Mimosa salad with canned fish - recipe with saury and pink salmon

Mimosa salad with saury is a dish that was the result of the culinary creativity of housewives several decades ago, when the basis of this salad was canned fish, cheese, eggs and mayonnaise. Since then, the recipe has changed several times, although the main ingredients remain “in force”.

Innovations have only benefited Mimosa, which is why to this day it remains in the ranking of the most popular salads for any feast.

Mimosa salad with saury - classic recipe

Already from the name it is obvious that the salad is associated with the famous spring flower, which in the recipe is achieved through grated yolks covering the top layer. The classic recipe is an easy way to quickly prepare something tasty and pleasantly surprise your family.

Ingredients:

canned saury – 1 jar;
hard cheese – 300 gr.;
boiled eggs – 4 pcs.;
onion – 1 pc.;
dill or parsley – 30 gr.;
mayonnaise.

Preparation:

Lay out in layers, repeating them twice, mashed saury, chopped egg whites, chopped onion, grated cheese.
Cover the top of the salad with grated yolks, and place greens along the rim. Coat the layers with mayonnaise.

“Mimosa” is a fairly fatty salad because it uses saury in oil. To prevent the salad from turning out too “heavy”, you should coat it with mayonnaise not every layer, but after one or two.

Mimosa salad with rice, cod liver and cucumber

A delicious and original salad of rice, cod liver and fresh cucumber will decorate any feast.

Cooking time: 30 minutes Number of servings: 6

Ingredients:

cod liver in oil (400-500 g);
boiled rice (300-350 g);
cucumber (2 pcs.);
onions (1-2 pcs.);
boiled chicken egg (6 pcs.);
hard/processed cheese (250 g);
canned peas (200-300 g);
green onions (for decoration, 1 bunch);
mayonnaise (250 g);
salt, ground black pepper (to taste).

To make the taste of the dish more piquant, you can replace fresh cucumbers with salted or pickled ones.

Preparation:

Wash the cucumbers, cut off the stems and cut into small cubes.
Peel the onions, wash them and cut them into small cubes.
Wash the green onions, dry with a paper towel and finely chop.
We clean the eggs, separate the whites from the yolks and grate them separately on a fine grater.
Grate the cheese on a fine grater.
Open the can of cod liver and drain the oil. Transfer the fish to a plate and shred with a fork (you can chop it finely).
Open the can of peas and drain the liquid.
Place the salad in layers on a wide dish. The first layer is rice. Season with salt and pepper to taste, grease with mayonnaise.
The second is cod liver. Sprinkle with onions and cover with mayonnaise.
The third one is proteins. Making a mayonnaise mesh.
The fourth layer is peas. Lubricate with mayonnaise.
The fifth layer is cucumbers. Season to taste.
The sixth one is cheese. Cover with mayonnaise mesh and sprinkle with grated yolks.
Decorate the dish with green onions.
It is recommended to cool the salad before serving.

We invite you to watch the video recipe for the dish (the set of ingredients is slightly different from the recipe suggested above):

Mimosa salad with rice and corn

To make it easier to “assemble” the salad, the rice should be crumbly, but at the same time not too dry, otherwise the “mimosa” will turn out tasteless. In this rice salad recipe, corn is added to give it a sweet taste.

Ingredients:

canned saury – 1 jar;
ready boiled rice – 2 cups;
corn – 100 gr.;
boiled eggs – 4 pcs.;
hard cheese – 200 gr.;
green onion – 50 gr.;
mayonnaise.

Preparation:

Mash the saury with a fork, chop the eggs and onions with a knife, and grate the cheese on a coarse grater.
Lay out the salad in layers, dividing all the ingredients into 2 parts, spreading mayonnaise on each layer or every other layer, as desired.
Leave the egg yolks for the “top”.

“Mimosa” looks much more interesting if you assemble it in a special form with detachable sides: in this case, layers of different colors are visible, which looks elegant and festive.

Mimosa salad with saury and cheese with photo

This is the method I use for birthdays. Everyone really likes it and eats it all up. Try it and you won’t regret it.

Ingredients:

Canned saury - 1 can;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Eggs - 5 pcs.;
Mayonnaise - 150 gr.;
Hard cheese - 150 gr.;
Salt - to taste;
Carrots - 2 pcs.

1. First, take the fish out of the jar and crush it with a fork.

2. Pour mayonnaise on top.

3. Divide the boiled eggs into yolk and white.

4. Place the protein on top of the fish with mayonnaise, this will be our 2nd layer.

5. Place mayonnaise on top.

6. Grate the boiled carrots and spread them in a third layer and spread with mayonnaise.

7. Cut the onion into half rings and place in 4 layers. Also don't forget about mayonnaise.

By the way, if you get a bitter onion, soak it in boiling water for 8-10 minutes.

8. Grate the boiled potatoes on a coarse grater and lay them out in a 5th layer. Salt a little.

9. Cover all this with mayonnaise.

10. Using a fine grater, grate the cheese and place in a 6th layer.

11. And we finish our salad with grated yolks.

The salad is ready, bon appetit!

"Mimosa" with saury and potatoes

Quite often, for Mimosa, they use jacket potatoes, peeled and grated on a coarse grater. It makes the salad even more tasty and satisfying.

Ingredients:

saury – 1 jar;
boiled potatoes - 4 small tubers;
boiled eggs – 4 pcs.;
boiled carrots – 1 pc.;
hard cheese – 200 gr.;
onion – 1 pc.;
dill greens – 30 gr.;
mayonnaise.

Preparation:

Mash the saury with a fork, remove excess seeds.
Cut the potatoes into small cubes or grate them on a coarse grater.
Separate the whites from the yolks, chop the whites.
Grate the cheese on a coarse grater, grate the carrots on a fine grater. Finely chop the onion with a knife.
Lay out the salad in layers, coating with mayonnaise: potatoes, saury, egg whites, carrots, onions, cheese. Repeat twice. Cover the top of the Mimosa with grated yolks and garnish with dill.

To prevent the salad from turning out to be overly high in calories, the amount of mayonnaise should be moderate. To do this, they do not spoon it out, but make a “mesh”.

Mimosa salad with cheese and rice

Already from the photo you can understand that the Mimosa salad with rice and cheese looks appetizing, bright and very elegant. Therefore, such an appetizer is an excellent option for the holiday table. Of course, you should lay out the layers carefully so that the salad looks the same. The serving utensils should also be up to par; for example, the appetizer will look great in a deep transparent salad bowl, where everyone can appreciate its beauty. Special culinary forms are also good; with their help you can give the dish a sophisticated look.

Ingredients:

boiled rice – 3-4 tbsp;
canned fish – 150 g;
onions – 1/3 pcs.;
chicken eggs – 2 pcs.;
carrots – 1/2 pcs.;
hard cheese – 50 g;
mayonnaise – 3 tbsp;
fresh herbs - 6-7 sprigs.

Number of servings – 2.

“Mimosa” with saury and grated apple

“Mimosa” turns out very tasty if it contains an apple with other ingredients. It is better to take a more sour variety: fruit acids will help neutralize excess fat in the salad and make the taste more piquant.

Ingredients:

saury canned in oil – 1 jar;
boiled potatoes – 2 pcs.;
boiled eggs – 4 pcs.;
hard cheese – 200 gr.;
walnut – ½ cup;
apples – 2 pcs.;
lemon juice – 2 tbsp. l.;
parsley – 1 bunch;
mayonnaise.

Preparation:

Mash the saury, remove excess bones.
Grate the potatoes and cheese, chop the egg whites with a knife.
Grind the walnuts, chop the apples finely and squeeze the lemon juice on them.
Lay out the salad in layers, covering with mayonnaise: potatoes, saury, apples, egg whites, cheese, yolks and nuts.

Recipe for classic mimosa salad with saury and rice

This surprisingly tender and tasty-looking salad is loved by adults and children, and when we eat it, we remember our childhood. I decided to share how my parents made this wonderful New Year's dish.

Ingredients:

Rice - 300 gr.;
Carrots - 2 pcs.;
Sugar - 1.5 tsp. spoons;
Egg - 5 pcs.;
Onion - 1.5 pcs.;
Salt - to taste;
Mayonnaise - to taste;
Saira in a jar - 1 jar;
Vinegar 6% - 2 hours. spoons;
Green onions - a small bunch.

1. First, cook the rice in a pan of salted water.

2. When it is cooked, drain the water and cool the contents.

3. Now let's boil the carrots and grate them on a fine grater.

4. Boil the eggs and separate them into yolks and whites. Grind on a fine grater.

5. Drain the juice from the saury and mash with a fork.

6. Marinate the onion. We cut it into half rings. Add vinegar, sugar, a pinch of salt and water. Marinate for about 40 minutes. Then squeeze.

7. Take half the rice and put it in the salad bowl on the bottom and smooth it out. Put mayonnaise on top.

8. On top of the rice, place saury, half a tin can, and a little pickled onion. Then again mayonnaise, you can also put green onions around the edges for beauty.

9. Then add carrots.

10. Next, take the egg whites and sprinkle on top.

Don't forget to grease each layer with mayonnaise!

11. Place the remaining layer of rice, saury, pickled onions on the whites, and the yolk on top.

12. Place on plates and place on the table.

Layered salad “Northern mimosa” with saury and rice

Ingredients

Saira in its own juice – 1 can + –
Chicken eggs - 3 pcs. + —
Rice - 70 g or 0.5 cups + -
Onion - 1 pc. + —
Salt - to taste + -
Black pepper - to taste + -
Parsley - for decoration + -

Step-by-step recipe for making homemade fish salad “Mimosa” with lynx

There are two secrets to preparing a real Northern Mimosa salad:

First, all ingredients should be crushed as much as possible, preferably on a fine grater.
Second, this salad should be served immediately so that the layers remain tender and airy.

Boil the rice in the usual way. It’s better to take long-grain, crumbly one; the package is often labeled “steamed.”
Wash the rice several times until the water becomes clear. Add salt, put on medium heat and bring to readiness. Let the rice cool.
Boil the eggs. After boiling, it should take 5-7 minutes for the yolks to become firm, but without an unsightly grayish tint. Cool in ice water.
Chop the onion as finely as possible. “Northern Mimosa” salad is very tender and delicate, so we use either shallots or pour onions with salted hot water for 20 minutes to remove the bitterness, and then dry.
Our salad is almost ready, let's start assembling it. We remember that the thinner the layers, the more tender the snack will be. But we choose the number of them at our own discretion: you can alternate them as many times as you like.
Stir the finished rice to separate the grains from one another. Place the first layer on a flat-bottomed dish or in verrines if we are making “Northern Mimosa” in portions.
Lightly sprinkle with ground black pepper and grease with a thin layer of mayonnaise. We do not compact it under any circumstances.
The next layer is onion. We level it over the surface of the cereal.
Take the saury out of the jar and mash it with a fork. It is better to take fish in its own juice, so its taste will be more natural. If we have canned food in oil, we drain some of the liquid so that the salad does not turn out to be too greasy, but this is to everyone’s taste. Instead of saury, you can take pink salmon, tuna or other favorite fish. This is the third layer of salad.
Lubricate with mayonnaise again.
Separate the whites and yolks of the eggs. We grate them on a fine grater into separate containers.
The fifth layer is egg whites. Season the top with mayonnaise again.
The top layer is grated yolks. They are the ones who give the Mimosa salad a festive and characteristic look.
Decorate the top with greenery if desired. Traditionally, dill is used for this salad, but we use what we like.

Salad ready! Serve and enjoy the tenderness and airiness.

Mimosa salad with apple and rice

A fresh apple adds a slight sourness to the salad; the Semerenko variety is perfect.

Required components:

canned fish (saury or mackerel, tuna, salmon, pink salmon can be used) - 200g;
carrots - 200g;
rice – 0.5 tbsp;
salad or regular onion - 1 pc.;
eggs - 3-4 pcs.;
hard cheese - 180-200g;
strong, juicy apple - 1 pc.;
mayonnaise.

Step-by-step preparation:

We prepare the products: boil the eggs and carrots. Cook the rice in salted water until tender. Mash the canned fish until smooth. Three drained carrots, whites and yolks on a medium grater separately. Finely chop the onion on a grater. Three smaller cheeses on a grater. Separate the apple from the peel and grate it on a fine grater. We lay out the salad in layers, not forgetting to coat each layer with mayonnaise. The stages of laying the salad are as follows: fish, onion, protein, grated cheese, apple, grated carrots, boiled rice, chopped yolk. To infuse, leave the salad overnight, garnishing it with herbs.

Mimosa salad with tuna and hard cheese - recipe with step-by-step photos and videos

With tuna, Mimosa acquires an interesting taste. We cooked according to the classic recipe with potatoes.

Ingredients:

Can of tuna - 185 gr. (tuna in its own juice)
Potatoes - 1 pc.
Carrots - 1 pc.
Green onion - 50 gr.
Chicken eggs - 4 pcs.
Hard cheese - 100 gr.

Mayonnaise

Preparation:

Place all layers on lettuce leaves. Cooked using a ring.

Our first layer is potatoes.

The second layer is tuna. Don't forget to grease each layer with mayonnaise.

The third layer is green onions (you can use pickled onions).

Then grated carrots.

Then cheese. We used hard cheese; if you don’t have hard cheese, you can replace it with processed cheese.

Separate the whites from the yolks. Place the grated whites on the cheese.

And on top, grated yolks.

You can decorate as desired. We garnished with lettuce and cranberries. It turned out tender and beautiful. Be sure to try the Mimosa salad with canned tuna and cheese. You'll like it.

How to prepare mimosa salad with rice and canned food - 15 varieties

Classic in everything, even in salad
Mimosa with tuna - for gourmets
Cheese mimosa “For Jerry”
“Dominican” - from Sashka and Pashka
“Wellness” mimosa with mackerel
Mimosa “The Secret of Tenderness” - sardine and rice in one dish
"New order" - new taste
Festive mimosa in the shape of a wheel of cheese with mice
“Apple” mimosa - for a bright Halloween
Fresh mimosa - a sea of greenery
“Crab” mimosa - an appetizing formula for satiety
“Exquisite Pink Salmon” - a savory dish for the holiday
“Cylinder with salmon” - tasty and beautiful
Cheesy tuna mimosa
Cod liver layer - don’t give up your diet for a holiday

Mimosa salad with canned food and rice

The recipe for “Mimosa” with rice and canned food is very similar to the classic one, but it turns out to be more satisfying and takes a little longer to prepare.

Ingredients:

Canned fish (saury, pink salmon or sardine) - 1 can;
Boiled rice - about 1 cup;
Chicken eggs - 4 pieces;
Boiled carrots - 2 pieces;
Onion - 1 piece;
Dill or parsley - 1 bunch;
Mayonnaise - 100-150 grams.

Preparing the salad:

Drain the liquid from the canned fish and remove the bones. Mash the fish with a fork;
Boil the eggs and separate the whites from the yolks. Mash the yolks with a fork, grate the whites;
Grate the carrots onto a medium grater;
Finely chop the onion;
Chop the greens.

Layer the food on a plate:

1 layer - rice;
2nd layer - greens;
3rd layer - mayonnaise mesh;
4th layer - canned fish;
5 layer - onion;
6th layer - mayonnaise mesh;
7th layer - carrots;
8 layer - egg white;
9th layer - mayonnaise;
10th layer - egg yolk, which must be rubbed through a sieve directly on top of the salad, for a fluffy effect;
11th layer - greens (optional).

The salad is infused in the refrigerator for 2 hours.

This video shows step by step how to prepare Mimosa salad with rice Video source: Marina Perepelitsyna

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Mimosa salad with canned fish and cheese - recipe with potatoes

Ingredients:

Potatoes - 2 pcs.
Carrots - 2 pcs.
Sardines - 1 jar
Processed cheese - 2 pcs.
Chicken eggs - 5 pcs.
Green onions - 50 gr.

Mayonnaise

Preparation:

Boil vegetables and eggs. Drain the marinade from the canned food. Cooking using a ring.

The first layer is potatoes.

Distribute the potatoes evenly, brushing them with mayonnaise. Remove the bones from the sardines (it’s tastier and more tender).

Place canned fish on potatoes.

Top with finely chopped green onions.

A layer of squirrel on a grater. Following the whites are three processed cheeses. Mimosa with cream cheese is very tasty, it adds a creamy taste to the dish.

The top of the salad is the yolks.

This recipe is made by my husband. Video recipe where my husband and our son try and tell their opinion about the dish. Many viewers of the channel enjoy watching the video when their son tastes it.

We decorated with olives and herbs.

Mimosa salad recipe with potatoes video

This recipe with tuna and hard cheese is also made by my husband.

6 recipes for Niçoise salad

Mimosa salad classic recipe

In the classic recipe, of course, it is best to use saury, but if you don’t have it, try other similar canned foods (sardinella, tuna, mackerel). There won't be many ingredients in this cooking recipe. Everything is very simple and tasteful, nothing superfluous.

Ingredients.

1 can of saury. 3-4 medium potatoes. 4 eggs. 2 carrots. Mayonnaise.

Cooking process.

This salad uses only boiled vegetables, so you need to boil the potatoes and carrots ahead of time, and also boil the eggs. Open the saury and drain off the excess oil.

The vegetables are cooked and cooled, of course you need to peel them.

The first and most delicious layer is saury, put it in a mold and knead it with a fork until smooth. This is easy to do because canned fish is very easy to knead even with a fork.

Lubricate the first layer with mayonnaise.

Grate the potatoes and place them in a second layer.

Then grease with mayonnaise again. Divide the eggs into whites and yolks. We’ll put the yolks aside for now and come back to them later, but three of the whites on a track and lay them in the third layer.

After the whites and mayonnaise, spread the grated carrots and coat with mayonnaise again.

The last layer is to beautifully distribute the grated yolks. It is thanks to the yolks that this salad is called mimosa. For its resemblance to the first spring flower.

After applying the yolks, the salad should stand in the refrigerator for at least 1 hour.

So that all layers are well saturated with mayonnaise.

Mimosa salad with corn and rice

This simple vegetable salad is perfect as a holiday appetizer.

For this we need:

potatoes - 3-4 pcs.;
boiled rice – 5 tbsp. l.;
carrots - 1-2 pcs.;
canned fish (saury, pink salmon, tuna) - 1 can;
onion - 1 pc.;
canned corn - 200 g;
Lenten (or regular) mayonnaise - to taste;
salt - to taste;
greens for decoration.

Step-by-step cooking:

Boil potatoes and carrots until tender. Lay out the rice as the first layer. Mash the fish with a fork until smooth. Peel and finely chop the onion. Cut the potatoes into cubes, lay out the next layer, coat with mayonnaise. Spread grated carrots with mayonnaise mesh. The last layer is canned corn, without liquid.