One of the most popular and colorful dishes for a feast in our country is the Mimosa salad. This is a delicious layered salad prepared with canned fish. Its main ingredients, in addition to fish, are onions, eggs, mayonnaise. Other 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.
We will consider in the article the most different recipes for making a salad beloved by many, how to choose products and canned food for ingredients, which combinations of products will be the most suitable, describe the experience of culinary experts and, of course, describe in detail how to make Mimosa salad.
Product selection
Since the main component of this salad is canned fish, we will first dwell on how to choose a delicious fish. For starters, canned fish should only be in oil, you can not use it with tomato sauce. A delicious Mimosa salad is obtained with the following types of fish: sardines, tuna, saury, mackerel, pink salmon, salmon. Some tried with sprats, but the taste of the dish turned out to be quite specific, so this is not for everybody. The tin can should not be swollen when buying, check the expiration date.
If the salad is made with potatoes, then choose a variety that does not boil. After all, all the ingredients of the Mimosa salad, with potatoes inclusive, should be grated. If the potatoes fall apart, then this process will not work. It will look messy 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 be well rubbed. If it is very soft, then you can put it in the freezer for 5 minutes, and only then grate it.
Before making Mimosa salad for guests, be sure to buy a good mayonnaise. The best option is to use a fat content of 67%. Too fat mayonnaise can ruin the salad, and a lower content will change its taste.
Classic recipe
For the preparation of the classic salad "Mimosa" use the following components:
- one can of canned fish in oil (tuna, saury, pink salmon, salmon can also be used);
- 250 grams of mayonnaise;
- 3 pieces of medium-sized carrots;
- 4 chicken eggs;
- 5-6 medium potatoes;
- a bunch of fresh green onions;
- salt.
Separately, in a pan, boil vegetables - potatoes in a peel and carrots. Hard boiled eggs. You can boil one additional egg to decorate the dish. Canned fish gently open with a special key and drain all the oil. 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 shallow consistency.
After draining the liquid, boiled potatoes and carrots must be put in a cool place for cooling. They should not be hot. You can boil them in the evening before the celebration. After the eggs have boiled, you need to drain and pour cold water. Then the eggs will be freely peeled.
Before making Mimosa salad, all prepared ingredients need to be grated. All products are stacked in separate containers. The eggs are rubbed in parts - separately the yolks (they are simply crushed with a fork) and squirrels (they look beautiful if you use a fine grater).
Then you need to think about exactly how the salad will be served to the guests - in portions or on a large common dish. Depending on the choice, the manufacturing process begins. First, the dish should be greased with a thin layer of mayonnaise. You can use a culinary brush, or you can just grind one teaspoon of mayonnaise by hand.
Then they begin to lay out all cooked products in layers. Each layer, except for the fish, needs to be salted on top. I also want to immediately warn, so as not to repeat that each layer of salad needs to be lubricated with mayonnaise.
The order in which layers of lettuce are laid out is not of particular importance, but usually it is arranged in this way:
- the bottom layer is potatoes;
- carrot;
- egg protein;
- fish;
- sprinkled with yolk;
- on top you can decorate with a layer of green onions (do it better just before serving).
So 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 recipe for a popular salad, you need to cook 3-4 medium potatoes, 4 chicken eggs, a can of tinned tuna, 2 apples (it is better to choose green varieties), 1 onion, a can of mayonnaise and salt.
As in the previous recipe, the potatoes are boiled "in their uniforms". After cooking, it is cooled. After boiling, eggs must be filled with cold water. Onions can be used in many ways. For the Mimosa fish salad, it can be cut into small cubes. If the onion is bitter, then first you need to douse it with boiling water. Onions can also be pickled. To do this, chop the onion in a bowl, pour 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 embodiment, their sequence will be as follows:
- potatoes;
- fish with onions;
- proteins;
- carrot;
- apples
- the yolk is covered with the top layer.
Apples for the Mimosa fish salad 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 them without it.
Do not forget that each given layer needs to be smeared with mayonnaise. Potatoes, carrots and eggs need to be salted.
Mimosa salad with saury and cream cheese
As you already understood from the name of this recipe, for such a salad you need to purchase canned saury in oil in a store. After opening the cans, 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 onions in small cubes. For the salad, 1 onion will be enough. Then finely chopped cubes are poured into the fish tank. The contents of the bowl are mixed.
Boiled potatoes (a few pieces of medium size) and 2 carrots. While the vegetables are cooling, you can prepare cream cheese. It will take 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 with 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 priority of the products is as follows:
- grated potatoes;
- saury mixed with onions;
- processed cheese;
- egg protein;
- grated carrots;
- yolks and greens.
For those who do not like a lot of mayonnaise in a Mimosa salad with saury, you can spread only a layer of potatoes after the protein with sauce. The remaining products can simply be covered in layers without mayonnaise. Potato, carrot eggs do not forget to salt!
Dish with Rice and Hard Cheese
This is Mimosa salad with pink salmon. In addition, we take 200 grams of any hard cheese, 5-6 boiled chicken eggs, carrots, we also use a lot - 4 pieces, onions - 1 or 2 pieces, a glass of boiled crumbly rice. The dressing is standard - mayonnaise.
To rice after boiling was friable, it must be washed under cold water under a tap. The cheese is processed into chips 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 guests do not select them at the table. Onions, to remove the bitterness from it, must be scalded with boiling water. The salad is layered, and as usual, each level is smeared with sauce using the back of a spoon.
The first is rice, then cheese and egg whites, the next layer is pink salmon with steamed onions, then boiled carrot and on top are yolks. The dish is served cold.
Mimosa salad with egg
Such a salad is prepared without the usual potatoes and even without rice. The dish is light, and it cooks quickly. Only three carrots and six eggs need to be boiled. You will also have to pickle onions in advance. We will not repeat ourselves, since the reader is already familiar with this method 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 tender salad, we take one pack of processed cheese. Traditional sauce for "Mimosa" - mayonnaise.
All ingredients are crushed: carrots - on a grater, fish - with a fork (do not forget to protect guests from seeds and excess oil), proteins crumble separately from the middle, it’s convenient to knead the yolks with a fork. The cheese should be frozen a little before rubbing. Enough will be 15 minutes 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, sardine).
- Onion (after the marinade it must be squeezed in the hand to remove excess moisture).
- Finely grated squirrels.
- Processed grated cheese.
- Boiled carrot.
- The top is decorated with yolks crushed into powder.
You can not add salt, but season only carrots.
Solid instead of fused
Often in recipes there is a component of salad - processed cheese, but it can be replaced with hard cheese, but you need to choose not sour and one that does not crumble, but will be well rubbed. If the cheese is salty, then less salt is used. It is advisable to use a fine grater when rubbing this product.
In addition to cheese, we will prepare the following products:
- a couple of small potatoes;
- a can of canned fish (sardine or saury);
- five eggs;
- a couple of carrots n— size;
- finely chopped greens.
Cheese needs about 100 grams. Season it with mayonnaise. The 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 goods. As greens, you can chop finely chopped parsley and dill with a knife, or you can sprinkle with a fresh green onion, since the onion is not specified in the recipe, then it will be useful on the top layer.
We use salmon
The next step-by-step recipe for Mimosa salad with salmon. But canned fish are not used here. 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 the experienced gourmet. Moreover, it does not use potatoes.
You will need:
- 200 grams of fresh fish;
- 4 eggs;
- cheese - 100-150 grams (solid);
- carrots - 2 pieces;
- greens (onions, dill).
The layers, as usual, are smeared with mayonnaise. After cooking, the fish must be carefully sorted out, feeling every piece so that no bones are caught. Yolks are rubbed or crushed with a fork separately from proteins. In the step-by-step recipe for the Mimosa salad, we will not indicate the location of the layers. Show your imagination here. Portion salad in transparent wide glasses looks beautiful. Layers with changing colors 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 a juicy green color of onion or dill. Create a masterpiece not only pleasing taste buds, but also pleasing to the eye.
Option without potatoes
This recipe for canned Mimosa salad has a unique difference from the rest 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 a stream of cold water and peel them. Then finely separate the whites and separate them on the dish in the first layer. After sprinkling with salt, a thin layer of mayonnaise is spread.
The second layer is filled with hard cheese, grated with a fairly thin chip. We will not salt it, but simply spread with sauce. Next, chopped canned fish is superimposed. You can use mackerel or saury. It is advisable to choose the bones and get rid of excess oil and liquid, draining all the excess into the wash basin. An interesting element would be oil. Before placing it on the fish, it is recommended to freeze it. Then it is perfectly rubbed on a grater. Here, mayonnaise is not used. A layer of green onion cut into small rings is poured on top of the oil. Then mayonnaise is spread. If there is still fish, you can decompose it in the next layer. At the end, everything is sprinkled with rubbed yolk and put in the refrigerator. The dish is served cold so that the oil does not leak.
The dish turns out high-calorie and very juicy. You can decorate it using the following decorating tips.
Beautiful pitch
From the article, the reader learned how to make a Mimosa salad with canned fish. But learning how to cook a delicious recipe is half the success. The first impression of the cooked salad is created by visual viewing. A beautifully decorated dish, its effective serving on the festive table will impress guests no less than the taste of the salad.
You can evenly lay out all the ingredients so that the salad looks multicolored, use different colors of the products so that they look harmonious. You can also cover 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 figures cut from vegetables.
It can be flowers, a 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 on the eastern calendar.
If the serving of the salad is portioned, 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 holiday table.