Mimosa is a salad that often decorates the holiday table.
Its main ingredients are eggs, canned fish, mayonnaise, cheese, and butter. During the Soviet era, it served as an alternative, a complement to other famous dishes - “Olivier”, “Herring under a fur coat”. It got its name because of its resemblance to the spring flowers of the same name. The classic recipe does not involve the use of fruits or cereals. But today it is found with apples, rice, and cheese. Fish used include saury, pink salmon and even sprats. Seafood is also good. Each such salad has a unique aroma, which can be safely served on a festive table, for example, on New Year’s, in the form of a symbol.
I offer you a selection of the most delicious recipes. All of them have been tested and prepared several times. I like to serve several versions of Mimosa to my guests at once - this way I can satisfy different tastes.
Classic recipe for Mimosa salad with pink salmon
This is how our mothers and grandmothers prepared this dish. There are no potatoes in it, which makes it very tender and airy. Canned pink salmon adds juiciness.
Ingredients:
- pink salmon - 200 g;
- egg - 5 pcs.;
- onion - 1 head;
- carrots - 2 medium;
- homemade mayonnaise - to taste;
- vinegar, salt, sugar.
How to cook:
Onions with their bitterness can spoil the taste of the salad. To get rid of this, marinating in water at a temperature of 70°C with the addition of 2 tablespoons of vinegar, 1 teaspoon of granulated sugar, and salt for a quarter of an hour helps. The vegetable is pre-cut into cubes.
Most of the juice is drained from pink salmon. Knead (it’s convenient to do this with a fork) and place on a serving plate.
Place onions on top without marinade.
Boiled eggs grated on a fine grater are the next layer.
Next comes the carrots. Each layer is soaked in a small amount of mayonnaise.
Before serving, soak the finished salad for 2-3 hours. This way all the ingredients will be soaked in the sauce. The dish can be made in an individual serving form.
How to alternate layers in Mimosa salad
One of the important factors in preparing Mimosa salad is the correct alternation of its layers. Recipes in which fish is the first layer are not entirely correct.
Such recipes are suitable for those who want to make the whole process faster and easier, forgetting about taste. In addition, the fish may leak a little (if you unscrupulously used canned fish).
So, let’s take as a basis the Mimosa salad, a classic recipe with step-by-step preparation photos. For the first layer, you need to lay the grated potatoes, not pressing them, but making them seem airy. You don’t need to use all the potatoes; you’ll still need them, just a part of them so that the fish doesn’t lie on the salad bowl.
The fish is placed in the second layer. She needs special attention. In the case of canned food, you need to drain the oil, remove all the bones from the fish and mash the remaining flesh with a fork (it is better to do this in a separate bowl).
Next, we take on the onion, it is advisable to use red. If this is not the case, you can take a regular one.
Some people prefer to marinate it in advance, others simply scald it with boiling water. In any case, before doing this, you need to finely chop it, and then pour a little canned oil on the layer (if any).
Spread the remaining chopped potatoes over the onion layer. After it comes the turn of carrots. Having laid it evenly, you can move on to the eggs. We divide boiled eggs into whites and yolks. We lay the protein layer first, the second will be from the yolk.
All layers in the salad should be greased with mayonnaise and add a little salt. On top of the Mimosa salad you can decorate it however you like: use greens, eggs, carrots.
And it’s best to use your imagination, then everything will definitely turn out not only tasty, but also beautiful. To intensify the taste and saturate each layer, “Mimosa” should be placed in the refrigerator for several hours.
Delicious salad with saury
Men will really like this recipe. Saury is a fairly fatty fish, so the finished dish is satisfying, with a pleasant fat content. Be sure to take this into account when choosing mayonnaise.
Ingredients:
- potatoes - 2 medium tubers;
- carrot - 1 medium;
- eggs - 5 pcs.;
- onion - 1 head;
- saury - 200 g;
- mayonnaise - to taste;
- salt pepper.
How to cook:
Boil eggs and vegetables separately. Cool, clean. Separate the yolks from the whites.
The onion is cut quite finely.
Add fish and mix thoroughly.
Add mayonnaise. Season.
Grate potatoes onto the bottom of the dish and add salt. Cover with a mesh of mayonnaise.
Place fish and onions on top.
Next, add grated protein in layers (leave some).
Next comes the carrots. Cover with mayonnaise, carefully distributing it over the entire surface.
The salad is sprinkled with grated egg white, then yolk.
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Advice!
In “Mimosas” with potatoes, this root vegetable should be added first. It will be soaked in fish juices and mayonnaise and will not be dry.
Mimosa salad - recipe with apples and canned food
Apples of the Simirenko and Antonovka varieties, in combination with the classic composition of this puff salad, give the dish a specific zest - a refreshing sour taste. Gourmets will definitely like it.
Ingredients:
- Apple – one large (preferably fresh and juicy)
- Canned fish - one (you can choose at your discretion, for everyone)
- Salad onion – 1 piece (you can take a red onion so that it’s not too bitter, pour boiling water over it)
- Eggs – 4-5 pieces
- Potatoes – medium 2 pcs. (instead of potatoes you can use 150 grams of cheese or all at once)
- Carrots – 2 pcs.
- Mayonnaise
Making Mimosa with apples
Boil vegetables and eggs, cool and peel. We grate and cut our products into separate bowls. We crush the fish, as always. Yolks are from whites.
Salt the layers evenly one after another and spread with mayonnaise. The first layer is potatoes and then: fish, onions, cheese, apple, carrots, yolk. Place in the refrigerator for a couple of hours.
Unusual with sourness “Mimosa” is ready. We invite everyone to the table to taste a delicate culinary masterpiece.
Mimosa salad with rice and cheese
An original version of your favorite dish. The cereal makes it as filling as with potatoes. But unlike root vegetables, rice does not weigh down the salad.
Ingredients:
- eggs - 5 pcs.;
- boiled rice - 300 g;
- canned fish - 250 g;
- cheese - 200 g;
- butter - 150 g;
- mayonnaise - 250 g;
- onion - 1 head;
- salt, sugar - 1 tsp each;
- vinegar (apple) - 3 tbsp. l/;
- cucumbers - for decoration.
How to cook:
Finely chopped onion is poured with boiling water. Add sugar, salt, vinegar. Mix thoroughly and leave for a quarter of an hour.
The fish is thoroughly kneaded with a fork until a homogeneous mass is formed. To keep it from being dry, you can add liquid from a jar. Separate the whites from the yolks, then grate both products.
Place rice on a dish.
Next, fish and onions come in layers.
Next add the whites.
Next add butter.
Grate the cheese on a fine grater.
And the last final layer is the yolks.
All layers, except butter, are greased with mayonnaise. The salad is shaped into a mound. The cucumber is cut into thin half rings and laid loosely on the surface.
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The dish can be safely served at the festive table.
How to cook mimosa with canned food and rice
Housewives often choose rice for a dish; it is high in calories, gives a feeling of quick satiety, and is healthy, which is important. Goes well with any type of fish: sprats, capelin, gobies, tuna, saury. The fish is chosen according to taste, but it is taken into account that it is covered in oil. Tomato dressing can spoil the dish. The best option is saury in oil or in natural juice with added oil.
Recipe with the following ingredients:
- boiled rice - 0.5 cups;
- saury - 1 jar;
- onion - 1 head;
- boiled carrots - 3 pcs;
- eggs - 4 pcs;
- mayonnaise, herbs - to taste.
Using this layering principle, you can prepare a snack in a deep plate or, for beauty, collect even layers on a flat plate in the form of a circle. The cylinder-shaped culinary mold is convenient for molding.
The step-by-step process for preparing the products is the same as in the first recipe. To remove bitterness, pour onions with boiling water for 1-2 minutes.
Place the cooked rice in front of the fish. So, it will quickly become saturated with juice. If it's still hot, balance the temperature by placing cold fish on top.
In what order should you stack the products?
- layer of rice (half of the total volume),
- layer of fish without oil,
- a layer of onion sprinkled with oil from a jar,
- 2 layers of rice,
- layer of carrots,
- layer of proteins.
Between layers, draw a mesh with mayonnaise. Yolk and greens are used as decoration. The dish will be tasty and richer if it sits in the refrigerator for a while.
History of Mimosa salad
No one can say the name of the inventor of this salad; it is known that it gained its popularity and became famous in the USSR in the mid-70s. When canned fish was considered a good delicacy, USSR housewives used canned pink salmon to prepare a classic salad. It perfectly complemented the standard holiday salads of that time with its fresh taste, and thanks to its beautiful appearance, reminiscent of yellow mimosa flowers, it was closely integrated into the culinary recipes of our grandmothers and mothers, which were already inherited by us and our children.
