Salad; Mimosa; with sardines; the most common recipe

Mimosa salad with sardines - the most common recipe

Mimosa salad with sardines is an ordinary salad for a gala feast. If you are expecting guests or planning to have a home dinner, prepare this dish. Anyone will love this tasty and nutritious salad.

For this recipe, you will need a jar of regular sardines in oil. The oil itself does not need to be used for the recipe, but only canned food. Sardines have a pleasant smell and taste, so they are perfect for all salads. Also, for this salad, take chicken eggs, potatoes and carrots cooked in advance. There are a huge number of Mimosa recipes with the addition of pink salmon, butter, cheese or apples, but the current version is the most common.

Ingredients:

Sardines in oil – 200 g.
Boiled potatoes – 200 g.
Boiled carrots – 200 g.
Boiled chicken eggs – 2 pcs.
Mayonnaise – 150 g.
Onions – 70 g.
Salt - to taste.

Manufacturing:

1. Boil the carrots and potatoes until tender, cool completely and grate the root vegetables on a large grater.

2. Hard-boil chicken eggs (cook in boiling water for 7-8 minutes) - cool. Peel and separate the whites from the yolks. Grate the yolks on a small grater, and the whites on a medium grater.

3. Place the first layer of grated potatoes in a salad bowl, add a little salt and pour over mayonnaise, making a mesh.

4. Place the sardines, previously mashed with a fork, on top of the potatoes. Salt the fish layer.

5. Cut the onion into small cubes and place on the sardines, pouring mayonnaise over them.

6. The next layer is made of proteins, which must be lightly salted and poured with sauce, making a narrow mesh.

7. Then distribute the carrots and pour mayonnaise over them. You can add a little salt.

8. The final layer is the yolks. Sprinkle the salad with grated yolks and refrigerate for 20 minutes. The salad will be soaked and turn out juicy.

Serve the finished salad to the festive table. If desired, decorate with greenery.

Mimosa salad with sardine - 3 fast and delicious recipes

Mimosa with sardine is one of the most favorite salads in the entire post-Soviet space. Even at the moment, in times of culinary abundance, it is on a par with Shuba and Olivier in the top three indispensable festive dishes. It is completely easy to prepare. All that is needed is to layer the grated vegetables and coat them with mayonnaise. Even a child can handle the preparation of such a dish.

Traditional mimosa salad

There is absolutely no need to wait until the holidays. You can prepare mimosa salad with sardines any day. The traditional recipe contains a minimum of ingredients, which means that all the necessary products can be found in your refrigerator.

Direct your attention. Cook the eggs for no more than 8 - 10 minutes. The longest heat treatment leads to the appearance of bluish colors in the yolk

With added cheese

Do you want to add new flavor notes to a familiar dish? Then prepare Mimosa salad according to this recipe. Crumbled rice and tender, hard cheese will make it the most satisfying and nutritious.

Potatoes – 200 g;
Carrots – 200 g;
Cheese – 80 g;
Testicles – 3 pcs.;
Rice – 80 g;
Sardine – 1 can (250 g);
Mayonnaise – 160 g;
Onion – 60 g.

Direct your attention. Any layer in a mimosa salad should certainly be compacted, leveled and lubricated with mayonnaise.

Boil vegetables and eggs, cool and peel.
Boil the rice until tender and rinse thoroughly under running water.
Cover small bowls or gravy boats with cling film or a plastic bag.
Grate the boiled potatoes, divide into 2 parts and place one of them in a thin layer on the bottom of the prepared bowls.
Chop the sardine and place it on top of the potato layer.
To get rid of the specific onion smell, it should be finely chopped and doused with boiling water. And only later put it on the fish.
The next layer is boiled grated carrots.
And then rice.
Separate the whites from the yolks and grate any ingredient separately. Add whites and 1 yolk to the salad. Set aside the other yolks for decoration.
The outermost layer is potatoes.
After this, all that remains is to compact the salad well, seal it tightly with cling film and put it in the refrigerator for a couple of hours.
Before serving, “turn” the salad onto a serving plate and carefully remove the cling film.
Grease with mayonnaise and decorate with crushed yolks.

With rice

If you use low-fat 30% mayonnaise and sardines in your salad not in oil, but in its juice, you can reduce the calorie content of the dish by almost 1.5 times. The recipe for low-fat Mimosa salad with sardines will be appreciated by those who are used to counting calories.

Long-grain parboiled rice – 100 g;
Canned sardine – 1 pc. (250 g);
Potatoes – 250 g;
Carrots – 150 g;
Mayonnaise – 160 g;
Testicles – 4 pcs.;
Lemon – 40 g;
Onions – 50 g;
Sugar – 1/3 tsp;
Ground pepper - a pinch;
Salt - to taste.

Yield – 5 servings of 250 g each

Boil rice until soft in salted water. Drain in a colander and wash thoroughly.
Boil potatoes and carrots until tender. Cool and peel off the skin.
Mash the sardine with a fork.
Peel the onion, chop finely and marinate in a mixture of lemon juice, salt, ground pepper and sugar.
Peel the boiled eggs and divide them into yolks and whites.
Grate all ingredients on a large grater into separate plates.
Now you can assemble the salad, alternately laying out potatoes, sardines, onions, carrots, whites and certainly coating any layer with mayonnaise. Sprinkle the finished sardine salad with grated egg yolks to give it an external resemblance to the yellowish flower of the same name.

Conclusion

You can safely use any of the recipes given. They have all been repeatedly tested in practice and have earned the most enticing reviews.

Mimosa salad with sardine

Who, without hesitation, will name the three main salads of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) ? I think that in the midst of the small contrast of answers, we will mostly hear: herring under a fur coat, Olivier and Mimosa salad. These salads are the basis of any home holiday, although they may not be prepared right away. Usually, this is a hearty snack, very tasty and eaten without leaving a trace.

Layered Mimosa is the most festive and most popular canned fish salad. Its base is canned fish, vegetables, eggs, mayonnaise. There are many options, which are usually extremely complicated with different, and not always appropriate, ingredients. Almost everyone prepares a salad with cheese. In my opinion, you should not include butter in the salad - it increases the calorie content and does not change the taste, as well as onions.

The catchy yellowish salad resembles a delicate sprig of a mimosa flower. When serving and serving, use the yolk to obtain the desired color and pattern. Most of the ingredients have a weak or neutral taste, so usually the salad is generously coated with mayonnaise and a sour apple is also added.

Advice:

To serve the salad perfectly, you can make a mold out of an ordinary plastic mineral water bottle in a minute. Just carefully cut the cylinder to a suitable height.

The enthusiasm for this salad is very great. This is often a creative process. You can simply lay out a layered salad in a transparent glass form, or use a mold in the shape of a cylinder, heart, etc. By and large, the order of the layers is not so important. In general, it is usually true that fish and vegetables are nearby, in a row. Do not cover all layers with mayonnaise - the appetizer will float. Just coat the potatoes with mayonnaise - it's in the middle. And also, it is very important that the salad is perfectly cooled and soaked.

Ingredients for mimosa salad

Canned fish (sardine or saury in oil) 1 can
Apple 2 pcs
Testicles 4 pcs
Potatoes 2 pcs
Carrots 2 pcs
Mayonnaise 0.5 cups

How to make mimosa salad

I’ll make a reservation right away: to prepare mimosa salad, I don’t use onions or butter. In my opinion they are unnecessary. The onion, in my opinion, does not mix well with the other ingredients, and is very hard for such a delicate salad. All the tricks that cooks give: boiling, scalding, marinating, only spoil the final product.

Boil vegetables and eggs

Grate potatoes, carrots and apples onto a coarse grater. Place everything on separate plates

How to alternate layers of Mimosa salad

Place grated apple on the bottom of the dish

Place sardines on top of the apple layer. Spread a layer of sardines with mayonnaise

Add grated potatoes. Spread a layer of potatoes with 1 tbsp. l. mayonnaise.

Next, spread the grated carrots

Then a layer of egg white

Sprinkle mayonnaise generously with finely grated egg yolk on top.

Mimosa salad with sardine

Cooking: 15 minutes

Mimosa salad with sardine can be easily prepared both for a home dinner and for serving at a gala table. It's good for almost all reasons: pleasant taste, ease of production, affordable ingredients. These are the three pillars that will make this salad a favorite in your family!

A little history.

This salad began to appear on housewives' tables in the 70s of the 20th century. It quickly became popular and even found itself on a par with such famous salads as Herring under a fur coat and Olivier.

The salad received its wonderful name due to its similarity with the plant of the same name - mimosa.

There are a huge number of options for making this dish. For example, Mimosa with tuna. Any option is good. To choose the perfect option for yourself, you should try everything.

Ingredients for Mimosa salad with sardine

Canned sardine – 1 pc.
Boiled chicken eggs – 3-4 pcs.
Boiled potatoes – 2 pcs.
Boiled carrots – 1 pc.
Onions – 1 pc.
Butter – 50 g
Mayonnaise – 150 g
Salt – 0.5 tsp.

Mimosa salad recipe with sardine

Making the salad starts with the fish layer. To do this, you need to open a can of sardine, drain the liquid from it, and mash it with a fork. Place the canned food on a plate or dish in which the salad will be served.

Thickly coat the layer of canned food with mayonnaise.

Using a large grater, grate the egg whites.

Place chopped onion on the whites.

If you are afraid of a strong taste, then the onion can be treated with boiling water in advance. Its taste will become much softer.

Coat with mayonnaise and grate the butter.

Following the butter, grate the boiled carrots. You can add a little salt.

Next you should lay out the coarsely grated peeled boiled potatoes.

Grease with mayonnaise again.

Decorate the top of the salad with finely grated yolks.

Mimosa salad with sardine is ready!

Before use, it should be kept in the refrigerator for several hours.