16.12.2017 75 361

Mimosa salad - classic recipe and cooking secrets

Mimosa enjoyed wide popularity during Soviet times. Experienced housewives have brought the recipe into modern life. The salad received this name due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only for the festive, but also for the everyday table. In terms of demand and universal love, mimosa can compete with the famous “Olivier”. Let's look at the most delicious recipes in order.

Mimosa salad: preparation rules

Regardless of the recipe, there is a certain sequence of laying out the layers.

Layer 1- boiled grated potatoes are laid out at the bottom of the dish (in some recipes it may not be present). In this case, the base does not need to be compacted; try to maintain a porous and airy texture. Coat the potatoes with high-fat mayonnaise sauce.

Layer 2- followed by canned fish. First remove all the seeds, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the housewife.

Layer 3- Now it's time to lay out the onions. Chop it into rings or half rings, soak in 6% table vinegar for 5-7 minutes. This move will help eliminate bitterness. Squeeze out, place on top of canned fish and brush with rich mayonnaise.

Layer 4- you need to once again lay out the boiled potatoes, grated on a coarse grater. Try to adhere to the rule of airiness; the vegetable should not be compacted. Spread the layer with mayonnaise.

Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.

Layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Place on top of the total mass and decorate the sides.

Mimosa according to a traditional recipe

• butter (hard, frozen) - 90 gr.
• onions - 110 gr.
• high fat mayonnaise (from 65%) - 185 ml.
• egg - 5 pcs.
• potatoes - 3 tubers
• canned saury, salmon or tuna - 1 package
• hard cheese (for example, “Dutch”) - 160 gr.
• dill - 30 gr.

1. Boil the chicken eggs, then cool and peel each of them. Separate the yolks from the whites and grate the latter. Mash the yolks into crumbs with a fork.
2. Remove the skin from the onion and chop it into half rings. Now soak in a vinegar solution or dip in boiling water to remove the bitterness.
3. Wash the green dill, leave a few branches for decoration, and chop the rest. Grate hard cheese using a jig with small sections.
4. Uncork the container with canned food and drain the oily liquid. Remove the bones from the fish and mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
5. Start sorting the lettuce. Place the potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
6. Now season the mixture with chopped onions and pour in the sauce again. Make a potato layer, seasoning it with mayonnaise. Now place the grated whites and chopped herbs.
7. Next, you need to divide the entire volume of yolks into 2 parts, one of which is mixed with the cheese. Place this mixture on top of the whites. Pour in mayonnaise and add grated butter.
8. Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with sprigs of dill or parsley. Place in the refrigerator for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

• fish-based canned food (any) - 280-300 gr.
• hard cheese (preferably Cheddar) - 120 gr.
• greenfinch (any) - in fact
• potatoes - 3 pcs.
• turnip onions - 3 pcs.
• mayonnaise sauce from 67% fat - 210 gr.
• processed cheese (frozen) - 100 gr.

1. First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform and grate the vegetable on a medium-grain grater.
2. Remove the skins from the onion and cut it into half rings. Mix hot water with salt, dip the onion in this solution. Leave for a quarter of an hour until all the bitterness goes away. Then squeeze out.
3. Open the can and drain off any oil or juice if present. Remove the bones from the fish so that they do not interfere with the taste of the finished dish. Mash the pulp with a fork.
4. Prepare a salad bowl that is transparent or translucent so that the layers are clearly visible. Place grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
5. Now make a fish row, then an onion row. Season with mayonnaise again. On the way is a layer of grated potatoes, similarly drenched in sauce.
6. The final stage has arrived. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle a small amount of chopped dill on top. Leave in the refrigerator for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• onions - 60 gr.
• carrots - 120 gr.
• full-fat mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• table vinegar - 10 ml.
• granulated beet sugar - 20 gr.

1. Rinse the potato tubers, wash them and boil them. Do the same with carrots. Peel the vegetables, cool, then grate on a medium-grain grater.
2. Now boil the eggs, let them cool and cool. Remove the skins from the onion and chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onions in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, remove the saury from the bones and mash. Place in a salad bowl, then pour over the mayonnaise and smooth the layer with a spoon.
4. Separate the whites from the yolks, grate or finely chop the latter. Place saury on top. Brush with sauce again. Now it’s the turn of the grated carrots, they are laid out on the eggs.
5. After re-dressing the salad with mayonnaise, add the onions squeezed out of the water and grated potatoes. Cover with sauce, crumble the yolks, rubbed through a sieve, on top.

• boiled chicken egg - 4-5 pcs.
• canned liver (preferably cod) - 1 pack
• red onion (large) - 50 gr.
• fresh greenfinch - in fact
• boiled potatoes - 3 tubers
• full-fat mayonnaise sauce - 145 ml.
• hard cheese - 110 gr.

1. First you need to peel the red onion, then chop the vegetable into rings. To eliminate any bitterness, place the onion in boiling water for 15 minutes or soak in vinegar.
2. Open the can of cod liver and drain off any excess liquid. Transfer the contents to a separate bowl and turn into a paste with a fork. Prepare several bowls for other ingredients.
3. Grate the boiled egg whites into one bowl, and place the yolks, mashed with a fork, into the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
4. Now rinse the greenfinch. The volume is selected taking into account personal preferences. Chop the dill and parsley, leaving a few branches for decoration.
5. Now choose a salad bowl of the appropriate size and start creating the dish. Place potatoes covered in mayonnaise on the bottom. Then place the grated cheese and liver. Cover lightly with sauce again.
6. Place chopped whites into a dish. Lightly coat with mayonnaise. Decorate the finished salad with mashed yolks and put it in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

• apples (sweet and sour variety) - 50-60 gr.
• pink salmon (hot smoked) - 330 gr.
• egg - 6 pcs.
• potato tuber - 2 pcs.
• white onion - 60 gr.
• mayonnaise - 250 gr.

1. Rinse the potatoes to remove any dirt. Boil, cool and remove the uniform. Grate the tubers using a medium-hole grater.
2. Now boil the chicken eggs. Once cooled, separate the yolk from the white. Grate or chop the latter. Mash the yolks in a convenient way.
3. Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt and soak the onion in this solution for a quarter of an hour.
4. Process smoked pink salmon. You need to select the bones from it, and disassemble the pulp into fibers or grate it. Start forming layers of salad.
5. Take a transparent glass container. Place ½ of the grated potatoes on the bottom and season with mayonnaise. Then add ½ of the entire volume of pink salmon and chopped onion. Pour in the sauce again.
6. Place some of the grated egg white and the remaining potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple and start rubbing it directly onto the fish.
7. Coat the entire salad with mayonnaise sauce, then add the remaining whites and chopped yolks. Place the mimosa in the refrigerator for half an hour to an hour, and serve after cooling.

Mimosa in lavash

• cheese “Gouda” or “Russian” - 180 gr.
• canned sardine or saury - 300 gr.
• egg - 3 pcs.
• sour cream with fat content from 25% - 125 gr.
• Armenian lavash - 3 pcs.
• dill - 25-30 gr.
• green onions - 30 gr.
• mayonnaise with a fat content of 30-50% - 140 ml.

1. First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise and leave in the refrigerator until ready to use. Boil chicken eggs, let them cool and grate.
2. Rinse the green onion and chop it. Chop the dill in the same way. Now spread the pita bread on the table, brush with the prepared sauce.
3. Combine crushed eggs with two types of greens, place this mixture on top of the sour cream-mayonnaise mixture. Pour the liquid out of the canned food and remove the bones from the fish. Grind the pulp with a fork.
4. Now place the sardine or saury on the second pita bread, greased with sauce. Place this pita bread on the first one, spread the third one on top. Apply sauce to bread base and add grated cheese. Now start rolling.
5. Fold the top and bottom edges inward to prevent the filling from falling out. Start rolling the pita bread into a roll, holding it with your fingers. Once you have the “sausage”, wrap it in foil.
6. Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife and serve, garnished with sprigs of herbs.

• cheese “Gouda” or “Peshekhonsky” - 160 gr.
• fresh egg - 5 pcs.
• steamed rice - 180-200 gr.
• freshly ground black pepper - 3 pinches
• mayonnaise 67% fat - 180 gr.
• canned salmon - 1 can
• butter - 90 gr.
• salt - to taste
• white or red onion - 90 gr.

1. Place the butter in the freezer ahead of time to harden. Boil the egg hard, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop it.
2. Cook the steamed rice according to the instructions on the package. Drain in a colander and leave for 10 minutes. After this time, add 20 grams to the side dish. grated butter and 20 gr. mayonnaise sauce.
3. Add salt and ground pepper, mix the ingredients until smooth. Remove the skins from red or white onions, soak in vinegar, then grate on a grater with large holes.
4. Grind the cheese. Remove any oil or juice from canned fish and mash with a fork. Start placing the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the entire volume of rice, then cheese.
5. The listed components are poured with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onion. Re-brush the salad with the sauce.
6. Now divide the available amount of yolks into 2 parts. Place the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Decorate the salad with yolks again and leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - optional
• onion - 1 pc.
• carrots - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil the potato tubers and let them cool. Peel the tubers from their skins and grate them on a coarse grater. Boil the carrots, after cooling, cool them, and chop them with a grater.
2. Divide the boiled eggs into yolks and whites. Chop the second ones with a knife, wipe the first ones with a sieve. Dip the onions in boiling water and leave for 15 minutes to remove the bitterness.
3. Uncork a can of canned food. Pour the liquid from both containers and mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
4. First place salmon on the bottom, then pink salmon and onion rings. Coat the ingredients with mayonnaise, then chop the potatoes and add salt.
5. Season the salad with mayonnaise again, add carrots and sauce. Chop the egg whites and herbs inside and cover with mayonnaise. Top the salad with yolks and cheese (optional).

Fish salad using classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, and cheese. Many housewives prefer to serve the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad

Choose bright original recipes for Mimosa salad on the website. Check out the options with canned and lightly salted red fish, other types of canned fish, cod liver, rice, with or without the addition of boiled vegetables, and a variety of processed and hard cheeses. Get a new holiday dish every time!

The main ingredient of the salad is canned fish. The main thing is that it is canned fish in its own juice or oil. As a rule, mackerel, pink salmon or salmon, and sardine are chosen for the salad. Sprats or cod liver are used similarly. In a lighter version of Mimosa, you can also use crab sticks.

The five most commonly used ingredients in classic Mimosa salad recipes:

Interesting recipe:
1. Boil jacket potatoes, carrots and eggs. Cool. Clean.
2. Grind all prepared ingredients (except onion and fish) on a medium-sized grater.
3. Chop the onion finely, pour boiling water over it for 5 minutes, and marinate.
4. Place half the volume of grated boiled potatoes in the first layer (do not press them). Lubricate or make a grid of high-quality, fatty mayonnaise.
5. On each subsequent layer, except the top one, make a grid or grease it with mayonnaise.
6. The second layer is pre-mashed fish.
7. Next, finely chopped pickled onion.
8. The remaining half of grated potatoes.
9. Then grated carrots.
10. Layer of grated cheese.
11. Layer of egg white.
12. Finally, cover with mashed yolk directly onto the dish.

Five fastest recipes for classic Mimosa salad:

Helpful Tips:
. Instead of canned fish in the Mimosa salad, you can use lightly salted pink salmon, salmon or salmon.
. Prunes will add piquancy to the salad if you chop them finely and place them in the penultimate layer.
. Potatoes can be replaced with boiled rice.
. To give the dish a rich, creamy taste, add grated, pre-frozen butter.

⭐⭐⭐⭐⭐ Mimosa salad - a classic salad recipe with canned fish.

Mimosa salad classic recipe

To prepare a holiday dish, of course, you choose this “Mimosa” recipe or another, because there are a huge number of recipes for this salad, different and interesting, which will be below.

Ingredients:

• Boiled potatoes - 4 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 500 g;
• Carrots - 2 pcs.;
• Canned food (sardines in oil) - 1 pc.;
• Hard cheese - 300 g;
• Vinegar - 1/2 tsp;
• Onions - 1 pc.;
• Greens, ground pepper and salt - to taste.

Cooking method:

1. First of all, boil the potatoes, carrots and eggs, and after cooling, peel them;
2. Then separate the yolks from the whites, then grate the whites separately on a medium grater;
3. Mash the yolk with a fork until fine crumbs are obtained, or finely grind;
4. Grate all the boiled vegetables and cheese on a coarse grater;
5. Peel the onion, chop it into small cubes and fill it with hot water, add half a teaspoon of vinegar. In this way we will get rid of the bitterness of the onion and add a special taste to our dish;
6. From the canned food, transfer the fish into a bowl and mash it with a fork;
7. Now we begin to place it in a suitable bowl or salad bowl. First comes a layer of fish, which we grease with mayonnaise;
8. Then comes the grated protein, on which we also apply mayonnaise;
9. Place carrots in a third layer and also treat with mayonnaise;
10. Next comes the pickled onion, on which we place and level the potatoes on top, and then apply a layer of mayonnaise on it;
11. Another layer is grated cheese, which we also season with mayonnaise;
12. All that remains is to decorate, carefully distribute the chopped yolks over the entire surface.

Mimosa recipe with canned fish

Ingredients:

• Sardine in oil - 1 can;
• Carrots - 2 pcs.;
• Potatoes - 2 pcs.;
• Eggs - 5 pcs.;
• Onion - 1 pc.;
• Cheese - 150 g;
• Mayonnaise - 250 g;
• Salt.

Cooking method:

1. First, prepare the vegetables - boil the potatoes and carrots, peel and grate in the same way as described in the recipe above. Boil and peel the eggs;
2. Finely chop the onion;
3. Boiled eggs - separate the yolks and whites;
4. Mash the sardine with a fork;
5. Now take the salad ring and start layering - potatoes, mayonnaise, half a sardine, half an onion, mayonnaise, half grated cheese;
6. Level all layers with a spatula or spoon. We continue to lay the layers - mayonnaise, carrots, mayonnaise, grated protein, level the last layer of mayonnaise with a spatula;
7. Sprinkle grated yolk on top;
8. Carefully remove the ring and decorate as you wish;
9. This makes an amazing Mimosa salad.

Cooking Mimosa with rice: a recipe for a soft, airy salad

A very popular recipe for this dish.

Ingredients:

• Boiled rice - 50 g;
• Boiled carrots - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Onion - 2 pcs.;
• Canned fish in oil - 1 pc.;

Cooking method:

1. The onion needs to be cut into small cubes;
2. Grate the boiled carrots on a coarse grater;
3. Fry the onion until soft;
4. Grate the yolks and whites separately on a fine grater;
5. Place the rice in the first layer;
6. Lubricate a little with mayonnaise.
7. The next layer is mashed canned food;
8. Mayonnaise again;
9. The next layer is fried onions;
10. Coat with mayonnaise, salt and pepper, add grated egg white;
11. New layer - boiled carrots, coat with mayonnaise;
12. The last layer is grated yolk and place the salad in a cool place;
13. After 2 hours, the Mimosa salad is ready to eat.

Fish salad “Mimosa” with cheese and butter

This recipe is one of the very first; later they began to add potatoes and carrots to the salad. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• Canned fish in its own juice - 250 g (pink salmon or salmon, you can take white fish);
• Boiled eggs - 5 pcs.;
• Hard cheese - 100 g;
• Butter - 20 g;
• Onions (can be replaced with green ones) - 1 pc. small;
• Mayonnaise - to taste;
• Dill - for decoration.

Cooking method:

1. Place the butter in the freezer to cool so that you can grate it later;
2. Place the fish on a plate and mash with a fork. If the fish has bones, remove them;
3. Finely chop the onion;
4. Grate hard cheese (take any cheese you like) on a fine grater;
5. Boil the eggs hard (cook for 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater;
6. Now you need to assemble the salad in layers. Take a serving plate and place half of the grated egg whites in the first layer. The second half is left for decorating the salad;
7. The second layer is all the grated cheese;
8. The third layer is half of the mashed fish. Using a fork, gently smooth the fish over the whites;
9. The fish needs to be greased with a little mayonnaise. On a fine grater, grate the butter, which has previously been frozen, onto the mayonnaise. You don’t have to put any oil at all, you can put just a little bit. It makes Mimosa salad more tender;
10. Place green onions in oil;
11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise;
12. Place the remaining whites evenly on the fish and even out this layer;
13. Brush the mayonnaise onto the sides of the salad and cover the top with a small bowl so you can carefully spoon the yolks into place. Sprinkle the sides with yolk, which will “stick” well to the mayonnaise;
14. Carefully remove the bowl and use a fork to smooth out the yolk;
15. All that remains is to place a mimosa flower on a white background (it looks like snow). Take dill as leaves, make the flowers themselves from the yolk;
16. The salad should sit in the refrigerator for 1-2 hours and can be served.

How to cook Mimosa with canned fish - pink salmon

Our task is to prepare a delicious and simple Mimosa salad according to the classic recipe. For this salad we need a minimum of ingredients. Our salad will consist of a minimum of ingredients in order to learn how to correctly form the main layers and arrange them in a salad bowl.

Ingredients:

• Canned food (pink salmon or salmon) - 1 can;
• Egg - 3 pcs.;
• Cheese - 100 g;
• Mayonnaise -200 g;
• Greens (parsley, dill) - 1 bunch.

Cooking method:

1. Boil the eggs hard, peel and separate the whites from the yolks. Boil hard-boiled eggs for 10 minutes;
2. Finely chop the whites with a knife or grate them on a coarse grater;
3. Place the first layer of whites on the bottom of the salad bowl and level with a spoon. Add mayonnaise and spread it with a tablespoon over the entire surface of the proteins;
4. Mash the fish with a fork or finely chop it with a knife. The fish must be boneless. Perhaps the bones may come in pieces. If you come across bones when slicing, be sure to remove them;
5. Place the chopped fish (pink salmon) on the egg white and smooth it out;
6. Add mayonnaise and brush the second layer of pink salmon well with it and smooth it out;
7. Grate the cheese on a coarse grater;
8. Place the next layer of cheese on the fish;
9. Add mayonnaise and grease the third layer with cheese. Between all the layers we have mayonnaise;
10. The fourth layer is finely grated yolks;
11. Add mayonnaise in the same way. Sprinkle some herbs on top and our classic Mimosa salad is ready;
12. The salad must be refrigerated for 2-3 hours. We are waiting for guests and serving food! Bon appetit!

Fish salad Mimosa with saury and cheese

Mimosa salad with saury and cheese is second only to Olivier and Herring under a fur coat in popularity.

Ingredients:

• Potatoes – 4 pcs.;
• Canned food (saury in oil) – 1 can;
• Onion – 1 pc.;
• Hard cheese – 150 g;
• Carrots – 2 pcs.;
• Chicken eggs – 5 pcs.;
• Mayonnaise – 100 g;
• Fresh dill - 3 sprigs.

Cooking method:

1. Boil the eggs hard for 10 minutes and peel. Boil carrots and potatoes in their skins, peel and grate on a coarse grater;
2. Grate the boiled potatoes on a coarse grater;
3. Place the potatoes in a beautiful salad bowl or plate, distribute them evenly along the bottom of the salad bowl. Our first layer will be with potatoes. Apply mayonnaise to the potato layer and spread it over the entire surface;
4. Transfer the fish from the jar to a separate plate and mash it thoroughly using a fork or knife. Place the fish mixture on a layer with potatoes. There is no need to lubricate this layer with fish with mayonnaise;
5. Peel the onion and cut into small cubes;
6. If the onion is bitter, you can pour boiling water over it for 8-10 minutes. You can also marinate in a weak vinegar solution. In any case, the bitterness from the onion will go away and the onion will be more tender. Place finely chopped onion evenly on the fish;
7. Grate the cheese on a fine grater;
8. Place the cheese on the onion, pressing it down a little with a spoon and apply mayonnaise in the same way;
9. Grate the carrots on a fine grater;
10. Place the carrots on top of the cheese and spread mayonnaise on this layer with the carrots;
11. Separate the egg whites from the yolks;
12. Grate the whites on a fine grater;
13. To give the salad some airiness, place finely grated egg whites on the central part of the salad, not reaching 2-3 centimeters to the edges. Sprinkle this remaining part of 2-3 centimeters with grated yolks on a fine grater. There is no need to crush;
14. Decorate the center of the salad with sprigs of dill and sprinkle it with a little yolk like a mimosa branch;
15. Place the prepared Mimosa salad in the refrigerator for 2 hours to steep.

Salad with canned fish and cucumber

Ingredients:

• Canned fish (pink salmon) – 1 can;
• Boiled potatoes - 4 pcs.;
• Boiled eggs - 4 pcs.;
• Fresh cucumber - 1-2 pcs.
• Mayonnaise - to taste.

Cooking method:

1. Grate 2 peeled potatoes onto the prepared plate;
2. We put pink salmon out of the jar, mash it with a fork, and lay it out in a second layer. If necessary, you can add salt to your taste;
3. Grate 2 more potatoes on top;
4. Coat this layer with mayonnaise;
5. Next comes a layer of coarsely grated cucumber;
6. Lightly add some salt to the top of the cucumbers and coat with mayonnaise;
7. We peel the eggs, separate the yolks from the whites;
8. First, rub the whites into the salad, coat them with mayonnaise;
9. The last layer is the egg yolks;
10. Decorate with greens. Bon appetit!

Let's prepare Mimosa with chicken. The salad turns out tender and airy

Ingredients:

• Boiled chicken breast - 400 g;
• Boiled carrots - 200 g;
• Boiled potatoes - 400 g;
• Boiled eggs - 4 pcs.;
• Cheese - 250 g;
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. Finely chop the chicken breast;
2. Grate carrots, potatoes, eggs, cheese on a coarse grater;
3. Place potatoes on the prepared plate as the first layer, add salt and pepper;
4. We coat it with mayonnaise and the next layers will be made of carrots and chicken meat, which we also add salt and pepper, after which we grease it with mayonnaise;
5. Next comes a layer of eggs, which we sprinkle with grated cheese, and the Mimosa salad is ready.

For onion lovers, you can add finely chopped onions after the layer of chicken meat, it is advisable to use sweet varieties, or before using it, pour boiling water over it, then the bitterness will go away. And if you have a smoked chicken breast, I advise you to use it, the taste will be unforgettable.

Step-by-step recipe: Mimosa with crab sticks

Ingredients:

• Boiled potatoes - 600 g;
• Boiled carrots - 250 g;
• Large boiled eggs - 4 pcs.;
• Crab sticks - 200 g;
• Cheese – 100 g;
• Mayonnaise - 250 g;
• Salt - to taste.

Cooking method:

1. Chop the crab sticks very finely and divide them into 2 parts;
2. We put part of the crab sticks on the salad bowl as the first layer, and the second part is placed on a layer of potatoes, if you have a wide salad bowl, you can lay them all out in one layer, coat the top with mayonnaise;
3. Grate the potatoes on a coarse grater, add a little salt, maybe pepper, and also grease them with mayonnaise;
4. Next comes grated carrots, coated with sauce and a layer of grated eggs;
5. Coat the entire surface with mayonnaise and sprinkle with cheese, put in the refrigerator for 2 hours so that the salad is well soaked.

New Year's salad with hard and melted cheese

The uniqueness of this New Year's salad recipe is due to the absence of boiled eggs in its composition and the presence of hard and soft processed cheese, which gives it a pleasant cheesy and creamy taste.

Ingredients:

• Canned fish in oil or natural juice - 1 can;
• Hard cheese - 100 g;
• Processed cheese - 100 g;
• White onion - 2 onions;
• Potatoes, boiled “in their jackets” - 2 large potatoes;
• Mayonnaise for coating layers - 200-250 g.

Cooking method:

1. Pre-chill all ingredients for this salad;
2. Peel the potatoes and grate them on a coarse grater;
3. Store both types of cheese in the freezer until immediate use;
4. Chop the fresh onion finely with a knife and leave in hot water, sprinkled with three pinches of salt, for 10-15 minutes, after which drain the onion in a colander;
5. Mash the canned fish, freed from oil or natural juice, with a fork in a separate container;
6. All ingredients are crushed and are in different containers. You can start forming the “Mimosa” by placing the prepared ingredients in layers in a suitable dish, coating the layers with mayonnaise or a mayonnaise mesh in the following order: 1 - frozen cheese grated on a fine grater; 2 - chopped canned fish; 3 - chopped onion; 4 - grated potatoes; 5 - an even layer of mayonnaise; 6 - an even layer of bright yolk ground through a sieve.

Place the finished salad in the refrigerator to soak the layers for 2-3 hours, and it is better to decorate with fresh herbs before serving to the New Year's table.

Cooking Mimosa with tuna

Another delicious Mimosa salad is made if you make it from tuna and add green onions to the layers instead of onions. This will greatly refresh its taste and make it unforgettably piquant. Tuna is considered a very healthy fish, but the oil version is not very dietary. If you want to make the salad lighter, use tuna in its own juice. Mayonnaise, unfortunately, cannot be removed from this salad, as it creates the basis of taste and layers. You can simply spread it on not all layers, and do it in a very thin layer.

Ingredients:

• Tuna in oil - 2 cans;
• Boiled potatoes - 3 pcs.;
• Boiled carrots - 1 pc. (large or 2 small);
• Boiled eggs - 5 pcs.;
• Green onions - a bunch;
• Mayonnaise - 150 g;
• Dill - for decoration;
• Salt - to taste.

Cooking method:

1. Prepare all the ingredients for the salad. Boil potatoes and carrots in their skins, then peel and cool. Boil the eggs, but boil for no more than 10 minutes, so that the yolk does not turn green and the salad turns out beautiful. Grate the whites on a coarse grater and the yolks on a fine grater. Cut the onion into small slices. Remove the tuna from the can without oil, remove the bones and mash it with a fork into very small pieces;
2. Place potatoes as the first layer. You can grate it on a coarse grater directly into the salad bowl, and then give the layer the desired shape. Lightly press it down with a spatula and spread it with a thin layer of mayonnaise;
3. Now place the fish on a layer of potatoes and gently smooth with a fork. There is no need to smear this layer with mayonnaise so that the taste of the fish is brighter;
4. Now sprinkle the tuna layer with green onions and spread it with mayonnaise using a spatula or spoon;
5. Place the next layer of carrots, grated on a fine grater. And again mayonnaise;
6. The penultimate layer of ours is grated whites, which will become the background of our picture;
7. Now we will make a Mimosa flower from the yolk and a sprig of dill. To do this, place the dill in the middle of the dish and fluff it up. Use a spoon to place small mounds of mimosa florets on top of the dill. Place the remaining yolk in a frame around the flower. It will turn out very beautiful and festive. Real Mimosa salad;
8. Let the salad sit in the refrigerator for at least an hour, preferably two. After this, he will be ready to receive guests or a family holiday. Eat with pleasure!

Mimosa with smoked fish - salad recipe

Ingredients:

• Mayonnaise - 150 g;
• Onion – 1 pc.;
• Boiled potatoes – 2 pcs.;
• Apple – 1 pc. (sweet and sour);
• Hot smoked mackerel fillet - 185 g;
• Boiled eggs – 6 pcs.;
• Dill – 2-3 sprigs.

Cooking method:

1. Peel the potatoes and grate them on a coarse grater;
2. Chop the onion very finely;
3. Three apples on a coarse grater;
4. Separate the mackerel from the skin, bones and knead into thin fibers;
5. We peel the eggs, separate the yolks from the whites and grate them separately;
6. Place the prepared form on a dish. Lay out the potatoes as the first layer;
7. Next comes fish, onions and a layer of mayonnaise;
8. The next layers are egg whites, apple, coated with mayonnaise;
9. Sprinkle with egg yolks. Place in the refrigerator for at least 2 hours to soak the salad;
10. Carefully remove the form, decorate and enjoy your meal.

Delicious salad with shrimp “Mimosa”

Ingredients:

• Peeled, boiled shrimp – 200-300 g;
• Boiled eggs – 4 pcs.;
• Boiled potatoes – 3-4 pcs.;
• Cheese – 150 g;
• Apple – 1 (green);
• Boiled carrots – 1 pc.;
• Mayonnaise - to taste.

Cooking method:

1. Frozen ready-made shrimp are thawed, peeled, if fresh, boiled and peeled;
2. The potatoes are boiled in their skins and grated on a coarse grater;
3. The apple is peeled and also grated;
4. Cheese and carrots are crushed through a coarse grater;
5. Egg yolks are separated from the whites and grated separately;
6. The salad is laid out in layers, you can assemble it on a salad bowl, you can use a mold.

Sequence of layers:

• Shrimps;
• Egg whites;
• Potato;
• Apple;
• Carrot;
• Egg yolks.

Mimosa with potatoes and canned food - favorite salad

Ingredients:

• Canned food – sardines in oil;
• Potatoes – 2 pcs.;
• Chicken eggs – 4 pcs.;
• Carrots – 3 pcs.;
• Mayonnaise, salt, spices - to taste.

Before you start cooking, boil the carrots, hard-boiled eggs and jacket potatoes. Clean each product afterwards. Once all the ingredients are ready, you can get creative.

Cooking method:

1. Remove the sardines from the jar along with the oil. Liquid is required to make the dish more juicy. Remove the bones from the fish and shred with a fork in a small amount of oil;
2. Peel and chop the onion;
3. Separate the eggs from the shells. Separate the white and yolk. Grate the second ones on a fine grater;
4. Pass boiled potatoes and carrots, as well as egg white, through large cells. Place everything in front of you and start collecting;
5. Place the sardines in the first layer in the bowl. Flatten to create an even cushion;
6. Next, place the onion, also evenly over the entire area. If desired, you can add salt to the layer;
7. Now it’s the turn of the grated potatoes. Press gently so that there are no lumps;
8. Season the layer with salt and mayonnaise;
9. There is a layer of carrots on top. Add some salt and add more sauce;
10. Now it's the turn of the proteins. Sprinkle with salt and dressing;
11. Finish the composition with a cap of egg yolks. Place in the refrigerator for a couple of hours to soak. Afterwards you can serve it immediately.

Mimosa with rice - a wonderful puff salad

This salad goes great with any drink, especially red and white wine. It looks beautiful on the table among various types of dishes.

Ingredients:

• Egg - 5 pcs.;
• Mayonnaise sauce - 200 g;
• Onions - 2 heads;
• Canned fish in its own juice or with a little added oil (pink salmon, saury or tuna) - 250 g;
• Green salad - 1 head;
• Hard cheese (coarsely grated in advance) - 250 g;
• Fresh carrots - 160 g;
• Long grain rice - 150 g.

Cooking method:

1. Boil the eggs until hard-boiled. Cool and peel off the shell. Separate the whites from the yolks. Chop the whites very finely and place in your bowl. Mash the yolks with a fork in a plate (for soup) and leave them there;
2. Boil rice in salted water. After decanting, transfer it to a bowl and cool;
3. Wash the carrots. Without peeling it, boil it in salted water (as for a vinaigrette). Cool the carrots, peel them and grate them coarsely. Transfer to a bowl;
4. Peel the skins off the onion. Wash it and cut it into thin, almost transparent half rings;
5. Transfer onion rings to a bowl or saucepan. Pour boiling water over them for a quarter of an hour. This procedure is necessary to remove excess bitterness from the onion;
6. Then drain the liquid, rinse the onion with ice water, strain and leave in a bowl;
7. Mash the canned fish with a fork in a plate along with the juice;
8. Wash the lettuce leaves individually in ice water;
9. Place the prepared products in layers on a salad bowl with small sides;
10. 1st layer – lettuce. Without cutting, place the leaves on the bottom of the salad bowl, so that there is no free space left there. Apply a light layer of mayonnaise sauce to the salad;
11. Place half of the cooled boiled rice in the 2nd layer. Grease it with a little mayonnaise too;
12. 3rd layer – half of the grated cheese. Mayonnaise should not be put on cheese;
13. 4th layer – half of the chopped egg white. You don't need to put mayonnaise sauce here either;
14. 5th layer – half of the prepared onion. You don't need mayonnaise yet;
15. 6th layer – canned food mashed in its juice. On top of them is a generous layer of mayonnaise;
16. 7th layer – the remaining half of the onion. No mayonnaise sauce is needed;
17. 8th layer – carrot. Place a little mayonnaise sauce on top of the carrots;
18. 9th layer - the remaining boiled rice, poured with a generous layer of the remaining mayonnaise;
19. 10th layer – protein. 11th layer – remaining grated cheese. 12th layer – chopped yolk;
20. Place the prepared Mimosa salad in the refrigerator for an hour. Serve with a spatula, which will be used to spread the salad.

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The name of the salad accurately conveys its external similarity to the spring flower of the same name. Dietary mimosa salad can be prepared both for a holiday and just for dinner.

There are many different recipes for this dish, and not only the layers change places, but also the ingredients.

Thanks to the salad's subtle taste and delicious aroma, it can be served with white wine, martinis, and sparkling wines. The combination of the dish with white wine is especially advantageous.

Such an ensemble will become a real table decoration.

Subtleties in preparing dietary mimosa

This bright salad appeared quite recently, in the 70s. This has led to the fact that the recipe for the dish contains the most affordable ingredients.

And yet, after all this time, it remains relevant today. However, to make the snack really tasty, you will need to take into account all the features and secrets of the process.

The main nuance in its preparation is the temperature of the components used in it. It must be identical.

This effect can be achieved by placing the food in the refrigerator for 30 minutes. This subtlety will help all layers become neat.

When selecting fish, first of all you should pay attention to marine species: mackerel, horse mackerel, tuna and pink salmon.

A small modernization of recipes can turn a classic high-calorie recipe into an affordable light dish for everyday life and holidays. To do this you should:

• eliminate butter from the recipe;
• replace with another low-calorie sauce;
• instead of canned fish in oil, buy tuna canned in water;
• make a layer of salad not from boiled, but from raw carrots;
• exclude potatoes; they can be replaced with an apple.

It doesn't hurt to pay attention to boiling the eggs. It should last no more than 10 minutes, since further cooking will lead to a greenish tint to the egg yolk.

Considering that it is the final accord of the salad, its color should remain bright yellow.

Diet recipe for mimosa salad with canned fish

Preparing a salad according to the classic recipe does not take much time:

• boil potatoes (3 pcs) and carrots (2 pcs) in their skins, as well as hard-boiled eggs (4 pcs). Wait until they cool down after cooking;
• Peel the vegetables and grate them;
• peel the boiled eggs and divide them into yolk and white;
• Place potatoes in a serving plate as the first layer and brush with sauce;
• The next ball is to put saury canned in its own juice (200 g). First you need to mash it with a fork. Add a little sauce on top;
• after that, lay out a layer of chopped green onions (1 bunch), and egg whites and sauce on top;
• a layer of carrots greased with a little sauce;
• The dish is completed with a yolk, which is used to decorate the top to resemble a mimosa;
• Instead of high-fat mayonnaise, you should use low-calorie sour cream or yogurt.

Mimosa salad with tuna and yogurt

This salad does not take long to prepare, but looks festive. In addition, its calorie content will be only 256 kcal per 100 g.

Due to the fact that the salad is made in layers, you should first prepare the components for them:

• mash 1 can of canned tuna with a fork;
• boil 3 chicken eggs and one carrot;
• grate 50 grams of cheese on a fine grater;
• 50 grams of yogurt are mixed with 2 large spoons of soy sauce, thus obtaining a salad dressing sauce.

The layers are formed in this order: grated whites, sauce, cheese, sauce, tuna, sauce, carrots and onions, sauce, and grated yolk on top.

Diet mimosa recipe without potatoes and mayonnaise

This version of the salad is in no way inferior to the classic version, but has a lower energy value, which is important if you want to keep your figure in shape. Required set of ingredients:

• onion – 1 head;
• carrots – 1 piece;
• chicken eggs – 3 pcs;
• fresh cucumber – 2 pcs;
• hake fillet – 400 g;
• salt to taste.

To prepare the sauce:

• walnuts – 200 gr;
• garlic – 1 clove;
• purified water – 3-4 tablespoons;
• cilantro to taste.

First, rinse the boneless fillets under running water. After this, it is immersed in boiling water and cooked over low heat until tender. Then the water is drained and the cooked fish is cooled. Then mash the fish with a fork to make a paste.

Grind the cucumber on a coarse grater, and chop the onion into small cubes. To prevent the onion from becoming bitter, pour boiling water over it for 10 minutes.

Now you can start preparing the sauce. To do this, the nut kernels are placed in a blender, cilantro is also added there, and everything is crushed into a paste. To create the consistency of the sauce, add warm water little by little.

The salad should be assembled in layers: start with fish, then carrots, chicken protein, cucumbers and onions. Cover each ball with lean sauce.

To top it off, the salad is decorated with yolk and placed in the refrigerator to soak.

Dietary version of mimosa salad with apple

This recipe will help you prepare a low-calorie dish with the following products:

• 200 g canned tuna;
• 3 boiled eggs;
• 3 fresh carrots;
• apples (3 pcs);
• 1 onion;
• salt and pepper as desired.

The first layer is grated apple and greased with a thin layer of low-fat yogurt.

At the next stage, chopped tuna is laid out, and chopped onions are added to the same layer. Spread some yoghurt on top again.

The next step is to lay out fresh carrots, grated on the finest grater.

After it is also coated with sauce, all that remains is to decorate the top of the salad with yolk.

Looking for low-calorie and delicious food options for your holiday table? Then the recipes will definitely come in handy.

Diet mimosa salad with rice

To prepare this dish you need:

• 200 grams of rice;
• 230 g sardines in oil;
• 4 eggs;
• 1 carrot;
• 1 blue onion;
• 150 grams of sauce.

Rice should be boiled in hot water at the rate of 0.5 cups of rice and 2 cups of water. After it is ready, you should throw it in a colander and let the liquid drain.

Chop the onion into cubes and marinate for 20 minutes (200 ml of water, 4 large spoons of vinegar and 10 g of sugar).

After the can of canned food is opened, the oil should be drained and the fish bones removed. Then chop the fish. Next, boil the eggs and separate the whites from the yolks. Remove the peel from the boiled carrots and grate them.

The salad is formed in layers: boiled rice, canned food, pickled onions, boiled whites, carrots, yolks. All layers, except the top one, are smeared with a special sauce.

For the sauce you will need yogurt (150 g) and chopped shallots (20 g) and dill (20 g), a little salt.

Avocado Mimosa Recipe

1. Mix chopped tuna (1 can) with green onions (bunch).
2. Remove the top layer of peel from one large avocado and grate it on a fine grater. The same should be done with 80 grams of cheese.
3. The sauce is prepared from low-fat sour cream (100 g) and 2 tablespoons of soy sauce.
4. You need to place a cooking ring on the plate, which it is advisable to grease with oil first, so that you can easily remove it later.
5. Place ½ tuna on the bottom, then ½ cheese, ½ avocado.
6. Each time the layers are coated with a specially prepared sauce. After this, the layers are repeated again.
7. Sprinkle the top of the dish with chopped dill and place in the refrigerator for 40 minutes.
8. Then you can remove the ring and serve.

Variant of dietary mimosa with red fish

Seafood salad without mayonnaise will undoubtedly be healthy and tasty. It can be consumed even by those who are on a diet:

• 150 grams of lightly salted fish (salmon, trout, salmon or pink salmon);
• 1 beet;
• 1 carrot;
• 2 eggs;
• half an onion;
• 70 grams of hard cheese;
• 30 grams of sour cream.

These components of the dish must be brought into proper form: cut the fish into pieces, grate the cheese and eggs on a coarse grater.

You need to form the salad in a bowl, which is pre-lined with cling film.

Then lay out the layers: fish, finely chopped onion, a layer of sour cream, egg, sour cream, carrots on a coarse grater, sour cream and beets.

After the dish has cooled for an hour, you can take it out and turn it over onto a special plate, carefully remove the film. As a result, the fish will be on top and the beets will be the bottom layer.

Diet mimosa with cod liver

This is a delicious version of a long-familiar salad. It turns out tender, aromatic and light on the stomach.

1. Carrots (2 pcs), eggs (3 pcs) and potatoes (2 pcs) should be cooked until tender.
2. Open the can of cod liver, drain the oil, and chop the liver into small pieces. Place everything in a salad bowl and smooth it out.
3. Next is the onion – it should be peeled and finely chopped.
4. Sprinkle chopped onion on top of the liver and coat everything with sauce.
5. Peel the potatoes and rub them through a coarse grater, place in the next layer and coat with sauce again.
6. The carrots are also peeled and chopped, placed on top of the potatoes and greased again.
7. All that remains is to grate the next layer of egg whites, add a little sauce and garnish with grated yolk.
8. It is better to use one of the low-calorie homemade options as a salad dressing sauce.

As the holidays approach, you may also find these 7 Unconventional Options Helpful .

Diet recipe for mimosa with crab sticks

This option has become especially popular recently.

1. The most important thing is to purchase juicy crab sticks, you will need 290 - 320 g. Boil 4 eggs, 2 potatoes and 1 carrot until tender.
2. Root vegetables need to be transferred from boiling water to cold water. In this way, easy peeling can be achieved.
3. Crab sticks must be chopped into cubes.
4. Grate the eggs separately from the yolks.
5. We assemble the salad in layers. Place half the potatoes on the bottom of the plate, followed by the whites, followed by the crab sticks. Each time the layers are coated with sauce.
6. The next layer is the second part of the potatoes with the sauce, followed by carrots and yolks.
7. This dish can be decorated with bell peppers or herbs.

Chicken mimosa recipe

Boil 300 grams of chicken fillet, cool it and cut it into small pieces.

Boil potatoes (2 pieces), cool and grate.

Hard-boil eggs (2 pcs) and chop on a coarse grater.

Peel one onion, finely chop.

It remains to grate 100 grams of hard cheese.

All ingredients should be divided into two parts because the layers will be repeated twice. So, potatoes are laid out first, followed by mushrooms, chicken, onions, eggs and cheese.

For the sauce, you can use the following recipe: add 50 grams of feta and a few sprigs of dill to 200 ml of yogurt. Everything needs to be mixed in a blender, resulting in a delicious sauce with a thick consistency.

Mimosa salad with corn

You can get this snack option by following these recommendations:

• Potatoes (2 pieces) and carrots need to be washed and boiled in salted water until tender. Vegetables should be cooled, peeled and grated on a coarse grater;
• canned sardine (240 g) is kneaded to a mushy state;
• onion (1 piece), finely chopped into squares;
• drain liquid from canned corn (1 can);
• Also boil eggs (3 pieces), peel, separate into white and yolk and chop them.

Lay out layers with sauce added between them: potatoes, fish, onions, carrots, part of the corn, whites, corn, yolks.

Instead of mayonnaise, it is better to prepare a sauce from 100 ml of yogurt and 1 tablespoon of lemon juice.

Dietary version of mimosa in pita bread

1. The appetizer begins by boiling eggs (4 pcs), cooling and chopping with a grater.
2. Grind cheese (100 g) using a grater.
3. Mash tuna meat (180 g) with a fork, draining the water from the can in advance.
4. Finely chop green onions (10 g), parsley (10 g) and dill (10 g).
5. Place the pita bread on the table surface and divide it into 2 parts. In total you should get 4 pieces of pita bread, each of which needs to be covered with yogurt (250 g).
6. After the first pita bread is covered with cheese, it needs to be rolled into a roll.
7. Grated eggs and herbs are laid out on the second sheet.
8. Place the first one at the beginning of the second pita bread and roll them together.
9. Place the fish and herbs on the third sheet and roll it together with the first two into a single roll.
10. All that remains is to fix them with cling film and put them in the refrigerator for 2 hours.

Despite the fact that salads with mayonnaise are prohibited among people who watch their shape, nothing is impossible.

Minor adjustments to the mimosa salad recipe can turn a mayo-heavy, buttery calorie explosion into a diet-friendly salad. And this once again proves that people can eat both tasty and beneficial for their body.

Forward to slimness!

Do you want to lose weight without dieting? Do you need help and moral support on your way to a healthy and slim body?

Then let's get acquainted :) My name is Daria Khimchenko and I am the author of the project and part-time certified nutritionist-nutritionist.

Write me a letter indicating your goals and the note “Forward to slimness” by e-mail [email protected]