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!

How to prepare Mimosa salad with pink salmon according to a step-by-step recipe with photos

Apparently, few readers will dispute the fact that fish salads are especially popular at a gala feast. And about “Mimosa” - an unusual delicate salad that I, and almost all of you, remember from youth, absolutely no words are needed. This is exactly the dish that is swept off the table first.

I have the courage to offer you a couple of recipes for your future feast to choose from on how to prepare Mimosa salad with canned pink salmon. And which of them to control, you will decide for yourself, depending on your own taste preferences.

How to choose the right ingredients

• Mimosa is a super mayonnaise salad, but you shouldn’t overuse the sauce. Traditional Provençal is perfect for Mimosa. You can also create homemade mayonnaise, but only without additives.
• The eggs in the salad should be the freshest, even though they are hard-boiled.
• There is little greenery in the dish, mainly for decoration. A couple of sprigs of dill and a few leaves of parsley are completely enough.
• You should choose canned fish very carefully . Constantly pay attention not only to the absence of swelling of the can, but also to the expiration dates of the canned food.
• Potatoes are an optional product . You can do just fine without it. In addition, the calorie content of such a dish will be significantly lower.
• If the recipe contains butter, then it is better to choose a high-quality and natural product. And before cooking, the butter must be frozen so that it can be easily and moderately grated.

Recipe for Mimosa salad with pink salmon and cheese

Ingredients

Step-by-step production of traditional Mimosa

1. Hard-boil three chicken eggs, cool, peel and separate the whites from the yolks.
   
2. Chop the whites of hard-boiled eggs into small pieces.
   
3. Place the first layer of salad out of them and carefully spread the mayonnaise over the surface with a tablespoon or spatula (you can use a pastry brush), but do not stir the sauce with the chopped egg whites.
   
4. Open the can of canned pink salmon, drain the liquid, and cut the fish into small pieces.
   
5. This will be the next layer of salad, most generously greased with mayonnaise.
   
6. Grate the hard cheese on a large-mesh grater and form a subsequent layer out of it, also brushing it with Provencal sauce.
   
7. Grind the egg yolks into small crumbs over the salad. You can create this final layer without covering it with mayonnaise, sprinkling finely chopped parsley leaves and dill on top.

Video recipe for making Mimosa salad with pink salmon and cheese

I offer you to watch a video with the traditional step-by-step execution of the recipe for Mimosa salad with pink salmon, as well as very practical tips in the process of working on a culinary masterpiece.

For comparison, check out another fish salad, but it is not prepared from canned food. This dish was usually served by our mothers and grandmothers on any major holiday. I'm talking about the traditional recipe for Mimosa salad made from lightly salted reddish fish.

Recipe for Mimosa salad with pink salmon and rice

Ingredients

Step-by-step preparation of Mimosa salad with canned fish

I present the usual recipe with a photo of Mimosa salad with canned pink salmon. The initial step of salad production includes cooking rice and carrots, and sautéing onions.

How to get one cup of cooked rice

1. Take a little more than half a glass (about 3/5 its size) of rice cereal. Wash the rice well in running water until transparent.
   
2. Boil over medium heat for 12-15 minutes until fully cooked.
   
3. Remove from the burner and rinse again in cool water. Place in a strainer to drain excess water.
   

Preliminary step

1. Chop two small onions into very small cubes, but do not grate them.
   
2. Heat 2-3 tablespoons of vegetable oil in a frying pan and saute the onion until transparent with a pinch of salt and pepper for about 7 minutes. Transfer the prepared onion into a cup and cool.
   
3. Grind the boiled carrots on a large grater into a separate bowl.
   
4. Dissolve the boiled eggs into various cups. Grate the white on a large grater, and grate the yolk through the small cells.
   
5. Open a can of pink salmon, saury or tuna, remove the fish into a separate cup and crush it into pieces with a fork.

Assembling Mimosa salad

1. Place the finished rice on the bottom of a flat plate and smooth it out.
   
2. Place the crushed canned fish in a subsequent layer on the rice.
   
3. Place onion sautéed in oil on top of the fish.
   
4. Before laying out the grated protein on a large grater, and this is the next layer of salad, the onion, covered with mayonnaise, you need to add a little more salt and pepper.
   
5. Place the grated carrots on the egg white with the sauce, level it, stretching it moderately over the entire surface.

Decorating the salad

Coat the entire cooled and soaked salad, especially on the sides, with mayonnaise and moderately distribute the egg yolks, grated on a small grater, over the surface. You can take a couple of sprigs of dill, imitating the foliage of a blooming mimosa, decorate the salad with them and serve the dish. Bon appetit.

Video recipe for making Mimosa salad with pink salmon and rice

I offer for viewing a wonderful story about the usual production of the miracle Mimosa salad. It can be prepared from any canned fish. The difference between this option is the absence of potatoes, and the base is rice.

For lovers of exotic tastes, I recommend that you familiarize yourself with the recipe for the most common one - Mimosa salad with cod liver -. He doesn't just have great taste. It has a breathtakingly tender texture and a pleasant aftertaste, but people with excess weight problems should avoid this high-calorie dish.

How and with what to serve Mimosa salad

Fish salads are a good cool appetizer. They are served with the tenderloin before the main roast dish at the gala table. The dish is decorated using various methods, but the base is grated egg yolk on a small grater. In fact, it is precisely because of this decoration that the salad got its name.

You can dump a couple of spoons of green peas on top of the yolk, finely chop pickled gherkins or pickles. Finely chopped green onions can also be used as a decoration for the top layer of salad.

Main lowercase truths

• If raw onions are used for salad, its sharp taste can be softened by previously frozen butter, grated and mixed with onion cubes.
• The calorie content of a salad increases significantly if potatoes are added to the salad.
• To free canned fish from excess oil, before mashing it, you need to lay the pieces out on a cardboard towel for almost a few minutes.

The most unusual in terms of ingredients is considered to be Mimosa salad with apple. I strongly advise you to at least just read the recipe so that you can try cooking this dish, which has a non-standard taste effect, at your leisure. You can also prepare a special Mimosa salad with sprats, which leaves a pleasant aftertaste of smoked meats.

Mimosa salad with pink salmon

Ingredients

Canned pink salmon – 1 can

Potatoes – 2 pcs.

Green apple – 1 pc.

Mayonnaise - to taste

Salt, pepper - to taste

• 144 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Mimosa salad is a very tasty puff salad, familiar to almost everyone since the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . Not a single feast would often be complete without this salad. This salad was prepared in those years with the introduction of saury or sardines, with pickles and potatoes.

Over the years, the salad has undergone a number of changes: they began to add onions, apples, cook it with rice and other types of canned fish, such as tuna or pink salmon, and also add cheese.

Now I offer you a version of the Mimosa salad using canned pink salmon.

To make the Mimosa salad with pink salmon, we will need this set of products.

Boil potatoes, carrots and eggs. Peel the potatoes, grate them and place them on the bottom of the salad bowl. Flatten the potatoes and coat them with mayonnaise.

You can first lightly drizzle the potatoes with pink salmon gravy, and then lightly apply mayonnaise. You can also add a little salt and pepper to the potatoes if you like more salt.

Mash the pink salmon with a fork and place on top of the potatoes. Also apply a little mayonnaise.

Place an apple on top of the fish. I wanted to cut the apple into strips, but if you wish, you can grate the apple. It should also be greased with mayonnaise.

Grate the carrots and place on top of the apple. Also coat the carrots with a layer of mayonnaise.

Divide the eggs into whites and yolks, grate separately. First lay out the whites, brush with mayonnaise, then sprinkle with yolks.

Decorate the salad and place in the refrigerator to soak for 3-4 hours. The delicious Mimosa salad with pink salmon is ready!

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

1. You can pickle the onions to create a slightly spicier taste.
2. Carefully wash the vegetables, boil them, cool and put in the refrigerator. Chilled vegetables are easier to peel and cut.
3. 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.
4. Be sure to check the expiration date of the canned food you will use to make Mimosa.
5. Green onions fit very well into the salad, adding a spring note and brightness of taste.
6. Onions will not taste bitter if you steam them with boiling water or simply fry them in a frying pan.
7. To make it easier to grate vegetables, the grater can be greased with vegetable oil.
8. It is more convenient to level all layers of Mimosa with a fork, and spread the mayonnaise with a special brush.
9. When cooking vegetables, I always add salt.
10. 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.
11. We alternate any layer of the dish with mayonnaise for soaking.
12. 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.
13. You can use store-bought sauce, or you can use homemade mayonnaise.
14. Place the Mimosa in the refrigerator for a short time so that all layers are saturated with the sauce.
15. 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.