Mimosa salad: classic recipes. Classic Mimosa salad - step-by-step recipe with canned fish saury or pink salmon How to prepare mimosa salad recipe

03.11.2023

Be sure to watch our VIDEO RECIPE for Mimosa salad, which we carefully filmed for you to make the cooking process simpler and more understandable!

SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://www.youtube.com/user/gotovimdoma/?sub_confirmation=1
Click the BELL next to the SUBSCRIBE button and be the first to receive notifications about new RECIPES!

Mimosa salad, perhaps, appears at least once a year on the holiday of March 8 and symbolizes the onset of Spring. Many people love Mimosa for its ease of preparation, availability of ingredients, and although the salad is quite high in calories, it is amazingly tasty, so you don’t want to cross it off the holiday menu, but want to periodically enjoy its delicate taste. Of course, Mimosa Salad is prepared not only for March 8th, it will also perfectly decorate the New Year's table, you can serve it for Christmas and Easter, prepare it for Valentine's Day, February 23rd and, of course, for Birthdays!
In this recipe I will share with you an option for preparing Mimosa with baked trout or salmon, with cheese and without potatoes. The salad turns out very tasty, and the decoration of the salad symbolizes the yellow Mimosa flower - which reminds us of Spring and the sun!

Despite the fact that Mimosa cannot be called a light salad, as I already said, it is quite filling and high in calories, but how delicious it is! All layers of mimosa salad are harmoniously combined and all together create a wonderful symphony of taste! I would say that Mimosa has a creamy taste that goes well with fish such as salmon, trout, pink salmon. To simplify preparation, you can take canned fish from the above varieties of fish. But salmon fillet tastes much better with poached or baked salmon fillets. But this is no longer a budget option, so I don’t insist in any way.

The classic basic recipe for Mimosa is canned fish, boiled eggs and mayonnaise. And to enrich the taste and variety, various additional flavoring additives are added to the salad, such as cheese, carrots, apples, butter, potatoes - so the taste of the finished salad depends on the taste preferences of the hostess who prepares it. Mimosa is prepared with canned fish (saury, sardines, pink salmon, salmon, mackerel, cod liver and canned tuna - that is, you can take almost any canned fish depending on your taste preferences.

Mimosa - uh then your favorite layered classic salad, along with such famous salads as (and we even have it on our website) and!

In any case, you will get a lot of pleasure, both from preparing (since the salad is prepared very quickly and easily) and from tasting the salad, and it is quite possible that the salad will become one of your favorites. Therefore, I sincerely wish you bon appetit! And mimosa will always be a wonderful decoration for the holiday table and a wonderful dish for the everyday menu!

Ingredients

For Mimosa salad without potatoes with cheese
salmon (fresh or frozen)	150 g (or canned salmon, pink salmon, sardines, saury)
eggs (hard-boiled)	6 pcs
cheese (Russian type)	100 g
boiled carrots (optional)	1 PC
bulb onions	0.5 pcs
dill greens	2 sprigs for salad + 2-3 sprigs for decoration
mayonnaise	taste
salt	taste
freshly ground pepper	taste

Step-by-step recipe with photos

Video recipe

I'll be making Mimosa with baked salmon. Instead of baked fish, you can take canned fish (salmon, pink salmon, saury, sardine).

Rinse the salmon steak with cool water and dry well with paper towels.
Place the steak in a baking dish, salt and pepper on both sides and grease with vegetable oil.

Bake the fish at 180ºC for about 20 minutes.

Remove the finished fish from the oven and cool.
Remove all the bones from the pulp and chop the fillet.

We clean the eggs and separate the whites from the yolks.
Grate the whites on a coarse grater into a separate bowl and divide into two equal parts.
Grate the yolks on a fine grater into another bowl. Set aside a little yolk to decorate the finished salad.

I will collect the salad in a baking ring - we put the ring on the dish in which we will collect the salad.
Place half of the whites on the bottom of the mold, add salt and freshly ground pepper to taste, grease with mayonnaise and compact the layer a little.

Grate the boiled carrots on a medium grater.
Place the carrots in the next layer on top of the egg whites, add salt, pepper and grease with mayonnaise.

Grate the cheese on a medium grater.

Sprinkle a layer of carrots with cheese and grease with mayonnaise.

Place the fish in the next layer.

Finely chop the onion. Add the amount of onion according to your taste.
Chop the dill.

Place onion and dill on the fish.

We set aside some of the yolks to decorate the salad. Place the remaining yolks on the fish. Salt and pepper, to taste, and grease with mayonnaise.

Place the remaining whites in the last layer.

Salt the whites to taste and coat with mayonnaise.

Carefully remove the ring.

Decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower. Mayonnaise to taste
salt to taste

PREPARATION:

Grate the cheese on a fine grater.
Finely chop the onion and scald with boiling water.
Drain the liquid from the canned fish and mash the canned fish with a fork.
Grate the chilled butter on a coarse grater.
Place all products in a salad bowl in layers in the following sequence:
1st layer: squirrels
2nd layer: oil
3rd layer: cheese
4th layer: canned fish
5th layer: mayonnaise

Sprinkle finely grated yolk on top of the salad and refrigerate for 2-3 hours (preferably overnight).

Mimosa salad with apple 2 Option

Boil eggs hard and peel. Separate the whites from the yolks. Grate the whites on a coarse grater.
Finely chop the onion and scald.
Boil the potatoes in their skins, cool, peel and grate on a coarse grater.
Boil carrots and grate on a coarse grater.
Mash the canned food with a fork.
Peel the apple and grate it on a coarse grater (you don’t have to add the apple).
Grate the chilled butter on a coarse grater (you don’t have to put in the butter).
Grate the yolk on a fine grater and decorate the salad with it.
Before serving, decorate with herbs.
Place the products in layers in a salad bowl, pouring mayonnaise on each layer:
1st layer: apple (optional)
2nd layer: canned food
3rd layer: butter (optional)
4th layer: potato
5th layer: onion
6th layer: carrot
7th layer: protein
8th layer: yolk

Layered Mimosa salad with fish and eggs is always associated with spring and the holiday of March 8, although it is prepared mainly in the cold season.

One has only to hear: “mimosa salad”, and one immediately imagines a family dinner in a festive atmosphere, the happy faces of loved ones, and, of course, a favorite salad from childhood and such a native one, which has long become a classic, along with Olivier and “fur coat”.

By the way, layered mimosa salad appeared relatively recently, in the 70s, when there was no particular abundance of products; the salad contains the most common ingredients that can always be found. Despite this, the unknown author of the recipe managed to create a real culinary bestseller, which is as relevant today as it was 40 years ago.

Let me note right away: in order to prepare Mimosa - a layered fish salad with eggs - that deserves the highest rating, you need to follow several rules. The rules are not complicated, but they are there. Rather, not even rules, but subtleties.

The most important secrets and subtleties of the Mimosa salad

ABOUT MAYONNAISE

Perhaps the most important thing is to choose a good mayonnaise. You need to buy a product with a high fat content, thick and must be from a trusted manufacturer, preferably containing less dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter. But, as we show in practice, it is better to take something fattier, but put less of it, this will not affect the taste, but if on the contrary - less fatty, but a lot... In puff salads, and Mimosa is no exception, each layer should retain its own taste, an excess of mayonnaise can “lubricate” all taste sensations and then, no matter how carefully the salad is prepared, the result will, to put it mildly, not be very good.

ABOUT EGGS

It is equally important to boil the eggs correctly; if you keep them in boiling water, the yolk will get a greenish tint, and this is undesirable, because we need it for the final stage - decorating the salad. So cook the eggs for no more than 10 minutes. By the way, you can use quail eggs instead of chicken eggs, but you need more of them.

ABOUT CANNED FISH

Pay careful attention to the choice of canned fish (the fish must be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturing plants, both ours and imported. If you already have certain preferences, buy tried and tested products (I have a couple of favorite canned food brands). Diet lovers can recommend canned tuna, it has very few calories, but, however, the taste is not for everyone.

AND FURTHER…

Before starting cooking, be sure to bring all salad ingredients to approximately the same temperature. If the temperature contrast is large (for example, eggs at room temperature and canned food from the refrigerator), the layers will not turn out beautifully.

Recently, the choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components that are not mentioned in the original recipe. I tried to collect the most popular options that definitely deserve attention.

Mimosa salad according to the classic recipe

In my opinion, the most successful recipe, characterized by a balanced taste.

Ingredients for the recipe:
boiled potatoes 3-4 medium size
boiled carrots 3pcs
1 white or red salad onion
hard-boiled eggs 4 pcs
canned fish 1 piece (200g)
mayonnaise
greens for decoration

How to make classic Mimosa

Take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical cooking mold without a bottom or cut one out of an unnecessary large plastic bottle.
We grate the potatoes and carrots separately on a fine grater; on a coarse grater, of course, it’s faster and easier, but it won’t be as tender.

Many people use fish as the first layer; in my opinion, this is not the best solution; after standing, it can drain and the salad will begin to “float”. We will have potatoes first, take half of the total amount and distribute them evenly over the bottom of the dish, trying not to compact them too much. Spread a thin layer of mayonnaise without overdoing it.

From canned fish (I usually take saury), carefully select the bones and mash it with a fork on a separate plate, after draining the oil into a separate container. Place the fish mixture on top of the potatoes. Again, grease with mayonnaise.

It was the turn of the salad onions. Cut it very finely and lay it out in the next layer. When adding onions, it is important not to overdo it with the quantity, because it can overwhelm the taste of the other ingredients. As the saying goes, everything is useful, but in moderation. If you don’t have salad onions, you can take regular onions, but after cutting them, you need to scald them with boiling water. This will remove excess sharpness and unnecessary bitterness.

For juiciness, at this stage, pour Mimosa with a spoonful of canned fish oil. Let's coat with mayonnaise.
The remaining grated boiled potatoes will be the next layer; just like the previous ones, we spread it with mayonnaise.
Next comes the carrots, with mayonnaise on top as standard.
The final layer is chopped egg whites. We also coat them with mayonnaise. Mimosa salad is almost ready, it’s just a matter of beautiful presentation.

There are many decoration options, it all depends on your imagination. Usually crushed yolk is used, sprinkling it on the top of the dish, and the edges are often decorated with finely chopped herbs. An applique of green onion feathers in the shape of a mimosa sprig and yellow flowers made from yolks on it looks impressive. A great option is to serve Mimosa on green salad leaves.
Having finished decorating, place the salad in the refrigerator for several hours so that all layers are soaked.
In general, be creative and your guests will gasp with delight!

Mimosa salad with cheese

Many people may like a good recipe even more than the classic one because of the new flavors.

Ingredients for the recipe:

boiled potatoes 3 or 4 medium size
boiled carrots 2 pcs
hard-boiled eggs 3 pcs
hard cheese 150g (can be replaced with a similar amount of processed cheese)
canned fish 200g
salad onion
mayonnaise
dill, parsley

How to prepare layered Mimosa salad with cheese

Peel the pre-boiled potatoes and carrots and grate them using a fine grater into different plates.
Peel the eggs, separate the yolk from the whites and grate them separately on a fine grater.
Cut the salad onion into small pieces.
We also grate the cheese on a fine grater.
Salt the butter from the canned food, remove the visible bones and mash it with a fork.
Divide the potatoes into two equal halves.

In a suitable, preferably glass (so that all layers are visible), salad bowl, we begin to assemble our salad. We lay out the ingredients in layers, coat each layer with mayonnaise and only after that add a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg whites, yolks.

We do not spread the final layer with mayonnaise. This is essentially the face of our salad.
Additionally, as a decoration, we will place a sprig of fresh dill on top. You can also combine several types of greens or, for example, surround the dish with green salad leaves.
Serve after refrigerating for at least a couple of hours.

Mimosa salad with rice

This salad uses rice instead of potatoes. Very good, try it!

Ingredients for the recipe:
boiled rice 1/2 cup
boiled carrots 3pcs
boiled eggs 3-4 pcs
canned fish saury or mackerel 1 piece (200g)
salad onion 1 piece
mayonnaise provencal
greens for decoration

Let's prepare the products: grate the carrots onto a fine grater, peel the eggs and cut them in half. Cut the salad onion into smaller pieces. Separate the whites and yolks and grind them separately using a fine grater, take the fish out of the can and mash it with a fork, first removing the remaining bones; they are absolutely not needed in the salad.

Let's choose the dishes and proceed directly to cooking. All components go in layers, and each layer is smeared with mayonnaise. The first layer is to evenly distribute the rice, then the fish mixture, then the onion, again rice, carrots, egg (white) and the last will be a layer of grated yolk. It acts as a decoration; there is no need to cover it with mayonnaise.

All that remains is to decorate the salad. To do this, we use greenery and imagination.
Two to three hours in the refrigerator is enough for the prepared salad to soak in and acquire its true taste. Now you can serve it to the table!

Mimosa salad with canned food

Another version of your favorite salad. Another order of alternating layers. It seems to be the same products, but the taste is new.

Ingredients for the recipe:
potatoes 300g
carrots 200g
onion 100-150g
canned fish 200g
eggs 3-4pcs
mayonnaise
greens optional

Boil carrots and potatoes until tender. When cool, peel and grate on a fine grater.
Separately, boil hard-boiled eggs. Let's put them in cold water and put them on the fire, so they won't burst during cooking. After cooling, remove the shell from the eggs. Cut them and separate the yolks from the whites.
From canned fish, I note, you can take any sea fish (whichever you like best), add salt to the oil. Mash the fish on a separate plate with a fork; if necessary, remove large pieces of bones.

Finely chop the onion and pour boiling water over it for a few minutes to remove bitterness and excess pungency. Add boiling water and rinse the onion with cold water. If you have sweet salad onions, you don’t need to pour boiling water over them.
Line the bottom of the salad bowl with a layer of canned fish and grease it with mayonnaise.
Place grated egg whites on top and coat with mayonnaise.
The next layer is carrots and mayonnaise.

Now the onion will go, we also grease it with mayonnaise.
Next are potatoes and, again, mayonnaise.
The final layer is grated egg yolk; we do not smear it with anything.
Decorate the salad with herbs as desired.
Before serving, keep the salad in the refrigerator for a couple of hours.
Bon appetit!

Mimosa salad with apple

An excellent salad with a slight sourness from the apple. The Semerenko variety is well suited.

Ingredients:
canned fish (saury or mackerel, you can have tuna, salmon, pink salmon) 200g
carrots 200g
1 medium-sized salad or regular onion
eggs 3-4pcs
hard cheese 180-200g
strong, juicy apple 1 pc.
mayonnaise

Let's start by preparing the food: boil the eggs and carrots and peel them when they cool. Salt the oil from the canned food, remove visible bones if necessary, and mash the fish until smooth. Finely grate the carrots, egg whites and yolks separately.

Cut the onion into small pieces and scald with boiling water to remove the bitterness. If you have salad onions, you do not need to pour boiling water over them.
There are also three smaller cheeses on a grater. Peel and grate the apple just before adding it to the salad to prevent it from darkening.
We begin assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except the last one.

Order of layers: fish, onion, egg white, grated cheese, apple, carrot, grated yolk.
Let it brew (it’s better to leave it overnight) and serve, garnished with herbs.

Mimosa salad with crab sticks

Pleasant taste and low calorie content at low cost make crab sticks a rather interesting product; they are also good for salads. Let's try mimosa with crab sticks!

Ingredients for the recipe:

potatoes 3pcs
hard cheese 150g
chilled crab sticks 200g
apple (Semerenko variety) 1 pc.
bow 1pc
frozen butter 100g
eggs 4pcs
mayonnaise

How to cook
To prepare the salad, take a transparent form and lay out the components in layers, and grease each one (except the butter) with mayonnaise.
Sequence of installation: finely grated boiled potatoes, grated egg whites, grated cheese, butter (must be frozen in the freezer first), grated, finely chopped white or red onion (if not, regular onion will also work, but after chopping, you need pour boiling water over it), chopped crab sticks, grated apple and, finally, finely chopped yolk, which does not need to be lubricated with anything.

In order for the layers to become saturated, you need to keep the salad in a cool place for 5-6 hours; it is best, of course, to leave it overnight.
Serve as a whole dish or in individual portions. You can decorate as desired.

Mimosa salad with salmon

The essence of the recipe is that the fish is not canned, but boiled, and there are no potatoes in the composition. Shall we get started?

Ingredients for the recipe:
salmon fillet 200g
chicken egg 4pcs
carrots 150g
cheese 150g
mayonnaise
green onion 1 bunch
greenery for decoration

Mimosa recipe with salmon

First, cook the salmon in a small amount of salted water.
Let's also boil carrots and eggs. When they have cooled, peel and chop the carrots using a fine grater, remove the yolks from the eggs and also grate them separately from the whites.
Grind the cheese in the same way.
Mash the fish fillet with a fork, removing any bones.
Let's cut the green onions.

In a container of suitable size, we begin assembling the salad, laying out its components in layers. Coat all layers with mayonnaise.
Products alternate in the following sequence: egg whites, fish, carrots, green onions, cheese, yolk.

We do not spread the last layer with mayonnaise, but decorate it with herbs, for example, dill.
After several hours of “rest” in the refrigerator, the salad can be served.

Help yourself!

Mimosa salad without potatoes

Potatoes are an important component in many salads, but you can do without them, as in this recipe.

Ingredients for the recipe:
boiled eggs 4 pcs
hard cheese 150g
fish (canned) 200g
butter 100g
sweet salad onion 1 pc
mayonnaise

How to make Mimosa salad without potatoes

We prepare the salad in a transparent salad bowl, but if you don’t have one, any suitable container will do.
Let's start by laying out the first layer of grated egg whites. Lubricate with mayonnaise.
The second layer is grated cheese and mayonnaise.

We will place the fish in the third layer, which we will first mash with a fork and, if we find any, we will remove large fragments of bones. Mayonnaise on top.
Next, spread the butter, coarsely grated (for convenience, it is better to keep it in the freezer). Here you can do without mayonnaise.
Then follow: chopped onion, mayonnaise, the rest of the fish, again mayonnaise and, finally, finally, grated yolks.

The salad will taste much better if you keep it in the refrigerator for several hours before serving.

Mimosa salad with cod liver

Cod liver is a valuable dietary product and an excellent substitute for canned fish in a salad.

Ingredients for the recipe:
cod liver (canned) 200g
boiled potatoes 3pcs
boiled carrots 2 pcs
cheese 100g
boiled eggs 3 pcs
bow 1pc
mayonnaise
greens for decoration

Peel and grate the pre-boiled potatoes and place them in a salad bowl or other suitable dish. Distribute it evenly and apply a thin layer of mayonnaise on top.
Mash the pieces of cod liver with a fork on a separate plate, it will go next. If desired, you can season with a little ground black pepper.
Next - chopped onion, grease it with mayonnaise.

It's the carrot's turn. We clean and grind it using a fine grater. We lay out another layer, not forgetting to grease it with mayonnaise.
Distribute the egg whites, crushed on a fine grater, in an even layer and also grease with mayonnaise.

The next one will be a layer of grated cheese, we will also spread it with mayonnaise.
Sprinkle the salad with chopped yolks and decorate with fresh herbs.
Place in the refrigerator for 6 hours to gain flavor and serve!

As you can see, there are quite a lot of options. I hope there is one among them that will become your favorite!

Fantasy on the theme of Mimosa salad with beets, cucumber and red caviar.

Mimosa enjoyed wide popularity during Soviet times. Experienced housewives have brought the recipe into modern life. The salad received this name due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only for the festive, but also for the everyday table. In terms of demand and universal love, mimosa can compete with the famous “Olivier”. Let's look at the most delicious recipes in order.

Mimosa salad: preparation rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dish (in some recipes it may not be present). In this case, the base does not need to be compacted; try to maintain a porous and airy texture. Coat the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First remove all the seeds, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the housewife.

Layer 3- Now it's time to lay out the onions. Chop it into rings or half rings, soak in 6% table vinegar for 5-7 minutes. This move will help eliminate bitterness. Squeeze out, place on top of canned fish and brush with rich mayonnaise.

Layer 4- you need to once again lay out the boiled potatoes, grated on a coarse grater. Try to adhere to the rule of airiness; the vegetable should not be compacted. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

Layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Place on top of the total mass and decorate the sides.

Mimosa according to a traditional recipe

butter (hard, frozen) - 90 gr.
onions - 110 gr.
high fat mayonnaise (from 65%) - 185 ml.
egg - 5 pcs.
potatoes - 3 tubers
canned saury, salmon or tuna - 1 package
hard cheese (for example, “Dutch”) - 160 gr.
dill - 30 gr.

Boil the chicken eggs, then cool and peel each of them. Separate the yolks from the whites and grate the latter. Mash the yolks into crumbs with a fork.
Remove the skin from the onion and chop into half rings. Now soak in a vinegar solution or dip in boiling water to remove the bitterness.
Wash the green dill, leave a few branches for decoration, and chop the rest. Grate hard cheese using a jig with small sections.
Uncork the container with canned food and drain the oily liquid. Remove the bones from the fish and mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
Start sorting the lettuce. Place the potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
Now season the mixture with chopped onions and pour in the sauce again. Make a potato layer, seasoning it with mayonnaise. Now place the grated whites and chopped herbs.
Next, you need to divide the entire volume of yolks into 2 parts, one of which is mixed with cheese. Place this mixture on top of the whites. Pour in mayonnaise and add grated butter.
Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with sprigs of dill or parsley. Place in the refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

fish-based canned food (any) - 280-300 gr.
hard cheese (preferably Cheddar) - 120 gr.
greenfinch (any) - in fact
potatoes - 3 pcs.
turnip onions - 3 pcs.
mayonnaise sauce from 67% fat - 210 gr.
processed cheese (frozen) - 100 gr.

First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform and grate the vegetable on a medium-grain grater.
Remove the skins from the onion and cut it into half rings. Mix hot water with salt, dip the onion in this solution. Leave for a quarter of an hour until all the bitterness goes away. Then squeeze out.
Open the can and drain off any oil or juice if present. Remove the bones from the fish so that they do not interfere with the taste of the finished dish. Mash the pulp with a fork.
Prepare a salad bowl that is transparent or translucent so that the layers are clearly visible. Place grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
Now make a fish row, then an onion row. Season with mayonnaise again. On the way is a layer of grated potatoes, similarly drenched in sauce.
The final stage has arrived. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle a small amount of chopped dill on top. Leave in the refrigerator for 25 minutes.

Mimosa with carrots

potatoes - 270 gr.
onions - 60 gr.
carrots - 120 gr.
full-fat mayonnaise sauce - 40 gr.
canned saury or tuna - 250 gr.
egg - 5-6 pcs.
table vinegar - 10 ml.
granulated beet sugar - 20 gr.

Rinse the potato tubers, wash them and boil them. Do the same with carrots. Peel the vegetables, cool, then grate on a medium-grain grater.
Now boil the eggs, let them cool and cool. Remove the skins from the onion and chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onions in this mixture for 10 minutes.
Drain the oily liquid from the canned food, remove the saury from the bones and mash. Place in a salad bowl, then pour over mayonnaise and smooth the layer with a spoon.
Separate the whites from the yolks, grate or finely chop the latter. Place saury on top. Brush with sauce again. Now it’s the turn of the grated carrots, they are laid out on the eggs.
After re-dressing the salad with mayonnaise, add onions squeezed out of water and grated potatoes. Cover with sauce, crumble the yolks, rubbed through a sieve, on top.

boiled chicken egg - 4-5 pcs.
canned liver (preferably cod) - 1 pack
red onion (large) - 50 gr.
fresh greenfinch - in fact
boiled potatoes - 3 tubers
full-fat mayonnaise sauce - 145 ml.
hard cheese - 110 gr.

First you need to peel the red onion, then chop the vegetable into rings. To eliminate any bitterness, place the onion in boiling water for 15 minutes or soak in vinegar.
Open the can of cod liver and drain off any excess liquid. Transfer the contents to a separate bowl and turn into a paste with a fork. Prepare several bowls for other ingredients.
Grate the boiled egg whites into one bowl, and place the mashed yolks with a fork into the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
Now rinse the greenfinch. The volume is selected taking into account personal preferences. Chop the dill and parsley and leave a few branches for decoration.
Now choose a salad bowl of the appropriate size and start creating the dish. Place potatoes covered in mayonnaise on the bottom. Then place the grated cheese and liver. Cover lightly with sauce again.
Place chopped whites into a dish. Lightly coat with mayonnaise. Decorate the finished salad with mashed yolks and put it in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

apples (sweet and sour variety) - 50-60 gr.
pink salmon (hot smoked) - 330 gr.
egg - 6 pcs.
potato tuber - 2 pcs.
white onion - 60 gr.
mayonnaise - 250 gr.

Rinse the potatoes to remove any dirt. Boil, cool and remove the uniform. Grate the tubers using a medium-hole grater.
Now boil the chicken eggs. Once cooled, separate the yolk from the white. Grate or chop the latter. Mash the yolks in a convenient way.
Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt and soak the onion in this solution for a quarter of an hour.
Process smoked pink salmon. You need to select the bones from it, and disassemble the pulp into fibers or grate it. Start forming layers of salad.
Take a transparent glass container. Place ½ of the grated potatoes on the bottom and season with mayonnaise. Then add ½ of the entire volume of pink salmon and chopped onion. Pour in the sauce again.
Place some of the grated egg white and the remaining potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple and start rubbing it directly onto the fish.
Coat the entire salad with mayonnaise sauce, then add the remaining whites and chopped yolks. Place the mimosa in the refrigerator for half an hour to an hour, and serve after cooling.

Mimosa in pita bread

cheese “Gouda” or “Russian” - 180 gr.
canned sardine or saury - 300 gr.
egg - 3 pcs.
sour cream with fat content from 25% - 125 gr.
Armenian lavash - 3 pcs.
dill - 25-30 gr.
green onions - 30 gr.
mayonnaise 30-50% fat - 140 ml.

First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise and leave in the refrigerator until ready to use. Boil the chicken eggs, let them cool and grate them.
Rinse the green onion and chop it. Chop the dill in the same way. Now spread the pita bread on the table, brush with the prepared sauce.
Combine crushed eggs with two types of greens, place this mixture on top of the sour cream-mayonnaise mixture. Pour the liquid out of the canned food and remove the bones from the fish. Grind the pulp with a fork.
Now place the sardine or saury on the second pita bread, greased with sauce. Place this pita bread on the first one, spread the third one on top. Apply sauce to bread base and add grated cheese. Now start rolling.
Fold the top and bottom edges inward to prevent the filling from falling out. Start rolling the pita bread into a roll, holding it with your fingers. Once you have the “sausage”, wrap it in foil.
Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife and serve, garnished with sprigs of herbs.

cheese “Gouda” or “Peshekhonsky” - 160 gr.
fresh egg - 5 pcs.
steamed rice - 180-200 gr.
freshly ground black pepper - 3 pinches
mayonnaise 67% fat - 180 gr.
canned salmon - 1 can
butter - 90 gr.
salt - to taste
white or red onion - 90 gr.

Place the butter in the freezer ahead of time to harden. Boil the egg hard, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop it.
Cook the steamed rice according to the instructions on the package. Drain in a colander and leave for 10 minutes. After this time, add 20 grams to the side dish. grated butter and 20 gr. mayonnaise sauce.
Add salt and ground pepper, mix the ingredients until smooth. Remove the skins from red or white onions, soak in vinegar, then grate on a grater with large holes.
Grind the cheese. Remove any oil or juice from canned fish and mash with a fork. Start placing the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the entire volume of rice, then cheese.
The listed components are poured with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onion. Re-brush the salad with the sauce.
Now divide the available amount of yolks into 2 parts. Place the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Decorate the salad with yolks again and leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

greens - optional
onion - 1 pc.
carrots - 120 gr.
potatoes - 130 gr.
canned salmon - 150 gr.
pink salmon in its juice - 160 gr.
mayonnaise - 175 ml.

Boil the potato tubers and let them cool. Peel the tubers from their skins and grate them on a coarse grater. Boil the carrots, after cooling, cool them, and chop them with a grater.
Divide the boiled eggs into yolks and whites. Chop the second ones with a knife, wipe the first ones with a sieve. Dip the onions in boiling water and leave for 15 minutes to remove the bitterness.
Uncork a can of canned food. Pour the liquid from both containers and mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
First place salmon on the bottom, then pink salmon and onion rings. Coat the ingredients with mayonnaise, then chop the potatoes and add salt.
Season the salad with mayonnaise again, add carrots and sauce. Chop the egg whites and herbs inside and cover with mayonnaise. Top the salad with yolks and cheese (optional).

Fish salad using classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, and cheese. Many housewives prefer to serve the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

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

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

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

Boil eggs, potatoes and carrots in advance.

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

Finely chop the onion.

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

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

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

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. This recipe does not use vegetables - the dish is a little simplified. It can be served exclusively as an addition to main courses.

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

Step-by-step process for preparing the salad:

Divide the eggs into whites and yolks. Finely chop the whites.
Place the canned food on a dish and mash it with a fork, simultaneously removing too hard bones.
Grate the cheese on a coarse grater.
Place a layer of proteins, pink salmon, and cheese on a serving dish. Coat all layers one by one with mayonnaise. Rub the yolk on top and sprinkle with chopped herbs.

With added cheese

The next recipe is more satisfying than the previous one. It can be used as breakfast or snack.

5 boiled eggs;
a can of canned sardines;
large boiled potatoes;
medium boiled carrot;
150 grams of hard cheese;
small onion;
per tsp. sugar and salt;
table. lie vinegar;
2 table. l. water;
200-250 grams of mayonnaise.

First of all, finely chop the onion and marinate it. To do this, dissolve sugar and salt in water, then pour in vinegar. Pour the chopped onion into the marinade and leave for about a quarter of an hour.

While the onion is marinating, prepare the remaining ingredients. Mash the fish with a fork along with the juice, peel the boiled vegetables, divide the eggs into whites and yolks.

Place on a salad plate in the following order:

Grated potatoes, smeared with mayonnaise.
Grated carrots, mayonnaise.
Fish, squeezed onion, again covered with mayonnaise.
Grated cheese, mayonnaise
Grated whites, mayonnaise.
Grated yolks.

Leave the finished salad to soak. As a rule, it is served chilled.

On a note. It is recommended to adjust the amount of onion to your taste. If you don’t like it, just add a small amount to the layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad, add a medium head, but don’t overdo it—it shouldn’t overwhelm the taste of the other ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, the taste will be a little piquant. The sweet and sour flavor adds a very unusual twist to the classic salad. The prepared dish during the winter season will give the feast some freshness.

tuna - 1 can;
sweet and sour apple;
potatoes - 2;
medium carrots - 2;
medium onion - 1;
boiled eggs - 4 units;
salt - a couple of pinches;
mayonnaise.

Boil vegetables, eggs separately, in advance. We check the readiness of the vegetables with a fork or knife - if it goes in easily to the end, you can cool it. Afterwards you need to cool everything a little and clean it.

Finely chop the onion and pour half a glass of boiling water for 10 minutes.

Mash the tuna in a bowl with a fork.

We divide the eggs into whites and yolks. Coarsely chop the first one, grind the second one. You can do it by hand or with a fork.

Three potatoes and carrots on a coarse grater.

Wash the apple, core it and chop it coarsely.

We lay out the salad: apple, tuna, potatoes, a little salt, onion, carrots, egg white. Coat all layers with mayonnaise. Decorate the top with yolk.

On a note. The method of decoration is to form stems from small sprigs of dill on the surface of the salad, and lay mimosa inflorescences with egg yolks.

With crab sticks

Today you can prepare a salad with crab sticks, which finds fans, although it is very different from the classic. As a rule, the classic necessarily contains fish in oil or its own juice.

boiled eggs - 4;
crab sticks - 200 g;
potatoes and carrots - 1 unit each;
mayonnaise - 200 ml.

Grind the potatoes and carrots with a fine grater. Separate the egg yolks from the whites, all three separately, using a fine grater. Chop the crab sticks with a sharp knife.

Forming the salad:

Half a potato, mayonnaise.
Protein, mayonnaise again.
Crab sticks, mayonnaise.
A layer of leftover potatoes, mayonnaise.
Carrot.
Yolks - we try to cover not only the top, but also all sides of the salad.

Recipe with rice

Mimosa with rice is no less filling and tasty than a classic salad. But it still “sounds” different. We suggest you try this option.

boiled eggs - 5;
canned tuna - 1 can;
small onions - 2;
carrot - 1 medium;
salt;
boiled rice - 50 g;
mayonnaise;
ground pepper.

Finely chop the onion into a cube and lightly sauté. Three large carrots.

Grind the egg whites coarsely and the yolks finely. Chop the fish pieces using a fork.

Place the rice on a serving plate, level it, and cover with mayonnaise. Lay out fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise. Spread the carrots evenly and cover with mayonnaise. Sprinkle the yolks last. Before serving, leave in the refrigerator for a couple of hours.

On a note. Canned fish can be anything - tuna, sardine, pink salmon, sardinella, saury.

With butter and cheese

A slightly unusual version of the salad - with the addition of butter. This product will make the salad incredibly tender.

5 eggs;
a jar of sardines;
2 small onions;
200 grams of mayonnaise with lemon juice;
100 grams of frozen butter, drained;
100 grams of hard cheese.

Lay out in layers:

Grated egg whites.
Grated cheese.
Mashed fish along with juice - the juice will help the salad soak well. We post only half.
Mayonnaise layer, a small neat layer.
Shavings of butter - frozen will rub very well.
Finely chopped onion, the second half of the canned food.
Mayonnaise.
Grated egg yolks.

Above are several completely different, but best-in-line variations of Mimosa salad. Diversify your usual dish with a new version!