Mimosa salad is a very beautiful dish. And since it is prepared quite simply, it can often be seen on the holiday table. The salad got its name because it looks like spring mimosa flowers. At the same time, many variations in salad preparation have appeared. And with any ingredients, Mimosa turns out tasty and satisfying.

Mimosa salad - food preparation

The ingredients for the Mimosa salad, as well as for any other dish, must be fresh. If canned fish is used, the oil from them must be drained.

It is important that by the time the layers are laid, the salad ingredients must be at the same temperature. Therefore, they should be put in the refrigerator for half an hour.

Mimosa salad - the best recipes

Recipe 1: Classic Mimosa Salad

This is a classic Mimosa recipe. This salad always looks beautiful on any holiday table. It is important that it is nourishing and tasty.

Ingredients:
6 pieces of fresh eggs (preferably with bright yolks),
a can of canned fish (in its own juice or oil, tuna, saury or salmon),
150 grams of hard cheese (Russian, Gouda, Poshekhonsky or Tilsitter),
200-250 grams of mayonnaise,
100 grams of butter,
3 pieces of onions,
4-5 sprigs of fresh dill or parsley,
lemon slices, herbs, yellow tomato slices - for decoration.

Cooking method:

1. You need to put butter in the freezer in advance.

2. Boil eggs for no longer than 10 minutes. Then separate the peeled eggs into yolks and whites. The yolks need to be mashed with a fork, and the whites should be finely chopped with a knife.

3. Peeled onions should be coarsely grated or finely chopped with a knife. Sprinkle very hot onions with 3-4 pinches of salt and, after stirring, add hot water. After 15-20 minutes, you need to drain the onion in a colander and dry.

4. Use a small or medium grater to grate the cheese.

5. Greens without coarse branches must be chopped with a knife.

6. Open the canned food, mash the fish without oil and without large bones in a separate plate with a fork or pass through a blender.

7. Then you need to start layering the salad. Moreover, it is desirable that the ingredients be at the same temperature, so if time permits, they can be put in the refrigerator for half an hour.

8. Then, in a not very deep, but wide dish, you need to put chopped egg whites, the next layer is grated cheese, then mashed fish and grease it all with mayonnaise.

9. On top of it you need to put a layer of chopped onion, and then half of the mashed yolks. Also grease this layer with mayonnaise and sprinkle with chopped herbs. Grate frozen butter onto the greens (using a medium-sized grater).

10. The final layer can be the remaining yolks, which need to be rubbed through a sieve.

11. Before serving, Mimosa salad should be left in the refrigerator for two hours or overnight. Just before serving, the salad should be decorated with herbs, slices of yellow tomatoes or lemon.

Recipe 2: Mimosa Salad with Rice

This version of Mimosa salad is very satisfying. It is important to take into account that it should be served to the table as soon as possible: if the salad sits for a long time, it will become less airy.

Ingredients:
6 pieces of fresh eggs,
100 grams of butter,
a can of canned fish (saury, tuna or salmon),
white onion,
150 grams of hard cheese (Poshekhonsky, Gouda, Russian or Tilsitter),
a glass of rice (it is better to take the crumbly variety),
black pepper, salt,
150-200 grams of mayonnaise.

Cooking method:

1. Butter must be frozen in advance.

2. Hard-boiled eggs should be divided into whites and yolks. The whites should be finely chopped with a knife, and the yolks can be mashed with a fork.

3. Once cooked, rice should be allowed to dry. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly.

4. Grate the white onion on a coarse grater. To remove the bitterness from it, you can sprinkle it with salt for 15 minutes and pour hot water over it. Then dry.

5. The cheese must be grated on a medium-sized grater.

6. Canned fish should be mashed with a fork on a separate dish.

7. Then you need to lay the salad in layers. Place some fish in a wide dish. Then carefully place rice on top of the fish, followed by a layer of grated cheese. All this needs to be greased with mayonnaise. Then add the chopped whites and lay out the remaining fish. Place chopped onion on the fish, followed by the remaining mayonnaise.

8. Place half the yolks on the mayonnaise and rub the remaining butter on them. And finally, rub the yolks through a sieve.

Recipe 3: Mimosa salad with apple and smoked fish

An original version of Mimosa salad, which guests will surely like and will become a worthy decoration for the festive table.

Ingredients:
300-350 grams of hot smoked fish (it is better to use pink salmon),
200-250 grams of mayonnaise,
white onion
2 large potatoes,
sweet and sour apple,
6 fresh eggs.

Cooking method:

1. Potatoes must be boiled in their skins, cooled and grated.

2. Separate the boiled eggs: yolks and whites separately. The whites need to be finely chopped, and the yolks can be mashed with a fork.

3. Chop the peeled onion. And pour hot water with salt for 15 minutes - this will remove the bitterness.

4. Smoked fish must be disassembled into pieces and the bones carefully removed from it. Mash the fish in a separate plate with a fork.

5. Then you need to lay out the salad in layers. Place half of the grated potatoes on the bottom of the dish. After that - half the chopped fish and, finally, chopped onion. Then you need to grease everything with mayonnaise.

6. Place half of the chopped whites and the remaining potatoes on the mayonnaise. Then - the remaining fish.

7. Grate the peeled apple directly onto the fish. Next, grease it with mayonnaise.

8. Then you need to lay down the remaining whites coated with mayonnaise. And rub the yolks through a sieve on top.

9. Serve the salad cold.

Recipe 4: Mimosa salad with hard and processed cheese

This Mimosa salad is prepared without eggs, but two types of cheese are used - the dish turns out tasty and unusual.

Ingredients:

100 grams of hard cheese (for example, cheddar),
a can of canned fish (in its own juice or oil),
2 large potatoes,
2 white onions,
200-250 grams of mayonnaise
100 grams of processed cheese in one piece.

Cooking method:

1. You need to put processed cheese in the freezer in advance. Boiled potatoes in their jackets must be cooled and grated.

2. Chop the onion, add 3 pinches of salt, add hot water and leave for 15 minutes. After that, dry it.

3. Mash the canned fish with a fork on a separate plate.

4. Frozen cheese should be grated on a fine grater. Then place it in an even layer in a dish. Spread mayonnaise on top.

5. After this, lay out a layer of fish, then onions. And again grease with mayonnaise. Then lay out a layer of potatoes and grease them with mayonnaise. Finally, grate the bright yellow cheese.

6. Decorate the salad with herbs and place in the refrigerator for a couple of hours.

Eggs for Mimosa salad should have bright yellow yolks. Therefore, they should not be overcooked, otherwise the yolks will develop a lead-colored coating. The eggs must be placed in the pan. Bring to a boil over medium heat, and then cook for no longer than 10 minutes - this is quite enough. Boiled eggs should be placed in cold water and the scallop should be pricked at the blunt end - this will make them easier to clean.

The salad must be laid in layers. And it’s better to take glass (transparent) dishes - in this way its layers will be beautifully visible.

The classic version is prepared using canned fish. Before serving, leave the dish in the refrigerator for at least 3 hours.

You will need:

• butter – 110 g;
• salt;
• parsley – 8 g;
• egg – 6 pcs.;
• mayonnaise;
• onion – 260 g;
• canned fish - 1 can in its own juice;
• cheese - 160 g hard cheese.

How to cook:

1. A couple of hours before cooking, place the butter in the freezer.
2. Remove the eggs from the refrigerator in advance. They must be the same temperature as the water. This will help keep the shell intact. Cook for 17 minutes on low flame. Do not allow the liquid to boil; this will cause the shell to crack. To make it easier to clean, place them in cold water immediately after cooking.
3. After the eggs have cooled, peel them. Finely chop the whites with a knife and mash the yolks with a fork.
4. Chop the onion. If it is very hot, pour boiling water over it and dry on a paper towel.
5. Grind the cheese using a medium grater. Chop the greens.
6. Remove the fish from the jar. Remove large bones. Mash the fish with a fork.
7. Place the whites on a plate and sprinkle with a layer of cheese shavings. Distribute the fish. Coat with mayonnaise.
8. Add the onion, followed by some of the yolk. Grease with mayonnaise. Sprinkle with chopped herbs. Grate frozen butter on top. Use a medium grater.
9. Place the remaining yolks in a sieve and sprinkle over the salad.

2. Step by step with canned food

This dish gained popularity during the Soviet Union. You can cook with any canned fish. To make the salad look much more appetizing and beautiful, it is better to form it in a transparent salad bowl. The container must be clean and free of water stains.

You will need:

• cheese – 170 g;
• canned fish - jar;
• parsley – 30 g;
• potatoes – 320 g;
• dill – 30 g;
• carrots – 220 g;
• egg – 4 pcs.;
• mayonnaise – 260 g;
• onion – 110 g.

Preparation:

1. Wash carrots and potatoes and cover with water. Cook until a knife can easily pierce the vegetables. Cool, remove the skin. If the potatoes are overcooked, the salad will be ruined.
2. Grate the carrots, potatoes and whites on a coarse grater. Grind the cheese and egg whites on a fine grater.
3. Place the fish along with the oil on a plate and mash with a fork. Coat with a small amount of mayonnaise. Lay out the egg whites and distribute the carrots. Cover with a layer of mayonnaise.
4. Chop the onion. Place in boiling water and leave for 10 minutes. This will help the bitterness go away, thereby making the salad tastier. Place on carrots.
5. Distribute the potatoes. Salt and coat with mayonnaise.
6. Place cheese shavings and soak in mayonnaise. Place the yolks in an even layer and decorate the dish with herbs.
7. To maximize the flavor, the dish should sit in the refrigerator for 2 hours.

3. With saury

To make the salad especially bright, it is better to use homemade eggs. It is their yolks that have a bright yellow color. It is better to grate them directly onto the salad, rather than separately. Then their layer will look airy and light.

You will need:

• canned saury – 1 jar;
• egg – 3 pcs.;
• mayonnaise;
• potatoes – 360 g;
• parsley;
• carrots – 130 g.

How to cook:

1. Place carrots and potatoes in water and cook for 38 minutes. Drain the liquid and cool the vegetables. Scrape off the skin with a knife. Boil the eggs.
2. Drain marinade from canned food. Mash the fish with a fork. Place in a salad bowl and smooth out.
3. Place chopped onion in boiling water for 7 minutes. Then drain the liquid and dry the onions on a paper towel. Place on fish and coat with mayonnaise.
4. Grate the whites on a coarse grater and cover with the onion. Grease with a layer of mayonnaise.
5. Place carrots grated on a medium grater onto egg whites. Coat with mayonnaise.
6. Chop the potatoes using a coarse grater and place on the salad. Lightly compact and grease with mayonnaise.
7. Grate the yolks directly onto the salad on a fine grater. Place parsley around the edges of the dish for decoration.

4. Recipe for cooking with pink salmon

Fish salad will please all guests, and its beautiful yellow color will add variety to the festive table.

You will need:

• natural canned pink salmon – 260 g;
• onion – 75 g;
• potatoes – 260 g;
• salt;
• cheese – 160 g;
• butter – 80 g frozen;
• green onions - 2 feathers;
• eggs – 2 pcs.;
• mayonnaise;
• carrots – 140 g.

How to cook:

1. Salt the water and place the washed potatoes and carrots. Cook until a knife can easily pierce the vegetables. Clear.
2. Grate the potatoes using a coarse grater and place in the bottom of the salad bowl.
3. Drain the juice from the fish. Mash with a fork. Remove bones during chopping process. Place on potatoes. Coat with mayonnaise.
4. Chop the onion. Place the resulting cubes in boiling water for 2 minutes. Remove and dry on a paper towel. If the onion is salad and not bitter, then there is no need to scald it. Place a layer on pink salmon.
5. Grate the carrots on a coarse grater and spread on a layer of onions. Coat with mayonnaise.
6. Immediately grate the cheese and whites of pre-boiled eggs onto the salad. Grease with mayonnaise.
7. Grate the butter and cover the whites. This product will give the salad special tenderness.
8. Sprinkle the dish with grated yolk on a fine grater. Garnish with chopped green onions.

Butter makes the salad tender and the cheese airy. These products can be combined with any canned fish.

You will need:

• canned fish - jar;
• eggs – 5 pcs.;
• mayonnaise;
• frozen butter – 120 g;
• onion – 85 g;
• cheese – 130 g.

Preparation:

1. Place the eggs in water and boil for 12 minutes. To prevent the shell from breaking, cook over low heat. Cool in cold water. Grind the whites on a medium grater and place on the bottom of the dish.
2. Grate the cheese and sprinkle on the whites. Mash the canned food with a fork and lay half of it in an even layer on the cheese.
3. Chop the onion. Pour boiling water over and spread over fish.
4. Immediately grate the butter onto the salad using a medium grater so that it does not have time to melt. Place the remaining fish and sprinkle with finely grated yolks.
5. Spread each layer with a small amount of mayonnaise.

6. With added rice

This variation differs from the classic one in that the potatoes are replaced with rice. The dish turns out healthy and flavorful.

You will need:

• canned sardines – 200 g;
• salt;
• egg – 6 pcs.;
• pepper;
• mayonnaise – 280 ml;
• rice – 90 g;
• green onions – 35 g;
• carrots – 290 g.

How to cook:

1. Pour water over the eggs and boil for 12 minutes. Pour in cold water and wait until cool. Clear.
2. Using a fine grater, grate the yolks into different plates, then the whites.
3. Place carrots in water. Cook for 35 minutes. Check for doneness with a fork. If it easily enters the vegetable, then you can drain the water and cool the carrots. Remove the skin with a knife and grate on a coarse grater.
4. Rinse the rice grains until the water runs clear. To fill with water. The component should be covered by 2 fingers of liquid. Add some salt. Cover with a lid and cook until the water evaporates. For cooking, it is better to use long grain rice. It does not turn into a sticky mass during cooking. Transfer to a sieve and rinse. Allow the water to drain completely.
5. Drain the marinade from the fish. Mash the sardines with a fork. If there are bones, be sure to remove them. Chop green onions.
6. Place the rice on a plate and press down. Next, distribute the canned food, green onions and protein. Sprinkle with pepper. Distribute the carrots. Coat each layer with mayonnaise. Sprinkle with yolks. Leave for 3 hours in the refrigerator. Serve chilled.

7. With potatoes

The most satisfying salad is made with potatoes. It is this that gives the dish its special rich taste.

You will need:

• canned fish - jar;
• greenery;
• egg – 6 pcs.;
• mayonnaise;
• potatoes – 630 g;
• onion – 120 g;
• carrots – 370 g.

How to cook:

1. Drain the marinade from the canned food. Mash the fish with a spoon. If there are seeds, be sure to remove them.
2. Pour water over carrots and potatoes. Boil and peel.
3. Boil hard-boiled eggs. Grind the whites using a coarse grater, and the yolks with a fine grater.
4. Grate carrots and potatoes using a coarse grater.
5. Chop the onion. You should get small cubes.
6. Form the salad in layers: potatoes, fish, proteins. Coat each layer with mayonnaise and sprinkle with yolks. Decorate the dish with herbs.
7. The salad must be soaked in the refrigerator for 3 hours.

8. With apple

It’s very easy to turn an ordinary product into a culinary masterpiece that will diversify your daily diet and decorate a festive table. Apples will add a special flavor to the salad.

You will need:

• onion – 180 g;
• canned fish – 290 g;
• vinegar – 110 ml (9%);
• sour apple – 160 g;
• salt;
• egg – 6 pcs.;
• water;
• lemon juice;
• carrots – 210 g;
• mayonnaise;
• potatoes – 210 g.

Preparation:

1. Pour washed potatoes and carrots with water. Cook until soft, but be careful not to overcook the vegetables. Crumbly potatoes will spoil the taste of the dish. Cool and peel.
2. Using a coarse grater, chop the carrots and potatoes.
3. Boil the eggs and cool in cold water. Get rid of the shell.
4. Chop the onion. Pour vinegar over the resulting cubes for 3 minutes. Add a little boiling water and leave for half an hour. Pour into a sieve and wait until all the liquid has drained.
5. Drain the fat from the fish, remove the bones and mash with a fork. Grind the yolks on a fine grater, and the whites on a coarse grater.
6. Core and peel the apples. Grate on a coarse grater. To prevent the product from darkening, sprinkle with lemon juice.
7. Form in layers: fish, protein, carrot, salt, onion, apple, potato, salt. Grease each layer with mayonnaise.
8. Sprinkle with yolks.

“Mimosa” is a layered salad, the main ingredient of which is canned fish: tuna, mackerel, pink salmon, salmon, saury or sardines in oil. Traditionally, the dish is prepared for the New Year, March 8 and other holidays.

The classic Mimosa recipe, in addition to fish, includes only two types of boiled vegetables: potatoes and carrots. Initially, the choice of these products was explained by the fact that they can be stored without problems almost until the end of winter. And later the duet became traditional for fish salad. Onions were added to them, which made the dish more juicy and spicy. Another important component of the salad is boiled eggs. They play two roles at once, both tasteful and decorative. Grinded whites are laid out as a layer, and egg yolks cover the salad on top, which makes the Mimosa salad look like the flower of the same name. All layers are coated with mayonnaise - this is, of course, Provencal, which you can buy ready-made, with the highest fat content, or you can make homemade mayonnaise with your own hands.

There is nothing complicated in cooking. Well, so that you don’t have any questions about what order to lay out the layers and how to prepare the “correct” classic Mimosa salad, here is a recipe with step-by-step photos to help you. You can lay out the layers on one large dish or in portions, in glasses or small dinner plates. I chose the last option, from the specified amount of ingredients I got 2 servings, approximately 300 grams each.

Ingredients

• carrots 1 pc.
• potatoes 4 pcs.
• onions 1 pc.
• canned fish 1 can (200 g)
• chicken eggs 4 pcs.
• mayonnaise 6 tbsp. l.
• salt 1 chip.
• greens for decoration

How to prepare Mimosa salad

Update! For the New Year 2018, I decided to make a video for you to make everything even more clear and understandable! I post all the videos on on your YouTube channel , there are a lot of other interesting things there, so come on in, take a look, subscribe, I’ll be waiting!

Fish salad Mimosa: video recipe

Step-by-step recipe with photos

Preparing Mimosa salad will take some time, so be prepared for the process :) Honestly, I’m not a fan of Soviet, Ukrainian and Russian cuisine, largely due to the fact that the cooking process usually drags on for an hour + infinity. That’s why I prepare such dishes exclusively for the holidays or for your sake, because how can I leave my readers without their favorite New Year’s dishes :)

However, many people don’t understand me, they say that there is nothing simpler than, so definitely to each his own. By the way, I even photographed the recipe for Varenikov while visiting my mother, because I was absolutely unable to perfect this sculpting process 😀 But back to the topic!

Let's start preparing Mimosa by boiling the ingredients. Wash the potatoes, carrots and eggs, put them in a saucepan, bring to a boil, add a little salt, reduce the heat and cook the eggs for 10 minutes, the carrots for 15 minutes, and the potatoes for 20. After the required time, pierce the vegetables with a fork or knife, if they soft inside, remove from boiling water. Cool and clean. You can peel it first and then cook it. Everything except eggs :)

At this time, peel the onions, chop them very finely and pour boiling water for 10 minutes or more to get rid of excess bitterness. Mimosa salads can be different, but they always contain onion as the main ingredient, so it is advisable to make it less bitter.

The most labor-intensive part begins - grating. Mimosa is a salad whose recipe tells us to divide all the ingredients into layers. Therefore, we grate carrots, potatoes, egg whites, and cheese on a fine grater. We put everything on different plates. Mash the yolk with a fork, just like canned fish. I don’t recommend trying to grate the yolk - it will disintegrate. I rubbed and kneaded everything in layers in order to wash fewer dishes in the end.

I want to talk about fish again. You can make Mimosa salad with tuna, pink salmon, smoked squid, or anything “fishy”! I wanted to make it with tuna, but I took pink salmon simply because it was more profitable. And one more important point! Take fish in its own juice, not in oil, otherwise the salad will turn out very greasy!

Let's start laying out the layers. We start the Mimosa fish salad with fish.

Lubricate the first layer with homemade Mayonnaise. I insist that you prepare it, because it is incredibly easy to make in 5 minutes, or even less, and it tastes a thousand times tastier than store-bought and a million times healthier! Try it once and you won't regret it.

Lay out the egg whites in a second layer, brush with Mayonnaise, then add the carrots and add a little salt. I recommend using a minimal amount of Mayonnaise, otherwise the salad will be too greasy. The end result will be a very colorful Mimosa fish salad; the ingredients are bright and pleasing to the eye already at this stage!

Lubricate the carrots with Mayonnaise, put a layer of onions on top, after draining the water, of course. There is no need to lubricate it. Mimosa fish salad is already rich in fat.

Lay out a layer of potatoes, add a little salt and spread Mayonnaise again. I know that some people make this dish with rice, but I generally don’t like salads with rice, so my Mimosa salad with potatoes. I think it tastes much better this way.

The following layers: hard cheese, homemade Mayonnaise, yolk. All! Mimosa salad with pink salmon, tuna, salmon, or saury is almost ready!

Cover it with cling film and refrigerate for at least 2 hours, preferably overnight. Now you know how to make Mimosa salad!

Mimosa fish salad is already very beautiful at this stage. But let's wait a little longer.

After insisting, take the New Year's dish out of the refrigerator. Now I’ll tell you how to decorate Mimosa salad. To do this, finely chop your favorite greens and sprinkle on top. Many people post some kind of figurines made of greenery, but I can tell you for sure that such decorations are echoes of the past. Even though the salad is Soviet, we are no longer living in the times of fifty years ago. Just sprinkle with herbs!

The recipe for Mimosa salad with photos and detailed description is complete, but just below you will find a brief history without unnecessary explanation.

Cut the New Year's dish into pieces and use a spatula to place on plates. Now you know how to prepare Mimosa salad!

And I will quickly summarize.

Brief recipe: Mimosa classic fish salad

1. Wash the carrots, potatoes and eggs thoroughly, put them in water, bring to a boil, add a little salt, reduce the heat, cook the eggs for 10 minutes, the carrots for 15, the potatoes for 15-20, remove from the boiling water, piercing the vegetables with a fork and checking for softness.
2. Peel the onions, chop them very finely and pour boiling water for 10 or more minutes to remove the bitterness.
3. Peel boiled vegetables and eggs, grate carrots, potatoes, egg whites, hard cheese on a fine grater, and place them in different containers.
4. Using a fork, mash the canned fish, draining the juice first, and mash the yolks separately.
5. Making homemade Mayonnaise.
6. We begin to lay out layers of Mimosa fish salad: canned fish, Mayonnaise, proteins, Mayonnaise, carrots, a little salt, Mayonnaise, onions (drain the water first), potatoes, a little salt, Mayonnaise, cheese, Mayonnaise, yolk.
7. Cover with cling film and place in the refrigerator for at least 2 hours.
8. Remove from the refrigerator, remove with film, sprinkle with finely chopped herbs.
9. Cut into pieces and place on plates using a spatula.
10. Now you know how to make Mimosa salad!

That's all! The Mimosa fish salad turned out so beautiful, it will take time to prepare, of course, but you will delight your loved ones with the nostalgic taste of childhood 😉 By the way, are you already preparing for the New Year? Sergei and I have already bought tinsel, hung all the garlands and put up the Christmas tree. True, we haven’t dressed it up yet, we’ll do that on the weekend. What do you think, when should you start decorating your apartment, earlier or closer to December 31?

And stay with me, I recently talked about how to cook, and very soon I will tell you many other delicious holiday recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends the Mimosa recipe, like it, leave comments, rate it, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Mimosa salad is a classic that is very often on holiday tables. This salad is associated with spring, when the first flowers appear, so this salad is almost always prepared for March 8th. But this salad can also be prepared for other holidays: New Year or Birthday. In this article I will write two recipes for Mimosa salad from canned fish. The first recipe is the classic one that appeared first. The second recipe is more common.

Design options for Mimosa salad

Choose any recipe, decorate the salad as you wish. The simplest design is a salad sprinkled with finely grated egg yolks. But you can also dream up. In general, read and cook with pleasure. Also write your comments on these recipes.

Classic Mimosa salad: with cheese and butter

This recipe is one of the very first; later they began to add potatoes and carrots to Mimosa. Initially, Mimosa salad was prepared with canned fish, eggs, onions and butter. In this version, cheese is added to these ingredients, which goes well with other products.

Ingredients:

• canned fish in its own juice - 250 gr. (pink salmon or salmon, you can take white fish)
• boiled eggs - 5 pcs.
• hard cheese - 100 gr.
• butter - 20 gr.
• onions (can be replaced with green ones) - 1 pc. small
• mayonnaise - to taste
• dill - for decoration

Making Mimosa salad with butter.

1. Place the butter in the freezer to cool so that you can grate it later.

2. Place the fish on a plate and mash with a fork. If the fish has bones, remove them.

3. Finely chop the onion.

4. Grate hard cheese (take any cheese you like) on a fine grater.

5. Hard-boil the eggs (cook for 7-8 minutes after boiling) and separate the yolks from the whites. Grate these components separately on a fine grater.

6. Now you need to assemble the salad in layers. Take a serving plate and place half of the grated egg whites in the first layer. The second half is left for decorating the salad.

7. The second layer is all the grated cheese.

8. Third layer - half of the mashed fish. Using a fork, gently smooth the fish over the whites.

9. The fish needs to be greased with a little mayonnaise. On a fine grater, grate the butter, which has previously been frozen, onto the mayonnaise. You don’t have to put any oil at all, you can put just a little bit. It makes the salad more tender.

10. Place green onions in the oil.

11. The next layer is the remaining fish, which needs to be covered with a small layer of mayonnaise.

12. Place the remaining whites evenly on the fish and even out this layer.

13. Brush the sides of the salad with mayonnaise and cover the top with a small bowl so you can carefully lay out the yolks. Sprinkle the sides with yolk, which will “stick” well to the mayonnaise.

14. Carefully remove the bowl and use a fork to smooth out the yolk.

15. All that remains is to place a mimosa flower on a white background (it looks like snow). Take dill as leaves, make the flowers themselves from the yolk.

16. Let the salad brew in the refrigerator for 1-2 hours and you can serve.

Mimosa salad with potatoes and carrots

As I already wrote, there are many variations of this salad. One of the most popular is with boiled potatoes and carrots. You don’t have to put cheese in this recipe, it’s an ingredient to taste. The main thing is vegetables, fish, eggs and sauce.

Ingredients:

• sardines in oil - 1 can
• boiled carrots - 2 pcs. small
• potatoes - 2 pcs.
• eggs - 5 pcs.
• onions - 1 pc.
• hard cheese - 150 gr.
• mayonnaise - to taste
• salt, pepper - to taste

Preparing Mimosa salad with vegetables.

1. Boil potatoes, carrots, eggs in advance. To prevent the potatoes from turning “blue,” add one tablespoon of vinegar to the water during cooking. Boil the eggs hard, but do not overcook them, otherwise the color of the yolk will deteriorate. Mimosa salad is decorated with yolk on top, so its beautiful bright color is important. Boil the eggs for 7 minutes after boiling, while the water should boil moderately.

2. Onions need to be cut into small cubes. Pour boiling water over the onion for a few seconds so that it loses its bitterness. If desired, the onions can be pickled (fill with water, add a little sugar and 1 tbsp vinegar).

3. Place the canned food in a plate and remove the bones from the fish. Mash the fish with a fork.

4. You can collect the salad in a ring, or without it. When collected in a ring, all layers of the lettuce are clearly visible. The first layer is potatoes, grated on a coarse grater. Rub directly onto a plate and then smooth the surface.

5. Lightly salt the potatoes and apply a mayonnaise mesh.

6. The second layer is fish. Place all the canned food at once and level it with a fork.

7. Place the prepared onion on the fish and apply a thin mesh of mayonnaise.

8. Grate the hard cheese on a coarse grater and place it in the next layer. Apply just a little mayonnaise, since the cheese itself is quite fatty.

10. The next layer is egg white, grated on a coarse grater, plus mayonnaise. This time the mayonnaise needs to be leveled with a silicone spatula (or spoon) so that there is a smooth surface.

11. The last layer will be made from egg yolks. They need to be grated on a fine grater. Do this as you see fit: right above the salad or in a separate bowl so you can sprinkle it evenly over the salad.

12. This completes the preparation of the Mimosa salad. It is served just like that: yellow. If you want, you can decorate it as you wish. For example, you can make roses from boiled carrots. To do this, cut a thin carrot ribbon in a spiral. Roll it up and straighten the edges. You will get a beautiful flower. You can also decorate with greenery.

Be sure to place the finished salad in the refrigerator for 2 hours to soak.

13. Now remove the ring and serve the salad. It turns out delicious and very simple, as well as the entire salad from available products.

Here are the recipes for the Soviet Mimosa salad. This salad is very easy to prepare and is loved for its familiar taste. He has the right to take pride of place on the festive table.