Mimosa salad is one of the traditional salads that decorates any festive table. It is attractive because its preparation requires the most simple products. Surely, a jar of canned food (in oil) can be found in every refrigerator.
This classic layered salad can be served in portions so that all the layers of the appetizer are visible. This serving looks unconventional and incredibly appetizing.
Classic recipe for Mimosa salad with canned food
Salad ingredients:
- can of sardines – 240 g;
- boiled eggs – 5 pcs;
- hard cheese - 120 g;
- butter – 70 g;
- onion - 1 piece;
- boiled carrots - 2 pcs;
- mayonnaise for dressing;
- for marinade - 1 tbsp. spoons of vinegar 9%, sugar, water;
To decorate the dish:
- boiled egg;
- peppercorns – 6 pcs;
- cheese - 2 slices.
Preparation:
First, let's pickle the onions. To do this, cut it into small cubes, add sugar, vinegar and water.
Let's prepare other ingredients. Grate egg whites and yolks separately, carrots and cheese also into different containers. Mash the canned food with a fork; if there are any bushes, it is better to remove them!
On a large platter we will form a salad in the form of a head of cheese with a cut piece. To do this, lay out the first layer - whites, the second layer - half a carrot. Add some salt and coat with mayonnaise.
It is better to squeeze the sauce out of a pastry bag. If you don’t have it on hand, you can use a file or a regular bag with the tip cut off.
The next layer is cheese, covered with mayonnaise. Next, half the fish and pickled onion.
We finish the salad with carrots, the remaining fish and grated butter.
Cover the entire dish with grated yolk and begin decorating the salad. Cut the boiled egg in half, use cheese to make ears for the mice, and use peppercorns for eyes and a nose!
Cute nimble animals move onto the salad and you can serve the finished, mouth-watering dish to the table!
Mimosa salad - a classic recipe with pink salmon
In the times of our grandmothers, the recipe for Mimosa salad occupied the first pages of culinary notebooks. This classic salad served on special occasions, and for its preparation a jar of canned pink salmon in oil was provided.
Ingredients for the dish:
- can of canned food - 200 g;
- eggs – 4 pcs;
- boiled potatoes – 2 pcs;
- boiled carrots – 2 medium pieces;
- bulbs – 2 pcs;
- salt, mayonnaise for dressing.
Preparation:
We will prepare all the products in advance. Marinate finely chopped onion for 20 minutes in a solution of vinegar, salt and sugar.
Salt the excess oil from the pink salmon, remove the seeds and mash with a fork. Divide the eggs into whites and yolks, grate them on a fine grater.
We will place all the products sequentially on a large flat plate:
- 1st layer – peel the potatoes, grate them and put half of the mass on a dish, add salt and grease with mayonnaise;
- 2nd layer – distribute the mashed canned food;
- 3rd layer – squeeze out the pickled onion, place it on the fish and grease it a little with mayonnaise.
- 4th layer - go with the second half of the potatoes, add salt and flavor with sauce.
- 5th layer – grate the peeled carrots on a fine grater, place on a dish, add salt and grease with mayonnaise.
- 6th layer – grated egg whites are the final ingredient, we also salt them and cover them with sauce.
The top of the salad is traditionally decorated with grated or mashed egg yolks. Sprigs of dill can add a romantic spring note to the dish.
Before serving, it is advisable to leave the salad for about 1-2 hours in the refrigerator.
Classic Mimosa salad with pink salmon and apple
The taste of classic Mimosa can be diluted with a delicate fruity note. One ripe apple is ideal for changing the flavor spectrum. Instead of pink salmon, you can use sprats, tuna, saury or other canned fish in oil.
Let's prepare the products:
- canned food - 1 can
- eggs – 4 pcs.
- potatoes – 2 pcs;
- carrots – 2 pcs;
- cheese – 120 gr;
- apple – 1 large;
- onion – 1 piece;
- butter – 50 g;
- mayonnaise and vinegar.
Preparation:
- First, marinate finely chopped onions in vinegar diluted with water.
- Grate the peeled apple onto a large dish and grease it with mayonnaise.
- Place the fish on top in large pieces. It's better to get rid of the seeds!
- Lightly season with sauce and scatter swirls of grated frozen butter.
- The next layers are cheese and grated potatoes. We coat them with mayonnaise and add a little salt.
- Next, add the squeezed onion and grated carrot. Divide the eggs into whites and yolks.
- First, lay out a delicate white layer of proteins and grease it with mayonnaise. And decorate the top with the fluffy structure of an egg yolk.
Decorate the dish with parsley leaves and place in the refrigerator for 1 hour!
On a plate, such a lush salad made from healthy and tasty ingredients looks beautiful and very appetizing!
Mimosa salad - classic recipe with cheese
Mimosa salad is a beautiful holiday dish! The classic recipe can be supplemented with tender tuna and a sprig of dill. A mimosa flower, as beautiful as spring, will decorate the dinner table, and the combination of fish and cheese will convey the excellent taste of your favorite salad.
Products for cooking:
- tuna - 1 can;
- eggs – 3 pcs;
- cheese – 100 gr;
- potatoes - 2 pcs;
- carrots - 2 pcs;
- onion – 1 piece;
- mayonnaise, salt and dill for decoration. Tell VK
- Grated carrots are fried in melted butter.
- The potatoes are boiled in their skins and mashed without skin to a puree.
- Hard-boiled eggs are separated into individual parts. The whites are rubbed on a grater, and the yolks are turned into fine crumbs with a knife.
- The onion is cut into thin rings.
- The oil is drained from the pink salmon, after which it is well kneaded with a masher.
- The layers are laid out in a certain order: fish - mashed potatoes - onions - cheese - carrots - whites - yolks.
- Products are sprinkled with salt to taste and coated with sauce.
- The carrots are chopped using the finest grater.
- The liquid is drained from the fish, the pieces get rid of even the smallest bones and are kneaded.
- The onion is finely cut with a knife. If it turns out to be very bitter, you need to pour boiling water over the vegetable for a couple of minutes, and then pour over ice water.
- To make the rice grains stick together, they are smeared with mayonnaise. This will be the first layer of the snack.
- The second will be onion cubes. Next, the fish is laid out. Grated eggs, carrots and cheese are placed on it. All these products are sprinkled with pepper, salt, and smeared with sauce.
- The eggs are boiled in boiling water for about 11-12 minutes. Then they are cooled, divided into parts and finely rubbed.
- The onion is chopped very finely. To make the vegetable cubes crispy, you need to fill them with ice water for a few minutes. Next, the pieces are dried on a paper napkin.
- The cheese is crushed using a medium grater.
- Canned food gets rid of excess liquid and kneads. If the fish mass is not juicy enough, you can add a little pink salmon oil to it.
- The bottom layer will be grated egg whites. The second is grated cheese. We must not forget about salt and mayonnaise mesh on each layer.
- Mashed pink salmon is laid out on the cheese. And then: onions and grated butter. The last ones will be the yolks.
- First you need to weld the components used. Potatoes, carrots and eggs are placed in boiling water. You can even cook them in one pan, except for the eggs, of course. All ingredients are cooked until fully cooked. The eggs should be hard-boiled and the vegetables should be well softened. Next, the products are cooled.
- Potatoes and carrots are chopped using a grater with large divisions. You need to process the apple in a similar way, first removing the skin.
- Eggs are divided into components. The whites are grated on a grater of any size, and the yolks are chopped with a sharp knife to fine crumbs.
- To lay out the salad, use a container with high sides. First, a grated apple is placed on its bottom. It should completely cover the base of the salad bowl.
- Pink salmon mashed with a fork without oil is laid out on top and a mayonnaise grid is drawn. Any layer to taste is sprinkled with salt and smeared with sauce.
- Next, add carrots and chopped protein. Then - the yolk.
- Vegetables are cooked until soft. They are also preparing chicken eggs. All products are cooled, cleaned and crushed. Potatoes and carrots are grated using a grater of any size. The whites and yolks of eggs are rubbed separately.
- Crab sticks can be chopped in any convenient way. Some housewives grate them on a coarse grater, others cut them into thin bars with a sharp knife.
- Also grate cheese on a fine grater.
- Potatoes are placed at the bottom of the salad bowl. It is seasoned to taste and generously coated with sauce.
- Crab sticks are placed on top of the potatoes. And then - cheese - fish mashed with a fork without butter - whites - yolks. Don’t forget to salt the layers and spread them with mayonnaise.
- Vegetables and eggs are cooked until ready. Next, all these components are rubbed on a grater. Whites and yolks need to be crushed separately.
- The fish gets rid of excess liquid and is crushed.
- Frozen butter is grated, and the cheese is also chopped.
- The onion is cut arbitrarily (into cubes or thin rings).
- The appetizer is laid out in layers in any order. The main thing is that the egg whites and fish come first, and the yolks last.
- boiled eggs - 7 units;
- onion - 2 small;
- carrots - 2;
- boiled potatoes - 6;
- mayonnaise;
- saury - 1 jar.
- Spread half of the grated potatoes in an even layer.
- Saira and onions are evenly distributed with a fork.
- Grated egg whites.
- Grated carrots.
- Grated layer of remaining potatoes.
- Grated yolks.
- potatoes - 4 units;
- eggs - 5 units;
- mayonnaise - 500 ml;
- carrots - 2 units;
- pink salmon - 1 can;
- hard cheese varieties - 300 g;
- onion - 1 unit;
- vinegar - ½ teaspoon. l.;
- mix of greens - several branches.
- Fish mass.
- Grated whites.
- Grated carrots.
- Potato.
- Yolks.
- canned saury - 1 bank;
- boiled eggs - 5 units;
- boiled carrots - 1 unit;
- low-fat mayonnaise;
- a little salt.
- eggs - 3 units;
- pink salmon canned - 1 bank;
- small onion - 1 unit;
- mayonnaise;
- hard cheese - 100 gr.
- a small apple, sweet and sour variety;
- canned sardine - 1 can;
- potatoes - 3;
- carrots - 3;
- hard-boiled eggs - 5;
- onion - 1 unit;
- vinegar - table. l.;
- water - table. l.;
- hard cheese - 100 g;
- mayonnaise.
- carrots - 3;
- potatoes - 4;
- eggs - 4 units;
- crab sticks - 200 gr.
- canned fish - 1 can,
- potatoes - 3 pieces,
- carrots - 2 pcs.
- eggs - 4 pcs,
- onion - 1 piece,
- mayonnaise,
- salt to taste.
- tuna in oil - 2 cans,
- boiled potatoes - 3 pieces,
- boiled carrots - 1 piece (large or 2 small)
- boiled eggs - 5 pieces,
- green onions - a bunch,
- mayonnaise - 150 grams,
- dill for decoration,
- salt to taste.
- canned saury without oil - 2 cans,
- potatoes - 3 pieces,
- eggs - 5 pieces,
- carrots - 1 piece,
- red onion - 1 piece,
- hard cheese - 150 grams,
- mayonnaise for dressing,
- greens for decoration.
- canned pink salmon - 1 can,
- rice - 100 grams,
- cheese - 150 grams,
- eggs - 4 pieces,
- carrots - 1 piece (large or 2 small),
- onion or green onion - 1 piece (bunch),
- mayonnaise for dressing,
- salt to taste.
This popular bright salad is prepared not only with the usual saury, but also on the basis of other canned food. For example, with red fish in oil. You can diversify the Mimosa salad with pink salmon with rice, apples, cheese or even crab sticks.
Ingredients: 1 standard can of canned food, 220 g of hard cheese, 4 potatoes, 4 chicken eggs, mayonnaise to taste, 70 g of butter, a bunch of green onions, 2 carrots, table salt.
The appetizer is decorated with fresh vegetables and herbs.
Recipe with rice
Ingredients: 110 boiled rice, a standard can of canned fish, 1-2 boiled carrots, onions, 80-90 g of grated cheese, salt, a mixture of peppers, 2 boiled eggs, mayonnaise.
The resulting “Mimosa” with pink salmon and rice should be thoroughly steeped before serving.
With butter and cheese
Ingredients: canned red fish (can), 120 g of any hard cheese (possibly spicy), 90 g of fatty butter, 5 chicken eggs, onion, mayonnaise, table salt.
You can effectively decorate the Mimosa salad with pink salmon and cheese using sweet canned corn.
Mimosa salad with apples
Ingredients: a standard jar of pink salmon in oil, a large sweet and sour apple, 4 chicken eggs, 2-3 potato tubers, large carrots, table salt, mayonnaise.
The appetizer is decorated with finely chopped herbs. Be sure to leave it in the cold for a couple of hours to soak before serving.
With crab sticks
Ingredients: 4-5 potato tubers, a can of pink salmon in oil, 320-340 g of crab sticks (you need to take a juicy product), 230 g of any hard cheese, 2 carrots, 5 chicken eggs, mayonnaise, table salt, fresh herbs.
The appetizer is decorated with chopped fresh herbs.
With pink salmon and cheese
Ingredients: 1 standard can of canned pink salmon, 5-6 chicken eggs, 2-3 potato tubers, large carrots, 2 onions, 130 g of cheese, 90 g of butter, rock salt, light mayonnaise.
To taste, the listed products are seasoned and covered with sauce.
Mimosa salad was one of the popular holiday dishes during the Soviet years. But even now it does not lose its popularity, especially on family holidays such as New Year, Easter, May holiday feasts. The dish is also often prepared on ordinary weekdays to diversify the usual daily diet. We offer several completely different, very tasty options for preparing Mimosa.
The classic Mimosa recipe is made from boiled vegetables, canned fish and eggs. Everything is seasoned with mayonnaise. The dish is necessarily formed from layers of products used. It looks especially beautiful in a glass, deep salad bowl, or assembled using a special form in the form of a salad ring.
Boil vegetables (except onions) and hard-boiled eggs. The onion needs to be chopped as finely as possible so that it releases the juice well. Mash the saury using a fork, removing hard bones if necessary, first draining half of the liquid, and mix with the onion. We divide the eggs into white and yolk parts.
Products are laid out in layers on a salad bowl:
All layers are covered with a mesh of mayonnaise from a tube, or smeared with a brush.
Just a note. The onions and carrots can be sautéed separately before adding. In this case, the carrots are not boiled.
Step-by-step recipe with pink salmon
Pink salmon goes well with the ingredients of classic Mimosa. Therefore, canned pink salmon can easily replace saury.
Ingredients of the dish:
Place the eggs in water at room temperature, boil for 5 minutes after boiling, also boil the carrots and potatoes, checking for readiness with a knife/fork. Cool everything and remove from the peel. Peel the eggs from their shells, separate the whites from the yolks. Grate the white and chop the yolk with a fork. Also grate the cheese coarsely.
Chop the onion and add a small amount of vinegar. After 10 minutes, express the liquid.
Three large carrots and potatoes. Mash the fish, as in the previous version, into a paste.
We form the salad by laying out the ingredients in layers:
Each row, excluding the yolk row, is covered with a layer/mesh of mayonnaise. It is recommended to refrigerate the snack before consumption. During this time, the dish will not only cool down, but will also be saturated with the juices of all the ingredients.
Just a note. In order not to be mistaken when purchasing canned fish when the jar is full, shake it - if the brine splashes too much, it means that the jar is not tightly filled with fish.
How to cook with sardines?
The simplest sardine salad with a minimum set of ingredients can be prepared in a matter of minutes:
Mash the sardine with a fork in a separate bowl. Chop the egg whites into cubes and grate the yolk - everything should be in separate plates.
We assemble the salad into a dish in layers: fish mass, carrots, whites, the yolks come last. Spread each layer with mayonnaise and lightly salt.
Let it sit in the cold for a couple of hours before serving.
Fact. The yolks are always the last layer, as they serve as decoration. It is precisely because they evoke an association with the yellow spring flower of the same name that the dish is called Mimosa.
With added cheese
Mimosa with cheese is no less tender and tasty than the classic version of this salad.
We suggest taking note of Cheese Mimosa from the following products:
Boil the eggs in advance. Finely chop the onion and mix with mashed pink salmon.
Divide the eggs into whites and yolks, chop separately. Chop the whites and place them in the first layer. The next layer is mayonnaise. Next comes fish and onions, mayonnaise, grated cheese and another mayonnaise layer. At the end they rub egg yolks.
Just a note. To make the salad really tasty, use good hard cheese from a trusted manufacturer. You can consider Gouda, Russian, Kostromskoy cheeses.
Mimosa salad with apples
Some fruits add a rather unusual, but at the same time pleasant taste to familiar dishes. Mimosa salad with saury takes on a new flavor note if you add a little grated sweet and sour apple to it.
For Apple Mimosa you will need:
Chop the onion as finely as possible, pour the mixture with cold water and vinegar and leave to marinate.
In the meantime, let's move on to other products. The apple needs to be peeled and coarsely grated - this will be the first layer of the salad. Lubricate it with mayonnaise. Next comes mashed canned fish, also greased with mayonnaise. The next layers are grated cheese, a little mayonnaise, grated coarsely boiled potatoes, more sauce, pickled onions, grated boiled carrots, half of the grated egg white, a layer of mayonnaise sauce, the remaining whites and grated yolk.
Just a note. The apple should not be too juicy and soft. Choose sweet and sour varieties with crispy flesh.
With crab sticks
A non-standard version of everyone's favorite Mimosa salad can be made by replacing canned fish with crab sticks.
We suggest taking note of this non-standard recipe:
Boil eggs and vegetables until tender. Clean. Separate egg whites and yolks. Grate the whites coarsely and the yolks finely. Also grate carrots and potatoes coarsely. Finely chop the sticks into cubes.
Place half of the potatoes as the first layer, then sticks, whites, remaining potatoes, carrots, yolks.
Coat each layer with mayonnaise. The last layer, the yolk layer, should not be coated with sauce - the yolks act as a decoration.
Mimosa salad is definitely one of the most popular salads on the holiday table these days, along with Olivier and Herring under a fur coat. People especially often remember it on New Year's Eve, because it is nourishing and beautiful, laid out in delicious layers of very popular products. Whatever Mimosa recipes you look for, they will always have one thing in common: the salad is made from canned fish, eggs, vegetables and mayonnaise. The main vegetables are potatoes and carrots. And then improvisation begins, some add other vegetables and herbs, some cheese, some change the fish. All options are good in their own way. Today I will tell you how to prepare Mimosa salad with canned food and various ingredients according to classic recipe, as well as with original additives. And you can choose the one that you like the most.
Mimosa salad is a classic layered salad; it is never prepared by mixing the ingredients together. This is practically the same blasphemy as mixing all the components of a herring under a fur coat together. Here, layering is the main advantage, which allows each ingredient to simultaneously stand out with its own taste and mix with neighboring layers. In addition, the ingredients of Mimosa are very delicate and layering makes the salad airy and melting in your mouth.
To prepare the salad, you will need a deep bowl for laying layers, preferably with transparent walls so that each layer is visible. You can also lay out the layers on a large flat dish in the form of a mound, or use a springform baking dish so that the layers have a “cake” appearance. In this form, the salad takes on a very festive look.
This salad was called mimosa for a reason; the whole point is that the top layer of the salad is necessarily a fine crumb of egg yolk, light and airy, like the flowers of a spring mimosa branch. These are the associations that evoke appearance Mimosa salad. And then the delicious layered surprises begin.
Let's get started.
Classic Mimosa salad - step-by-step recipe
You know, I tried for a very long time to find which of the Mimosa salad recipes is actually classic. Legend has it that this salad was first prepared somewhere in the 70s, but no one knows exactly who its author was. There is also a big debate about what kind of fish is used in the classic recipe. Somewhere it is stated that it is pink salmon, somewhere it is saury, and someone insists that it is sardines in oil. It is clear that these were some kind of canned fish, and everyone chose the best taste for themselves.
For the Mimosa salad to be just that according to the classic recipe, it must include: potatoes, carrots, eggs, onions, fish, mayonnaise.
This is the so-called minimum set to make Mimosa salad and not some other one. Having tried this set of products more than once, I can say for sure that it wonderfully reflects everyone’s love for it, because it is very, very tasty!
We will build on this.
Preparation:
1 Boil the potatoes and carrots for the salad in advance. You can cook them both in their uniform and without it. It's all about what taste of boiled vegetables you like best. This is not very important for cooking. The only important thing is that the potatoes and carrots are cooled by the time you assemble the salad.
2. Hard-boil the eggs, cool them under running ice water and peel them. Now you need to carefully separate the white from the yolk so that the yolk does not crumble prematurely. To do this, I make a shallow cut on the side of the white, and then open it to remove the yolks and place them on a plate. We will need the yolk last.
3. Open the can of canned fish and place the pieces of fish on a plate; it is better to drain the liquid. But if you want the salad to be juicier, then leave a small part of it, just enough so that the fish is juicy, but does not form a puddle in which our salad can get soggy.
Remove the bones and spine from the fish, and then mash the fish thoroughly with a fork.
4. We begin to lay out layers. First of all, grate the potatoes on a coarse grater and lay out the base of the salad from it. This is especially true if you place the salad on a platter rather than in a bowl.
If you cooked the potatoes without salt, you can add a little salt to them now. Spread a thin layer of mayonnaise on top. This can be done by squeezing it out in a thin stream, and then leveling it with a spoon or spatula.
5. Place a layer of fish on the potatoes, level it with a fork so that there are no too large pieces or slides anywhere.
6. We put on top of the fish onions. For Mimosa salad, it is better to use sweet varieties of onions, which will not spoil the taste with their pungency and bitterness. If there is no such variety, then take a regular onion, but after finely chopping it, put it in a bowl and pour boiling water over it for 2 minutes. This will kill the bitterness in the onions without ruining their flavor or crunch. Don't forget to cool the onions before serving.
Spread mayonnaise again on top of the onion layer.
7. The next layer is egg whites. They must be grated on a coarse grater and distributed evenly. Spread a very thin layer of mayonnaise again. Here, mayonnaise serves not so much as a sauce for flavor, but as cement to strengthen the layers.
8. Next, grate the boiled carrots and spread them very evenly. Press down a little, and then spread this layer with mayonnaise. The top layer of mayonnaise can be made a little thicker so that the yolk salad decoration sticks to it better. If you spread the salad in a mound, you can also spread it on the sides of the salad.
9. To turn our salad into Mimosa, you need to take the egg yolks and grate them on a fine grater, and then sprinkle them evenly and beautifully on the salad on all sides. First fill the entire top, and then if there is any left, decorate the sides. The top of the Mimosa salad should turn out uniformly yellow and “fluffy” without gaps, like a mimosa flower.
Now the salad needs to be covered and put in the refrigerator to infuse for a couple of hours. This is a mandatory rule; it is the infused Mimosa salad that is truly tasty and tender.
Before serving, take it out, decorate it with sprigs of greenery to make it look even more like flowers, and treat your guests.
Mimosa salad with canned tuna and green onions - step by step with photos
Another delicious salad Mimosa is obtained by preparing it from tuna and adding green onions to the layers instead of onions. This will greatly refresh its taste and make it unforgettably piquant. Tuna is considered a very healthy fish, but the oil version is not very dietary. If you want to make the salad lighter, use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and layers. You can simply spread it on not all layers, and do it in a very thin layer. Then the Mimosa salad will turn out lighter and more crumbly.
To prepare you will need:
Preparation:
1. Prepare all the ingredients for the Mimosa salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater and the yolks on a fine grater. Cut the onion into small slices. Remove the tuna from the can without oil, remove the bones and mash it with a fork into very small pieces.
2. Place potatoes as the first layer. You can grate it on a coarse grater directly into the salad bowl, and then give the layer the desired shape. Lightly press it down with a spatula and spread it with a thin layer of mayonnaise.
3. Now place the fish on a layer of potatoes and gently smooth with a fork. There is no need to smear this layer with mayonnaise so that the taste of the fish is brighter.
4. Now sprinkle the tuna layer with green onions and spread it with mayonnaise using a spatula or spoon.
5. Place the next layer of carrots, grated on a fine grater. And again mayonnaise.
6. The penultimate layer of our Mimosa salad is grated whites, which will become the background of our picture.
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real Mimosa salad.
Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!
Recipe for Mimosa with saury and cheese
Another very popular ingredient in Mimosa salad is cheese. Many people add a layer of cheese to this holiday salad and I can completely understand them; cheese harmonizes wonderfully in this combination of products. And given our man’s great love for cheese, which is added almost anywhere, Mimosa simply could not do without it.
Any of the delicious hard varieties of cheese will suit here. And for this option we will take saury as fish. If you have previously tried it with one type of fish, for example pink salmon, then be sure to try replacing it; you may find how interesting the taste of the salad changes just by replacing the fish. Who knows, this might become your favorite version of Mimosa salad. You can and should try new things.
To prepare you will need:
Preparation:
1. Boil potatoes, carrots and eggs in advance. Clean them. Divide the eggs into white and yolk. Remove the fish from the jar and mash with a fork.
2. Take a large plate, place a springform pan on it and start layering. The first will be potatoes. It can be grated or cut into cubes.
3. Then place the saury and smooth it out. Saury is a fairly oily fish in itself, so there is no need to spread mayonnaise on it. It will also saturate the bottom layer of potatoes. They will highlight each other's taste.
4. Place a layer of onion on top of the saury. If you took red onion, it is not very hot and can be used fresh. But if you have white, then you can scald it with boiling water or use it.
Spread this layer with mayonnaise.
6. Place egg whites on top of the carrots and spread them with mayonnaise.
7. And now the final layer of yolks. Grate it directly into the salad using a fine grater. This will make it more airy. Now decorate the Mimosa salad with sprigs of herbs and vegetables, put it in the refrigerator and wait for guests!
Before serving, remove the springform pan so that all the colorful and delicious layers of the salad are visible.
Bon appetit to you and your guests!
Pink salmon is one of the most popular canned fish in our time, so it is not surprising that Mimosa salad also began to be prepared with it. Many people love its delicate taste, plus it is healthy and not too fatty, since it is preserved not in oil, but in its own juice.
There is such a variation of Mimosa salad, where traditional potatoes replaced with fig. Most of us have, of course, tried a salad with rice and pink salmon, which almost every family knows how to prepare. So Mimosa is more festive and tasty option salad with pink salmon and rice, since it is laid in layers and contains additional ingredients, such as cheese and carrots.
This salad is traditionally dressed with mayonnaise, which is quite logical and we love the taste.
To prepare you will need:
Preparation:
1. Start preparing Mimosa salad with those ingredients that will take the longest to prepare. IN in this case- this is rice. It must be well cooked in advance and cooled to room temperature.
2. Hard-boil the eggs too, but don’t let them boil for too long, no more than 7-10 minutes, otherwise you’ll end up with a dark yolk. And we, if you remember, need bright yellow, like a mimosa flower. Peel the boiled eggs and separate the white from the yolk.
3. Peel the onion and chop it very finely. If it is bitter, then pour boiling water over the already chopped onion for 2 minutes, then strain the water through a sieve. Scalded onions lose their bitterness.
4. Open the pink salmon and remove the bones. Mash the fish with a fork in a separate plate; if it is a little dry, add a little broth from the jar, but do not overdo it so that the salad does not float.
5. Carrots must be boiled in advance, then peeled and grated on a fine grater.
6. Now we begin to lay out layers of Mimosa salad with rice. The first layer is pink salmon. Place it on the bottom of a salad bowl or large dish if you are making a mound of salad or shaping it using a round mold. Press it down a little so that the fish lies tightly and becomes a good foundation for the salad.
You can lightly grease the layer with mayonnaise, then quite thinly.
7. Place onion on a layer of pink salmon. Before doing this, be sure to let it cool down if you scalded it with boiling water. The salad must contain cold ingredients. Spread a thin layer of mayonnaise on the onion.
9. The next layer is rice. If you used round rice, the salad will not start to fall apart, but if your rice is too crumbly, you can mix it with a spoon of mayonnaise before doing this. This will stick the rice grains together. Don't forget to salt it if you didn't do so during cooking.
10. Place cheese on rice. It must be grated and distributed evenly over the entire surface. Spread the cheese with mayonnaise.
11. After the cheese, add a layer of grated egg whites. Lubricate them with another layer of mayonnaise.
Not everyone likes to grease each layer with mayonnaise; this can be done one after another. But I prefer to smear each layer, just very thinly.
12. The top layer is made of airy yolks, grated on a fine grater. Now you can immediately above the salad, or you can put it on another plate first. But the yolks stick together pretty quickly, so don’t let them sit for long.
Now the salad can be decorated. The prepared Mimosa salad with rice must be kept in the refrigerator for 1-2 hours before placing it on the holiday table.
And after that, feel free to help yourself!
Classic festive Mimosa salad with sardines - video recipe
If you can’t figure out how to beautifully serve Mimosa salad on the holiday table for a long time, then the following recipe will help you a good helper. Here we prepare not just Mimosa salad according to the classic recipe with sardines in oil, but also a wonderful and very elegant option for decorating the salad for the holiday.
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