Home » Salads with fish and seafood » Mimosa salad with pink salmon - a recipe with canned, smoked, salted, boiled fish
Valentina Kolesnikova 03/13/2020 (Updated: 05/21/2020) 112 No comments
The Mimosa salad with pink salmon has taken root perfectly in my family. Its big advantage is that it doesn’t get boring and my household is ready to eat it every day. If you also love red fish, then this collection of recipes is for you.
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- Delicate Mimosa salad with canned pink salmon
- "Mimosa" with canned pink salmon and apple
- Mimosa salad with canned pink salmon and cheese 4
- Mimosa salad with pink salmon and mushrooms
- Delicious “Mimosa” with boiled pink salmon
- French Mimosa with raw carrots
- Mimosa salad with hot smoked pink salmon and green apple
- Mimosa salad with pink salmon and butter
I always make this salad in different ways: with boiled, baked, canned, smoked and salted fish. With such a variety of options, this “Mimosa” will definitely never get boring.
Today I want to offer you some amazingly tasty and simple recipes that I have been preparing myself for many years. I'm sure you'll like them.
Pay special attention to the first recipe. I like it most of all, and first of all, for its original presentation. On the festive table, a salad in this design will definitely be the king of all dishes.
Delicate Mimosa salad with canned pink salmon
Do you know how to prepare a delicious and unusual Mimosa salad with pink salmon? One that your guests would be absolutely delighted with? This recipe is just what you need!
When I saw such an unusual presentation, I was simply shocked! Beautiful, elegant, elegant and incredibly tasty!
Now I often prepare salad this way. Mimosa is served in the form of individual small cakes. It is very convenient for guests to take them. Just put a piece on your plate and eat. Everything is civilized and neat!
Be sure to prepare this “Mimosa”! You will be very pleased.
From the quantity of products that I give below, you get 5 pieces of cakes measuring approximately 20x30 cm. You decide for yourself what shape and size to make the cake. It can be rectangular, square, diamond-shaped, round, triangular.
For my grandson’s birthday, I actually made them in the shape of Mickey Mouse, fish and all sorts of animals. In general, it all depends on your imagination.
For the cakes you will need:
- 250 gr. butter;
- 200 gr. sour cream;
- 1 egg;
- 400 gr. flour;
- 0.5 tsp. Sahara;
- ½ tsp. salt;
- ½ tsp. soda
To grease the cakes:
- 100 gr. cheese;
- 2 cans (250 g each) of canned pink salmon;
- 2 hard-boiled eggs;
- 1 clove of garlic;
- greenery;
- mayonnaise.
For decoration:
- 3 hard-boiled eggs;
- mayonnaise;
- dill greens.
Let's bake cake layers for a snack cake.
Melt the butter until liquid, but do not boil.
Beat the egg in a bowl. Add salt, sugar, soda, sour cream, mix everything.
Combine with melted butter and gradually add sifted flour.
The result should be a very soft dough that is very pleasant to the touch.
Wrap it in cling film and put it in the refrigerator for 30-40 minutes, or preferably 2 hours, so that the dough cools well.
We take it out of the refrigerator. Divide a piece of dough into 5 equal parts. We leave one piece, and cover the rest with film so that the dough does not dry out and send it back to the refrigerator.
Roll out a piece of dough on a sheet of baking paper to a size of 20x30 and a thickness of 1-2 mm.
Prick the crust with a fork so that it puffs up less during baking.
Transfer it to a baking sheet lined with paper. Place in the oven preheated to 200 degrees.
If large bubbles swell on the dough during baking, they can be pierced with a toothpick and pressed down with a spoon.
The cake bakes for about 10 minutes. It should brown well. It comes off paper very well. Transfer the finished cake onto a board.
Give the cooled cakes the desired shape, cutting off the excess.
The released sheet of paper can be used to bake the next cake.
We bake all the other cakes in the same way.
Let's make the filling.
Mash the fish with a fork until smooth.
Grate the eggs and cheese on a fine grater directly into the bowl onto the fish. There we also put finely chopped greens and a clove of garlic passed through a press.
Stir everything well and season with mayonnaise. The filling should not be dry and there should not be enough mayonnaise.
We will assemble the appetizer in a baking tray, or on a board. Cover it with cling film or cellophane.
Place the crust on top. Place ¼ of the filling on it and level it out.
Place the second cake layer on top and again ¼ of the filling and so on.
We put the last cake, it will be without filling.
We compact it, wrap it in film, put a board on top and place a small weight. Place in the refrigerator for 2 hours.
Unwrap before serving. Coat the top cake with a thin layer of mayonnaise. Sprinkle finely grated egg whites on top. For decoration you will need 3 hard-boiled eggs.
We compact, trim, trim the edges. This must be done with a very sharp knife so that the edges do not wrinkle.
Cut everything into cakes. They can be made large or small. Stick a skewer into each and serve as a “canapé”.
Decorate with dill sprigs and egg yolk to make it look like a mimosa sprig.
Now look how beautiful we have turned out! I am sure that your guests have never seen such a culinary masterpiece before.
"Mimosa" with canned pink salmon and apple
I really like this recipe. It perfectly combines the taste of fresh, juicy apple with spicy pink salmon. By the way, I sometimes replaced the apple with kiwi. I took ripe fruits and cut them into small cubes. It turned out very tasty and satisfying.
What products will you need:
- 2 jars of canned pink salmon;
- 100 gr. any hard cheese;
- 5 pieces. eggs;
- 1 onion;
- 1 green apple;
- 70 ml vinegar;
- mayonnaise.
Chop and marinate the onion in vinegar and a little water. It should cover the entire onion. After 20 minutes, drain the water.
Coat successively all layers of salad with mayonnaise, except onions and apples.
1Mash the fish with a fork; it will be our first layer.
2Then sprinkle with onions.
3Add the grated apple.
4 Distribute the grated eggs on top.
5Grate a layer of cheese directly into the salad.
Decorate the top with sprigs of parsley and dill.
Delicious “Mimosa” with boiled pink salmon
The fish can be boiled or baked in the oven with spices. Rub the fillet with pepper, salt, and spices, lightly sprinkle with olive oil and wrap in foil. Bake at 180 degrees for 15-20 minutes.
The deliciousness is unreal!
- 1 fresh pink salmon;
- 300 gr. hard cheese;
- 8 pcs. eggs;
- 50 gr. frozen butter;
- 1 onion;
- mayonnaise.
Clean pink salmon from scales. We cut off the head, tail and remove the entrails. Cut into pieces.
Place in a microwave safe container. Add a little water and salt. Cook for 15 minutes at full power.
The fish can be boiled on the stove, but it turns out much tastier this way.
After cooking, cool the pink salmon. We remove the skin from it, separate it from the seeds. Use a fork to separate into small pieces.
Finely chop the onion into cubes.
Grate the egg whites, yolks, and hard cheese on a fine grater immediately into the salad bowl.
We coat all layers of salad with mayonnaise, except protein, cheese and onion.
1 Place half of the whites in the bottom layer and smooth with a fork.
2Sprinkle with ½ grated cheese.
3 Place half of the fish in a salad bowl.
4Grate the butter on top using a coarse grater. If you want this layer to be fluffy, then do it using the finest grater.
5Distribute the onions.
Then we repeat all the layers - protein, cheese, the second half of the fish.
The final step will be finely grated yolks.
With pink salmon and red caviar
Pink salmon salad with the addition of red caviar is a bright and original dish that will become the main decoration of any holiday feast. This unusual mix of baked fish with spicy caviar will appeal to lovers of unusual flavor combinations. No carrots are added to this dish, although this depends entirely on your culinary preferences.
Ingredients:
- fish fillet – 4 pcs;
- red caviar – 50-60 g;
- potatoes – 6-7 pcs;
- boiled eggs – 6-7 pcs;
- green onion feathers, dill - 1 bunch each;
- mayonnaise;
- salt.
Disassemble the finished fillet, remove the bones, and cut the meat into small pieces.
To prepare the salad, rinse the red fish fillet, dry with a paper towel, place on a baking sheet greased with olive oil and bake until done.
Boil the potatoes and grate them, divide the boiled eggs into whites and yolks, and then chop them as well. Layer the mimosa in layers - grated potatoes, fish with mayonnaise, chopped herbs, whites with mayonnaise and yolks.
The top layer should be red caviar
Mimosa with pink salmon is an ideal dish for both everyday and holiday menus. Rich, bright taste, attractive and appetizing appearance, a huge number of recipes - all this makes mimosa one of the most popular and favorite salads.
French Mimosa with raw carrots
I read somewhere that the French Queen Marie Antoinette was very fond of this salad. In her opinion, it helped smooth out wrinkles and improved complexion. She added quail eggs, artichokes and other things to it. Moreover, all vegetables must be raw.
I don’t know whether the salad really had such a magical effect on one’s appearance or whether it was actually invented by the queen, but it is true that it is very tasty.
To make Mimosa juicy, tender and appetizing, choose juicy carrots and juicy apples. Well, instead of regular eggs, you can take quail eggs. How are you worse than the French monarch?
- 2 processed cheese;
- 2 raw carrots;
- 2 cans of canned pink salmon;
- 1 large green apple;
- 5 eggs;
- 1 onion;
- a pinch of sugar;
- a little salt;
- 1 tbsp. apple cider vinegar;
- 200 gr. mayonnaise.
Cut the onion into quarter rings. Add a pinch of salt and sugar to it. On the board, mash the onion slightly so that it becomes softer and releases the juice.
Transfer it to a bowl. Add table apple cider vinegar and a tablespoon of water. Stir and let marinate for 20-30 minutes.
Grate fresh carrots on a medium grater.
Three egg whites onto a coarse grater.
Yolks – very small.
Mash the canned pink salmon with a fork.
Chop the apple very finely, then it will not let out the juice.
Spread each layer, with the exception of fish and apples, with mayonnaise.
1 Place 2/3 of the egg whites on the bottom of the salad dish.
2Next 1/3 of the total volume of carrots.
3Spread half of the pink salmon on top.
4Sprinkle it with pickled onions.
5Add half the apples.
6Grate the processed cheese directly into the salad on a medium grater. This is easy to do if you first freeze it in the freezer.
7Add the remaining carrots.
Then we repeat all the layers - whites, pink salmon, pickled onions, apples, processed cheese and carrots.
To decorate, place strips of paper on the top layer of carrots.
Fill the space between the stripes with finely grated yolks. Place the salad in this form in the refrigerator for 2 hours.
Carefully remove the ring and slowly remove the strips. Decorate with herbs and serve.
With pink salmon and pickled mushrooms
An excellent option for the New Year's table would be mimosa with tender red fish and spicy pickled mushrooms. This unusual, original dish is sure to please all guests.
Ingredients:
- canned fish - 2 cans;
- potatoes – 4 pcs;
- carrots – 4 pcs;
- pickled champignons – 500-600 g;
- pickled cucumbers – 2 pcs;
- white onion – 2 pcs;
- green onion feathers - ½ bunch;
- mayonnaise.
Boil potatoes, eggs and carrots until tender, grate the vegetables. Separate the egg yolks from the whites and also grate or mash with a fork. Cut the white onion into small cubes, finely chop the green onion feathers. If the pickled mushrooms are whole, cut them into any shape.
Lay out the appetizer in layers - potatoes, pink salmon, egg white, brush with mayonnaise sauce. Place another layer of potatoes, pickled mushrooms and carrots on top, soak in mayonnaise.
Garnish the finished mimosa with chopped green onions mixed with egg yolk. Before serving, cool the canned pink salmon salad in the refrigerator for 1-2 hours.
All layers of lettuce must be thoroughly chopped and spread evenly
