How to make a mimosa salad: 8 recipes

Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives transferred the recipe to modern life. This name was given to the salad due to the upper layer of egg yolk, which is associated with spring inflorescences. The dish is served not only for the festive, but also for the everyday table. According to demand and universal love, mimosa can compete with the famous "Olivier". Consider the most delicious recipes in order.

Mimosa salad: cooking rules

Regardless of the recipe, there is a certain sequence of laying out layers.

Layer 1 - boiled grated potatoes are laid out at the bottom of the dishes (it may be absent in some recipes). In this case, the foundation does not need to be compacted, try to maintain a porous and airy texture. Brush potatoes with high fat mayonnaise.

Layer 2 - followed by canned fish. First remove all the bones, then mash saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.

Layer 3 - Now it's time to lay onions. Chop it with rings or half rings, soak in the canteen 6% acetic acid for 5-7 minutes. Such a move will help eliminate bitterness. Squeeze, place on top of canned fish and brush with greasy mayonnaise.

Layer 4 - you need to once again lay out the boiled potatoes, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Brush the layer with mayonnaise.

Layer 5 - Next, you need to boil the carrots and grate it on a coarse grater. Mayonnaise is laid on top of the vegetable and rubbed over the entire surface of the salad.

Layer 6 - Now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be tamped so that the salad does not crumble later. Lubricate this layer with mayonnaise.

Layer 7 - at the final stage, rub the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped greens. Put on top of the total mass and decorate the sides.

Mimosa according to a traditional recipe

• butter (hard, frozen) - 90 gr.
• onions - 110 gr.
• high fat mayonnaise (from 65%) - 185 ml.
• egg - 5 pcs.
• potatoes - 3 tubers
• canned saury, salmon or tuna - 1 pack
• hard cheese (for example, "Dutch") - 160 gr.
• dill - 30 gr.

1. Boil chicken eggs, then cool each of them, clean. Separate the yolks from the proteins, grate the latter. Mash yolks with a fork into crumbs.
2. Remove onions from the shell, chop into half rings. Now soak in a vinegar solution or dip in boiling water to remove the bitterness.
3. Wash the green dill, leave a few branches for decoration, chop the rest. Grate hard cheese using a small section fixture.
4. Open the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
5. Start sorting the salad. Put potatoes on the bottom of a transparent salad bowl, do not compress the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
6. Now season the composition with chopped onions, again pour the sauce. Make a potato layer, seasoning it with mayonnaise. Now place the grated squirrels and crushed greens.
7. Next, you need to divide the entire volume of yolks into 2 parts, one of which is mixed with cheese. Put this mixture on top of the proteins. Pour in mayonnaise, place grated butter.
8. Now decorate the salad with the other half of the yolks, tamping them lightly.Garnish the dish with sprigs of dill or parsley. Put in the refrigerator for 30-45 minutes. After this time, start the tasting.

Mimosa with cream cheese

• canned fish-based (any) - 280-300 gr.
• hard cheese (preferably Cheddar) - 120 gr.
• greenfinch (any) - in fact
• potatoes - 3 pcs.
• turnip onions - 3 pcs.
• mayonnaise sauce from 67% fat - 210 gr.
• cream cheese (frozen) - 100 gr.

1. First, wash the potato tubers, boil them until cooked, and let cool. Then remove the uniform, grate the vegetable on a medium grater.
2. Remove the husks from the onion, cut it into half rings. Mix hot water with salt, dip onions in this solution. Insist a quarter of an hour for all the bitterness to go. Then wring out.
3. Open a tin can, drain the oil if available or juice. Remove the bones from the fish so that they do not interrupt the taste of the finished dish. Mash the pulp with a fork.
4. Prepare a salad bowl transparent or translucent so that the layers are clearly visible. Put grated cream cheese on the bottom, grease this layer with mayonnaise sauce.
5. Now make a fish row, then onion. Season with mayonnaise again. On the approach is a layer of grated potatoes, similarly filled with sauce.
6. The final stage has begun. Grate Cheddar or any other hard cheese. Decorate them with the entire contents of the salad bowl. Sprinkle with a small amount of chopped dill on top. Leave in the cold for 25 minutes.

Mimosa with carrots

• potatoes - 270 gr.
• onions - 60 gr.
• carrots - 120 gr.
• fatty mayonnaise sauce - 40 gr.
• canned saury or tuna - 250 gr.
• egg - 5-6 pcs.
• table vinegar - 10 ml.
• sugar beet - 20 gr.

1. Rinse the potato tubers, wash and boil them. Do the same with carrots. Peel vegetables, cool, then grate on a medium grater.
2. Now boil the eggs, let them cool, cool. Remove onions from the husk, chop thin half rings. Mix granulated sugar with vinegar and water. Soak the onions in this mixture for 10 minutes.
3. Drain the oily liquid from the canned food, free the saury from the bones and knead. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
4. Separate the whites from the yolks, rub the latter or chop finely. Put saury on top. Grease the sauce again. Now came the turn of grated carrots, it is laid out on the eggs.
5. After refilling the salad with mayonnaise, put the onions squeezed from the water and grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve.

Mimosa with liver

• boiled chicken egg - 4-5 pcs.
• canned liver (better cod) - 1 pack
• red onion (large) - 50 gr.
• fresh greenfinch - in fact
• boiled potatoes - 3 tubers
• fat mayonnaise sauce - 145 ml.
• hard cheese - 110 gr.

1. First you need to peel the red onion, then chop the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
2. Open a can of cod liver oil, drain excess liquid. Move the contents to a separate bowl and turn the pulp with a fork. Prepare a few plates for the other ingredients.
3. In one bowl, grate the boiled egg whites, in the second place the yolks mashed with a fork. Fill the third with grated hard cheese, the fourth with grated potatoes.
4. Now rinse the greenfinch. The volume is selected taking into account personal preferences. Chop dill with parsley, leave a few branches for decoration.
5. Now choose a salad bowl of suitable size, proceed to create a dish. Put potatoes sprinkled with mayonnaise on the bottom. Then place the grated cheese, the liver. Again, sparingly cover the sauce.
6. Send chopped squirrels to the dish. Lightly grease with mayonnaise. Garnish the finished salad with chopped yolks and put in the refrigerator. After about half an hour, start your meal.

Mimosa with smoked fish and apples

• apples (sweet and sour variety) - 50-60 gr.
• pink salmon (hot smoking) - 330 gr.
• egg - 6 pcs.
• potato tuber - 2 pcs.
• white onion - 60 gr.
• mayonnaise - 250 gr.

1. Rinse the potatoes, removing any dirt. Boil, cool and remove the uniform. Rub the tubers on a grater with medium holes.
2. Now boil the chicken eggs. After cooling, separate the yolk from the protein. Last grate or chop. Mash yolks in a convenient way.
3. Peel the onion and cut it into thin rings (can be half rings). Mix boiling water with salt, soak the onions in this solution for a quarter of an hour.
4. Process smoked pink salmon. From it you need to select the bones, and the pulp to disassemble with fibers or grate. Proceed with the formation of layers of lettuce.
5. Take a container of clear glass. Place ½ part of grated potatoes on the bottom, season with mayonnaise. Then add ½ of the total volume of pink salmon and chopped onions. Pour the sauce again.
6. On top of the sauce, place a piece of grated egg white and leftover potatoes. Next - the second half of pink salmon. Now peel the apple, start rubbing it directly on the fish.
7. Lubricate the whole salad with mayonnaise sauce, then lay out the remaining protein and chopped yolks. Send the mimosa in the refrigerator for half an hour or an hour, after serving, serve.

Mimosa in pita bread

• cheese "Gouda" or "Russian" - 180 gr.
• canned sardine or saury - 300 gr.
• egg - 3 pcs.
• sour cream with a fat content of 25% - 125 gr.
• Armenian lavash - 3 pcs.
• dill - 25-30 gr.
• green onion - 30 gr.
• mayonnaise with a fat content of 30-50% - 140 ml.

1. To get started, prepare a mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil the chicken eggs, let them cool and grate.
2. Rinse the green onion, chop. In a similar way chop the dill. Now spread the pita bread on the table, brush with the prepared sauce.
3. Combine the crushed eggs with two kinds of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour the liquid from the cans with canned food, rid the fish of bones. Grind the pulp with a fork.
4. Now place the sardine or saury on the second pita, greased with sauce. Put this pita bread on the first, spread the third on top. Put the sauce on the bread base, put the grated cheese. Now proceed to folding.
5. Turn the upper and lower edges inward so that the filling does not fall out. Start twisting the pita bread into a roll, holding it with your fingers. When you receive the “sausage”, wrap it in foil.
6. Leave the impregnation dish in the refrigerator. 3-5 hours are enough for this. Before serving, chop the roll with a sharp knife, serve, garnishing with sprigs of greenery.

Mimosa with rice

• Gouda cheese or Peshekhonsky cheese - 160 gr.
• fresh egg - 5 pcs.
• steamed rice - 180-200 gr.
• freshly ground black pepper - 3 pinch
• mayonnaise 67% fat - 180 gr.
• canned salmon - 1 can
• butter - 90 gr.
• salt tastes good
• white or red onions - 90 gr.

1. Send butter to the freezer in advance to harden. Boil the hard boiled egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
2. Boil the steamed rice, following the instructions on the package. Fold to a colander to dry, leave for 10 minutes. After this time, add 20 g to the side dish. grated butter and 20 gr. mayonnaise sauce.
3. Pour in salt and ground pepper, mix the ingredients until smooth. Red or white onions free from husks, soak in vinegar, then grate on a grater with large holes.
4. Grind the cheese. Remove canned fish from oil or juice, rub with a fork. Start stacking the ingredients in a salad bowl in layers. The first is 1/3 of the fish, then the entire volume of rice, then cheese.
5. The listed components are poured with mayonnaise, after which they are covered with grated protein, the remaining fish and grated onions. Lubricate the salad with the sauce again.
6. Now divide the available number of yolks into 2 parts.Put the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.

Mimosa with salmon and pink salmon

• greens - at the discretion
• onions - 1 pc.
• carrots - 120 gr.
• potatoes - 130 gr.
• canned salmon - 150 gr.
• pink salmon in its juice - 160 gr.
• mayonnaise - 175 ml.

1. Boil potato tubers, let them cool. Peel the tubers from their skins, grate on a coarse grater. Cook the carrots, after cooling, cool it, grind it with a grater.
2. Divide boiled eggs into yolks and squirrels. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
3. Open the can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
4. First lay salmon on the bottom, then pink salmon and onion rings. Spread the ingredients with mayonnaise, then chop the potatoes and salt.
5. Season the salad with mayonnaise again, add the carrots and sauce. Crush the squirrels with greens inside, cover with mayonnaise. Garnish the salad with yolks and cheese on top (optional).

Classic fish salad does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.

Video: how to make mimosa salad