"Mimosa" - puff salad, the main ingredient of which is canned fish: tuna, mackerel, pink salmon, salmon, saury or sardines in oil. Traditionally, the dish is prepared on New Year, on March 8 and other holidays.

The classic recipe for "Mimosa", in addition to fish, includes only two types 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. Added to them onion which made the dish more juicy and spicy. Another important component of the salad is boiled eggs... They play two roles at once, both gustatory and decorative. Proteins, chopped on a grater, 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, Provence, which you can buy ready-made, with the highest fat content, or you can cook homemade mayonnaise do it yourself.

There is nothing difficult in cooking. Well, so that you do not have any questions at all, in what sequence to lay out the layers and how to prepare the "correct" one, classic salad"Mimosa" - to help you with a recipe step by step photos... You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the latter option, from the indicated amount of ingredients I got 2 servings, about 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 chips.
• greens for decoration

How to make Mimosa salad

The classic version is prepared using canned fish. Before serving the dish to the table, it is necessary to insist it in the refrigerator for at least 3 hours.

You will need:

• butter - 110 g;
• salt;
• parsley - 8 g;
• egg - 6 pcs.;
• mayonnaise;
• onions - 260 g;
• canned fish - 1 can in own juice;
• cheese - 160 g of hard variety.

How to cook:

1. Place the butter in the freezer a couple of hours before cooking.
2. Take eggs out of the refrigerator in advance. They should be at the same temperature as water. This will help keep the shell intact. Cook for 17 minutes on low flame. Liquid bubbling should not be allowed, this will provoke shell cracking. To make it easier to clean them, place them in cold water immediately after cooking.
3. After the eggs have cooled, peel. Finely chop the whites with a knife, and knead the yolks with a fork.
4. Chop the onion. If it is very hot, then pour over boiling water and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop greens.
6. Remove the fish from the jar. Take out large bones. Mash the fish with a fork.
7. Spread the egg whites on a dish and sprinkle with a layer of cheese shavings. Distribute fish. Coat with mayonnaise.
8. Put onion, followed by a part of the yolk. Lubricate with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle on the salad.

2.With canned food step by step

This dish has gained popularity since the days of the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free from water leaks.

You will need:

• cheese - 170 g;
• canned fish - can;
• parsley - 30 g;
• potatoes - 320 g;
• dill - 30 g;
• carrots - 220 g;
• egg - 4 pcs.;
• mayonnaise - 260 g;
• onions - 110 g.

Preparation:

1. Rinse carrots and potatoes and add water. Cook until the knife is easy to pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be spoiled.
2. Grate carrots, potatoes and proteins on a coarse grater. Grind the cheese and proteins on a fine grater.
3. Put the fish together with oil on a dish and mash with a fork. Smear with a little mayonnaise. Divide the proteins and spread the carrots. Coat with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and hold for 10 minutes. This will help the bitterness go away, thus making the salad tastier. Put on carrots.
5. Distribute the potatoes. Season with salt and coat with mayonnaise.
6. Lay out the cheese shavings and saturate with mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To taste qualities opened as much as possible, the dish should be infused in the refrigerator for 2 hours.

3.With saury

To make the salad especially bright, it is better to use homemade eggs for cooking. It is their yolks that have a bright yellow color. It is better to rub them directly on the salad, and not separately. Then their layer will look airy and light.

You will need:

• canned saury- 1 bank;
• egg - 3 pcs.;
• mayonnaise;
• potatoes - 360 g;
• parsley;
• carrots - 130 g.

How to cook:

1. Place carrots and potatoes in water and cook for 38 minutes. Drain the liquid and cool the vegetables. Scrape off the skin with a knife. Boil the eggs.
2. Drain the marinade from the canned food. Mash the fish with a fork. Place in a salad bowl and flatten.
3. Place the chopped onion in boiling water for 7 minutes. Then drain the liquid and dry the onion on a paper towel. Put on fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover the onion. Grease with a layer of mayonnaise.
5. Put the carrots grated on a medium grater on the whites. Coat with mayonnaise.
6. Chop the potatoes using a coarse grater and put on a salad. Tamp lightly and brush with mayonnaise.
7. Grate the yolks on a fine grater immediately on the salad. Put parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

The fish salad will appeal to all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

• natural canned pink salmon- 260 g;
• onions - 75 g;
• potatoes - 260 g;
• salt;
• cheese - 160 g;
• butter - 80 g frozen;
• green onions - 2 feathers;
• eggs - 2 pcs.;
• mayonnaise;
• carrots - 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until the knife is easy to pierce the vegetables. Clear.
2. Grate potatoes using a coarse grater and place on the bottom of a salad bowl.
3. Drain the juice from the fish. Mash with a fork. Remove bones during grinding. Put on potatoes. Coat with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Remove and dry on a paper towel. If the onion is salad and not bitter, then you do not need to scald it. Layer on pink salmon.
5. Grate the carrots on a coarse grater and distribute on the onion layer. Coat with mayonnaise.
6. Immediately grate the cheese and whites of the pre-boiled eggs on the salad. Lubricate with mayonnaise.
7. Grate with butter and cover the whites. This product will add special tenderness to the salad.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese fluffy. These products are combined with any canned fish.

You will need:

• canned fish - can;
• eggs - 5 pcs.;
• mayonnaise;
• frozen butter - 120 g;
• onions - 85 g;
• cheese - 130 g.

Preparation:

1. Place eggs in water and boil for 12 minutes. To prevent the shells from bursting, cook on a minimum flame. Cool in cold water. Grind the proteins on a medium grater and put on the bottom of the dish.
2. Grate the cheese and sprinkle over the whites. Mash the canned food with a fork and put half an even layer on the cheese.
3. Chop the onion. Pour boiling water over and spread over the fish.
4. Grate butter on a medium grater immediately on the salad so that it does not have time to melt. Place the remaining fish and sprinkle with finely grated yolks.
5. Smear each layer with a little mayonnaise.

6.With added rice

This variation differs from the classic one in that the potatoes are replaced with rice. The dish turns out to be healthy and aromatic.

You will need:

• canned sardines - 200 g;
• salt;
• egg - 6 pcs.;
• pepper;
• mayonnaise - 280 ml;
• rice - 90 g;
• green onions - 35 g;
• carrots - 290 g.

How to cook:

1. Pour eggs over with water and boil for 12 minutes. Fill cold water and wait for cooling. Clear.
2. Using a fine grater, grate the yolks, then the whites into different plates.
3. Place the carrots in water. Cook for 35 minutes. Check for readiness with a fork. If it easily entered the vegetable, then you can drain the water and cool the carrot. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water is clear. To fill with water. The component should be covered with liquid on 2 fingers. Salt. Close the lid and cook until the water evaporates. For cooking, it is better to use rice with long grains. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Allow water to drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If bones are present, be sure to remove them. Chop the green onion.
6. Put the rice on a dish and tamp. Then distribute canned food, green onions and protein. Sprinkle with pepper. Distribute the carrots. Coat each layer with mayonnaise. Sprinkle with yolks. Insist 3 hours in the refrigerator. Serve chilled.

7.With potatoes

Most hearty salad it turns out with potatoes. It is she who gives the dish a special rich taste.

You will need:

• canned fish - can;
• greens;
• egg - 6 pcs.;
• mayonnaise;
• potatoes - 630 g;
• onions - 120 g;
• carrots - 370 g.

How to cook:

1. Drain the marinade from the canned food. Mash the fish with a spoon. If there are bones, be sure to remove them.
2. Pour carrots and potatoes with water. Boil and peel.
3. Boil hard boiled eggs. Grind the whites with a coarse grater, the yolks with a fine grater.
4. Grate the carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form the salad in layers: potatoes, fish, proteins. Coat each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. The salad must be soaked in the refrigerator for 3 hours.

8.With an apple

Layered salad "Mimosa" 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", as a family dinner in a festive atmosphere immediately appears, happy faces of loved ones, and, of course, a favorite from childhood and such a native salad, which has long become a classic, along with Olivier and "fur coat".

By the way, mimosa layered salad appeared relatively recently, in the 70s, when there was no particular abundance of products, the salad contains the most common ingredients that you can always find. 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.

I note right away: to cook Mimosa - puff fish salad with eggs, deserving the highest rating, you need to follow a few rules. The rules are not complicated, but they are. Rather, not even the rules, but the subtleties.

The most important secrets and subtleties of the Mimosa salad

ABOUT MAYONEZE

Perhaps the most important thing is choosing a good mayonnaise. You need to buy a product of high fat content, thick and surely a trusted manufacturer, preferably containing fewer dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter. But, as practice shows, it is better to take fatter, but put it less, it will not affect the taste, but if, on the contrary, it is less fat, but a lot ... In puff salads, and Mimosa is no exception, each layer should retain its own taste, an excess of mayonnaise can "grease" all the taste sensations and then, no matter how diligently the salad is prepared, the result will be, to put it mildly, not very good.

ABOUT EGGS

It is equally important to boil the eggs correctly, if you overexpose them in boiling water, the yolk will get a greenish tint, which 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, instead of chicken, you can use quail eggs, but you need more of them.

ABOUT CANNED FISH

Carefully consider the choice of canned fish (the fish should be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturers, both ours and imported. If you already have certain preferences, buy tried and tested products (I have a couple of selected canning manufacturers). Lovers of diets can be recommended canned tuna, it has very few calories, but, however, the taste for an amateur.

AND FURTHER…

Before starting cooking, be sure to bring all the ingredients of the salad 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.

Classic mimosa salad

In my opinion, the most good recipe with a balanced taste.

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

How to make a classic "Mimosa"

Let's 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 culinary form without a bottom or cut one out of unnecessary plastic bottle large volume.
Grate potatoes and carrots separately on a fine grater, on a coarse one, of course, faster and easier, but it turns out not so 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". The first will be potatoes, take half of the total and distribute evenly over the bottom of the dish, trying not to compact it too much. We coat with a thin layer of mayonnaise, without zeal.

From canned fish (usually I take saury), carefully select bones and knead them with a fork on a separate plate, after draining the oil into a separate container. Put the fish mass 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 stacking onions, it is important not to overdo it with quantity, because it can overpower the taste of the rest of the ingredients. As the saying goes - everything is useful, but in moderation. If there is no salad onion, you can take the usual one, only, having cut it, you need to scald it with boiling water. This will remove excess pungency and unnecessary bitterness.

For juiciness, spill Mimosa at this stage with a spoonful of canned fish oil. Let's coat with mayonnaise.
Remaining grated boiled potatoes will be the next layer, we smear it with mayonnaise, like the previous ones.
Next comes the carrots, usually on top of it mayonnaise.
Final layer - crushed egg whites... We also smear them with mayonnaise. Mimosa salad is almost ready, it's just a beautiful presentation.

There are many decoration options, it all depends on your imagination. Usually, chopped yolk is used, sprinkling it on the top of the dish, while the edges are often decorated with finely chopped herbs. An applique made of green onion feathers in the form of a mimosa sprig and yellow yolk flowers on it looks spectacular. Great option- Serve Mimosa on green lettuce leaves.
After finishing the design, place the salad in the refrigerator for several hours so that all layers are saturated.
In general - show your ingenuity and the guests will gasp with delight!

Mimosa salad with cheese

A good recipe, perhaps, will be liked by many even more than the classic one because of the new flavors.

Ingredients for the recipe:

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

How to cook a puff salad "Mimosa" with cheese

Peel the pre-boiled potatoes and carrots and rub with a fine grater into different plates.
Peel the eggs, separate the yolk from the proteins and also rub them separately on a fine grater.
Cut the salad onions into small pieces.
We also rub the cheese on a fine grater.
Drain the oil from the canned food, remove the visible bones and knead 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 collect our salad. We lay out the components in layers, coat each layer with mayonnaise and only after that we put a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg white, yolk.

Do not smear the final layer with mayonnaise. This is, in fact, the face of our salad.
Additionally, as a decoration, lay a sprig of fresh dill on top. You can also combine several types of herbs or, for example, cover the dish with green salad leaves.
Serve after keeping in the refrigerator for at least a couple of hours.

Mimosa salad with rice

Instead of potatoes, this salad uses rice. Very good, try it!

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

Prepare the products: grate the carrots on a fine grater, peel the eggs and cut them in half. Cut the salad onions into smaller pieces. We separate the whites and yolks and grind them separately using a fine grater, take out the fish from the canned food and mash it with a fork, removing the remnants of bones before that, they are absolutely not needed in the salad.

Let's choose the dishes and start cooking directly. All components go in layers, and each layer is smeared with mayonnaise. The first layer is to evenly distribute rice, then the fish mass, followed by onions, again rice, carrots, an egg (protein) and the last will be a layer of grated yolk. It acts as a decoration; it does not need to be coated with mayonnaise.

All that remains is to decorate the salad. For this we use greenery and imagination.
Two - three hours in the refrigerator is enough for the prepared salad, soaked, to find its real taste. Now you can serve it to the table!

Mimosa salad with canned food

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

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

Boil carrots and potatoes until tender. When cool, clean and finely grate.
Cook hard-boiled eggs separately. We put them in cold water and put on fire, so they will not burst during cooking. After cooling, remove the shells from the eggs. Cut them open and separate the yolks from the whites.
From canned fish, I note, you can take any sea ​​fish(whichever you like better), let's merge the oil. Mash the fish on a separate plate with a fork, if necessary, remove large pieces of bones.

Finely chop the onion and cover with boiling water for a few minutes to remove the bitterness and excess pungency. Salt boiling water and rinse the onion with cold water. If you have sweet salad onions, you do not need to pour boiling water over it.
Lay out the bottom of the salad bowl with a layer of canned fish and grease with mayonnaise.
Put the grated egg whites on top, coat with mayonnaise.
The next layer is carrots and mayonnaise.

Now the onion will go, we also grease it with mayonnaise.
Then potatoes and, again, mayonnaise.
The final layer is grated egg yolk, we don't smear it with anything.
We decorate the salad with herbs if desired.
Before serving, let the salad stand in the refrigerator for a couple of hours.
Bon Appetit!

Mimosa salad with apple

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

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

Let's start by preparing the food: boil the eggs and carrots and peel them when they cool down. Salt the oil from the canned food, remove the visible bones if necessary, knead the fish until a homogeneous mass is achieved. Finely grate 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 it.
Cheese, too, three on a grater smaller. We clean and rub the apple just before we put it in the salad, so as not to darken.
We start assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except for the last one.

Layer order: fish, onion, protein, grated cheese, apple, carrot, grated yolk.
Let it brew (it is better to leave it overnight) and serve, decorating with herbs.

Mimosa salad with crab sticks

Pleasant taste and low calorie content at a low cost make crab sticks quite an interesting product, they are quite 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) 1pc
onion 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, each greasing (except for butter) with mayonnaise.
Laying sequence: boiled potatoes grated on a fine grater, grated egg whites, grated cheese, butter (first you need to freeze in the freezer), grated, finely chopped white or red onions (if not, the usual one is also suitable, but, having cut, 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 soak, 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 separate portions. Can be decorated as desired.

Mimosa salad with salmon

The essence of the recipe is that the fish is taken not canned, but boiled, moreover, there are no potatoes in the composition. Let's get started?

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

Salmon mimosa recipe

First, cook the salmon in a small amount of salted water.
We will also boil carrots and eggs. When cool, peel and chop the carrots with a fine grater, take out 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, while removing the bones that come across.
Let's chop the green onion.

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

We do not smear the last layer with mayonnaise, but decorate 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 ingredient in many salads, but you can do without them, as in this recipe.

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

How to cook Mimosa salad without potatoes

We prepare the salad in a transparent salad bowl, but if this is not the case, any suitable dish will do.
Let's start with the fact that the first layer is to lay out the egg whites, chopped on a grater. Lubricate with mayonnaise.
The second layer is grated cheese and mayonnaise.

With the third layer, we will lay the fish, which we will mash with a fork and, if they come across, we will take out large fragments of bones. On top of it mayonnaise.
Next, lay out the coarsely grated butter (for convenience, it is better to keep it in the freezer). You can do without mayonnaise here.
Then follow: chopped onion, mayonnaise, the rest of the fish, again mayonnaise and, finally, in the end - grated yolks.

Lettuce tastes much better if it is refrigerated for several hours before serving.

Mimosa salad with cod liver

Cod liver is a valuable dietary product that perfectly replaces canned fish in a salad.

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

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

It was the turn of the carrots. We clean and grind it with a fine grater. We spread the next layer, not forgetting to grease with mayonnaise.
Distribute finely chopped egg whites in an even layer and also grease with mayonnaise.

The next will be a layer of grated cheese, we also smear it with mayonnaise.
Sprinkle the salad with chopped yolks and decorate with fresh herbs.
For 6 hours we send it to the refrigerator to gain some taste and you can serve it!

As you can see, there are quite a few options. Hopefully there is one among them that will become your favorite!

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

This salad has long and very firmly won the hearts of ordinary Russians and became one of the favorites. holiday recipes Russian cuisine. Although the history of the origin of this salad is covered in darkness, nevertheless, it is known that it appeared in our everyday life in the 70s of the last century, when it became popular to prepare multicomponent and sometimes even multi-layered salads for a solemn feast, generously seasoned with mayonnaise.

The classic recipe for Mimosa salad included only a few simple ingredients- canned fish, onions, eggs, cheese and mayonnaise, which were laid out in layers and coated with mayonnaise. Moreover, the egg whites and yolks were rubbed separately on a fine grater, and the salad was decorated with yolks on top, as a result of which there was a feeling as if fluffy yellow mimosa flowers were scattered over the white snow. It is for this reason that the salad got its romantic name, and since mimosas have always been one of the earliest spring flowers, the eponymous "Mimosa" salad has become an invariable attribute for the March 8 celebration.

Due to the enormous popularity of this dish, over time, a lot of different variants of the Mimosa salad for the most sophisticated taste have emerged. They began to add boiled potatoes, carrots, rice, fresh apple and even grated butter to it. By the way, the last component has taken root especially firmly in this salad and has become almost an obligatory component of it. And although this ingredient seems rather unusual for this category of dishes, nevertheless, I believe that it should not be neglected, since the addition of even a small amount of butter gives the salad a special and very pleasant taste.

Today I want to offer you my favorite version of the Mimosa salad, which is very close to the original classic recipe and regularly prepares in our family in holidays and without fail on March 8th. This is a very tasty and rather easy-to-prepare dish that does not require a long and tedious cutting of ingredients. Most of the components of the salad are rubbed on a fine grater, so its layers are especially soft and as if airy. After standing in the refrigerator for a while, the salad is well soaked and becomes so tender and juicy that it just melts in your mouth. Beautiful, appetizing and spicy-tasting Mimosa salad with canned fish is a favorite holiday dish most children and adults!

Helpful information

How to make a classic "Mimosa" salad with canned fish - the correct sequence of layers, a recipe with step-by-step photos

INGREDIENTS:

• 1 can of canned fish (240 g)
• 4 eggs
• 3 medium potatoes (400 g)
• 100 g cheese
• 25 g butter
• 1 small onion
• 120 g mayonnaise

COOKING METHOD:

1. In order to prepare the Mimosa salad with canned fish according to the classic recipe, first prepare all the necessary ingredients. Boil the potatoes in their skins for 30 - 40 minutes, depending on their type and size, peel and grate.

2. Boil eggs hard-boiled for 10 minutes after boiling, cool in cold water and peel. Separate the whites from the yolks and grate each ingredient separately on a fine grater.

Advice! For "Mimosa" salad, ordinary semi-hard cheese like Russian, Dutch or Kostroma cheese is suitable. It is desirable that it have a salty or pungent taste in order to set off the rest of the dish.

4. Peel the onions and chop very finely.

I prefer using red or white salad onions for salads, as they are sweeter and more delicious. Regular onions should be used in smaller quantities, or they can be scalded with boiling water to reduce the pungency.

5. Mash the canned fish into small pieces with a fork. Do not pour out the liquid from the fish, as it will be needed when assembling the salad.

Advice! Any canned fish that is available - saury, sardine, pink salmon, sockeye salmon, tuna and others - are suitable for the Mimosa salad. Since fish differ in their taste, you should choose canned food for salad based on your taste preferences. You can use canned fish in oil or in your own juice. Since the salad is seasoned with a lot of mayonnaise, I prefer the second, less fatty canned option.

Now let's start collecting the classic Mimosa salad in layers. Layers in order can be laid out in a deep bowl or salad bowl. Today I decided to make this cake snack using split form for baking.

How to make a cake-shaped Mimosa salad

6. The ring from the split mold with a diameter of 18 - 20 cm should be fastened, placed on a large dish or plate and greased from the inside with vegetable oil.

7. Put potatoes on the bottom of the dish, lightly salt them and grease with mayonnaise.

Comment! Many housewives prepare Mimosa salad, starting in layers with canned fish. However, in this case, the salad is not very convenient to put on plates and some of the fish is lost. I prefer to lay the potatoes down as they provide a solid foundation for subsequent layers, making it easier to portion the salad.

8. Spread the chopped onions evenly over the potatoes.

9. Then put the canned fish and, for juiciness, pour over it with the liquid remaining in the jar. You can also drizzle the fish lightly with lemon juice for a more savory flavor.

10. Put cheese on the fish and brush it with mayonnaise.

11. On a layer of cheese, grate butter, after holding it in the freezer for half an hour. I rub butter on a fine grater directly into the salad, because if you rub it on a separate plate, it will immediately start melting, sticking together and distributing it in an even layer will be very difficult.

Although such a component of Mimosa salad as butter may seem rather strange and unusual to someone, nevertheless, it should not be neglected. Butter is put in a salad in a small amount, but it gives it a completely unique delicate creamy aftertaste.

12. Put the egg whites in the next layer, lightly salt them and grease with mayonnaise.

13. Place the last layer of grated egg yolks, imitating small fluffy buds of mimosa, then carefully unfasten and remove the ring.

You can cover the entire surface of the salad with yolks, but I poured them only along the edges, then in the center I put two sprigs of dill and lightly sprinkled them with yolks. The result is an interesting and very simple salad decoration in the form of mimosa branches.


It is advisable to keep the finished salad in the refrigerator for at least a couple of hours, so that it is infused and the layers are properly soaked. The most spring and festive puff salad "Mimosa" with canned fish is ready!

anmbph / Depositphotos

Ingredients

• 6 eggs;
• 100-150 g of hard cheese;
• 100 g butter;
• 2-3 onions;
• 200-250 g of mayonnaise.

Preparation

Hard boiled eggs in 10 minutes. Separately grate whites, yolks and cheese on a medium to coarse grater. Leave the butter in the freezer for 30-40 minutes. Then grate on a coarse grater.

Chop the onion small pieces and pour boiling water for a minute or two, then drain the liquid and rinse with cold water. Mash the fish with a fork and remove the large bones.

Layer the egg whites, cheese, fish, onions, butter and half the yolks on a plate. After each layer, make a net of mayonnaise or simply lubricate. Sprinkle the remaining yolks on top. Refrigerate the salad for an hour or two.

Aleruana / Depositphotos

Ingredients

• 4 eggs;
• 4 potatoes;
• 2 carrots;
• 1 onion;
• 200-250 g of canned fish (salmon, pink salmon, saury, tuna or others);
• 200-250 g of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes, and until tender. Separately grate whites, yolks, potatoes and carrots on a fine or medium grater.

Cut the onion into small pieces and pour boiling water for a couple of minutes, then rinse with cold water. Mash canned food with a fork and remove large bones.

Place some potatoes at the bottom of the salad bowl. Then lay out the fish, onions, leftover potatoes, carrots and proteins in turn. After each layer, grease with mayonnaise or apply a mesh from it. Sprinkle with yolks on top. Leave in the refrigerator for a couple of hours before serving.

OlyaSolodenko / Depositphotos

Ingredients

• 3 tablespoons of rice;
• 5-6 eggs;
• 2-3 carrots;
• 200 g of hard cheese;
• 1 onion;
• 200-250 g of canned fish (salmon, pink salmon, saury, tuna or others);
• 200-250 g of mayonnaise.

Preparation

Boil until tender, eggs and carrots. Separate the whites from the yolks and grate on a fine grater, the cheese and carrots on medium or coarse. Cut the onion into small pieces. Remove the large bones from the fish, then mash it with a fork.

Layer rice, fish and onions, cheese, proteins, carrots in a salad bowl. After each, grease with mayonnaise or make a mesh out of it. Sprinkle with yolks on top. Chill for a couple of hours before serving.

iaroshenko.marina.gmail.com / Depositphotos

Ingredients

• 5 eggs;
• 100 g of hard cheese;
• 1-2 pears;
• 200-250 g of canned fish (salmon, pink salmon, saury, tuna or others);
• 200 g mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes and cool. Separately grate whites, yolks, cheese and pears on a medium to coarse grater. Remove the large bones from the canned food, then mash the fish with a fork.

Put half of the proteins, cheese and fish in a salad bowl, then a pear and repeat the first three layers. After each, grease with mayonnaise or make a mesh out of it. Sprinkle with yolks on top. Leave the Mimosa in the refrigerator for a couple of hours before serving.

Pronina_Marina / Depositphotos

Ingredients

• 3 eggs;
• 2 potatoes;
• 1 carrot;
• 1 apple;
• ½ bunch of green onions;
• 200 g crab sticks;
• 200 g mayonnaise.

Preparation

Cook eggs hard-boiled in 10 minutes, potatoes and carrots - until tender.

Separate the whites from the yolks. Grate them, boiled vegetables and an apple on a medium to coarse grater. Green onions chop. Cut the crab sticks into small pieces or grate as well.

Put potatoes, proteins with green onions, crab sticks, apples, carrots. After each layer, make a mesh of mayonnaise or simply grease it. Sprinkle with grated yolk on top. Leave in the refrigerator for a couple of hours before serving.