It’s hard to go wrong if you say that Mimosa is the most popular salad, which is prepared as often as Olivier. Mimosa is a favorite among fish salad lovers, and this recipe is also a real field for creativity, because there are many variations of the dish. And, although the classic version of Mimosa involves the use of only egg yolks, canned fish, onions and cheese, options with potatoes and rice have found popularity among us. It's hard to say which one I like better, so from time to time I prepare both versions of the salad. Today I will prepare Mimosa salad with rice. For it we need a set of simple and affordable products, and I used canned sardinella as a fish ingredient. If you want to surprise your guests and diversify the taste of your favorite salad, make it more sophisticated by adding canned pink salmon or hard cheese.
Mimosa salad with rice and canned food (simple recipe)
Do you love Mimosa salad? I don’t know why, but my mother adores him. I’ve already tried so many different options, and recently discovered it with boiled rice. She appreciated and praised him. I couldn’t resist either and tried it.
On my own behalf, I will say that the salad is excellent. If you love this snack, then you will definitely like this option. I made it for a birthday, even for guests who don’t really like snacks.
But you can cook for any holiday (if you’re cooking for a holiday, you can choose one of the ten mimosa recipes that I shared earlier).
Personally, I really liked the appetizer, and I made a photo recipe for you. I will describe everything in detail and step by step so that everyone can prepare this dish. I garnished with sprigs of fresh parsley and cranberries. I have frozen cranberries.
I classify this appetizer as a winter one; you know, there are summer and winter salads. For cooking you will need fairly simple and affordable products.
Salad ingredients:
- 150-200 grams of boiled rice
- 2 carrots
- 6 eggs
- 1 onion
- 1 can of sardine in oil
- mayonnaise
Ingredients for pickling onions:
- 1 cup boiling water
- 1 spoon of sugar
- 1 tablespoon vinegar 9%
- 0.5 teaspoon salt
Step-by-step preparation:
For the dish, you can take a sardine (this is an option for every day), and if it’s more expensive, pink salmon in oil. In general, you can put salmon, salmon, sprats, saury or sardine.
Write below what canned food you use to prepare this dish.
I boil rice and put it instead of potatoes, I also use pickled onions, it’s in my mandatory program, it turns out much juicier and tastier.
I marinate the onion in boiling water. I cut the onion into small cubes, add half a teaspoon of salt, a teaspoon of sugar, and 2 tablespoons of 9% vinegar, pour a glass of boiling water over everything, stir, and leave for 20 minutes.
ARTICLES ON THE TOPIC:
- Recipes for Mimosa salad with sardine with photos step by step
- Classic mimosa salad - step-by-step recipes with photos
- Mimosa salad with crab sticks - step-by-step recipes with photos
I boil the rice in plenty of water, add some salt and pour in 2 tablespoons of vegetable oil to prevent it from sticking, a life hack from my mother. Then I put it in a colander and let it cool.
Open the canned food, strain out the oil, and remove the center bones from the pieces. You can put it together with seeds and butter, it’s not for everyone. I knead everything with a fork, it’s faster and more convenient.
I boil the eggs, time them from the moment of boiling for 10 minutes, they come out hard-boiled. I drain the boiling water, fill it with cold water, cool it and clean it. I separate the yolks from the whites.
The dish is prepared in layers, grease each layer with mayonnaise (or draw a mesh of mayonnaise). My first layer is rice, I cover it with sauce, then canned food.
Next, you need to strain the marinade from the onions, drain the marinade, and spread the onions (without water) in a layer on the canned food. Look, if you like more onions, add more, therefore chop 2-3 pieces. and marinate.
You can add green onions, but this is for the spring version; for winter, pickled onions are suitable. If you don't like it, you don't have to put it in.
As you may have noticed in the photo, my salad bowl is transparent. This is “shubnitsa”, that’s what it was called in the store, they took it specially for herring under a fur coat, but lately I haven’t cooked it in a salad bowl, so we switched to herring under a fur coat in lavash, it turns out very tasty and satisfying.
I don’t top the onions with mayonnaise so as not to weigh down the salad. Rub boiled whites onto the onion.
Traditionally, for the recipe, all the vegetables are grated on a large grater blade. It turns out very beautifully if you grate the ingredients using a Korean carrot grater.
Following the layer of proteins is a layer of carrots. Carrots are a different matter.
I take the orange, juicy, sweet one. Then the salad has an interesting sweetish taste and turns out even tastier.
I boil the carrots in advance. For example, on New Year's holidays I boil vegetables in advance, but no more than a day in advance.
I pour Provençal over a layer of grated carrots. You can prepare the sauce at home, or you can buy it at the market or in a store. Choose any percentage of fat content, the main thing is that you like the taste of the product.
For example, I loved the 35% sauce; it tastes tender and pleasant, and not so greasy. Although for this snack I took 67%. In general, be guided by your taste and preferences.
The yolk completes this whole composition. I grate the yolk, I tried chopping it with a fork, but with a grater it turns out finer. We need to cover the entire surface of the salad. I didn’t have enough, but there was enough, I needed to boil more eggs, the salad bowl turned out to be big.
There is no need to crush or press down the yolk. We lay it out, don’t even lay it out, but sprinkle it so that it is a fluffy layer and resembles spring mimosa flowers.
And then comes the most important moment, decorating the dish. We need to decorate beautifully. For this, I have cranberries in the freezer, these are berries. And the herbs are juicy green parsley. The design and decoration are up to your taste, but the classic mimosa can be left as is, sprinkled with yolk, and that’s it. At this point the preparation can be completed.
I decided to add bright rich colors and make the dish more beautiful. Next, according to the rules, all puff salads should be soaked for 1-2 hours. You can put it in the refrigerator or a cool place. To prevent the top of the appetizer from getting chapped, I cover it with cling film.
See what the dish looks like inside. Typically, readers ask to see what the dish is like inside. It's beautiful on the outside, but on the inside? Today I’m showing a photo, I didn’t forget to take it.
This is how I made this simple and delicious Mimosa salad with rice and canned food. I hope you appreciate it, you liked both the appearance and the taste. Cook, try, I think you and your guests will be satisfied! Bon appetit!
Classic Mimosa salad with Cheddar cheese from canned pink salmon
In addition, you can prepare a salad from canned pink salmon, which is called “Mimosa”, and it is recommended to serve such a magnificent dish cold for the holiday table
We will need:
- Cheddar cheese - 80 gr.
- Rice - 160 gr.
- Carrots - 320 gr.
- Canned pink salmon - 190 gr.
- Ground black pepper - to taste
- Potato tubers - 390 gr.
- Table salt - to taste
- White salad onion - 70 gr.
- Boiled chicken eggs - 10 pieces
- Chopped fresh dill - 15 gr.
- Olive mayonnaise – 230 ml
Preparation:
Prepared vegetables, with the exception of onions, should be thoroughly washed using a stiff brush. Then transfer them to the largest saucepan, pour in a sufficient amount of clean water.
Next, you need to boil all the vegetables until soft. Once they are completely ready, they need to be placed on a cutting board and cooled completely.
Boil the rice until tender, then drain in a colander and rinse under running water.
After this, you need to peel the vegetables, then coarsely grate the carrots, finely chop the salad onion, then peel the boiled eggs.
Next, you need to finely grate the egg whites separately.
We also grind the yolks.
Then coarsely grate the Cheddar cheese, then mash the canned pink salmon with a fork.
After this, prepare a transparent salad bowl and place all the components in it in layers, with grated yolks serving as the last layer.
Between all layers it is necessary to create a layer of mayonnaise and dill. Place the prepared layered canned pink salmon salad in the refrigerator for at least two hours.
After this, serve the festive dish to the table. Bon appetit!
Mimosa salad with rice and cheese
The recipe for this salad is well known to many. In the Soviet Union, there was no New Year or Birthday celebration without it. I’ll tell you another variation on how to prepare Mimosa salad with rice and cheese.
Ingredients:
- Canned food – 200 grams
- Rice – 100 grams
- Hard cheese – 150 grams
- Eggs – 4 pieces
- Carrots – 200 grams
- Mayonnaise - 200 grams
- Onions – 1 piece
- Green onions - 1 bunch
- Salt - To taste
Number of servings: 2
How to cook “Mimosa salad with rice and cheese”
1. I pour water into a saucepan and put a pinch of salt, bring it to a boil and boil the rice, then drain it in a colander. I chop the hard cheese on a coarse grater. 2. Boil the eggs and separate the yolks from the whites, grinding the latter on a coarse grater. I boil the carrots and cool them, then grate them on a coarse grater. Wash the onions and green onions, then chop them. 3. Place the mold on a plate and lay out a layer of boiled rice, which I grease with mayonnaise. 4. I open the canned food and chop it with a fork, lay it in the next layer and grease it with mayonnaise again. 5. I put onions on the canned fish and sprinkle the edges with green onions. 6. Next comes a layer of chopped proteins and mayonnaise. 7. Place boiled and chopped carrots on top of the egg whites and spread with mayonnaise. 8. Place a layer of hard cheese on top of the carrots and spread with a thin layer of mayonnaise. I put the salad in the refrigerator for 60 minutes, after which I carefully take out the form. 9. Decorate the salad with finely grated chicken yolks and a sprig of herbs. Bon appetit!
“Mimosa” with beets and pickled onions
Beets give this salad a nice touch and make it look a little like herring under a fur coat. Boil 2 potatoes, 1 carrot and beets, peel the vegetables and grate them on a fine grater. Boil the eggs, cool them, peel them, separate the whites from the yolks and also grate them - the whites on a medium grater, and the yolks on a fine grater. Mash the canned mackerel and sardine from two cans with a fork. Finely chop 1 onion, sprinkle it with sugar to taste and, as soon as the onion juice is released, pour 4 tbsp onion. l. vinegar. After 20 minutes, drain the liquid and rinse the onion with water to remove excess acid.
Now assemble the salad - potatoes, half the fish, pickled onions, carrots, egg whites, remaining fish, beets, yolks. Lubricate each layer with rich mayonnaise, decorate the salad with canned corn and any greens.
The photo of the Mimosa salad shows that it can be decorated in different ways, as your imagination and budget allow. Study recipes for New Year's dishes on our website and don't be afraid to experiment. Let the New Year's table please you with abundance and lift your spirits for the year ahead!
Mimosa salad with canned fish and rice
Mimosa salad with rice is one of the variations of the popular salad. It is often prepared on the occasion of holidays, however, given the availability of all the ingredients and the ease of “assembling” the snack, you can pamper your family with it any day. To make the dish truly tasty and appetizing, use high-quality canned fish for it.
What we 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 classic salad, but with rice
- Boil the rice in advance in lightly salted water and cool. You also need to prepare chicken eggs and carrots. Boil the first ones hard-boiled, and the second 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 - large for general serving, or small for 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, smooth it out, giving it a neat appearance.
- 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 the smallest particles of shell. Divide them into whites and yolks. Grate both parts of the eggs on a medium grater into different containers. Form another layer of snacks from chopped proteins. Lubricate them with mayonnaise.
- Boiled carrots also need to be chopped on a medium grater and then placed on the protein. Gently level it with a spoon and apply a grid of mayonnaise.
- Sprinkle the entire surface of the finished salad with grated yolks. Cover the Mimosa with a lid or cling film, and then refrigerate for 2-3 hours, or even better, overnight. During this time, it will be well soaked and become even more tasty, tender and juicy.
Before serving, garnish the Mimosa salad with sprigs of fresh herbs.
Mimosa with cod liver
This is a simple and tasty dish for the holiday table, the preparation of which does not take much time, and will fit perfectly into the New Year's menu. Drain the oil, remove the cod liver from the jar and mash it with a fork. Boil 3 eggs, chop the whites and yolks separately, grate 3 boiled carrots. Grind 100 g of hard cheese, finely chop a head of salad onion and grate 50 g of cold butter.
Now form the layers of salad in this order: egg whites, cheese, cod liver, carrots, butter, onion, cod liver. Lubricate each layer with mayonnaise, and decorate the top of the salad with grated egg yolks.
