Mimosa salad with cheese: recipe with photo

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

The scarcity of food during the Soviet era forced hostesses to be resourceful in order to impress guests. Named after the popular spring flower, Mimosa salad is now a festive dish all year round.

While the mimosa flower has been a traditional symbol of spring and a gift for March 8th, the appetizer named after it is a common dish during the winter months, especially on New Year's Day, because the recipe does not call for fresh vegetables.

Mimosa salad first appeared in the Soviet Union in the early 1970s and quickly became very popular. This is explained simply - most of the ingredients for it were cheap and affordable. Today, almost every cafe and restaurant in Russia offers this salad. "Mimosa" is far from the last place in modern cooking.

Canned sea fish was not common in the 1970s, but the average Soviet family could get it as part of a special "basket" ("order") - it was a set of goods that citizens could only get at their place of work, especially for public holidays.

By the 1980s, canned fish became more common and cheaper, and mimosa salad with cheese became popularfestive dish. To prepare this dish, you need to place the ingredients on top of each other to avoid mixing them. Mimosa looks most beautiful when served in transparent glass salad bowls where each layer is visible.

How to cook this dish?

Classic Cheese Mimosa requires the following ingredients:

• 200 grams of canned fish, often mackerel or saury;
• 3 potatoes;
• 2 carrots;
• 5 eggs;
• 1 big bow;
• 100 grams of cheese;
• 300 grams of mayonnaise;
• s alt.

How to make a classic salad recipe?

The recipe for the classic "Mimosa" with cheese is as follows. Boil potatoes and carrots for 20 minutes and eggs for 10 minutes. Peel the cooked potatoes, then rub them on a coarse grater, add s alt to taste. Place the vegetable at the bottom of the salad in the bottom layer, then top with mayonnaise.

Drain the canned food, then crush the fish with a fork, removing large bones if necessary. Place the fish on the potatoes, cover with mayonnaise.

Clean the eggs, separating the yolks from the whites. Crumble the whites with a fork, add a pinch of s alt to them, put on the fish as the next layer, which should also be covered with mayonnaise.

Chop the onion, boil it for 5 minutes. After draining the water, add a pinch of s alt and put the onions on the eggs, cover with mayonnaise. Peel the carrots, grate on a medium grater and put on the onion, adding s alt andcovering with mayonnaise as in previous steps.

Grate the cheese, place it on the onion, add some s alt. This layer does not require active smearing, unlike the previous ones. Just squeeze a few drops of mayonnaise out of the bag or apply it in a thin net.

Pound the yolks through a sieve, add a pinch of s alt and use them for the topmost layer of the salad. You can also decorate the dish with dill.

Low calorie salad option

Mimosa layered fish salad with cheese can be prepared in another, more modern version. The most important thing is that the dish should be cooked a few hours before serving to allow the layers to soak from each other. Originally, this salad was always prepared with mayonnaise, but you can always replace it with a light dressing and make it more tender and light. For this version of the dish you need:

• 1 can of tuna in its own juice (or any other lean fish);
• 2 potatoes;
• 2 carrots;
• 4 hard-boiled eggs;
• 1 small onion (finely chopped);
• 2 pickled cucumbers;
• 1 cup Greek yogurt mayonnaise mix;
• 1/2 cup low fat cheese

How to make an easy Cheese Mimosa recipe?

Don't peel potatoes and carrots. Simply rinse them and place them in a pot of simmering water, adjust the heat and let simmer until the vegetables are easily pierced with a knife. Then just take them out of the water and let them cool, then peel them off.

Drain the liquid from the tuna, mash the fish with a fork into a puree. Stir in chopped onion. Put this mixture in the salad bowl in the first layer, put a couple of spoonfuls of dressing on top.

Grate potatoes, cucumbers, carrots and cheese, arrange separately. Divide the eggs into yolks and whites, also wipe them separately.

Then lay the lettuce layers on top of the fish. They are arranged as follows:

• potato;
• refueling;
• cucumbers;
• refueling
• carrot;
• refueling;
• cheese;
• egg whites;
• egg yolks.

Leave the Mimosa salad in the fridge overnight or at least a few hours.

Variant with salmon

Mimosa salad with cheese can also be made from salmon. The classic list of components for it was formed during the years of food shortages, but today you can buy any products.

For this version you will need:

• 3 medium potatoes;
• 4-5 carrots;
• table s alt;
• 6-8 hard-boiled eggs;
• 250 grams lightly s alted salmon;
• 1/2 cup mozzarella cheese, shredded;
• 1 3/4-2 cups mayonnaise.

Cooking "Mimosa" with mozzarella and salmon

Place the carrots and potatoes in a saucepan, add enough water to just cover the vegetables. Season with s alt. Bring to a boil, reduce heat and simmer for 25-35 minutes until vegetables are tender. To make sure theydone, pierce them with a fork. Don't overcook potatoes and carrots or you'll end up with mashed potatoes and slimy carrot mass.

Drain vegetables and refrigerate them. When they are cool enough to handle, peel them. This is very easy to do with a sharp knife or a special cleaning device.

Cook hard boiled eggs. Peel them and cut them in half to separate the whites from the yolks.

Chop the salmon finely with a sharp knife. Pour 1/4 cup mayonnaise into it and stir. Now you can collect "Mimosa" with cheese for serving.

Spread the fish in the first layer. Using a box grater, finely grate the potatoes over the salmon. If desired, you can use large holes in the grater. Place the mayonnaise in a plastic bag and cut a tiny hole in one of the corners. Pour about 1/4 cup over potatoes in a thin layer. This application of dressing is preferable to simply spreading it in the middle and spreading with a spoon. This helps keep the texture of the salad soft and light, rather than tight and compact.

Spread the finely grated cheese on top of the potatoes in a thin layer. Grate the carrots on the largest grater. Cover with the same amount of mayonnaise. For the last layer, chop the egg whites. Spread mayonnaise on them with a spoon and distribute. Mash the yolks with a fork in a small bowl or pass them through a fine sieve. Sprinkle on top of the salad in a continuous layer.

Parmesan and pink salmon variant

How canmake sure there are many variations of the Mimosa salad recipe with cheese. You can use parmesan and pink salmon in its own juice for its preparation. It's best to prepare this salad well in advance of serving to allow all the layers to soak through. For this variation you need:

• 1 large or 2 medium potatoes;
• 1 large carrot;
• 3 large eggs or 4 medium ones;
• 250 grams of canned pink salmon (you can take coho salmon);
• 1 small onion, finely chopped;
• 150-200 grams of mayonnaise;
• 100 grams of parmesan cheese;
• 50 grams of butter, frozen;
• fresh dill, optional;
• s alt.

Cooking "Mimosa" with pink salmon

Mimosa recipe with canned food and cheese looks like this. Wash potatoes and carrots, do not peel. Place in a large pot of water and boil until tender. Cool, peel off the skin, then grate with a fine to medium grater into separate bowls. Postpone.

Hard boil the eggs, cool and separate the whites and yolks. Finely chop or pass through a sieve individually.

Place the chopped onion in a small bowl, cover with hot water and let sit for 10 minutes. Drain the water. Parmesan grate on a fine grater.

Frozen butter grate on a coarse grater, leave chilled.

Drain the fish and mash it with a fork.

Prepare a deep salad bowl or serving plate. Spread the grated potatoes evenly on the bottom. Lubricate with mayonnaise. Apply a layer of fish, then add chopped onion and spreada little more mayonnaise on top. Put the whites in the next layer and brush again with dressing, sprinkle with parmesan.

Then put the grated carrots, put butter and egg yolks on top. You can sprinkle the salad with chopped dill if you like.

How to serve the dish?

You can collect Mimosa salad with cheese in many ways. So, you can start laying out the layers in a glass salad bowl so that all of them are visible. You can also take a flat plate and lay out the ingredients using the springform ring. You can create individual salad portions using collapsible baking pans.