Everyone knows how to cook the Mimosa salad in the classic version. But what else is permissible to add to the recipe? It can be apples, boiled rice, hard cheese and a variety of canned fish from sardines, saury, pink salmon or tuna.

Classic fish salad "Mimosa"

Some housewives use fresh onions for snacks. However, it is recommended to marinate it a little before laying. Otherwise, he will put in a lot of juice, because of which the classic Mimosa fish salad will turn out to be ugly in appearance.

Ingredients for cooking:

  • canned fish oil - 200 g;
  • potatoes - 250 g;
  • onions - 150 g;
  • vinegar, salt and pepper for marinade;
  • chicken egg - 4 pcs.;
  • dressing mayonnaise;
  • carrots - 150 g;
  • rock salt to taste.

Step-by-step instructions for Mimosa salad:

  1. A small potato, which, unlike a large one, will be cooked faster, is well washed with carrots and chicken eggs. Place in a saucepan, add water and leave over medium heat.
  2. At this time, peel and chop the onions with plates, put in a bowl, where to add rock salt and a little pepper. Pour in the vinegar. To mix. Leave for pickling.
  3. After 40 minutes, drain the hot water from the pan. Cool the ingredients on a plate. Then remove the peel with a knife from potatoes and carrots, and also remove the eggshell.
  4. Finely rub vegetables, protein and yolk into separate four plates. Also open a jar of fish in oil. Transfer the last ingredient into a bowl, where to grind with a fork. Drain the marinade from the onion.
  5. Wipe the serving dish. Put the first potato layer. Sprinkle with salt if desired. Lightly grease with a portion of mayonnaise.
  6. Place fish on top, which is immediately covered with pickled onions. Recoat the layer with a little mayonnaise.
  7. Now introduce the carrots.Season with rock salt, then add the grated protein. Trim the edges to get a relatively even, round shape.
  8. Coat the classic Mimosa fish salad with mayonnaise. At the very end, supplement the surface with chopped yolk. Store on a refrigerated shelf.

It is not necessary to add salt, because quite a lot of mayonnaise is used, which already contains this spice.

With canned pink salmon

In the next version of the salad, there will be a canned crust in oil. But for pickling onions instead of vinegar, it is recommended to take lemon juice.

For a salad with pink salmon, you will need:

  • canned pink salmon - 200 g;
  • boiled potatoes - 245-250 g;
  • large onion;
  • lemon juice and salt for marinade;
  • mayonnaise in salad;
  • raw eggs - 4 pcs.;
  • boiled carrots - 145 g;
  • fresh parsley to taste.

Step-by-step recipe for fish salad with pink salmon

  1. Peel off a large onion. Then wash and grind on a dry board. After pouring into a container, pour lemon juice. Salt and mix. Set aside for pickling.
  2. Wash eggs (preferably in soda solution). Boil for 20-25 minutes.
  3. Also put the washed potatoes and carrots on medium heat. Cooking time - at least 30 minutes.
  4. Cool and peel the finished ingredients. Eggs are divided into proteins and yolks. Rub with potatoes and carrots in different plates.
  5. Put potatoes on the dish. Align by forming a round base. Press lightly and coat with mayonnaise.
  6. Next, take turns to make layers of canned pink salmon, pressed pickled onions and grated carrots. For the second time, coat with mayonnaise.
  7. At the end, fill the surface with protein. Cover the salad with a thin and neat layer of mayonnaise dressing. Garnish with chopped yolk and chopped parsley. Serve chilled.

When chopping pink salmon, it is recommended not to drain the oil in which it was in the jar, but be sure to remove large bones if they occur.

Cooking with Cheese

Hard cheese is often added to the classic Mimosa fish salad, which perfectly sets off and complements the taste of the remaining ingredients. But what kind of variety to use is the business of every hostess.

A similar recipe:mimosa with cheese

For a fish appetizer with cheese you need to take:

  • canned fish in oil - 1 can;
  • pickled onions - 145 g;
  • hard cheese - 110 g;
  • potatoes "in their skins" - 245 g;
  • boiled carrots - 145 g;
  • medium eggs - 4 pcs.;
  • mayonnaise for a layer.

Step by step salad recipe:

  1. Shredded pickle onions in a classic marinade from salt and wine vinegar for half an hour.
  2. During this time, boil small potatoes and large carrots in boiling water. Also cook hard-boiled eggs.
  3. Before starting the formation of the salad with canned fish and cheese, peel the vegetables. Separately rub them. Break and remove the eggshell. Finely grate in a dry bowl.
  4. Grind hard cheese at the end of the preparatory process.
  5. Place the boiled potatoes on the flat bottom of the plate. Align by forming the base of a suitable round shape.
  6. Covering the first layer with mayonnaise, make layers of crushed fish, pickled onion and carrots that are the same in thickness.
  7. Lay the grated protein with the fifth layer. Generously but not too thickly cover the appetizer with canned fish and cheese mayonnaise.
  8. Top the salad evenly with cheese chips. Serve cold, and store no more than 12 hours. Easy and easy to cook with cheese!

If the appetizer is not served immediately after cooking, it is recommended to mix the cheese with a small amount of mayonnaise or olive oil. Otherwise, it will wind up, which will ruin the appearance of the salad.

Mimosa with rice and saury

In addition to boiled potatoes for fish salads, rice is excellent. It is with this cereal that the next version of Mimosa will be prepared.

For rice salad with fish, you need to prepare:

  • round rice - 1/2 cup;
  • water and salt for cooking cereals;
  • a can of saury;
  • pickled onions - 145 g;
  • chicken egg - 5 pcs.;
  • boiled carrot - 140 g;
  • classic mayonnaise - 4-5 tablespoons

Step by Step Instructions:

  1. Pour dry rice into a sieve. Wash to clear water, which takes about a minute. Then pour the groats into the stewpan. Boil in salted water until soft.
  2. Also marinate chopped onions in vinegar or lemon juice with the addition of salt.
  3. Boil fresh carrots in a peel and chicken eggs for half an hour. You can do this in one pan.
  4. Before starting the assembly of the Mimosa salad with rice, grind the canned saury with a fork along with the oil from the can. Then peel the eggs. Separate the yolk from the protein. Rub into separate containers.
  5. Drain the broth from under the rice by placing it in a sieve. It is easy to squeeze onions from the marinade. Peel and grate boiled soft carrots.
  6. Mix cereal with a spoon of mayonnaise. Put viscous rice in the first layer. Press and smooth the round base.
  7. Place a saury chopped with a fork on top. Cover with onions and cover with boiled carrots.
  8. Lubricate the upper and side surfaces of the Mimosa salad with saury mayonnaise again. Sprinkle with grated protein. Put the chopped yolk in the form of flower clusters.

More materials:mimosa salad with saury - recipe

It is very important not to boil the rice so that it remains crumbly, without turning on a plate into a single lump of strange consistency. This will spoil the Mimosa with rice and saury.

With canned sardine

Canned sardine is the most popular ingredient for puff fish salads. Therefore, this particular fish will be used in this recipe. But it is recommended not to pickle the onions, but fry them in butter.

Ingredients for Fish Salad:

  • potatoes - 255 g;
  • eggs - 5 pcs.;
  • sardine in oil - 200 g;
  • light mayonnaise - 4-5 tablespoons;
  • onions - 140 g;
  • butter for onions;
  • salt and spices for onions;
  • Russian cheese - 95 g;
  • water for cooking.

Step-by-step recipe for fish salad:

  1. Put boiled potatoes and eggs on medium heat. At this time, peel, wash and chop onions.
  2. Melt the butter in a suitable skillet, and fry the prepared onion with the addition of salt and favorite spices.
  3. After a few minutes, turn off the burner. Leave the roasting to cool completely by shifting to a plate. Drain excess oil.
  4. Also pass the sardine with a fork right in the bank. Finely rub the Russian cheese.
  5. Peel soft potatoes and carrots. Grate each ingredient separately on the fine side of the grater. Mix with enough mayonnaise.
  6. Put the potato mass on the dish. Press lightly with a spoon, making a round layer. Place and level the fish.
  7. Pour fried onions and grated boiled carrots in turn. Add a cheese layer, which is immediately covered with egg white.
  8. On all sides, coat the appetizer with canned sardine with mayonnaise. Tightly fill the salad with the remaining yolk.

Since both potatoes and carrots will be mixed in advance with mayonnaise, the layers will be evenly soaked, and the process itself will be slightly reduced in time.

Crab sticks recipe

Didn’t have canned fish at hand? You can replace this ingredient with crab sticks. As for onions, it is better to take not onion, but green for such a salad.

For crab salad you will need:

  • white rice - 95 g;
  • crab sticks - 180 g;
  • green onions - 5-6 arrows;
  • medium chicken eggs - 4 pcs.;
  • water and salt for cereals;
  • Easy mayonnaise - 4-5 tablespoons;
  • Russian cheese - 95 g.

Salad cooking steps:

  1. Boiled eggs in soda solution boil in boiling water. Wash rice at the same time. Put on an adjacent burner in a pot of water. Cook until the grain is soft.
  2. When the set time has passed, drain the rice into a sieve and shake off all moisture. Also remove the hard shell from the eggs. Separate the protein and yolk and rub into different dishes.
  3. Remove the sticks from the packaging. Remove the protective transparent film. Coarsely grate.
  4. Grind hard Russian cheese and washed arrows of green onions.
  5. Pour a spoonful of light mayonnaise into a bowl of rice. Mix.Put the mass on the bottom of a flat dish. Align the round base with a cooking spatula or the back of a spoon.
  6. Pour crab sticks on top, which are lightly greased with mayonnaise and cover with green onions. Evenly add cheese chips.
  7. Place protein on the surface with which to cover the Mimosa salad with rice from all sides. Press lightly and coat with mayonnaise dressing.
  8. Garnish appetizer with grated yolk. Shelf the refrigerator before serving.

The presented recipe with crab sticks is budgetary, so it can be prepared not only for the holidays, but also on ordinary days.

How to cook with apples

Apples are often found in recipes for meat or fish salads, as they perfectly complement snacks with a pleasant sweet and sour shade. The next salad will be with them.

To prepare a fish salad, you need to take:

  • fresh potatoes - 255 g;
  • sweet and sour apple - 140 g;
  • medium carrots - 100 g;
  • pink salmon in oil - 200 g;
  • raw chicken egg - 5 pcs.;
  • grease mayonnaise;
  • vinegar, pepper and rock salt for pickling;
  • onions - 110 g;
  • hard cheese - 105 g.

Step-by-step instruction:

  1. Cut the peel from carrots, then wash and grate finely. Grind the peeled onions. Mix both vegetables in a suitable bowl.
  2. Pour a spoonful of vinegar or lemon juice into the container. Salt and season with ground pepper. Mix the ingredients. Leave for subsequent pickling.
  3. Simultaneously boil potatoes in a sufficient amount of water. When it becomes soft, cool and remove the peel. Big rub.
  4. Also cook the eggs, and then separate the boiled protein and the yolk. Grate in different plates.
  5. At the end of the preparation, grind the cheese and sweet and sour apple without a peel.
  6. On a plate lay the potatoes, the fish crushed with a fork, carrots and onions squeezed from the marinade, cheese, apple and protein. Lubricate the first and last layer generously with mayonnaise.
  7. Garnish a salad with canned pink salmon yolk. Serve cold.

In addition to the specified fish, you can use another one. The main thing is that it should be in oil, and not in tomato dressing. So we figured out how to cook a delicious fish salad with apples!

Unusual "Mimosa" with tuna

Tired of the puff feed of Mimosa? Then it is recommended to mix the ingredients, season with mayonnaise and serve, shaping with a special metal ring.

For mixed salad you will need to prepare:

  • canned tuna - 200 g;
  • fresh chicken egg - 5 pcs.;
  • pickled onions - 110 g;
  • boiled white rice - 200 g;
  • prepared carrots - 125 g;
  • classic mayonnaise - 4-5 tablespoons;
  • canned corn - 3 tbsp.

Step by Step Instructions:

  1. Marinate chopped onions in advance. Also boil carrots until soft. Rub after cooling completely.
  2. Simultaneously cook round rice in salted water. After a quarter of an hour, drain the hot broth. Boil hard boiled eggs.
  3. Wipe a large bowl. Pour grated boiled carrots, squeezed pickled onions, canned corn, soft rice, chopped protein and fish, mashed with a fork, inside.
  4. Stir with a few movements, then introduce mayonnaise. Mix again.
  5. Place metal rings on the serving plates. Add in equal portions of snacks. Raise and remove forms. Fill an unusual Mimosa with tuna with the remaining grated yolk.

If the appetizer is planned to be stored for some time, it is better not to add mayonnaise. Mixing and shaping the salad is important immediately before serving.

Similar:More from the author: