This popular bright salad is prepared not only with the usual saury, but also on the basis of other canned goods. For example, with red fish in oil. You can diversify the Mimosa salad with pink salmon using rice, apples, cheese or even crab sticks.

Classic Mimosa salad with pink salmon

Ingredients: 1 standard can of canned food, 220 g of hard cheese, 4 potatoes, 4 chicken eggs, mayonnaise to taste, 70 g of butter, a bunch of green onions, 2 carrots, salt.

  1. Grated carrots are fried in melted butter.
  2. The potato is boiled in its uniform and without a skin mashed to a state of mashed potatoes.
  3. Hard-boiled eggs are divided into separate parts. Squirrels rub on a grater, and the yolks with a knife turn into small crumbs.
  4. Onions are cut into thin rings.
  5. Oil is drained from pink salmon, after which it is well kneaded by a pusher.
  6. The layers are laid out in a certain order: fish - mashed potatoes - onions - cheese - carrots - proteins - yolks.
  7. Products to taste sprinkled with salt and greased with sauce.

Appetizer is decorated with fresh vegetables and herbs.

Rice Cooking Recipe

Ingredients: 110 boiled rice, a standard can of canned fish, 1-2 boiled carrots, onions, 80-90 g of grated cheese, salt, a mixture of peppers, 2 boiled eggs, mayonnaise.

  1. Carrots are chopped using the finest grater.
  2. Liquid is drained from the fish, the pieces get rid of even the smallest seeds and knead.
  3. The onion is finely cut with a knife. If it turned out to be very bitter, you need to pour the vegetable with boiling water for a couple of minutes, and then pour over ice water.
  4. So that the rice grains stick together, they are smeared with mayonnaise. This will be the first layer of snacks.
  5. Onion cubes will be the second. Next, the fish is laid out. It contains grated eggs, carrots and cheese.All these products are sprinkled with pepper, salt, greased with sauce.

The resulting “Mimosa” with pink salmon and rice should be thoroughly infused before serving.

With butter and cheese

Components: canned red fish (can), 120 g of any hard cheese (you can use hot), 90 g of fatty butter, 5 chicken eggs, onion, mayonnaise, salt.

  1. Eggs are boiled in boiling water for about 11-12 minutes. Then they are cooled, divided into parts and finely rubbed.
  2. Onions are chopped very finely. To make the vegetable cubes crispy, they need to be filled with ice water for several minutes. Then the pieces are dried on a paper towel.
  3. Cheese is ground using a medium grater.
  4. Canned food gets rid of excess fluid and kneads. If the fish mass is not juicy enough, you can add a little oil from pink salmon to it.
  5. The bottom layer will be grated egg whites. The second is grated cheese. Do not forget about salt and mayonnaise mesh on each layer.
  6. Mashed pink salmon is laid out on the cheese. And then: onions and grated butter. The yolks will be the last.

Effectively arrange the salad "Mimosa" with pink salmon and cheese to get using sweet canned corn.

Mimosa salad with apples

Components: a standard jar of pink salmon in oil, a large sweet and sour apple, 4 chicken eggs, 2-3 potato tubers, large carrots, table salt, mayonnaise.

  1. First you need to weld the components used. Potatoes, carrots and eggs are sent to boiling water. You can cook them even in one pan, except for eggs, of course. All ingredients are cooked until cooked. The eggs should be hard boiled, and the vegetables should be softened well. Further, the products are cooled.
  2. Potatoes and carrots are crushed using a grater with large divisions. Similarly, you need to process the apple, having previously rid it of the skin.
  3. Eggs are divided into components. Squirrels rub on a grater of any size, and the yolks are chopped with a sharp knife to a fine crumb.
  4. A container with high sides is used to spread the salad. First, a grated apple is laid out on its bottom. It should completely cover the base of the salad bowl.
  5. Topped with a fork, pink salmon, mashed with a fork, is laid out without oil and a mayonnaise net is drawn. Any layer to taste is sprinkled with salt and smeared with sauce.
  6. Next, carrots and chopped protein are laid out. Then the yolk.

Read also:mimosa salad with saury

The appetizer is decorated with finely chopped herbs. Be sure to leave it in the cold before serving, for a couple of hours for soaking.

With crab sticks

Ingredients: 4-5 potato tubers, a can of pink salmon in oil, 320-340 g of crab sticks (you need to take a juicy product), 230 g of any hard cheese, 2 carrots, 5 chicken eggs, mayonnaise, salt, fresh herbs.

  1. Vegetables are boiled until soft. Chicken eggs are also cooked. All products are cooled, refined and ground. Potatoes and carrots are rubbed with a grater of any size. Squirrels and yolks of eggs rub separately.
  2. Crab sticks can be chopped in any convenient way. Some housewives rub them on a coarse grater, while others cut them with thin knife into thin whetstones.
  3. Also rubs on a small grater and cheese.
  4. Potatoes are laid out at the bottom of the salad bowl. It is salted to taste and generously greased with sauce.
  5. Crab sticks are laid out on top of the potatoes. And then - cheese - mashed fish with a fork without oil - proteins - yolks. Do not forget to salt the layers and smear them with mayonnaise.

The appetizer is decorated with chopped fresh herbs.

With pink salmon and cheese

Ingredients: 1 standard can of canned pink salmon, 5-6 chicken eggs, 2-3 potato tubers, large carrots, 2 onions, 130 g cheese, 90 g butter, rock salt, light mayonnaise.

  1. Vegetables and eggs are cooked on cooked. Further, all these components rub on a grater. Proteins and yolks need to be crushed separately.
  2. The fish gets rid of excess fluid and is crushed.
  3. Frozen butter is rubbed, and cheese is also crushed.
  4. Onions are cut randomly (in a cube or thin rings).
  5. The appetizer is laid out in layers in any order. The main thing is that the first are egg whites and fish, and the last - yolks.

To taste, the listed products are salted and covered with sauce.

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