Mimosa salad: recipe for cooking. Video

To prepare the Mimosa salad you will need:

– 1 can of canned fish in oil or its own juice (saury, salmon, tuna); – 300 grams of potatoes; – 200 grams of carrots; – 150 grams of onions; – 4 hard-boiled eggs; – mayonnaise; – greens.

Wash carrots and potatoes thoroughly and boil. Then cool, peel and grate separately on a coarse grater.

Peel and finely chop the onions, pour boiling water over, let stand for 10 minutes, then carefully drain the water by throwing the onion into a colander.

Mash the canned fish with a fork, adding 2 tablespoons of the tinned potatoes.

Eggs for salad are best chosen with bright orange yolks. Then “Mimosa” will look more spectacular. Eggs for salad should not be overcooked to avoid darkening of the yolks. 10 minutes for boiling hard-boiled eggs is enough

Boil hard boiled eggs. Peel, separate the whites from the yolks and grate them separately.

Put all prepared ingredients on a plate or in portioned bowls in layers, coat each layer with mayonnaise: 1st layer – mashed canned fish; 2nd – grated proteins; 3rd – carrots; 4th — bow; 5th – grated potatoes. Sprinkle the surface of the salad with grated yolks and decorate with sprigs of herbs.

Place the Mimosa salad in the refrigerator for 2 hours so that the layers are better saturated with mayonnaise.

To prepare a salad “Mimosa” with cheese, you need to take:

– 1 can of canned fish with oil or in its own juice; – 6 hard-boiled eggs; – 150 grams of hard or semi-hard cheese (poshekhonsky, gouda, tilsiter); – 100 grams of butter; – 3 heads of onions; – parsley or dill; – mayonnaise.

Put butter in the freezer in advance. Boil hard-boiled eggs, cool, peel and separate the whites from the yolks. Mash the yolks with a fork, and grate the whites or chop with a knife.

Peel and finely chop the onions. If the onion is very spicy, pour boiling water over it for 10-15 minutes, then discard it in a colander and dry it. Grate hard cheese on a medium grater.

Mash canned fish with a fork. If there are large bones in the canned food, remove them.

Place the Mimosa salad in a deep salad bowl or serving bowls in layers. First, chopped egg whites, then a layer of grated cheese, then mashed fish and brush everything with mayonnaise. Next, lay out finely chopped onions, then some of the yolks. Spread the surface of the salad with mayonnaise, sprinkle with finely chopped herbs. Grate frozen butter over a medium to coarse grater and add the remaining egg yolks.

Place the prepared Mimosa salad in the refrigerator for at least 2 hours, or better for the whole night. Before serving, the salad should be garnished with lemon wedges and yellow tomatoes.

You can make Mimosa salad with melted cheese. It will require:

– 1 can of pink salmon canned in its own juice; – 4 hard-boiled eggs; – 150 grams of processed cheese; – 100 grams of onions; – parsley; – mayonnaise.

Mash the pink salmon with a fork. Peel the hard-boiled eggs and separate the yolks from the whites. Rub the yolks through a sieve or mash, chop the whites. Cut the peeled onion into small cubes. Grate the heavily chilled processed cheese. Place all prepared ingredients in a salad bowl in layers, brush each with mayonnaise: 1st layer – chopped proteins; 2nd – grated cheese; 3rd – mashed pink salmon; 4th – finely chopped onions. Top with garnish the salad with grated yolks and finely chopped herbs. Put the “Mimosa” in the refrigerator for a few hours to soak.

To make Mimosa salad with rice, you will need:

– 1 can of canned fish (pink salmon, tuna or saury with the addition of butter); – 6 hard-boiled eggs; – 1 large head of white onion; – 100 grams of butter; – 150 grams of hard cheese (cheddar, Poshekhonsky); – 1 a glass of boiled loose rice; – ground black pepper; – salt; – mayonnaise.

Mimosa salad with rice should be prepared just before serving. Otherwise, it may lose its splendor and airiness.

Place the butter in the freezer in advance. Hard boil the eggs and, after peeling, separate the whites from the yolks. Chop the whites with a knife, mash the yolks.

Boil the rice until tender, add 1 tablespoon each of mayonnaise and butter, mix everything thoroughly. Grate cheese and white onions on a coarse grater separately. Mash canned fish with a fork.