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Mimosa salad is the simplest recipe. The most delicious Mimosa salad

“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. The whites, grated, are laid out as a layer, and the 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

It takes its rightful place on the holiday table. And every housewife always has her own signature recipe for this cold dish.

This delicious multi-layer salad is prepared from canned fish (mackerel, pink salmon, tuna, saury, sprats) and boiled vegetables (potatoes, carrots), eggs. Vegetables are grated, laid out in layers and soaked in mayonnaise.

The recipe for this dish does not provide for the exact ingredients and their proportions. To achieve the perfect taste, you can experiment: add and replace products, change their proportions and the order of layers.

And be sure to have an original decoration so that it is not only tasty, but also attractive.

I want to bring to your attention the simplest and most delicious salad recipes. It's up to you to choose! So let's get started!

Classic recipe for Mimosa salad

The traditional recipe with saury and potatoes is very simple, it can be prepared in a hurry, the main thing is to have the basic ingredients.

Ingredients:

potatoes - 3 pcs.
carrots - 2 pcs.
salad onion - 1 onion
egg - 4 pcs.
canned saury in oil - 1 can (185 g)
mayonnaise - 180-200 g
salt - to taste

Preparation:

We have prepared everything you need for the salad. Now, as Mimosa is formed, we will figure out how to alternate layers, what to put behind what.

People often ask: is it possible to replace mayonnaise with something? Can. For sour cream, mayonnaise-sour cream sauce or homemade mayonnaise. But we should not forget that mayonnaise still plays the main role in shaping the taste.

Cooking steps:

Boil carrots, potatoes, eggs until tender. Important! Do not overcook. Cool and clean.
Chop the onion finely and finely. If the onion is bitter, add boiling water and leave for 10 minutes.
Finely grate the potatoes and carrots and place them separately in plates.
Separate the egg whites from the yolks and grate them individually on a fine grater.
Drain the oil from the canned food and mash the fish with a fork. The oil can be used for subsequent watering of the onions.

Vegetables and eggs, grated on a fine grater, make the Mimosa salad incredibly tender and airy. It just melts in your mouth

Place the potatoes on the bottom of the salad bowl, distribute them evenly over the bottom of the dish, and press lightly with a fork. Spread a thin layer of mayonnaise on top. You can add a little salt to each layer to taste.
Spread the mashed fish mass on top of the potatoes.
Next is a thin layer of sweet onions. If desired, for juiciness, pour the onion with canned oil and coat with mayonnaise.
Next comes the carrots.
Grated egg whites onto it. We also coat them with sauce.
The final layer is crushed yolk. Sprinkle it evenly throughout the entire dish.
The mimosa is ready, all that remains is to decorate it and serve it. We turn on our imagination, and a sprig of mimosa, bright flower balls, red poppies and animal figures bloom.
After finishing cooking, put it in the refrigerator for at least 2 hours, shelf life no more than 12 hours.
The salad turns out to be satisfying and high in calories. The energy value is almost 300 kcal per 100 g.

Which canned food is best to use in preparing Mimosa depends on your preferences.

The main thing is that they are of high quality. But a family friend taught me how to choose them correctly at the grocery store, and now I always buy the “correct” canned fish. I’ll tell you too, it might be useful.

First, look at the manufacturing date. It is stamped in the first row on the lid: the best times are from August to early December.

The second line on the right on the cover indicates the Russian number of this plant No. 24. This is a guarantee that the canned food is made from fresh fish, and it has retained its nutritional value and excellent taste, developed in accordance with GOST. The marking on the lid of the jar must be pressed out from the inside, that is, it must be convex!

It is equally important to buy good mayonnaise.

Read its composition carefully. The ideal combination of ingredients: vegetable oils, eggs or egg products, mustard powder, sugar, salt and vinegar. And nothing more.
The shelf life of such sauce in an unopened package without refrigeration is no more than a month.
The fat content of high-calorie mayonnaise according to GOST is 67 percent. For less fatty ones, the recipe differs from the classic one. Such sauces usually contain additional colors, flavors and preservatives.

The following are recognized as high-quality Russian sauces: “Provencal” under the trademarks “Skit” (Moscow), “Ryaba” (Nizhny Novgorod), “Sloboda” (Belgorod region), Mr. Ricco (Republic of Tatarstan).

Mimosa with canned food

This simple recipe for canned Mimosa with an unusual decoration of little mice is sure to attract the attention of all guests. Although this salad is not for children, they will happily eat the little mice made from quail eggs.

Ingredients:

semi-hard cheese - 100 g
butter - 50-100 g
sardines - 1 can (240 g)
salad onion - 1 head
boiled carrots - 2 pcs.
boiled egg - 5 pcs.
mayonnaise - to taste

for decoration:

boiled quail egg - according to the number of mice
black peppercorns
cheese slices

Preparation:

The entire process of preparing the salad follows the classic recipe.
Chop the onion as finely as possible. If necessary, marinate. Grate all other ingredients on a fine grater.
We form the dish. Coat all layers with mayonnaise. Take a large flat plate and lay out the layers in order.
Egg whites - half carrots - cheese - half fish - onions - second half carrots - second half fish - butter - yolks.
Sprinkle the yolks over the top and sides of the entire salad.
We make decorations with little mice.

Recipe for salad with melted cheese

This is my best homemade recipe and invariably arouses the admiration of family members and guests. Although I spend a minimum of time and money on it.

Ingredients:

processed cheese - 1 pc.
butter - 50-100 g
sprats - 1 can (200 g)
boiled carrots - 2 pcs.
boiled egg - 4 pcs.
mayonnaise - to taste
butter - 50 g
green onions - 1/2 bunch

for decoration:

carrots - 1 large

Preparation:

Grate vegetables, cheese and butter on a medium grater, and grate the yolk on a fine grater.
Apply a mayonnaise mesh to each layer.
Assemble the salad with processed cheese on a large flat plate: mashed sprats - finely chopped green onions - egg whites - carrots - processed cheese with pieces of butter - yolks.
We cut long longitudinal ribbons from carrots, collect them with a bow and decorate them with Mimosa.
Let it soak for at least 2 hours in the refrigerator. Bon appetit!

Festive salad Mimosa with pink salmon

Do you want to surprise your guests? Prepare the classic Mimosa recipe from noble red fish.

Mimosa with rice recipe

This bright and light fish salad with rice, without potatoes, is prepared very quickly, in a hurry.

Ingredients:

boiled rice - 100 g
canned fish - 1 can
carrots - 1 large
salad onion - 1 pc.
onions - 1 pc.
mayonnaise -100-150 g
egg - 4 pcs.

Preparation:

In the first recipe, I described in detail how to prepare and grate the salad ingredients. I won’t repeat myself, we’ll start forming Mimosa right away.

In a shallow plate, place a springform pan with a diameter of 16cm and place the first layer of rice boiled in advance, on top of which is a thin layer of mayonnaise.
On rice - half of mashed fish and half of finely chopped onion, with a layer of sauce on top.
The next layer is grated carrots, the remaining onion and the second half of the fish on it, grease with mayonnaise.
The next layer is grated whites and the last layer of sauce.
The final layer is grated yolk. Carefully remove the mold without damaging the layers. This is a multi-layer salad.
To decorate, grate the onion into thin rings and place on a plate.
It took me 20 minutes to prepare two servings of Mimosa. Fast, easy. Place in the refrigerator for another 20 minutes and the dish is ready for lunch. Bon appetit!

Mimosa salad with cheese and butter

The emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

The first layer of our layered salad will be the protein. We grate it on a coarse grater, add some salt and cover it with a mesh of mayonnaise.

The next layer is mashed sardine, distribute it evenly over the entire surface. Chop the onion very finely. To remove the bitterness, pour boiling water over it for 10 minutes, then put it on the fish.

Grate the cooled butter on a coarse grater in a very thin layer. Oil will give the salad a special taste, but will greatly increase its calorie content. We make a mesh of mayonnaise on top of the butter.

The next layer is grated cheese on a fine grater, carrots are placed on it, and the last layer of sauce is placed on it.

Sprinkle grated yolk on top of the salad. Decorate with parsley leaves and slices of boiled egg. Place in the refrigerator for 2 hours. This is how delicious Mimosa turned out. Bon appetit!

Delicate Mimosa salad with apple

This homemade recipe contains everything the classic salad does, just add an apple and cheese. “Mimosa” with apple has a sweet and sour taste. Plus, an original decoration and an excellent appetizer for a festive or New Year's table are ready.

Ingredients:

apple - 1 pc.
canned tuna - 1-2 cans
cheese - 100 g
mayonnaise - to taste
butter - 20-30 g
potatoes - 3 pcs.
carrots - 3 pcs.
egg - 5 pcs.
onion - 1 pc.
vinegar - 30 g
water - 30 g

The other day, I went into a cafe, and on the price tag “Meat Mimosa, with chicken in pita bread”, the price for 100 grams is quite affordable. A delicious recipe that I will definitely tell you about another time.

That's all for me. If my recipes helped you prepare delicious and tender Mimosa, I will be glad.

Mimosa salad is very common in post-Soviet countries, we offer another variation. Let's prepare the Mimosa salad without potatoes with cheese, canned food, it is easy to prepare and tastes good. This is a festive dish that does not require any rare ingredients. There are many recipes for this salad, which indicates its unusual popularity among the people, since its nutritional value and taste will not leave anyone indifferent. The classic recipe contains a certain base, which can then be supplemented or varied.

Taste Info Holiday salads / Fish salads

Ingredients

chicken egg – 3 pcs.;
a can of canned fish: saury or sardines;
onions – 1 pc.;
hard cheese – 60 g;
mayonnaise – 80 g.

How to make Mimosa salad with cheese without potatoes

One of the main components of the salad is eggs. They need to be cooked well. An important point: after cooking for 10 minutes, they should be filled with cold water so that the yolks acquire a solid, finished shape. Once they are ready, the whites are separated from the yolks.

Now it’s the protein’s turn: it needs to be grated and placed on a beautiful dish. This will be the basis for further layers.

Spread mayonnaise onto the prepared base with a tablespoon so that it thoroughly saturates the entire layer made from protein.

Then we open the canned food. Depending on the amount of salad you need to prepare, there may be several. Place their contents on a plate, stirring thoroughly until a homogeneous mass has formed. This is best done with a fork.

Carefully place the prepared canned fish puree from the plate onto the protein base, greased with mayonnaise, and carefully distribute it over the surface so that an even layer is formed.

The onions are chopped as finely as possible and filled with warm water for a while so that their taste is not as strong as usual.

After keeping the onion in warm water for a short time, it is laid on top of the layer of fish and thoroughly soaked in mayonnaise. Thus, a second mayonnaise layer is formed.

The cheese is grated on a grater. Depending on your preferences, you can use large or very small holes in the grater - this will affect the taste of the dish. The cheese is poured over the prepared layers and also carefully distributed over the surface.

Teaser network

Now comes the turn of the yolks, which were separated at the very beginning. They complete the whole composition: they are also grated and sprinkled on top of the finished dish. This layer performs a decorative function and also adds additional notes to the taste of the Mimosa salad.

The final touch is a sprig of dill and parsley that tops off this layered salad.

Secrets of the Mistress

As already mentioned, this recipe has a long history and many variations of preparation. They mainly relate to additional layers - each of them has its own effect on the final taste of the salad:

Add a layer of potatoes; this recipe, as you have already seen, is without potatoes;
Another option is a layer of boiled rice;
The type of canned fish used during cooking also plays a significant role. Most often these are sardines, saury or pink salmon. Previously we prepared .
Instead of hard cheese, processed cheese is used - this is the most economical option for preparing a holiday dish;
A layer of finely chopped apples will give Mimosa a special taste.

Salad, invented in Soviet times, is the simplest holiday dish that can be prepared from affordable and cheap products in a short time, decorating the holiday table.

This dish is a frequent guest on holiday tables; it has earned its popularity due to its delicate taste and beautiful appearance. Even a novice cook can make mimosa, however, in order for the salad to turn out successful, you need to know about the secrets and intricacies of its preparation.

How to prepare Mimosa salad

Mayonnaise, which is used to coat all layers of the salad, plays a huge role in shaping the flavor bouquet of this dish. You should choose a thick product with a high percentage of fat content, since low-calorie mayonnaises differ in taste and can spoil Mimosa. Another important point is to use a fine-grained grater for cooking. Since the specialty of the dish is the variety of flavors, the products must be chopped so that all layers enter the mouth at the same time. The preparation of Mimosa salad is described below.

Layers in order

The classic version of fish salad does not include any exotic fruits. The dish is prepared using fresh onions, canned fish, egg yolks, herbs, and cheese. Some recipes call for adding other ingredients, such as rice or apples. Whatever the composition of Mimosa, experienced chefs know that the most important aspect in preparing a salad is the correct alternation of layers. Here's the sequence you should follow:

The potatoes are finely grated and placed on the bottom of the dish. At the same time, there is no need to compact it - the layer should remain airy. Potatoes are smeared with mayonnaise.
Canned food, crushed with a fork, is laid out on the potatoes. First, the bones are removed from the fish.
Red onion is cut very finely and placed on pink salmon/salmon/saury. If you use a regular white onion, you should soak it in vinegar for 5 minutes to remove excess bitterness. The layer is coated with mayonnaise.
The boiled potatoes are distributed evenly over the dish, and the top is coated with mayonnaise.
Grated carrots are added next. It is moistened with mayonnaise on top.
The egg whites are rubbed or crushed with a fork, the resulting mass is covered with the surface of Mimosa, pouring mayonnaise on top of the layer.
The final stage is decorating the salad, for which, as a rule, egg yolks and herbs are used.

Mimosa Salad Recipes

Modern interpretations of this dish surprise with their original solutions. Some housewives add to the salad, in addition to the main components, sour apples, walnuts, butter, rice, etc. Regardless of what set of ingredients you use, it is important that all products have the same temperature and are fresh. Below are different options for preparing a delicious salad with photos.

Classical

Traditionally, the dish is prepared from eggs, canned food, cheese, onions, butter, and herbs. At the same time, the classic Mimosa looks great on any table: not only everyday, but also formal. During cooking, you need to pay attention to thoroughly chopping the products and correctly laying the salad layers. In this case, it is better to take a transparent deep plate, through the walls of which the multi-colored layers of Mimosa will be visible.

Ingredients:

fatty mayonnaise – 200 ml;
eggs – 6 pcs.;
onions – 3 pcs.;
Russian/Dutch cheese – 150 g;
canned tuna/saury/salmon – 1 b.;
frozen butter – 100 g;
green.

Cooking method:

Boiled, peeled eggs should be divided into yolks and whites. The first ones are kneaded with a fork, the second ones are finely rubbed.
Finely chop the onion with a knife and rinse with hot water.
The greens need to be finely chopped, leaving a couple of sprigs to decorate the salad.
The cheese should be grated on a fine-grained grater.
Canned fish is kneaded with a fork, after which most of the oil is drained.
Place the prepared ingredients (whites, cheese, fish, onions, ½ yolks, herbs, grated butter, ½ yolks) into a clean, dry container, sandwiching them with mayonnaise. The mimosa is placed in the refrigerator for half an hour, after which it can be eaten.

With saury

Canned saury is one of the best canned fish options for making Mimosa. This fish is very tasty; it harmonizes with every component of the dish, making it spicy and tender. This version of preparing the salad involves the addition of vegetables: potatoes, carrots, thanks to which it turns out not only nutritious, but also healthy. Below is a step-by-step recipe for Mimosa with saury with photos.

Ingredients:

carrots – 3 pcs.;
a can of canned saury;
vinegar – 1/2 tsp;
medium onion – 1 pc.;
eggs – 6 pcs.;
high fat mayonnaise – 1 tbsp.;
potatoes – 300 g;
sugar – 1 tsp.

Cooking method:

Boil carrots, potatoes, eggs, peel and cool.
Marinate finely chopped onion with vinegar, sugar, salt (1 tsp). After 15 minutes, rinse with water.
Remove the oil from the jar of saury, place the fish in a salad bowl and mash with a fork. Spread the first layer on top with mayonnaise.
Grate the egg whites on top of the fish and coat the salad with mayonnaise again.
Finely grate the carrots, place them on the eggs in a salad bowl, add a little mayonnaise.
Next, you should add onions and grated potatoes, after which the products are again flavored with mayonnaise.
The final layer of Mimosa is crumbled yolks.

With cheese

This version of the dish does not include eggs; instead, two types of cheese are placed in the salad, making it unusual, but nevertheless very tasty. The finished product can be decorated with olives, half rings of tomatoes, herbs, nickels of pickled cucumbers or other ingredients. Below is a Mimosa recipe with cheese that every housewife should try.

Ingredients:

onions – 2 pcs.;
cheddar or Russian cheese – 100 g;
frozen processed cheese – 1 pc.;
potatoes – 2 pcs.;
canned fish – 1 b.;
mayonnaise – 200 ml.

Cooking method:

Potatoes need to be boiled, peeled, and grated finely.
Chop the onion, sprinkle with salt, pour in hot water and leave for 10-15 minutes. Afterwards the water is drained.
The canned food is kneaded in a separate bowl.
Frozen cheese is finely grated, then placed in a transparent salad bowl, greased with mayonnaise on top.
Next, lay out a layer of fish and onions, and again coat the salad with mayonnaise.
Next comes the potato layer and mayonnaise.
At the end of cooking, grate the cheese onto the dish. Mimosa is decorated with greenery.

With rice

The proposed recipe combines the delicate texture of finely grated products and the rich fishy taste that canned pink salmon, saury or mackerel gives the dish. This cooking option is very filling thanks to the rice. The dish should be served immediately, otherwise the salad will lose its original airiness. Below we describe the Mimosa recipe with rice step by step and with photos.

Ingredients:

Tilsiter/Gouda/Poshekhonsky cheese – 150 g;
boiled eggs – 6 pcs.;
bulb;
frozen butter – 0.1 kg;
a can of salmon, tuna or saury;
long grain rice – 1 tbsp.;
mayonnaise – up to 200 g;
seasonings

Cooking method:

Separate the yolks and whites. Chop the latter very finely; the yolks can be mashed with a fork.
Boil the rice, add 1 tbsp. l. oils and mayonnaise, spices, salt.
Grate the onion, pour boiling water over it or marinate in vinegar, then rinse the product with water.
The cheese should be grated (preferably finely).
Mash the canned fish with a fork, removing the bones.
Start laying out layers of salad: ½ fish, rice, grated cheese, mayonnaise, whites, remaining fish, onion, mayonnaise, ½ yolks, grated butter, remaining yolks.

With pink salmon

As a rule, this dish is prepared on the occasion of holidays, but you can pamper your family with it without any special reason. For cooking, tuna, saury or other fish are used, but Mimosa with canned pink salmon, according to many chefs, turns out tastier. The calorie content of this dish is about 180-185 kcal, so after eating just 100 grams of the product, you can be satiated for a long time.

Ingredients:

bulb;
pink salmon in its juice – 1 b.;
potatoes – 3 pcs.;
green;
mayonnaise – up to 200 ml;
carrots – 3 pcs.;
eggs – 4 pcs.

Cooking method:

Boil potatoes, carrots, eggs, peel the ingredients. Rub them on a fine-grained grater.
Chop the onion and pour boiling water over it.
Drain the liquid from the can of canned food and mash the pink salmon with a fork.
Grind the egg whites separately from the yolks.
Place the ingredients of Mimosa in the following sequence: pink salmon, onion, mayonnaise, potatoes, a little salt, mayonnaise, carrots, mayonnaise, proteins, mayonnaise, yolks, greens.

With apple

Unlike the classic recipe, which will surprise no one, this original version of preparing the salad will be very popular with guests and will serve as a worthy decoration for a gala table. Apples add a slight sweetness and sourness to the dish, which will be appreciated by gourmets. If desired, canned food can be replaced with hot smoked fish or lightly salted salmon. How to prepare Mimosa salad with apple?

Ingredients:

sweet and sour apple;
mayonnaise – 1 tbsp.;
large potatoes – 2 pcs.;
pink salmon or other hot smoked fish – 350 g;
white onion;
boiled eggs – 6 pcs.

Cooking method:

Grate the potatoes, separate the eggs into yolks/whites. In separate containers, mash both egg parts with a fork.
The onion should be chopped finely and scalded with boiling water.
Cut the fish into slices, remove the bones, and mash with a fork.
Layer the dish, starting with ½ of the prepared potatoes. After that comes fish, onions, mayonnaise.
Next, place ½ of the whites, the rest of the potatoes, and fish in the salad bowl.
Peel the apple, grate it onto the fish, coat with mayonnaise. Place the rest of the whites on top, brush them with mayonnaise, and crush them with egg yolks.

With tuna

A dish with canned tuna turns out very tender and piquant, which is why this version of the recipe is very popular. Preparing a salad is very simple, it only takes 20 minutes, but you will get much more pleasure from the effort you put into it. How to prepare Mimosa salad with tuna? Below is a step-by-step description of preparation.

Ingredients:

white/red bulb;
boiled potatoes – 3 pcs.;
spices;
tuna in a can;
boiled eggs – 4 pcs.;
fatty mayonnaise – 6 tbsp. l.;
large boiled carrots – 2 pcs.

Cooking method:

Chop the onion into small cubes and peel all the boiled ingredients.
Grate the whites coarsely, all other products finely. The fish should be crushed directly in the jar with a fork.
Fill a deep plate in the following order: potatoes, mayonnaise, fish, onions, mayonnaise, whites, mayonnaise, carrots, mayonnaise, yolks, greens.

In pita bread

An interesting, satisfying and unusual dinner is the Mimosa lavash roll. You can cook it not only with fish, but also with boiled chicken fillet passed through a meat grinder; however, the dish made with the addition of tuna or saury has a richer and brighter taste. A simple step-by-step recipe allows you to quickly prepare an original snack. You can experiment by supplementing the specified list of components with other products.

Ingredients:

sardine/saury/canned tuna – 1 b.;
sour cream 20% – 130 ml;
thin lavash – 3 pcs.;
Russian/Gouda cheese – up to 200 g;
eggs – 3 pcs.;
medium fat mayonnaise – 130 ml;
green onions, dill - 1 bunch each.

Cooking method:

First you need to prepare the sauce by mixing mayonnaise with sour cream.
The pita breads are laid out on the table, slightly greasing their surface with the prepared sauce.
Place grated eggs on top of 1 pita bread, then greens.
On the second pita bread they put canned food and herbs mashed with a fork and also roll it up.
The first pita bread is placed on the edge of the second, after which the roll is rolled up.
Grated cheese and herbs are placed on the third base. The finished roll is placed on the edge of this pita bread and rolled up again.
The resulting roll is carefully wrapped in foil and placed in the refrigerator for 3-5 hours. Serve the appetizer by cutting it into portions.

With butter

This is one of the traditional options for preparing a dish for the holiday table. Its advantages are high speed, ease of cooking and excellent taste. Mimosa with butter and cheese has a high calorie content and nutritional value, so it is better for people trying to lose weight to avoid this dish. To make the salad tender, grate the frozen butter and use it for the middle layer. How to prepare Mimosa?

Ingredients:

Dutch/Russian cheese – 150 g;
green onions – 50 g;
any canned fish - 1 b.;
frozen butter – 80 g;
mayonnaise – 1 pack.

Cooking method:

Mash the canned food, grate the cheese finely, divide the boiled eggs into yolks/whites, and chop them in separate plates.
Place the cheese in a deep salad bowl, then the fish, lightly sprinkle the ingredients with mayonnaise.
Place the egg whites and green onions on top, then make the mayonnaise layer again.
After a layer of crushed yolks, you need to moisten the salad with mayonnaise. Rub the oil on top and pour mayonnaise over the food again.
Decorate the top of the Mimosa with 1 crumbled yolk and herbs.

With cod liver

Due to the high content of vitamins, calcium and other valuable elements in cod liver, this product is one of the most useful. Its second great advantage is its easy absorption by the body. Mimosa salad with cod liver, in addition to its benefits and lightness, has a very delicate, pleasant taste, so even small children enjoy eating it.

Ingredients:

fresh greens;
medium fat mayonnaise – 150 ml;
boiled potatoes – 3 pcs.;
hard cheese – 100 g;
large red onion;
boiled eggs – 4 pcs.;
cod liver – 1 b.

Cooking method:

The peeled onion is finely chopped, then it is doused with boiling water to remove excess bitterness.
The cod liver is kneaded with a fork in a separate container.
Egg whites, yolks, cheese and potatoes are rubbed into different dishes.
The greens must be chopped very finely, leaving a couple of sprigs for decoration.
Start adding the ingredients to the salad plate. First you need to place the potatoes in a container, then the cheese and cod liver. Layer the salad with mayonnaise (lightly).
Place the egg whites on top, brushing them with sauce as well. Sprinkle the egg yolks over the top of the Mimosa.

How to decorate Mimosa salad

The dish itself has an attractive appearance, but it wouldn’t hurt to decorate it in an original way before serving. There are many options for how to decorate Mimosa salad, we offer several of them:

Mimosa branches. To do this, use several sprigs of dill and grated yolks. Flower branches are formed from these products.
Goldfish. The salad must be laid out in the shape of a fish, the scales of which will be nickels of boiled carrots. Boiled eggs, cut into circles, will be the eyes, and olives will be the pupils. Lettuce leaves can be used to create the tail and fins.
Lilies. Grated yolks cover the salad, the sides of the dish are generously sprinkled with chopped herbs. Using slices of cheese rolled into little balls, lilies are formed. The stems of the flowers are onion feathers.

Video

Thanks to its name, the salad is associated with the spring holidays of March 8, but despite this, it is prepared mainly in the cold season. This dish is very popular and loved by many. Almost every family holiday this puff salad ends up on the table: it, along with Olivier and Herring under a Fur Coat, has become a classic.

This salad appeared relatively recently - in the late 70s. The composition includes the simplest products that can be found in our refrigerator, and, nevertheless, the salad is still relevant today.

At first glance, it may seem that preparing Mimosa is simple. In total, you need to lay out all the ingredients in layers. But to prepare a truly delicious salad, you need to reveal your subtleties and secrets.

This article contains recipes that will help you quickly and easily prepare Mimosa salad without potatoes. Most of all, this option will appeal to those who are on a diet, but cannot refuse a delicious holiday dish.

This salad takes time to soak in. It is best to cook it overnight so that it soaks in the refrigerator overnight

To prepare this salad you need to use lettuce onions. If it is not available, then a regular one will do. After cutting, you need to pour boiling water over it, this will eliminate excess bitterness.

How to make mimosa salad without potatoes - 15 varieties

The classic recipe is the most balanced in taste. The exclusion of potatoes from its composition did not negatively affect its taste, but noticeably affected the number of calories.

Ingredients:

Carrots - 3 pcs.
Salad onions (white or red) - 1 pc.
Eggs - 4 pcs.
Canned fish – 200 gr
Mayonnaise
Green

Cooking method:

Boil the carrots. Boil eggs hard.

Carefully separate the canned fish from the bones, drain the oil and mash with a fork. The most popular option for making Mimosa is saury.

Place a layer of fish on a dish. It is best to use a flat dish without indentations. Grease with mayonnaise.

Finely chop the onion and place on top of the fish. Grease with mayonnaise again.

It is important not to overdo it with onions so as not to ruin the taste of the other ingredients!

Grate the carrots on a fine grater. Place on top of the onion and coat with mayonnaise.

Top with grated egg whites. And again a layer of mayonnaise.

Garnish the salad with crumbled egg yolks and herbs.

A popular ingredient for Mimosa salad is cheese. Try the cooking option with this set of products.

Ingredients:

Carrots - 2 pcs.
Eggs - 3 pcs.
Hard cheese – 150 gr
Canned fish – 200 gr
Salad onion
Mayonnaise
Green

Cooking method:

Open the carrots and hard-boiled eggs in advance. Grate the carrots on a fine grater.

Peel the eggs, separate the yolks from the whites and grate separately.

Finely chop the onion.

Grate the cheese on a fine grater.

Drain the oil from the canned food and discard the bones. Mash the fish with a fork.

Place a layer of fish and coat with mayonnaise.

Layer of onion, coat with mayonnaise.

Layer of cheese, coat with mayonnaise.

A layer of carrots, coated with mayonnaise.

Layer of egg white, coat with mayonnaise.

Crumble a layer of yolk and decorate with herbs.

You can replace potatoes in Mimosa salad with rice. Very tasty and appetizing!

Ingredients:

Boiled rice - 0.5 tbsp.
Carrots - 3 pcs.
Eggs - 3 pcs.
Canned fish - 200 gr.
Salad onion - 1 pc.
Mayonnaise
Green

You can use mackerel or saury.

Cooking method:

Boil carrots and hard-boiled eggs.

Grate the finished carrots on a fine grater.

Separate the yolk from the white and grate separately.

Remove canned fish from oil and bones and mash with a fork.

Finely chop the onion.

Lay out in layers: rice, canned fish, onions, carrots, egg whites, yolks.

Coat each layer with mayonnaise, except the last one. The yolk layer will serve as decoration.

Decorate with greens on top.

After preparing the salad, it is advisable to put it in the refrigerator so that it soaks. A couple of hours will be enough for this.

According to this recipe, the salad will be tender and airy. It will be a wonderful addition to the holiday table.

Ingredients:

Onion - 1 pc.
Eggs - 3 pcs.
Carrots - 1 pc.
Canned fish – 200 gr
Frozen butter
Vinegar
Mayonnaise

Cooking method:

Pre-soak the onion in vinegar. After 15 minutes, remove and dry.

Boil the eggs hard. Separate the yolks from the whites and grate them separately.

Grate the frozen butter on a fine grater.

Lay out in layers, covering with mayonnaise: protein, fish, onions, carrots, butter.

At the end, add a layer of yolk without mayonnaise. Decorate with greens.

More details about the salad and its preparation here:

The apple adds a slight sourness to the salad, which makes the taste fresh and pleasant.

For Mimosa, use the Semerenko apple variety.

Ingredients:

Canned fish – 200 gr
Carrots – 200 gr
Salad onion - 1 pc.
Eggs - 3 pcs.
Cheese - 200 gr
Apple - 1 pc.
Mayonnaise

You need to use strong and juicy apples.

Cooking method:

Grate the cheese on a fine grater.

Finely chop the onion.

Grate the apple.

Place a layer of fish and cover it with mayonnaise.

Then a layer of onion. Grease with mayonnaise.

Protein layer. Grease with mayonnaise.

Apple layer. Grease with mayonnaise.

Layer of cheese. Lubricate with mayonnaise,

Layer of carrots. Grease with mayonnaise.

Ingredients:

Cod liver – 200 gr
Eggs - 6 pcs.
Frozen butter - 250 gr
Carrots - 2 pcs.
Onion - 1 pc.
Mayonnaise

Cooking method:

Boil the carrots.

Finely chop the onion.

Grate the frozen butter.

Lay out in layers, covering with mayonnaise: egg whites, liver, onions, carrots, butter.

Fish sticks are often used instead of canned fish. Try it, perhaps this is the option that you and your household will like most!

Ingredients:

Hard cheese – 150 gr
Crab sticks – 200 gr
Salad onion - 1 pc.
Frozen butter – 120 g
Eggs - 3 pcs.
Mayonnaise

Cooking method:

Boil the carrots. Let cool and cut on a fine grater.

Boil the eggs hard. Peel and separate the whites from the yolks. Rub separately.

Chop the crab sticks finely.

Finely chop the onion.

Place the first layer of egg whites. Grease with mayonnaise.

Then finely grated cheese. Grease with mayonnaise.

Butter.

Then add the onion. Grease with mayonnaise.

Then crab sticks. Grease with mayonnaise.

The egg yolk is laid on top of everything. Decorate with greens on top.

Thanks to the ingredients grated on a fine grater, a salad without potatoes becomes tender and airy.

Ingredients:

Canned fish – 200 gr
Eggs - 5 pcs.
Cheese - 200 gr
Carrots - 2 pcs.
Onion - 1 pc.
Mayonnaise

Cooking method:

Boil the carrots. Grate on a fine grater.

Separate the fish from the oil and bones and mash with a fork.

Boil the eggs hard. Separate the yolks from the whites and rub separately.

Finely chop the onion.

Grate the cheese.

Lay out in layers, covering with mayonnaise: egg whites, canned fish, onions, carrots, butter.

Make the last layer from the yolks. Top with greenery

To prepare Mimosa, you can use regular fillet instead of canned fish.

Ingredients:

Salmon fillet – 200 gr
Eggs - 4 pcs.
Carrots – 150 gr
Cheese - 150 gr
Green onion - 1 bunch
Mayonnaise
Green

Cooking method:

Boil salmon in salted water. Remove bones and disassemble into small pieces.

Boil the carrots. Let cool and grate on a fine grater.

Grate the cheese on a fine grater as well.

Boil hard-boiled eggs. Separate the yolks and whites. Grate separately from each other.

Chop the onion.

Lay out in layers, coating each with mayonnaise: proteins, fish, carrots, onions and cheese.

There is no need to coat the last layer of yolk.

Decorate with greens on top.

Fresh trout can perfectly replace canned fish. It turns out very tasty.

Ingredients:

Trout fillet – 200 gr
Eggs - 5 pcs.
Cheese - 200 gr
Carrots - 2 pcs.
Onion - 1 pc.
Mayonnaise

Cooking method:

Boil the carrots. Grate on a fine grater.

Boil the fish. Remove from bones and chop finely.

Boil the eggs hard. Separate the yolks from the whites and rub separately.

Finely chop the onion.

Grate the cheese.

Lay out in layers, covering with mayonnaise: egg whites, fish, onions, carrots, butter.

Make the last layer from the yolks.

Decorate with greens.

Another delicious option for preparing a dish without adding potatoes.

Ingredients:

Cheese - 200 gr
Eggs - 4 pcs.
Canned fish – 200 gr
Frozen butter - 100 gr
Salad onion - 1 pc.
Mayonnaise

Cooking method:

Boil the eggs hard. Separate the whites from the yolks, grate separately from each other.

Separate the fish from the oil and bones and mash with a fork.

Grate the cheese on a fine grater.

Lay out in layers, coat with mayonnaise: egg whites, cheese, fish, onions.

At the end, the salad is covered with egg yolk and decorated with herbs.

What kind of fish to add to Mimosa is up to you. The main thing is that it is combined with the other ingredients. The most popular are canned fish made from saury, pink salmon and tuna, and cod liver. But you can try preparing a dish with the addition of lightly salted salmon.