Mimosa salad recipes with canned food - step by step cooking and video

Mimosa can be prepared at home in one of several ways, with the addition of different ingredients, but the recipe for mimosa salad with canned food is especially popular. The main components, except for fish, are vegetables or rice, onions, eggs. The traditional dressing is high-fat salad mayonnaise. Some recipes use butter, cream cheese, apples.

Mimosa - a multi-layer salad with canned fish. Tasty and nutritious. A frequent guest at festive feasts, is popular in everyday lunches and dinners due to the simple cooking process.

The salad received its beautiful name thanks to the top layer of mimosa. Traditionally - from a grated or crushed on the surface of the salad yolk, associated with a delicate spring flower.

Salad was very popular during the Soviet Union. Now housewives often prepare a tasty, nutritious dish that can be beautifully decorated and served on the festive table, like Olivier salad.

About choosing mayonnaise

The best solution for mimosa salad is a thick, high-fat mayonnaise. Lightweight low-calorie cold sauces are healthier, but do not allow the taste of the salad to be fully revealed.

How to make layers in mimosa

3 basic rules

Potato or rice (depending on the recipe) is the basis.

This is a classic version of the salad base ("pillow") for other ingredients, especially canned fish.

Mashed potatoes with a fork are added after a layer of potatoes (rice).

Place the remaining layers in mimosa as you like, for example, divide the grated potatoes into 2 parts and add an additional potato layer to the salad.

The traditional top is a finely grated yolk without a mayonnaise net with decorations from fresh herbs (green onions, parsley, dill, etc.).

When layering mimosa, try to evenly distribute products across the area of the dish. Pay attention to grated carrots and potatoes. Gently sprinkle the ingredients, preventing the formation of lumps.

Mimosa salad - a classic recipe with canned goods

IngredientsServings: - + 6

3 potatoes
carrots 3 pcs
egg 3 pcs
white onion 1 pc
canned pink salmon 200 g
ground pepper to taste
mayonnaise to taste
greens for decoration

Calories and BJU per 100 gCalories: 272 kcalProtein: 7.4 gFats: 24.8 gCarbohydrates: 4.9 gSteps45 min. Video//www.youtube.com/watch?v=LY0gAlcPFyg

Preparing the ingredients for the salad. Boil hard-boiled vegetables and eggs. Pour cold water for easy cleaning. Spread in a separate plate.
I peel the onion from the husk. I rinse and cut finely and finely.
I rub peeled vegetables and eggs on a grater of medium fraction. I shift it on separate dishes.
I take a large and beautiful salad bowl. I lay out the crushed components in layers. The first layer of mimosa salad (base) is potato. I do not ram the vegetable. Spread evenly half the grated ingredient. Squeeze mayonnaise on top and distribute over the entire area of the salad bowl.
For the second layer of salad, I use canned pink salmon. I open the can, drain the liquid. I spread the fish in a plate and soften it with a fork. I put it in a salad bowl on top of potatoes. Optionally add mayonnaise dressing.
Spread onions. If it’s too bitter and vigorous, I put less, having previously doused it with boiling water.
Next in mimosa is the second part of grated potatoes, followed by carrots. Between vegetables I make a small mayonnaise "pillow".
At the end I add a grated egg to the salad. First protein, on top of the yolk.
I decorate with chopped herbs. The classic mimosa salad is ready to be served. The salad will be a great addition to the New Year's table, along with olivier, crab, caesar and classic Greek salad.

Add ground black pepper between layers.

Unusual recipe with canned goods in tomato

Using sprats in tomato sauce is an interesting and bold move in preparing a mimosa salad. The dish has an unusual taste, but it turns out no less nutritious.

Ingredients:

Potato - 3 tubers,
Onion - 1 head,
Carrots - 2 things,
Egg - 6 pieces
Sprat in tomato sauce - 200 g,
Mayonnaise (cold sauce) - to taste.

Cooking:

I boil eggs and vegetables in separate pots. Carrots and potatoes can be pre-peeled for convenience. Boil the eggs after boiling for 5-8 minutes.
I dip the boiled eggs in cold water. I clean, separate the squirrels from the yolks. I prefer to use yolks in the salad for decoration. Add protein as desired.
I clean and finely chop the onion.
I take a sprat from a can in a tomato. I put it in a separate bowl, add chopped onions.
I spread the salad in layers in a large and deep plate. I make a small potato "pillow".
Then I spread the mixture of fish, tomato sauce from a can and onion. I water the mimosa salad with mayonnaise.
I make the next layer again from potatoes grated on a coarse grater. Lubricate with mayonnaise.
I add the grated protein, followed by the yolk.
To decorate the salad, add on top sprigs of fresh parsley.

Bon Appetit!

Mimosa Salad with Mackerel and Cheese

The classic version of the preparation of mimosa salad with canned food. For piquancy and a special taste, grated cheese is used.

Ingredients:

Canned Mackerel - 250 g,
Potato - 3 tubers,
Onions - 1 head,
Carrots - 2 things,
Chicken eggs - 3 pieces,
Hard cheese - 150 g,
Mayonnaise (cold sauce) - 70 ml,
Greens for decoration (parsley) - 3 branches.

Cooking:

I put potatoes with carrots to cook. In another bowl I cook hard-boiled eggs.
While the food is cooking, I do the onion I peel off the husk. I cut into small cubes. With a pronounced bitter taste, scald the onion with boiling water.
Holding boiled vegetables, drain the boiling water. I pour cold water, leave for a few minutes to simplify the cleaning process.
I clean the eggs. Separate the squirrels from the yolks. Grate with a fine fraction (separately) and transfer to different plates.
I rub cheese on a coarse grater.
I take out the canned mackerel from the can, knead with a fork.
I beautifully decorate the salad with the help of a large metal mold. I make the basis of potatoes. Leveling. Add cold mayonnaise, then spread the finely chopped onions.
Once again I don’t lubricate with mayonnaise, canned food is very fat without that.
I’m making a “hat” of egg white on top. Lubricate with cold sauce.
I rub the peeled carrots on a fine grater. Add to the salad. Distribute by area. Add the mayonnaise grid.
For a beautiful design of mimosa I make the top layer of grated egg yolks. I stick in twigs of fresh herbs. I prefer parsley.
To let the salad soak, I put it in the refrigerator for two hours.

Video recipe

Eat on health!

Simple mimosa with cheese and butter

An interesting salad option without the classic vegetable ingredients (potatoes, onions and carrots). The main emphasis in this mimosa recipe is on a combination of cheese and butter. It is prepared very easily, it turns out incredibly tasty.

Ingredients:

Hard cheese - 100 g
Chicken egg - 6 pieces,
Canned pink salmon - 1 can,
Butter (pre-frozen in the freezer) - 100 g (for grater),
Mayonnaise (cold sauce) - 100 g,
Dill - to taste.

Cooking:

Boil the eggs. I clean, I separate the squirrels from the yolks. I rub squirrels on a grater with a large fraction, yolks - on a fine.
I clean the beam and finely chop it.
I open the can with canned goods. I drain the excess liquid, spread the fish. I remove the bones, grind with a fork, turning into a homogeneous mixture. Add onion. I am mixing.
I take a piece of butter from the freezer. Finely shred with a knife or rub on a grater. I do the same with cheese.
I turn to the assembly and design of the salad.
First I put the squirrels. Add cold sauce. The next on the list is mimosa cheese. Again I make mayonnaise mesh. I put fish and onions in a third layer (half of the total volume). Add a little mayonnaise.
I spread the crushed butter, followed by the onion-fish mixture with mayonnaise. As the final touch, chopped yolks with decorations from fresh dill twigs are used.
I put it in the refrigerator for 2-3 hours so that the mimosa is saturated. After the specified time, I take out the salad and serve it on the table.

How to make mimosa salad with saury

Ingredients:

Potatoes - 3 medium sized pieces,
Carrots - 2 pieces,
Cream cheese - 2 things,
Onions - 1 piece,
Chicken egg - 4 things,
Saira - 1 can,
9 percent table vinegar - 2 large spoons,
Mayonnaise, salt to taste,
Greens - for decoration.

Use a fork to check the preparedness of vegetables. Calculating the exact cooking time is quite difficult. The specific value depends on the variety and size of tubers.

Cooking:

Thoroughly wash my potatoes with carrots. I spread it in a pan, pour cold water. I cook until ready.
Pour boiled vegetables with cold water to cool faster.
I put the eggs in a saucepan with cold water. Add 2 tablespoons of salt and pour a little 9 percent vinegar. After boiling, I cook for 7-9 minutes. I shift it to cold water.
I peel the onion from the husk and peel. I rinse under running water. I put it on a cutting board. Shred into small and thin particles. I put it in a deep plate.
I open canned food. I remove the excess fluid and remove the bones, which can ruin the impression of the salad. Spread saury to the cut onion. Mix with a fork, while chopping the fish.
I rub the vegetables on a grater. I lay out in separate bowls. Animal products pre-share. Protein and yolk are separate from each other.
I remove the foil from the processed cheese. I chop.
I form layers of mimosa salad, “collect” prepared ingredients.
I take a deep round dish. I put potatoes, distribute on a plate. Add mayonnaise dressing. Slightly salt (optional). Next comes the saury with the onion. Next are layers of processed cheese and proteins. Add mayonnaise product.
At the final stage I put grated carrots into the salad. Sprinkle on top of the yolks. I don’t do the top mayonnaise net.
I tightly cover the prepared mimosa salad with a plastic wrap. I put it in the refrigerator for 2 hours.

How to make mimosa with sardine in tomato sauce

Ingredients:

Potato - 4 things,
Onion - 1 little thing,
Egg - 4 things,
Sardine in tomato sauce - 250 g,
Carrots - 1 root crop,
Mayonnaise, green onion feathers to taste.

Cooking:

I cook vegetables until cooked. In a separate bowl, bring the eggs to a boil. Boil for 7-9 minutes.
I cleaned cooked and cooled vegetables from the peel.
I take out a large flat dish. I take the shape of a heart. Set on a plate.
With the help of a vegetable grinder, I chop potatoes. I make a mayonnaise grid.
I open a jar of canned sardine. I remove a small amount of liquid with a tablespoon. I rub the rest with the fish. Spread in a salad. Distribute evenly.
Finely chop the onion, spread the sardines on top.
Next in turn to the mimosa is a carrot. I grind like potatoes using a convenient vegetable grinder. Do not forget about mayonnaise.
I crumble the yolk. Then I spread the chopped protein. Top with watering salad with mayonnaise.
I decorate mimosa with feathers of a green onion.

Cooking video

Recipe with Apple, Tuna and Potatoes

Tuna is an incredibly healthy and nutritious fish with minimal fat and lots of protein. Using an apple in mimosa brings a touch of originality to a well-recognized taste and makes it possible to “crunch” salad.

Ingredients:

Potato - 3 medium sized tubers,
Egg - 4 things,
Carrots - 2 pieces,
Onions - 1 head,
Tuna (canned) - 200 g,
Apples - 2 pieces,
Mayonnaise - 6 large spoons,
Salt to taste.

Cooking:

Boil vegetables in their uniforms. At the same time, I put eggs on another burner. Pour boiled salad ingredients with cold water.
While the ingredients of the mimosa are cooled, I clean and finely chop the onion. If the vegetable is very bitter, add boiling water over it.
I clean the cooled ingredients. I take out a convenient vegetable grinder.

Useful advice. Do not use a blender to chop vegetables, otherwise you will get gruel and not finely and evenly grated ingredients.

I grind vegetables (large fraction), eggs, having previously separated the proteins from the yolks (small fraction).

Useful advice. I rub the apple last, so as not to turn black.

I turn to the formation of mimosa. Each of the layers of lettuce, except the yolk top, smeared with mayonnaise. The first in line potatoes. Evenly distribute the crushed product over the dish. I avoid large lumps.
The next layer is canned tuna. A very important addition to the fish will be a finely chopped onion.
I spread the proteins, followed by the carrots (optionally add salt). Finally it's the turn of apples! Be sure to peel the fruit. Rub on a coarse grater.
At the final stage of the formation of mimosa, add the yolk. Beautifully decorated top of the salad.

Done!

Cooking mimosa with saury and rice

Ingredients:

Canned saury (in oil) - 1 can,
Carrots - 4 medium-sized root crops,
Egg - 5 pieces,
Rice - 100 g
Mayonnaise - 300 g
Green onion - 1 bunch,
Salt, black pepper - to taste.

Cooking:

Pre-prepare vegetables for the salad. Spread in a deep pan. I put it on the stove.
I put eggs to cook. I wash the rice with running water. I put it in the dishes. I fill it with water so that the product hides by 4-5 cm. I set the temperature of the burner to maximum. After boiling water, reduce the fire to a value close to the minimum. I cook for 14-18 minutes without lifting the lid. Turn off the stove. I leave the rice to reach 15-20 minutes.
I clean the boiled eggs. Separate the squirrels from the yolks. I rub the squirrels on a grater with a large fraction (small for yolks).
I open saury. I drain the excess liquid. I get the fish out of the can. Knead with a fork, simultaneously choosing bones.
I wash the green onions thoroughly. I'm drying. Finely chopped.
I take a large dish (baking dish). I spread boiled rice. Distribute in a uniform layer. I make a neat mayonnaise net.
Next to the salad I put the fish mass from saury.
For each subsequent layer of mimosa I make a mayonnaise grid. The order is as follows: green onion (for piquancy and harmonious addition to fish), eggs, carrots.
I leave the yolks for the top of the salad, the traditional decoration of the dish. Make a mayonnaise grid is not necessary.
For a rich and pronounced taste, I recommend closing the mimosa with cling film and sending in the refrigerator for two to three hours.

Calorie salad with different ingredients

The energy value of mimosa salad depends on the fat content of mayonnaise and canned fish. In one case, the hostess can use a low-calorie cold sauce along with tuna in her own juice, which contains a minimal amount of fat. In another situation - high-calorie salad mayonnaise and saury in oil.

Due to the difference in the composition of the salad, the ingredients used and their ratio, the caloric value varies.

Therefore, mimosa contains both 160-190 kilocalories (in “lightweight” recipes) and 240-280 kcal per 100 g of product.