Mimosa salad with canned fish. Recipes with photos: classic, with tuna, with cheese, with saury, with rice, with pink salmon

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. Yes, and products for it can be found in the nearest supermarket.

The classic recipe for mimosa salad uses canned fish, sardines or saury. If you wish, you can experiment, for example, adding canned mackerel, pink salmon, tuna or other fish in oil to the salad.

Let's look at the classic recipe for making Mimosa salad with canned food, for example, sardine or saury.

Salad ingredients

Calorie content

Calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making a classic Mimosa salad

• Step 1

  Boil jacket potatoes, carrots and eggs until tender. When the vegetables and eggs have cooled, peel them.



Step 2

Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.



Step 3

Open the canned fish and place it on a plate. Remove the bones and mash the fish with a fork. If there is too much oil and fish stock, you can drain some of it to prevent the fish puree from becoming too thin.



Step 4

Cut the potatoes into small cubes or three on a grater. Place it in a deep plate as the first layer. Coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you want to serve it on a flat plate, you can use a springform pan.



Step 5

Place canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. It is better to put sardine or saury on potatoes. The potatoes will absorb the oil and juice, and the salad will turn out more tasty and beautiful.



Step 6

Drain the water from the onion and squeeze it thoroughly. Place on top of the fish and coat with a small amount of mayonnaise. There is no need to add salt, as the fish is usually quite salty.



Step 7

Take boiled eggs and separate the whites from the yolks. We grate them separately from each other. We spread the next layer of whites, grease with mayonnaise, salt and pepper.



Step 8

We also grate the boiled carrots. Spread the next layer, grease with mayonnaise and add a little salt.



Step 9

Sprinkle the salad with grated egg yolks. If desired, decorate with greenery. At this point our salad is ready, but before serving it is better to leave it in a cold place for a couple of hours. When the Mimosa is soaked, it can be served and enjoy its unusually delicate and pleasant taste.

2 comments

Mimosa salad with canned fish is very popular due to its excellent taste and ease of preparation. Often this salad is prepared for a holiday table. Along with the classic Olivier and Herring under a fur coat, this salad decorates the New Year's table favorably and is a good nutritious snack.

Mimosa salad got its name due to its similarity with the flowers of the same name. It is usually prepared in layers, with ground egg yolk placed on the top layer. Some housewives prefer to decorate mimosa with cheese, add an apple to the salad, or replace canned fish with lightly salted red fish.

So, if you liked the traditional Mimosa salad recipe, check out a few more alternative, but no less tasty versions of this salad.

Mimosa salad with sardine - a simple recipe

Very often, Mimosa salad is prepared with canned sardines in oil. Sardine is a very tasty fish, which is the “heart” of the salad and goes well with boiled potatoes and eggs. Let's look at the simplest recipe for making Mimosa salad with sardines, which can be prepared at home in a matter of minutes.

Ingredients:

• Sardine in oil – 1 can
• Potatoes – 2 pcs.
• Eggs – 3 pcs.
• Carrots (large) – 1 pc.
• Onion (large) – 1 pc.
• Mayonnaise – for dressing
• Salt, ground pepper - to taste
• Greenery - for decoration.

Preparing the salad:

1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
2. Peel the onion and cut into small cubes. Fill with cold water and add a tablespoon of vinegar. Let it marinate.
3. Open a can of sardines, transfer to a plate and remove the bones. Mash the fish with a fork until smooth.
4. Cut the potatoes into small cubes and divide into two parts. Place the first part in an even layer in a deep plate. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardine on the potatoes.
6. Drain the water from the onion, squeeze it out and place it on top of our fish. Lubricate with mayonnaise.
7. We clean the boiled carrots and grate them on a coarse grater. Lay out the next layer and also grease with mayonnaise. Lightly add salt.
8. Separate the whites from the yolks and cut into cubes. Place the whites in the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and also cover with mayonnaise.
10. We grate the egg yolks on a fine grater and cover our salad with them.
11. Decorate the Mimosa with herbs and leave it in the refrigerator for a couple of hours.

When the salad is soaked, serve it to the table and enjoy its delicate taste. Bon appetit!

Mimosa salad with hard cheese

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out even more tender and tastier. Try to prepare this wonderful dish according to our recipe, and you will forever remain an ardent fan of it!

Ingredients:

• Canned fish (sardine, saury) – 200 g
• Hard cheese – 120 g
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Chicken eggs – 3 pcs
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Place potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and add boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can use any canned fish for salad. Sardine or saury in oil is perfect for mimosa. You can also make a delicious salad with pink salmon. So, open the canned food, remove the bones and thoroughly mash the fish with a fork. If there is too much oil and brine, some of it can be drained so that the minced fish does not turn out to be too liquid.
4. Peel the boiled potatoes and cut them into small cubes. If desired, it can be grated on a coarse grater.
5. We also peel and grate the carrots.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheeses on a coarse grater.
8. Separate the egg yolks from the whites and grate them separately.
9. Next, take a nice deep salad plate and lay out half the potatoes as the first layer. Coat thoroughly with mayonnaise. Salt and pepper.
10. Next we lay out our fish, and pickled onions on top of it. Grease with a small amount of mayonnaise.
11. Lay out a layer of carrots and also coat with mayonnaise and salt.
12. Place the next layer of egg whites and mayonnaise.
13. Next comes a layer of remaining potatoes.
14. The cheese can be placed in the penultimate layer, also greased with a small amount of mayonnaise and covered with grated egg yolks on top of the mimosa. Sometimes the order of the layers is changed, laying out the yolks first and sprinkling grated cheese on top of the salad. It's just the way you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for Mimosa salad with melted cheese

Another recipe for a very tender Mimosa salad with melted cheese will definitely appeal to those who love tender and satisfying salads. You can prepare this Mimosa for the New Year or Birthday. And thanks to the availability of ingredients, this recipe is perfect for the everyday table. So.

Ingredients:

• Canned fish (sardine, saury) – 1 can
• Processed cheese – 100 g
• Chicken eggs – 3 pcs
• Potatoes – 3 pcs.
• Carrot – 1 pc.
• Large onion – 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Wash the carrots and potatoes and set to cook until tender. Also boil the eggs hard and leave to cool.
2. Peel the onion and cut into smaller pieces. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of the onion, while it will remain crispy and fresh.
3. Open the canned food and place it in a deep plate. Remove the bones from the fish and mash the fillet with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and will be easy to grate. Just don’t overcook, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. Take a nice deep plate or flat plate and a springform pan. Place the first layer of potatoes, grease them with mayonnaise, salt and pepper.
6. We place our canned food on the potatoes.
7. Drain the water from the onion, squeeze it out and place it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. We also grease with mayonnaise and add a little salt.
9. Separate the egg whites from the yolks and cut into small pieces. Spread the next layer and grease with mayonnaise.
10. Take the processed cheese out of the freezer, grate it on a coarse grater and place it on top of the whites. Add mayonnaise.
11. Grate the yolks on a fine grater and sprinkle them on the salad. We put the dish in the refrigerator so that it is well soaked.

After 2 - 3 hours, Mimosa with cheese can be served. The finished salad turns out to be quite filling, tasty and tender. Bon appetit!

Mimosa salad with canned tuna

Those who prefer lower-calorie and healthier foods can try making Mimosa with canned tuna. Tuna will add new flavor notes to the salad, and the fish itself is healthier.

Ingredients:

• Canned tuna – 200 g
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil jacket potatoes, carrots and eggs until tender. Drain the water and leave to cool.
2. Cut the onion into cubes, pour cold boiled water and add a tablespoon of vinegar. Let it marinate.
3. Open a can of tuna and chop the fillet.
4. Next, take a salad plate and place diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.
5. Next we place the tuna.
6. Drain the water from the onion and place it on top of the tuna. Lubricate with a thin layer of mayonnaise.
7. Place the next layer of carrots grated on a coarse grater and coat with mayonnaise.
8. Next comes a layer of chopped egg whites, which also need to be seasoned and lightly salted.
9. Cover the top of the salad with egg yolks, chopped on a fine grater. By the way, in order for the yolks to retain their beautiful yellow color, you should cook the eggs for no more than 10 minutes.

Place the finished salad in the refrigerator for 2–3 hours. During this time, it will be well soaked and become more tender. When serving, you can decorate the Mimosa with herbs, tomato roses, or even crush it with chopped walnuts. Bon appetit!

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in salad, you can try making Mimosa with sardine or saury and rice. It is better to take long-grain rice for salad, as it sticks less. It is also advisable to add cheese to the salad, which will make the taste of Mimosa more rich and delicate.

Ingredients:

• Sardine in oil – 1 can
• Long grain rice – 0.5 cups
• Eggs – 4 pcs.
• Green onions – bunch
• Hard cheese – 130 g
• Carrot - 1 pc.
• Butter – 1 teaspoon
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the can, remove the bones and mash the fish fillet with a fork.
3. Boil the rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and lay out the prepared rice as the first layer.
5. Next we place our canned food.
6. Chop the onion and sprinkle on the fish. Coat with mayonnaise.
7. Separate the whites from the yolks and grind. Place in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Grate the cheese and place it on top of the whites. Coat with a small amount of mayonnaise.
9. Grate the carrots and place in another layer. Coat with mayonnaise.
10. Sprinkle the top of the salad with grated egg yolks.

The finished salad can be served immediately or left in the refrigerator for 30 - 60 minutes. If desired, you can decorate it with herbs or place grated cheese on the top layer.

Mimosa with pink salmon - delicious salad

Using this recipe you can prepare a very tasty and appetizing Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and subtle taste. Also, this salad will perfectly complement the New Year's or holiday table, eclipsing the traditional Herring under a fur coat or the classic Olivier salad.

Ingredients:

• Canned pink salmon – 200 g
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Place potatoes, carrots and eggs in a pan and set to cook. By the way, it is better to remove the eggs 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and add boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and mash with a fork.
4. Place Mimosa salad in layers in a deep plate or bowl. It is better to place diced potatoes on the first layer. Then the liquid from the fish will saturate it, but the salad will not float. A layer of potatoes must be greased with mayonnaise, salt and pepper.
5. Next, place a layer of pink salmon on the potatoes.
6. Squeeze out the pickled onions and place the next layer on top of the fish. Lightly coat with mayonnaise.
7. Place a layer of grated carrots on top of the onion and also grease with mayonnaise. Salt and pepper to taste.
8. Separate the egg whites from the yolks. We will need the latter to decorate the salad. We cut the whites with a knife or grate them. Place on carrots, add salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks and distribute evenly over the entire surface.

This completes the Mimosa salad with pink salmon. Leave it in the refrigerator for a while so that the vegetables and eggs are soaked in the mayonnaise. Before serving, you can garnish the Mimosa with fresh parsley or dill.

Mimosa salad with butter

If the classic salad seems too dry for you, try making Mimosa with butter. Mimosa was prepared according to this recipe back in the old days. Oil made this salad more nutritious and tender, perfectly complementing the taste of vegetables and canned fish.

Ingredients:

• Canned fish (sardine, saury in oil) – 200 g
• Potatoes – 3 pcs.
• Eggs – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Butter – 50 g
• Mayonnaise - to taste
• Salt, spices - to taste

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Place the butter in the freezer so that it freezes and is easy to grate.
3. Chop the onion into smaller pieces and marinate in water with a little vinegar.
4. Remove the bones from the canned fish and mash the fillets.
5. Take a deep bowl or plate and begin to lay out Mimosa in layers. To do this, cut the boiled potatoes, divide them into two parts and place half on the bottom of the plate. Coat thoroughly with mayonnaise and salt. You can sprinkle with a little ground pepper.
6. Next, lay out the fish fillet, and pickled onions on it. The water must first be drained and the onion itself must be squeezed well. Lubricate with mayonnaise. No need to add salt.
7. Next we place the boiled carrots grated on a coarse grater and also coat with mayonnaise.
8. Next comes a layer of the remaining potatoes, which should also be greased with mayonnaise and salted.
9. Separate the egg whites and yolks and three separately from each other. Place the egg whites on the potatoes and brush with a small amount of mayonnaise. Salt and pepper to taste.
10. Take the butter out of the freezer and grate it. Place on top of the whites and add salt.
11. Sprinkle the Mimosa with grated yolks on top and decorate with herbs.

You can serve Mimosa with butter immediately after preparation. The salad should be stored in the refrigerator, because... The butter will quickly melt and the salad will lose its taste.

Mimosa salad with cod liver – very tasty

The classic recipe for Mimosa salad with cod liver is prepared according to the same principle as the sardine salad. The taste of cod liver is very pleasant and unusual. In addition, such a salad turns out to be more healthy, because the liver contains a large amount of useful minerals and trace elements that have a beneficial effect on the human body.

Try making Mimosa with cod liver and you will forever be a fan of this tasty, healthy and original salad!

Ingredients:

• Potatoes – 2 pcs.
• Cod liver – 200 g
• Hard cheese – 150 g
• Eggs – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Mayonnaise - to taste
• Salt, pepper - to taste

Preparation:

1. Wash and boil the potatoes and carrots in their skins. We also cook the eggs until done.
2. Grate the carrots on a coarse grater. We also grate the potatoes or cut them into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Mash the cod liver with the butter using a fork.
5. Separate the egg yolks from the whites and grate them separately.
6. Let's start laying out the salad. To do this, take a deep plate or salad bowl and place a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. We place our liver on top, and pickled onions on it.
8. Next, lay out the carrots, distribute them evenly and grease with mayonnaise. You can lightly salt and pepper it.
9. Place a layer of egg whites, salt and coat with mayonnaise.
10. Grind the cheese and place it on top of the whites. We also coat with a small amount of mayonnaise.
11. Next, decorate the salad with grated yolks. You can lightly pepper and add sprigs of herbs.

In order for the Mimosa with liver to soak in better, it is better to leave it in the refrigerator for a couple of hours before serving. If desired, cheese can be omitted to make the salad less high in calories. Also, some housewives prefer to add lightly fried onions in butter to Mimosa instead of fresh ones.

Mimosa with apple - a simple recipe

Mimosa with apple turns out lighter and more delicate. The apple adds a slight sourness to the salad. It perfectly complements the taste of vegetables and canned fish. Try this recipe for Mimosa with sardine and apple. Treat yourself and your loved ones with a delicious and healthy salad!

Ingredients:

• Sardine in oil – 200 g
• Apple – 1 pc.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Eggs – 4 pcs.
• Mayonnaise
• Salt, pepper - to taste

Preparation of Mimosa:

1. Boil potatoes, carrots and eggs until tender. Set aside to cool.
2. Cut the onion into smaller pieces and marinate in water with the addition of vinegar.
3. Open the sardines and remove the bones. Push with a fork.
4. Cut the potatoes into cubes or three on a grater. Place in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
5. Place fish fillet on top.
6. Drain the water from the onion, squeeze it well and place it on top of the fish. Grease with a small amount of mayonnaise.
7. Separate the whites from the yolks. Three on a grater.
8. Lay out a layer of whites. Lubricate with mayonnaise, salt and pepper.
9. Peel the apple and grate it. Spread the next layer and grease with mayonnaise.
10. Add a layer of grated carrots and coat with mayonnaise.
11. Sprinkle the salad with grated yolks on top and decorate with herbs.

This completes the Mimosa salad with apple. You can serve it immediately after cooking or leave it in a cold place for 30 - 40 minutes. If desired, you can add grated hard or processed cheese to the salad. You can also sprinkle Mimosa with chopped walnuts.

Do you want to prepare the most delicious Mimosa salad for your family and receive a thousand thanks? Then you should definitely purchase all the ingredients for our delicious salad. Moreover, there is a reason: it’s spring outside, the sun is shining, and the name of the salad is spring - “Mimosa”. It really is similar in appearance to the delicate spring flower - mimosa: and just as delicate in taste. Also, I’ll tell you one secret: we will prepare a salad according to a new recipe, with fish and cheese. There are, of course, many variations of this salad, but in my opinion, this one is the most delicious. You and your family will definitely like the Mimosa salad. After all, the most important thing for a woman is family. Well, if you serve this salad to guests at the holiday table, rest assured: you will tell the recipe to everyone who tastes it. Shall we go to the kitchen?

Ingredients:

• 1 can of canned sardines in oil;
• 200 grams of hard cheese;
• 2 pieces of carrots;
• 3-4 pieces of potatoes;
• 1 onion;
• 4 chicken eggs;
• mayonnaise.

The most delicious Mimosa salad. Step by step recipe

1. Mash the canned fish with a fork. Remove all bones and existing fins. Do not drain the oil from it: then the salad will turn out juicy. If someone likes the salad drier, the oil can be drained.
2. Advice. For the Mimosa salad, be sure to buy a can of sardines in oil. Canned food with the addition of oil is also suitable, but unlike the former, it will be much drier. And one more thing: be sure to pay attention to the city in which the canned food was made. The plant must be located in an area near the sea. Then you will know with confidence that the fish was preserved fresh and not frozen.
3. So: the first layer of salad is fish.
4. For our delicious canned salad, boil the potatoes in advance. It is best to do this in a uniform: then it will not be watery. Peel the cold potatoes and grate them on a coarse grater.
5. And be sure to salt the potatoes during cooking: they will be tastier and will not boil over during cooking.
6. Cover the first fish layer with potatoes. Generously coat the salad with mayonnaise on top.
7. Cut the onion into thin strips. Place on mayonnaise. For those who don’t really like spicy onions with bitterness, I simply recommend pouring boiling water over them. It will take you a little time, and the taste of the onion will not be so bitter.
8. Grate the carrots on a coarse grater, after boiling them for the salad. You can cook it together with potatoes, or separately. When it's ready, fill it with cold water and let it cool. Distribute the grated carrots evenly over the surface of the onion. Pour mayonnaise on top, not forgetting to coat the sides of the salad.
9. Cheese is our fifth layer in the salad. We will grate it, like other vegetables, on a coarse grater. And on top - mayonnaise. We coat it on all sides so that the “Mimosa” is juicy and tasty.
10. Boil the eggs, be sure to fill them with cold water so that you can easily separate them from the shell. Cleaned, cut in half and separated the whites from the yolks. The whites were immediately grated. And remember that we grate all the products for this salad exclusively on a coarse grater.
11. One little tip: for Mimosa salad, it is best to use homemade eggs - they have a very beautiful bright yellow yolk.
12. Our salad is ready, all that remains is to sprinkle crumbled or finely grated yolk on top.
13. It is advisable to let the salad soak for several hours: then it will become even tastier. To do this, just put it in the refrigerator.

This recipe for a salad with cheese and canned food should definitely be in your piggy bank: simple and tasty, it looks very beautiful on the table - and is also easy to prepare. And the ingredients included in it are so satisfying that the salad can replace a full dinner. The “I Love to Cook” website team wishes you bon appetit!

Today I will tell you about a wonderful, bright and tasty dish - Mimosa salad, a classic recipe with step-by-step preparation of 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

The general rules for preparing classic mimosa are the same for all recipes. As in any other similar dish, all layers are in order.

Mimosa classic recipe, ingredients

For the 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 like that.

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 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. Classic Mimosa cannot exist 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.

And put it there in layers. 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.

In addition to canned food, let’s add cheese to Mimosa’s classic recipe. 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
• Herbs 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 is potatoes, fish, onions. The second part is 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 tradition is to add rice to a familiar traditional 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, it’s satisfying.

Ingredients:

• 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

Preparation:

The cooking procedure is familiar to all of us from the classics. Boil carrots and eggs, peel them. We separate the whites 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!

And also like this:

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

People 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. 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 the “breaks” between layers.

Mimosa salad - recipe with apples and canned food

Apples of the Simirenko 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.

Unusual with sourness “Mimosa” is ready. We invite everyone to the table to taste a delicate culinary masterpiece.

What happens if we replace canned food with crab sticks in a classic salad with cheese and apples? A low-calorie and original dish on your table - that’s what you’ll get.

Ingredients (what you need):

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

How to cook:

Similarly, as in 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.

Almost the same:

Mimosa with cod liver - the most delicious recipe

Let's start with the fact that the liver of any fish (large, since small ones have very little) is very useful 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 for impregnation - in the refrigerator overnight.

“Mimosa” with canned fish from sardines and processed cheese

Absolutely delicious! You can try making it with other canned food, but some people at home liked it the most with sardines. That’s why I sometimes cook with sardines. And instead of the usual hard classic cheese, I use processed cheese in this recipe.

Ingredients

To prepare this very tasty salad, you will need simple ingredients:

• Sardines (canned food) – 200g.
• Onion – 50g.
• Processed cheese – 2-3 pcs.
• Eggs – 5 pcs.
• Potatoes – 5 pcs.
• Mayonnaise 100-150g
• Rice 200-250g.

Classic recipe

First you need to boil the rice and eggs, and let the potatoes boil in their jackets. When ready, let them cool.

Then we take a container, which we will fill with salad and grease with vegetable oil. Finely chop the onion and place it evenly on the bottom of the container.

Place the sardine (canned fish) in a separate bowl and chop it a little with a fork.

Then we take it and also spread it evenly on the onion, and apply a layer of mayonnaise. Pour boiled rice on top of the sardine and grease it with a small ball of mayonnaise.

The next step is to use the cheese, already grated on a coarse grater, which we scatter evenly over the surface of the rice. Cover again with a layer of mayonnaise.

We peel the potatoes and also use a fine grater to cover our salad as it finishes cooking. Lubricate with another layer of mayonnaise.

And the last, one might say the final ball, will be the eggs. Separate the yolks from the whites. We grind the whites on a grater and add the next layer to our salad and cover it with the final layer of mayonnaise.

Sprinkle grated yolk on top of the salad and the Mimosa salad is ready to eat. And the name comes from the yellow flower of the same name.

Now you can put it on the festive table and treat your guests.

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.

Festive “Mimosa” with salted salmon and fresh cucumber – original recipe

You can use salted salmon, not boiled as in the recipe above. In addition, add one fresh cucumber to the main ingredients. 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, 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 retain their vitamins and taste better.
2. The apple is sour – varieties “Simirenko”, “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 salad becomes loose and airy.

Total Recall: 10 Soviet New Year's dishes

Legendary Soviet snacks, salads, main courses and desserts. These dishes have graced our New Year's table for decades. Why don't we remember these soulful feasts and prepare an unforgettable classic?

The salad appeared in Soviet times. It got its name from the similarity of the grated yolk to mimosa flowers. The composition of the Soviet "Mimosa" included canned fish, boiled eggs, onions, cheese, and mayonnaise.

Over time, the salad changed, ingredients were added or replaced. Today there are many variations of the dish. For example, the “Classic Mimosa” salad, which uses potatoes and carrots instead of cheese. The option with the addition of boiled rice is also popular. An apple gives an unusual taste to a classic salad. Recipes are widespread in which canned fish is replaced with crab sticks, salmon or cod liver.

When preparing it, it is important to use thick, high-calorie mayonnaise; low-calorie sauces will spoil the true taste of a real salad.

The recipe for “Mimosa” with apples is especially interesting. Thanks to these fruits, the salad that everyone is familiar with acquires a sweet and sour taste. If it is prepared for adults, then it is better to use green apples, if for a children's audience, then red ones. This salad is perfect not only for any holiday, but also for a family dinner.

The process of preparing it is not complicated: it only requires care and patience to lay out each layer evenly. And compliments to the hostess are guaranteed!

RECIPE FOR MIMOSA SALAD WITH APPLES

What do you need:

• 1 can of canned fish (you can use any canned fish in oil: pink salmon, saury, sardines)
• 3 medium sized onions
• 5 eggs
• 5 medium sized potatoes
• 1 apple
• 3–4 medium sized carrots
• greens, salt, mayonnaise - to taste

How to prepare Mimosa salad with apples:

Wash the potatoes and carrots and boil them in their skins and cool to room temperature.

Boil the eggs separately.

Cut the onion into small squares.

Peel the cooled vegetables and grate them on a coarse grater, separately from each other.

Peel the eggs and separate the yolks from the whites. Grate the whites on a coarse grater and the yolks on a fine grater.

Place the canned food on a plate and mash with a fork.

Peel the apple and grate it on a coarse grater.

Now you can start assembling the salad. The ingredients should be laid out in layers. After each layer you need to apply mayonnaise, the last time before the yolk. Take a flat plate and spread grated potatoes over the entire area. The second layer will be canned fish. The third layer is finely chopped onion. The fourth is proteins. The fifth layer is carrots. And finally, an apple. The salad is sprinkled with yolk on top. You can decorate with greenery. If you put the finished salad in the refrigerator for a couple of hours, it will become juicier and more tender.

By the way, Mimosa salad can also be made into a portioned dish. To do this, you need to put it on small flat plates according to the number of guests.

“Mimosa” is a layered salad, the main ingredient of which is canned fish: tuna, mackerel, pink salmon, salmon, saury or sardines in oil. Traditionally, the dish is prepared for the New Year, March 8 and other holidays.

The classic Mimosa recipe, in addition to fish, includes only two types of boiled vegetables: potatoes and carrots. Initially, the choice of these products was explained by the fact that they can be stored without problems almost until the end of winter. And later the duet became traditional for fish salad. Onions were added to them, which made the dish more juicy and spicy. Another important component of the salad is boiled eggs. They play two roles at once, both tasteful and decorative. Grinded whites are laid out as a layer, and egg yolks cover the salad on top, which makes the Mimosa salad look like the flower of the same name. All layers are coated with mayonnaise - this is, of course, Provencal, which you can buy ready-made, with the highest fat content, or you can make homemade mayonnaise with your own hands.

There is nothing complicated in cooking. Well, so that you don’t have any questions about what order to lay out the layers and how to prepare the “correct” classic Mimosa salad, here is a recipe with step-by-step photos to help you. You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the last option, from the specified amount of ingredients I got 2 servings, approximately 300 grams each.

Ingredients

• carrots 1 pc.
• potatoes 4 pcs.
• onions 1 pc.
• canned fish 1 can (200 g)
• chicken eggs 4 pcs.
• mayonnaise 6 tbsp. l.
• salt 1 chip.
• greens for decoration

How to prepare Mimosa salad