How to make Mimosa salad: selection of ingredients and cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most popular and colorful dishes for a feast in our country is Mimosa salad. This is a delicious layered salad prepared with canned fish. Its main ingredients, in addition to fish, are onions, eggs, mayonnaise. The remaining products are added to taste, giving the notes of the classic Mimosa salad an original sound. Adding even one other element will change the taste of the salad.

Let's consider in the article a variety of recipes for preparing a salad beloved by many, how to choose products and canned food for ingredients, what combinations of products will be the most suitable, we will describe the experience of culinary specialists and, of course, tell you in detail how to make Mimosa salad.

Product selection

Since the main components of this salad are canned fish, let's first dwell on how to choose delicious fish. For starters, canned fish should only be in oil, you can’t use it with tomato sauce. Delicious salad "Mimosa" is obtained with the following types of fish: sardines, tuna, saury, mackerel,pink salmon. Some tried it with sprats, but the taste of the dish turned out to be quite specific, so this is not for everybody. When buying a tin, it should not be swollen, check the expiration date.

If the salad is made with potatoes, then choose a variety that does not boil soft. After all, all the ingredients of the Mimosa salad, including potatoes, should be grated. If the potatoes fall apart, then this process will not work. It will look sloppy and fall apart into large pieces.

If the recipe contains processed cheese, then you need to choose it with a fat content of 50-55%, then it will rub well. If it is very soft, then you can put it in the freezer for 5 minutes, and only then grate it.

Before you make Mimosa salad for guests, be sure to buy a good mayonnaise. It is best to use the option with a fat content of 67%. Too much mayonnaise can spoil the salad, and less content will change its taste.

Classic recipe

To prepare the classic Mimosa salad, the following ingredients are used:

• one can of canned fish in oil (tuna, saury, pink salmon, salmon can also be used);
• 250 grams of mayonnaise;
• 3 medium carrots;
• 4 chicken eggs;
• 5-6 medium potatoes;
• a bunch of fresh green onions;
• s alt.

Vegetables are boiled separately in a saucepan - peeled potatoes and carrots. Eggs are hard boiled. You can boil one extra egg to decorate the dish. Canned fish is carefully opened with a special key and all the oil is drained. Then you need to carefully sort through all the pieces, selecting the bones. The rest of the fish is transferred to a bowl and crushed with a fork to a fine consistency.

Boiled potatoes and carrots after draining the liquid should be put in a cool place to cool. They shouldn't be hot. You can boil them in the evening before the celebration. After the eggs are boiled, the water must be drained and poured with cold water. The eggs will then peel freely.

Before making Mimosa salad, all prepared ingredients must be grated. All products are stored in separate containers. Eggs are rubbed in parts - separately yolks (they are simply crushed with a fork) and proteins (look beautiful if you use a fine grater).

Then you need to think about how exactly the salad will be served to guests - in portions or on a large common dish. Depending on the choice, the manufacturing process begins. First, the dish must be greased with a thin layer of mayonnaise. You can use a cooking brush, or you can simply rub one teaspoon of mayonnaise with your hand.

Then begin to lay out all the cooked foods in layers. Each layer, except for fish, must be s alted on top. I also want to immediately warn you, so as not to repeat myself, that each layer of salad should be greased with mayonnaise.

The order of laying out the layers of lettuce does not really matter, but usually it is made out like thisway:

• bottom layer - potatoes;
• carrot;
• egg white;
• fish;
• sprinkle everything with yolk;
• top can be garnished with a layer of green onions (better do this just before serving).

To ensure that all layers of Mimosa salad with potatoes are well saturated, you need to cook it 2-3 hours before serving on the festive table.

Apple salad

For the next popular salad recipe, you need to cook 3-4 medium potatoes, 4 chicken eggs, a can of canned tuna, 2 apples (it is better to choose green varieties), 1 onion, a can of mayonnaise and s alt.

As in the previous recipe, potatoes are boiled "in their skins". After cooking, it is cooled down. Eggs after boiling should be poured with cold water. Onions can be used in a variety of ways. For fish salad "Mimosa" it can be cut into small cubes. If the onion is bitter, then it must first be poured over with boiling water. You can also pickle onions. To do this, the onion is cut into a bowl, poured with water with 1-2 tablespoons of vinegar with the addition of 1 teaspoon of sugar. The product is infused in the marinade for half an hour.

After all the ingredients are crushed and grated, the process of laying out layers in the Mimosa salad begins. In this version, their sequence will be as follows:

• potato;
• fish with onions;
• proteins;
• carrot;
• apples;
• the yolk is covered with the top layer.

Apples forfish salad "Mimosa" should be rubbed at the last moment, just before laying the layers on the dish. It is recommended to cut the peel from the fruit and rub it without it.

Do not forget that each given layer must be smeared with mayonnaise. Potatoes, carrots and eggs need to be s alted.

Mimosa salad with saury and melted cheese

As you already understood from the name of this recipe, for such a salad you need to purchase canned saury in oil in the store. After opening the jar, the fish must be removed and transferred to a separate bowl, select all the bones and drain the excess oil. Then you need to chop the onion into small cubes. For a salad, 1 onion will be enough. Then finely chopped cubes are poured into a container for fish. The contents of the bowl are stirred.

Boil potatoes (several pieces of medium size) and 2 carrots. While the vegetables are cooling, you can prepare the processed cheese. You will need 2 pieces. After removing the foil, the cheese is rubbed on a coarse grater and folded in a separate container. 4 eggs are boiled, the water is drained, cooled in a bowl of cold water. Then the protein is rubbed separately and the yolk is crushed with a fork to decorate the dish. You can buy greens (parsley or dill) or green onions to cover the top layer of Mimosa salad.

When everything is cooked, the formation of a layered dish begins. The order of products is as follows:

• grated potatoes;
• saury mixed with onions;
• processed cheese;
• egg white;
• grated carrots;
• yolks and greens.

For those who do not like a lot of mayonnaise in Mimosa salad with saury, you can spread the sauce only on a layer of potatoes and after protein. The rest of the products can simply be covered in layers without mayonnaise. Do not forget to s alt potatoes, eggs, carrots!

Dish with rice and hard cheese

This is Mimosa salad with pink salmon. Additionally, we take 200 grams of any hard cheese, 5-6 boiled chicken eggs, we also use a lot of carrots - 4 pieces, onions - 1 or 2 pieces, a glass of boiled friable rice. Standard dressing - mayonnaise.

To make the rice crumbly after boiling, it must be washed under the tap with cold water. Cheese is processed into shavings using a grater, preferably fine. Yolks are crushed separately from proteins. For the Mimosa salad from pink salmon, you need to knead the fish with a fork, pre-select the bones so that the guests do not choose them at the table. Onions, in order to remove bitterness from it, must be scalded with boiling water. The salad is layered, and as usual, each layer is smeared with sauce using the back of a spoon.

First - rice, then cheese and egg whites, the next layer - pink salmon with steamed onions, then boiled carrots and yolks on top. The dish is served cold.

Mimosa salad with egg

This salad is prepared without the usual potatoes and even without rice. The dish is light, and it cooks quickly. You only need to boil three carrots and six eggs. You will also have to pickle the onions in advance. We will not repeat ourselves, because the readerthis method is already familiar from the previous chapters of the article.

As a fish component we use a can of sardines, choose fish only in oil. For such a delicate salad, we take one pack of processed cheese. Sauce traditional for "Mimosa" - mayonnaise.

All ingredients are crushed: carrots - on a grater, fish - with a fork (do not forget to protect guests from bones and excess oil), proteins crumble separately from the centers, it is convenient to knead the yolks with a fork too. Cheese before rubbing needs to be slightly frozen. It will be enough for 15 minutes of keeping in the refrigerator. It will be beautiful to serve such a salad in portions in transparent glasses, then all layers will be clearly visible:

• Fish (in this case, a sardine).
• Onion (after the marinade, squeeze it in your hand to remove excess moisture).
• Grated squirrels.
• Processed grated cheese.
• Boiled carrots.
• The top is decorated with powdered yolks.

S alt may not be added, but season only carrots.

Solid instead of melted

If the cheese is s alty, then less s alt is used. It is advisable to use a fine grater when rubbing this product.

In addition to cheese, prepare the following products:

• a couple of small potatoes;
• a jar of fishcanned food (sardine or saury);
• five eggs;
• a couple of carrots medium. size;
• chopped greens.

Cheese needs approximately 100 grams. Topped with mayonnaise. Vegetables are first boiled, then peeled. When cutting, you can use a grater, or you can use a sharp knife into small pieces.

An egg can be made in one layer - protein + yolk, or you can create separate layers. Then the yolk is poured on top, as the final decoration of the Mimosa salad with canned food. As greens, you can finely chop parsley and dill with a knife, or you can sprinkle with a fresh green onion, since onion is not indicated in the recipe, it will be useful on the top layer.

Use salmon

The next step-by-step recipe for mimosa salad with salmon. But it does not use canned fish. Salmon is taken fresh and boiled. This is an expensive delicacy, so be prepared to fork out for this dish. But the taste of the salad will amaze even an experienced gourmet. Especially since it doesn't use potatoes.

Needed:

• 200 grams of fresh fish;
• 4 eggs;
• cheese - 100-150 grams (hard);
• carrots - 2 pieces;
• greens (onions, dill).

Layers, as usual, are smeared with mayonnaise. After cooking, the fish must be carefully sorted out, probing each piece so that no bones are caught. The yolks are rubbed or crushed with a fork separately from the proteins. In a step-by-step recipe for mimosa saladWe will not indicate the location of the layers. Show your imagination here. The portioned salad looks beautiful in transparent wide glasses. Layers with color changes look original, for example, a bright white layer of protein is located next to a colorful orange carrot, the next layer is yellow (yolk), next to it is a juicy green color of onions or dill. Create a masterpiece that is not only pleasing to the taste buds, but also pleasing to the eye.

Option without potatoes

This Mimosa salad recipe with canned food has a unique difference from the others presented in the article. After all, the composition of the salad includes butter. Let's see what happens. First, boil 4 eggs, cool them under running cold water and peel them. Then finely grate the whites separately and lay them out on a dish in the first layer. After sprinkling with s alt, a thin layer of mayonnaise is spread.

The second layer is filled with hard cheese, grated with fairly thin chips. We will not s alt it, but simply spread the sauce. Next, chopped canned fish is superimposed. You can use mackerel or saury. It is advisable to select the bones and get rid of excess oil and liquid by draining everything superfluous into the washbasin. An interesting element will be oil. Before placing it on the fish, it is recommended to freeze it. Then it is perfectly rubbed on a grater. Mayonnaise is not used here. A layer of green onion, cut into small rings, is poured on top of the oil. Then spread with mayonnaise. If there is still fish left, you can spread it out in the next layer. At the endsprinkle everything with mashed yolk and put in the refrigerator. The dish is served cold so that the butter does not spread.

The dish is high-calorie and very juicy. Decorate it with the following decorating tips.

Beautiful presentation

From the article, the reader learned how to make Mimosa salad with canned fish. But learning how to cook a delicious dish according to a recipe is another half of the battle. The first impression of a cooked salad is created by visual viewing. A beautifully decorated dish, its spectacular serving on the festive table will impress guests no less than the taste of a salad.

You can spread out all the ingredients in even layers so that the salad looks multi-colored, use different colors of products so that they look harmonious. You can also smear the sides of the salad with mayonnaise and sprinkle with either yolk or greens, making a plain background on which you can "draw" a whole picture from above of figures cut from vegetables.

It can be flowers, ladybug, mimosa (a photo of this design is in the article). If the feast is New Year's, then you can decorate the dish with the image of the symbol of the year according to the eastern calendar.

If the salad is served in portions, then for each guest you need to decorate the dish the same way, decorating with a sprig of greens or using an olive.

Now you know how to make Mimosa salad and how to serve it beautifully on the festive table.