Mimosa salad is known in almost every home. He stands on a par with Olivier and Shuba with a herring. At a minimum, our grandmothers and mothers cook it on major holidays. It got its name because of its resemblance to a delicate spring flower mimosa - yellow inflorescences imitate yolks, and snow on which flowers are “scattered” - egg whites.
Today, it is often prepared just like that, for the daily menu. The classic Mimosa salad recipe is known to many housewives, but some recipes will change the idea of ​​the usual dish.

Classic Mimosa salad with saury

It is customary to cook a light Mimosa salad with saury according to the following recipe:

  • saury with butter - 1 can;
  • potatoes - 4 units;
  • eggs - 5 units;
  • carrots - 2 units;
  • onion medium;
  • mayonnaise sauce - 300 gr;
  • greens for decoration.

Boil eggs, potatoes and carrots in advance.

We put canned fish in a bowl and knead with a fork.

Chop the onion finely.

We divide eggs into proteins and yolks. Grind proteins with a fine grater. We also act with potatoes and carrots.

Lay out layers of products on a salad dish. You can repeat the layers twice, for this you need to divide the existing workpieces into approximately two halves. The first is a layer of potatoes, it must be laid out, well sealing with a fork. Next, lay saury and onion. Lubricate with mayonnaise. Next are proteins and carrots, a layer of mayonnaise. Last wipe the yolks and decorate with herbs.

On a note. If you use a cooking ring when laying out layers, all layers of salad will be visible - they look very bright, especially thanks to carrots.

Step by step recipe with canned pink salmon

As fish, you can use pink salmon. This recipe does not use vegetables - the option of the dish is a bit simplified. It can be served solely as an addition to main courses.

  • can of pink salmon;
  • 3 boiled eggs;
  • 100 g of hard cheese;
  • 200 g mayonnaise;
  • a bunch of greenery.

Step-by-step process of salad preparation:

  1. Eggs are divided into proteins and yolks. Proteins finely chopped.
  2. We spread the canned food on the dish and mash it with a fork, simultaneously removing too hard bones.
  3. Rub the cheese on a coarse grater.
  4. On a serving dish we spread a layer of proteins, pink salmon, cheese. We coat all layers alternately with mayonnaise. Top wipe with yolk and sprinkle with chopped herbs.

With cheese

The next recipe is more satisfying than the previous one. It can be used as breakfast or a snack.

  • 5 boiled eggs;
  • a can of sardine canned;
  • large boiled potato;
  • medium boiled carrot;
  • 150 grams of hard cheese;
  • small onion;
  • for tsp sugar and salt;
  • table. lies. vinegar
  • 2 table. l water;
  • 200-250 gr of mayonnaise.

First of all, finely chop the onion and pickle it. To do this, dissolve sugar and salt in water, then pour vinegar. Pour the chopped onion into the marinade and leave for a while, about a quarter of an hour.

While the onion is pickled, prepare the rest of the ingredients. Knead the fish with a fork along with the juice, clean the boiled vegetables, divide the eggs into proteins and yolks.

We put it on a salad dish in the following sequence:

  1. Grated potatoes, smeared with mayonnaise.
  2. Grated carrots, mayonnaise.
  3. Fish, pressed onions, again covered with mayonnaise.
  4. Grated cheese, mayonnaise
  5. Grated proteins, mayonnaise.
  6. Grated yolks.

Ready salad leave to soak. As a rule, serve it chilled.

On a note. The amount of onion is recommended to adjust to your taste. If you do not like it, just add a small amount to a layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad - put the middle head, but do not overdo it - it should not interrupt the taste of the other components.

Mimosa salad with apples

If you cook Mimosa with apples, then the taste will turn out a little piquant. Sweet and sour taste gives a very unusual touch to a classic salad. The prepared dish in the winter season will add some freshness to the feast.

  • tuna - 1 can;
  • sweet and sour apple;
  • potatoes - 2;
  • medium carrots - 2;
  • medium onion - 1;
  • boiled eggs - 4 units;
  • salt - a pair of pinch;
  • mayonnaise.

Vegetables, separately eggs, boil in advance. We check the readiness of vegetables with a fork or a knife - if it easily enters to the end, you can cool it. After you need to cool and clean everything a little.

Finely chop the onion and pour half a glass of boiling water for 10 minutes.

Knead the tuna in the bowl with a fork.

We divide eggs into proteins and yolks. The first is large three, the second is rubbed. You can manually or with a fork.

Three potatoes and carrots on a coarse grater.

My apple, cleaned from the core and large three.

We spread the salad: apple, tuna, potatoes, a little salt, onions, carrots, egg white. We coat all layers with mayonnaise. Decorate with yolk on top.

On a note. The way of decoration is to form stems on the surface of the lettuce from small branches of dill, and lay mimosa inflorescences on the egg yolks.

With crab sticks

Today you can make a salad with crab sticks, which finds fans, although it is very different from the classics. As a rule, classics necessarily contain fish in oil or their own juice.

  • boiled eggs - 4;
  • crab sticks - 200 gr;
  • potatoes and carrots - 1 unit each;
  • mayonnaise - 200 ml.

Grind potatoes and carrots with a fine grater. Separate egg yolks from proteins, all three separately on a fine grater. Grind crab sticks with a sharp knife.

We form a salad:

  1. Half a potato, mayonnaise.
  2. Protein, mayonnaise again.
  3. Crab sticks, mayonnaise.
  4. Layer of potato residues, mayonnaise.
  5. Carrot.
  6. Yolks - we try to cover not only the top, but also all sides of the salad.

Rice Cooking Recipe

Mimosa with rice is no less satisfying and tasty than a classic salad. But still, it “sounds” differently. We suggest you try this option.

More materials:mimosa salad with rice

  • boiled eggs - 5;
  • canned tuna - 1 can;
  • small onions - 2;
  • carrot - 1 average;
  • salt;
  • boiled rice - 50 gr;
  • mayonnaise;
  • ground pepper.

Finely chop the onion in the shape of a cube, lightly passer. Three large carrots.

The egg whites are rubbed coarsely, and the yolks - finely. Grind the fish pieces with a fork.

Put the rice on a serving plate, level it, cover with mayonnaise. Spread fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise. We spread the carrots evenly, cover with mayonnaise. Sprinkle the yolks last. Before serving, insist in a refrigerator for a couple of hours.

On a note. Canned fish can be any - tuna, sardine, pink salmon, sardinella, saury.

With butter and cheese

A slightly unusual salad option - with the addition of butter. This product will make the salad incredibly tender.

  • 5 eggs;
  • a jar of sardine;
  • 2 small onions;
  • 200 g mayonnaise with lemon juice;
  • 100 g of ice cream drain oil .;
  • 100 gr hard cheese.

Spread in layers:

  1. Grated egg whites.
  2. Grated cheese.
  3. Crumpled fish with juice - the juice will help the salad to soak well. We spread only half.
  4. Mayonnaise layer, a small neat layer.
  5. Oil shavings - frozen will be very well rubbed.
  6. Onion finely chopped, the second half of canned food.
  7. Mayonnaise.
  8. Grated egg yolks.

Above are a few completely different, but the best in their line, variations of Mimosa salad. Diversify the familiar dish with a new performance!

 

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