Cooking at home - Mimosa with cod liver - a new vision of the dish. "Mimosa" with cod liver: recipe Mimosa with cod salad recipe

Cooking secrets

You can buy cod liver at a big box store or supermarket. The main thing is to pay attention to the date, and that there are no additional ingredients in the composition. I bought canned food with the following ingredients: cod liver, salt, vegetable oil.

For salad, you can use regular green onions or onions. I prefer white or purple, it's softer and not as sharp.

I boil the eggs hard. I especially bought rustic (homemade) ones because the yolks in them are orange and the mimosa turns out very beautiful.

I boiled the carrots until tender.

Druzhba bought the cheese, but you can also use hard cheese. Before grating the cheese, I place it in the freezer for 1 hour, so it’s more convenient to grate it.

You can use homemade or store-bought mayonnaise. I usually buy at least 67% fat.

You can serve the salad in portions. It is better to put it in bowls or transparent salad bowls.
Let the salad soak for an hour in the refrigerator. To prevent it from weathering, cover it with cling film.
To prevent the salad from being greasy, you can grease it not every layer, but through each layer.
If the cod liver is not salted, then you can add a little salt and pepper to your taste and desire.
You can decorate this salad beautifully using a split ring.

In mimosa, butter is usually added, but the liver is very fatty, and the other ingredients are high in calories, so it is better not to add butter to this version of the salad.

1. Mimosa salad with cod liver - recipe without potatoes and rice

Ingredients:

5-6 large eggs
1-2 boiled carrots
1 processed cheese (90 gr.)
1 onion
Mayonnaise

Greens for decoration.

For pickling onions:

1 tbsp boiling water
1 tbsp. spoon of sugar
2 tbsp. spoons 9% vinegar

You can also decorate the salad with cranberries, lingonberries or black currants.

Preparation:

1. Eggs need to be boiled, cooled and peeled. If the eggs are fresh, then add a teaspoon of salt to the water in which the eggs are boiled. They will clean better. The whites also need to be separated from the yolks.

2. Boil the carrots until tender, cool, and peel.

3. Place the cheese in the freezer for an hour. It is better to do this before preparing the salad.

4. Onion (I use white or purple, it is not so spicy), peel and cut into small cubes. Pour 1 tbsp. boiling water, add sugar and vinegar, leave for 10-15 minutes.

5. Strain the vegetable oil from the cod liver and chop with a fork.

6. Lay out the salad in layers.

First layer of salad - grated whites.

Second layer - Cod liver.

Third layer - onions (from which I definitely strain the marinade).

Fourth layer - boiled carrots, grated.

Fifth layer - grated cheese.

Sixth layer - yolks on a grater.

I grease each layer with mayonnaise.

You can decorate the salad as desired. Also, mimosa with cod liver can be prepared with fresh or pickled cucumber.

2. Mimosa salad with cod liver and cucumber

Ingredients:

1 jar of cod liver (240 grams)
5-6 large eggs
1-2 boiled carrots
1 processed cheese (90 gr.)
fresh or pickled cucumber
Mayonnaise

Greens optional.

Preparation:

I grate all the ingredients. Mimosa with cod liver and pickled cucumber turns out very tasty; it adds some zest to this salad.

First layer - grater whites.

Second layer - Cod liver.

Third layer - grated cucumber, fresh or salted.

Fourth layer - grated carrots.

Fifth layer - grated cheese.

Sixth layer - yolks on a grater.

I grease each layer with mayonnaise, and so that the salad is not very greasy, mayonnaise can be greased through the layer.

You can prepare a more satisfying salad by adding boiled potatoes or boiled rice as a bottom layer. We tried the salad with both rice and potatoes. It’s delicious either way, just whatever you like.

3. Mimosa with cod liver and potatoes

Ingredients:

1 jar of cod liver (240 grams)
5-6 large eggs
1-2 boiled carrots
1 processed cheese (90 gr.)
Mayonnaise

Preparation:

Boil the eggs, cool, peel.

Boil carrots until tender and cool.

Boil the potatoes until tender, cool and peel.

Strain the vegetable oil from the cod. Cut the liver with a knife (finely) or mash with a fork.

First layer - grated potatoes.

Second layer - Cod liver.

Third layer

Fourth layer - grated carrots.

Fifth layer - grated cheese.

Sixth layer - grater whites.

Seventh layer - yolks on a grater.

I would also like to suggest that you replace potatoes (if anyone doesn’t like them) with boiled rice, it turns out very tasty.

Ingredients:

1 jar of cod liver (240 grams)
5-6 large eggs
0.5 cup or cup boiled rice (depending on the salad bowl)
1-2 boiled carrots
1 processed cheese (90 gr.)
1 onion (can be replaced with green onions)
Mayonnaise

For the salad I use round rice. I boil it until tender in salted water and rinse it with water using a colander.

I pickled the onion. Peeled the onion, cut it into small cubes, poured a glass of boiling water and added 1 tbsp. a spoonful of sugar and 2 tbsp. tablespoons 9% vinegar (can be replaced with apple cider vinegar).

Cooking process:

The process of preparing the salad is very simple, but the taste will not leave you indifferent. Our guests and we really like this mimosa.

I put the salad in a salad bowl in layers. After cooking, I put it in the refrigerator for an hour to soak.

First layer - boiled rice.

Second layer - Cod liver.

Third layer - onion.

Fourth layer - grater whites.

Fifth layer - grated cheese.

Sixth layer - grated carrots.

Seventh layer - yolks on a grater.

Decorate the salad as desired. I decorated with lingonberries and parsley.

No less tasty and interesting recipe for Mimosa with cod liver and apple. Only the apple needs a dense sweet and sour taste, then the salad will be contrasting and extremely tasty.

5. Mimosa salad with cod liver and apple

Ingredients:

1 jar of cod liver (240 grams)
5-6 large eggs
1-2 pcs. medium sized potatoes
1-2 boiled carrots
1 processed cheese (90 gr.)
1 onion (can be replaced with green onions)
1 green apple (sweet and sour, firm)
Mayonnaise

Dill, parsley and green onions as desired.

Boil the eggs, cool, peel.

Boil carrots until tender and cool.

Boil the potatoes, cool and peel.

Strain the vegetable oil from the cod. Cut the liver with a knife (finely) or mash with a fork.

Preparation:

First layer - grated potatoes.

Second layer - Cod liver.

Third layer - green or finely chopped pickled onion.

Fourth layer - grated carrots.

Fifth layer - peeled apple, grated.

Sixth layer - grater whites.

Seventh layer - grated cheese.

Eighth layer - yolks on a grater.

Recipes for salads with cod liver are varied, they turn out very tasty, bright, beautiful and satisfying. I hope you liked the recipes and you will prepare a salad and please your family and friends with a wonderful dish.

Mimosa salad has long become in Russia as inevitable an attribute of the holiday as Olivier salad. And, probably, the classic recipe for this familiar snack has acquired numerous variations. Some people make a salad with cheese, others with rice, and in others seasonal vegetables are added. Only two ingredients remain unchanged: fish and eggs.

The last component cannot be changed in any way. But as for fish, the people's culinary imagination knows no limits. And this despite the fact that the first recipe for Mimosa salad appeared in the USSR relatively recently - in the late 70s of the last century. This was the “half-life” of developed socialism. Canned fish and chicken eggs with mayonnaise were still available (in the 80s they were already in short supply), but various delicacies were not. So the anonymous author came up with a dish with the spring name “Mimosa”. The salad was prepared from basic products, and it had a festive taste.

In this article we propose to make it even more luxurious. Let's prepare Mimosa with cod liver. You will find recipes with photos of this salad below.

Almost a classic

So, what basic components did Soviet housewives use for this snack:

potato;
eggs;
carrot;
canned fish;
mayonnaise.

Classic Mimosa is a layered salad. And here, as in other similar dishes, only two rules apply:

All ingredients should be chopped very finely. This way the layers will lie tightly on top of each other, and nothing will puff up or crawl out of bounds.
And the second rule is that the “wet” layers (for example, canned fish) should be placed above the dry ones (potatoes). This way we will get better impregnation, and the dish will retain its aesthetic appearance.

We prepare the classic Mimosa salad with cod liver in the same way as a regular one. We only replace saury in olive oil with a delicacy. So let's get started:

First, boil three potatoes and three carrots.
Peel and finely rub into different bowls.
Separate the yolks and whites from four hard-boiled eggs. Let's shake too.
Finely chop the onion.
Salt the liquid from the jar of cod liver. Mash the liver itself with a fork.

Lay in layers:

Half the mass of potatoes.
Cod liver.
The second half of the potatoes.
A little liquid from a can.
Carrot.
Egg whites and, as decoration, yolks.

All layers must be coated with mayonnaise. The only exception is cod liver. This delicacy is already quite fatty.

Cheese "Mimosa" with cod liver

The classic recipe often included the glorious Druzhba cheese, grated, as one of the layers. And some housewives smeared the top of the salad not with mayonnaise, but with the less popular “Yantar”.

If we use not lean canned saury or sprats, but fatty cod liver, and even cheese, we should refuse such a satiating component as potatoes. Let's increase the number of eggs better - five or six instead of four.

If we use not hard cheese (100 g), but its processed counterpart, keep it in the freezer - this will make grating it much easier.

bottom squirrels;
then cod liver;
onions (by the way, if they are not salad, you should scald them with boiling water in advance to remove the bitterness);
further “Mimosa” with cod liver includes layers of boiled carrots, cheese and yolk.

Each layer should be coated with a very thin layer of mayonnaise.

With added cucumber

Cod liver is a very tasty, but fatty delicacy. To balance the taste of the salad, you need to add some refreshing ingredients to it. It can be a cucumber - either fresh or salted.

This appetizer is prepared in the same way as Mimosa with cod liver and cheese. Only the alternation of layers is slightly different:

Our bottom layer is egg white.
Then cod liver mashed with a fork and finely grated cucumber.
Coat this layer with mayonnaise.
Lay out the carrots.
Mayonnaise and onions again. If it is bitter, you can add a spoonful of sugar, pour boiling water over it, wait 10 minutes and drain the liquid.
Next comes a layer of processed cheese, passed through a garlic press.
Grease the salad again and decorate it with grated yolks.

In order for the snack to become soaked, it should be kept in the refrigerator for three hours. To prevent the yolk on top from scorching, cover the dish with cling film.

With potatoes

This recipe for Mimosa salad with cod liver deviates little from the classic:

Boil two potatoes and one carrot, as for Olivier, that is, in their uniforms.
When the root vegetables have cooled, clean them in three separate bowls.
We do the same with the whites and yolks of six chicken eggs.
Chop a bunch of green onions very finely.

The order of layers in this salad recipe is as follows:

Potatoes and cod liver. Sprinkle it with green onions (a couple of feathers can be left to decorate the top of the product).
Next comes the carrots, the layer of which we soak with a small amount of oil from a jar of cod liver.
On top there is a layer of grated hard cheese, whites and yolks.
We decorate this golden field with green onions and flowers cut from boiled carrots.

If you like a juicy and nutritious dish, coat each layer with mayonnaise. But the taste of the salad will be more balanced if you limit yourself to soaking layers of carrots, cheese and proteins.

“Mimosa” with cod liver: recipe with rice

You need to take a responsible approach to choosing grains for this salad. We are not preparing pilaf, and it is important for us that the porridge is not crumbly, but, on the contrary, sticky. Sushi rice is best suited for making Mimosa:

Boil it until fully cooked in salted water.
Strain thoroughly. We will need a glass of boiled rice cereal.
Distribute it along the bottom of the salad bowl, compact it, and level the layer.
Cut the onion into small cubes in a bowl, pour a glass of boiling water, add a tablespoon of sugar and twice the amount of 9 percent vinegar.
Strain out the cod liver, but not completely. Knead it with the remaining liquid.
Spread on rice in an even layer.
The third layer will be the onion. Before placing it on the liver, we carefully strain it from the marinade.
Next come layers: whites, cheese, carrots and yolks. These layers can be coated with mayonnaise.
Decorate the dish with chopped fresh herbs.

With apple

If the taste of the classic Mimosa salad with cod liver seems too fatty to you, you can refresh it. To do this, you just need to include an apple in the list of ingredients. But it should not be too juicy, otherwise the puff salad will “float”. Sweet imported varieties are also not suitable. The best choice would be a sour and dense apple of the Semerenko variety.

Let’s leave it for later so that the grated pulp does not have time to darken, but for now we will prepare all the ingredients for the classic “Mimosa”. We just don’t need potatoes here:

Our saturating ingredients will be cod liver and hard cheese.
We rub a block of 200 grams in weight for gunpowder.
We will do the same with two boiled carrots.
Separate the yolks from the whites of four eggs. Let's rub them into different containers.
Chop the salad onion as finely as possible.
Coat all layers of the appetizer, except the top one, with mayonnaise.

The layers go in this order:

Cod liver;
proteins;
apple;
carrot;
yolks.

Many chefs believe that Mimosa, regardless of whether it is prepared with saury, sprats or cod liver, must have fish underneath. Well, such a recipe also has a right to exist. But this “Mimosa” with cod liver should be prepared in a transparent salad bowl, and not in a springform pan, since the semi-liquid mass of fish serves as a poor foundation for a beautiful round “tower”.

So, at the very bottom we place our delicacy. The recipe calls for spreading mayonnaise on the cod liver. Each layer of lettuce, except the top one, should be soaked in this sauce. The layers alternate in the following sequence:

fish liver;
proteins;
carrot,
onion (we salt it and sprinkle it with black pepper);
potato;
yolks.

Place the salad in the refrigerator. There it should infuse for two hours.

Very fishy “Mimosa”

When crab sticks appeared on the shelves of post-Soviet stores, housewives were not slow to try them in a variation of the classic recipe. It turned out that surimi fish harmonizes very well with vegetables, root vegetables, eggs, rice and vegetables. We suggest you prepare the Mimosa salad with cod liver and crab sticks.

Before purchasing the latter, carefully read the composition. It should be surimi fish with spices, not modified starch.

We should clean the crab sticks and keep them in the freezer for a quarter of an hour. After this, they need to be finely grated. The layers in this fish appetizer are as follows:

Cod liver;
proteins;
crab sticks;
apple;
yolk.

How to Serve the Iconic Salad

This is not a simple dish. “Mimosa” with cod liver is a festive salad. It can also be served in an ordinary deep dish, transparent, so that guests can see the multi-colored layers. But you can come up with more original ways. For example, serve the salad in individual glass bowls. “Towers” are very popular. And if you don’t have a special split mold, it can be replaced by a ribbon cut from a plastic two-liter bottle.

What should you do if, due to liquid mayonnaise or for some other reason, the salad has lost its shape? Knead it, put it in dough baskets, sprinkle with grated yolk. To make the salad even tastier, it would be good to keep it in the refrigerator for at least four hours.

Cod liver is an amazing product that is very beneficial for our health. But not everyone knows about the possibilities of preparing Mimosa with this product. But if you treat your family with this dish at least once, the appetizer will become a frequent guest on your table. Mimosa salad with cod liver is quick to prepare, but very tasty and will appeal to your whole family.

At first glance, it may seem inappropriate to add cucumber to such a sophisticated salad. But just with one look at the finished product, all doubts instantly disappear.

You will need:

50 gr. any hard cheese;
3 potatoes;
100 gr. mayonnaise;
2 carrots;
4 pickled cucumbers;
3 eggs;
1 can of cod liver.

Mimosa salad with pickled cucumber:

Drain all the liquid from the liver, transfer the product itself to a plate and mash with a fork.
Using a brush, wash the vegetables, add water and boil.
Peel and chop the cooled root vegetables using a grater.
Boil the eggs, then add cold water and cool. Then divide into white and yolk.
A fork is needed to crush the yolk. But it’s better to grate the protein.
Grind the cucumbers on a grater, and then squeeze out the excess juice from the resulting mass.
Grind the cheese on a grater.
Let's start forming the salad. How to layer mimosa salad? It's very simple - put the potatoes first.
Then add cod liver.
Then add the onion and coat with mayonnaise.
Distribute the cucumbers and grated egg whites evenly.
Now you should place the carrots in a salad bowl and cover with a layer of cheese.
Grease the dish with mayonnaise again and scatter the yolk.
Before serving, let the salad sit in the refrigerator for a couple of hours.

Mimosa salad with cheese and apple recipe

This variation of a simple salad is quite unusual. The recipe turns out to be somewhat different than the one to which everyone has long been accustomed. But this is not a minus, but an irrefutable advantage. After all, you have never tried such a fresh and at the same time nutritious dish.

You will need:

1 can of cod liver;
3 potatoes;
3 eggs;
2 carrots;
100 gr. cheese;
1 apple;
50 gr. green onions;
2 tsp. lemon juice;
70 gr. mayonnaise.

Recipe for mimosa salad with cheese:

Wash the root vegetables with a dish brush.
Boil potatoes, eggs and carrots, cool.
Peel the eggs, separate the yolk from the white and grate.
Remove the skins from the potatoes and carrots, and then also chop them on a grater.
Rinse green onions and chop.
Peel the apple, remove all seeds, and grate. To prevent the fruit from changing its color or darkening, the mass must be generously sprinkled with lemon juice and mashed.
The cheese should be cut into small cubes.
Mimosa salad recipe layers must be laid out in the specified order. We start with potatoes, which we grease with mayonnaise.
Following the root vegetable, distribute the cod liver evenly over the dish and sprinkle with onion greens.
Next, place cheese, chopped egg whites, and mayonnaise into the dish.
Now it’s the apple’s turn to spread throughout the dish and soak in the sauce.
To complete the composition, you need to lay out the carrots and yolks.
Put the salad in the refrigerator and after half an hour you can try the dish.

Mimosa salad with raw carrots

Boiled carrots are a special product that not everyone likes. But this recipe allows you to do without preliminary heat treatment of the root crop. And such a solution is definitely a winning one.

You will need:

1 can of cod liver;
3 eggs;
2 carrots;
75 gr. cheese;
40 gr. mayonnaise.

Mimosa salad without fish, with cod liver:

Remove the liver from the jar, drain the liquid, and mash the product with a fork.
Place the crushed mass in the salad bowl as the first layer.
Wash the carrots, thoroughly peel and grate. Grease this layer with mayonnaise.
Boil the eggs, then immerse in cold water and peel. Separate the whites from the yolks and grate separately.
Also chop the cheese, place it on top of the carrots and spread with mayonnaise.
Now it’s the turn of the proteins, which are evenly distributed on the cheese layer and soaked in the sauce.
Finally, decorate the salad with chopped yolks.

Mimosa salad, how to cook with yogurt

You can eliminate mayonnaise from your dish by using yogurt. This component is much healthier, and the salad is much easier to digest. And if you consider that cod liver is used here instead of standard canned food, it immediately becomes clear how tasty and healthy this snack is.

You will need:

1 can of cod liver;
1 onion;
2 carrots;
2 potatoes;
5 eggs;
100 gr. yogurt;
2 tbsp. l. mustard;
50 gr. dill.

How to make mimosa salad:

Wash potatoes and carrots thoroughly. Then carefully wrap in foil and bake for about half an hour.
Boil the eggs, add cold water and cool. After peeling, divide into whites and yolks.
Peel the onion, cut into cubes and pour boiling water for a quarter of an hour. Then drain the water and squeeze out the excess juice with your hands.
Mix yogurt with mustard, add salt and pepper if desired. This will be a sauce that can fully replace mayonnaise.
The potatoes must be peeled and grated, put in a salad bowl. This layer should be greased with the prepared sauce.
Now you need to lay out the chopped onion and soak it in the dressing again.
Next, place peeled and finely grated carrots in a salad bowl and brush with sauce.
Drain the liquid from the can of canned food, gently mash the liver with a fork, and place on the carrots.
It is this layer that needs to be sprinkled with finely chopped herbs.
Place chopped protein on the dill and brush with sauce.
Next, sprinkle the salad evenly with yolks.
Cover the dish with film to prevent it from drying out and place in the refrigerator for 30 minutes.

Mimosa salad recipe with cod liver

This recipe is as close as possible to the original. The only significant difference is the presence of cod liver in the composition. The salad turns out to be especially tasty, rich and nutritious, which makes it stand out among similar ones.

Required:

3 potatoes;
4 eggs;
70 gr. mayonnaise;
1 can of cod liver;
70 gr. cheese;
1 onion;
20 gr. any greenery.

Mimosa salad with cheese:

Wash the potatoes, boil, cool.
At the same time, boil the eggs in another container, then add cold water and cool.
Peel the onion and then cut into cubes.
Peel the boiled and cooled potatoes and grate them.
Eggs must be removed from their shells, divided into whites and yolks, and grated into separate plates.
Remove the liver from the jar and gently mash with a fork.
Grate the cheese.
Wash the greens, dry and finely chop.
The lettuce begins to form. Place the chopped potatoes in the dish first.
Immediately after it, distribute the cheese evenly throughout the dish.
The next layer is cod liver. This product must be lubricated with mayonnaise.
Now all that remains is to lay out the whites and sprinkle them with yolk crumbs.
As with other recipes, it also takes time to soak the salad.

Tip: instead of hard cheese, you can add processed cheese. In this case, it is recommended to initially freeze the product and then grate it into a salad.

Mimosa salad with cod liver is a real culinary masterpiece. The recipe combines all the known benefits that characterize this amazing dish. The snack turns out to be incredibly nutritious, but at the same time quite light, surprisingly aromatic and satisfying.

On our recipe website you can find other interesting mimosa recipes, such as, or.

Cod liver is a very healthy and tasty delicacy product, suitable for preparing the most delicious hearty dishes, and can be used to prepare hot or cold dishes, snacks, and salads. Many chefs advise adding it to salads, since liver combines with different ingredients. Popular and easy to prepare is the Mimosa salad with cod liver; it is easy to prepare and does not take a lot of time.

The product can be purchased at any store or supermarket. You can prepare cod liver dishes using many culinary recipes. The main thing before the cooking process is not to forget to pay attention to the date of manufacture of the product. You should take those canned foods that contain nothing more than liver.

A canned product may only contain basic ingredients that do not affect the taste of the product in any way: salt, sunflower oil and cod liver.

Basic secrets and tips from famous chefs for preparing dishes:

the salad should be prepared in separate portions using a cooking ring; this serving is not only convenient, but looks quite attractive;
while preparing the salad, all its components must be equally cooled so that the layers are even and neat;
cod liver can be very salted, so before dressing the salad, you need to taste the product so as not to oversalt it;
for salad, use only low-fat mayonnaise, since cod liver is already filling and high-calorie;
After cooking, place the salad in the refrigerator for several hours so that it is well soaked in mayonnaise;
To prevent the top layer from weathering, cover the salad with cling film.

Mimosa salad with cod liver is very tasty

Many cooks are familiar with the Mimosa salad; the recipe is prepared simply from available ingredients. You can add cod liver to a popular dish, which will create a delicious snack for real gourmets. Anyone can cope with preparing a festive or everyday cold appetizer. The classic salad recipe consists of two essential foods: fish and eggs. The varieties of fish are also constantly changing, and rice, cheese and seasonal vegetables are added to the dish.

The salad was first prepared during Soviet times. Then you could see canned food and chicken eggs on sale; other products were very difficult to get. They knew nothing at all about gourmet food. However, cod liver, a tasty, affordable product, could be taken as the main ingredient.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Mimosa salad with cod liver and cheese

The presented salad with cheese is prepared simply, has a spring name, and very often decorates the New Year's holiday table. The main components are simple and affordable food products.

canned food - 1 jar;
potatoes - 3 pieces;
boiled eggs - 3 units;
carrots - 1 piece;
grated cheese - 4 tablespoons;
mayonnaise - to taste;
salt and pepper to taste.

The cooking time is 30 minutes.

Sequence of dish creation:

Peel potatoes, chicken eggs, carrots.
Open the jar of cod and drain the liquid from it.
We chop the potatoes using a grater, place them on the bottom of the container in which the cold dish will be served, add salt and pepper to the product, and place the slightly mashed liver on top.
Place the protein shredded on a fine grater onto the cod layer and coat it with mayonnaise on top.
The next layer is grated cheese, a layer of carrots is placed on it and also greased with mayonnaise.
Place another layer of potatoes soaked in mayonnaise on the carrots.
The final layer will be chopped chicken yolk.
Before serving the salad, it must be sent to the refrigerator, where it will be well soaked so that the top layer does not weather, the container is covered with cling film.

Mimosa salad with cod liver and rice

Often cold appetizers are prepared with the addition of rice; it turns out to be very satisfying, high in calories, and is an excellent option for a holiday table.

Ingredients required for its preparation:

rice -1 cup;
chicken egg - 4 pieces;
butter -30 grams;
cheese – 50 grams;
cucumber - 1 piece;
liver -250 grams;
salted salmon -250 grams;
sprig of dill - 1 piece;
mayonnaise, mustard - to taste.

Step-by-step instructions:

We wash the rice, put it in a container with water and put it on the fire.
Shred the cheese on a fine grater.
Boil the eggs, grate the whites, remove the yolks, and set them aside for a while.
Chop the dill.
After cooking the rice, add a piece of butter to it.
Combine cheese, egg white, dill and rice in a separate cup and season the ingredients with mayonnaise and mustard. Mustard will add piquancy to the dish; use low-fat mayonnaise, since salmon is a fairly fatty food product.
Form the salad: first wrap the bottom and sides of the bowl with cling film. The first layer will consist of rice.
Next, lay the strips of salmon and place the entire liver on the fish.
Cut the cucumber into thin pieces and lay it out, then again - rice, on top of it - salmon, on top again - rice.
We remove the product together with cling film: sprinkle half of the salad with grated yolk, the other part can be decorated with dill and tomatoes.

Mimosa salad with cod liver recipe classic

The right decision to prepare for dinner would be Mimosa salad with cod liver; the classic recipe turns out beautiful and original. The dish will decorate any table, the salad will not go unnoticed.

Main ingredients required for the salad:

potatoes - 2 tubers;
onion - 1 piece;
cod liver – 1 jar;
egg - 4 pieces;
carrots - 1 piece;
mayonnaise - half a jar;
salt, pepper - to taste.

Cooking sequence:

We rinse the potatoes and carrots, do this very carefully, since the vegetable broth will be needed in preparing the dish, then cook the vegetables in the pan until fully cooked, peel them.
Peel the onion and pour boiling water over it, leaving the remaining water as in the previous case.
We cook the eggs for a very long time so that they do not end up soft-boiled, peel them, separate the white from the yolk, and grate each component.
Grate the potatoes into a separate cup, and do the same with the carrots.
The first ingredient placed on the bottom of the salad bowl will be cod liver: drain the excess oil from it and coat it with mayonnaise, lay the protein on top.
Then carrots coated with mayonnaise, followed by fresh onions, sprinkle with spices and also cover with a small layer of mayonnaise.
The grated potatoes will be the final layer of the salad, coated with mayonnaise so that it is not too dry.
The top layer consists of yolk.

How to Serve the Salad

Serving a cold dish on the table occupies one of the important places in preparing a dish. A beautifully served appetizer will be remembered by all guests for a long time. All multi-layered dishes look much better on trays. Just arranging a salad beautifully is a talent. To decorate a dish, chefs recommend putting it in a special sliding ring and presenting it to guests, so it won’t fall apart and will look very impressive.
Quite interesting and no less beautiful is decorating the salad with herbs, onions, olives; the cold appetizer also looks appetizing.

Remember that even the most delicious dish needs to be beautifully and originally decorated. The more attractive the salad is designed, the more enthusiastic responses you will hear about it.

Conclusion

Mimosa salad with cod liver a common dish, the taste of which is known to many from childhood. Not all novice cooks know about such a simple and very tasty recipe. Prepare a delicious, nutritious salad, but when doing it for the first time, strictly follow the proportions in the cooks’ recipes.

Show a little imagination and choose the recipe that suits you. Chefs advise you to try making Mimosa with the ingredients you like. Original, hearty, delicate snacks will not go unnoticed on the table; they are suitable for any family celebration.

Look, Mimosa salad with cod liver, the most delicate recipe without rice and potatoes, video:

Mimosa salad with cod liver is a delicious version of the popular fish salad. In the original, this salad is prepared on the basis of canned fish in oil. But having prepared this salad at least once, you will give preference exactly this option. The appetizer turns out tender, aromatic and incredibly tasty.

Part traditional The recipe includes potatoes, eggs, carrots, green onions and mayonnaise. Vegetables are boiled in their skins, then cooled, peeled and grated. Eggs are boiled and chopped in the same way as vegetables. Open the jar of liver, transfer it to a plate and mash it with a fork. Then all the ingredients are laid in layers and coated with mayonnaise.

For salad, it is important to use only high-quality mayonnaise. Ideally, if you make it at home. You will receive not only a tasty, but also a natural product.

Recipe 1. Mimosa salad with cod liver

Ingredients

potatoes - two pcs.;

table salt and black pepper;

cod liver – 240 g;

carrots - two pcs.;

chicken egg - three pcs.

Cooking method

1. Rinse carrots, eggs and potatoes well under the tap. Place them in a saucepan, add water and cook over moderate heat until tender. The eggs will cook faster, so remove them after about ten minutes.

2. Open the can of cod liver, drain the oil, and crumble the product itself into small pieces. Transfer the liver to a salad bowl and smooth it out.

3. Peel the onion, rinse and cut into small cubes. Sprinkle the liver with chopped onion and brush with mayonnaise.

4. Peel the potatoes and grate them on a fine grater. Place it on top of the liver and smooth it out. Salt and coat with mayonnaise.

5. Peel the carrots and chop them in the same way as potatoes. Place it evenly on top of the potato layer and spread with mayonnaise.

6. Peel the eggs from their shells. Separate the whites from the yolks. Grind the protein into small chips. Place carrots on top and spread with mayonnaise.

7. Crumble the yolks and sprinkle them on top of the salad. Place the salad in the refrigerator for several hours to soak thoroughly. You can decorate with fresh herbs.

Recipe 2. Mimosa salad with cod liver and apple

Ingredients

green onions and fresh dill;

cod liver - jar;

two carrots;

potatoes - two pcs.;

two processed cheeses;

eggs - three pcs.;

large green apple.

Cooking method

1. Boil pre-washed vegetables and eggs. Peel the potatoes and carrots. Place the eggs in ice water, then remove the shells.

2. Take a wide flat dish. Grate the potatoes on a large segment of a grater and place them in an even layer on the bottom of the dish. Cover with mayonnaise.

3. Open the canned liver, pour the oil into a separate bowl, put the liver on a plate and mash with a fork. Place the liver on top of the potatoes.

4. Rinse the dill and onion, lightly dry and finely chop. Sprinkle the liver with herbs and grease with mayonnaise.

5. Three eggs on a small track segment and evenly spread over the greens. Cover with mayonnaise.

6. Peel the apple and remove the seeds, rub it with large shavings and place it on a layer of eggs. Lubricate with mayonnaise.

7. Grind the carrots on a large segment of a grater and place them evenly on top of the apples. Cover with mayonnaise again.

8. Lightly freeze the processed cheese beforehand, then grate it coarsely and place it in the last layer. Coat the top and sides of the salad with mayonnaise and decorate to your liking.

Recipe 3. Mimosa salad with cod liver, rice and tuna

Ingredients

salad onions - two pcs.;

egg;

sea salt and freshly ground black pepper;

a can of canned tuna in its own juice;

head of garlic;

50 g green onions;

250 g rice;

mustard – 15 g;

100 g cheese;

wine vinegar – 50 ml;

can of cod liver;

olive oil – 30 ml;

Cooking method

1. Peel the salad onion and chop it into thin half rings. Transfer two thirds of the resulting mass into a deep bowl, pour in a spoonful of olive oil, and add two tablespoons of wine vinegar. Season with salt and pepper. Wash the green onions, dry them slightly and chop into small pieces. Pour it into a bowl with onions and stir. Place in the refrigerator to marinate.

2. Pour the rice into a sieve and rinse under running water. Add the bouillon cube to the boiling water, stir until it is completely dissolved, and add the washed rice. Cook until fully cooked. Then drain in a colander and rinse again.

3. Open the can of tuna, drain the liquid, place the fish on a plate and mash with a fork. Add a couple of crushed cloves of garlic to the remaining onion. Mix the resulting mixture with tuna.

4. Grind the boiled and peeled eggs on the finest grater. Open the jar of liver, drain the oil, and transfer the product to a deep plate. Add chopped eggs and mustard to the liver and crush with a fork until smooth.

5. Crush three cloves of garlic into mayonnaise, put it in boiled rice and stir. Grind the cheese on a fine grater.

6. Form the salad in layers in a deep salad bowl. Divide the rice in half. Start laying out the ingredients in this order:

- half of rice;

- tuna with garlic and onions;

- the second half of rice;

- egg-liver mixture;

- cheese shavings.

Place the salad in the refrigerator for at least an hour to soak.

Recipe 4. Mimosa salad with cod liver and salmon

Ingredients

a glass of rice;

mustard – 10 g;

eggs - four pcs.;

butter – 35 g;

fresh dill - a bunch;

cheese – 60 g;

fresh cucumber;

salted salmon – 250 g;

cod liver – 200 g.

Cooking method

1. Rinse the rice several times, place it in a saucepan, cover with water and place over moderate heat. When the rice is cooked, add butter to it. Finely grate the cheese.

2. Boil, cool in ice water and remove the shells from the eggs. Separate the yolks from the whites. Grate the latter as finely as possible. Set the yolks aside for now.

3. Sort out the dill, rinse under running water and dry. Chop finely.

4. Place rice in a deep bowl and mix it with cheese shavings and chopped dill and egg whites. Add mustard to the mayonnaise, stir and season the rice with this mixture. For this salad, use mayonnaise that is not too fatty, since fish and liver themselves are quite fatty.

5. Cut the salmon into very thin, long slices. Open the jar of cod liver, drain the oil, and leave the liver itself as is. No need to grind.

6. Take a deep salad bowl. Line the bottom and walls with cling film. Place two-thirds of the rice and spread it evenly over the bottom and sides of the salad bowl. Place half of the salmon on a layer of rice. Place the liver on the fish. Wash the cucumber and chop it into thin slices. Place them on top of the liver. Cover the cucumbers with salmon strips. Place the remaining rice as the last layer.

7. Place in the refrigerator for an hour. Cover the top of the salad bowl with a flat dish and quickly turn it over, remove the bowl and film. Crumble the yolk and sprinkle half of the salad with it. Decorate to your liking.

Recipe 5. Mimosa salad with cod liver and pickles

Ingredients

ground black pepper;

cheese – 50 g;

three potatoes;

six stalks of green onions;

two carrots;

four pickled cucumbers;

three eggs;

can of cod liver.

Cooking method

1. Open the jar of liver, drain the oil, and transfer the product to a small bowl. Knead it with a fork.

2. Wash the vegetables with a brush. Place in a saucepan, add water and boil until soft right in the skin. Then drain the water, cool and peel the skin. Coarsely grate the potatoes. Three carrots separately on a fine grater.

3. Boil hard-boiled eggs, cool them in cold water and peel them. We divide each into yolk and white. Crumble the yolks using a fork or the finest grater. Grind the whites into large chips.

4. Grate the pickled cucumbers on a coarse grater and squeeze well from the brine.

5. Grind the cheese on the finest grater. Rinse the green onions, dry them slightly and finely chop them with a knife.

6. Take a deep salad bowl and form the salad in the following sequence:

- grated potatoes;

- Cod liver. Salt and pepper;

- chopped green onions. Lubricate with mayonnaise;

- grated pickled cucumbers;

- egg whites;

- grated carrots;

- cheese shavings. Generously grease with mayonnaise;

- crumbled yolks.

We apply a grid of mayonnaise on top and decorate as our imagination dictates. Place in the refrigerator for several hours.

Recipe 6. Mimosa salad with cod liver and Parmesan

Ingredients

bulb;

240 g cod liver;

sea salt;

100 g Parmesan cheese;

100 g butter;

four eggs;

fresh herbs for decoration.

Cooking method

1. Boil the eggs until ready, cool them by transferring them to ice water. Peel and separate into yolks and whites. Grind the latter using a coarse grater and place on a plate. Crumble the yolks and place in a separate bowl.

2. Peel the onion and chop it finely. Place it in a small bowl and pour boiling water over it to remove the bitterness. After a few minutes, pour into a sieve to drain all the liquid.

3. Grate Parmesan on a large section of a grater.

4. Open the jar of liver, drain the oil, and mash the liver itself with a teaspoon or fork.

5. Take a deep salad bowl. Form the salad in layers in this order:

- grated whites;

- Parmesan shavings;

- Cod liver;

- grate pre-frozen butter;

- sprinkle with yolks.

Make a grid of mayonnaise on each layer. Leave the top layer without mayonnaise. Wrap the salad bowl in cling film and place in the refrigerator for two hours. Decorate as you wish.

It is better to form this salad in portions using a cooking ring. This type of serving is not only convenient, but also has a beautiful appearance.

When forming a salad, all ingredients must be at the same temperature, then the layers will be even and neat.

Always test the cod liver for salt so as not to over-salt the salad later.

Take low-calorie mayonnaise for the Mimosa salad, since cod liver is quite fatty.

Be sure to leave the salad in the refrigerator for several hours so that it is thoroughly soaked, and to prevent the top from chapping, cover it with film.

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