Mimosa salad with apples and cheese

“Mimosa” with apple and cheese is one of the most delicious versions of making fish salad, beloved by almost everyone. It is affectionate and beautiful in spring, so it will take up a worthy space on the festive table.

The salad got its name from its appearance - it is customary to decorate it with grated yolks on top, which is reminiscent of bright yellow mimosa flowers. The recipe is almost 50 years old, but to this day it has not lost its popularity.

Traditional Mimosa salad is prepared from canned fish (sardine, saury, tuna, chum salmon, pink salmon), carrots, potatoes, onions and eggs. Lay out the products in layers and coat with mayonnaise. Almost all housewives prepare it without potatoes, but with the addition of processed cheese and butter. There are recipes with rice, apple and walnuts. Now in a step-by-step recipe we will prepare Mimosa salad with apples and cheese. It is by adding an apple that the dish will turn out juicy and slightly sour, crispy and very tasty!

Ingredients

canned sardines in oil – 1 can (230 g)
boiled potatoes – 2 pcs. (200 g)
boiled carrots – 1 pc. (70 g)
hard-boiled chicken eggs – 3 pcs. (150 g)
hard cheese – 100 g
onions – 1 pc. (50 g)
sweet and sour apple – 1 pc. (100 g)
lemon juice – 0.5 tsp.
mayonnaise – 150 g
salt - to taste
dill - for decoration, optional

Manufacturing

Boil the carrots and potatoes with their skins in advance, cool and peel. Separately, hard-boil the eggs, cover with cool water and remove the shell. Peel one small onion and chop it as finely as possible, pour boiling water with vinegar (1-2 tablespoons of vinegar per glass of water) and leave until it cools completely - due to pickling, it will lose its bitterness and strong smell.

Place grated potatoes on the bottom of the salad bowl, lightly season with salt so that the salad is not bland. Cover the layer with a portion of mayonnaise and gently spread it with the back of a spoon - try not to press, then the salad will turn out airy.

Drain the liquid from the canned food. Select large bones, mash the fish with a fork and place in a salad bowl. Draw a rare mesh of mayonnaise.

3rd layer - onions (squeeze them out of the water in which they were marinated). Cover with the smallest amount of mayonnaise, just enough to connect the layers of salad together.

4th layer - grated whites (put the yolks aside, they will be used to decorate the salad). Spread with mayonnaise and spread with a spoon without pressing.

Next comes a layer of boiled carrots. Spread with mayonnaise.

Wash the sour apple, peel it, remove the core and grate it. Distribute the grated apple sparingly over the salad and sprinkle with lemon juice. Please note that this must be done specifically before adding to the salad, otherwise the fruit may darken and look unappetizing. There is no need to grease with mayonnaise.

Grate the cheese on a small grater. Place a layer of cheese on top - generously grease with mayonnaise, spread it with a spoon throughout the salad so that there are no open areas. Place in the refrigerator for 1 hour.

Finally, decorate the salad with chopped yolks. To make it look like a mimosa flower, you can use dill sprigs or green onion feathers for decoration. Or you can simply sprinkle the top with yolks, crushed into crumbs with a fork (no need to grease with anything!).

Mimosa salad with apples and cheese is ready. It must be served cool. The longer it infuses, the tastier it will be (at least 1 hour, and even better 3-4 hours). It is airy and very tender, with a pronounced fishy taste and apple sourness. Bon appetit!

Mimosa salad with apple

The Mimosa salad is as firmly rooted in the post-Soviet space as Olivier or Herring under a fur coat. It is named so because of its appearance - the top of the salad is decorated with grated yolks, which is reminiscent of the famous mimosa flowers.

Mimosa salad is prepared from boiled vegetables, eggs and salmon, almost always canned. Often cheese or butter is added and the layers are coated with mayonnaise. The ingredients are very accessible, and the salad looks very festive, which, of course, brought it such popularity during Russian feasts.

There are a huge number of variations of this layered salad. Every family certainly has its own classic tricks. I would like to bring to your attention a recipe for Mimosa salad with the addition of grated apple. An apple makes the salad the juiciest and gives it the freshest sourness.

And finally, a few words about mayonnaise. I recommend using homemade mayonnaise for this salad. It’s completely easy to create, it’s much healthier than store-bought and greatly improves the taste of the dish. To make it easier to coat the layers of salad, I lightly diluted the mayonnaise with fish broth - almost a couple of spoons.

Ingredients

Manufacturing stages

Boil potatoes and carrots until tender or bake in foil. Hard boil the eggs. Peel boiled vegetables and eggs.

Peel the onion and chop finely. Pour boiling water over the chopped onion for half a minute to remove the bitterness, then drain and wash with cool water.

Grate the potatoes on a small grater and place as the first layer on a salad plate.

Drain the broth from the canned salmon and mash the fish with a fork.

Place salmon on top of potatoes. Spread a couple of tablespoons of mayonnaise on top.

Place onions in the next layer. Peel the apples and remove the middle. Grate the apples on a large grater and place on top of the onion.

Coat with mayonnaise again.

Grate the carrots on a small grater and place in the next layer. Coat with mayonnaise.

Separate the whites from the yolks of hard-boiled eggs. Set the yolks aside and grate the whites on a small grater. Place a layer of grated whites. Also grate the cheese on a small grater and place in the next layer.

It's great to coat the salad with mayonnaise.

Grate the boiled yolks directly onto the salad in an outer layer. Decorate the salad to your own taste.

Place the salad in the refrigerator to soak for at least 2 hours. The delicious Mimosa salad with apple is ready! When serving, the salad is cut into segments and carefully transferred to a plate with a spatula.

Bon appetit!

Mimosa salad with apple

Ingredients

Chicken eggs – 4 pcs;

Hard cheese – 120 gr;

Saira in oil – 240 g;

Onions – 1/2 pcs;

Boiled carrots – 1 piece;

mayonnaise - to taste;

Water – 1/2 cup;

Table vinegar – 1 tsp;

Fresh dill for decoration.

121 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

Mimosa salad was invented in the 70s during the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , when housewives had to invent a “great” one from the most ordinary goods for formal tables. Mimosa salad with apple comes out light, almost airy.

To make the salad we will need saury, boiled eggs, cheese, mayonnaise, boiled carrots, apple, onion, water, table vinegar and dill for decoration.

We clean the eggs. Separate the yolks from the whites.

Mimosa salad with apples

With the advent of cold weather, we are already looking for the most satisfying salads. There are many options for making mimosa, with butter instead of mayonnaise, with or without cheese, with or without carrots. But there is another option of adding apples to the salad. The salad comes out juicy and special.

Ingredients for the recipe for Mimosa salad with apples

Canned fish 1 can
Boiled carrots 1 piece (large)
Boiled chicken eggs 3-5 pieces
Boiled potatoes 3-4 pieces
Apples are better than sour 2 pieces
Cheese 100 gr
Salt to taste
Onion 1 small head

Refueling:

Mayonnaise+sour cream

How to prepare Mimosa salad with apples, step-by-step recipe with photos

Here is a selection of salad items. Cut the onion into cubes and add warm water to remove the bitterness. Leave for 5-7 minutes. Then drain the water.

I collected the salad in a ring, it’s more convenient for me and can be served perfectly on the table. The first layer will be grated potatoes through a coarse grater. Salt the potatoes.

Place onions on potatoes.

Mash the canned fish with a fork and place on the onion. Then grease with dressing. I made the dressing by eye, mixing mayonnaise and sour cream. In what proportions what to take is up to you to decide whether you prefer mayonnaise or sour cream.

Then add a layer of grated carrots.

Place grated apples on top of the carrots (you can peel the apples), add salt and coat with dressing.

Then add a layer of grated eggs. Lightly grease with dressing.

And the outermost layer is grated cheese on a small grater. Place the salad in the refrigerator for 40 minutes so that the layers are thoroughly soaked.