Hello! I welcome you to my blog, which contains the best culinary recipes. A wide variety of products gives us the opportunity to prepare any dish for every taste. And today's topic is salads. Let's take a closer look at the classic Mimosa salad recipe. We will try to cook it with canned food, butter, cheese, pink salmon and red fish.
To make it easier to navigate the article:
- Delicious classic Mimosa recipe: cook with canned fish
- Very tasty Mimosa: use butter
- Step-by-step recipe for mimosa salad: how to cook with canned food (photos attached)
- Delicate and tasty Mimosa salad: classic recipe and beautiful design (video)
- Mimosa roll: an unusual salad recipe
Mimosa salad with butter and pink salmon
A hearty, tasty, but very easy to prepare dish will decorate any holiday table. The delicate combination of pink salmon, butter and cheese will be appreciated by your guests.
Cooking time: 20 minutes Number of servings: 4-5
Ingredients:
- pink salmon in its own juice, fillet (400-500 g);
- butter (50 g);
- boiled potatoes (large, 3-4 pcs.);
- boiled carrots (3-4 pcs.);
- boiled chicken egg (4-5 pcs.);
- onions (2 pcs.);
- hard cheese (200 g);
- green onions (for decoration, to taste);
- wheat sprouts/watercress/dill/other fresh herbs (for decoration, to taste);
- mayonnaise (200 g);
- salt, ground black pepper (to taste).
Before preparing the salad, chill the butter in the freezer for 20-30 minutes.
Preparation:
- Peel the potatoes and grate them on a coarse grater.
- Peel the carrots and grate them on a coarse grater.
- We peel the eggs, separate the whites from the yolks and grate them separately on a fine grater.
- Peel the onions, wash them and cut them into small cubes.
- Grate the cheese on a fine grater.
- Open the can of canned fish and drain the excess liquid. Chop pink salmon with a fork.
- Wash the green onions, dry with a paper towel and finely chop.
- Wash the greens for decorating the salad, dry them with a paper towel and divide them into small branches.
- Grate the butter on a medium grater.
- We form the salad in layers, placing the ingredients one by one on portioned plates or a wide flat dish. For convenience, we use a split ring. The first layer is potatoes. Season with salt and pepper, grease with mayonnaise.
- The second is pink salmon. Sprinkle with onions and ground black pepper.
- The third is grated butter. Season to taste with salt and pepper.
- The fourth layer is proteins. Cover with mayonnaise mesh.
- Fifth - carrots. Add salt and pepper to taste, grease with mayonnaise.
- Sixth - yolks. We make a mayonnaise mesh.
- The seventh layer is cheese. Decorate the salad with green onions and other herbs to taste.
- Before serving, place the dish in the refrigerator for 1-2 hours to soak.
We invite you to watch the video recipe for the dish (the list of ingredients and the cooking process are slightly different from the option proposed above):
Festive mimosa with lightly salted salmon
Be sure to prepare a salad with salmon for the holiday. It not only looks beautiful on the table, but is also very tasty. It’s a pleasure to cook such a delight. To decorate it with a salmon rose, cut two thin slices from the fish carcass. And just roll them up, place them on a dish, add a couple of sprigs of parsley and safely place them on the table.
Ingredients:
- Salmon 200 gr.
- Potatoes 150 gr.
- Egg 2 pcs.
- Green onion 3 pcs.
- Carrots 100 gr.
- Mayonnaise (sauce) optional
The first layer will be finely grated boiled potatoes, covered with sauce.
Cut the salted salmon into cubes and place on top. Grease with sauce again.
And sprinkle with green onions.
Mix finely chopped eggs with the sauce - the penultimate layer. Then carrots, grated on the finest grater. Lubricate with Provencal.
Decorate with onions and salmon rose. This is how a classic Russian dish turns into a delicacy.
Festive mimosa with salmon. Author
Mimosa salad with butter, crab sticks and apple
A very tasty and beautiful dish with butter, crab sticks and apple will be a real decoration for the holiday table.
Cooking time: 25 minutes Number of servings: 5
Ingredients:
- chilled crab sticks (400-500 g);
- hard cheese (200 g);
- prunes (200 g);
- chilled butter (50 g);
- boiled chicken egg (4-5 pcs.);
- sweet and sour apple (3-4 pcs.);
- pitted olives (for decoration, 100-200 g);
- garlic (3-4 cloves);
- parsley/dill/other fresh herbs (for decoration, 1 bunch);
- mayonnaise (200 g);
- salt, ground black pepper (to taste).
The dish will have a more delicate and at the same time piquant taste if you replace hard cheese with processed cheese and add olives instead of black olives.
Preparation:
- Place the prunes in a deep plate, pour boiling water over them and cover with a saucer or lid. Leave to steam for 10-15 minutes.
- Remove the crab sticks from the packaging and cut into small cubes. You can grate it on a coarse grater.
- Wash the apples, cut off the peel and remove the core. Grate the pulp on a coarse grater.
- Grate the cheese on a medium grater.
- Peel the eggs and grate them on a medium grater.
- Remove the prunes from the water, dry with a paper towel and cut into small pieces.
- We peel the garlic, wash it and put it through a press. In a separate container, mix it with mayonnaise, salt and ground pepper. The sauce is ready.
- Open the jar of olives and drain the marinade. Cut into circles.
- Wash the parsley, dry it with a paper towel and divide it into small branches.
- Grate the butter.
- Place the salad in layers on serving plates or a flat dish. For convenience, we use a cooking ring. The first layer is apple. Sprinkle with salt, pepper and coat with sauce.
- The second is eggs. Season to taste and cover with sauce.
- The third one is prunes. We make a network of sauce.
- The fourth layer is butter. Season to taste with salt and pepper.
- Fifth - cheese. Lubricate with sauce.
- The sixth layer is crab sticks. We make a network of sauce. Decorate the finished salad with olive rings, parsley sprigs and drops of sauce. An example of how to decorate a dish can be seen in the photo for the recipe.
- Before serving, put the salad in the refrigerator for about 1 hour to soak.
We invite you to watch the video recipe for the dish (the list of ingredients and the process of preparing the salad differ slightly from the recipe proposed above):
Mimosa with apple recipe
This option is for those who like to mix flavors and experiment. Although some call it classic. The recipe contains hot smoked fish. Of course, you can replace it with any favorite canned food in oil or your own juice. But, you must admit, the aroma of fresh hot smoked mackerel cannot be compared with the contents of the jar!
Recipe for 5-6 servings:
- 150 g mayonnaise
- 1 large onion
- 2 medium potatoes
- 1 sweet and sour apple
- 185 g hot smoked mackerel fillet
- 6 eggs
- 2-3 sprigs of dill
How to cook? Boil, peel and grate vegetables and eggs (yolks separate from whites). Clean the mackerel, remove the bones and mash with a fork. When everything is prepared, we begin assembly.
Lifehack. Don't have a nice salad shape? We use a regular plastic bottle. Cut off the bottom and neck. We only need the middle. To make it easier to remove, we cut it and glue it with tape.
So, put potatoes in our form, fish and onions on top, grease with mayonnaise. If the fish is not salted, then season it.
Then egg whites and Provençal. This layer can be salted and peppered.
Grate the apple and decorate with yolks. These two layers no longer need refilling.
Cover and place in the refrigerator. We take it out, remove the bottle and decorate with dill sprigs and yolks. Does it really look like spring flowers?
This is what a portion of salad looks like from the side. I think there are too many potatoes. But this is a matter of taste, don’t you agree?
Mimosa with apple recipe. Author
Mimosa salad with butter and salmon
A salad with lightly salted salmon, cheese, nuts, butter and potatoes is literally made for a festive feast. This dish will appeal to both adults and children.
Cooking time: 1 hour Number of servings: 6
Ingredients:
- lightly salted salmon, fillet (400 g);
- canned peas (200-300 g);
- hard cheese (250 g);
- peeled walnuts (150 g);
- chilled butter (50 g);
- potatoes (large, 3-4 pcs.);
- chicken egg (5 pcs.);
- onions (1-2 pcs.);
- pickled cucumber (3-4 pcs.);
- dill/parsley/other fresh herbs (for decoration, 1 bunch);
- mayonnaise (200 g);
- salt, ground black pepper (to taste).
Preparation:
- Wash the potatoes and boil until tender in salted water (about 20-30 minutes after boiling). For flavor during cooking, you can add an onion and bay leaf (not listed in the ingredients). Drain the water from the finished potatoes and leave to cool.
- Boil the eggs hard (put them in cold water, bring to a boil and cook for 8-10 minutes after boiling). Cool the finished eggs in cold water.
- Peel the onion, wash it and cut it into thin half rings or small cubes.
- We take the cucumbers out of the marinade, cut off the tails and grate them on a coarse grater. We drain the excess liquid.
- Grate the cheese on a coarse grater.
- Cut the salmon fillet into small cubes.
- Open the can of peas and strain out the excess liquid.
- Peel the cooled potatoes and grate them on a coarse grater.
- We peel the eggs and separate the whites from the yolks. We grate them separately on a fine grater.
- Finely chop the walnuts with a knife.
- Wash the dill, dry it with a paper towel and divide it into small branches.
- Grate the butter on a medium grater.
- We form the salad in layers, placing the ingredients one by one in a deep bowl or salad bowl. The first layer is potatoes. Season with salt, pepper and grease with mayonnaise.
- The second is salmon. Sprinkle with onions, salt and pepper. Cover with mayonnaise.
- The third one is cucumbers. We make a mayonnaise mesh.
- The fourth layer is polka dots. Lubricate with mayonnaise.
- Fifth - squirrels.
- The sixth layer is butter. Season with pepper.
- Seventh – nuts. We make a mesh from mayonnaise.
- Eighth - cheese. Lubricate with mayonnaise.
- The ninth layer is the yolks.
- Place the salad in the refrigerator for at least 1 hour to soak. Before serving, decorate the dish with dill sprigs.
The salad is ready, you can serve it!
Mimosa with canned tuna and rice
Such a bright and tasty fish dish is easy to prepare, and therefore you will spend little effort. Minimum costs – great results, that’s our “Mimosa” salad! Rice has even fewer calories. My hands are already itching to try this option with black rice. Imagine how unusual and beautiful it looks. And decorate the top with black sesame seeds? I love experiments and new items.
Ingredients:
- canned fish tuna in oil – 1 can (200 gr.)
- chicken eggs – 5 pieces
- rice – ½ cup
- carrots – 3 pieces
- onion and oil for frying or green onion
- mayonnaise – 300 gr.
- ground black pepper and salt - to taste.
Preparation.
Cook rice and carrots until tender. Hard boil the eggs and separate the white from the yolk. Grate the carrots and egg whites on a medium grater. Grind the yolks on a fine grater. Chop the tuna fish with a fork.
Fry finely chopped onion in oil for 5-7 minutes until soft.
All ingredients are prepared - it’s time to form the Mimosa.
Place a thin layer of rice on the bottom of the salad bowl and a layer of mayonnaise on it.
Spread the fish out in an even layer and apply another layer of mayonnaise on it. Apply a layer of fried onions or green onions to the fish.
Don't forget to salt and pepper each layer.
Spread a layer of egg whites and brush them with Provençal.
Place a layer of carrots on the whites, smooth it well and compact it. Apply the sauce to the carrots so that the surface is completely white.
Scatter chopped yolks over a white surface.
Now you need to cover the dish with cling film and put the mimosa in the refrigerator for several hours so that all layers are soaked.
Mimosa salad with champignons, butter and chicken
A salad with chicken fillet, champignons, prunes, butter and pineapples will certainly become a frequent guest on your table.
Cooking time: 45 minutes Number of servings: 7-8
Ingredients:
- boiled chicken meat, fillet (400-500 g);
- champignons (400 g);
- canned pineapple (200-300 g);
- processed cheese (200 g);
- prunes (200 g);
- chilled butter (50 g);
- boiled potatoes (4-5 pcs.);
- boiled chicken egg (4-5 pcs.);
- onions (2 pcs.);
- vegetable oil (for frying, 30-50 ml);
- mayonnaise (200 g);
- bay leaf (2-3 pcs.);
- salt, pepper, other spices (to taste).
How to properly cook chicken fillet for salad: Wash the chicken fillet, remove the films. Put it in a saucepan and fill it with water. We wait for the water to boil (the fire should be medium), then reduce the power of the burner to a minimum and skim off the foam. Add 1 onion, 1 carrot, salt, black and allspice peas, bay leaf. To make the meat cook faster, it is better to cover it with a lid. Cook the fillet for 15-25 minutes after boiling, depending on the size of the piece (for a piece weighing 400-500 g, 15-20 minutes is enough). The meat will be juicy if it is left to cool in the broth.
Preparation:
- Place the prunes in a deep plate and pour boiling water over them. Cover with a lid or saucer and let it brew for 10-15 minutes.
- Peel the onion, wash it and cut it into small cubes. Fry in vegetable oil until transparent (about 3-5 minutes). Stir occasionally to prevent the onion from burning. The fire should be small.
- Wash the champignons, dry with a paper towel and cut into small pieces. Add to the onion. Season with salt and pepper, add bay leaf. Cook, stirring, until the liquid has completely evaporated (about 10 minutes). Then fry until golden brown for about 5 minutes. Take out the bay leaf and leave the mushrooms to cool.
- Peel the boiled potatoes and grate them on a coarse grater.
- Remove the prunes from the water, dry them with a paper towel and chop them finely.
- We peel the eggs, separate the whites from the yolks and grate them separately on a fine grater.
- Open the jar of pineapples, drain the syrup and cut into small cubes.
- Grate the cheese on a fine grater.
- Cut the cooled chicken fillet into small cubes.
- Grate the butter on a fine grater.
- We form the salad in layers, placing the ingredients one by one in a deep bowl or salad bowl. The first layer is potatoes. Season with salt and pepper, grease with mayonnaise.
- The second one is chicken. Add salt and pepper to taste, cover with mayonnaise.
- The third one is mushrooms with onions. We make a mayonnaise mesh.
- The fourth layer is pineapples. Cover with a mesh of mayonnaise.
- Fifth - squirrels.
- Sixth – butter. Sprinkle with salt and pepper.
- The seventh is prunes. Cover with mayonnaise mesh.
- Eighth - yolks. Lubricate with mayonnaise.
- The ninth layer is cheese.
- Place the prepared salad in the refrigerator for at least 1 hour to soak.
The dish is ready!
Delicious salad with saury
Men will really like this recipe. Saury is a fairly fatty fish, so the finished dish is satisfying, with a pleasant fat content. Be sure to take this into account when choosing mayonnaise.
Ingredients:
- potatoes - 2 medium tubers;
- carrot - 1 medium;
- eggs - 5 pcs.;
- onion - 1 head;
- saury - 200 g;
- mayonnaise - to taste;
- salt pepper.
How to cook:
Boil eggs and vegetables separately. Cool, clean. Separate the yolks from the whites.
The onion is cut quite finely.
Add fish and mix thoroughly.
Add mayonnaise. Season.
Grate potatoes onto the bottom of the dish and add salt. Cover with a mesh of mayonnaise.
Place fish and onions on top.
Next, add grated protein in layers (leave some).
Next comes the carrots. Cover with mayonnaise, carefully distributing it over the entire surface.
The salad is sprinkled with grated egg white, then yolk.
Source -
Advice!
In “Mimosas” with potatoes, this root vegetable should be added first. It will be soaked in fish juices and mayonnaise and will not be dry.
Mimosa salad with cod liver and butter
Quick to prepare and nutritious salad with butter, cod liver, avocado and mushrooms will delight your guests with its delicate taste.
Cooking time: 30 minutes Number of servings: 6-7
Ingredients:
- cod liver (300-400 g);
- marinated champignons (200-300 g);
- processed cheese (200 g);
- chilled butter (50 g);
- boiled chicken egg (5-6 pcs.);
- boiled potatoes (4-5 pcs.);
- boiled carrots (4-5 pcs.);
- avocado (2-3 pcs.);
- onions (2 pcs.);
- dill/parsley/other fresh herbs (for decoration, 1 bunch);
- mayonnaise (200 g);
- salt, pepper, other spices (to taste).
Preparation:
- Peel the potatoes and grate them on a coarse grater.
- Peel the carrots and grate them on a coarse grater.
- We peel the eggs, separate the whites from the yolks and grate them separately on a fine grater.
- Grate the processed cheese on a fine grater.
- Peel the onion, wash it and cut it into small cubes.
- Wash the avocado, cut off the skin and remove the pit. Cut the pulp into small cubes.
- Open the jar of champignons and drain the marinade. If the mushrooms are large, chop them.
- Open the can of cod liver, drain the excess liquid and mash with a fork.
- Wash the dill and dry with a paper towel. We divide it into small branches.
- Grate the butter on a coarse grater.
- Lay the salad in layers in a deep bowl. The first layer is potatoes. Sprinkle with salt and pepper, grease with mayonnaise.
- The second is half an onion. Making a mayonnaise mesh.
- The third layer is cod liver. Add salt and pepper to taste. Cover with mayonnaise mesh.
- The fourth is mushrooms. Sprinkle with remaining onion. Lubricate with mayonnaise.
- The fifth layer is avocado. Sprinkle with salt and pepper.
- The sixth one is cheese.
- The seventh layer is carrots.
- The eighth layer is butter.
- Ninth – squirrels. We decorate the dish with yolks, laying them out in the shape of mimosa flowers, and sprigs of dill. An example of how to decorate a dish can be seen in the photo for the recipe.
- Before serving, put the salad in the refrigerator for 1 hour to soak.
Bon appetit!
Delicious classic Mimosa recipe: cook with canned fish
It's actually very easy to prepare. The bottom line is that we lay out products in layers. Like a herring salad under a fur coat.
You will need the following ingredients:
- Canned fish in a jar - 1 piece (about 200 grams)
- Boiled potatoes - 2 pieces
- Medium boiled carrots - 2 pieces
- Onion - 2 pieces
- Boiled eggs - 4 pieces
- Mayonnaise, salt to taste
- Vinegar - 1 tablespoon
Preparation:
1. Prepare the products. Cut the onion into small cubes. Place in a separate bowl. Pour a tablespoon of vinegar. Next, add water so that it completely covers the onion. Let marinate for 20 minutes
2. Open the canned fish. Pour out the oil. Place the fish itself on a plate. Remove the seeds. Mash with a fork.
3. Peel the eggs. Divide into whites and yolks.
4. Lay out all prepared products in layers in the following sequence:
Lay out a medium sized layer. So that they are neither thin nor thick.
- Grate half the potatoes on a fine grater. Add salt. Grease with mayonnaise.
- Place a second layer of mashed canned food.
- The third layer is pickled onions. Grease a little with mayonnaise.
- The next layer is the second half of the potato. We also pass through a fine grater. And grease with mayonnaise.
- Next comes the carrots, which we also finely grate. We also grease it with a small amount of mayonnaise.
- The sixth layer is the whites. We do the same manipulations with them. Lubricate with mayonnaise.
- And sprinkle finely grated egg yolks on top.
I recommend covering each layer with a small amount of mayonnaise. But not exactly subtle. Your goal is to make the salad juicy and not watery.
Salad ready. This is the kind of wonderful creation you should get.
