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

It is customary to prepare a light Mimosa salad with saury according to the following recipe:

• saury with butter - 1 can;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• medium onion;
• mayonnaise sauce - 300 gr;
• greens for decoration.

Boil eggs, potatoes and carrots in advance.

Put the canned fish in a bowl and knead it with a fork.

Finely chop the onion.

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

Lay out the layers of food on the salad dish. You can repeat the layers twice, for this you need to divide the existing blanks into approximately two halves. The first is a layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onions. Lubricate with mayonnaise. Next are proteins and carrots, a layer of mayonnaise. We rub the yolks last and decorate with herbs.

On a note. If you use the 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 version of the dish is slightly simplified. It can only be served 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 greens.

Step-by-step salad preparation process:

1. Divide the eggs into whites and yolks. Finely chop the squirrels.
2. We spread the canned food on a dish and mash with a fork, simultaneously removing too hard bones.
3. Rub the cheese on a coarse grater.
4. Put a layer of proteins, pink salmon, cheese on a serving dish. All layers are alternately coated with mayonnaise. Rub on top with yolk and sprinkle with chopped herbs.

With the addition of cheese

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

• 5 boiled eggs;
• a can of canned sardines;
• large boiled potatoes;
• medium boiled carrot;
• 150 gr of hard cheese;
• small onion;
• by ch. l. sugar and salt;
• table. lies. 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 onions into the marinade and leave for a while, about a quarter of an hour.

While the onion is marinated, prepare the rest of the ingredients. Knead the fish with a fork along with the juice, clean the boiled vegetables, divide the eggs into whites and yolks.

We spread it on a salad dish in the following sequence:

1. Grated potatoes, greased with mayonnaise.
2. Grated carrots, mayonnaise.
3. The fish, squeezed onions, are again covered with mayonnaise.
4. Grated cheese, mayonnaise
5. Grated proteins, mayonnaise.
6. Grated yolks.

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

On a note. It is recommended to adjust the amount of onion to your liking. 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 - put the middle head, but do not overdo it - it should not interrupt the taste of the rest of the ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, then the taste will turn out to be a little spicy. The sweet and sour aftertaste gives a very unusual touch to the classic salad. A prepared dish in the winter season will add some freshness to the feast.

• 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 is easy to enter to the end, you can cool it. After that, you need to cool and clean everything a little.

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

Knead the tuna in a bowl with a fork.

We divide the eggs into whites and yolks. The first is large three, the second is rubbed. Can be done by hand or with a fork.

Three potatoes and carrots on a coarse grater.

Wash the apple, peel it from the core and three coarsely.

We spread the salad: apple, tuna, potatoes, a little salt, onions, carrots, egg white. We coat all layers with mayonnaise. Decorate with yolk on top.

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

With crab sticks

Today it is possible to prepare a salad with crab sticks, which finds fans, although it is very different from the classics. As a rule, the classics necessarily contain fish in oil or their own juice.

• boiled eggs - 4;
• crab sticks - 200 gr;
• 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 on a fine grater. Grind the crab sticks with a sharp knife.

We form the salad:

1. Half potatoes, mayonnaise.
2. Protein, mayonnaise again.
3. Crab sticks, mayonnaise.
4. Layer of potato leftovers, mayonnaise.
5. Carrot.
6. Yolks - we try to cover not only the top, but all sides of the salad.

Cooking recipe with rice

Mimosa with rice is no less satisfying and tasty than a classic salad. But nevertheless it "sounds" differently. We suggest trying this option.

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

Chop the onion finely in the shape of a cube, lightly sauté. Three large carrots.

Grind the egg whites coarsely, and the yolks finely. Grind the fish pieces with a fork.

Put the rice on a serving plate, level, cover with mayonnaise. Fish, mayonnaise sauce, onion cubes, some pepper, protein, mayonnaise are laid out. Spread the carrots evenly, cover with mayonnaise. Sprinkle the yolks with the last. Before serving, insist in the refrigerator for a couple of hours.

On a note. Canned fish can be any - 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 plums.;
• 100 grams of hard cheese.

Lay out in layers:

1. Grated egg whites.
2. Grated cheese.
3. Smashed fish together with juice - the juice will help the salad to soak well. We spread only half.
4. Mayonnaise layer, a little neat layer.
5. Chips of butter - frozen will rub very well.
6. Finely chopped onion, the second half of canned food.
7. Mayonnaise.
8. Grated egg yolks.

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

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Mimosa salad - classic recipe and cooking secrets

Mimosa salad, the classic recipe of which many have already forgotten, can become a decoration of your festive table, so it is worth remembering how to prepare this dish, its composition, how to lay out the layers in order and what dish options are available - with rice and cucumber, potatoes, pink salmon, saury, variations with apple, butter, cheese and other ingredients ...

What products for cooking Mimosa are better to choose

One of the traditional salads on the festive table was the Momosa salad, the classic recipe of which is familiar to many experienced housewives - this dish gained particular popularity in the Soviet period, when it was difficult to get food delights, and it was prepared from what could be easily purchased on store shelves ... Mimosa has not lost its relevance today. To make the salad truly tasty, it is important to follow the simple rules for its preparation and choose the right products.

First rule- choose a good mayonnaise for dressing Mimosa, - you should choose a thick product with a high fat content, and be sure to look at the composition - it is better to choose mayonnaise with a minimum amount of paint, emulsifiers, aromas and other harmful additives. Experienced housewives advise against using liquid mayonnaise - this will not have the best effect on the taste of Mimosa, even if you choose the best products.

Second rule- boil the eggs correctly, as the yolks of overcooked eggs acquire an unappetizing green tint, and this ingredient is used in Mimosa not only to give it taste, but also to decorate it. Cooking ordinary chicken eggs should be no more 10 minutes .

Mimosa classic is prepared with canned fish, moreover fish must be chosen sea ​​- pink salmon, horse mackerel, mackerel, and for those who choose dietary products, you can advise canned tuna.

Mimosa salad classic recipe

Before you learn how to prepare a traditional Mimosa salad step by step, remember another important secret - all salad ingredients must be in one temperature mode If the eggs are hot and the canned food is freshly removed from the refrigerator, the salad will be patchy and the layers will look ugly.

Mimosa salad - a classic recipe, the nuances and subtleties of a delicious dish

No matter how many variations of Mimosa exist, its classic recipe is optimal and correctly balanced. To prepare it you will need:

• 3-4 medium boiled potatoes
• 3-4 medium-sized boiled carrots
• Red or white salad onions - 1 onion
• 4 hard boiled chicken eggs
• Can of canned fish
• Mayonnaise, herbs to taste.

Those who are interested not only in the taste of the salad, but also in its original appearance, prefer to cook Mimosa in a transparent salad bowl - multi-colored layers of salad will be visible through the walls.

Mimosa salad, serving option

Grate the cooled boiled vegetables on a fine grater - you get a very tender Mimosa (if you don't have enough time, you can replace the grater with a standard grater).

Often they start cooking Mimosa with fish, but it's still better make the first layer from potatoes, - it will absorb the juice from the canned food, and the salad will not float. For the first layer of Mimosa, you will need half of the prepared potatoes, - lay the grated ingredient on the bottom of the salad bowl in an even layer and grease it with mayonnaise (not greasy).

Let's move on to fish- choose bones from fish pieces and gently mash with a fork in a separate bowl, then lay out the fish prepared in this way with the next layer of Mimosa on top of the potatoes and coat with mayonnaise again.

The next layer of Mimosa - finely chopped onion, and the main thing here is not to put too much of it, otherwise it will interrupt the taste of other components. If you don't like the bitter taste of onions, – scald the chopped vegetable with boiling water,so all the bitterness will go away... Onions also need to be greased with mayonnaise, you can also add a spoonful of oil from a jar of fish - so the Mimosa salad, the classic recipe of which does not contain juicy ingredients, will become more tender and rich.

Close the bow another potato layer, on top of which we spread grated boiled carrots- Do not forget to coat the layers of Mimosa with mayonnaise. The final stage of the salad is a layer of egg whites, which also needs to be smeared.

Now you know how the layers are laid out in the Mimosa salad in order - all that remains is to decorate the dish beautifully before serving. The decoration of the salad, as a rule, is directly related to its name - we make a neat sprig of mimosa, the green part of which can be made from any greenery - onion, parsley or dill feathers, and the egg yolk will take on the role of yellow balls.

The ready-made Mimosa salad, the classic recipe of which you just learned, needs to be kept in the cold for several hours so that it has time to nourish and become juicy.

Delicate Mimosa - recipe variations for every taste

Considering the huge selection of products on store shelves, today there are quite a few recipes for the popular Mimosa salad with non-traditional ingredients for it - by the way, the taste of these dishes turns out to be quite interesting and pleasant.

Mimosa salad, design option

So, one of the most popular variations is the Mimosa salad with rice, and everything is simple here - the layers of potatoes according to the traditional cooking recipe are replaced with layers of boiled rice.

For lovers of sourness in the salad, the Mimosa salad with an apple will seem interesting - this recipe also lacks potatoes, but an apple and cheese are added, and the sequence of layers in this version is as follows:

• Canned red fish
• Finely chopped onion
• Egg white, grated or finely chopped
• Finely grated cheese (200 g)
• Strong apple grated on a standard grater (1 pc.)
• Finely grated boiled carrots
• Mashed or grated yolk.

Mimosa turns out to be less caloric if you replace canned food with crab sticks - to prepare a standard portion, you will need a package of 200 g sticks, and for a piquant taste, you can also add grated apple to this recipe.

These are far from all variations of the Mimosa salad so beloved by many - it is also prepared with cod liver, with salmon, cucumbers are added to the standard set of ingredients, etc. Each of the recipes deserves special attention, so experiment and choose the one that you and your household will like the most!

How to decorate Mimosa, beautiful salad serving

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 its own juice;
• cheese - 160 g of hard variety.

How to cook:

1. Place the oil 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 the 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 maximize the taste, the dish must 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 can;
• 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. Place 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.

The 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 with 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

The most satisfying salad comes 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 one.
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

It is very easy to turn an ordinary product into a culinary masterpiece that diversifies the daily diet and becomes a decoration of the festive table. Apples will give a special zest to the salad.

You will need:

• onions - 180 g;
• canned fish - 290 g;
• vinegar - 110 ml (9%);
• sour apple - 160 g;
• salt;
• egg - 6 pcs.;
• water;
• lemon juice;
• carrots - 210 g;
• mayonnaise;
• potatoes - 210 g.

Preparation:

1. Pour the washed potatoes and carrots with water. Cook until soft, but make sure the vegetables are not overcooked. Loose potatoes will spoil the taste of the dish. Cool and clean.
2. Grind the carrots and potatoes using a coarse grater.
3. Boil eggs and cool in cold water. Get rid of the shell.
4. Chop the onion. Pour the resulting cubes with vinegar for 3 minutes. Add a little boiling water and leave for half an hour. Pour into a sieve and wait until all the liquid has drained.
5. Drain the fat from the fish, remove the bones and grind with a fork. Chop the yolks on a fine grater, and the whites on a coarse grater.
6. Core and peel apples. Grate on a coarse grater. To prevent the product from darkening, sprinkle with lemon juice.
7. Form in layers: fish, protein, carrot, salt, onion, apple, potato, salt. Grease each layer with mayonnaise.
8. Sprinkle with yolks.

It takes its rightful place on the festive table. And every housewife has her own signature recipe for this cold dish.

This delicious multi-layered salad is made from canned fish (mackerel, pink salmon, tuna, saury, sprats) and boiled vegetables (potatoes, carrots), eggs. Vegetables are grated, laid out in layers and soaked in mayonnaise.

The recipe for this dish does not include the exact ingredients and their proportions. To achieve the perfect taste, you can experiment: add and replace products, change their proportions and the order of layers.

And necessarily - an original decoration, so that it is not only tasty, but also attractive.

I want to bring to your attention the simplest and most delicious salad recipes. And you have to choose! So let's get started!

Classic recipe for "Mimosa" salad

The traditional recipe with saury, potatoes is very simple, you can whip it up, the main thing is to have basic ingredients.

Ingredients:

• potatoes - 3 pcs.
• carrots - 2 pcs.
• lettuce onions - 1 onion
• egg - 4 pcs.
• canned saury in oil - 1 can (185 g)
• mayonnaise - 180-200 g
• salt to taste

Preparation:

We have prepared everything you need for the salad. Now, in the course of the formation of Mimosa, we will figure out how to alternate layers, what to put behind what.

People often ask: is it possible to replace mayonnaise with something? Can. For sour cream, mayonnaise-sour cream sauce or homemade mayonnaise. But we should not forget that the main role in the formation of taste belongs to mayonnaise.

Cooking steps:

• Boil carrots, potatoes, eggs until tender. Important! Do not digest. Cool and clean.
• Chop the onion finely. If the onion is bitter, pour boiling water and leave for 10 minutes.
• Finely grate potatoes and carrots, put them separately in plates.
• Separate the egg whites from the yolks, and rub separately on a fine grater.
• Drain the oil from the canned food, knead the fish with a fork. The oil can be used to water the onions later.

Finely grated vegetables and eggs make Mimosa salad stunningly tender and airy. It just melts in your mouth

• Put the potatoes on the bottom of the salad bowl, distribute them evenly over the bottom of the dishes, slightly compact with a fork. Coat on top with a thin layer of mayonnaise. You can add a little salt to each layer to taste.
• We spread the mashed fish mass on top of the potatoes.
• The next thin layer of sweet onions. Optionally, for juiciness, pour onion oil from canned food, coat with mayonnaise.
• Next is the carrot.
• Grated egg whites on it. We grease them with sauce too.
• The final layer is crushed yolk. Sprinkle them evenly over the entire dish.
• Mimosa is ready, it remains to decorate and serve. We turn on the imagination, and a sprig of mimosa, bright flower balls, red poppies and animal figurines are blooming.
• After the end of cooking, we put it in the refrigerator for at least 2 hours, the shelf life is no more than 12 hours.
• The salad turns out to be hearty and high-calorie. The energy value is almost 300 kcal per 100 g.

Which canned food is better to use in the preparation of Mimosa depends on your preferences.

The main thing is that they are of high quality. But how to choose them correctly in the grocery store, I was taught by a family friend, and now I always buy the "right" canned fish. I'll tell you, it may come in handy.

First, we look at the date of manufacture. It is embossed in the first row on the cover: the best dates are from August to early December.

The second line on the right of the lid contains the Russian number of this plant No. 24. This is a guarantee that the canned food is made from fresh fish, and it has retained the nutritional value and wonderful taste, developed in accordance with GOST. The marking on the lid of the can must be extruded from the inside, i.e. it must be convex!

It is equally important to buy good mayonnaise.

Read its composition carefully. The perfect combination of ingredients: vegetable oils, eggs or egg products, mustard powder, sugar, salt and vinegar. And nothing more.
The shelf life of such a sauce in an unopened package without a refrigerator is no more than a month.
The fat content of high-calorie mayonnaise according to GOST is 67 percent. For less fatty ones, the recipe differs from the classic one. These sauces usually contain additional colors, flavors and preservatives.

Quality Russian sauce recognized as: "Provencal" under the trademarks "Skit" (Moscow), "Ryaba" (Nizhny Novgorod), "Sloboda" (Belgorod region), Mr. Ricco (Republic of Tatarstan).

Mimosa with canned food

This simple recipe for Mimosa with canned food and unusual decoration with mice is sure to attract the attention of all guests. Although this salad is not for children, they happily eat little mice from quail eggs.

Ingredients:

• semi-hard cheese - 100 g
• butter - 50-100 g
• sardines - 1 can (240 g)
• salad onions - 1 head
• boiled carrots - 2 pcs.
• boiled egg - 5 pcs.
• mayonnaise to taste

for decoration:

• boiled quail egg - by the number of mice
• black peppercorns
• cheese slices

Preparation:

1. The whole process of preparing the salad follows the classic recipe.
2. Chop the onion as finely as possible. Pickle if necessary. Rub all other ingredients on a fine grater.
3. We form the dish. We coat all layers with mayonnaise. Take a large flat plate and lay out the layers in order.
4. Egg whites - half carrots - cheese - half fish - onions - second half of carrots - second half of fish - butter - yolks.
5. Sprinkle the whole salad with yolks on top and on the sides.
6. We make decoration with mice.

Cream cheese salad recipe

This is my best homemade recipe, invariably arouses the admiration of households and guests. Although I spend a minimum of time and money on it.

Ingredients:

• processed cheese - 1 pc.
• butter - 50-100 g
• sprats - 1 can (200 g)
• boiled carrots - 2 pcs.
• boiled egg - 4 pcs.
• mayonnaise to taste
• butter - 50 g
• green onions - 1/2 bunch

for decoration:

• carrots - 1 large

Preparation:

1. Grate vegetables, cheese and butter on a medium, and the yolk on a fine grater.
2. Apply a mayonnaise mesh on each layer.
3. We collect salad with melted cheese on a large flat plate: mashed sprats - finely chopped green onions - egg whites - carrots - processed cheese with pieces of butter - yolks.
4. Cut long longitudinal ribbons from carrots, collect with a bow and decorate with Mimosa.
5. Let it soak for at least 2 hours in the refrigerator. Bon Appetit!

Festive salad Mimosa with pink salmon

Want to surprise your guests? Prepare the classic recipe for Mimosa from the noble red fish.

Rice Mimosa Recipe

Such a bright and light fish salad with rice, without potatoes, is prepared very quickly, in a hurry.

Ingredients:

• boiled rice - 100 g
• canned fish - 1 can
• carrots - 1 large
• salad onions - 1 pc.
• onions - 1 pc.
• mayonnaise -100-150 g
• egg - 4 pcs.

Preparation:

In the first recipe, I described in detail how to prepare and grate the ingredients of the salad. I will not repeat myself, we immediately begin to form Mimosa.

1. In a shallow plate, put a detachable form with a diameter of 16 cm and spread the first layer of cooked rice, on top of it a thin layer of mayonnaise.
2. On the rice - half mashed fish and half finely chopped onion, a layer of sauce on top.
3. The next layer is grated carrots, on it the remaining onion and the second half of the fish, grease with mayonnaise.
4. The next layer is grated proteins and the last layer of sauce.
5. The final layer is grated yolk. We carefully remove the form without damaging the layers. Here's a layered salad.
6. For decoration, cut the onions into thin rings on a grater and put them on a plate.
7. It took me 20 minutes to prepare two servings of Mimosa. Fast, easy. For another 20 minutes in the refrigerator, and the dish is ready for lunch. Bon Appetit!

Mimosa salad with cheese and butter

The emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare, it turns out incredibly tasty.

The first layer of our flaky salad will be protein. We rub it on a coarse grater, add salt and cover with a net of mayonnaise.

The next layer is mashed sardine, evenly distribute it over the entire surface. Chop the onions very finely. To remove the bitterness, pour boiling water over it for 10 minutes, then put it on the fish.

Rub the cooled butter on a coarse grater, in a very thin layer. The oil will give the salad a special flavor, but it will greatly increase the calorie content. We make a net of mayonnaise on top of the butter.

The next layer is grated cheese on a fine grater, carrots are placed on it, and the last layer of sauce on it.

Sprinkle the salad with grated yolk on top. Decorate with parsley leaves and boiled egg wedges. We send it to the refrigerator for 2 hours. Here's how delicious Mimosa turned out. Bon Appetit!

Delicate Mimosa salad with apple

This homemade recipe contains everything the classic salad is, except with the addition of apple and cheese. "Mimosa" with apple is obtained with a sour-sweet aftertaste. Plus, an original decoration and an excellent appetizer for a festive or New Year's table is ready.

Ingredients:

• apple - 1 pc.
• canned tuna - 1-2 cans
• cheese - 100 g
• mayonnaise to taste
• butter - 20-30 g
• potatoes - 3 pcs.
• carrots - 3 pcs.
• egg - 5 pcs.
• onion - 1 pc.
• vinegar - 30 g
• water - 30 g

The other day, I went to a cafe, and on the price tag "Meat mimosa with chicken in lavash", the price for 100 grams is quite democratic. A delicious recipe, which I will definitely tell you about another time.

That's all for me. If my recipes helped you prepare delicious and tender Mimosa, I will be glad.

Mimosa salad is very popular in all countries of the former USSR. Most often, this dish is an integral attribute of many holidays, such as, for example: New Year, Christmas, birthdays and others. It got its name from its bright yellow color and texture of the last layer. Bright orange carrots paired with egg whites and mayonnaise are topped with small yellow egg yolk crumbs that look just like fluffy mimosa flowers. It is easy to prepare a salad and it can even be a pleasure due to the layered structure of the salad, but the main thing in preparation is aging before serving. Mimosa salad should be put in the refrigerator for several hours so that all layers are thoroughly saturated and only after that you can feel the amazing taste of this dish.

The first version of the recipe

Ingredients:

• 250-300g. canned fish (sardines in oil or tuna are often used in the original recipe);
• 5 eggs;
• Up to ½ cup rice;
• 3-4 medium-sized carrots;
• A bunch of green onions;
• Mayonnaise, about 2 cups;
• Ground black pepper, salt.

Mimosa salad recipe

First you need to prepare the ingredients. The eggs need to be boiled (it is important that the eggs are hard-boiled, but at the same time, you cannot overcook them in order to get the bright yellow color of the last layer). Boil the carrots for the Mimosa salad, peel the skin and let cool to room temperature. Boil rice and also cool to room temperature. Drain the fish, remove the fish bones and mash the canned food with a fork. Rinse and peel green onions.

Take a salad bowl with straight sides (or a saucepan), place a thick ball of rice and spread over the top (depending on the height of the layer, you can only use a portion of the cooked rice).

Spread the fish evenly on top and brush again.

Cover the fish with a layer of finely chopped green onions, season with black pepper and, of course, some mayonnaise (slightly more than in the photo).

Peel all the boiled eggs and then separate the whites from the yolks. To do this, you need to cut the egg white in a circular motion (while the main thing is not to cut the egg through and not damage the yolk). Carefully split the egg in two and take out the yolk. This procedure must be carried out with all eggs.

Rub the squirrels on top of the layers and arrange them evenly, salt and add a little mayonnaise.

Grate boiled carrots on a coarse grater.

Spread on top and you can even press a little with your hand.

Cover with a thin layer of mayonnaise (you can use either a fork or a spoon).

It's the turn of the egg yolks: grate all the yolks on a medium grater (you can grate directly on top of the Mimosa salad, but if you wish, you can use a separate dish for this, only make sure that it is completely dry).

Spread the egg yolks gently on the Mimosa. At the same time, you need to try to do this so that the yolks do not mix with mayonnaise, while you apply the next layer (in my opinion, this is easier to do with your hands).

Cover the Mimosa salad with a saucepan lid or cling film and refrigerate for several hours so that the layers have enough time to soak well before the Mimosa salad is served.

Usually Mimosa salad, when it's ready, is served in a salad bowl, but the photo shows it in a section to better show you the layered structure of this dish.

Mimosa salad is ready. Bon Appetit!

The second version of the recipe

Salad ingredients (for 6 servings):

• 2 onions;
• 4 carrots;
• 4 hard-boiled eggs;
• 250 g canned tuna;
• 200 g of mayonnaise;
• vegetable oil.

Recipe

Boil unpeeled carrots in water until cooked through. Cut the onion into half rings, salt and fry it with vegetable oil until golden brown. When ready, set aside to cool. Remove the skin from boiled carrots, rub on a coarse grater and also allow to cool.

Grate the whites preferably on a medium grater and crumble the yolks separately. Place the fried onions on the bottom of the salad bowl. Top with a tablespoon of mayonnaise.

Using a fork, divide the tuna into small pieces and place on top of the onion. Brush the fish with a thin ball.

Third option: recipe with cheese

Ingredients for Mimosa salad with cheese:

• Sprat packing - 1 set
• eggs - 4,
• potatoes - 2 medium sizes,
• carrots - 1 medium
• cheese - 200 g,
• butter - 100 g,
• mayonnaise - 200 g,
• garlic - 2 cloves,
• greens to taste
• onions - 2 medium.

Recipe

Cook eggs, carrots and potatoes until cooked through. Then separate the yolks from the whites and rub separately on a grater. You also need to rub boiled potatoes, cheese and carrots. Finely chop the onion. Mix the grated potatoes with 100 g of mayonnaise (the rest we will need later) and garlic. Place the resulting components in a deep plate, placing in the following layers: potatoes mixed with garlic, finely chopped onions, grated butter (to make it easier to grate, place the butter in the freezer first), grated egg whites, sprats crushed with a fork (remove bones from the fish beforehand ), grated carrots, grated cheese. Spread and shake with crumbled yolks, and then herbs. Place in refrigerator for several hours before serving.