Salad "Mimosa" classic puff

Mimosa salad is a dish with the addition of canned fish, which since the times of the Soviet Union has been extremely popular among our people, no less than the same “Herring under a fur coat” or the traditional “Olivier”.

This dish got its name due to its appearance, decorated with egg yolk and herbs, it is very reminiscent of a spring flower. Meanwhile, many years have passed since the classic Mimosa appeared on tables, and therefore the appetizer has undergone some changes and today it is served using a variety of, sometimes very unusual, ingredients. Each of these cooking methods has its own flavor, and new products in the salad do not spoil its taste at all, but on the contrary, in some cases they even make the dish even tastier and more original.

Classic recipe for Mimosa salad with canned food, potatoes and eggs
Mimosa salad ingredients - we need to take
How to prepare Mimosa salad with canned food - a simple step-by-step recipe with photos
How to properly layer Mimosa salad
Mimosa with salmon and cheese – very tender, layered salad
How to layer Mimosa salad
Delicious Mimosa salad with sardine and rice on the festive table
Step-by-step recipe for making salad with canned sardines and rice
How to beautifully decorate Mimosa salad (video)
How to make Mimosa salad tender and very tasty - tips and cooking secrets

I will be happy to share my favorite ways to prepare Mimosa and tell you how to prepare not only the dish according to the correct, so to speak, “grandmother’s” recipe, but also how to prepare a dish at home with cheese and salmon, with sardines and rice, and even with canned tuna .

What layers does Mimosa have?

Mimosa is a layered salad in which almost everything is finely chopped or grated, and fish fillets are pitted and kneaded.

Each (or almost every) layer is coated with dressing, and you can use not only mayonnaise, but also a number of sauces based on yogurt or sour cream, varieties of bechamel and tartar. It is applied evenly with a mesh.

The laid out layers of Mimosa, on the one hand, should not be too compacted so that the salad turns out light and loose, well soaked in the sauce, but on the other hand, they should be quite dense so that it does not crumble when it is put on plates and eaten.

The bottom layer is usually made of potatoes or sometimes boiled rice replacing it. Potatoes for Mimosa are boiled in their skins - this way they will better retain their shape when chopping and will not wrinkle in the puree. To make the rice crumbly and tasty, you should take the long-grain variety, cook it in hot water and do not stir during cooking, and when it is ready, you should add a little butter to it, stir and leave to steep under the lid for 10-15 minutes.
Next comes the fish, which one to choose depends on the salad recipe, the main action on the fish is to mash it well with a fork and remove all the bones, if any.
The onion is placed directly on the fish in the salad. It can be pickled, or simply finely chopped.
Carrots are added next.
Finish off the eggs. For this salad, they are chosen with brightly colored yolks, because they either go on the top, last layer, or from them and dill sprigs they form a “mimosa bouquet” to decorate the salad.

For a beautiful presentation, Mimosa can be placed in a large glass salad bowl or in portioned salad bowls, or decorated in the form of a cake.

It is simple and convenient to use professional forms for displaying salads, for example, a serving ring or a square.

Before serving, Mimosa should be kept in the refrigerator for an hour or two so that the taste of the salad improves from cooling and all the products are soaked in the sauce.

The calorie content of Mimosa is not constant - for example, in a salad containing fish canned in oil, cheese, butter and fatty mayonnaise, it can reach 300 kcal per 100 grams. If we evaluate mimosa in this regard according to the classic recipe, made from potatoes, canned fish, onions, eggs and carrots, in which mayonnaise is replaced with sour cream, the calorie content of 100 grams of salad will be about 150 kcal.

Description of preparation:

Mimosa salad is a truly festive salad; it has been popular on every holiday table for decades.
Many housewives have their own proven and favorite options for preparing this salad, but today I want to offer you a recipe for how to prepare a classic puff Mimosa salad. I found this version in my mom's cookbook and I really like this recipe. I have never seen butter added to salads, but it is so harmoniously felt here that without it the taste is incomplete. Onions are very important in the salad; I add both onions and green onions, so the taste is the most rich. Try to prepare the popular Mimosa salad according to my recipe. Purpose: For lunch / For dinner / For a holiday table / Birthday Main ingredient: Fish and seafood / Sardine / Mackerel / Dairy products / Cheese / Eggs Dish: Salads / Mimosa salad Geography of cuisine: Russian cuisine

Classic recipe with sardines

Ingredients:

250 g mayonnaise;
a jar of sardines, canned;
230 g carrots;
80 g onions;
320 g potatoes;
4 eggs.

Preparation:

Boiled potatoes and carrots are coarsely grated.
Mash the fish with a fork.
Boil the eggs, crumble the whites with a fork, and finely grate the yolks.
Chop the onions and scald with water.
Place grated potatoes on a plate as the bottom layer and spread mayonnaise on it.
Place the prepared fish.
Spread the onion over the sardine and top with a layer of mayonnaise.
Then lay out the whites, continue with a layer of carrots and coat both layers with mayonnaise.
As a final layer and as an element of decoration for the classic Mimosa, spread the yolk over the salad.

Mimosa salad recipe with canned food

Ingredients:

a can of fish canned in oil;
half a stick of butter;
180 g processed, smoked-flavored cheese;
300 g mayonnaise;
250 g potatoes;
180 g pumpkin;
1 tbsp. spoon of lime or lemon juice;
170 g carrots;
60 g pitted olives, marinated;
5 eggs;
100 g red sweet onion;
2 tbsp. spoons of liquid honey;
ground red pepper;
4 tbsp. spoons of vegetable oil;
sprigs of dill.

Preparation:

Chop the onion and mix it with two tablespoons of sunflower oil, fruit juice, a spoon of honey, ground pepper and chopped parsley leaves.
Let the onion marinate for two hours, then drain the marinade and squeeze the onion.
Boil the potatoes and grate them on a coarse grater.
Cut the pumpkin pulp and carrots into large pieces, roll in a mixture of vegetable oil and honey, place on a baking sheet on a sheet of parchment, and bake until soft for about half an hour in an oven preheated to 180 degrees.
Grate the baked vegetables on a coarse grater and mix together.
Finely grate the cheese.
Chop the olives.
Mash the fish with a fork.
Separate the boiled eggs, grate the yolk, and mash the white with a fork.
Pre-cool the butter in the freezer and turn it into crumbs using a fine grater.
Place grated potatoes on a preferably oval-shaped dish, forming a layer in the shape of a seahorse.
Place half of the fish on top of the potatoes and cover it with onions.
Continue adding carrots-pumpkin, protein, fish with olives crumbled on top, cheese, butter in sequence.
Apply mayonnaise to all layers of the salad, including the one made from oil.
Decorate the surface of the Mimosa by spreading the yolk in a layer.
To decorate in the style of a seahorse, you can use a little red caviar or grated baked carrots and pumpkin.

Mimosa salad not in layers, but mixed

Preparing for the New Year holidays always takes a lot of time, which working people especially lack. You can pamper yourself with delicious and favorite food without lengthy cooking if you make it mixed, not in layers. Additionally, the question may arise of how to replace mayonnaise in Mimosa salad so that it becomes less caloric. To do this, it is recommended to use sour cream and soy dressing.

Ingredients:

pieces of tuna in its own juice – 1 b.;
chicken eggs – 4 pcs.;
hard cheese – 150 g;
soy sauce – 50 ml;
sour cream – 250 g;
balsamic vinegar – 2-3 drops;
mild mustard - 1 tsp.;
white onion – 1 head;
salt and pepper to taste

Preparation:

Boil chicken eggs and potatoes in advance, peel them, cut them into small cubes, leaving 2 yolks for decoration. Place the ingredients in a deep plate. Add chopped white onion to them, as well as mashed tuna fillet. Add a little salt if necessary, sprinkle with ground black pepper.

Next, prepare the salad dressing. To do this, combine sour cream, soy sauce, balsamic vinegar, and mustard in a separate container. Then whisk everything thoroughly with a whisk. If desired, add 2-3 cloves of garlic, passed through a press. Add the required amount of sauce to the main ingredients and stir. Form the salad into a rectangle on a serving plate, and top with finely grated egg yolk.

Delicious Mimosa salad with saury

Ingredients:

a jar of canned saury;
180 g of pickled mushrooms, for example, honey mushrooms;
225 g mayonnaise;
50 g cranberries, pickled or candied;
250 g potatoes;
170 g carrots;
5 eggs;
125 g cheese.

Preparation:

Finely chop the boiled potatoes.
Mash the saury with a fork.
Boil the eggs and crumble them with a fork.
Finely grate the cheese.
Chop the mushrooms into crumbs.
Coarsely grate the boiled carrots.
Make the bottom layer of potatoes.
Take the fish next.
Further distribute honey mushrooms, grated cheese, carrots and protein in layers.
Spread mayonnaise on all layers, including the top of the salad.
Grate the yolk, scatter scarlet cranberries on top of the Mimosa.

How to make Mimosa salad with cheese

Ingredients:

250 g potatoes;
a can of canned salmon;
120 g mayonnaise;
100 g yellow raisins;
70 g onions;
175 g dried apricots;
180 g sour cream;
250 g of cheese, like Russian;
4 eggs;
180 g carrots;
sunflower oil;
dill greens.

Preparation:

Grind the onion, chop it, finely grate the carrots and prepare a soft fry with a golden hue.
Boil the potatoes and grate them on a coarse grater.
Separate boiled eggs into whites and yolks. Finely grate the yolks, crumble the whites with a fork.
Grate the cheese coarsely.
Mix sour cream and mayonnaise.
Steam dried fruits with boiling water for a few minutes, then drain in a colander. Finely chop the dried apricots, but separate a few pieces, as well as some raisins, to decorate the salad.
Mash the fish with a fork.
Place the potatoes first in a square shape.
Place half of the fried carrots and onions on top of it and coat it with sauce.
Distribute the fish further.
Coat the whites with sauce.
Next add the cheese and apply the sauce again.
Distribute the remaining roast and sprinkle dried fruits on it.
Brush the penultimate layer with sauce and spread the yolk over the surface of the salad.
To decorate the salad, take a little mayonnaise and color it with carrot juice. Use a pastry syringe or bag to pipe a wavy line around the edge of the Mimosa.

Create a “fruit tree” from greens and dried fruits set aside in advance.

Mimosa salad for New Year 2021

This is a holiday twist on the popular classic salad. All products must be fresh and of high quality, especially canned fish and cheese. To lubricate the layers, you need to use medium or high fat mayonnaise. Before serving the salad, let it sit for an hour or two.

Ingredients:

1 potato,
1 carrot,
2 chicken eggs,
200 g canned sardines,
½ onion,
2.5 tbsp. l. mayonnaise,
70 g hard cheese,
4-5 sprigs of fresh herbs.

How to cook:

Boil potatoes, carrots and chicken eggs, cool and peel. Then grate the peeled potatoes and place them in a deep salad bowl. Lubricate with mayonnaise.

Remove the canned fish from the oil, mash with a fork and place on top of the potato layer. Level it out.

Peel half a small onion and finely chop it with a knife. Place on top of the fish.

Separate the eggs into whites and yolks. Grate the whites and place the next layer on the fish and onions. Lubricate with mayonnaise and spread over the entire surface of the layer.

Grate the boiled carrots and place on top of the whites, brush with mayonnaise.

Next is the turn of hard cheese. Grate it on a coarse or fine grater, place it on top of the carrots, and make a layer of mayonnaise.

Spread the mayonnaise over the cheese layer and level the surface.

Grate the yolks on a fine grater, sprinkle the salad on top, and garnish with fresh herbs. Now you need to cover it with film and let it brew in a cool place.

Then serve. Bon appetit!

Mimosa salad recipe with pink salmon - classic recipe

Ingredients:

200 g hot smoked pink salmon;
80 g soft cream cheese;
300 g liquid sour cream;
80 g fresh cucumber;
2 cloves of garlic;
25 g fresh dill;
280 g potatoes;
220 g carrots;
half a stick of butter;
6 eggs;
parsley;
2 tbsp. spoons of red caviar.

Preparation:

Cut the pink salmon fillet into smaller pieces or chop in a chopper.
Boil the carrots and potatoes and chop the vegetables on a coarse grater.
Crush the whites and yolks separately with a fork.
Place about 2/3 of the potatoes on the dish first, giving them the shape of a fish.
Distribute half of the carrots with the second.
Combine the previously frozen and finely grated butter with pink salmon and lay out in another layer.
Next, add the remaining potatoes, carrots and egg whites one by one.
Coat each salad layer with sauce.
For the sauce, mix the cheese and sour cream thoroughly, add garlic, passed through a press, grated cucumber with the skin and chopped dill.
Complete the design of the Mimosa in the shape of a “fish” - even out its shape, brush the top with the remaining sauce and spread the yolk in a bright layer.

Before serving, garnish the “fish” with a scattering of red caviar and chopped herbs.

With pink salmon

As a rule, this dish is prepared on the occasion of holidays, but you can pamper your family with it without any special reason. For cooking, tuna, saury or other fish are used, but Mimosa with canned pink salmon, according to many chefs, turns out tastier. The calorie content of this dish is about 180-185 kcal, so after eating just 100 grams of the product, you can be satiated for a long time.

Ingredients:

bulb;
pink salmon in its juice – 1 b.;
potatoes – 3 pcs.;
greenery;
mayonnaise – up to 200 ml;
carrots – 3 pcs.;
eggs – 4 pcs.

Cooking method:

Boil potatoes, carrots, eggs, peel the ingredients. Rub them on a fine-grained grater.
Chop the onion and pour boiling water over it.
Drain the liquid from the can of canned food and mash the pink salmon with a fork.
Grind the egg whites separately from the yolks.
Place the ingredients of Mimosa in the following sequence: pink salmon, onion, mayonnaise, potatoes, a little salt, mayonnaise, carrots, mayonnaise, proteins, mayonnaise, yolks, greens.

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How to cook Mimosa with rice

Ingredients:

half a can of canned tuna;
200 g carrots;
ground black pepper;
half a can of canned squid or octopus;
4 tbsp. spoons of vegetable oil;
2/3 cup white rice;
half a glass of brown rice;
2 tbsp. spoons of lemon juice;
200 g mayonnaise;
half a red sweet onion;
0.5 teaspoons each of salt and sugar;
fresh herbs;
4 eggs.

Preparation:

Combine sunflower oil, lemon juice, salt and sugar, pepper and chopped herbs for the marinade, pour 50-80 ml of almost boiling water over the ingredients and add the onions to the marinade in a bowl, mix everything. Wait until the marinade cools down - then the onion will be ready and all you have to do is squeeze it out.
Boil two types of rice and mix.
Boil the carrots and grate coarsely.
Separate the boiled eggs into whites and yolks, grind each egg part separately.
Mash the tuna with a fork, chop the squid finely and mash everything together.
Place rice on a plate and spread with mayonnaise.
Spread the seafood in a second layer.
Cover them with onion rings and coat everything generously with mayonnaise.
Place egg whites and spread with mayonnaise.
Spread the carrots in the penultimate layer and add more mayonnaise.
Spread the yolks on the top layer.
Garnish the Mimosa salad with dill sprigs.

Recipe for Mimosa in pita bread for the holiday

To make the New Year's puff salad really tasty, the main thing is to choose quality products, especially canned fish. Pieces of tuna fillet in its own juice are perfect for preparing this dish. It is better to use homemade mayonnaise, and other products should be grated on a fine grater. Then the texture will be airy.

Ingredients:

canned tuna – 1 b.;
thin lavash – 3 l.;
chicken eggs – 3 pcs.;
hard cheese – 150 g;
vegetable oil – 150 ml;
mustard – 1 tsp;
lemon juice – 1 tbsp;
white onion – ½ head;
dill greens – 3 sprigs;
mixture of peppers - to taste;
salt - to taste.

Preparation:

Open the can of tuna, pour the brine into a glass, and place the fillet on a plate. Add finely diced onion and chopped greens there. Pepper a little, pour in 2 tbsp. liquid and mash the ingredients with a fork, then stir. Boil chicken eggs, cool and peel them. Then grate the yolks with whites and hard cheese on a fine grater.

At the next stage, start preparing mayonnaise. Separate the egg white into a glass, add a little salt, mustard and lemon juice. Start blending with a blender and gradually pour in the oil in a thin stream. When the mayonnaise reaches the desired consistency, add the remaining fish brine to it and stir.

Make three rectangles of the same size from the prepared pita bread. Take the first sheet, grease well with mayonnaise, lay out chopped chicken eggs and press a little with your palm. Do the same with the second sheet, only use the fish mixture for the filling. Place hard cheese on the third sheet after the sauce. Roll it up, wrap it in foil and place it in the refrigerator. Cut into portions before serving.

How to make Mimosa salad with potatoes

Ingredients:

a jar of canned sardines;
250 g mayonnaise;
300 g potatoes;
sunflower oil;
2 cloves of garlic;
1 tbsp. a spoonful of dried Provencal herbs;
ground red pepper;
1 tbsp. a spoonful of mustard (preferably Dijon);
4-6 pickled gherkins;
1 tbsp. spoon of pickled capers;
3 eggs;
80 g shallots;
200 g canned peas;
dill greens.

Preparation:

Stir in aromatic herbs, vegetable oil, and pepper.
Peel the potatoes, cut into slices and brush on all sides with a mixture of oil and herbs.
Bake the potato wedges in an oven preheated to 180 degrees for about half an hour.
For tartar sauce, pass the garlic through a press, chop the dill, capers and cucumbers into smaller pieces and mix everything thoroughly with mayonnaise and mustard.
Mash the fish with a fork.
Chop the yolks and whites separately with a fork.
Chop the onion into small pieces and scald with boiling water.
Chop the potato wedges and make the bottom layer of salad inside a serving ring and spread with sauce.
Place the fish on top and cover evenly with the onions, then spread a layer of tartar on top.
Sprinkle a layer of green peas.
Spread the last layer of egg white and coat the top of the salad with the remaining sauce.
Sprinkle Mimosa with crumbled yolk.

With cod liver

Due to the high content of vitamins, calcium and other valuable elements in cod liver, this product is one of the most useful. Its second great advantage is its easy digestibility by the body. Mimosa salad with cod liver, in addition to its benefits and lightness, has a very delicate, pleasant taste, so even small children enjoy eating it.

Ingredients:

fresh greens;
medium fat mayonnaise – 150 ml;
boiled potatoes – 3 pcs.;
hard cheese – 100 g;
large red onion;
boiled eggs – 4 pcs.;
cod liver – 1 b.

Cooking method:

The peeled onion is finely chopped, then it is doused with boiling water to remove excess bitterness.
The cod liver is kneaded with a fork in a separate container.
Egg whites, yolks, cheese and potatoes are rubbed into different dishes.
The greens must be chopped very finely, leaving a couple of sprigs for decoration.
Start placing the ingredients on the salad plate. First you need to place the potatoes in a container, then the cheese and cod liver. Layer the salad with mayonnaise (lightly).
Place the egg whites on top, brushing them with sauce as well. Sprinkle the egg yolks over the top of the Mimosa.

Delicate Mimosa salad with apple

Ingredients:

large sweet - sour apple;
100 g Korean carrots (very finely chopped);
a can of canned saury;
300 g potatoes;
60 g onions;
lemon juice;
green onion;
4 eggs;
230 g mayonnaise.

Preparation:

Grate the boiled potatoes on a coarse grater;
Boil the eggs, crumble the whites with a fork, and also grind the yolks into crumbs;
Coarsely grate the apple;
Mash the saury with a fork;
Chop the onions into smaller pieces and pour boiling water over them, sprinkle with lemon juice;
Make the first layer of 2/3 of the volume of potatoes;
Place fish;
Continue laying out, taking turns taking onions, carrots, remaining potatoes, egg whites and apple;
Coat each layer of salad with mayonnaise, and crumble the yolk evenly onto the surface of the salad;
Garnish Mimosa with chopped onion.

With cheese

This version of the dish does not include eggs; instead, two types of cheese are placed in the salad, making it unusual, but nevertheless very tasty. The finished product can be decorated with olives, half rings of tomatoes, herbs, nickels of pickled cucumbers or other ingredients. Below is a Mimosa recipe with cheese that every housewife should try.

Ingredients:

onions – 2 pcs.;
cheddar or Russian cheese – 100 g;
frozen processed cheese – 1 pc.;
potatoes – 2 pcs.;
canned fish – 1 b.;
mayonnaise – 200 ml.

Cooking method:

Potatoes need to be boiled, peeled, and grated finely.
Chop the onion, sprinkle with salt, pour in hot water and leave for 10-15 minutes. Afterwards the water is drained.
The canned food is kneaded in a separate bowl.
Frozen cheese is finely grated, then placed in a transparent salad bowl, greased with mayonnaise on top.
Next, lay out a layer of fish and onions, and again coat the salad with mayonnaise.
Next comes the potato layer and mayonnaise.
At the end of cooking, grate the cheese onto the dish. Mimosa is decorated with greenery.

How to cook Mimosa fish salad with cod

Ingredients:

a can of cod liver preserved in oil;
350 g potatoes;
5 eggs;
350 g mayonnaise;
50 g sun-dried tomatoes;
2 tbsp. spoons of soy sauce;
1/3 cup sunflower oil;
150 g pickled cucumbers;
80 g onions;
250 g carrots;
a bunch of dill.

Preparation:

Chop the onions and pour in soy sauce, after about eight minutes heat up the vegetable oil, pour it into the bowl with the onions, mix everything and leave the marinade to sit for several hours, then pour out the marinade and squeeze out the onions.
Mash the cod liver with a fork.
Chop the boiled potatoes very finely.
Chop the boiled carrots on a coarse grater.
Grind the sun-dried tomatoes into crumbs.
Finely chop the cucumbers.
Boil the eggs, mash the whites with a fork, grate the yolks finely.
Place the first layer of potatoes on the dish, forming the outline of a Christmas tree from it.
Spread the cod liver on top.
Next add pickled onions, egg whites, cucumbers and carrots.
Lubricate each layer of salad, including carrots, with mayonnaise.
Crumble the yolk on top and decorate the Mimosa, using dill to enhance the similarity of the shape of the salad with a Christmas tree, and the sun-dried tomatoes will look like toys in its branches.

Original recipe for Mimosa with crab sticks

Ingredients:

200 g crab sticks;
130 g canned corn;
a glass of rice;
lemon juice;
80 g canned sweet pepper;
some green onions;
250 g mayonnaise;
one sour variety apple;
3 eggs;
200 g carrots.

Preparation:

Finely chop the boiled eggs.
Cut the crab sticks into smaller pieces.
Coarsely grate the boiled carrots.
Cook the rice in salted water.
Peel the apple, grate the fruit and sprinkle with lemon juice to taste, stir quickly.
Finely chop the pepper.
Lay out the rice oval.
Place half of the grated apple on the rice.
Mix corn with crab sticks and spread on apple layer.
Repeat apple layer.
Lay out the carrots.
Distribute the eggs.
Coat each layer with mayonnaise.
Leave some of the mayonnaise to decorate the Mimosa by smearing it on top, by adding chopped green onions and pepper to the mayonnaise.

Delicious and simple recipe for Mimosa salad with chicken

Ingredients:

350 g white chicken fillet;
vegetable oil;
175 g sausage cheese;
a third of a stick of butter;
4 eggs;
160 g canned pineapple;
70 g onions;
220 g fresh champignons;
330 g potatoes;
ground black and white pepper;
180 g mayonnaise;
120 g sour cream.

Preparation:

Boil white poultry meat and chop finely.
Mix the coarsely grated cheese with finely grated butter, cooled in advance in the freezer.
Chop the pineapples finely.
Finely chop the onion and fry it until translucent golden brown.
Cut the champignons into strips and fry until done.
Finely chop the boiled potatoes.
Add sour cream to mayonnaise.
Grate the boiled eggs coarsely, but crumble two yolks separately to decorate the salad.
Use a serving ring to shape the salad on a platter.
Place potatoes as the base of the salad, about two-thirds of the amount.
Top it with fried onions.
Mix the eggs with the champignons and place half of their mass on the onion.
Pepper the new layer of chicken to taste and add a layer of butter and cheese.
Next place pineapples and the remaining potatoes and mushrooms with eggs in succession.
Cover each layer of salad with the sauce, also spread it on the top of the Mimosa and sprinkle it with yolk.