Mimosa salad with rice

Ingredients

Canned fish – 1 can;

Ready rice - about 1 cup;

Hard-boiled eggs - 4 pieces;

Boiled carrots – 2 pieces;

Mayonnaise – 100-150 gr.

350 kcal
20 minutes.
20 minutes.

Photo of the finished dish

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Step-by-step recipe with photos

Mimosa salad is one of the first festive salads that I learned to make at school. I can’t decide which option I like better: with potatoes or rice? Both! And they are both on the website. Usually this layered salad is prepared in a deep bowl, sometimes on a flat dish. I suggest preparing “Mimosa” in a portioned version, it is especially comfortable and beautiful for a festive table.

Choose canned fish according to your own taste, but in oil or in your own juice, and not in tomato juice. Cook fluffy rice of any snow-white variety, boil carrots and eggs. Instead of onions, you can use feather onions with the snow-white part. Make your own mayonnaise or buy a good one, very natural, full-fat and without improvers or thickeners. These are the kind of fancy products that will come in handy for Mimosa.

Drain the juice from the canned fish, do with the bones at your discretion: some people don’t put them in a salad, but for others it’s completely acceptable and even desirable. Peel the eggs and separate the whites from the yolks, peel the carrots, rinse and dry the dill. Finely chop the onion and scald it if you find it bitter.

Place a special or improvised ring on a flat dish for making puff pastries. Place rice as the first layer, sprinkle it with chopped dill and add a mesh of mayonnaise.

The next layer will be canned fish mashed with a fork; accompany it with a layer of onion and, if desired, a mesh of mayonnaise.

Then a layer of grated carrots.

The next layer is egg white grated on a large grater, which must be coated with a good layer of mayonnaise.

The outer layer is crushed yolk, with the help of which this salad got its name in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . Abroad, its analogue has a different name.

Prepare 3 more servings of salad in the same way. Garnish each serving with a sprig of dill.

Mimosa salad with rice - a recipe for a rich, soft, airy dish and 5 unique cooking options

Introducing Mimosa with Rice - the recipe for a wonderful and airy salad is quite simple, but there are also small tricks. The puff pastry seems to float on a cloud of boiled snow-white rice. In order not to weigh down Mimosa, we do not add potatoes to this option. Let's take a step-by-step look at how to create a salad correctly so that it turns out delicious and wonderful. And what needs to be added to the remaining options, changing the traditional set of ingredients.

Ingredients

Step-by-step production

Carefully wash the potatoes, carrots and eggs in advance, boil and cool. This will make it easier to rub them.

Video recipe

Benefits for the body

We prepare the salad ourselves, although we can buy it at any supermarket. Therefore, we literally know what products it is made from and we know their expiration date and freshness. Naturally, homemade Mimosa is healthy, which is why we made it from good, high-quality ingredients:

testicle is a source of amino acids and protein;
potatoes are rich in fiber, which helps lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) ;
mayonnaise – rich in fatty amino acids and vitamins;
carrots - strengthens vision due to the presence of vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A.

The distinctive feature of this salad was the rice. An excellent high-calorie product that is rich in:

vitamins PP, H, group B;
minerals: iron, zinc, cobalt, copper, magnesium, molybdenum, selenium, phosphorus, calcium, sulfur, chromium, chlorine;
carbohydrates;
proteins;
fats;
dietary fiber.

Rice increases the calorie content of the dish. In dry form, the calorie content of rice is 350 kcal per 100 g, but it drops significantly when boiled or steamed. Read more about the usefulness of rice and other products in the Products section of our magazine.

Other recipes

Traditional recipe

The traditional recipe for Mimosa is simple and not bad, and the main thing is that it always comes out very tasty, bright and elegant! We are used to seeing it on any festive table and are preparing it for dinner more and more often. This soft, rich dish delights the whole family and guests with its spring flavors, reminiscent of the long-awaited spring.

With cheese, any dish becomes richer and acquires a light sour-milk taste. If you have a piece of hard or processed cheese in the refrigerator, be sure to add it to the Mimosa and make sure it tastes better. This dish can be stored perfectly in the refrigerator for 2-3 days, but there is no way to check this - we constantly eat it at once, so it’s delicious!

With saury

The good thing about a salad with canned food is that you don’t need to “bother”, it’s very simple and comfortable to prepare. It will never contain hard and spicy fish bones, but only soft, tasty canned fish with vegetables and mayonnaise. Be sure to place the Mimosa in a beautiful dish, it could be a huge snow-white dish or a transparent salad bowl. And as always, don’t forget about the greens.

Prepare Mimosa with tuna in a cooking ring in the form of a fish and vegetable cake. Spread any layer with mayonnaise. If you don’t want the dish to be very greasy, just use lean sauce or yogurt. If, on the contrary, you prefer a hearty dish, then add rice, butter, cheese and use a high-calorie sauce. It will turn out very tasty, fatty, rich.

With cod liver

Mimosa with cod liver for those who do not like the pronounced taste of canned fish. Cod liver fits perfectly into the dish. It is tender, tasty and rich in vitamins and microelements, especially sodium. You can use more than just mayonnaise as a dressing. It turns out very tasty if you coat the layers with sour cream mixed with mustard or unsweetened yogurt. As always, we make the top layer from boiled egg yolks and decorate with catchy greens.

Useful tips

To make a salad, you can use store-bought sauce, but it is better to make mayonnaise at home.
Be sure to pickle the onion so that it becomes less bitter and gets a spicy kick. You can fry the onions, but the taste will change.
Boil the rice in advance, rinse with cool water and drain in a colander. Do not overcook it so that the salad does not turn into porridge.
In order for the rice to come out crumbly, you need to choose the right variety. Read about how to choose rice in the Products section.
Buy excellent canned food for Mimosa. Be sure to check the expiration date.
Lubricate the grater with vegetable oil, this will make it easier to grate the vegetables.
It is convenient to level all layers of Mimosa with a fork. You don't need a lot of sauce. Cut off a corner of the factory packaging and draw a narrow mesh. We grease any layer with mayonnaise for impregnation.
You can add butter or cheese to the dish for richness.
Decorate the salad with herbs; they look great on the top layer of egg yolks.

Conclusion

So, we took a step-by-step look at making Mimosa salad with rice. No matter what we cook it with, it still turns out very tasty! Be sure to prepare Mimosa according to our recipes, because we have outlined them with soul and diligence.

What kind of salads with fish and mayonnaise do you prepare? Share your news in the comments to this article.

Traditional Mimosa, only with rice

Despite the fact that store shelves are filled with a variety of goods, almost everyone still prefers to serve dishes that have been tried and tested over the years at the festive table. Mimosa salad was a common treat for the New Year's feast back in the days of the Russian Union, and not much has changed since then. Along with the famous “Olivier” and herring under a fur coat, almost all housewives prepare it to amuse their relatives and guests on the main night (that is, the dark time of the day) of the year. We would like to suggest that you deviate a little from the traditional recipe for the snack by preparing it without potatoes. We will replace this usual ingredient with boiled rice, so the salad will turn out even more tender and airy. And if you want something even more unusual and unusual, then look at the step-by-step recipe for “Mimosa” with cheese and rice - it has a unique and very mild taste. These non-traditional versions of the traditional salad will allow you to create a New Year's table even more festive, beautiful and a little mysterious, and make your beloved holiday truly unforgettable.

Mimosa salad with canned fish and rice

What we will need:

chicken eggs – 2 pcs.;
boiled rice – 4 tbsp;
canned sardine – 180 g;
green onions - 3-4 feathers;
carrots – ½ pcs.;
fresh herbs - 3-4 sprigs;
mayonnaise – 2.5 tbsp.

Number of servings – 2.

How to make a traditional salad, but with rice

Boil the rice in advance in lightly salted water and cool. You also need to cook chicken eggs and carrots. Boil the first one hard-boiled, and the second one until soft. Cool the prepared ingredients and then peel them. To assemble Mimosa, you can take a deep salad bowl or use a culinary mold - a huge one for general serving, or small ones for serving in portions. Place it on a flat dish or plate, lay out the first layer of salad - boiled rice. Lubricate it with mayonnaise.
Remove the canned sardine or other fish from the oil and place in a saucer. Mash the product with a fork, turning it into a paste. Place the fish on the rice and smooth it out, giving it a careful look.
Wash the green onion feathers and dry them. Chop them as finely as possible. Sprinkle chopped green onions over the fish layer of the appetizer.
Rinse peeled chicken eggs to remove small shell particles. Divide them into whites and yolks. Grate both parts of the eggs on a medium grater into various containers. Form another layer of snacks from crushed proteins. Lubricate them with mayonnaise.
Boiled carrots also need to be chopped on a medium grater and then placed on the egg whites. Gently level it with a spoon and apply a mesh of mayonnaise.
Sprinkle the entire surface of the finished salad with grated yolks. Cover the Mimosa with a lid or cling film, and then put it in the refrigerator for 2-3 hours, or even better, overnight (that is, in the dark) . During this period of time it will be perfectly soaked, becoming even more delicious, tender and juicy.

Mimosa salad with cheese and rice

Ingredients:

boiled rice – 3-4 tbsp;
canned fish – 150 g;
onions – 1/3 pcs.;
chicken eggs – 2 pcs.;
carrots – 1/2 pcs.;
hard cheese – 50 g;
mayonnaise – 3 tbsp;
fresh herbs - 6-7 branches.

Number of servings – 2.

Manufacturing process

Cereals, carrots, and chicken eggs must be boiled in advance so that they have time to cool. Using a special form, place the rice on a dish, compact it so that it comes out smooth, and then brush with mayonnaise. You can also lay out layers of appetizers in a deep salad bowl.
Remove the fish pieces from the oil and place on a saucer. Mash it with a fork until pureed, and then put it on the rice. Smooth it out and lightly grease it with mayonnaise.
Cut the peeled onions into small cubes. Place on top of the fish, sprinkle with chopped herbs.
Peel the boiled eggs, grate the whites on a large grater, and mash the yolks with a fork. First, add the whites and season them with mayonnaise.
Peel the boiled carrots and grate them on a large grater. Form a subsequent layer from it, which is also greased with mayonnaise.
Now it’s the turn of hard cheese - grate it on a large grater, sprinkle it on the carrots, and then grease it with mayonnaise again.
Sprinkle the cheese with crushed yolks. Remove the mold, cover the Mimosa with cling film, and put it in the refrigerator to let it brew.

Before serving, garnish the salad with fresh herbs.

Recipe creator: Julia S.

Mimosa salad can be prepared in silicone molds and then served in portions. To do this, the layers should be laid out in reverse order and compacted well. You need to sprinkle the snack with yolk after you take it out of the molds. To make this easy to create, simply lightly grease the silicone containers with unscented vegetable oil.

For Mimosa, you can’t use all the canned goods that are available. For example, fish that contains vinegar is not suitable for appetizers - it will give it a strong taste. In addition to traditional sardines and saury, you can add canned salmon, cod or cod liver, tuna and even sprats to the salad - smoked fish mixes well with the rest of the dish.

It is recommended to lightly salt the vegetable and egg layers of the cool appetizer, because the salt found in canned fish is usually not enough.

Serving snacks can be made truly festive with the help of snifters (cognac glasses) or wide transparent glasses. Simply layer the salad directly into glasses and serve.

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Traditional Mimosa, only with rice

Mimosa salad with canned fish and rice

What we will need:

chicken eggs – 2 pcs.;
boiled rice – 4 tbsp;
canned sardine – 180 g;
green onions - 3-4 feathers;
carrots – ½ pcs.;
fresh herbs - 3-4 sprigs;
mayonnaise – 2.5 tbsp.

Number of servings – 2.

How to make a traditional salad, but with rice

Boil the rice in advance in lightly salted water and cool. You also need to cook chicken eggs and carrots. Boil the first one hard-boiled, and the second one until soft. Cool the prepared ingredients and then peel them. To assemble Mimosa, you can take a deep salad bowl or use a culinary mold - a huge one for general serving, or small ones for serving in portions. Place it on a flat dish or plate, lay out the first layer of salad - boiled rice. Lubricate it with mayonnaise.
Remove the canned sardine or other fish from the oil and place in a saucer. Mash the product with a fork, turning it into a paste. Place the fish on the rice and smooth it out, giving it a careful look.
Wash the green onion feathers and dry them. Chop them as finely as possible. Sprinkle chopped green onions over the fish layer of the appetizer.
Rinse peeled chicken eggs to remove small shell particles. Divide them into whites and yolks. Grate both parts of the eggs on a medium grater into various containers. Form another layer of snacks from crushed proteins. Lubricate them with mayonnaise.
Boiled carrots also need to be chopped on a medium grater and then placed on the egg whites. Gently level it with a spoon and apply a mesh of mayonnaise.
Sprinkle the entire surface of the finished salad with grated yolks. Cover the Mimosa with a lid or cling film, and then put it in the refrigerator for 2-3 hours, or even better, overnight (that is, in the dark) . During this period of time it will be perfectly soaked, becoming even more delicious, tender and juicy.

Before serving, garnish the Mimosa salad with sprigs of fresh herbs.

Mimosa salad with cheese and rice

Ingredients:

boiled rice – 3-4 tbsp;
canned fish – 150 g;
onions – 1/3 pcs.;
chicken eggs – 2 pcs.;
carrots – 1/2 pcs.;
hard cheese – 50 g;
mayonnaise – 3 tbsp;
fresh herbs - 6-7 branches.

Number of servings – 2.

Manufacturing process

Cereals, carrots, and chicken eggs must be boiled in advance so that they have time to cool. Using a special form, place the rice on a dish, compact it so that it comes out smooth, and then brush with mayonnaise. You can also lay out layers of appetizers in a deep salad bowl.
Remove the fish pieces from the oil and place on a saucer. Mash it with a fork until pureed, and then put it on the rice. Smooth it out and lightly grease it with mayonnaise.
Cut the peeled onions into small cubes. Place on top of the fish, sprinkle with chopped herbs.
Peel the boiled eggs, grate the whites on a large grater, and mash the yolks with a fork. First, add the whites and season them with mayonnaise.
Peel the boiled carrots and grate them on a large grater. Form a subsequent layer from it, which is also greased with mayonnaise.
Now it’s the turn of hard cheese - grate it on a large grater, sprinkle it on the carrots, and then grease it with mayonnaise again.
Sprinkle the cheese with crushed yolks. Remove the mold, cover the Mimosa with cling film, and put it in the refrigerator to let it brew.

Before serving, garnish the salad with fresh herbs.

Recipe creator: Julia S.

It is recommended to lightly salt the vegetable and egg layers of the cool appetizer, because the salt found in canned fish is usually not enough.

Serving snacks can be made truly festive with the help of snifters (cognac glasses) or wide transparent glasses. Simply layer the salad directly into glasses and serve.

Save recipe in “Cookbook” 0