Classic Mimosa salad with canned fish - 10 step-by-step recipes

Mimosa salad is the most famous salad of canned fish. Due to its pleasant taste and lightness, this dish has many fans; it is even included in the menu by lovers of proper nutrition. We have selected 10 different varieties of this great salad.

The classic recipe for Mimosa salad with canned fish

This salad got its name for its beautiful appearance, reminiscent of spring mimosa. The salad is not only bright, but very tasty and satisfying.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 6.

• 
  Wash the potatoes and carrots, transfer to a saucepan, cover with water and cook until tender.
• 
  Cool the vegetables and peel them.
• 
  Grate vegetables on a coarse grater.
• 
  Peel the onions and chop finely.
• 
  Hard-boiled eggs, peel. Separate the whites from the yolks. Grate the proteins on a fine grater.
• 
  Mash the yolks with a fork.
• 
  Mash canned fish directly in a jar with a fork until a homogeneous gruel is formed.
• 
  The salad is laid out in layers. First, a layer of fish. Next, proteins, grated carrots, onions, then potatoes. Coat each layer with mayonnaise. Sprinkle the salad with chopped yolk on top. Mimosa salad turns out to be incredibly tasty.

Bon Appetit!

Layered Mimosa salad with canned fish, cheese and potatoes

Mimosa salad is laid out in layers, it can be served in portions and as a common dish. On the festive table, he takes a place of honor next to the herring under a fur coat and Olivier.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Canned fish - 300 gr.
• Chicken eggs - 3 pcs.
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Cheese - 150 gr.
• Mayonnaise - 70 ml.
• Greens - for decoration.

Cooking process:

1. Boil potatoes and carrots in their uniforms, boil eggs hard-boiled. Peel the onion and chop finely.
2. Peel and grate potatoes.
3. Peel the eggs, separate the whites from the yolks. Rub them separately on a fine grater.
4. Grate the cheese on a coarse grater.
5. Mash canned food with a fork until puree.
6. Use a cooking ring to neatly fold the layers of lettuce. Lay out the first layer of potatoes, brush with mayonnaise.
7. Then put the onion, make a mayonnaise mesh on it.
8. Next, make a layer of cheese, brush it with mayonnaise as well.
9. You do not need to grease the fish layer with mayonnaise, it is already very juicy.
10. Put a layer of protein on the fish, brush it with mayonnaise.
11. Then a layer of carrots and mayonnaise. Sprinkle the salad with chopped yolk. Carefully remove the ring, garnish with fresh herbs and serve.

Bon Appetit!

How to cook Mimosa with canned fish and cheese without potatoes

Delicate fish salad Mimosa can be prepared from different canned saury, sardine, mackerel, tuna or pink salmon.To make the salad juicy, you should not save on mayonnaise, but it is even better to cook it yourself, then your dish will be even more useful.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Canned fish - 1 can.
• Chicken eggs - 5 pcs.
• Onions - 1 pc.
• Mayonnaise to taste.
• Cheese - 50 gr.
• Salt to taste.
• Greens - for decoration.

Cooking process:

1. Hard boil the eggs, separate the whites from the yolks. Grate the proteins on a fine grater and put half in a salad bowl.
2. Mash canned fish with a fork until puree and put ½ part on the egg whites. Lubricate the layer with mayonnaise.
3. Peel the onions, chop finely and lay them on top of the fish.
4. Then put the second part of the proteins on the onion layer. Brush it with mayonnaise.
5. After the proteins, lay out a layer of the remaining cans, coat with mayonnaise.
6. Grate the cheese on a fine grater. Mash the yolks with a fork. Combine the cheese with the yolks and sprinkle the salad over the top. Put the salad in the refrigerator for 20-30 minutes to soak.

Bon Appetit!

A simple and delicious recipe for Mimosa salad with canned fish without carrots

Mimosa salad appeared in the Soviet Union. Someone feels nostalgia at the sight of this dish, while someone is new to it. In addition, the recipe for this salad leaves a lot of room for experimentation, in this, for example, carrots are not used.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Butter - 100 gr.
• Long grain rice - 150 gr.
• Chicken eggs - 6 pcs.
• Canned fish - 200 gr.
• Cheese - 150 gr.
• Onions - 1-2 pcs.
• Mayonnaise - 150-200 ml.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Place the butter in the freezer. Boil rice and eggs.
2. Peel the eggs and separate the whites from the yolks. Finely chop the whites, mash the yolks with a fork.
3. Finely chop the onion, grate the cheese, mash the canned fish with a fork.
4. Place the culinary ring on a flat dish, lay out half of the canned fish.
5. Put the rice in the second layers, brush it with mayonnaise. Then put in turns the protein, grated cheese, the remaining fish and onions. Make a mayonnaise mesh on top of each layer.
6. Then put half of the chopped yolks, rub the butter on a fine grater on top of them.
7. Top off the salad with the remaining yolk mixture. Serve the mimosa salad immediately after cooking.

Bon Appetit!

Step-by-step recipe for making Mimosa with canned food without cheese

Mimosa salad is easy to prepare and affordable by products, and the name is fully consistent with its type. Its main ingredient is canned fish, while other ingredients can be added or removed to your liking.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Canned fish - 1 can.
• Rice - 250 gr.
• Eggs - 4 pcs.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Table vinegar - 2 tsp
• Water - 2 tablespoons
• Sugar - ¼ tsp
• Salt to taste.
• Mayonnaise to taste.

Cooking process:

1. Cook the rice in salted water and cool. Put it in a salad bowl, flatten and brush with mayonnaise.
2. Drain the juice from the canned food and mash the fish with a fork. Put half of the canned food on the rice, level the layer.
3. Cut the onion into thin half rings. Transfer it to a bowl, add vinegar, water, sugar and a pinch of salt, and let the onion marinate for 15-20 minutes. Then drain the remaining marinade and place half of the onion on the fish layer.
4. Cook the carrots in their skins, then peel and grate. Cover it with the next layer and brush with mayonnaise.
5. Hard boil the eggs, peel. Separate the whites from the yolks. Grate the whites, mash the yolks with a fork. Lay out a layer of proteins, brush it with mayonnaise.
6. Then repeat the layers in the following order: rice, fish layer and pickled onions, brush them with mayonnaise. Put the crushed yolk in the last layer. Before serving, place the salad in the refrigerator for a while to soak.

Bon Appetit!

Mimosa salad with canned salmon on a festive table

If you haven't tried this delicate fish salad yet, then it's time to prepare it. The main thing in this dish is to choose good canned fish in oil. We suggest preparing a salad with pink salmon, which is moderately fatty and juicy.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 20.

Ingredients:

• Pink salmon in oil - 1 can.
• Potatoes - 3 pcs.
• Carrots - 3 pcs.
• Chicken eggs - 3 pcs.
• Onions - 1 pc.
• Mayonnaise - 200 ml.
• Salt to taste.
• Onion feathers - 5-10 gr.

Cooking process:

1. Boil potatoes, carrots and eggs, cool and peel.
2. Peel the onion head, chop finely, transfer to a bowl and pour boiling water over it, leave for a few minutes. This is to get rid of bitterness. Then drain the water through a sieve.
3. Mash the canned pink salmon with a fork until puree. Place the mixture on the bottom of the salad bowl and smooth the layer. Spread it with mayonnaise.
4. Next, put the onion.
5. Grate boiled potatoes on a coarse grater and put it in the next layer, brush with mayonnaise.
6. Grate the carrots and place after the potatoes, also coat the layer with mayonnaise.
7. Disassemble the boiled eggs into yolks and whites. Grate the whites, chop the yolks with a fork into crumbs. Put a layer of proteins in a salad bowl, coat it with mayonnaise.
8. Top off the salad with a layer of yolk. Chop the green onions and sprinkle them over the salad before serving.

Bon Appetit!

Hearty and delicious Mimosa salad with canned food and rice

Mimosa is a salad you can experiment with. This recipe is slightly different from the classic one, it uses rice. The dish turns out to be very satisfying, tasty and bright.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Canned fish - 1 can.
• Rice - 100 gr.
• Cheese - 150 gr.
• Eggs - 4 pcs.
• Carrots - 2-3 pcs.
• Mayonnaise - 200 ml
• Onions - 1 pc.
• Onion feathers - 10 gr.

Cooking process:

1. Eggs, carrots and rice must be boiled until tender. Rinse the rice well before cooking to make it crumbly. Grate the cheese on a coarse grater.
2. Grate the carrots on a coarse grater, finely chop the onion. Divide the eggs into whites and yolks, grate the whites.
3. You can use a special culinary ring to assemble the salad, place it on a flat plate. If the ring is small in diameter, then divide all the ingredients into several parts. Put the rice in the first layer, brush it with mayonnaise.
4. Mash the fish with a fork, lay out the second layer, smooth it and brush with mayonnaise.
5. Put chopped onion on the fish layer, white in the middle, green along the edge.
6. Next comes a layer of proteins, coat it with mayonnaise.
7. Then make a layer of grated carrots and mayonnaise.
8. The next layer is cheesy, grease it with a little mayonnaise too. Chopped yolk completes the salad; you do not need to coat it with mayonnaise. Place the salad in the refrigerator to soak for 40-60 minutes, then serve.

Bon Appetit!

Lean Mimosa salad with canned fish

The lean version of Mimosa salad is suitable for the time of the church fast and not only. It can be served for dinner, as the salad is quite filling. Cucumbers can be put in a salad, both fresh and pickled - a matter of taste.

Cooking time: 40 minutes

Cooking time: 25 minutes

Servings: 4.

Ingredients:

• Rice - 100 gr.
• Canned fish - 1 can.
• Peking cabbage - 0.5 pcs.
• Cucumbers - 2 pcs.
• Soy sauce - 2 tablespoons
• Lean mayonnaise - to taste.
• Salt to taste.

Cooking process:

1. Boil rice in slightly salted water, cool.
2. Drain the oil from the canned food, mash the fish with a fork.
3. Chop the Chinese cabbage thinly. Cut the cucumbers into strips.
4. Add Peking cabbage, cucumbers and rice to a bowl to the fish, stir.
5. For dressing, mix lean mayonnaise with soy sauce. Add the dressing to the salad, stir and serve.

Bon Appetit!

Quick and Easy Mimosa Salad with Canned Saury

Mimosa is also called spring fish salad. It contains canned fish and boiled vegetables. It turns out a very nutritious and bright dish, just what you need in spring.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Canned saury - 270 gr.
• Chicken eggs - 4 pcs.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Dill - 10 gr.
• Mayonnaise - 200 ml.

Cooking process:

1. Boil potatoes and carrots in a peel, cool and peel. Hard boil the eggs in a separate saucepan. Drain the juice from the saury, mash the fish with a fork, put it on a dish and flatten.
2. Peel the onion and chop finely, distribute it over the fish, make a mayonnaise mesh on top.
3. Grate the potatoes on a coarse grater, put the next layer on it, brush with mayonnaise.
4. Grate the carrots, put them in the next layer after the potatoes, also coat with mayonnaise.
5. Peel boiled eggs. Separate the whites from the yolks. Grate the proteins on a coarse grater and make the next layer of them.
6. Wash and dry the dill. Leave a couple of dill sprigs intact, finely chop the rest of the greens. Decorate the salad: sprinkle the chopped dill around the edge, place the twigs in the center. Make an imitation of mimosa from the crushed yolk. Before serving the salad, give it a little time to soak.

Bon Appetit!

Delicious recipe for mimosa salad with canned tuna

The famous Mimosa salad with canned tuna. Always tasty, satisfying and bright. To prevent the salad from being dry, mix the fish with a little canned oil.

Cooking time:60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Potatoes - 3 pcs.
• Carrots - 3-4 pcs.
• Eggs - 5-6 pcs.
• Canned tuna - 2 cans.
• Cheese - 0.5 tbsp.
• Salt to taste.
• Mayonnaise to taste.

Cooking process:

1. Boil potatoes, carrots and eggs, cool and peel.
2. Divide the eggs into whites and yolks.
3. Mash tuna with a little juice with a fork until puree.
4. Place the first layer of tuna on a platter.
5. Then lay out a layer of grated potatoes. Make a net of mayonnaise on top.
6. Next comes a layer of grated cheese.
7. Make the next layer from grated carrots, apply a mayonnaise mesh on it.
8. Then lay out the chopped proteins and brush them with mayonnaise.
9. Sprinkle the chopped yolks over the salad and refrigerate to soak. To your taste, the salad can be decorated with vegetables or fresh herbs.

Bon Appetit!