Salad; Mimosa; (Classical)

Salad “Mimosa” (Classic)

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The most delicious recipe for your favorite Mimosa salad! I cook Mimosa with reddish fish instead of canned fish. The salad comes out very tender, juicy and delicious! Mimosa will decorate your festive table on March 8 and will amuse you with its tender taste and beauty! Be sure to try to cook it!

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Ingredients

salmon (fresh or frozen)	150 g (or canned salmon, pink salmon, sardines, saury)
eggs (hard-boiled)	6 pcs
cheese	100 g
carrots (boiled)	1 PC
bulb onions	0.5 pcs
dill greens	2 sprigs for salad + 2-3 sprigs for decoration
mayonnaise	taste
salt	taste
freshly ground pepper	taste

general information

Total production time

12 h

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Video recipe

I'll be making Mimosa with baked salmon.
Instead of baked fish, you can take canned fish (salmon, pink salmon, saury, sardine). Rinse the salmon steak with cold water and dry thoroughly with cardboard towels.
Place the steak in a baking dish, salt and pepper on both sides and grease with vegetable oil.

Bake the fish at 180ºC for about 20 minutes.

Remove the finished fish from the oven and cool.
Remove all the bones from the pulp and chop the fillet.

We clean the eggs and separate the whites from the yolks.
Grate the whites on a large grater into a separate bowl and divide into two equal parts.
Grate the yolks on a small grater into another bowl.
Set aside a little yolk to decorate the finished salad. I will collect the salad in a baking ring - we put the ring on the dish in which we will collect the salad.
Place half of the egg whites on the bottom of the mold, add salt and freshly ground pepper to taste, grease with mayonnaise and compact the layer lightly.

Grate the boiled carrots on a medium grater.
We spread the carrots in a subsequent layer on the whites, add salt, pepper and grease with mayonnaise.

Grate the cheese on a medium grater.
Sprinkle a layer of carrots with cheese and grease with mayonnaise.

Place fish in the next layer.

Finely chop the onion.
Add the amount of onion according to your taste. Chop the dill.
Place onion and dill on the fish.

We set aside some of the yolks to decorate the salad. Place the other yolks on the fish. Salt and pepper, to taste, and grease with mayonnaise.

Place the remaining whites in the outermost layer.

Salt the whites to taste and coat with mayonnaise.

Carefully remove the ring.

Decorate the salad with dill sprigs and sprinkle with yolk, which symbolizes the mimosa flower.

The salad can be left to brew in the refrigerator, but for my taste, it was surprisingly tasty especially fresh. After refrigeration, the salad became a little heavier. But this, of course, is a matter of taste.

Advice

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Bon appetit!
Your OLESYA

Old description of the Mimosa recipe (dated December 8, 2006) 1 Option with cheese and butter

INGREDIENTS:
trout or salmon (fresh or frozen) 150 g (or canned fish (salmon, pink salmon, saury or sardine) – 1 can of
eggs (hard-boiled) 6 pcs
cheese (Russian type) 75 g
butter 75 g
onion 1 pc dill
mayonnaise
to taste
salt to taste
PREPARATION:
Boil hard-boiled eggs and peel. Separate the whites from the yolks. Grate the whites on a large grater.
Grate the cheese on a small grater.
Finely chop the onion and scald with boiling water.
Drain the liquid from the canned fish and mash the canned food with a fork.
Grate the chilled butter on a large grater.
Place all the products in a salad bowl in layers in the following sequence:
1st layer: whites
2nd layer: butter
3rd layer: cheese
4th layer: canned fish
5th layer: mayonnaise
Sprinkle grated yolk on top of the salad and refrigerate for 2-3 hours (preferably overnight).
Before serving, garnish with herbs.

Mimosa salad with apple 2

Egg
hard boil and peel. Separate the whites from the yolks. Grate the whites on a large grater. Finely chop the onion and scald.
Boil the potatoes in their skins, cool, peel and grate.
Boil carrots and grate on a large grater.
Mash the canned food with a fork.
Peel the apple and grate it on a large grater (you don’t have to add the apple).
Grate the chilled butter on a large grater (you don’t have to put in the butter).
Grate the yolk on a small grater and decorate the salad with it.
Before serving, decorate with herbs.
Place the products in layers in a salad bowl, pouring mayonnaise on any layer:
1st layer: apple (optional)
2nd layer: canned food
3rd layer: butter (optional)
4th layer: potatoes
5th layer: onion
6th layer: carrots
7th layer: white
8th layer: yolk

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Mimosa salad - classic Mimosa recipe

Salad "Mimosa" - a salad recipe for the New Year's table 2021 "Mimosa from World of Answers." The classic Mimosa salad recipe got its name thanks to the beautiful yellowish flowers of Mimosa.

“Mimosa salad” quickly, the latest recipes for making Mimosa salad with photos.

There are many recipes for making Mimosa salad with canned fish, and yet, almost all salads do not look like the real Mimosa from youth.

While absorbing the Mimosa salad, you can feel and taste any layer separately, and cutting off a vertical piece from top to bottom with a fork, we will appreciate its luxurious appearance and delicate taste! But the Mimosa salad looks best when surrounded by New Year’s 2021 dishes.

To create a very tasty Mimosa salad, you need to be patient and careful, because all the ingredients are layered in order. There are many recipes. A classic recipe for Mimosa salad - without any exotic goods.

It contains only egg yolks and whites, canned fish with saury or pink salmon, onions, cheese, potatoes, carrots, and herbs. Other recipes include apple and rice. In the first case, you get a healthy dish, and in the 2nd case, the most satisfying one.

Let's look at the classic recipe for making Mimosa salad with canned fish, for example, sardine or saury.

Mimosa salad with canned fish according to a traditional recipe
Video recipe “Classic Mimosa Salad”
Rate the recipe Classic Mimosa Salad

Mimosa salad with canned fish according to a traditional recipe

I like Mimosa Salad classic recipe 12

Typically, Mimosa uses canned fish, sardines or saury. If you wish, you can experiment, for example, adding canned mackerel, pink salmon, tuna or other fish in oil to Mimosa.

Canned fish (usually from sea fish - saury, sardine, pink salmon, mackerel) - 1 can (200 g);
Boiled potatoes - 4 pcs.;
Boiled carrots - 4 pcs.;
Boiled eggs - 4-5 pcs.;
Onions - 1 pc.;
Mayonnaise - for coating the layers of Mimosa;
Greens - parsley, dill, optional and for decoration;
Salt and ground pepper - to taste.

How to prepare “Classic Mimosa Salad”:

Let's prepare the food - you need to boil potatoes in their jackets, carrots and eggs (cook the vegetables without salt). After that, we cool and clean everything;
Open a can of canned fish and transfer the fish to a separate plate directly with the oil, then mash it with a fork;
We clean the eggs from the shell, divide them into white and yolk;
Grate the whites on a large grater. Then we do the same with carrots and potatoes. Only three of any product on different plates;
Cut the onion into small cubes or half rings - as you wish. After cutting, it is recommended to place the onion in boiling water for 3 minutes to get rid of bitterness;
Now we come to assembling Mimosa. Place a serving ring on the plate. It’s better to wrap the inside of the mold with cling film, so nothing will stick to the walls when removed.

How to correctly alternate layers in Mimosa salad - step-by-step recipe with photos:

Layer 1 - Potatoes.

Place grated potatoes on the bottom of the pan as the first layer. Distribute it moderately over the bottom, pressing down lightly with a fork or spoon. There is really no need to tamp, because the layer will not be saturated well and will end up dry. Lightly add salt to the layer, because no salt was added to the potatoes during cooking.

Layer 2 - Mayonnaise.

Lubricate with a thin layer of mayonnaise.

Layer 3 - Canned fish.

Next, place the crushed fish in the dish and distribute it moderately around the perimeter.

Layer 4 - Mayonnaise.

Spread a thin layer of mayonnaise over the fish.

Sprinkle onions on top of the fish.

Layer 6 - Carrots.

Place grated carrots on the eggs and coat well with mayonnaise. If desired, you can add a little salt, especially if the carrots are very sweet.

Layer 7 - Mayonnaise.

Season with mayonnaise and coat well.

Layer 8 - Egg whites.

Next, spread the grated protein onto the mayonnaise and add a little salt. Don’t forget to simply compact any layer. Coat this layer with mayonnaise if desired.

Layer 9 - Mayonnaise.

Spread a thin layer of mayonnaise over the whites.

Layer 10 - Egg yolks.

Sprinkle with grated egg yolks. If desired, decorate with greenery. You can experiment with decoration - it all depends on your imagination.

At this point our salad is ready, but before serving it is better to leave it in a cool place for 2-3 hours. When the Mimosa is soaked, you can serve it to the table and enjoy its unusually tender and pleasant taste. Bon appetit!

Thanks for the Mimosa salad classic recipe 24

Video recipe “Classic Mimosa Salad”

5 cool recipes for Mimosa salad: from classics to tests

Noteworthy combinations with cheese, butter, vegetables and even fruits.

1. Classic Soviet-style Mimosa salad

Ingredients

6 eggs;
100–150 g hard cheese;
100 g butter;
2–3 onions;
200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
200–250 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes. Separately grate the whites, yolks and cheese on a medium or large grater. Leave the butter in the freezer for 30–40 minutes. Then grate on a large grater.

Cut the onion into small pieces and pour boiling water over it for a minute or two, then drain the liquid and rinse with cool water. Mash the fish with a fork and remove the large bones.

Place egg whites, cheese, fish, onions, butter and half the yolks in layers on a plate. After each layer, make a mesh of mayonnaise or simply lubricate it. Sprinkle the remaining yolks on top. Place the salad in the refrigerator for an hour or two.

Enjoy

10 delicious salads with canned tuna

2. Another classic Mimosa salad with potatoes and carrots

Ingredients

4 testicles;
4 potatoes;
2 carrots;
1 onion;
200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
200–250 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender. Separately grate the whites, yolks, potatoes and carrots on a small or medium grater.

Cut the onion into small pieces and pour boiling water over it for a few minutes, then rinse with cool water. Mash the canned food with a fork and remove large bones.

Place a few potatoes at the bottom of the salad bowl. Next, lay out the fish, onions, remaining potatoes, carrots and egg whites one by one. After each layer, grease with mayonnaise or apply a mesh of it. Sprinkle yolks on top. Leave in the refrigerator for a couple of hours before serving.

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3. Mimosa salad with cheese and rice

Ingredients

3 tablespoons rice;
5–6 eggs;
2–3 carrots;
200 g hard cheese;
1 onion;
200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
200–250 g mayonnaise.

Manufacturing

Boil rice, eggs and carrots until tender. Separate the whites from the yolks and grate on a small grater, cheese and carrots on a medium or large grater. Cut the onion into small pieces. Remove the large bones from the fish and then mash them with a fork.

Place rice, fish and onions, cheese, egg whites, and carrots in a salad bowl in layers. Afterwards, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top. Refrigerate for a couple of hours before serving.

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9 recipes for herring under a fur coat: from classics to bold tests

4. Mimosa salad with pear and cheese

Ingredients

5 eggs;
100 g hard cheese;
1–2 pears;
200–250 g of canned fish (salmon, pink salmon, saury, tuna or others);
200 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes and cool. Separately grate the whites, yolks, cheese and pears on a medium or large grater. Remove large bones from canned food, then mash the fish with a fork.

Place half of the proteins, cheese and fish in the salad bowl, then the pear and repeat the first three layers. Afterwards, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top. Leave the Mimosa in the refrigerator for a couple of hours before serving.

Be sure to prepare it 🍽️

10 ordinary and tasty salads with salmon and other reddish fish

5. Mimosa salad with apple and crab sticks

Ingredients

3 testicles;
2 potatoes;
1 carrot;
1 apple;
½ bunch of green onions;
200 g crab sticks;
200 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender.

Separate the whites from the yolks. Grate them, boiled vegetables and an apple on a medium or large grater. Chop the green onions. Cut the crab sticks into small pieces or grate them as well.

Place potatoes, egg whites with green onions, crab sticks, apples, and carrots in a salad bowl. After each layer, make a mesh of mayonnaise or simply lubricate it. Sprinkle grated yolk on top. Leave in the refrigerator for a couple of hours before serving.

Mimosa salad - a classic recipe for making

A salad with such a wonderful floral name as “Mimosa” occupies the highest position among almost all salads for most housewives. After all, it serves for the most part as a decoration for a festive table, just like a traditional herring under a fur coat, and of course you can cook it on ordinary days.

The recipe in its traditional form, not counting fish, contains two types of boiled vegetables: potatoes and carrots. A little later they began to add such ingredients as onions, because they make this dish juicier and spicier, and, of course, boiled eggs. In their diversity, they play several roles at once: tasteful and decorative. The whites are grated and then laid out as a layer. We cover the top of the salad with egg yolks, which makes it look like the flower of the same name. After that, all layers are coated with mayonnaise.

How to prepare mimosa salad according to a traditional recipe with saury

Ingredients:

Canned saury – 340 gr
potatoes - 3 pcs.
carrots - 3 pcs.
onion - 150 gr
eggs - 5 pcs
green onions - 1 bunch
mayonnaise, dark ground pepper and salt - to taste.

Manufacturing method:

Boil the potatoes, carrots and eggs until tender, then let cool and peel.

Then we grate the potatoes on a large grater, put them in a deep salad bowl, level them and apply a thin layer of mayonnaise on top.

Using a fork, knead the canned saury, spread it over the potatoes and grease it with mayonnaise.

Finely chop the green onions, sprinkle on top and also apply a thin layer of mayonnaise.

Separate the yolks from the whites, grate the outer ones on a small grater and sprinkle sparingly onto the salad. After that, sprinkle salt and pepper to taste and grease with mayonnaise.

Now grate the carrots on a large grater, place them on top of the eggs and apply a good layer of mayonnaise.

Grate the yolks on a small grater and carefully distribute over the entire surface of the salad.

All that remains is to wrap the salad bowl with cling film and put it in the refrigerator for 2-3 hours until ready. And then we serve it to the table!

Recipe for mimosa salad with canned food

Ingredients:

Boiled potatoes - 4 pcs
chicken eggs - 5 pcs
mayonnaise - 500 gr
carrots - 2 pcs.
canned food (sardines in oil) - 1 pc.
hard cheese - 300 gr
vinegar - 1/2 tsp
onions - 1 pc.
greens, ground pepper and salt - to taste.

Manufacturing method:

First, boil the potatoes, carrots and eggs, and after cooling, peel them.

Then separate the yolks from the whites, then grate the whites separately on a medium grater.

Mash the yolk with a fork until you get small crumbs, or grind it finely.

Grate all the boiled vegetables and cheese on a large grater.

Peel the onion, chop it into a small cube and fill it with hot water, add half a teaspoon of vinegar. With this method we will get rid of the bitterness of onions and add a special taste to our dish.

From the canned food, transfer the fish into a bowl and mash it with a fork.

Now we begin to place it in a suitable bowl or salad bowl. First there is a layer of fish, which we grease with mayonnaise.

Then comes the grated protein, on which we also apply mayonnaise.

We spread the carrots in the third layer and also treat them with mayonnaise.

Next comes the pickled onions, on top of which we place and level the potatoes, and then apply a layer of mayonnaise on it.

The next layer is grated cheese, which we also season with mayonnaise.

All that remains is for decoration to carefully distribute the crushed yolks over the entire surface.

We place it in the refrigerator for a couple of hours so that the salad is infused, then serve it to the table!

Delicious mimosa salad with pink salmon and rice

Ingredients:

Pink salmon - 200 gr
rice - 100 gr
chicken eggs - 4 pcs
hard cheese - 150 gr
carrots - 200 gr
mayonnaise - 200 gr
onions - 1 pc.
green onions - 1 bunch
salt and ground pepper - to taste.

Manufacturing method:

Boil the rice in salted water until tender, then place it in a colander.

Boil carrots and eggs, then let cool and peel. Separate the egg whites from the yolks and grate them on a large grater. We also chop the cheese and carrots separately on a large grater. Finely chop the onions and green onions.

Now we put some kind of shape on a plate, for example, you can cut it out of a plastic bottle and put boiled rice in it, which we grease with mayonnaise.

In the next layer we lay out pink salmon, crushed with a fork, onto which we apply mayonnaise.

Place a layer of onions on top of the fish, and sprinkle green onions on the sides.

Then come crushed proteins and mayonnaise.

Next we put the chopped carrots, which we grease with mayonnaise.

And place grated cheese on top of the carrots, apply a layer of mayonnaise on it and put it in the refrigerator for one hour. After we take it out, remove the form and decorate the salad with grated yolk on a small grater and, if desired, herbs.

Salad; Mimosa; (Classical)