Mimosa salad with cheese: recipe with photo

Home » Salads with fish and seafood » Mimosa salad with salmon - delicious recipes with boiled and lightly salted fish

Valentina Kolesnikova 03/03/2020 (Updated: 05/21/2020) 247 No comments

Today's selection of recipes for red fish lovers! I would like to offer you some amazing Mimosa salads with lightly salted and boiled salmon ! It turns out very tender and incredibly tasty!

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Delicate Mimosa salad with baked salmon and cheese
“Mimosa” with lightly salted salmon
Mimosa salad with canned salmon
Mimosa salad with boiled salmon and creamy taste
Mimosa salad with canned salmon, pickled and fresh cucumbers
Mimosa salad with hot smoked salmon, apple and lemon juice

In my family, this fish is eaten in a matter of minutes without even having time to properly salt it! And this is quite understandable, because it tastes amazing! Fatty, tender, soft, it literally melts in your mouth!

And this fish is just perfect for the Mimosa salad! I always salt the salmon myself. I buy fresh frozen or chilled, clean it, rinse it thoroughly and salt it with the addition of spices. It turns out something unearthly and fantastic!

Especially for you, I have selected several good recipes with salted and boiled salmon. I have tested all of them more than once, so I can confidently recommend them to you.

You can see the order in which the layers should be placed in the photo. They cover the entire process of preparing Mimosa step by step. Well, if something is not clear to you, then I’m always in touch. Leave your questions in the comments and I will be happy to answer them!

Note to the hostess

Having selected the right ingredients, it is important to consider a few more recommendations regarding the preparation of the dish.

Preparing components. To make the salad tasty and tender, grate all the ingredients on a fine grater.
Correct alternation. It is very important to adhere to the correct alternation of layers. Chefs say that the potato layer should come first, not the fish layer. This simple trick will make the dish tender, airy and more tasty. In addition, lettuce that has stood for a while will not begin to “float.”
Thin layer of mayonnaise. It is recommended to separate the layers with a thin layer of thick sauce.

All snack ingredients must be at the same temperature. This is a guarantee that the dish will turn out not only tasty, but also beautiful.

A selection of recipes

Modern housewives love to improvise. Therefore, they boldly combine sometimes completely incompatible products or radically replace components. This is how completely new recipes for Mimosa salad are born. The appetizer is prepared not only with canned fish, but also with salted and lightly salted fish; tomatoes, pickles or crab sticks are added.

Classic version

Peculiarities . Choose a transparent salad bowl for your salad that will demonstrate the multi-colored alternation of layers. You can use a special springform pan (for example, for baking a cake). And before serving, remove it.

Components:

canned fish - 240 g;
boiled potatoes - three;
onion (it is better to take salad) - one;
boiled carrots - three;
mayonnaise.

Preparation

Place grated potatoes at the bottom of the selected salad bowl. But do not lay out the entire amount, but only half of the total mass. You can add a little salt to the potatoes. But you shouldn’t be too zealous. Spread with mayonnaise.
Place canned fish in a deep plate. Drain the oil into a separate bowl. Using a fork, carefully separate all the pieces and remove the bones completely. Now carefully knead the fish mass. Transfer it to a salad bowl, carefully spreading it over the surface. Lubricate again.
Try to chop the salad onion finely. Its pieces must match the rest of the products. If you use onions instead of salad onions, scald them with boiling water. Otherwise, it will spoil the mimosa, adding spiciness to a delicate dish.
Drizzle the onions with the remaining oil from the canning. This will provide Mimosa with juiciness. Then coat with sauce.
Now add the potatoes, the other half. Level the mixture over the surface. But you shouldn't press her. Otherwise, the dish will not turn out airy. Spread mayonnaise on potatoes.
Distribute the grated carrots in the salad bowl. The product can be salted. Coat with sauce again.
The eggs must be separated. The whites are grated separately. After the carrots there should be a layer of proteins. Spread with mayonnaise.
All that remains is to decorate the dish. For decoration you will need an egg yolk. In the classic version, the entire surface is sprinkled with yolk, imitating small mimosa inflorescences. This design can be complemented with greenery.

“Mimosa” is placed in the refrigerator for two to three hours to ensure that all layers are soaked.

With cheese

Peculiarities . You can take hard cheese or replace it with processed cheese. In the latter case, the taste of the dish will be more delicate.

Components:

egg - three;
potatoes - four;
mackerel in oil (you can use other fish) - 240 g;
carrots - two pieces;
hard cheese - 160 g;
salad onion - one;
mayonnaise.

Preparation

Initially, lay out some of the potatoes.
Distribute the fish mass on top, not forgetting to coat each layer with mayonnaise.
Add chopped onion.
Lay out the remaining potatoes.
Now follows the crushed hard or processed cheese.
Carrots are placed on it.
The final part of the dish is a layer of egg whites.
Yolks are used for decoration.

Rice

Peculiarities . The dish turns out to be satisfying and is quite capable of becoming an independent breakfast or dinner. The main feature of this salad is that it is prepared without adding potatoes.

Components:

carrots - three;
rice (cooked) - half a glass;
saury in oil - 240 g;
eggs - three or four;
onion - one;
mayonnaise.

Preparation

Place some of the rice on the bottom of the salad bowl. To ensure juiciness, you can sprinkle the cereal with fish oil and coat it with mayonnaise.
Next they lay out the fish, having previously removed the bones and crushed the entire mass.
Sprinkle with onions.
Rice follows again, which can be poured with oil again.
Spread chopped carrots with a fork.
Finish with proteins.
The yolk serves as decoration. This is the only layer that should not be coated with sauce.

Dietary

Peculiarities . This dish is low in calories, but the taste is not inferior to regular Mimosa. For it you will need dietary fish - tuna.

Components:

eggs - three;
onion - one;
cheese (any) - 70 g;
canned tuna - 240 g;
low-fat yogurt (necessarily without additives) - five tablespoons;
soy sauce - two and a half tablespoons.

Preparation

Prepare all ingredients.
Mix yogurt and soy sauce. This combination can replace mayonnaise.
Now start laying out the layers, not forgetting to grease each one with the resulting sauce.
The first layer is egg white.
Grated cheese is placed on it.
Place mashed tuna on top.
Carrots are placed on the fish coated with sauce.
The masterpiece is completed with chopped onions and a layer of sauce.
And on top, as usual, they decorate with yolks.

With sprats

Peculiarities . This mimosa has an unusual, piquant taste. The onion must be marinated first.

Components:

eggs - four;
onion - one;
sprats - 220 g;
potatoes - three;
carrots - two;
mayonnaise - 120 g;
white wine vinegar - teaspoon;
salt, sugar.

Preparation

Marinate chopped onions in vinegar, adding a pinch of sugar, pepper and salt.
Grind all products.
Lay out the ingredients in the following order: a layer of potatoes, sprats, pickled onions, egg whites, carrots. Don’t forget to grease all layers with mayonnaise.
Use yolks and fresh herbs for decoration.

With cucumber

Peculiarities . This is one of the new versions of the traditional salad. For the dish, it is recommended to use not mayonnaise, but a prepared dressing sauce.

Components:

canned salmon (or trout) - 200 g;
mayonnaise - a tablespoon;
mustard - teaspoon;
sour cream - two tablespoons;
lemon juice - tablespoon;
fresh cucumber - one;
eggs - three.

Preparation

For dressing, you need to combine sour cream, lemon juice, add mustard, chopped herbs and mayonnaise. Let the dressing sit for ten minutes.
At this time, cut the cucumber and eggs. Clean the fish from the bones and crush it with a fork.
Start laying out: salmon, then eggs and a layer of cucumbers, not forgetting to grease with dressing. And repeat all three layers again.

In pita bread

Peculiarities . There are no strict requirements for the recipe. Therefore, this “Mimosa” can be easily “adjusted” to your taste. For example, replace canned fish with chicken, and onions with a green apple.

Components:

canned fish - 240 g;
lavash sheet - one;
hard cheese - 80 g;
egg - two;
carrots - two;
onion - one;
mayonnaise - 75 g;
sugar, vinegar;
green onions - a bunch.

Preparation

Prepare the marinade by adding vinegar and sugar to warm water. Dip chopped onion into the solution.
In a bowl, combine the crushed ingredients: eggs, cheese, a bunch of green onions and crushed fish. Add pickled onions and mix all ingredients with mayonnaise.
Apply the resulting mass to the pita bread in a thin layer.
Roll the pita bread into a roll and cut into pieces.

With mushrooms

Peculiarities . And if you like spicy shades, then use pickled mushrooms for the salad.

Components:

mackerel (or saury) - 240 g;
carrots - one;
fried mushrooms - 220 g;
egg - four;
onion - one;
mayonnaise.

Preparation

In this salad, it is recommended to start with fish.
Place onion fried until golden brown on the mashed mackerel.
Next comes a layer of fried mushrooms.
Next, grate the boiled carrots.
The final stage is the white and the yolk crowns the composition.
Grease all layers except the yolks with a thin layer of mayonnaise.

With crab sticks

Peculiarities . The pleasant taste and unique ability to harmoniously combine with other ingredients have made crab sticks one of the popular ingredients for many salads. "Mimosa" was no exception. The salad should soak in the refrigerator for at least five hours. It's even better if you let it sit overnight.

Components:

egg - four;
hard cheese - 160 g;
apple (take the Simirenko variety) - one;
onion (red) - one;
potatoes - three;
crab sticks - 240 g;
butter (frozen) - 120 g;
mayonnaise.

Preparation

Place the grated potatoes first. Don’t forget to lubricate it and all subsequent layers with mayonnaise.
Next comes the grated egg white.
Place hard cheese on it.
The next layer is grated butter. To make the task easier, pre-freeze the product in the freezer.
Place chopped red onion on oil.
Now follow the finely chopped crabs.
It is recommended to put an apple in the next layer.
And the yolks complete the creation, the only layer that does not need to be lubricated.

With cod liver

Peculiarities . This is a recipe that will make you reconsider your ideas about Mimosa. The composition is complemented by pickled cucumber, which will give the fatty salad the necessary sourness.

Components:

cod liver - 180 g;
egg - three;
potatoes - three;
carrots - two;
pickled cucumbers - three;
hard cheese - 60 g;
green onion feathers - a small bunch;
mayonnaise.

Preparation

Place potatoes at the bottom of the container. Don't press it too hard.
In a separate bowl, mash the cod liver well. The prepared product is spread on potatoes.
Sprinkle chopped green onions on top. And only now - mayonnaise sauce.
The pickled cucumber can be finely chopped or grated. This is the next layer of the dish.
Now spread the egg white over the surface. Use a spoon to smooth it out.
Place carrots on top of the whites.
Add grated cheese. Mayonnaise again.
And the final yolk.

With salted salmon

Peculiarities . Instead of canned fish, you can take lightly salted salmon. This salad tastes very different from the traditional one.

Components:

egg - three;
carrots - one;
lightly salted salmon - 210 g;
green onions - a bunch;
potatoes - two;
mayonnaise.

Preparation

The first layer is potatoes.
Next, add carrots and chopped onions, not forgetting to coat with mayonnaise.
Fold in the egg white.
Place finely chopped salmon on it.
Complete the composition with yolks.

With tomato

Peculiarities . This is a new salad. It is recommended to serve it in small glass glasses. Each guest will be able to take their own glass, rather than separating a portion from a common salad bowl.

Components:

canned pink salmon - 240 g;
tomatoes - three;
hard cheese - 180 g;
eggs - four;
greenery;
mayonnaise.

Preparation

Place pink salmon mashed with a fork on the bottom.
The next layer is grated cheese.
Now chopped tomatoes.
Sprinkle half of the yolks on top.
Place the chopped herbs and pour in the entire mass of proteins, not forgetting to grease each layer with mayonnaise.
Decorate with the remaining yolk.

Regardless of the recipe, do not make the layers thick. This dish will lose its delicate taste. It turns out much better if you lay out the entire “Mimosa” from small layers, and then completely repeat all the layers, starting with potatoes and ending with egg yolks.

The appearance of this snack dish dates back to the seventies of the last century, but no one knows who prepared it first. Mimosa salad with red fish, saury, sardine and other canned fish began to be prepared in almost every family, because it did not require complex ingredients. And the dish received its name because of the yolk scattering, similar to the mimosa color (bouquets from this plant were also at the peak of popularity at that time).

Ingredients

— 6 pcs. + —
- 2 pcs. + —
- 2 pcs. + —
- 2 pcs. + —
Canned salmon – 1 can + –
— 2 small cubes + —
- to taste (a little) + -

How to make your own mimosa salad with salmon

In this dish, we coat only the vegetable layers with mayonnaise, as they are quite dry. If you lubricate all the layers with it, the salad will turn out watery, and the mayonnaise taste will overwhelm the tastes of other ingredients. Let's prepare Soviet mimosa according to step-by-step instructions.

The butter must be frozen because it will be grated later. To make the salad have a round shape, we use a baking dish without a bottom or other device.

Preparing products for a multi-layer salad

Boil the potatoes by placing them in salted water.
Boil eggs and carrots.
Cool the cooked foods and peel them.
Grind the carrots using a fine grater; for potatoes, use a coarse grater.
Place the salmon on a plate and tenderize with a fork.
Separately three yolks and whites.
Peel the onions and finely blend.

Layering the original salad in layers

Place a mold without a bottom on a plate for red fish mimosa salad and begin laying out the food layers. The layers should be formed in the following order:

half the onion mass;
¼ potato mass;
1 tsp mayonnaise - distribute over potatoes;
½ carrot mass;
1 tsp mayonnaise;
¼ grated protein;
½ fish mass;
a piece of grated butter;
¼ potatoes;
1 tsp. mayonnaise;
¼ protein mass;
repeat the same with the rest of the products, tamping the layers well so that there are no voids, especially at the edges;
We put the dish, without removing the mold, into the refrigerator for soaking and cooling.

After an hour, sprinkle the mimosa salad with red fish, laid in layers, with grated yolks and remove the mold by running a knife along its inner walls. The salad, made with your own hands with love and soul, is ready - you can put it on the table!

Cooking recipes

The attractiveness of this salad also lies in the affordable composition of its ingredients, which makes it possible to prepare it regularly. The website BystryeRecepty.ru has collected the best recipes for making Mimosa salad with red fish. Bright, juicy, incredibly beautiful Mimosa salad will be loved by your household. It will surprise guests and become a delicacy for children - choose a recipe that suits you and enjoy one of the most delicious dishes from our cuisine.

Mimosa salad with red fish - classic recipe

Ingredients:

hot smoked salmon – 1 pc.;
carrots – 1–2 pcs.;
onions – 1 pc.;
egg – 3 pcs.;
potatoes – 2 pcs.;
mayonnaise – 3–4 tbsp;
salt.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 3;

Cooking method:

Prepare all ingredients. Boil potatoes, carrots, eggs until tender. Cool and peel them.
Finely chop carrots and potatoes into cubes. Separate the whites from the yolks and grate them into separate plates.
Finely chop the onion and pour boiling water over it for 10 minutes to avoid bitterness, rinse, and place in a sieve.
Peel the fish, divide into pieces, remove all bones and finely chop.
Lay the salad in layers: first layer - hot pink salmon, 2nd layer - potatoes, 3rd layer - carrots, 4th layer - onions, 5th layer - egg whites, 6th layer - egg yolks.
Spread each layer with a small amount of mayonnaise, except for the egg layers. Salt each layer except the fish layer. Garnish the finished salad with herbs if desired.

Mimosa salad with red fish and potatoes

Ingredients:

Pink salmon or salmon - 200 gr.;
Potatoes - 2 pcs.;
Eggs - 4 pcs.;
Carrots - 2 pcs.;
Onion - 1 pc.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 3;

Cooking method:

Boil eggs, carrots and potatoes. Three potatoes on a coarse grater, place the first layer on a flat plate, coat with mayonnaise.
Cut the pre-salted fish into small cubes. Place the fish and onions on top of the potatoes. Then apply a thin layer of mayonnaise.
Finely chop the whites, add the next layer, coat with mayonnaise again. Three boiled carrots on a coarse grater, again coated with mayonnaise.
Sprinkle chopped yolks on top. Place in the refrigerator for a couple of hours until all layers are thoroughly soaked.

Mimosa salad with salmon fillet

Ingredients:

Salmon fillet - 250 gr.;
Carrots - 200 gr.;
Chicken eggs - 5 pcs.;
Cheese - 50 gr.;
Mayonnaise - 150 gr.;
Butter - 35 gr.;
Red caviar - 50 g;
Onion - 175 gr.;
Dill - 10 gr.;
Vegetable oil - 25 gr.;
Salt to taste;
Black pepper to taste.

General characteristics:

Cooking time: 15 minutes;
Number of servings: 4;

Cooking method:

Prepare the ingredients. Boil salmon fillet with spices and dill. Cut the onion into small cubes and fry in vegetable oil.
Grate the cheese and butter on a fine grater. Grate the boiled carrots and boiled eggs, the whites and yolks separately.
Prepare special glasses for serving the salad. Place salmon in a glass and fried onion on top. Grease with mayonnaise.
Lay out the egg white. Place a layer of carrots. Grease with mayonnaise. Layer layers of cheese, butter, and egg yolk. Garnish with red caviar and dill.

Mimosa salad with salmon and egg

Ingredients:

Salmon - 400 gr.;
Egg - 6 pcs.;
Mayonnaise - 300 gr.;
Green onions - 1 bunch;
Potatoes - 4 pcs.;
Carrots - 2 pcs.

General characteristics:

Cooking time: 30 minutes;
Number of servings: 6;

Cooking method:

Prepare your ingredients. Boil eggs, carrots and potatoes in slightly salted water. Peel the eggs, separate the yolks from the whites.
Finely chop the fish, remove the bones. Grate potatoes, carrots, egg whites and yolks on a fine grater. Finely chop the onion.
Place the first potato layer in a removable pan and brush with mayonnaise. Then a layer of carrots, onions and mayonnaise. A layer of salmon and egg white, then repeat all layers. Place the salad in the refrigerator for an hour so that it is thoroughly soaked.

Salad with red fish and cheese

Ingredients:

Red fish - 200 gr.
Chicken eggs - 4 pcs.
Processed cheese - 90 gr.
Mayonnaise – 2 tbsp.

General characteristics:

Cooking time: 30 minutes;
Number of servings: 4;

Cooking method:

Prepare the ingredients you need for the salad. Boil the eggs until done. The main thing is to boil the eggs for no more than 10 minutes. After the eggs are cooked, place them in cold water.
Processed cheese should be grated on a coarse grater. Before grating the cheese, leave it in the freezer for 15 minutes. This will make it easier to grate.
Peel the chilled eggs from their shells, then grate the whites and yolks separately. Place the whites in the first layer of salad.
The second layer of salad will be grated processed cheese. Cut the fish into small cubes and place on top of the processed cheese. This layer should be coated with mayonnaise.
Place the last layer of grated yolks on a fine grater. Decorate the salad with herbs and leave in a cool place for at least an hour.

Unusual mimosa salad with red fish: recipe with cottage cheese

Ingredients

Chicken egg – 6 pcs.;
Canned red fish – 400 g;
Large carrots – 2 pcs.;
Cottage cheese in the form of a paste (not more than 5% fat) – 200 g;
Grain mustard – 20 g;
A little greenery - to taste.

In this recipe, low-fat cottage cheese replaces mayonnaise, making the dish more dietary and healthier. And the mustard seeds add pungency and piquancy to the salad. For greens we use dill, parsley, cilantro, etc.

Let's prepare a new version of the mimosa appetizer salad with red fish, laying it in layers.

Preparing ingredients to create a salad

Wash the carrots and boil them until soft.
Boil hard-boiled chicken eggs for 10 minutes.
Cool the boiled products and remove shells and skins.
Finely chop the carrots.
Separate the whites and yolks, then grind them separately on a fine grater.
Mix the mustard seeds and curd mixture thoroughly.
Remove the fish pieces from the jars and mash them using a fork.

Layer the lettuce using a mold

Place a form for layered salads or pastries (without a bottom) on a flat dish and place the ingredients in layers, following this order:

Lay out and evenly distribute a layer of chopped proteins.
Add half a portion of mashed salmon and coat with cottage cheese.
Place a layer of grated carrots.
Cover it with the remaining fish mass and grease it with curd paste.
Sprinkle the salad with grated yolks, reminiscent of mimosa flowers.

We decorate the mimosa salad with red fish with any form of greenery: twigs, leaves or chopped mass. Cover it and put it in a cool place for 1-2 hours - let it soak.

Then serve with mashed potatoes or other side dish. By the way, snack salads can be eaten as independent dishes.

Bon appetit!

The most delicate “Mimosa” salad, familiar to everyone since childhood, is distinguished by its ease of preparation and special taste. Today there are quite a few options for how to prepare mimosa salad. But one thing remains unchanged - the canned fish included in the dish. As a rule, each housewife selects a salad option and a type of fish according to her preference. Below we will look at which mimosas go best with canned salmon. Mimosa salad with lightly salted salmon or salmon will certainly please your whole family.

The uniqueness of this recipe lies in one unusual ingredient. Mimosa salad with cheese and apple will undoubtedly surprise everyone gathered at the table.

Ingredients:

2 cans of salmon in oil;
1 onion;
2 potatoes;
3 tbsp. l. butter;
200 grams of light mayonnaise;
2 medium green apples;
4 large eggs;
200 grams of hard cheese;
1/2 tsp. salt.

Mimosa with red fish:

Wash the root vegetables. Boil potatoes and carrots until tender, cool, peel and grate into separate bowls.
Remove the husks from the onion and cut into quarters of rings. Scald with boiling water to remove the bitterness.
Mash the fish with a little of your own gravy.
Grate the apple, first removing the core and peel.
After freezing, grate the butter.
Coarsely grate the cheese.
Layer the ingredients: onion; mayonnaise; butter; potato; mayonnaise; proteins; salt; mayonnaise; apple; canned fish; cheese; mayonnaise; yolks.
Cover the dish with a flat plate or cover with cling film and place in the refrigerator for 30 minutes.

Ingredients:

1 jar of preserves;
1 onion;
10 tbsp. l. boiled rice;
50 grams of frozen butter;
120 grams of hard cheese;
3 large chicken eggs;
150-170 ml of light low-fat mayonnaise.

Mimosa salad with cheese layers:

First boil the rice in salted water until done.
Boil the eggs hard and leave to cool in cold water. After peeling and dividing into yolks and whites, grate into different plates.
Grate the cheese.
Peel the onion and chop it.
Grate the pre-frozen butter.
Remove bones from canned fish and thoroughly mash the fish meat with a fork along with the liquid.
Take a flat dish and lay out the salad: rice, mayonnaise, layer of fish, onion, butter, cheese, mayonnaise, whites, mayonnaise, yolks.
Leave the salad to soak in the refrigerator for 2 hours and you can serve.

Simple Mimosa salad with crab sticks and rice

The pleasant taste and lightness of crab sticks make it an interesting product suitable for salads.

For this we need:

potatoes - 3 pcs.;
rice – 200 g;
hard cheese - 150g;
chilled crab sticks - 200g;
apple (Semerenko variety) - 1 pc.;
onion - 1 pc.;
frozen butter - 100g;
eggs - 4 pcs.;
mayonnaise.

Step-by-step cooking:

To prepare the salad, take a transparent form. Don’t forget to coat each layer with mayonnaise. Layering the dish has the following sequence: grated boiled potatoes, boiled egg whites, grated cheese, butter, frozen butter, finely chopped white onion, chopped crab sticks, grated apple, boiled rice, finely chopped yolk. To soak the salad, you need to keep it in the refrigerator for 5 hours.

You can see the preparation of another version of salad with rice in the video:

Mimosa salad preparation with herbs

Salad with salmon, herbs and spices is tasty and quick to prepare, and also very filling. This is an indispensable appetizer for the New Year's table, since the bright, flaky dish looks very festive and appetizing.

Required Products:

2 cans of canned salmon;
4 large chicken eggs;
2 potatoes;
2 carrots;
1 onion;
1 glass of mayonnaise;
1/2 teaspoon salt;
1/2 teaspoon ground pepper.

Preparing mimosa salad:

Let the eggs boil. Cook in boiling water for no more than 10 minutes. Then add cold water and cool. Divide into yolks and whites, grind separately.
Wash the potatoes and carrots well and boil them in their skins. As soon as the root vegetables are ready, they need to be cooled, peeled and grated into different plates.
Remove the peel from the onion and chop it.
Place the fish in a colander, remove the bones using tweezers, and mash with a fork.
Layer the salad in the following order: potatoes, carrots, onions, whites, salmon and egg yolks. Draw a mayonnaise mesh between the layers; there is no need to grease the top.
If desired, decorate with herbs and leave in the refrigerator to soak for an hour and a half.

Mimosa with raw carrots and cheese

Ingredients:

350 g canned pink salmon, 250 g mayonnaise, 2 tbsp. l. lemon juice, 4 hard-boiled eggs, 2 carrots, 2 boiled potatoes, 200 g cheese, 1 onion, salt and pepper to taste

Preparation

Mash the fish. Mix mayonnaise with lemon juice, salt and pepper. Separate the whites from the yolks and chop. Grate the carrots and potatoes separately on a coarse grater, chop the onion. Grate the cheese on a medium grater. Crumble the yolks.

Place half the potatoes, whites, onions, fish, carrots and potatoes with yolks in layers on a plate, layering with mayonnaise sauce. Sprinkle with cheese and refrigerate for 2 hours. Decorate as desired.

5 most popular salads in the world

Mimosa salad with salmon recipe

Another great recipe for the popular Mimosa salad. Very similar to the regular classic version, but with the addition of hard cheese.

List of ingredients:

2 potatoes;
2 carrots;
3 large eggs;
50 grams of hard cheese;
1 can of salmon;
1 onion;
100 ml salad mayonnaise.

Mimosa salad with salmon:

Wash the potatoes and carrots thoroughly and boil until tender. After cooling, remove the peel and grate individually into different bowls.
Boil the eggs, then cool and peel. Divide into whites and yolks and grate.
Grate the cheese.
Peel the onion and chop finely.
Place the salmon on a saucer along with the butter. Remove the seeds from the pieces and mash with a fork. Add onion to the fish and stir.
Lay out all the ingredients in layers, coat each of them with a light mayonnaise mesh: half of the grated potatoes, salmon with onions, the other half of the potatoes, cheese, carrots, grated egg white and chopped yolk.
Cool before serving.

To make Mimosa as tender, tasty and effective as possible, we recommend that you familiarize yourself with several subtleties of preparation:

To prepare a salad with cheese, it is recommended to choose hard varieties that are as yellow in color as possible. If you are not a big fan of hard cheeses, but you like the recipe, you can replace it with a couple of processed cheeses from the classic “Druzhba”.
When using regular onions, it is recommended to add water to the chopped onions before adding them to the salad to remove the bitterness.
Many people believe that the more mayonnaise is added to the salad, the juicier the dish will be and the better soaked it will be. This is a myth, since too much sauce will only cover up the taste of the ingredients.

Potatoes, eggs and carrots should be boiled in advance, cooled and peeled. Lay out the salad in layers. The first layer is half of the potatoes grated on a fine grater, add a little salt and grease with mayonnaise.

Cut the salmon into small pieces. Chop the greens and place half of the greens on the potatoes. Place half of the chopped salmon on the greens.

Next - a layer of finely grated boiled carrots (half) + mayonnaise. For carrots - the remaining greens.

Next, add a layer of the remaining grated potatoes and add salt. For potatoes - the remaining salmon.

Coat the fish with mayonnaise and place a layer of the remaining grated carrots on it. Also grease with a little mayonnaise. And sprinkle finely grated boiled yolk on top.

Decorate the very tasty, airy and tender “Mimosa” salad with salmon as you wish, let it soak a little at room temperature (15 minutes), then put it in the refrigerator for 30 minutes. After this, the salad can be served!

In this article you will find the most delicious and popular options for preparing Mimosa salad: mimosa salad with salmon, with rice, with red fish and caviar, with pink salmon and canned food.

One of the most popular and famous salads for the holiday, of course, after the famous Olivier, has always been the Mimosa salad.

Mimosa Salad is a holiday salad whose main ingredients are vegetables, cheese, eggs, canned fish, onions, butter and mayonnaise. Wikipedia

Mimosa salad with canned cod liver and rice

Cod liver is considered a valuable dietary product; it will add lightness to this dish.

For this we need the following components:

cod liver (canned) -200g;
boiled potatoes - 3 pcs.;
rice – 200 g;
boiled carrots - 2 pcs.;
cheese - 100g;
boiled eggs - 3 pcs.;
onion - 1 pc.;
mayonnaise;
greens for decoration.

Step-by-step cooking:

Three boiled potatoes on a grater. Distribute evenly over the entire surface of a flat dish. Coat the layer with mayonnaise, level the boiled rice over the surface of the dish, and mash the cod liver with a fork. We put it in the next layer. After this comes chopped onion, coat it with mayonnaise. Three carrots are grated and used as the next layer. Now three egg whites, lay them out in the next layer. Now comes a layer of grated cheese, treating each layer with mayonnaise. Sprinkle the salad with chopped yolks and fresh herbs, put it in the refrigerator for 6 hours to soak.

You can see the step-by-step preparation of the salad here:

Mimosa salad with salmon and caviar - a beautiful and tasty recipe

From this article you will learn:

You can find the classic step-by-step recipe for Mimosa salad in this interesting article.
Be sure to check it out!

Ingredients for 10 servings:

Salmon fillet – 500.0
Egg - 10 pcs
Butter - 70.0
Dill - 20.0
Carrots - 400, 0
Mayonnaise -300.0
Gouda cheese -100.0
Red caviar - 100.0
Onions - 1 large onion
Black pepper
Crab sticks or lemon for garnish

Preparation:

Boil salmon fillet in water with spices and dill for 7 minutes.
Finely chop the onion and fry in vegetable oil for 5 minutes.
Grate the boiled carrots on a coarse grater.
Peel the eggs and separate the whites from the yolks. Grate them separately on a coarse grater.
Give cheese and frozen butter on a fine grater into different containers.
Prepare a flat dish and lay out the salad in layers:

Salmon
Fried onions
Mayonnaise
Protein
Mayonnaise
Carrot
Butter
Yolk

Top the salad with red caviar, crab sticks and lemon.

You can also add boiled rice to this salad by placing it between layers of carrots and cheese.

Cooking Mimosa with mozzarella and salmon

Place the carrots and potatoes in a saucepan and add enough water to barely cover the vegetables. Season with salt. Bring to a boil, reduce heat and simmer for 25-35 minutes until vegetables are tender. To make sure they are done, pierce them with a fork. Do not overcook the potatoes and carrots or you will end up with mashed potatoes and a slimy carrot mess.

Drain the vegetables and cool them. When they are cool enough to handle, peel them. This is very easy to do with a sharp knife or a special cleaning device.

Boil the eggs hard. Peel them and cut them in half to separate the whites from the yolks.

Finely chop the salmon with a sharp knife. Pour 1/4 cup of mayonnaise into it and stir. Now you can assemble Mimosa with cheese for serving.

Place the fish in the first layer. Using a box grater, finely grate the potatoes over the salmon. If desired, you can use the larger holes of a grater. Place the mayonnaise in a plastic bag and cut a tiny hole in one of the corners. Pour about 1/4 cup over the potatoes in a thin layer. This application of the dressing is preferable to simply placing it in the middle and spreading it with a spoon. This helps keep the salad's texture tender and light rather than dense and compact.

Spread the finely grated cheese on top of the potatoes in a thin layer. Grate the carrots on the coarsest grater. Cover with the same amount of mayonnaise. For the last layer, beat the egg whites. Spoon mayonnaise onto them and spread. Mash the yolks with a fork in a small bowl or press them through a fine sieve. Sprinkle a continuous layer over the top of the salad.