How to cook mimosa salad: 8 recipes

Mimosa was widely popular during the Soviet era. Experienced housewives moved the recipe into modern life. This name salad received thanks to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only for the festive, but also the everyday table. In terms of demand and universal love, the mimosa can compete with the famous “Olivier”. Consider the most delicious recipes in order.

Mimosa salad: cooking rules

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

Layer 1 - Boiled grated potato is laid out on the bottom of the dish (it may be absent in some recipes). In this case, the base does not need to ram, try to preserve the porous and airy texture.Brush mayonnaise sauce with high fat content.

Layer 2 - followed by canned fish. Pre-remove all the bones, then mash the saury or pink salmon with a fork. Type of canned food is chosen at the discretion of the hostess.

Layer 3 - now it's time to spread onions. Chop it up with rings or half rings, soak it in a dining room 6% -xus for 5-7 minutes. Such a move will help eliminate bitterness. Squeeze, place on top of canned fish and smear with fatty mayonnaise.

Layer 4 - you need to once again put boiled potatoes, grated on a large grater. Try to follow the rules of airiness, the vegetable should not be rammed. Coat the layer with mayonnaise.

Layer 5 - then you need to boil the carrot and rub it on a large grater. Mayonnaise is laid out on top of the vegetable and ground over the entire surface of the salad.

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

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

Traditional recipe mimosa

• butter (solid, 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 pack
• hard cheese (for example, "Dutch") - 160 gr.
• dill - 30 gr.

1. Boil chicken eggs, then cool each one of them, peel. Separate the yolks from the proteins, rub the last. Yolks mash with a fork into a crumb.
2. Onions spare from the shell, chop half-hems. Now soak in vinegar solution or dip in boiling water to remove bitterness.
3. Wash the green dill, leave a few branches for decoration, chop everything else. Grate the hard cheese using a device with small sections.
4. Uncap the canned food container, drain the oily liquid. Remove from the fish bones, pulp mash with a fork. Boil and peel potatoes, rub it after cooling.
5. Begin sorting the salad. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Smear the layer with mayonnaise, lay mashed fish.
6. Now season the composition with chopped onions, again pour the sauce. Make a potato layer, seasoning it with mayonnaise. Now place the grated squirrels and crumbled greens.
7. Next, you need to divide the entire volume of yolks into 2 parts, one and which is mixed with cheese. Put this mixture on top of the proteins. Fill with mayonnaise, place the grated butter.
8. Now the second half of yolks decorate the salad, lightly tamping. Decorate the dish with dill or parsley sprigs. Store in the fridge for 30-45 minutes. After this time, start tasting.

Mimosa with melted cheese

• canned fish-based (any) - 280-300 gr.
• hard cheese (better "cheddar") - 120 gr.
• Zelenushka (any) - in fact
• potatoes - 3 pcs.
• Onion turnips - 3 pcs.
• mayonnaise sauce from 67% fat content - 210 gr.
• processed cheese (frozen) - 100 gr.

1. First wash the tubers, boil them until ready and let cool. Then remove the uniform, rub the vegetable on a medium-grained grater.
2. Remove the husks from the onion, cut it into half rings. Mix hot water with salt, dip the onions in this solution. Insist a quarter of an hour to leave all the bitterness. Then press.
3. Open the tin can, drain the oil if available or juice. Remove the bones from the fish so that they do not interrupt the taste of the finished dish. The pulp mash with a fork.
4. Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put on the bottom grated melted cheese, smear this layer with mayonnaise sauce.
5. Now make a fish row, then - onion. Season with mayonnaise again. On the approach, a layer of grated potatoes, similarly poured with sauce.
6. The final stage has come. Grate the cheddar or any other hard cheese. Decorate them all the contents of a salad bowl. Sprinkle with a small amount of chopped dill. Leave it in the cold for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• Onions - 60 gr.
• carrot - 120 gr.
• fatty mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• Table vinegar - 10 ml.
• sugar beet - 20 g.

1. Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the peel from the vegetables, cool, then rub on a medium-grained grater.
2. Now boil the eggs, let them cool, cool.Onions spare from the husk, chop up with thin half-knees. Mix the sugar with vinegar and water. Soak the onions in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and even up the layer with a spoon.
4. Separate squirrels from yolks, last rub or chop finely. Put the saury on top. Smear again with the sauce. Now came the turn of grated carrots, she laid out on the eggs.
5. After re-dressing the salad with mayonnaise, put onions, grated potatoes, pressed from the water. Cover with sauce, crumble the top of yolks, rubbed through a sieve.

Mimosa with liver

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

1. First you need to remove the husks from the red onion, then chop the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
2. Open a can of cod liver, drain excess liquid.Transfer the contents to a separate bowl and turn it into a slurry with a fork. Prepare several plates for other ingredients.
3. In one bowl rub the boiled egg whites, in the second place the yolks kneaded with a fork. Fill the third with grated hard cheese, the fourth - with grated potatoes.
4. Now rinse the green cape. Volume is selected based on personal preferences. Chop the dill with parsley, leave a few branches for decoration.
5. Now select the salad bowl of a suitable size, proceed to the creation of the dish. Put the mayonnaise on the bottom of the potatoes. Then put the grated cheese, liver. Again sparsely cover with sauce.
6. Send shredded squirrels to the dish. Smear lightly with mayonnaise. Garnish the prepared salad with the pounded yolks and refrigerate. After about half an hour, start the meal.

Smoked fish mimosa and apples

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

1. Rinse the potatoes, ridding it of dirt. Boil, cool and remove the uniform. Grate the tubers with a middle hole.
2. Now boil the chicken eggs. After cooling, separate the yolk from the protein. Last grate or slice. Mash yolks convenient way.
3. Peel the onions and cut them into thin rings (can be semi-wheeled). Mix boiling water with salt, soak the onions in this solution for a quarter of an hour.
4. Treat smoked salmon. From it you need to choose the bones, and disassemble the pulp with fibers or rub. Proceed to the formation of layers of salad.
5. Take a clear glass container. Place ½ of the grated potato on the bottom and season with mayonnaise. Then lay out ½ of the whole volume of pink salmon and chopped onions. Pour the sauce over again.
6. Place a portion of grated egg white and the remains of potatoes over the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
7. Grease the whole salad with mayonnaise sauce, then lay out the remnants of proteins and chopped yolks. Send the mimosa in the fridge for half an hour — hour, after cooling, serve.

Mimosa in pita bread

• Gouda or Russian cheese - 180 gr.
• canned sardines 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 onion - 30 gr.
• mayonnaise fat content of 30-50% - 140 ml.

1. To start, prepare a mimosa sauce. To do this, combine the sour cream with mayonnaise, leave in the refrigerator until use. Boil the eggs, let them cool and rub.
2. Rinse the green onion, chop. In a similar way, chop the dill. Now spread the pita bread on the table, brush with the prepared sauce.
3. Combine crushed eggs with two types of greens, put this mixture on top of the sour-mayonnaise mixture. Pour the liquid from the jar of canned food, spare the fish from the bones. Chop the pulp with a fork.
4. Now place the sardine or saury on the second pita bread, smeared with sauce. Put this pita on the first, spread the third on top. Put the sauce on the bread base, put the grated cheese. Now proceed to the folding.
5. Tuck the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
6. Leave the dish to soak in the refrigerator. 3-5 hours of exposure are sufficient for this. Before serving, chop the roll with a sharp knife, serve, decorate with greens.

Mimosa rice

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

1. Send the butter in advance in the freezer so that it hardens. Boil a hard boiled egg, separate the whites from the yolks. Finely rub each component of the egg with a sieve or chop.
2. Boil steamed rice, following the instructions on the package. Drop to dry in a colander, leave for 10 minutes. After this time, add 20 g to the garnish. grated butter and 20 gr. mayonnaise sauce.
3. Pour salt and pepper, knead the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then rub on a grater with large holes.
4. Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Begin to lay components in the salad bowl in layers. The first is 1/3 of the fish, then the entire volume of rice, then the cheese.
5. The listed components are watered with mayonnaise, after which they hide behind pounded protein, remaining fish and grated onions. Smear the salad again.
6. Now divide the existing number of yolks into 2 parts.First lay the top of the mayonnaise layer. Cover with grated butter. Once again, decorate the salad with yolks, leave it in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - at the discretion
• onion - 1 pc.
• carrot - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil the potato tubers, let them cool. Clean the tubers from the uniform, rub on a coarse grater. Cook carrots, after cooling, cool it, chop with a grater.
2. Divide boiled eggs into yolks and proteins. Crush the second with a knife, first wipe with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
3. Open the can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare the salad bowl.
4. First put the salmon on the bottom, then the pink salmon and onion rings. Smear the ingredients with mayonnaise, then crumble the potatoes and salt.
5. Again, season the salad with mayonnaise, add carrots and sauce. Crumble inside the squirrel with greens, cover with mayonnaise.Garnish the salad with yolks and cheese (optional).

According to the classical technology, fish salad does not add exotic fruits. Mimosa is prepared with canned fish, onions, greens, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad