Classic mimosa salad - 9 step by step recipes

Before talking in detail about the layers of Mimosa salad and their sequence, let us briefly recall the history of its appearance. Mimosa was invented in the days of the USSR, when only such canned fish as saury and sardines were freely available, and pink salmon, chum salmon and salmon were a terrible shortage and were hardly available for the big holidays. The salad got its name for its resemblance to the yellow, fluffy flower of mimosa - crumbled chicken yolks played its role here. The salad quickly fell in love not only for its simple ingredients, but also for its unusual, very interesting fishy taste, so mimosa was prepared with pleasure for festive tables.

What layers does mimosa include? The original recipe for the salad was as follows: egg whites, grated on a coarse grater, processed or hard cheese, grated more finely, half a can of boneless canned fish, a layer of grated butter, a layer of finely chopped onions. Then came the second half of the canned food, and between the layers they made a net of mayonnaise or simply spread the mayonnaise with a spoon. The top of the lettuce was invariably sprinkled with crumbled yolks. Later, the salad recipe was supplemented with boiled carrots, boiled potatoes or rice.

Perhaps now saury or sardines are more often replaced with mackerel, pink salmon or salmon, and sometimes even apples or fresh cucumbers are added to mimosa to achieve a lighter taste. Someone likes to put rice or potatoes in the first layer of salad, while someone prefers to lay a fish, but this is not so important. The only rule when assembling mimosa is to leave the egg yolks on top, and all other layers can go in any order.

We hope that you will be able to cook delicious mimosa according to our recipes without any problems!

The classic recipe for mimosa salad with canned food and cheese

The classic mimosa salad with canned food and cheese is one of those salads that is often found on our tables. And no wonder, because this salad is so delicious! Canned fish can be anything here, but always in its own juice or in oil, because canned food in tomato sauce is not added to mimosa.

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  Cut the onions into small cubes, the amount of onions to your liking. If the onion is bitter, you can soak its cubes in boiling water for five minutes and strain through a sieve.
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  Boil the root vegetables in the peel in advance until tender. Peel the potatoes and grate.
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  Peel the boiled hard-boiled eggs and grate the whites and yolks separately. The whites are rubbed on a coarse grater, and the yolks on a fine grater or knead with a fork.
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  Grate hard or processed cheese on a coarse grater.
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  Remove the canned slave from the jar, remove the bones from it, and mash the pulp with a fork.
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  Using the ring, collect the salad on a plate (you can also use a salad bowl, then the ring is not needed). The potatoes are the first layer, they are carefully leveled, and if necessary, they are salted and greased with mayonnaise.
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  The next layer is onion cubes.
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  Next - grated cheese, which is coated with mayonnaise.
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  The next layer is a fish crushed and tamped with a fork.
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  Put egg whites on the fish, grease them with mayonnaise or make a mesh out of it.
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  Boiled carrots are peeled and also grated finely.
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  Put the carrots + mayonnaise mesh on top of the proteins.
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  Garnish with grated yolks.
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  Let the salad sit in the refrigerator for one to two hours, letting it soak, and before serving, garnish with a sprig of fresh dill.

Bon Appetit!

Advice: not all mimosa layers indicated in the recipe can be lubricated with mayonnaise, but add less as you wish. To reduce the fat content of the sauce, mix mayonnaise with non-acidic sour cream or unsweetened yogurt.

A simple and delicious recipe for mimosa salad with saury

Probably, in the USSR, the most popular version of mimosa was a salad with saury, because this fish most often appeared on sale in canned form. According to the classic recipe, each layer of mimosa is coated with a light mayonnaise mesh, so we recommend using low-fat and leaner mayonnaise so as not to increase the calorie content of the dish.

Ingredients:

• Saury in oil - 1 can.
• Chicken eggs - 3-4 pcs.
• Hard or processed cheese - 100 gr.
• Bulb onions - 1 pc.
• Mayonnaise to taste.
• Salt, ground pepper - to taste.
• Fresh dill or parsley - for decoration.

Cooking process:

1. Remove the fish from the jar, mash the pulp, and remove the bones completely.
2. Chop the onions (white or purple, which is sweeter than yellow) very finely.
3. Peel and grate the cooled potatoes and carrots, boiled in a peel.
4. For hard-boiled and chilled eggs, separate the whites from the yolks. The yolks are kneaded with a fork, and the whites are rubbed on a grater.
5. Collect the salad in layers: potatoes, as the densest ingredient, are best laid in the first layer, sprinkle with onions, salt and make a net of mayonnaise.
6. Next: a layer of fish + onion + a net of mayonnaise.
7. Next: grated cheese + light mesh.
8. Next: proteins + mayonnaise mesh.
9. Grated carrots are placed last, and finely crushed yolks are sprinkled to make the salad look bright and elegant.
10. Then the mimosa is cooled for an hour in the refrigerator, then it is decorated with a mayonnaise net and fresh dill.

Bon Appetit!

Classic mimosa salad with sardines

If you are searching the Internet for quick, tasty and inexpensive cooking, then make a mimosa salad with canned sardines. Many people like such a simple combination of boiled vegetables, fish and eggs with mayonnaise, and it is not a sin to put a salad even on a festive table, despite its seeming simplicity!

Ingredients:

• Sardines - 1 can.
• Potatoes - 2-3 pcs.
• Carrots - 1-2 pcs.
• Bulb onions - 1 pc.
• Chicken eggs - 3 pcs.
• Mayonnaise to taste.
• Salt to taste.
• Ground black or white pepper - to taste.
• Dill greens - for serving.

Cooking process:

1. Boil potatoes, carrots and eggs until cooked, eggs should be hard-boiled.
2. Peel vegetables and grate them on a fine or medium grater.
3. At the eggs, separate the whites from the yolks, mash the yolks with a fork, and grate the whites.
4. Peel and finely chop the onion. Instead of onions, you can use green onions, and if, nevertheless, onions, then white or red is better, where there is less bitterness.
5. Remove the pieces of sardine from the jar, free them from the seeds and mash with a fork, you can add a little oil from the jar to them to make the fish juicier.
6. Place the salad in a salad bowl or on a wide flat plate in layers, starting with potatoes sprinkled with salt, onions and mayonnaise.
7. Next: a layer of fish + onion + mayonnaise mesh.
8. Protein layer + mayonnaise mesh.
9. A layer of carrots.
10. Before serving the salad, keep it cold for a bit so that the layers are soaked.
11. Then sprinkle with yolks, decorate with a fine mayonnaise mesh and dill sprigs.

Bon Appetit!

Advice: all ingredients, except yolks and onions, can be divided into 2 parts and put not one layer at a time, but two layers in a salad. But fish in this case is used not one, but two jars, so the mimosa gets a more pronounced fishy taste. Use salt and pepper in mimosa at your discretion.

Delicious recipe for making mimosa with mackerel

Many people like mimosa salad with mimosa more than the usual classic mimosa. Thanks to the fish, it acquires a completely different taste than when canned food is used. Hot smoked mackerel is softer, but cold smoked mackerel, lightly salted and canned mimosa can be added to mimosa.

Ingredients:

• Canned mackerel - 250 gr.
• Potatoes - 2-3 pcs.
• Carrots - 1-2 pcs.
• Bulb onions - 1 pc.
• Chicken eggs - 2-3 pcs.
• Mayonnaise to taste.
• Salt to taste.
• Ground black or white pepper - to taste.
• Greens - for serving.

Cooking process:

1. Boil carrots, potatoes and hard-boiled eggs in advance, peel them and grate them on a coarse or medium grater (eggs rub only whites, and knead the yolks with a fork).
2. Chop the onion finely and marinate for 15 minutes (half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar + a little salt).
3. At the end, you need to strain the onion well from the marinade, rinse with water and shake off with a sieve.
4. Separate the flesh of smoked or lightly salted mackerel from the bones and cut into small cubes. Canned mackerel and hot smoked mackerel are simply kneaded with a fork. Collect the salad in the following order: grated potatoes, mackerel, egg whites, carrots.
5. Sprinkle each layer, except the last, with onion cubes and be sure to coat a little with mayonnaise. If desired, the layers are salted and sprinkled with black or white pepper.
6. Insist the prepared salad in the refrigerator for about an hour, sprinkle with grated yolks and decorate with dill or parsley.

Bon Appetit!

Mimosa salad with butter

A delicate mimosa salad can be prepared by adding butter to it. Regular mimosa is made with the most basic canned fish, but you can experiment and make mimosa with frozen butter and tuna or pink salmon.

Ingredients:

• Dry rice - 0.5 tbsp.
• Hard cheese - 100 gr.
• Butter - 50 gr.
• Canned fish - 1 can.
• Eggs - 4 pcs.
• Salt to taste.
• Carrots - 1-2 pcs.
• Bulb onions - 1-2 pcs.
• Mayonnaise - to lubricate the layers.

Cooking process:

1. Boil carrots and eggs in advance, as well as a bag of rice intended for quick cooking (or half a glass of regular round or long rice).
2. Chop the onion finely. If you do not like its pronounced taste, then pour boiling water on the onion for 5 minutes or marinate for 15 minutes (for the marinade you need half a glass of cold boiled water + 1 teaspoon of sugar + 1 teaspoon of vinegar and a pinch of salt). At the end, you need to strain the onion well and shake off the water through a sieve.
3. Grate carrots, egg white and cheese on a medium or coarse grater.
4. Mash the yolk with a fork.
5. Separate the fish pulp from the bones and mash with a fork.
6. To make the salad have an even shape, you can collect it using a culinary ring. The layers are in the following sequence: rice, egg whites, fish, grated frozen butter, carrots and cheese.
7. Each layer, except for the last, is sprinkled with a little onion and smeared with a mayonnaise mesh.
8. The finished mimosa with butter and cheese should be kept in the cold so that the butter solidifies and the layers are saturated with mayonnaise.
9. Sprinkle the top of the salad with grated yolk before serving.

Bon Appetit!

Advice: so that the salad has a more pronounced fishy taste, you can add not 1, but 2 cans of canned fish, putting them in two layers - fish lovers will like this option more.

Hearty mimosa salad with potatoes

The recipe for mimosa salad with potatoes is most often used to build something in the kitchen that is not expensive, but not too ordinary. This salad is prepared, as they say, from improvised means, but in the end it turns out to be very tasty!

Ingredients:

• Sardine or other fish - 1 can.
• Potatoes - 2-3 pcs.
• Chicken egg - 3 pcs.
• Processed cheese - 150 gr.
• Carrots - 1-2 pcs.
• Mayonnaise to taste.
• Salt to taste.
• Bulb onions - 1 pc.

Cooking process:

1. Boil the root vegetables in their uniforms, cool and peel them.
2. Do the same with tough eggs.
3. Chop the potatoes and carrots on a medium grater.
4. Next, the proteins need to be grated coarsely so as not to crumble, but the yolks will have to be crumbled with a fork and made as small as possible.
5. Separate the canned fish from the seeds, and mash the pulp with a fork, adding a little oil from canned food to the pulp.
6. Cut the onion very finely, you can pickle it or put it fresh in the salad.
7. We start assembling mimosa. The first is potatoes + a little onion + a net of mayonnaise.
8. Fish + some onion + mayonnaise mesh.
9. Egg white + mayonnaise mesh.
10. Carrots + a little onion + mayonnaise mesh.
11. Top (and from all sides, if the salad is laid out on a flat plate), pour the mimosa with processed cheese grated on a medium grater. You need to hold the cheese for at least an hour in the freezer so that it will rub easily.
12. Top with chopped yolks and sprigs of green dill.

Bon Appetit!

Step-by-step recipe for making mimosa with rice

Mimosa salad with rice is just as delicious as mimosa with potatoes. And to find out what you like more, cook both versions of mimosa. The salad won't make you spend too much time in the kitchen if you buy rice in small disposable bags that boil quickly and easily.

Ingredients:

• Canned fish - 1 can.
• Mayonnaise to taste.
• Carrots - 2 pcs.
• Dry rice - 0.5 tbsp.
• Eggs - 4 pcs.
• Salt to taste.
• Onions - 1-2 pcs.

For the marinade:

• Vinegar 9% - 1 tsp
• Water - 0.5 tbsp.
• A pinch of salt.
• Sugar - 0.5 tsp.

Cooking process:

1. Boil, cool and peel the carrots and eggs in advance.
2. Grate the carrots, grate the egg whites, and mash the yolks with a fork into small crumbs.
3. Boil rice in salted water until cooked, drain and cool. You can even rinse the rice a little to keep it from being very sticky.
4. While the rice is cooking, marinate the onions, cut into thin ring quarters or cubes. Prepare the marinade according to the recipe.
5. Soak the onion in the marinade for 15-20 minutes and strain it, rinse with clean water and squeeze (you don't need to rinse it if you like heavily pickled onions).
6. At the bottom of the salad bowl, spread half of all the cooked rice in an even layer, brush it with a little mayonnaise.
7. Mash the flesh of the boneless fish with a fork and put half of the flesh on the rice (on top, the fish can be poured with canned juice to make it juicier).
8. Put half of the onion + a net of mayonnaise on the fish.
9. The next layer is grated carrots.
10. Next: proteins + mayonnaise mesh.
11. Next: rice + mayonnaise + the rest of the canned food.
12. Top with the remaining pickled onion + mayonnaise mesh.
13. Mimosa with rice can be kept in the refrigerator under the lid to cool the salad a little, and before serving, garnish with grated yolks and dill sprigs, creating an imitation of mimosa flowers.

Bon Appetit!

Apple mimosa salad recipe

We offer you to complement the usual mimosa with the taste of grated apple - in this salad it is the most appropriate place. The apple will give its aroma and necessary freshness to the rest of the ingredients, and as a result you will have a very original dish.

Ingredients:

• Chicken eggs - 4 pcs.
• Hard cheese - 120 gr.
• Saury in oil - 1 can.
• Bulb onions - 1 pc.
• Apple - 1 pc.
• Carrots - 1 pc.
• Mayonnaise to taste.
• Fresh dill - for decoration.

For the marinade:

• Water - 0.5 tbsp.
• Table vinegar - 1 tsp.
• A pinch of salt.
• Sugar - 1 tsp

Cooking process:

1. Boiled carrots and hard-boiled eggs until tender, peel, let cool.
2. For the eggs, separate the whites and yolks.
3. Mash the yolks with a fork, put them in a separate container.
4. Grate the proteins, and do the same with carrots.
5. Cut the turnip into very thin quarters of rings, or even smaller.
6. Put the onion in a deep bowl, pour half a glass of cooled boiled water with vinegar, a pinch of salt and sugar. Marinate the onion for 10-15 minutes, then strain from the marinade. If the onion seems sour to you, you can rinse it with boiled water and drain.
7. Remove the saury from the jar, remove the bones and mash the pulp with a fork.
8. At the bottom of a salad bowl or flat dish where you plan to collect salad, put saury, sprinkle it with onions and make a net of mayonnaise. Don't put in a lot of mayonnaise.
9. Next: a layer of grated proteins + a light mesh of mayonnaise.
10. The next layer is grated cheese.
11. Next: a grated apple without seeds and peel + a fine mesh of mayonnaise.
12. The top of the salad and its sides, if collected on a platter, must be sealed with a layer of boiled grated carrots.
13. Then the salad can be cooled in the refrigerator for 1 hour, and before serving, garnish with mashed yolks and dill sprigs.

Bon Appetit!

Mimosa with the addition of cucumber - a step by step recipe

Traditional mimosa is very varied by the addition of fresh cucumber. This vegetable always gives any dish the taste of spring freshness, light crunchiness and a very pleasant, delicate aroma. And mimosa salad is no exception.

Ingredients:

• Canned fish in oil - 1 can.
• Bulb onions - 1 pc.
• Large carrots - 1 pc.
• Chicken eggs - 3-4 pcs.
• Fresh cucumber - 1-2 pcs.
• Mayonnaise to taste.
• Dill - for decoration.
• Table salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil large or two or three medium carrots until tender, then cool and peel the skin of the carrots.
2. Boil the eggs until tender.
3. Chop the onion into small cubes. Take white or purple onions, which have less bitterness than yellow ones. If desired, pour boiling water over the chopped onion for 5 minutes so that it softens and gives off bitterness.
4. Grate the carrots. How you do it, large or small, doesn't really matter.
5. In peeled and cooled eggs, separate the whites from the yolks. Mash the yolks with a fork, and grate the whites like carrots.
6. Strain the canned food from the oil, remove the bones from the fish, and mash the flesh with a fork. If the fish tastes dry, add a little oil from the jar to it and rub it again with a fork.
7. Wash cucumbers (2 small ground cucumbers or half of one large long greenhouse cucumber), cut off the ends and grate them on a coarse grater. On shallow it is not necessary, otherwise the cucumber will release a lot of its juice.
8. Collect the salad in layers. Put a layer of canned food on the bottom of a salad bowl or flat plate, then a mayonnaise mesh and a little onion.
9. Next - protein + a thin mesh of mayonnaise and a little onion.
10. Next, a cucumber + a layer of grated carrots.
11. Garnish the top of the salad with grated yolk and sprigs of fresh dill to create an association with mimosa flowers.

Bon Appetit!