Mimosa salad is a classic, delicious salad with canned fish. Step by step recipes

Important secrets of taste await you, right choice preserves and sauces, spectacular serving in a transparent dish with an emphasis on multi-colored layers. Embrace the delicious tradition of layered fish salad with eggs - based on the quality of the products.

In a separate paragraph, we have described simple decorations and proven ideas of what else to put in a salad tasty and inexpensive.

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Secrets of tender "Mimosa"

1. We choose good canned food.

Any will do sea ​​fish. Salad will be lighter if canned own juice(natural). With saury, tuna, sardine or pink salmon, the dish will turn out to be distinctly fishy. pay attention to trade marks, which were highly appreciated by experts in the program "Test Purchase" from Channel 1 in 2015-2017.

• Saury - "Dalmoreprodukt", "5 seas".
• Pink salmon - "Delicious canned food", "Ultramarine", "Kitbay".
• Tuna - "Captain of Flavors".

You can also use fish in oil. It is best to drain the oil into a separate container and add it little by little to the fish pulp and mayonnaise soaking of the potato layers.

2. Do not overcook the eggs.

Exactly 10 minutes at a medium boil so that the yolks remain yellow. The sunny top layer is the main feature of the beloved fish salad. See the end of the recipe for easy decorating ideas.

3. A thin mesh of mayonnaise is the key to a harmonious taste.

Only with it, each layer is well felt in the set. No need to clog the composition with mayonnaise abundance.

• It is convenient to make a mesh with a high and soft package. We cut off the upper corner for a small hole and press on the bag without fanaticism. Or use a pastry bag.
• If you are not a fan homemade sauce, take a look at the three brands for "Provencal" - "Miladora", "Mr. RICCO", "Ryaba".

4. We always collect the Mimosa salad from the cooled components.

Step by step classic recipe with photo

Preparation time - 15 minutes for assembly + up to 50 minutes for preparation of ingredients.

We need:

• Boiled potatoes - 4 pcs. medium size (400-450 g)
• Boiled carrots - 3 pcs. medium size (300-350 g)
• Hard-boiled chicken eggs - 6 pcs.
• Onion - 1 pc. (small, up to 80 g)
• Fish pulp - 1 canned food (250-300 g)
• Mayonnaise - 100 ml + 1 tbsp. spoon
• Salt, black pepper - to taste
• Optional for garnish: tomato and dill sprigs

Let's prepare the ingredients.

Boil potatoes. Put in boiling water, cook over medium heat for up to 30 minutes. The finished root crop slides off the knife when pierced. From the stove, put the pan under cold water. After such extreme cooling, vegetables are easier to peel.

Boil carrots. Do not cut your butt and nose, do not clean, use all the tips above. Cooking time - up to 40 minutes.

We put the eggs in cold, well-salted water. Cook from the moment of boiling no longer than 10 minutes. We put it under cold water immediately from the stove.

Grinding the ingredients:

• potatoes - on a large or medium grater;
• carrots - medium or small;
• We divide the eggs into proteins and yolks and separately also three on a grater.

We love large protein flakes and small ones from yolks.

We don't take a lot of onions. Enough of half a medium onion. Cut into small cubes and scalded with boiling water to release bitterness. Drain, let cool.

If you like the contrast of tastes, attract the sweet and sour crunch of a pickled onion. For this, 1 tbsp. take a spoonful of vinegar 3 tbsp. tablespoons of sugar, add to the onion, wait 20 minutes, drain the juice. The spicy ingredient is ready.

We collect the salad in layers.

Cut off the tip of the mayonnaise package or put the sauce in a pastry bag.

We start with the fish layer. We take out the fish pulp and knead with a fork. Can be mixed with a small amount mayonnaise, if we use canned food in our own juice.

Layer order.

• Fish pulp, where there is a little oil / mayonnaise.
• Egg whites + mesh sauce.
• Carrot + mayonnaise.
• Onion pickled or scalded with boiling water.
• Potatoes + mayonnaise (smooth evenly).
• Egg yolks + decoration.

The step-by-step photos below will show you how to put a puff classic in a transparent salad bowl.

With the sequence of layers, you can do it differently.

Divide the potatoes in half and add a layer of potato half just after the fish. The second half remains in place - in front of the yolks. You can also share carrots. These "half-solutions", which increase the number of layers, are especially good in batch serving. Add beauty and air to each transparent glass!

We hope the assembly principle of the classic Mimosa recipe is clear. It remains to take a closer look at the new ideas for the composition and please the eye with elegant decor options. We offer the most simple, but spectacular.

How to decorate and what to add if the classics are boring

What to add?

• Boiled rice instead of potatoes.
• Small cubes of peeled tomatoes on a protein or potato layer.
• Grated hard cheese before or after carrots. Put a piece of cheese in the freezer before rubbing and do not be lazy to grate it finely and quickly right over the plate. Then he gently lie down and add tenderness to the salad.
• Combine cheese and green apple sprinkled with lemon juice.
• Finely chop the olives, making a bright black stripe on the cut of the salad cake. It is best to put the exotic before the carrots.

How to decorate and serve your favorite fish salad?

Tomato peel rose is very easy to make: follow the photo steps.

Do not require explanation and other simple decor options.

Well, who doesn't know "Mimosa"? This is one of the most popular salads among our hostesses. An interesting fact is that such cold appetizer been prepared since the 70s of the last century. He, like "Olivier", has become a real classic and not the first generation of women prepare it every year for all holidays. During this time, the salad has constantly evolved and changed.

Each hostess makes Mimosa in her own way, because over the years of practice, you can modify everything, adjust it to your tastes and prepare this salad with your eyes closed. Because of this classic recipe a little lost, and modern women do not know what that original "Mimosa" should be. This is a recipe for just such a salad, which was prepared many years ago. It consists of only the main five components, which are stacked in layers in order. And how exactly you will find out below.

Ingredients:

• sardines (canned) - 1 can;
• eggs - 5 pcs.;
• onion - 1 small onion;
• hard cheese - 100 g;
• butter (butter) - 50-80 g;
• mayonnaise - 1-2 tbsp. l.;
• greens (parsley, dill) - for decoration.

How to make mimosa salad

The oil must be kept in freezer before cooking, because the thawed one is not suitable for us for mimosa. Let the eggs boil for at least 10 minutes. Remove the husk from the onion and cut it into small pieces. Pour boiling water over the chopped onion so that it softens slightly. Open a jar of canned sardines, drain the oil, and mash the fish itself with a fork. We clean the boiled eggs and separate the whites from the yolks.

Now the fun begins: we collect the ingredients, forming a salad. This puff salad, and we will make a salad in portioned forms (preferably detachable). The first layer is grated egg whites.

The next one is grated cheese.

Now lay out the bow.

Now lay out the grated yolks (we leave one yolk for decoration). Lubricate again with mayonnaise.

Now we take out the butter from the freezer and three it on a grater. We spread the oil in a thin layer on the very top of the salad.

We decorate "Mimosa" with grated yolk.

We take it out of the mold and serve it to the table.

Mimosa salad is known in almost every home. He is on a par with Olivier and Fur coat with herring. At a minimum, our grandmothers and mothers cook it on major holidays. It got its name for its resemblance to a delicate spring mimosa flower - yellow inflorescences imitate yolks, and the snow on which flowers are “scattered” is egg whites.
Today it is often prepared just like that, for the daily menu. The classic Mimosa salad recipe is known to many hostesses, but some recipes will change the idea of ​​\u200b\u200ba familiar dish.

Classic Mimosa salad with saury

Light Mimosa salad with saury is usually prepared according to the following recipe:

• saury with oil - 1 can;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• bulb medium;
• mayonnaise sauce - 300 gr;
• greenery for decoration.

Boil eggs, potatoes and carrots in advance.

Transfer the canned fish to a bowl and mash with a fork.

Finely chop the onion.

The eggs are divided into whites and yolks. Grind the proteins with a fine grater. We do the same with potatoes and carrots.

Arrange layers of ingredients on a salad platter. You can repeat the layers twice, for this you need to divide the existing blanks into approximately two halves. The first is a layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onion. Lubricate with mayonnaise. The next are proteins and carrots, a layer of mayonnaise. Last we overwrite the yolks and decorate with herbs.

On a note. If you use a cooking ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Canned pink salmon step by step recipe

As a fish, you can use pink salmon. This recipe does not use vegetables - a slightly simplified version of the dish. It can only be served as an addition to main courses.

• a can of canned pink salmon;
• 3 boiled eggs;
• 100 gr of hard cheese;
• 200 gr mayonnaise;
• bunch of greens.

To assemble the Mimosa salad, we select a deep transparent salad bowl in which multi-colored layers will be visible. The first layer will be fish. We take the fish out of the jar, knead it with a fork and dilute it with oil to a viscous consistency. Spread in an even layer on the bottom of the salad bowl.

Then there will be a layer of egg white (we cook eggs, potatoes and carrots in advance). Separate boiled yolks, they will be needed for the top layer. Squirrels rub on a grater and put on the fish. Lubricate this and all subsequent layers with mayonnaise.

On a fine grater, chop the carrots into thin shavings. Rub on the same grater boiled potatoes. We spread the carrots on the egg whites, leveling the top.

Finely chop the onion, scald with boiling water to remove bitterness. Squeeze, pour on carrots. Coat with mayonnaise. Pour potato chips onto the onion, add salt if cooked without salt. We generously coat with mayonnaise, otherwise the salad will turn out to be rather dry.

And the final layer will be from grated or crumbled egg yolks. It is not necessary to crush it, this layer should be fluffy, airy. We put the salad in a cool place for several hours, give time to soak.

Before serving, decorate the salad with a sprig of dill or parsley. Serve chilled.

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Mimosa salad - a classic recipe and cooking secrets