Salad; Mimosa; with pink salmon; traditional recipe
Mimosa salad with pink salmon – traditional recipe
Along with “Olivier” and “Herring under a fur coat,” the traditional Mimosa salad with pink salmon is the main hit of festive Russian cuisine. I am sharing with you the recipe for this delicious salad, the taste of which has stood the test of time and which needs no further introduction.
This salad is easy to prepare. The main thing is to prepare the necessary products in advance, boil potatoes, carrots and eggs and cool them. Therefore, according to the traditional recipe, the ingredients for Mimosa salad should be cool.
About mayonnaise. For layered salads, I recommend using light mayonnaise with 55% fat content. Simply because it is easier to spread in a thin layer over the salad and it is easier to absorb.
- Total cooking time – 1 hour 0 minutes
- Active cooking time – 0 hours 30 minutes
- Cost – average cost
- Calorie content per 100 g – 184 kcal
- Number of servings – 4 servings
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How to prepare traditional Mimosa salad
Ingredients:
- Pink salmon – 1 package (canned, in jars)
- Potatoes – 3 pcs.
- Carrots – 3 pcs.
- Chicken egg – 3 pcs.
- Onions – 1 pc.
- Mayonnaise – 200 g
- Green onion – 1 sprig(s)
- Salt - to taste
Manufacturing:
Boil potatoes and carrots. Almost everyone cooks them in their uniforms - this is true.
Potatoes should be taken according to the ability of the least crumbly types. Russet potatoes are not good for us. Drain the water and cool the vegetables.
Peel the carrots and boil them in the same way, only reduce the cooking time to 10 minutes. Carrots are good raw, but this salad needs softness, so we will cook them.
Boil the eggs. We wash them, put them in cool water, cover with a lid and bring to a boil. Reduce heat, add some salt and cook for 8 minutes.
After cooking, be sure to rinse the eggs with ice water to make them easier to peel. The freshest eggs are very difficult to clean, no matter how much cool water is poured over them, so take those that have been in the refrigerator for at least a few days.
Finely chop the onion.
Fill with boiling water. This is necessary in order to remove excess bitterness and harsh taste. Later we drain the boiling water.
I usually put the onions in a sieve and run some cool water over them.
At the bottom of the salad bowl, preferably in the most even shape possible (puff salad) we place canned fish. This could be canned pink salmon, saury, salmon or even tuna. Knead it with a fork. Don’t worry about the seeds, they are soft in canned food, just chop them well with a fork.
Lubricate the resulting more or less homogeneous mass with mayonnaise - 1-2 tablespoons.
Spread the chopped onion moderately on top.
Using a medium grater, grate the potatoes into a bowl. Carefully place it in a salad bowl and level it, trying not to crush it too much.
Next is the carrot layer. Three carrots and place them on top of the potatoes.
Coat with mayonnaise again.
Divide the boiled eggs into whites and yolks.
At first, the whites are used - three of them on the same medium grater and placed on top of the carrots.
And the finishing touch, where, in fact, this salad got its name - three yolks on a small grater and decorate the salad with them.
You can sprinkle the Mimosa salad with chopped green onions on top. Bon appetit!
Mimosa salad with pink salmon
Recipes: 6
hot smoked pink salmon – 1 pc.
(medium size) carrots – 1-2 pcs.
onions – 1 pc.
(medium size) testicle – 3 pcs.
potatoes – 2 pcs.
(medium size) mayonnaise – 3-4 tbsp.
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65783
- 34
- 74
chemicolya
- January 10, 2012, 21:36
potato - 1 large
carrot - 1 long
egg - 3 pcs.
1 onion
canned fish - 2 containers (I have pink salmon and tuna)
mayonnaise
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6825
- 20
- 50
vizia
- 27 March 2009, 02:48
2 (200 gr.) cans of canned food (pink salmon, tuna)
1 huge sweet and sour apple
3 boiled eggs
100 gr.
cheese mayonnaise
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14530
- 27
- 65
gingerk@te
- December 26, 2008, 21:41
rice - 2/3 tbsp.
onion – 1 pc.
canned pink
salmon carrots – 2-3 pcs.
eggs – 5 pcs.
apples – 2 pcs. (average)
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42000
- 47
- 200
kalinka-malinka
- 28 October 2008, 16:27
eggs, 5 pcs.
canned pink salmon or salmon, 1 can.
cheese, 100 gr.
medium onion, 1 pc.
mayonnaise, 1 pack.
rice, 100-150 gr.
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10108
- 8
- 31
leno4ek
- 09 May 2008, 02:35
pink salmon or tuna in oil (the fish is more tender) – 1 can
small onion – 1 pc.
cheese like Russian
butter from the freezer
boiled eggs
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50796
- 14
- 30
Natulka
- 29 January 2008, 16:57
Nina and Ulyana Tarasova “And we have cookies!”
Mimosa salad with pink salmon - ordinary and tasty recipes for a wonderful appetizer
Almost all housewives love to prepare Mimosa salad with pink salmon, finding attractiveness in the unusual taste and rich smell of this fish, which does not lose compatibility with accompanying ingredients in smoked, boiled and canned form and has a soft pink color, which adds appetizing to the layered arrangement.
How to prepare Mimosa salad with pink salmon?
“Mimosa” with pink salmon is prepared in the same way as with other types of fish: the ingredients are laid in layers, smeared with mayonnaise. Before this, the pink salmon is kneaded. Place the fish in a second layer after the potatoes. This is a guarantee that if it gives juice, the salad will not “float”. Next, lay out onions, carrots, egg whites and decorate with grated yolks.
- In order for the delicious Mimosa salad with pink salmon to really come out as such, you should pay attention not only to the fish, but also to the mayonnaise. It should be fatty, without dyes. Otherwise, the layers will lose their natural taste.
- Usually, Mimosa salad with pink salmon is decorated with grated egg yolks, so it is very important to boil the eggs correctly. Overcooked yolks will give the salad a greenish tint.
Mimosa salad with pink salmon – traditional recipe
Mimosa salad with pink salmon is traditional - it has 5 components and mayonnaise, laid out in layers in a certain sequence. It is like this: potatoes, canned pink salmon, onions, potatoes, carrots, whites and yolks. In the first layer, the potatoes serve as a substrate, and being in the middle, they divide the spicy onions and sweet carrots.
- potatoes – 3 pcs.;
- eggs – 4 pcs.;
- canned pink salmon – 200 g;
- carrots – 1 pc.;
- salad onion – 1 pc.;
- mayonnaise – 250 g.
- Prepare all the ingredients.
- Place in layers, alternating with mayonnaise: potatoes, pink salmon, onions, potatoes, carrots, egg whites.
- Garnish the traditional Mimosa salad with pink salmon with grated yolks.
Mimosa salad with pink salmon and cheese – recipe
Everyone has their own idea of what “Mimosa” with canned pink salmon should be. Almost everyone includes cheese in the salad, insisting that it was in the traditional recipe. You can’t argue with this, because the cheese gives the salad a special tenderness and piquancy. It is placed under the yolks, which protect it from drying out.
- canned pink salmon – 230 g;
- boiled eggs – 4 pcs.;
- grated cheese – 100 g;
- onion – 1/2 pcs.;
- mayonnaise – 200 g.
- Grate the whites and yolks.
- Mash the pink salmon, chop the onion.
- Place in layers: whites, fish, onions, cheese, yolks, alternating with mayonnaise.
- Refrigerate the Mimosa salad with pink salmon and cheese for 3 hours.
Mimosa with pink salmon and apple
Mimosa salad with pink salmon and apple is a godsend for those who want to move away from the classics and create a dish with the least amount of calories. Even with the absence of oil and potatoes, the salad is filling and bursting with flavorful colors. Apple mixes well with canned fish and gives freshness and sourness to boiled eggs and sweetish carrots.
- canned pink salmon – 200 g;
- boiled carrots – 1 pc.;
- boiled eggs – 3 pcs.;
- apple – 1 pc.;
- lemon juice – 1 teaspoon;
- mayonnaise – 100 g.
- Grate the apple, sprinkle with lemon juice and place in the first layer.
- Lubricating with mayonnaise, continue laying out the layers in the sequence: pink salmon, whites, carrots, yolks.
- Serve the Mimosa salad with pink salmon immediately after preparation.
Mimosa salad with hot smoked pink salmon
The Mimosa salad with smoked pink salmon will delight connoisseurs of the brightest fishy smells. The fact that heat treatment gives the product not only a specific smoked taste, but also increases the amount of fat, leads to the fact that the fish is not lubricated with mayonnaise and is combined with fresh and sour ingredients, such as eggs, potatoes and apples.
- smoked pink salmon – 300 g;
- apple – 1 pc.;
- boiled eggs – 3 pcs.;
- boiled potatoes – 3 pcs.;
- mayonnaise – 80 g.
- Place grated potatoes in the first layer. Lubricate with mayonnaise.
- Place pieces of pink salmon on the potatoes.
- Next, add the apple and grated whites. Lubricate with mayonnaise.
- Garnish the Mimosa salad with smoked pink salmon with grated yolks.
Mimosa salad with pink salmon and butter
Culinary historians say that Mimosa with pink salmon and butter originated in the 70s and gave life to other salad options. Hence the popular products of that time - onions, cheese and eggs. The presence of oil is explained simply: it added tenderness to the salad, softening the rich taste and spiciness of the “then” mayonnaise.
- canned pink salmon – 250 g;
- butter – 70 g;
- grated cheese – 150 g;
- onion – 1/2 pcs.;
- boiled eggs – 5 pcs.;
- mayonnaise – 60 g.
- Place the prepared ingredients in layers: egg whites, cheese, pink salmon, onions. Lubricate with mayonnaise.
- Top with frozen shredded butter. Top with proteins, cheese, fish and yolks.
Mimosa with pink salmon and potatoes
Mimosa salad with potatoes and pink salmon is rightfully considered a basic recipe. Whatever you put in it, everything will be tasty, harmonious and satisfying. This is the reward of potatoes - an “undemanding” component that can be combined with anything, anywhere, regardless of its location in the salad. In this recipe, he is accompanied by carrots, eggs, cheese and butter.
- potatoes – 3 pcs.;
- carrots – 2 pcs.;
- pink salmon – 230 g;
- eggs – 5 pcs.;
- cheese – 100 g;
- butter – 100 g;
- mayonnaise – 200 g.
- Prepare all the ingredients.
- After that, lay them in layers: pink salmon, onions, potatoes, mayonnaise, carrots, butter, protein, mayonnaise.
- Finish the dish with cheese and yolks.
Mimosa with boiled pink salmon
The Mimosa recipe with pink salmon can satisfy any preference. Those who dislike the specific taste of smoked or canned pink salmon can eat boiled or steamed salmon. This fish is distinguished by its tenderness, softness and neutral taste, therefore it mixes well with herbs, apples and vegetables.
- freshest pink salmon – 400 g;
- carrots – 5 pcs.;
- eggs – 5 pcs.;
- potatoes – 5 pcs.;
- apple – 1 pc.;
- lemon juice – 10 ml;
- green onion feathers - 5 pcs.;
- mayonnaise – 250 g;
- bunch of dill – 1 pc.
- Steam the pink salmon fillet. Prepare other ingredients.
- Form layers: potatoes, fish, onions, dill, carrots, sandwiching the products with mayonnaise.
- Repeat. Lay the outer three with apples, egg whites and carrots.
Mimosa salad with salted pink salmon
Almost all housewives follow the principle “less is more” and vote for the recipe for the “Mimosa” salad with lightly salted pink salmon, which in the end, even with the highest cost of fish, results in the lowest financial costs. Pink salmon has a rich taste, so it does not require special support. As a result, you can get by with cheese, butter and eggs.
- lightly salted pink salmon – 200 g;
- eggs – 5 pcs.;
- cheese – 200 g;
- butter – 50 g;
- mayonnaise – 80 g;
- lettuce leaves – 4 pcs.;
- lemon juice – 20 ml;
- clove of garlic – 1 pc.
- Whisk mayonnaise with lemon juice and garlic.
- Add egg whites and cheese. Lubricate with mayonnaise.
- Afterwards, pieces of pink salmon, butter and yolks.
- Cover the layers with lettuce leaves and pink salmon slices.
“Mimosa” with rice and pink salmon
Mimosa salad with pink salmon and rice differs from other recipes. Everything here, from the presentation to the ingredients, is adjusted to the rice. Due to its crumbliness, the dish is prepared in portions, and its neutral taste is gently supported by cheese, butter and eggs. The salad is served immediately; otherwise, the rice becomes sticky.
- can of pink salmon – 1 pc.;
- eggs – 6 pcs.;
- butter – 100 g;
- boiled rice – 250 g;
- cheese – 150 g;
- mayonnaise – 200 g.
- Season the rice with 20 g of oil and 20 g of mayonnaise and place in the first layer.
- The next layers are: fish, whites, cheese, fish, butter, yolks.
Mimosa salad with pink salmon - how to prepare according to a step-by-step recipe
Have a nice day, dear readers of the magazine! If we start preparing food for the holiday, we will certainly remember the Mimosa salad with pink salmon. Why specifically with her? Well, because on holidays you are always looking for something tasty, and reddish fish will certainly decorate the dish, give it weight, properties, and taste.
Everyone's favorite traditional Mimosa salad is a spring dish, as the name itself suggests, although we prepare it more often in the winter, for the New Year holidays, because it is made quickly and simply, and turns out very tasty! You don't have to think long and hard about the ingredients. Basically, we always have them in our kitchen, but if we don’t have reddish fish, we’ll buy more. The main thing is to cook the potatoes, carrots and eggs in advance, dry them and put them in the refrigerator to reduce the time and prepare the food even faster the next day.
We will cook in a special cooking ring or in a deep transparent bowl so that the multi-colored layers can be seen. This dish will decorate any formal table; it can be served in portions in bowls or wide glasses.
In fact, any housewife experiments with ingredients, adding something of her own, new, exciting, known only to her. So now we are looking at how to cook Mimosa with pink salmon. I usually cook this dish with canned fish, although there are many options; you can use lightly salted, smoked or simply boiled.
Ingredients
Step by step recipe
Video recipe
Other recipes
- With boiled pink salmon
The result is a completely dietary dish. Let's boil the fish, remove all the bones, chop it, cool it and assemble a salad from prepared vegetables and eggs, boiled in advance. Boiled pink salmon is completely low-fat, so to create a richer dish, add butter or cheese. The oil must be cooled, then grated on a large grater. Let's create layers higher to make it even more attractive.
- With smoked pink salmon
Salad with smoked pink salmon acquires a special taste. The main thing here is not to overdo it, so that it doesn’t turn out too heavy and greasy. If you use smoked fillet - unbeatable. If you clean smoked fish yourself, try to completely remove all the bones. It's good to add vermicelli and avocado. Let's start cooking in the mood, it will turn out especially and very tasty.
- With cheese and apple
How delicious it is! Although only one apple and 70 g of cheese are added. Naturally, we will grate the cheese, but it is better to cut the apple into a small cube, because if you grate it, all the juice will flow out and the dish will be wet. You don’t have to put fish in at all, then the salad will immediately turn into a vegetarian one, or you can simply add an apple and cheese to the traditional recipe with pink salmon, it will turn out appetizing and the most rich.
If we are preparing a lean version, then season it with unsweetened yogurt. “Greek” is ideal. The dish will turn out light, airy and breathtakingly tasty.
- With lightly salted pink salmon
I really love lightly salted fish! Tasty, soft, non-greasy, it will perfectly complement the dish. And you don’t need to fuss with it for a long time, just buy a piece of lightly salted fillet, cut it into cubes and add it to the salad. Try to cook it not only tasty, but also wonderful!
With rice, the food is softer, more voluminous, more fluffy. Let's create the lowest layer from it, thus adding carbohydrates to the dish, which quickly saturate. An already quite tasty salad according to a traditional recipe with rice will become even better, I mean it literally! Let's decorate it with greens and eat it together. Don't forget to add salt, rice takes on a lot of salt. Use fine glassware when serving. Snow-white rice in Mimosa looks very beautiful on a black plate.
Useful tips
- You can pickle the onions to create a slightly spicier taste.
- Carefully wash the vegetables, boil them, cool and put in the refrigerator. Chilled vegetables are easier to peel and cut.
- If you add rice, boil it in advance, wash it with cool water after cooking, drain it in a colander, and leave for 1-2 hours. Prepare the rice ahead of time, even the night before.
- Be sure to check the expiration date of the canned food you will use to make Mimosa.
- Green onions fit very well into the salad, adding a spring note and brightness of taste.
- Onions will not taste bitter if you steam them with boiling water or simply fry them in a frying pan.
- To make it easier to grate vegetables, the grater can be greased with vegetable oil.
- It is more convenient to level all layers of Mimosa with a fork, and spread the mayonnaise with a special brush.
- When cooking vegetables, I always add salt.
- If you cook in a cooking ring, grease it with vegetable oil, this will make it easier to remove the ring at the very end of cooking.
- We alternate any layer of the dish with mayonnaise for soaking.
- If you want the salad to become even richer, add butter. Quickly put the butter in the freezer, then grate it on a large grater. The main thing here is not to overdo it, otherwise the dish will be very fatty. You will need 30-50 g of oil. You can add 70 g of cheese.
- You can use store-bought sauce, or you can use homemade mayonnaise.
- Place the Mimosa in the refrigerator for a short time so that all layers are saturated with the sauce.
- The top layer of mimosa is already a decoration, but if you add greenery to the yellowish color, it will turn out just wonderful.
Conclusion
We prepared the salad step by step according to the traditional recipe and added pink salmon. The taste has definitely become brighter and the richness has increased. I like it better this way! And for you? Tell us about it in the comments. Share your experience, because every housewife has her own subtleties and zest in preparing even the most recognizable ordinary dishes.