and the salad retains the shape of the layers.

Of course, you can make mayonnaise yourself, so that it certainly does not contain any harmful additives. But, if you don’t make such a salad every day, then don’t worry! Store bought will do too. Moreover, there are still so many dishes to prepare!

Making Mimosa Salad

And now the most important thing - you need to combine all the products in layers and add mayonnaise between them.

Immediately choose a dish or vase where we will lay out the layers. If we want the layers of salad to be visible to everyone, then we take a transparent glass vase. The layered salad looks beautiful in it.

You can prepare the salad on a flat dish in the form of a cylinder, 10-15 cm high. To do this, it is best to have a special form without a bottom and after preparing the salad, keep it in the refrigerator, and then remove this form. It also turns out very beautifully.

If there is no form, you can try to do without it, but perhaps everything will not work out so smoothly. Then it is best to evenly coat the side surfaces with mayonnaise and sprinkle with herbs.

But you can also do it in a regular opaque salad bowl.

So, put the first layer on the bottom of a vase or flat dish - this is finely chopped or mashed boiled fish with a fork. They crushed it a little and coated it with mayonnaise.

We will make the second layer from grated boiled potatoes. After this, coat it with mayonnaise again.

Let the third layer be onions, which by this time we have squeezed through a colander, all the glass water and liquid will not disturb the pile of salad. And again a thin layer of mayonnaise.

It is very important that mayonnaise be in moderation. If you don’t regret it and add a lot, the salad will turn out watery and will spread. The main thing is that it will be too fatty and you will taste not the salad, but the mayonnaise!

Then comes a layer of carrots, with mayonnaise on top. There is still a layer of eggs and cheese left. You can again grease a layer of mashed eggs with mayonnaise, and put cheese on top. There is no need to put mayonnaise on top of it. This is the outer last layer, it goes like a salad decoration.

Friends! In general, there are no rules on how to lay down layers. You arrange them completely randomly. But to make the salad on the table festive, it is worth decorating. Use your imagination here. The more willingly you create, the more beautiful and original you will decorate it, I’m sure. Look at the photos for example and make something of your own.

This delicious and budget-friendly salad with canned food is deservedly popular among the people. After all, preparing it is quick and easy, and the set of products is available to almost everyone. Today I propose to prepare Mimosa salad according to the classic step by step recipe with detailed photos, according to a recipe that everyone in our family really likes.

The salad got its name from its characteristic appearance - thanks to the sprinkle of grated yolks on the surface, it looks so much like spring yellow mimosas! It looks beautiful, has a delicate taste, and is not a shame to serve it on the holiday table. In terms of demand, the Mimosa salad can be compared with the well-known Olivier or Herring under a fur coat. And you can prepare a salad not only for the holidays, but also decorate your everyday table with it, adding a pleasant variety to the family menu.

The salad first appeared on the tables of our compatriots back in the 70s of the twentieth century. In those times of total shortage, store shelves were not bursting with food abundance. Therefore, many housewives tried to please their families with dishes made from simple and affordable products. The classic salad usually included any canned fish, eggs, cheese, onions and mayonnaise. Later, other options arose - with the addition of apples, rice, pink salmon, crab sticks, fresh cucumbers, even with grated butter. Each housewife can add her own ingredients to taste, but the cooking principle will be the same as in the classic Mimosa. Prepare the salad according to the classic recipe, and later you can experiment.

Mimosa salad: classic recipe with step-by-step photos

Classic salad set:

• 1 can of any canned fish (salmon, sardines, saury, mackerel, etc. - without tomato, in oil)
• 3 potatoes
• 4 eggs
• 2 carrots
• 1 bulb
• 150 g mayonnaise
• Dill

Mimosa salad recipe with photos step by step

Boil potatoes, carrots and eggs. The main thing is not to overcook the eggs so that the yolk remains bright yellow and does not acquire a greenish tint. Enough 10 minutes. If you want, you can marinate finely chopped onions in a mixture of water, vinegar and pepper. Then drain the liquid and place it in a separate plate.

Remove the boiled vegetables from the pan, wait until they cool, and peel. Dip the eggs briefly in cold water to make peeling easier. Then peel the eggs, lightly cut them and remove the yolks. Take several deep plates and grate potatoes, carrots, whites and yolks into each separately. In another bowl, mash the contents of the canned fish with a fork. It’s good if all the ingredients are at approximately the same temperature, then the salad will turn out more beautiful.

Now choose a suitable deep salad bowl with a flat bottom to accommodate all the layers of Mimosa. You can take a special culinary ring for salads. Dishes prepared with its help look aesthetically pleasing and original. If you don’t have such a ring, you can cut it from a plastic bottle. The larger the volume of the bottle (1.5 or 2 liters), the wider the ring will be. You can take a flat plate, put a few washed green salad leaves on it, put a cooking ring on them so that the leaves peek out slightly, and form layers of Mimosa. Served surrounded by light green leaves, the salad delights the eye with spring freshness and a beautiful combination of colors.

And yet, according to the classic recipe, Mimosa salad is served on a platter, according to this recipe with step by step photos we will serve our appetizer.

First layer: potatoes and mayonnaise

Place the first layer - half of the boiled potatoes, lightly salt. Please note that you do not need to add salt to other salad ingredients. Spread a thin layer of mayonnaise over the potato layer. The correct choice of mayonnaise determines how tasty and healthy the salad will be. It's no secret that low-fat products contain more stabilizers, preservatives and thickeners. Therefore, it is better to buy mayonnaise with high fat content or prepare it yourself.

Second layer: fish

The second layer is mashed canned fish.

Third layer: proteins and mayonnaise

Sprinkle half of the grated egg whites on top, brush with mayonnaise, and place finely chopped onion on top.

Fourth layer: potatoes and mayonnaise again

Place a thin layer of remaining potatoes on the onion and brush with mayonnaise again

Fifth thin layer: carrots and mayonnaise

Sixth layer: proteins and mayonnaise

followed by grated egg whites. Lubricate with mayonnaise, then sprinkle the entire surface of the salad with grated yolk.

Now you can decorate the salad as your imagination dictates. You can add a layer of chopped dill around the edges to create the impression that shy spring flowers are peeking out among the delicate leaves. You can decorate with onion feathers, a rose cut out of carrots or a beautiful onion lily. Or build small bushes from parsley sprigs. Each housewife will have her own proven jewelry options. The salad looks very touching, creating the image of early spring mimosas lying on the snow (the role of “snow” here is played by egg whites).

Place the prepared bright salad in the refrigerator for several hours so that all layers are gradually well saturated and “grab” together. Then, if you made the salad in a special ring, carefully remove it, and the beautiful Mimosa can be served! Bon appetit!

Another great recipe for the classic Mimosa salad is presented in the video:

Classic Mimosa salad without potatoes: delicious recipe

It's hard to imagine a holiday table without delicious salads with mayonnaise. But most of them contain boiled potatoes - both “Olivier” and “Herring under a fur coat”... How to make such a salad so that the potatoes do not repeat, especially if you plan to serve a dish with potatoes as a main course? An interesting recipe for the popular Mimosa salad, prepared without potatoes, will come to the rescue. It is very tender, light, airy, and just melts in your mouth!

To prepare tender “Mimosa” you will need:

• 2 jars of pink salmon or mackerel, in oil or juice
• 300 g hard cheese (Dutch, Russian, etc.)
• 3 pcs. eggs
• 2 pcs. sweet and sour apples
• 2 pcs. carrots
• 1 large onion
• Mayonnaise

For decoration, also take:

• 1 egg
• 50 g cheese

COOKING: LAYERS

• Wash the carrots thoroughly, rub them with a brush, and cook. Boil all the eggs in a separate bowl, then pour them cold water to make it easier to remove the shell. Peel the onion, chop it finely, pour boiling water over it for a short time to remove the bitterness.
• Open the jars of canned fish, place in a deep salad bowl along with the butter and mash until smooth. Distribute the fish evenly across the bottom of the salad bowl.
• Then drain the onion, rinse it under running water and place it in an even layer on the fish.
• Peel the apples, cut out the cores, grate them, place them on the onion and apply a mesh of mayonnaise on top.
• Grate two boiled eggs (save the third for decoration), spread them over the apples, and apply mayonnaise again.
• Then comes a layer of grated cheese (set aside part of the piece of cheese for decoration).
• The next layer is grated carrots. The brighter this root vegetable, the more beautiful and vibrant the salad will be. Generously coat the carrot layer with mayonnaise and you can start decorating the Mimosa.
• Grate the remaining piece of cheese on a fine grater and sprinkle generously over the salad. Cut the boiled egg lengthwise, place the halves on the surface and form them into mice. Eyes can be made from clove buds, noses from black peppercorns, ears from pieces of boiled carrots. For the tails, you can take the feathers of green onions, first dipping them in boiling water for 5 seconds to make them bend better. And you can use parsley to make funny little forelocks for them. In a word, show your imagination, and the children will be happy to help you with this!
• Place the finished salad in the refrigerator for a couple of hours so that everything is well soaked in mayonnaise, and then serve solemnly on the table.

The classic recipe with step-by-step photos, as well as the recipe for Mimosa salad without potatoes, is very popular in many families. This dish is easy to prepare, but filling and very tasty. Delight your guests and family with an excellent snack!

Mimosa salad - choose mayonnaise.

The first subtlety of preparing Mimosa salad is the correct choice of mayonnaise, which is used to coat each layer of the salad, except the top one. Mayonnaise should be thick and high in fat. All dietary and low-calorie mayonnaises, so popular today, can easily spoil the true taste of a real Mimosa salad and ruin any recipe. Personally, I prefer mayonnaise with lemon juice, and not with vinegar, and it is desirable that it does not contain any E that is harmful to our health.

What products are needed for Mimosa salad?

In the photo presented you can see what products are needed for the Mimosa salad. To make a real Mimosa salad, you will need a can of mackerel in oil (about half the can will be used), mayonnaise, 4 small potatoes, 4 carrots, 3 hard-boiled eggs, a little red onion, and herbs. Well, and the desire to make such a Mimosa salad so that people will then lick their fingers and admire it. And for this to happen, please Special attention to the next paragraph. I even highlighted it.

An extremely important point for women who want their Mimosa salad to be the subject of universal admiration. Remember once and for all - Mimosa salad is tasty only when all the ingredients (except onions and fish) are grated strictly through a fine grater. Because the whole point of Mimosa salad is in the variety of flavors that simultaneously enter the mouth. This is even more important than making beautiful layers. I will say more - people who are accustomed to finely grated salad simply do not perceive large pieces in Mimosa and begin to turn up their nose, which is very unpleasant for the housewife. You need to salt each layer separately, but very little. Got it? Toga andlet's move on and look

How to alternate layers in Mimosa salad

The second subtlety of my recipe is the correct alternation of layers. In recipes for Mimosa salad, distributed on the internet, it is often recommended to place the fish in the first bottom layer. This is a mistake made by those who want to make Mimosa faster and easier. We're talking about how to make this salad tasty, not quick.

1) The first layer should always be a layer of potatoes. Grate two potatoes and place them on a plate so as to cover the bottom as much as possible (photo 2). But there is no need to compact the layer; the whole beauty of Mimosa salad is in its softness. Spread with mayonnaise (3).

2) Next comes canned fish - personally, I prefer “Mackerel”, aka mackerel in natural oil. Please note that all the bones from the fish must be removed, otherwise some “cooks” put the fish in the Mimosa salad just like that, with bones. This is some kind of horror. In addition, the fish must be mashed with a fork so that the salad has a uniform soft consistency. Do this on a separate plate (4), then transfer the fish to the potato bed (5).

By the way, I once tried to surprise my family and instead of fish, I put cod liver in the Mimosa salad. The taste, of course, differs from the classic one, but everyone liked it. Try it too.

3) The third layer for Mimosa is lettuce onions (red). It is cut into very small pieces. There shouldn’t be a lot of onion for the Mimosa salad, otherwise it will overwhelm the main taste of the fish and egg, but you don’t need to scald it, otherwise the small but necessary spicy note will disappear. It’s another matter if you don’t have red onion, but only the classic one - in its pure form it is very bitter for a delicate Mimosa salad, so you need to cut it and pour hot water for ten minutes, then take it out, squeeze it lightly and put it on the fish. When you add the onions, drizzle them with one tablespoon of oil from a can and coat them lightly (Photo 7).

4) Next, we use boiled potatoes again, as in step 1 - we just have two potatoes left. Distribute over the dish and coat (photo 8).
5) Next up is boiled carrots, photo 9 (rubbed into a fine grater). Sometimes I add a layer of juicy sweet and sour grated apple on top of the layer of carrots in the Mimosa salad. An apple is not necessary for Mimosa salad, but it will be a highlight that will always make your mimosa stand out from others. Mayonnaise on top.

6) Next, for the Mimosa salad, take the eggs and separate the whites from the yolks. Now we need whites, three of them into a fine grater (photo 11). We coat this layer tightly with mayonnaise, as if clogging the salad (photo 12) - then we will decorate it and work on its appearance.

7) Appearance Mimosa salad is a separate matter. Sometimes greens are placed on top, around which grated boiled yolk is scattered, imitating a sprig of Mimosa. It is the Mimosa salad with bright yellow flower balls that pleases our eyes and reminds us of spring and the sun. The yolks are rubbed into a fine grater and are not smeared with mayonnaise, otherwise the Mimosa salad will lose its attractiveness (photo 13). Another option, no less popular - the yolks are evenly distributed over the surface of the salad, and the edges are filled with greens - also looks very beautiful (photo 14). But if you want to prepare Mimosa salad on children's party, make, for example, a fish - the children really like it, tested on their own.

Mimosa salad - video

For those who would rather see how Mimosa salad is prepared once than hear it a hundred times, we suggest watching this video. In this case they will tell you, how to prepare a homemade version of Mimosa salad, and to get a festive version, increase the number of layers - as I told you above.

Serving Mimosa Salad

The third subtlety is the correct serving of the salad. For example, a salad bowl should be transparent, then each layer is visible and the Mimosa salad looks colorful and especially appetizing. After preparing the Mimosa salad, place it in the refrigerator for about two hours so that the layers of the salad are soaked. Decorate the salad immediately before serving.

I read here that some “experts” in their recipes advise putting large lettuce leaves on top of Mimosa. Wow, what rude proletarian bad manners. Thin salads need to be decorated subtly. For example, Mimosa dill or young green onions are perfect for salad. Cut them very finely and sprinkle this mixture around the salad bowl, without touching the center. The Mimosa salad will be exemplary - delicate as the flower itself and no frills!!! Or, if you want, you can draw a sprig of mimosa using greenery and yolk - that will be great too. Sorry to repeat myself, but when I see Mimosa salad made crudely, I don’t even want to try it.

Zhenya Zhukova especially for

What other recipes are often looked at by people who are looking for the topic of Mimosa salad recipe?

. Shrimp are rightfully a delicacy, a product of haute cuisine. If you want to build a table based on seafood cuisine and make Mimosa with fish, shrimp will become your reliable helpers. Well, let's diversify our delicious menu with new recipes? Let's begin our transformation...

. In addition to Mimosa salad, why not add other popular recipes to your collection. Just listen to how their names sound, it’s a whole song - “Pomegranate Bracelet”, “Gill Grouse’s Nest”, “Shanghai” - chicken and pineapples, “Capriccio” - chicken with prunes. New taste sensations are guaranteed.

. Greek salads and Greek cuisine are known all over the world as very healthy, tasty and healthy dishes. For a person who wants to prepare Mimosa-level salads, it can provide even more opportunities to demonstrate culinary talents. Well, let's get a taste of true Greece?

. Squids have become a decoration for many salads. Of course, they are unlikely to find a place in the Mimosa salad, but if you are preparing several salads, squid can be an excellent flavor alternative. Plus they can be decorated in a very original way. Try it, we are sure you will like it.

. Salads with cod liver have long been firmly established at the top of culinary ratings. Some recipes even suggest sometimes replacing fish with cod liver in Mimosa salad to get new taste sensations from Mimosa salad. If you like this product, here are some good recipes.

Mimosa salad - reviews and comments

Zhenya, review on the topic “Mimosa salad”.
It so happened that I am allergic to onions, so Mimosa salad for a long time was, so to speak, beyond my culinary competence. But recently I read a recipe in one of the women’s magazines where a woman advised those who don’t like onions to replace them with grated apple. I really think it's possible. I decided to make it, my daughter ate it and said - mom, it’s delicious, my husband liked it too, and it’s even better for me. So, I advise everyone who doesn’t like onions - replace it with an apple, don’t give up Mimosa, the salad is excellent. It’s just important to lightly squeeze the grated apple pulp, otherwise the salad will “float” in the apple juice.

Anna, review on the topic of Mimosa salad
Many thanks to the editors of the magazine and personally to the author for such a detailed recipe. Everyone said my Mimosa Salad (made using this recipe) was amazing. And yet, as a lover of experimentation, I wanted to add something to this composition, and I found a product that fits well into the proposed Mimosa salad. Or rather, it already existed - mayonnaise, but I have mastered homemade mayonnaise of my own making and I will say that it fits perfectly and makes the taste of the dish even better. Try it too, because it’s quite easy to prepare.

From the editor. We agree with our reader Anna - everything you make is always tastier than store-bought. And especially for those who want to try the recipe for Mimosa salad with homemade mayonnaise, we offer special material how to make homemade mayonnaise .

Valeria, review on the topic of Mimosa salad recipe
I also want to thank the editors for this Mimosa salad recipe - I tried different recipes, but my husband liked this one the most. My next experiments - as you advise, try to make Mimosa salad with cod liver, it will probably also turn out very tasty, and secondly, try this homemade mayonnaise, how it goes with it. In a word, everything is ahead of me, I’ll write about the results.

Daria, review on the topic Mimosa salad recipe
Editors, it’s a shame you put on a video interpretation of Mimosa salad, your recipe from Zhenya Zhukova is much better and tastier. The video has a very simple recipe, so quickly put it on the table and declare that it’s Mimosa, a real salad can’t be prepared at that pace. And then it was correctly noted that in the Mimosa salad everything should be very thin and at the same time multi-layered, so that several layers get into the mouth at once, and all the different flavors are felt. And large pieces in one layer are ridiculous.

Today I will tell you about the wonderful, bright and delicious dish– “Mimosa” salad classic recipe with step by step preparation all layers. Salad always suits the holiday table. Its yellow lambs on top resemble a spring flower (the one that men give on March 8).

And straight to the point.

Classic Mimosa salad recipe with canned food, step by step, all layers with photos

General rules The preparation of classic mimosa is the same for all recipes. As in any other similar dish, all layers are in order.

Mimosa classic recipe, ingredients

For traditional recipe we will need:

• Canned fish (usually sea fish - saury, sardine, pink salmon, mackerel) - this is the main ingredient (one can is enough)
• Boiled vegetables - potatoes and carrots (3-4 pieces of each type of vegetable)
• Boiled eggs (4-5 pieces)
• Mayonnaise (1 small jar more than)
• Onions or salad onions (1 onion or a good bunch)
• Spices – salt, pepper
• Greens – parsley, dill, optional and for decoration

How to prepare mimosa salad? All layers in order

Cooking method:

First we cook the vegetables. Let it cool down and clean them. Then grate the carrots and potatoes. It is better to use a fine grater, not medium or coarse. Because nothing will spread that way.

And put the grated potatoes in the salad bowl as the first layer (exactly half of the total volume). No need to die down. On top, you can use a mesh, or you can simply spread mayonnaise with a spoon.

The second layer is fish. Or rather, canned fish. In the Mimosa salad, the classic recipe involves only a fish product, although many change it to something else. For example – poultry, chicken.

In a separate plate, mash the fish with a fork, remove the bones and set aside. And again the mayonnaise mesh.

Now you can add finely chopped onion. It will give the salad a spicy taste.

The fifth one is carrots.

And sixth, grate the egg whites on a fine grater. Do not forget to grease with mayonnaise and add a little salt between each layer.

Yolks are considered not only a decoration, but also an additive to the taste. A classic mimosa recipe cannot be without the topmost yellow layer. But on top of it you can decorate with parsley leaves or dill sprigs.

For the salad to be perfect and all the layers to be soaked, it needs time. Place it in the refrigerator for 2-3 hours.

Secrets and subtleties when preparing classic Mimosa

They say that the best and most delicious food is something made with your own hands. And I think so. But as for our salad today, I choose canned food at the store. If you know how to make homemade mayonnaise, then you're in the cards.

It is better to choose a thick one and apply it evenly between layers so that it does not turn out to overwhelm the taste.

Eggs and their yolks are the main decoration of the classic Mimosa. Therefore, do not overcook them, otherwise the yolks will not be perfectly yellow, but will turn green. The optimal cooking time for eggs is up to 10 minutes.

I advise you to use all ingredients at the same temperature so that circles do not float.

And there is also a “trick” in which your guests will be able to immediately notice the decoration of the festive table. All you need to do is take a transparent container (salad bowl) or, in extreme cases, cut a plastic bottle with a volume of 1.5-2 liters around the circumference. So that there is no top and no bottom.

With this option, all layers of “Mimosa” will be clearly visible.

Classic mimosa recipe with canned food and cheese

Today the choice of products is simply huge. In this regard, you can experiment in the kitchen with traditional dishes - add and try new tastes.

Let's add a classic recipe to Mimosa, in addition to canned food, cheese. The end result will be a nice salad, maybe you will like it better.

Ingredients:

• 150-200 grams of hard cheese or processed cheese
• Canned fish 150-200 grams
• 3-4 medium potatoes
• 2-3 carrots
• Eggs – 3 pieces
• Onion – 1 pc.
• Mayonnaise
• Greens and spices

How to prepare layered Mimosa salad with cheese

The cooking method is very similar to the classic recipe. So let's keep it short.

Boil and peel vegetables and eggs. Grate into separate plates using a fine grater (separate the whites from the yolks). Remove the fish from the jar and mash it with a fork (you don’t have to leave the juice). Finely chop the onion and cheese. Divide the potatoes into two parts.

Let's start laying it out, everything in order: the first part of the potatoes, fish, onions, the second part of the potatoes, cheese, carrots, whites, yolks. Salt each layer and grease with mayonnaise. We send it to the refrigerator.

After 2 hours, take it out and decorate with greens.

Mimosa salad - classic recipe with rice

Another way to change the tradition is to add rice to a familiar salad. Try it and find out what comes of it. Or rather, not add, but replace – potatoes with rice.

By the way, I tried to prepare this type of salad back in my student years. Only instead of canned fish I used chicken. It's okay, sweetie.

Ingredients of the dish:

• Boiled rice - half a glass
• Carrots – 2 pcs.
• Canned fish – 200 grams (one can of saury or pink salmon, you can replace it with chicken as I did before)
• Eggs – 3-4 pieces
• Mayonnaise
• Onions and greens

Cooking:

The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. Proteins are separated from the yolks. Everything is in separate containers. Finely chop the onion. Place the canned food on a plate, first separating the juice, and mash it with a fork. The ingredients for the puff salad are ready.

Now layers: rice, fish, onions, rice again, carrots, whites and yolks. Between them, do not forget to add salt and cover with mayonnaise.

Let the mimosa soak for an hour or two and serve, garnishing with greens on top. Bon appetit!

Mimosa salad with butter and cheese, and with canned saury, and without potatoes

People. Those who lived through the Soviet era say that this recipe originally appeared. And only then they began to use other types of fish. In addition, this is the cheapest way, since there are very few products on the menu.

Products:

• Eggs – 4-5 pieces
• One can of canned saury
• Butter – 100 grams
• Cheese – 100 grams
• Mayonnaise Provencal
• Spices (salt and pepper)

Cooking method:

Here the layers alternate differently, unlike the classic version. First, let's prepare the ingredients. Squeeze the fish and remove the liquid. Mash with a fork until it becomes a mushy mass. Boil the eggs, cool and peel. Separate the whites from the yolks. We chop the onion.

Grate the yolks on a fine grater. And on the large one - cheese, proteins and butter. Now let's lay down the layers.

The first one this time is the squirrels. The second is cheese, the third is fish, then onions. Then - butter and last - the yolks. Salt and mayonnaise in between layers.

Mimosa salad recipe with apples and canned food

Apples of the Simerenko and Antonovka varieties, in combination with the classic composition of this puff salad, give the dish a specific zest - a refreshing sour taste. Gourmets will definitely like it.

Ingredients:

• Apple – one large (preferably fresh and juicy)
• Canned fish - one (you can choose at your discretion, for everyone)
• Salad onion – 1 piece (you can take a red onion so that it’s not too bitter, pour boiling water over it)
• Eggs – 4-5 pieces
• Potatoes – medium 2 pcs. (instead of potatoes you can use 150 grams of cheese or all at once)
• Carrots – 2 pcs.
• Mayonnaise

Making mimosa with apples

Boil vegetables and eggs, cool and peel. We grate and cut our products into separate bowls. We crush the fish, as always. Yolks are from whites.

Salt the layers evenly one after another and spread with mayonnaise. The first layer is potatoes and then: fish, onions, cheese, apple, carrots, yolk. Place in the refrigerator for a couple of hours.

Classic Mimosa salad recipe with apples is ready.

Mimosa salad with cheese and crab sticks

What happens if we replace canned food with canned food in a classic salad with cheese and apples? crab sticks? Low calorie and original dish on your table - that's what happens.

Ingredients (what you need):

• Apple – 1-2 pieces
• Dutch cheese – 150 grams
• Butter (frozen) – 200 grams
• Crab sticks – 200 grams
• one bulb
• Potatoes – 3 pieces
• Egg – 5 pieces

How to cook:

Same as the previous recipes - cook, peel, chop and grate. The layers are arranged like this: potatoes, egg whites, grated cheese, butter, finely chopped onion, chopped crab sticks, grated apple and lastly chopped yolk.

And again about the layer - add salt and grease with mayonnaise (except for butter, as you already understood, you should not grease it).

To soak the salad, leave it in the refrigerator until the next day. Serve to the table, garnished with a sprig of parsley or dill.

Mimosa classic recipe with cod liver

Let's start with the fact that the liver of any fish (large, since small ones have very little) is very beneficial for the body. I would also name cod liver as a delicacy and a dietary product.

Ingredients:

• Canned cod liver – 1 jar
• Hard cheese – 100-150 grams
• Vegetables (potatoes and carrots - 2-3 pcs.)
• Eggs – 3-4 pieces
• Mayonnaise and greens

Cooking method:

Place boiled, peeled and grated potatoes on the bottom of a transparent salad bowl. Apply a thin layer of mayonnaise.

The next layer is grated and boiled carrots. And lubricate again. Apply chopped and boiled egg whites and mayonnaise to the carrots.

The penultimate one is grated cheese, mayonnaise. We finish the salad with a “crumb” of egg yolks. And soak in the refrigerator overnight.

Mimosa salad with boiled salmon, cheese and without potatoes

Fresh food lovers will love this recipe. This time, instead of canned food, boiled fish (salmon) will be added to the menu.

Cook salmon fillet (200 grams) in salted water. Cool, remove seeds and mash with a fork. Boil eggs (4 pieces) and one good carrot. Grate cheese, carrots, whites and yolks. Finely chop green onions with a knife (one bunch is enough).

Now we assemble our layered salad, evenly greasing all layers with mayonnaise. And they go in order: whites, fish, onions, cheese, yolks. Don’t forget about the refrigerator, where the dish must soak for at least 2 hours.

“Mimosa” with selenium salmon and fresh cucumber – original recipe

You can use salted salmon, not boiled as in the recipe above. In addition, add one to the main ingredients fresh cucumber. Honestly, it doesn’t really work out at all.

Take salted salmon - 150 grams and divide it into 4 strips. We leave two of them for decoration, and the rest into small pieces. This is the first layer.

Boil eggs (2 pcs.) and separate the yolks from the whites. Grate the protein over the fish and spread with mayonnaise. The third layer is peeled and finely chopped cucumber.

Then boiled and chopped potatoes (2 pcs.). Grease well with mayonnaise. Sprinkle yolks on top. From the thin slices of salmon remaining for decoration, roll them together and make them in the shape of a flower.

Place in the refrigerator and preferably overnight. You can add a couple of sprigs of parsley before the table.

1. It is better to cook vegetables in a double boiler, this way they are preserved and taste better.
2. The apple is sour – varieties “Simerenko”, “Antonovka”, “Granny Smith”.
3. More eggs, especially yolks - a special taste and juicy yellow color.
4. Good fatty mayonnaise, but just a little - apply it lightly with a mesh.
5. It is better to grate the products directly into the dish - the Mimosa salad becomes loose and airy.

Classic Mimosa salad - Video step-by-step recipe