Mimosa salad with canned fish is a classic recipe. Salad "Mimosa" with cheese: proven and original recipes. Mimosa salads with cheese, rice, potatoes, cod liver

Be sure to try the Mimosa salad with canned food and cheese. He possesses pleasant taste and also very useful. Unlike the classic recipe, in this salad the fur coat will be made from cheese and yolks. This variation of the salad will appeal to all lovers of protein foods. Step by step recipe with a photo will help you understand how to properly form a dish and decorate it.

Cooking time - 60 minutes.The number of servings is 6-8.

Ingredients

Salad "Mimosa" is a wonderful dish that every hostess serves to the table with special joy. After all, it is precisely by the way the culinary specialist knows how to decorate "Mimosa" that his skill is evaluated. In a salad, the main thing is not only appearance, but also taste characteristics. It is no coincidence that experienced chefs pay so much attention to the cooking process and the selection of ingredients.

Everyone's favorite Mimosa salad consists of the following ingredients:

Canned fish (saury, pink salmon, sardine, etc.) - 1 can.
Potatoes - 200 gr.
Carrots - 150 gr.
Cheese - 150 gr.
Eggs - 4 pcs.
Onion - 1 pc.
Mayonnaise - 200 gr.
Rice - 150 gr.
Dill greens - 2-3 sprigs for decoration.

Some housewives add canned or fresh cucumbers. It is especially pleasant to prepare such a salad in winter, when there is so little fresh vegetables. Therefore, we suggest that you include one fresh green cucumber in the composition of the dish.

How to cook Mimosa salad with canned food and cheese

This Mimosa salad recipe with canned food and cheese is far from classic. Although the basics remain the same - all products will be laid out in layers. This original holiday option will appeal to everyone without exception!

First you need to boil vegetables and eggs.

While they are cooling, cook the rice. Unlike the standard Soviet version, in this Mimosa salad the first layer will not be fish, but cereal.

Put the salted cooked rice on a dish and let it cool. Spread with mayonnaise and put small pieces of fish on top.

Chop the onion on it and salt a little.

Then it's the turn of the potatoes.

Next comes the cucumber. It is enough to finely chop or grate it into coarse grater.

Then you need to lay the chopped boiled proteins.

The last layer is carrot.

Cheese and yolks must be grated separately. We will decorate the top of the fish salad with them.

You can do this in different ways. Use our ideas on the photo to learn how to decorate "Mimosa".

Video recipe for Mimosa salad with canned food and cheese

Mimosa salad with canned food and cheese is very popular and in demand. He possesses delicate taste, incomparable to anything else. Now is the time to prepare for the imminent feast, so our recipe will be just in place. Do not forget to stack the products in the ways suggested here. They are proven and can guarantee you best taste, and you better take another day for experiments.
Pay attention to how the cook quickly rubs the canned food. Cheese here is not just decoration. However, watch the video and draw your own conclusions.

Surely this simple puff salad many hostesses cook for March 8, right? Easy to prepare, affordable, tender and so delicious salad Mimosa has long and firmly won universal love. And the name fully reflects its appearance - fluffy mimosa flowers on a snowy hill. Today we will prepare one of the Mimosa salad options - with cheese!

In general, it must be said that the classic, original recipe for this delicious dish hardly anyone knows. However, its three essential ingredients remain unchanged - canned fish, boiled eggs and mayonnaise. Meanwhile, numerous recipes for this festive salad vary depending on the preferences of the cooks who prepare it.

So, for example, Mimosa fish salad comes with canned sardine, saury, pink salmon, mackerel, cod (cod liver) and even crab sticks. That is, almost any canned fish. Eggs can also be used not only chicken, but also quail. There is a Mimosa salad with apples (very juicy option), many people like this dish with a layer of soft butter.

Today I will share with you my recipe for Mimosa salad with cheese, in addition to which it also includes boiled carrots(who loves) and potatoes. I do not add oil, since our strong half does not accept it in the finished dish. But the cheese goes with a bang! By the way, this product can be chosen according to your taste and possibilities.

Mimosa salad is served not only on one common dish, but also in portions (only necessarily in layers) - this way it looks even more impressive and presentable. Before serving, this delicious salad must be allowed to stand in the refrigerator and soak for several hours.

Ingredients:

(250 grams) (100 grams) (300 grams) (200 grams) (130 grams) (4 pieces ) (3 tablespoons) (3 tablespoons)

Cooking step by step with photos:

The recipe for this delicious salad includes any canned fish (you can use both natural and with the addition of oil), potatoes, carrots, onions, chicken eggs, cheese such as Russian or Dutch, as well as sour cream and mayonnaise (best homemade) as a sauce. Optionally, use a couple sprigs of fresh dill to garnish the finished Mimosa Cheese Salad.

The first step is to cook vegetables (potatoes and carrots) in their uniforms and hard-boiled eggs. We tear off a jar of canned fish and transfer the contents to a plate. We take out the spinal bones from the pieces (although they are soft, but I don’t like it when they get on the tooth), and knead the pulp with a fork. Whether or not to use liquid from a jar in a salad is a matter of taste (I use it).

Then add the onion to the fish, which needs to be peeled and finely chopped with a knife into cubes. The amount of onion depends on your taste preferences. In my case, a larger than average bulb is used. If you come across a very vigorous vegetable, from which it just knocks out a tear, you can get rid of bitterness. To do this, scald the chopped onion with boiling water, and then pour it over with ice water - all the unpleasant smell and bitterness will go away. You can also pickle onions in a mixture of salt, sugar and lemon juice(we take it by eye), then the finished Mimosa salad will have a piquant zest. Mix the fish pulp with onions and leave for now to work on other ingredients.

Grind any hard or semi-hard cheese (Russian, Dutch, Poshekhonsky and the like) on a fine grater. Only not on the one that gives puree, but a little larger, so that the cheese turns out to be small, airy and fluffy.

During this time, chicken eggs were boiled - usually they are boiled hard-boiled for 8-10 minutes after boiling. We put the dishes with ready-made eggs under a stream of cold running water, then we clean them from the shell and divide them into squirrels-yolks. I had store-bought eggs, so the yolk is not yellow, but very pale - you can hardly distinguish it from protein. But, as you know, mimosa is a plant with yellow flowers saturated in color. However, there are no hopeless situations, only difficult situations: later I will tell you how to make the yolks really yellow!

So, you can gradually lay the finished ingredients in layers. By tradition, I use deep bowls, which I completely line with cling film - so the products do not stick in the dishes and the salad comes out evenly on the dish. The layers are laid out the other way around, that is, the bottom of the bowl is the top of the salad. The first layer is egg whites (we will need the yolks at the very end, so put them in the refrigerator for now), which need to be chopped on a coarse grater and evenly put in a bowl. Do not forget to coat each layer with sauce (just mix sour cream with mayonnaise) and tamp the food tightly with a spoon so that the finished Mimosa salad with cheese does not fall apart later.

Next, lay a layer of chopped cheese on the proteins with sauce and also evenly distribute it around the perimeter. Lubricate with sauce.

Now the fish layer is canned food mixed with onions. By the way, it turns out to be quite juicy (if you add liquid from a jar), so you can not smear it with sour cream and mayonnaise - this is optional.

While we were making the salad, potatoes and carrots were cooked. They need to be peeled and allowed to cool slightly so as not to burn your hands.

Then we grind the peeled carrots on a coarse grater - it has already cooled down. We put the next layer (after the fish one), level it and generously coat it with sour cream and mayonnaise sauce.

Finally, the final one is the potato layer. For him, peeled potatoes are also chopped on a coarse grater and evenly placed in a bowl. Lightly press all the ingredients with a spoon or directly with the palm of your hand so that the layers grab. You can leave the Mimosa salad with cheese in this form soak in the refrigerator for several hours.

“Mimosa” is a layered salad with fish and eggs, prepared both for the holidays and for every day. It has a huge popularity, and is loved by many families for its unpretentiousness in cooking.

Despite the fact that it is prepared quite easily and quickly, it is very tasty and nutritious. And if you know some little secrets, it turns out tender, juicy and fragrant.

Both adults and children love it. And although they cook it often, always for festive table you can hear the following phrase: "And please put me" mimosa ". And the dish with it is always empty first.

By the way, this salad appeared relatively recently, in the 70s, when there was no particular abundance of products.

It is not known exactly who invented it, but it is known that he very quickly became famous and won the hearts and tables of the inhabitants of our country. He quickly gained popularity among Soviet housewives and even for some time supplanted herring under a fur coat and the famous Olivier.

The fact is that ready meal has a delicate bright taste and looks beautiful and, in addition, is prepared from simple and available products, which can be purchased at any nearby store: canned fish, potatoes, carrots, eggs and mayonnaise.

Of course, there are options - potatoes and carrots may not be added, cheese, apple, rice and onions may be added. Canned fish (saury, pink salmon, salmon, tuna, cod), eggs and mayonnaise are always added.

Mimosa salad with saury

We will need:

canned food - 1 can
potatoes - 3 pcs.
carrots - 2 pcs.
eggs - 4 pcs.
mayonnaise - to taste
salt - to taste

The first thing we need to decide is the choice of dishes in which we will serve it. It depends on how it will look on your table.

Design options

We use an ordinary deep plate or form if you are preparing it just for a family dinner. It is better to use transparent so that the layers can be seen. Lay it out layer by layer.
We form on a flat plate in the form of a slide. And decorate to your liking.
We take a deep round or square shape, line it with cling film, put all the products in it in layers. Leave in the refrigerator for 7-8 hours. Then we turn it over on a flat plate, remove the film and decorate. With this method of supply, each layer must be compacted . So that the content does not crumble when we turn it over.
You can use portioned bowls, or certain forms, where we form a salad, either as in 1 or 3 cases.

5. Removable molds used for baking are also used.

6. And there are even cases where cropped large plastic bottles from under the water.

Cooking:

Boil potatoes, carrots, eggs. Prepare a jar of canned food, drain the liquid from it and lightly top it with a fork. Today we use saury.
When the food has cooled, grate potatoes, carrots and egg white on a coarse grater.
Grate the egg yolk on a fine grater.
Put half of the potatoes in the prepared dish. Next - a layer of fish, then pour a little fish juice evenly over the entire area.
Cover the fish with the remaining half of the potatoes.
Grease a layer of potatoes with mayonnaise.
Now it's the turn of the carrots. Made a layer, lightly salt.
Then protein, and again lightly salt.
Another layer of mayonnaise.
Now it's time for the decoration. In the very simple version a layer of yolk is placed on top.
But if you want to arrange a salad original way turn on your fantasy.

along the edge of the workpiece can be sprinkled green onion, or a mixture of onions and dill.
on the last mayonnaise layer, on which the egg yolk has not yet been put, put a sprig of dill. The yolk is distributed in the form of mimosa flowers. As a festive option, it looks very impressive.
cut beautiful flowers from carrots, dill or green onion use as leaves, decorate to your liking.
for decoration, use black or red caviar - a chic festive option.
come up with a design with quail eggs.

cooking secrets

Do not overcook vegetables. To make your dish not like a mess, vegetables must be cooked, not overcooked.
Don't overcook the eggs. If you boil eggs for a long time, the color of the yolk will be gray and ugly. Boil the eggs for no more than 10 minutes.
Use eggs with a bright yellow yolk.
Mayonnaise take good quality, verified. From cheap mayonnaise, or from fat-free mayonnaise, the dish will not be so tasty.
Mayonnaise should be used sparingly, as much as necessary, no more and no less. Lubricate the layers, but do not flood them. It should taste like lettuce, not mayonnaise.
When buying fish, carefully read the information on the jar. Try to choose a product directly from the places where this fish is caught. I personally have great doubts about saury from Omsk or Kursk, and I simply don’t buy it.
If you bought the “right” fish, it usually takes up a larger volume of the jar, there is a minimum of liquid in it, the fish is in whole pieces and has the smell of delicious canned fish. In this case, the liquid can not be drained. Fluff the fish with a fork along with the liquid. And put it in this form on potatoes.
Potatoes will soak in the juice from the fish, and the dish will be much tastier.
I really like this kind of cooking, when the ingredients are not rubbed on a grater in advance. If the layers do not need to be pressed tightly in order to turn them over later, I rub everything one by one immediately into the form. And I don't press.
It seems to me that in this form it turns out even more tender and tasty.
AT classic version cooking, onions are often used, either green or finely chopped onion. I don't like this option. Onions deprive the dish of uniformity, you feel the onion when you eat it. He crunches on his teeth. Sometimes onions are poured with boiling water, or even overcooked. But this taste in any of its forms bothers me. But you do as you see fit.
At the end of cooking, place the dish with the contents in the refrigerator for at least 2-3 hours.
Serve in portions, put on a plate without breaking all the layers.

Delicious "Mimosa" with cheese

As an option, the version of the dish with the addition of cheese is very tasty. "Mimosa" acquires in this case new notes. And if you want to diversify favorite dish you can decorate it with cheese.

All the ingredients in this recipe are the same as in the first cooking option. In addition, you need to purchase hard cheese - 150 grams. When you assemble the dish into a whole structure, place the grated cheese on a grater between the potato and carrot layers.

Don't forget to coat it with mayonnaise. The rest of the recipe is the same as in the previous version.

How to make a salad with cheese and apples

Another interesting option, very tasty and tender. Potatoes are not used here. And an apple is used. It is better to use sweet and sour. I like the Semerenko variety.

This apple has a sweet and sour taste. It conveys all its taste and aroma characteristic of it. This gives the salad a unique taste. To make it more tender, it is better to remove the skin from the apple.

All the ingredients in this recipe are the same as in the first cooking option. We add only one large juicy apple and 150 gr. cheese.

The sequence of layers is as follows: fish, protein, grated cheese, apple, carrot, grated yolk. Do not forget that it is better for the dish to brew so that all layers have time to soak.

These are the options for preparing a delicious, tender, beloved by millions of people Mimosa salad. Cook and eat healthy.

Enjoy your meal!

Mimosa salad with cheese classic dish any feast. We have a selection of 9 of the most interesting recipes on our website.

canned sardine in oil - 1 can,
Eggs - 2 pcs.,
half bulb,
Carrots - 1 pc.,
Processed cheese - 1 pc.,
Mayonnaise,
Salt,
Sunflower oil

Boil hard-boiled eggs. Cool them down and clean them up. Separate the whites from the yolks. In a separate bowl, grind the yolks into small crumbs. They will be used to top the salad.

Grate the whites on a fine grater.

Peel onions and carrots. Onion cut into small cubes.

Grate the carrots on a medium or fine grater.

Stir-fry the carrots vegetable oil until ready.

Mash the canned sardines with a fork.

Grate the processed cheese on a medium grater.

All products are cooked, and you can start shaping the salad. Lay out the sardines in the first layer. Cover with a layer of onions.

Lubricate this layer with mayonnaise.

Throw in the fried carrots.

Pour again with mayonnaise. Salt.

Flatten the carrots with a spoon.

Lay out a layer of grated proteins. Mayonnaise in this layer is optional.

The final layer of Mimosa salad - processed cheese OK. Lay it on top of the salad.

Sprinkle the salad with yolk crumbs.

Salad "Mimosa" classic with cheese is ready. To make it even more tasty and juicy, put it in the refrigerator for 1 hour. Enjoy your meal!

Recipe 2: Mimosa salad with potatoes, canned food and cheese

6 boiled eggs
4 medium boiled potatoes
2 medium boiled carrots
1 medium onion
50 g hard cheese
1 can of canned mackerel
200 g mayonnaise

Grate potatoes.

Chop the onion.

Pour boiling water over the onion for a couple of minutes and drain. In this case, the onion loses its bitterness and sharpness and does not spoil the tenderness of the salad.

Grate carrots.

Mash the fish with a fork.

Cheese grate on a fine grater.

Proteins grate on a fine grater.

We spread the salad in layers, as shown in the photos:
(lubricate each layer with mayonnaise).

1 - potatoes, a little salt, grease with mayonnaise.

2 - onion, grease with mayonnaise.

3- cheese, grease with mayonnaise.

4 - fish, grease with mayonnaise.

5 - proteins, grease with mayonnaise.

6 - carrots, salt a little, grease with mayonnaise.

7 - yolks, do not grease with mayonnaise.

Let it brew for several hours in the refrigerator. Mimosa salad is ready! Enjoy your meal!

Recipe 3: Mimosa salad with canned food and melted cheese

canned fish - 1 jar;
processed cheese - 1 pc.;
carrots - 1 pc.;
chicken eggs - 3 pcs.;
potatoes - 2 pcs.;
mayonnaise - 200 gr.

Open canned fish, drain the unnecessary liquid and mash with a fork, after putting it in a salad bowl.

Boil the eggs and for the next layer use only boiled whites, grated on a fine grater.

Soak the layer with mayonnaise.

Wash large carrots, boil, peel off the skin and grate on a fine grater.

Soak again with mayonnaise.

Wash, boil, peel and grate two medium-sized potato tubers, as well as carrots, but already large.

Spread with mayonnaise. You need a little more mayonnaise for this layer, because. potatoes should be well soaked

Grate melted cheese on a fine grater and mix with finely crushed egg yolk.

Let it brew for at least two hours in the refrigerator and serve. Enjoy your meal!

Recipe 4: Mimosa Salad with Sardines and Cheese (Step by Step)

potato tubers - 2-3 pcs.,
carrot root - 2 pcs.,
table chicken eggs - 6 pcs.,
turnip - 1 pc.,
hard cheese - 50 g,
canned food (sardine) - 1 can,
mayonnaise sauce - 200 g,
salt.

Boil potatoes and carrots until tender. Cool the vegetables and remove the skin. Grind potatoes on a fine grater.

We also grate carrots.

We clean the turnip from the husk, finely chop with a knife and pour boiling water for 10 minutes to remove excess bitterness.

Open a can of canned food, drain the liquid, and knead the fish.

Cook hard-boiled eggs for 8-10 minutes, and then grate the whites and yolks separately. Hard cheese rubbed on a fine grater.

Now we begin to form the dish, for this we lay out our ingredients, spreading each layer with mayonnaise sauce in this order:

Potatoes (slightly salted).

Pickled turnip.

Grated cheese.

Canned food.

Shredded chicken proteins.

Shredded carrots.

And now sprinkle the dish with grated yolks and put in a cold place to soak. Decorate with dill. Enjoy your meal!

Recipe 5: Mimosa Salad with Butter and Cheese (Step by Step Photos)

Canned fish "Saira" - 1 can
Chicken egg - 5 pcs.
Hard cheese - 100 g
Butter - 80 g
Mayonnaise - to taste
Onion - 1 pc.
Dill - 1 sprig

Boil eggs. After boiling water, boil them for 10 minutes, then drain the water and cool in cold water.

Separate eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want to have juicy and crunchy onions in the salad, fill it with ice water, if you prefer soft, then hot water. After 5-10 minutes, drain the water, dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain excess liquid from the canned food, mash the fish with a fork. If there is not enough juiciness in the fish mass, add liquid and mix.

Mimosa salad with butter and cheese can be stacked in a ring, you can without it. The first layer is egg whites, put a mayonnaise net on them, sprinkle with grated cheese on top. Cheese adds flavor to the salad.

Then lay out a layer of fish mass, apply a mayonnaise net, pour chopped onion on top and lightly tamp with a spoon, just a little.

Freeze the butter first in the freezer and grate the frozen butter on the onion layer.

Spread the top layer with egg yolks.

Decorate the salad with dill sprigs. Enjoy your meal!

Recipe 6: Mimosa salad with saury and Dutch cheese

Delicious tender salad from cheese with canned saury.

1 can of saury (in oil or in own juice);
100 grams of Dutch cheese (or 2 packs of processed cheese);
1 pickled onion;
3 hard-boiled eggs;
mayonnaise.

Finely chop the onion, pour ½ cup of water with 1 tablespoon of vinegar and leave for 15-20 minutes. In this way we remove his bitterness.

We take a flat plate and begin to spread the salad in layers:
1 layer - drain the liquid from the canned food, knead the fish itself with a fork and put it on a plate.

2 layer - drain the water from the onion, and spread the onion evenly on the fish.

3 layer - three whites on a fine grater.

4 layer - mayonnaise.

5 layer - three cheese on a grater.

6 layer - mayonnaise.

7th layer - three yolks on a fine grater. It is better to do this directly above the salad, then it will turn out to be a more even and airy layer.

Mimosa salad with saury and cheese is ready!

Recipe 7: Mimosa salad with potatoes and cheese (step by step)

sardine in a can - 1 can
potatoes - 2 pcs
carrots - 2 pcs
onion - 150 gr
egg - 5 pcs
hard cheese - 100 gr
mayonnaise

Peel the onion, cut into small pieces. So that the onion in the salad does not taste bitter, pour boiling water for 10 minutes. Then drain the water and cool. Remove the fish from the liquid and mash with a fork. If the fish is dry, you can add a little juice in which it was.

Boil chicken eggs. Cool down, clean up. Separate the whites from the yolks. Separately, grate the whites and yolks on a medium grater.

Rinse and boil potatoes and carrots until soft. Cool, remove the skin. Grate on a medium grater. Also grate hard cheese.

All products are prepared, it remains to lay out the salad in layers.

Lightly season each layer with salt and grease with mayonnaise. Use a deep salad bowl to arrange the salad.

Lay the layers in the following order: potatoes, fish, onions, protein, carrots, egg yolk, hard cheese. Let the salad rest for a bit and serve.

Enjoy your meal!

Recipe 8: Mimosa salad with cheese and apple (with photo)

canned sardine in oil - 200 g;
eggs - 4 pcs.;
onion - 1 pc.;
medium-sized potatoes - 3 pcs.;
carrots - 2-3 pieces;
apples - 2 pcs.;
mayonnaise - 250 g.

First you need to thoroughly wash the potatoes and carrots and boil them until tender. Hard boil eggs. Cool vegetables and eggs and peel. Separate yolks and whites. Wash apples, remove skins and seeds.

During the preparation of Mimosa, vegetables and eggs will need to be grated. This can be done directly above the plate on which the salad will be laid out. However, it will be much more accurate if the potatoes, apples and squirrels are grated into separate plates. It is best to use a grater with large cells for this.

Grate the carrot into a small grater. Some carrots can be left for decoration. Peel the onion and chop finely. In order to remove a little bitterness from it, you need to pour boiling water over the onion for a few minutes, after which the water is drained.

Remove the sardine from the jar and mash with a fork, adding a little oil in which the fish was. When all the components are prepared, you can start assembling the salad. To do this, you need to choose the right container. Basically, two laying options are used: in a deep plate or on a flat dish. In the latter case, it is convenient to use a detachable form for laying the salad. Place potatoes on the bottom layer.

Lubricate the potato layer with mayonnaise. Put the mashed sardine on top, and then the onion.

Put apples on the onion, which must be greased with mayonnaise.

The next layer is grated squirrels and mayonnaise again.

Put a layer of carrots on top of the proteins. Lubricate it with mayonnaise.

It remains to make the last layer - yolks grated on a fine grater. To keep the yolks fluffy, grate them directly on the salad. Do not grease with mayonnaise on top. Decorate the salad with herbs, carrots and refrigerate for at least 1 hour.

After aging in the refrigerator, carefully remove the detachable form and serve a beautiful and very tasty Mimosa salad on the table.

Enjoy your meal!

Recipe 9: Mimosa Salad with Rice and Cheese (step by step with photo)

Canned fish (tuna, pink salmon, sardines) - 1 can (240 g)
Hard cheese - 200 g
Rice - 100 g
Carrots - 2-3 pcs.
Onion - 1 pc.
Chicken eggs - 5-6 pcs.
Mayonnaise (67%) - 200-300 g
Greens (for decoration) - to taste

Pour carrots with cold water and boil until tender.

Hard boil eggs (10 minutes), cool and peel.

Rinse the rice, boil in plenty of water until tender (20-30 minutes), put the rice in a colander, rinse and drain the water well.

Finely chop the onion.

Fillet canned fish mash with a fork.

Grate hard cheese.

Separate the whites from the yolks and grate the whites on a fine grater.

Grate the yolks on a fine grater.

Grate carrots on a coarse grater.

Lay on a platter in layers.

1 layer - rice and a mesh of mayonnaise

2 layer - fish fillet, onion and mayonnaise mesh

3 layer - grated cheese, mayonnaise

4 layer - grated protein, mayonnaise

5 layer - carrots, mayonnaise

6 layer - crushed yolk

Chill the salad in the refrigerator for an hour. Enjoy your meal!

Offers important secrets taste, the right choice of preserves and sauce, spectacular serving in a transparent dish with an emphasis on multi-colored layers. Learn delicious traditions for puff 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. The salad will be lighter if canned in its own juice (natural). With saury, tuna, sardine or pink salmon, the dish will turn out to be distinctly fishy. Pay attention to the trademarks that were highly rated by experts in the “Test Purchase” program 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. Solar upper layer- the main feature of your favorite 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. a 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 of 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.