How to make mimosa salad step by step. Mimosa salad with the correct sequence of layers. Mimosa with rice recipe
I already wrote about mimosa salad. Mimosa salad got its name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.
In the countries of the former Soviet Union, mimosa salad was extremely popular. It even began to outshine such salads as herring under a fur coat.
As a result of such popular love, new ingredients appeared in the salad, but this did not make it any worse.
The main ingredients of the salad are fish, usually canned, whites and yolks of boiled eggs, butter, onions and mayonnaise.
But as I already said, now other ingredients are added, and the salad is still considered a classic.
These are the salads we will prepare for you.
Menu:
1. Mimosa salad - classic recipe
Ingredients:
- Canned fish in oil - 1 can
- Potatoes - 4 pcs.
- Carrots - 3-4 pcs.
- Eggs - 4 pcs.
- Onions - 2 heads
- Mayonnaise to taste
- Dill greens
Preparation:
1. Drain the oil from the canned fish, place the fish in a deep bowl and mash with a fork.
2. Wash the potatoes and carrots, peel them, grate them on a coarse grater, placing each vegetable in a separate cup.
3. Finely chop the onion.
4. Boil the eggs hard, let cool, separate into whites and yolks. Grate the whites on a coarse grater.
5. Either grate the yolks on a fine grater or rub them with your hands.
6. We begin to collect the salad. We will collect the salad in a pastry ring. Of course, you can do this without a ring. We lay out the first layer of fish.
7. Level the fish evenly over the entire area of the ring, lightly compact it, and season with mayonnaise. Season with mayonnaise to your liking. Some people love a lot, some less. We put a little, just enough to cover the entire surface in a thin layer.
8. Lay out the next layer of whites. We also compact it. We compact it very simply, put your hand into a plastic bag and press down the layer with your hand. Lubricate the whites with mayonnaise.
9. Then lay out a layer of boiled carrots. You can boil all the vegetables in advance, the day before, so that they cool thoroughly. We compact the carrots and season with mayonnaise.
10. Lay out a layer of onions and season with mayonnaise.
11. Lay out the next layer of yolks, again season with mayonnaise.
12. Place the last layer of boiled grated potatoes. Compact well. Do not press with all your weight, lightly with your hand.
13. Align. Coat well with mayonnaise.
14. Use a thin knife to pass between the salad and the ring, as if separating them from each other, and remove the ring.
15. Carefully level the mayonnaise so that the top is smooth and even.
16. Decorate our salad with dill and yolk. Dill sprigs look like mimosa sprigs, so we have almost a real mimosa.
Be sure to let it brew for a few hours. OK it's all over Now. Our mimosa salad is ready.
Handsome. It's a shame to even touch it. Well, I do not. Let's go to the table.
Bon appetit!
2. Recipe for mimosa salad with apple and cheese
Ingredients:
- Apple - 1 pc.
- Canned fish (tuna, saury, sardine, sprats, red fish) - 1-2 cans
- Butter - 20-30 g.
- Potatoes - 3 pcs.
- Carrots - 3 pcs.
- Eggs - 5 pcs.
- Onion - 1 head
- Vinegar - 30 g.
- Water - 30 g.
- Any cheese (not processed) - 100 g.
- Mayonnaise
- Parsley leaves
Preparation:
1. Boil potatoes and carrots. Chop the onion as finely as possible.
2. Take water and vinegar in equal parts, about 30 grams each, and pour in finely chopped onion. You need to let the onions stand for 10-15 minutes so that they marinate.
3. Boil the eggs hard and let cool. Actually, potatoes, carrots and eggs can be boiled the day before. Less and less fuss on this day.
4. Peel the apple and grate it on a coarse grater. We place the apple on the dish where we will make our salad, give this mass the shape of the future salad and season it with a little mayonnaise.
5. Take the fish, after draining the oil from it. If the fish has hard bones, it is best to discard them. Unfortunately, this happens in today's canned food. If the bones are soft, then break each piece of fish with your hands and place it on the apples in the next layer. Season with a little mayonnaise.
6. Rub butter on top using a fine grater. To ensure it rubs well, place it in the freezer for a few minutes. If you don't like butter, don't add it.
7. Grate the cheese and place it in the next layer on top of the butter. Lightly grease the top with mayonnaise.
8. Rub the next layer of potatoes on a fine grater. Lubricate with mayonnaise, a little more than the previous layers. Place pickled onions on potatoes.
9. Grate the carrots on a fine grater and place in the next layer.
10. Separate the whites from the yolks. We grate a couple of whites into the salad on a fine grater, grease everything with mayonnaise and rub the rest of the whites on top.
11. Smooth out the egg whites (do not spread mayonnaise) and grate the yolk on top using a fine grater. This is our last beauty layer.
Level the yolk. Decorate the salad with a sprig of parsley. Our mimosa salad is ready.
Let's go try it. We tried it. Well, very tasty! Try it.
Bon appetit!
3. How to make a classic, delicious mimosa salad
Mimosa salad is not only beautiful, it is also very tasty. If you like salads with fish, this is just for you. Mimosa salad is suitable both for weekends (you still need to tinker with it) and for holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes apple, rice and other ingredients are added to the salad.
The festive classic mimosa salad in Russia is almost always on the table during the holidays, along with Olivier salad and herring under a fur coat.
Ingredients:
- Canned fish in oil (we used saury) - 1 can
- Mayonnaise - 200 gr.
- Eggs - 3 pcs.
- Potatoes - 3 pcs. (average)
- Carrots - 1 pc. (large)
- Onion - 1 head
- Green onion - 2-3 feathers
Step-by-step salad recipe
- Place the fish pieces on a plate and mash with a fork. The remaining oil in the jar will not be useful to us.
- Boil carrots and potatoes, let cool and peel.
- Boil the eggs hard, separate the whites from the yolks, and rub the yolks with your hands until they form fine crumbs.
- Cut the onion into small strips, put in a small container and pour boiling water over it for 5 minutes, then drain the water through a strainer and let cool.
- Grate potatoes, carrots, and egg whites separately, in mounds, on a coarse grater.
- You can prepare one large shared salad dish, or if you have the time and desire, a portioned dish for everyone.
- For a common dish, place the prepared foods in a large salad bowl in layers: chopped fish, lightly grease with mayonnaise, egg whites, add a little salt and grease with mayonnaise, carrots, grease with mayonnaise, onions, grease with mayonnaise, potatoes, lightly add salt and grease with mayonnaise.
- Repeat the layers 2-3 times, depending on the area of the salad bowl.
- Decorate the salad with crumbled yolks and green onions.
- For an individual portion, use a glass or jar of the shape you like. Here we lay the layers of products in the reverse order:
- Potatoes, onions, carrots, eggs, fish. We make only two layers and do not forget to salt the egg whites and potatoes and spread mayonnaise on all layers.
- Now let’s remember our childhood and play in the sandbox. Compact the salad in the glass with your hands and turn the glass over onto a saucer.
Decorating the salad
- Spread mayonnaise on top of the salad, garnish with yolk crumbs and green onions.
- Place in the refrigerator for 30 minutes - 2 hours.
That's all. Our holiday salad is ready. You can take it out, put it on the table and enjoy the praises of your guests.
Either you serve a large salad bowl, or individual portions, it will be beautiful and very tasty.
Bon appetit!
I look forward to your comments. Like salads, what's wrong. What would you like
4. Video - Mimosa Salad. Simple salad recipes
5. Video from Margarita - Mimosa salad with sprats
Bon appetit!
It is important not only to prepare many snacks correctly, but also to assemble them correctly in order to create a real masterpiece of culinary creativity. This category also includes mimosa salad, the layers of which look so festive and appetizing that hardly anyone can resist the urge to put a treat on their plate to try. Young housewives and cooks without much experience often face a problem - how to lay out food so that it turns out not only tasty, but also beautiful?
Mimosa salad: sequence of layers
Your Cook, as always, is in a hurry to help with practical advice and step-by-step instructions.
In fact, it makes sense to assemble the layers in order only when you adhere to the traditional recipe and want to prepare mimosa salad according to all the rules. In other options, the sequence can be observed less strictly - no one will blame you for the fact that your carrots are on the layer below. This is purely a matter of taste.
In general, puff salad is a real space for imagination. Even the most favorite recipe for mimosa, each family has its own personal one, sometimes completely different from what others are used to making.
And all from the fact that it is necessary to assemble the snack layer by layer, starting from a set of products. If your treat is going to be full of different layers, then, of course, it is better to lay them out in such a way that it looks as elegant as possible. Or even create a real play of colors, if time and wallet allow.
Traditional mimosa salad: how to layer
If we are talking about the “same” recipe, then everything is much simpler with it. The list of ingredients of a folk mimosa, one might say, according to a grandmother’s recipe, must certainly include potatoes, onions, carrots, hard-boiled eggs, canned fish, mayonnaise and spices.
Moreover, the first step in this option is always a fish - it is placed on the bottom of the salad bowl. Then comes the turn of potatoes, chicken whites, carrots, onions and yolks. Each layer is generously coated with mayonnaise so that the salad does not fall apart and holds its shape well.
But the good old mimosa recipe has its exceptions. For example, housewives often prefer to put grated boiled potatoes in the first layer rather than canned fish. And there's nothing wrong with that.
Sometimes other ingredients are added to the salad - for example, boiled rice, fresh cucumber or even crab sticks:
Multicolored layered mimosa
If the beauty of the dish comes first for you, then you can deviate from the classic options and try modern versions of mimosa.
For example, layered salads, where a lot of colors explode, are especially popular. You can use anything as colorful ingredients, from canned vegetables to fresh fruits:
For the white layer, you can choose the notorious boiled potatoes, rice, chicken proteins.
For yellow, the same corn, chicken yolks, as well as hard fatty cheese are perfect.
The green layer in mimosa is the most unusual. He always brings a touch of novelty and originality to an ordinary snack. To make the salad more colorful, just add a fresh cucumber, green apple or even... kiwi!
Crab sticks, salmon and other types of red fish are optimal for the red layer.
In a word, you can experiment with mimosa as much as you like - guests greet such innovations with a bang, because who doesn’t want to try a well-known dish in an outlandish version?
However, do not forget that everything is good in moderation. If you overdo it with a snack, then few people will recognize it as that same mimosa. To avoid this, try to alternate the first and last layers. Let your salad bowl have a fish on the bottom and grated chicken yolk on top.
Mimosa salad not in layers, classic version according to GOST
Ingredients
- Pink salmon or cod liver— 1 bank + -
- — 4-5 pcs. + -
- — 0.5 packs + -
- — 150 g + -
- — 1 bank + -
- - 1 head + -
- - taste + -
- - taste + -
How to make a real mimosa salad with your own hands without layers
Few people will remember this, but initially mimosa did not have any noticeable layering as such. It was simply assembled step by step, without paying too much attention to the beauty of the dish.
- Making the same mimosa at home as in the Soviet Union is not difficult. First of all, hard boil the eggs - drop them into the pan and cook for 12-15 minutes.
- Cool the eggs and remove the shell. We divide the product into two parts. Grate the whites on a fine grater into a separate plate. We do the same with the yolks.
- We clean the onion, wash it with cold water and chop it finely so that it comes out airy. Pour boiling water over it and let it brew for a bit - this will make it bitter.
- Rub the butter on a fine grater, making sure that it is well frozen and does not melt.
- We will also grate the cheese into a separate bowl. Before assembling the mimosa salad, each ingredient rests in its own separate container.
- Open the canned fish and drain all the liquid from it. Mash with a fork and place on the bottom of the salad bowl. Coat the top with mayonnaise.
- Next are the whites of chicken eggs, which we will also cover with mayonnaise sauce.
- Next is grated cheese. Like the previous layers, we will grease this one with mayonnaise dressing.
- Sprinkle the onions on top of the cheese, add a little salt and pepper to make it tastier. Lightly coat the vegetable with mayonnaise.
- Next comes a layer of grated butter. Season it with a little sauce, and then pour the grated yolks on top.
You can also add finely chopped greens for beauty - the salad will come out more beautiful.
This grandma's recipe is great for those who don't particularly like layered snacks and don't want to fuss with creating multi-colored treats. This mimosa salad, whose layers are not too visible, turns out unusually tender and airy.
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
- 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.
- Peel the onions, chop them very finely and pour boiling water for 10 or more minutes to remove the bitterness.
- Peel boiled vegetables and eggs, grate carrots, potatoes, egg whites, hard cheese on a fine grater, and place them in different containers.
- Using a fork, mash the canned fish, draining the juice first, and mash the yolks separately.
- Making homemade Mayonnaise.
- 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.
- Cover with cling film and place in the refrigerator for at least 2 hours.
- Remove from the refrigerator, remove with film, sprinkle with finely chopped herbs.
- Cut into pieces and place on plates using a spatula.
- 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!
Peel the onion and chop finely. Place in a suitable container and marinate in vinegar for 5 minutes.
Drain oil from canned food. Place the fish on a flat plate and mash with a fork.
Grate the cheese on a medium grater. Place the butter in the freezer.
Boil the eggs, cool and peel. For this salad, it is important to boil the eggs properly. To keep the whites soft, place the eggs in cold water and cook over low heat for 8 minutes from the moment they boil.
Place the ring on the serving dish. You can make such a ring out of foil. The shape and size can be any.
The first layer is to spread the grated whites tightly, lightly tamping. Season the layer with salt and pepper.
Apply a grid of mayonnaise.
Place the cheese in the next layer and repeat the mayonnaise.
Lay out the fish layer.
Top with a layer of onion and mayonnaise.
Set aside one yolk for decoration. Crumble the rest onto the salad. Add salt.
Grate the oil on a fine grater and carefully distribute over the surface of the salad, trying not to disturb the shape of the oil curls.
Crumble the yolk on top of the butter. Chill the salad in the refrigerator for an hour. Carefully remove the ring. The dish turns out very tender, with a rich fishy taste. This salad looks great on the New Year's table and is always in demand.
For a buffet table, you can arrange the dish in portioned glasses.
Well, who doesn’t know Mimosa? This is one of the most popular salads among our housewives. An interesting fact is that such a cold appetizer has been prepared since the 70s of the last century. It, like Olivier, has become a real classic and more than one generation of women prepare it every year for all holidays. During this time, the salad has constantly evolved and changed.
Each housewife makes Mimosa in her own way, because over the years of practice you can modify everything, adjust it to your tastes and prepare this salad with your eyes closed. Because of this, the classic recipe has become a little lost, and modern women do not know what the original Mimosa should be like. This is a recipe for exactly the same salad that was prepared many years ago. It consists of only five main components, which are stacked in layers in order. And you will find out exactly how below.
Ingredients:
- sardines (canned) – 1 can;
- eggs – 5 pcs.;
- onion – 1 small onion;
- hard cheese – 100 g;
- butter (butter) – 50-80 g;
- mayonnaise – 1-2 tbsp. l.;
- greens (parsley, dill) - for decoration.
How to prepare Mimosa salad
The oil must be kept in the freezer before cooking, because melted oil will not be suitable for mimosa. Let the eggs cook for at least 10 minutes. Remove the husk from the onion and cut it into small pieces. Pour boiling water over the chopped onion until it softens slightly. Open a can of canned sardines, drain the oil, and mash the fish itself with a fork. We clean the boiled eggs and separate the whites from the yolks.
Now comes the fun part: collecting the ingredients to form the salad. This is a layered salad, and we will make the salad in portioned forms (preferably springform ones). The first layer is grated egg whites.
Next is grated cheese.
Now we lay out the onion.
Now add the grated yolks (reserve one yolk for decoration). Lubricate with mayonnaise again.
Now we take the butter out of the freezer and grate it. Spread a thin layer of oil on the very top of the salad.
Decorate the Mimosa with grated yolk.
Remove from the mold and serve.