Mimosa salad with pink salmon - 7 step-by-step recipes

Mimosa salad, which is based on canned fish, is very popular with housewives in the post-Soviet space. Its bright taste and appetizing appearance made it a frequent guest on the festive table. Here are selected the most delicious recipes for "Mimosa" with canned pink salmon, which will satisfy every taste.

Classic Mimosa salad with canned pink salmon and cheese

A simple recipe for making "Mimosa" with cheese and canned red fish. Pink salmon, as a rule, does not contain a large amount of fat and is a little dry, so you should not spare mayonnaise when smearing layers. This will make the dish more tender and juicy.

Cooking time: 1 hour 45 minutes.

Cooking time: 15 min.

Servings - 4.

• 
  Peel and grate boiled vegetables.
• 
  Divide the eggs into yolk and white, grate the white separately, and mash the yolk with a fork in another bowl.
• 
  Cut the peeled onion so that neat small cubes are obtained.
• 
  Grate hard cheese in rather large pieces.
• 
  Strain and mash canned pink salmon with a fork.
• 
  On a plate of a suitable size or in a dummy plate, if the salad will be prepared in portions, put a layer of potatoes, which must be lightly salted and pepper, and then not too tightly covered with mayonnaise.
• 
  Then lay out the pink salmon and onions, again coat with mayonnaise. After that, layers of cheese and carrots are laid out, salted and pepper again, and then flavored with mayonnaise.
• 
  The last layers should be white, smeared with mayonnaise, and mashed yolk on top, which gives the dish its characteristic color. The salad is decorated with herbs and served half an hour - an hour after it is soaked.

Mimosa salad with canned fish pink salmon, cheese and butter

This recipe uses butter, which must first be frozen and grated directly into the salad so that it does not have time to melt. It turns out a very tasty dish, from which it is impossible to tear the household away.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Butter - 100 gr.
• Egg - 6 pcs.
• Bulb onions - 2 pcs.
• Hard cheese - 150 gr.
• Dill or parsley - 5 branches.
• Canned pink salmon - 1 can (230 gr.)
• Mayonnaise - 250 gr.

Cooking process:

1. Put the butter in the freezer so that you can grate it later.
2. Boil eggs in salted water, peel and divide into white and yolk. Chop the whites into crumbs with a knife, and knead the yolks with a fork.
3. Grate onions and hard cheese in separate containers, chop the herbs.
4. Remove the bones from the fish, knead with a fork or in a blender.
5. Place the salad in a deep transparent bowl or in layers using a culinary ring. First, put proteins, on top of which you need to evenly spread grated cheese and fish. Grease well with mayonnaise.
6. After that, the onion and half the volume of the yolks are laid out, again cover everything with a layer of mayonnaise.
7. Then sprinkle with chopped herbs and grate butter on a coarse grater.
8. The second part of the yolks should be the topmost layer. To make the dish the most beautiful, this part of the yolks can be rubbed through a sieve. Let the salad sit for at least half an hour and serve.

Mimosa salad with pink salmon, cheese, potatoes and carrots

A hearty and tasty salad in which the taste of fish is successfully set off by vegetables and processed cheese. The juiciness of the dish can be varied by the amount of mayonnaise used: the more of it, the more tender and soaked the salad will turn out.

Cooking time: 45 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Canned pink salmon - 1 can.
• Boiled potatoes - 3 pcs.
• Boiled egg - 3 pcs.
• Processed cheese - 150 gr.
• Boiled carrots - 2 pcs.
• Mayonnaise to taste.
• Salt to taste.
• Bulb onions - 1 pc.

Cooking process:

1. Peel the boiled root vegetables and chop with a coarse grater, put the melted cheese in the freezer for a short time.
2. Separate the whites from the yolks and chop them into separate containers.
3. Mash the canned fish with a fork, remove the bones, if any, and add to the mass a little liquid from the jar in which the fish was.
4. Peel and chop the onions as small as possible.
5. Spread the salad in layers, smearing with mayonnaise. First, put potatoes and onions, covering it with mayonnaise.
6. Then spread the egg white, spread with mayonnaise. The next layer should be carrots and some more mayonnaise.
7. Grate the processed cheese and spread over the entire surface of the salad, including the side.
8. Sprinkle with chopped yolk on top and garnish with herbs. Wait about half an hour for the salad to soak and serve.

How to prepare a Mimosa salad with canned pink salmon, cheese and rice?

This delicious and popular salad can also be made with rice. Groats will successfully replace root vegetables (potatoes), and at the same time the dish will remain nourishing and incredibly tender.

Cooking time: 1 hour 05 minutes.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Canned pink salmon - 1 can.
• Mayonnaise to taste.
• Boiled carrots - 2 pcs.
• Boiled rice - 1 tbsp.
• Boiled egg - 4 pcs.
• Salt to taste.
• Bulb onions - 2 pcs.
• Greens - for decoration.

For the marinade:

• Table vinegar 9% - 1 tsp
• Water - 0.5 tbsp.
• Salt - one pinch.
• Granulated sugar - 0.5 tsp.

Cooking process:

1. Peel carrots and eggs. Grate or chop carrots in any convenient way.
2. The eggs are divided into whites and yolks and rubbed separately.
3. Chop the onion so that you get quarters of rings, and then soak the slices in a mixture of the ingredients specified for the marinade for about 15-20 minutes, and then squeeze lightly.
4. Knead the fish, adding a little liquid from the jar to keep it juicy. It is important to make sure that there are no bones left in the fish mass.
5. Harvest the salad in layers on a plate or for portioning using the cooking ring. First, spread a part of the rice, on top of which half of the fish mass is spread.
6. Next, a layer of mayonnaise is applied. After that, spread the carrots and grated proteins, and then mayonnaise again.
7. The next layer should be again rice with mayonnaise and fish. Put a pickled onion on top and cover with mayonnaise.
8. The salad is decorated with a thin layer of grated yolk mass and decorated with leaves of greenery. It is better to serve the dish after half an hour - an hour, so that the salad has time to soak.

Simple and delicious salad "Mimosa" with pink salmon without potatoes

This recipe does not use potatoes, but adds cucumber for freshness. Plus, using purple onions will make the dish less harsh.

Cooking time: 45 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Canned pink salmon - 1 can.
• Purple salad onion - 1 pc.
• Boiled carrots - 1 pc.
• Boiled egg - 3-4 pcs.
• Cucumber - 1-2 pcs.
• Mayonnaise to taste.
• Dill - for decoration.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. The peeled onion is chopped into small cubes and then poured over with boiling water for 5 minutes.
2. The carrots are chopped in a food processor or grated.
3. Grate egg whites and yolks separately or chop very finely.
4. Mash the canned food with a fork and mix with the oil in which the fish was stored. This will make the fish less dry.
5. Remove the skin from the cucumbers and cut them into small cubes.
6. Spread the salad on dummy plates or a serving dish in layers: first distribute the fish mass, then cover with mayonnaise and put part of the onion.
7. After that, you need to lay out the protein, a little mayonnaise and the rest of the onion.
8. Layers of cucumber and carrots follow, and the top and sides of the salad are sprinkled with yolk. The dish is decorated with fresh herbs and served after it has been infused for about half an hour.

A step-by-step recipe for making "Mimosa" salad with pink salmon and apple

Apple is a bright ingredient that makes the taste of a familiar dish more original and interesting. It is best to use sour apples that go well with other salad ingredients and add extra freshness.

Cooking time: 1 hour 30 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Boiled egg - 4 pcs.
• Hard cheese - 120 gr.
• Canned pink salmon - 1 can.
• Bulb onions - 1 pc.
• Apple - 1 pc.
• Boiled carrots - 1 pc.
• Mayonnaise to taste.
• Dill - for decoration.

For the marinade:

• Water - 0.5 tbsp.
• Table vinegar 9% - 1 tsp
• Salt - one pinch.
• Sugar - sand - 1 tsp.

Cooking process:

1. Eggs need to be peeled and divided into components: grate the whites, and knead the yolks. Ingredients must be stored separately in salad prior to use.
2. The carrots are chopped, you can use a grater or food processor for this, and the cheese is rubbed.
3. Onions are recommended to be cut into quarters of thin rings or cubes, and then kept in a marinade prepared from the indicated ingredients for about 10-15 minutes. After, pickled slices need to be squeezed slightly to remove excess liquid. If the taste of the onion is too harsh, it should be additionally rinsed with clean water.
4. Mash the fish into a homogeneous mass.
5. Peel the apple and cut into strips.
6. Spread the salad on a plate in layers, smearing with mayonnaise. First, put the fish, sprinkle it with onions and put mayonnaise, then - grated proteins and mayonnaise, then - cheese and an apple, a layer of which is covered with mayonnaise.
7. Crushed yolk is distributed on top and on the sides of the dish and decorated with herbs. Let the salad soak for about an hour and then serve.

Delicious puff salad "Mimosa" with hot smoked pink salmon

Hot smoked fish salad acquires special shades of taste and aroma. The dish automatically becomes more expensive and more presentable, it can be tried even by the most discerning gourmets, who consider Mimosa too simple and not original dish.

Cooking time: 1 hour 30 min.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Hot smoked pink salmon - 300 gr.
• Boiled egg - 3 pcs.
• Butter - 30 gr.
• Mayonnaise to taste.
• Boiled carrots - 1 pc.
• Onions - 0.5 pcs.
• Boiled potatoes - 2 pcs.

Cooking process:

1. The skin is removed from the fish, and the bones are removed, it is cut into small cubes. Lay in an even layer on the bottom of the salad bowl.
2. Divide the eggs into whites and yolks. Grate the protein and spread over a layer of pink salmon and grease with mayonnaise.
3. Grate butter should be carefully spread over the fish with mayonnaise. It is better to pre-hold it in the freezer to make it easier to rub.
4. Chop the carrots as you like - you can very finely, you can cut into larger pieces and spread in the next layer, which is also greased with mayonnaise.
5. The next step is to lay out finely chopped onions, on top of which you should lay out chopped potatoes. The root vegetable layer is also covered with mayonnaise.
6. The top layer is grated yolks, which are sprinkled on the top of the salad. The dish is allowed to brew for about an hour and served. Bon Appetit!