Mimosa salad at home. Mimosa salad is a classic recipe: with canned food, with cheese, with rice - the most delicious cooking methods. New Year's salad with hard and melted cheese
Mimosa salad is very common in post-Soviet countries, we offer another variation. Let's prepare Mimosa salad without potatoes with cheese, canned food, it is easy to prepare and tastes good. This is a festive dish that does not require any rare ingredients. There are many recipes for this salad, which indicates its unusual popularity among the people, since its nutritional value and taste will not leave anyone indifferent. The classic recipe contains a certain basis, which can then be supplemented or varied.
Light
Ingredients
- chicken egg - 3 pcs.;
- a can of canned fish: saury or sardines;
- onions - 1 pc.;
- hard cheese - 80 g;
- mayonnaise - 80 g.
Cooking
One of the main components of the salad is eggs. They need to be well cooked. Important point: after boiling for 10 minutes, they should be poured cold water so that the yolks acquire a solid, finished shape. After they are ready, the whites are separated from the yolks.
Now comes the turn of the protein: it must be grated and put on a beautiful dish. This will be the basis for further layers.
Mayonnaise is spread on the prepared base with a tablespoon so that it properly soaks the entire layer made from protein.
Then we open the cans. Depending on the amount of salad to be prepared, there may be several. We spread their contents on a plate, mixing thoroughly until a homogeneous mass is formed. This is best done with a fork.
Carefully lay out the prepared canned fish puree from a plate on a protein base, smeared with mayonnaise, carefully spread over the surface so that an even layer is formed.
Onions are cut as finely as possible, poured with warm water for a while so that its taste is not as vigorous as usual.
After keeping the onion for a short time in warm water, it is laid out on top of a layer of fish and thoroughly soaked with mayonnaise. Thus, a second mayonnaise layer is formed.
Cheese is rubbed on a grater. Depending on preferences, you can use large or very small holes in the grater - this will affect the taste of the dish. Cheese is poured on top of the prepared layers and is also carefully distributed over the surface.
Now comes the turn of the yolks, which were separated at the very beginning. They complete the whole composition: they are also rubbed and sprinkled on top of the finished dish. This layer performs a decorative function, and also adds additional notes to the taste of Mimosa salad.
The final touch is a sprig of dill and parsley that tops this layered salad.
Hostess Secrets
As already mentioned, this recipe has a long history and many cooking options. They mainly concern additional layers - each of them in its own way affects the final taste of the salad:
- Add a layer of potatoes, this recipe, as you have already seen, without potatoes;
- Another option is a layer with boiled rice;
- A significant role is also played by what kind of canned fish is used during cooking. Most often it is sardines, saury or pink salmon. We have prepared before.
- Instead of hard cheese, processed cheese is used - this is the most economical option for preparing a festive dish;
- A layer of finely chopped apples will give Mimosa a special taste.
Salad, invented in Soviet times, is the simplest holiday dish that can be prepared from affordable and cheap products in a short time, decorating the festive table.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
When you need to serve a simple, tasty and satisfying salad on the table, Mimosa is what you need. Products for it are necessary simple and inexpensive, and the result is always excellent. This recipe offers a slightly different interpretation of the classic version, as well as a not very familiar, but effective salad serving.
Required products:
- boiled potatoes - 3-4 pcs.;
- boiled chicken eggs - 3-4 pcs.;
- pollock liver - 2 cans;
- fresh cucumbers - 3 pcs. for salad and 1 pc. for decoration;
- pickled cucumbers - 3 pcs.;
- hard cheese - 100 g;
- mayonnaise - 250 g;
- green onion - for decoration.
Preparation time - 40 minutes.
Cooking time - 40 minutes.
1. Boil potatoes and eggs. Cool, clean.
2. Spread cling film. Grate potatoes on it, laying it tightly in a rectangle. Make a mesh of mayonnaise.
3. Grate pickled cucumbers, evenly distribute, lightly grease with mayonnaise.
4. Pour out excess oil from canned fish, knead the contents, lay out the next layer. If desired, pollock liver can be replaced with the usual canned fish in oil or in its own juice.
5. Lay out the eggs, crushed on a grater, with a new layer, lightly coat with mayonnaise.
6. Finely chop fresh cucumber, lay the top layer.
7. Using cling film, roll the salad into a roll and place on a dish. For decoration, finely chop the cucumber and green onion, grate the cheese. Lay oblique.
Due to its name, the salad is associated with the spring holidays on March 8, but despite this, it is prepared mainly in the cold season. This dish is very popular and loved by many. Almost every family holiday on the table is this puff salad: it, along with Olivier and Herring under a fur coat, has become a classic.
This salad appeared relatively recently - in the late 70s. The composition includes the most simple products, which can be found in our refrigerator, and, nevertheless, the salad is still relevant today.
At first glance, it may seem that cooking "Mimosa" is simple. In total, it is necessary to lay out all the ingredients in layers on everything. But to really cook delicious salad, you need to call your subtleties and secrets.
This article contains recipes, thanks to which you can easily and quickly prepare Mimosa salad without potatoes. Most of all, this option will appeal to those who are on a diet, but cannot refuse a delicious holiday dish.
This salad takes time to soak. It is best to cook it overnight so that it soaks overnight while standing in the refrigerator.
To prepare this salad, you need to use lettuce onions. If it is not available, then the usual one will do. After cutting it, you need to pour boiling water over it, this will eliminate excessive bitterness.
How to cook mimosa salad without potatoes - 15 varieties
The classic recipe is the most balanced in its taste. The exclusion of potatoes from its composition did not negatively affect its taste, but it significantly affected the number of calories.
Ingredients:
- Carrots - 3 pcs.
- Salad onion (white or red) - 1 pc.
- Eggs - 4 pcs.
- Canned fish - 200 gr
- Mayonnaise
- Greens
Cooking method:
Boil carrots. Hard boil eggs.
Carefully separate canned fish from the bones, drain the oil and mash with a fork. The most popular option for making Mimosa is saury.
Put the fish layer on the dish. It is best to use a flat dish without indentations. Lubricate with mayonnaise.
Finely chop the onion and arrange on top of the fish. Lubricate again with mayonnaise.
It is important not to overdo it with the onions, so as not to bring down the taste of other ingredients!
Grate carrots on a fine grater. Put on top of the onion and coat with mayonnaise.
Grated egg whites on top. And again a layer of mayonnaise.
Decorate the salad with crumbled egg yolks and herbs.
A popular ingredient for Mimosa salad is cheese. Try the cooking option with this set of products.
Ingredients:
- Carrots - 2 pcs.
- Eggs - 3 pcs.
- Hard cheese - 150 gr
- Canned fish - 200 gr
- lettuce onion
- Mayonnaise
- Greens
Cooking method:
Open the carrots and hard boiled eggs in advance. Grate carrots on a fine grater.
Peel the eggs, separate the yolks from the proteins and grate separately.
Finely chop the onion.
Cheese grate on a fine grater.
Drain the oil from the canned food and get rid of the bones. Mash the fish with a fork.
We spread a layer of fish, coat with mayonnaise.
A layer of onion, coat with mayonnaise.
A layer of cheese, coat with mayonnaise.
A layer of carrots, coat with mayonnaise.
A layer of egg white, coat with mayonnaise.
Crumble a layer of yolk and decorate with herbs.
You can replace potatoes in Mimosa salad with rice. Very tasty and appetizing!
Ingredients:
- Boiled rice - 0.5 tbsp.
- Carrots - 3 pcs.
- Eggs - 3 pcs.
- Canned fish - 200 gr.
- Salad onion - 1 pc.
- Mayonnaise
- Greens
You can use mackerel or saury.
Cooking method:
Boil carrots and hard boiled eggs.
Grate the cooked carrots on a fine grater.
Separate the yolk from the protein and grate separately.
Remove canned fish from oil and bones, mash with a fork.
Finely chop the onion.
Spread in layers: rice, canned fish, onions, carrots, egg white, yolk.
Coat each of the layers with mayonnaise, except for the last one. The yolk layer will serve as a decoration.
Decorate with greenery on top.
After preparing the salad, it is advisable to send it to the refrigerator so that it soaks. This will take a couple of hours.
According to this recipe, the salad will turn out tender and airy. It will be a great addition to your holiday table.
Ingredients:
- Onion - 1 pc.
- Eggs - 3 pcs.
- Carrot - 1 pc.
- Canned fish - 200 gr
- Frozen butter
- Vinegar
- Mayonnaise
Cooking method:
Soak the onion in vinegar first. Remove and dry after 15 minutes.
Hard boil eggs. Separate the yolks from the proteins, grate separately.
Grate the frozen butter on a fine grater.
Spread in layers, spreading with mayonnaise: protein, fish, onions, carrots, butter.
At the end, lay out a layer of yolk without mayonnaise. Decorate with greenery.
Learn more about the salad and its preparation here:
The apple gives a slight acidity to the salad, which makes the taste fresh and pleasant.
For "Mimosa" use a variety of apples "Semerenko"
Ingredients:
- Canned fish - 200 gr
- Carrots - 200 gr
- Salad onion - 1 pc.
- Eggs - 3 pcs.
- Cheese - 200 gr
- Apple - 1 pc.
- Mayonnaise
You need to use strong and juicy apples.
Cooking method:
Hard boil eggs. Separate the whites from the yolks and grate separately.
Cheese grate on a fine grater.
Separate canned fish from oil and bones, mash with a fork.
Finely chop the onion.
Grate the apple.
Put a layer of fish, cover it with mayonnaise.
Then a layer of onions. Lubricate with mayonnaise.
Protein layer. Lubricate with mayonnaise.
Apple layer. Lubricate with mayonnaise.
Layer of cheese. Lubricate with mayonnaise
layer of carrots. Lubricate with mayonnaise.
The last layer is laid out the yolk and decorated with greens.
Ingredients:
- Cod liver - 200 gr
- Eggs - 6 pcs.
- Frozen butter - 250 gr
- Carrots - 2 pcs.
- Onion - 1 pc.
- Mayonnaise
Cooking method:
Boil carrots.
Finely chop the onion.
Grate frozen butter.
Put in layers, spreading with mayonnaise: proteins, liver, onions, carrots, butter.
Instead of canned fish, fish sticks are often used. Try it, perhaps this is the option that you and your household will like the most!
Ingredients:
- Hard cheese - 150 gr
- Crab sticks - 200 gr
- Salad onion - 1 pc.
- Butter frozen - 120 gr
- Eggs - 3 pcs.
- Mayonnaise
Cooking method:
Boil carrots. Let cool and cut into small pieces.
Hard boil eggs. Peel, separate the whites from the yolks. Rub separately.
Finely chop the crab sticks.
Finely chop the onion.
Lay the egg whites in the first layer. Lubricate with mayonnaise.
Then grated cheese on a fine grater. Lubricate with mayonnaise.
Butter.
Then lay out the onion. Lubricate with mayonnaise.
Then crab sticks. Lubricate with mayonnaise.
An egg yolk is laid out on top of everything. Decorate with greenery on top.
Salad without potatoes, thanks to the ingredients grated on a fine grater, becomes tender and airy.
Ingredients:
- Canned fish - 200 gr
- Eggs - 5 pcs.
- Cheese - 200 gr
- Carrots - 2 pcs.
- Onion - 1 pc.
- Mayonnaise
Cooking method:
Boil carrots. Grate on a fine grater.
Separate the fish from the oil and bones, mash with a fork.
Hard boil eggs. Separate the yolks from the proteins and rub separately.
Finely chop the onion.
Grate cheese.
Put in layers, spreading with mayonnaise: proteins, canned fish, onions, carrots, butter.
The last layer is made from yolks. Top with greenery
To prepare Mimosa, you can use regular fillet instead of canned fish.
Ingredients:
- Salmon fillet - 200 gr
- Eggs - 4 pcs.
- Carrots - 150 gr
- Cheese - 150 gr
- Green onion - 1 bunch
- Mayonnaise
- Greens
Cooking method:
Boil salmon in salted water. Remove bones and cut into small pieces.
Boil carrots. Let cool and grate on a fine grater.
Grate the cheese also on a fine grater.
Boil hard-boiled eggs. Separate the yolks and whites. Grate separately from each other.
Chop the onion.
Spread in layers, spreading each with mayonnaise: squirrels, fish, carrots, onions and cheese.
The last layer of yolk does not need to be smeared.
Decorate with greenery on top.
Fresh trout can perfectly replace canned fish. It turns out very tasty.
Ingredients:
- Trout fillet - 200 gr
- Eggs - 5 pcs.
- Cheese - 200 gr
- Carrots - 2 pcs.
- Onion - 1 pc.
- Mayonnaise
Cooking method:
Boil carrots. Grate on a fine grater.
Boil fish. Separate from the bones and finely chop.
Hard boil eggs. Separate the yolks from the proteins and rub separately.
Finely chop the onion.
Grate cheese.
Lay out in layers, spreading with mayonnaise: squirrels, fish, onions, carrots, butter.
The last layer is made from yolks.
Decorate with greenery.
Another appetizing option for cooking a dish without adding potatoes.
Ingredients:
- Cheese - 200 gr
- Eggs - 4 pcs.
- Canned fish - 200 gr
- Frozen butter - 100 gr
- Salad onion - 1 pc.
- Mayonnaise
Cooking method:
Hard boil eggs. Separate the proteins from the yolks, grate separately from each other.
Separate the fish from the oil and bones, mash with a fork.
Cheese grate on a fine grater.
Lay out in layers, coat with mayonnaise: proteins, cheese, fish, onions.
At the end, the salad is covered with egg yolk and garnished with herbs.
What kind of fish to add to Mimosa is up to you. The main thing is that it is combined with the rest of the ingredients. The most popular are canned fish from saury, pink salmon and tuna, cod liver. But you can try to cook a dish with the addition of lightly salted salmon.
Ingredients:
- Lightly salted salmon - 200 gr
- Carrots - 2 pcs.
- Eggs - 3 pcs.
- Onion - 1 pc.
- Mayonnaise
- Greens
Cooking method:
Boil hard-boiled eggs. Separate the proteins from the yolks, grate separately.
Boil carrots and grate on a fine grater.
Finely chop the onion.
Remove the bones from the fish and cut into small pieces.
Spread in layers, coat thoroughly with mayonnaise: fish, onions, carrots, squirrels.
At the end lay out a layer of egg yolks, decorate with herbs.
Here you can find the recipe for "Mimosa" with lightly salted salmon:
Recall everything: 10 New Year's Soviet dishes
Legendary Soviet appetizers, salads, hot dishes and desserts. These dishes adorned our New Year's table not one decade. Why don't we remember these soulful feasts and prepare unforgettable classics?
Salad appeared in Soviet times. It got its name from the resemblance of grated yolk to mimosa flowers. The composition of the Soviet "Mimosa" included canned fish, boiled eggs, onion, cheese, mayonnaise.
Over time, the salad changed, ingredients were added or replaced. Today, there are many variations of the dish. For example, the Classic Mimosa salad, which uses potatoes and carrots instead of cheese. The option with the addition of boiled rice is also popular. An apple gives an unusual taste to a classic salad. Recipes are widespread in which canned fish is replaced with crab sticks, salmon or cod liver.
When cooking, it is important to use thick, high-calorie mayonnaise; low-calorie sauces will spoil the true taste of a real salad.
The Mimosa recipe with apples is especially interesting. Thanks to these fruits, the salad that is familiar to everyone acquires a sweet and sour aftertaste. If it is prepared for adults, then it is better to use green apples, if for a children's audience, then red ones. This salad is perfect not only for any holiday, but also for a family dinner.
The process of its preparation is not difficult: it only requires accuracy and patience to lay out each layer evenly. And compliments to the hostess are provided!
MIMOSA SALAD RECIPE WITH APPLES
What do you need:- 1 can of canned fish (you can use any canned fish in oil: pink salmon, saury, sardines)
- 3 medium sized onions
- 5 eggs
- 5 medium sized potatoes
- 1 apple
- 3-4 medium sized carrots
- greens, salt, mayonnaise - to taste
How to cook Mimosa salad with apples:
Wash potatoes and carrots and boil in their skins and cool to room temperature.
Boil the eggs separately.
Onion cut into small squares.
Peel the cooled vegetables and grate on a coarse grater, separately from each other.
Peel the eggs and separate the yolks from the whites. Grate the whites on a coarse grater, and the yolks on a fine grater.
Put canned food on a plate and mash with a fork.
Peel and grate the apple on a coarse grater.
Now you can start assembling the salad. The ingredients should be laid out in layers. After each layer, you need to apply mayonnaise, the last time - before the yolk. Take a flat plate and spread the grated potatoes over the entire area. The second layer will be canned fish. The third layer is finely chopped onion. The fourth is proteins. The fifth layer is carrots. And finally, an apple. Salad is sprinkled with yolk on top. You can decorate with greenery. If you put the finished salad in the refrigerator for a couple of hours, it will become juicier and more tender.
By the way, Mimosa salad can also be made into a portioned dish. To do this, it must be laid out on small flat plates according to the number of guests.
Mimosa enjoyed wide popularity during the Soviet era. Experienced housewives transferred the recipe to modern life. The name of the salad was due to the top layer of egg yolk, which is associated with spring inflorescences. The dish is served not only to the festive, but also to the everyday table. In terms of demand and universal love, mimosa can compete with the famous Olivier. Consider the most delicious recipes in order.
Mimosa salad: cooking rules
Regardless of the recipe, there is a certain sequence of laying out the layers.
Layer 1- boiled grated potatoes are laid out at the bottom of the dishes (in some recipes it may be absent). At the same time, the base does not need to be rammed, try to maintain a porous and airy texture. Lubricate the potatoes with high-fat mayonnaise sauce.
Layer 2- followed by canned fish. First, remove all the bones, then mash the saury or pink salmon with a fork. The type of canned food is chosen at the discretion of the hostess.
Layer 3 Now it's time to lay out the onions. Chop it into rings or half rings, soak in table 6% vinegar for 5-7 minutes. Such a move will help eliminate bitterness. Wring out, place on top of canned fish and grease with fat mayonnaise.
Layer 4- you need to lay out boiled potatoes again, grated on a coarse grater. Try to adhere to the rule of airiness, the vegetable should not be rammed. Spread the layer with mayonnaise.
Layer 6- now you need to grate the boiled egg whites, then place them on top of the carrots. The product must be compacted so that the salad does not crumble in the future. Lubricate this layer with mayonnaise.
Layer 7- at the final stage, grate the egg yolks or crush them with a fork. Mix with grated hard cheese (optional) and finely chopped herbs. Lay on top of the total mass and decorate the sides.
Mimosa traditional recipe
- butter (solid, frozen) - 90 gr.
- onion - 110 gr.
- high-fat mayonnaise (from 65%) - 185 ml.
- egg - 5 pcs.
- potatoes - 3 tubers
- canned saury, salmon or tuna - 1 pack
- hard cheese (for example, "Dutch") - 160 gr.
- dill - 30 gr.
- Boil chicken eggs, then cool each of them, peel. Separate the yolks from the whites, grate the latter. Break the yolks into crumbs with a fork.
- Remove the shell from the onion, cut into half rings. Now soak in vinegar solution or dip in boiling water to remove bitterness.
- Wash the green dill, leave a few branches for decoration, chop the rest. Grate the hard cheese using the fine section tool.
- Uncork the container with canned food, drain the oily liquid. Remove the bones from the fish, mash the flesh with a fork. Boil and peel the potatoes, grate them after cooling.
- Start sorting lettuce. Put potatoes on the bottom of a transparent salad bowl, do not press the contents. Lubricate the layer with mayonnaise, lay out the mashed fish.
- Now season the composition with chopped onions, again pour the sauce. Make a potato layer by seasoning it with mayonnaise. Now place the grated squirrels and chopped greens.
- Next, you need to divide the entire volume of the yolks into 2 parts, one of which is mixed with cheese. Pour this mixture over the egg whites. Pour with mayonnaise, place the grated butter.
- Now decorate the salad with the second half of the yolks, lightly tamping. Garnish the dish with dill or parsley sprigs. Place in refrigerator for 30-45 minutes. After this time, start tasting.
Mimosa with melted cheese
- fish-based canned food (any) - 280-300 gr.
- hard cheese (preferably Cheddar) - 120 gr.
- greenfinch (any) - in fact
- potatoes - 3 pcs.
- turnip onion - 3 pcs.
- mayonnaise sauce from 67% fat - 210 gr.
- processed cheese(frozen) - 100 gr.
- First, wash the potato tubers, boil them until fully cooked and let cool. Then remove the uniform, grate the vegetable on a medium-grained grater.
- Remove the husk from the onion, cut it into half rings. mix hot water with salt, dip the onion into this solution. Insist for a quarter of an hour so that all the bitterness is gone. Then press.
- Open the can, drain the oil, if any, or juice. Remove the bones from the fish so that they do not interrupt the taste. ready meal. Mash the pulp with a fork.
- Prepare a transparent or translucent salad bowl so that the layers are clearly visible. Put grated processed cheese on the bottom, brush this layer with mayonnaise sauce.
- Now make a fish row, then an onion row. Season again with mayonnaise. On the way, a layer of grated potatoes, similarly filled with sauce.
- The final stage has come. Grate Cheddar or any other hard cheese. Decorate the entire contents of the salad bowl with it. Sprinkle some chopped dill on top. Leave in the cold for 25 minutes.
Mimosa with carrots
- potatoes - 270 gr.
- onion - 60 gr.
- carrots - 120 gr.
- fatty mayonnaise sauce - 40 gr.
- canned saury or tuna - 250 gr.
- egg - 5-6 pcs.
- table vinegar - 10 ml.
- beet sugar - 20 gr.
- Rinse the potato tubers, wash them and boil them. Do the same with carrots. Remove the skin from the vegetables, cool, then grate on a medium-grained grater.
- Now boil the eggs, let them cool down. Onions get rid of the husks, chop into thin half-rings. Mix granulated sugar with vinegar and water. Soak the onion in this mixture for 10 minutes.
- Drain the oily liquid from the canned food, free the saury from the bones and mash. Send to a salad bowl, then pour with mayonnaise and smooth the layer with a spoon.
- Separate the squirrels from the yolks, grate the latter or chop finely. Put the saury on top. Brush again with sauce. Now the turn of the grated carrots has come, it is laid out on the eggs.
- After re-dressing the salad with mayonnaise, put the onion squeezed out of the water, grated potatoes. Cover with sauce, crumble the yolks rubbed through a sieve on top.
- boiled chicken egg - 4-5 pcs.
- canned liver (preferably cod) - 1 pack
- red onion (large) - 50 gr.
- fresh greenfinch - in fact
- boiled potatoes - 3 tubers
- fatty mayonnaise sauce - 145 ml.
- hard cheese - 110 gr.
- First you need to remove the husk from the red onion, then cut the vegetable into rings. To eliminate possible bitterness, dip the onion in boiling water for 15 minutes or soak in vinegar.
- Open a jar of cod liver, drain off excess liquid. Transfer contents to a separate bowl and mash with a fork. Prepare a few bowls for other ingredients.
- Grate the boiled egg whites in one bowl, place the yolks mashed with a fork in the second. Fill the third with grated hard cheese, the fourth with grated potatoes.
- Now rinse the greens. The volume is chosen according to personal preferences. Chop the dill and parsley, leaving a few branches for garnish.
- Now choose a salad bowl of the right size, start creating the dish. Put the potatoes on the bottom, filled with mayonnaise. Then place the grated cheese, liver. Cover lightly with sauce again.
- Send the chopped proteins to the dish. Lightly grease with mayonnaise. Decorate the finished salad with crushed yolks and put in the refrigerator. After about half an hour, start your meal.
Mimosa with smoked fish and apples
- apples (sweet and sour variety) - 50-60 gr.
- pink salmon (hot smoked) - 330 gr.
- egg - 6 pcs.
- potato tuber - 2 pcs.
- white onion - 60 gr.
- mayonnaise - 250 gr.
- Rinse the potatoes to remove dirt. Boil, cool and remove the uniform. Grate the tubers on a grater with medium holes.
- Now boil the eggs. After cooling, separate the yolk from the protein. Grate or chop the last one. Mash the yolks in a convenient way.
- Peel the onion and cut it into thin rings (you can use half rings). Mix boiling water with salt, soak the onion in this solution for a quarter of an hour.
- Process the smoked pink salmon. From it you need to select the bones, and disassemble the pulp with fibers or grate. Proceed to the formation of layers of lettuce.
- Take a clear glass container. Place ½ of the grated potato on the bottom, season with mayonnaise. Then lay out ½ of the entire volume of pink salmon and chopped onion. Top with sauce again.
- Place a portion of the grated egg white and the rest of the potatoes on top of the sauce. Next - the second half of pink salmon. Now remove the skin from the apple, start rubbing it directly on the fish.
- Lubricate the entire salad with mayonnaise sauce, then lay out the rest of the proteins and chopped yolks. Send the mimosa to the refrigerator for half an hour to an hour, serve after cooling.
Mimosa in lavash
- cheese "Gouda" or "Russian" - 180 gr.
- canned sardine or saury - 300 gr.
- egg - 3 pcs.
- sour cream with a fat content of 25% - 125 gr.
- Armenian lavash - 3 pcs.
- dill - 25-30 gr.
- green onion - 30 gr.
- mayonnaise with a fat content of 30-50% - 140 ml.
- First, prepare the mimosa sauce. To do this, combine sour cream with mayonnaise, leave in the refrigerator until use. Boil chicken eggs, let them cool and grate.
- Rinse the green onion, chop. Chop the dill in the same way. Now spread the pita bread on the table, grease with the prepared sauce.
- Combine chopped eggs with two types of greens, put this mixture on top of the sour cream-mayonnaise mixture. Pour out the liquid from the canned food, remove the bones from the fish. Chop the pulp with a fork.
- Now place the sardine or saury on the second pita bread smeared with sauce. Put this pita bread on the first one, spread the third one on top. Put the sauce on the bread base, put the grated cheese. Now start rolling.
- Turn the top and bottom edges inward so that the filling does not fall out. Start rolling the pita bread into a roll, holding it with your fingers. When you get the "sausage", wrap it in foil.
- Leave the soaking dish in the refrigerator. For this, 3-5 hours of exposure is enough. Before serving, chop the roll with a sharp knife, serve, decorating with sprigs of greenery.
- cheese "Gouda" or "Peshekhonsky" - 160 gr.
- fresh egg - 5 pcs.
- steamed rice - 180-200 gr.
- freshly ground black pepper - 3 pinches
- mayonnaise 67% fat - 180 gr.
- canned salmon - 1 can
- butter - 90 gr.
- salt - to taste
- white or red onion - 90 gr.
- Put the butter in the freezer ahead of time to harden it. Hard boil an egg, separate the whites from the yolks. Finely grind each component of the egg with a sieve or chop.
- Boil the steamed rice according to package instructions. Drain in a colander to dry, leave for 10 minutes. After this time, add to the side dish 20 gr. grated butter and 20 gr. mayonnaise sauce.
- Add salt and ground pepper, mix the ingredients until smooth. Free red or white onions from the husk, soak in vinegar, then grate on a grater with large holes.
- Chop the cheese. Remove canned fish from oil or juice, rub with a fork. Start laying the ingredients in the salad bowl in layers. First comes 1/3 of the fish, then the whole volume of rice, then cheese.
- The listed components are poured over with mayonnaise, after which they are covered with mashed protein, the remaining fish and grated onions. Brush the salad again with dressing.
- Now divide the available number of yolks into 2 parts. Put the first one on top of the mayonnaise layer. Cover with butter passed through a grater. Once again, decorate the salad with yolks, leave in the cold for a third of an hour.
Mimosa with salmon and pink salmon
- greens - optional
- onion - 1 pc.
- carrots - 120 gr.
- potatoes - 130 gr.
- canned salmon - 150 gr.
- pink salmon in its juice - 160 gr.
- mayonnaise - 175 ml.
- Boil potato tubers, let them cool. Peel the tubers from the uniform, grate on a coarse grater. Boil the carrots, after cooling, cool it, chop with a grater.
- Separate boiled eggs into yolks and whites. Grind the second with a knife, wipe the first with a sieve. Dip onions in boiling water and leave for 15 minutes to eliminate bitterness.
- Uncork a can of canned food. Pour the liquid from both containers, mash the fish with a fork. The components are ready for packaging, prepare a salad bowl.
- First put the salmon on the bottom, then the pink salmon and onion rings. Spread the ingredients with mayonnaise, then crumble the potatoes and salt.
- Season the salad again with mayonnaise, add carrots and sauce. Crumble the squirrels with herbs inside, cover with mayonnaise. Top the salad with egg yolks and cheese (optional).
Fish salad according to the classical technology does not involve the addition of exotic fruits. Mimosa is prepared with canned fish, onions, herbs, egg yolk, cheese. Many housewives prefer to supply the dish with apples or rice, enhancing the aftertaste.
Video: how to make mimosa salad