Salad "Mimosa" - one of the varieties of snacks, known since Soviet times. The secret of its popularity in the win-win compatibility of products, ease of preparation and accessibility of ingredients. Therefore, as before, and now it is in demand, and in the search engine, beginning hostesses are increasingly hammering: “mimosa salad is a recipe with canned food” ... There are many varieties of dishes today - with canned food and cheese, with canned food and rice. Let's start with the basic classic recipe.

Classic Mimosa salad with saury

Mimosa traditional salad is a dish in which the main component is canned fish - natural or with the addition of oil, as well as boiled eggs, boiled vegetables - potatoes and carrots. Onions are added for pungency, juiciness and piquancy, and mayonnaise for a bunch of layers. "Mimosa" is perfectly obtained from almost all canned goods, but the best choice is, of course, salmon, saury, pink salmon, and mackerel. This dish is often present at a festive feast, but the simplicity of the ingredients and their availability allow you to cook it quite often. Which many do, infinitely applying imagination and changing the classic recipe.

Important: Like all salads, which are prepared in layers, "Mimosa" requires the correct supply. You can, of course, arrange the salad in a crystal vase in the old fashioned way so that bright layers are visible. But better use ready-made forms or servings in glasses. A salad looks good, laid out in a salad bowl in layers on the contrary. In this case, the film is laid down, the layers are laid in the opposite direction from above, after which the salad bowl is turned over, the dish is freed from the film and becomes the highlight of the program - so beautiful is Mimosa!

Let's say you make a salad on a shared platter.

So, for cooking we need:

  • a jar of good canned saury;
  • one large carrot, boiled in advance and chilled;
  • four boiled potatoes;
  • 1 onion;
  • 4 boiled eggs;
  • mayonnaise;
  • salt to taste and greens.

The question of how much to take mayonnaise is up to you. If you like a thick layer, take a 250 gram bag. But for less consumption of the product, as well as to preserve the airiness of the dish, it is better to apply mayonnaise with thin dash lines. To do this, cut the corner of the bag a little and, squeezing out thin strips, simply hatch layer by layer. And not greasy, and beautiful, and most importantly, does not crush layers.

First, fish, mashed and freed from juice, are stacked in turn, then comes a layer of crushed protein, followed by a layer of potatoes. We slightly add the vegetable, then put the carrots and chopped yolks. All layers are interspersed with mayonnaise. The top is decorated with greenery.

Tip: If you are preparing a classic salad recipe, try putting another layer in the middle - grated and slightly pickled pickled cucumber from excess juice. It will change the fresh taste of "Mimosa", giving an interesting note!

Step-by-step recipe with canned pink salmon with butter and cheese

We will show step-by-step cooking on the example of another tasty salad option - Mimosa with pink salmon and cheese. In this recipe, not only the composition, but also the sequence of layers is slightly changed.

More materials:mimosa salad with pink salmon

 

Since pink salmon is a low-fat and dry fish, leave a little liquid, kneading canned food with a fork. It will turn out tastier if you put it on potatoes so that the vegetable is slightly saturated with the juice remaining in the fish. Sometimes it is advised to put protein in the second layer, but experience shows that it is best to fish (in any salads, including Mimose and in a herring under a fur coat) precisely with potatoes.

We will prepare:

  • a jar of pink salmon;
  • a couple of boiled potatoes;
  • one onion and boiled carrots;
  • three eggs;
  • 100 g of cheese and 50 g of butter.

Step by step it looks like this:

  1. Sprinkle a little mayonnaise on the bottom and spread the potatoes. It can be grated on a coarse grater, or can be cut into small cubes. It is important that carrots and proteins are further chopped in the same way. Potatoes can be slightly salted on top to enhance the taste and pungency, otherwise the salad may turn out to be fresh.
  2. Put canned fish.
  3. Finely chop the onions and arrange them in the next layer. Apply a little mayonnaise.
  4. Next - chopped onions and mayonnaise.
  5. Next, take the frozen oil and grate it. Ideally, if it is a small chip.
  6. Next, put the crushed egg whites.
  7. Again, apply a grid of mayonnaise and spread the chopped carrots.
  8. The penultimate layer is cheese, mayonnaise, grated on a fine grater.
  9. Completes the entire layer of chopped as finely as possible yolks. They are not covered with mayonnaise, because it is the fluffiness of the yolk grains that makes the salad look like a scattering of mimosa flowers.

For decoration, you can use finely chopped feather onions, sprigs of dill or parsley.

Before use, you need to give the salad a little time to insist in the cold.

Mimosa salad with apples

Some people think that Mimosa salad is tasty, but heavy if you add butter and cheese to it. For those who are worried about calories, you can offer a slightly lite salad with pink salmon. Instead of cheese and butter, you just need to add a green apple, grated on a coarse grater. In order for the apple not to darken, it must be sprinkled with lemon juice - the dish will only benefit from this, acquiring a spicy sourness.

All other layers are done in the same order.

Recipe with Rice and Crab Sticks

Completely departing from the standard of preparation, you can cook a very decent salad based on frozen crab sticks. Such a salad will cost even less, and its taste will be filled with new notes.

Some housewives replace fish with chopsticks, combining them with potatoes.But we suggest replacing potatoes with a more suitable “filler” for this case - boiled rice.

By the way, a salad with canned fish goes well with these ingredients.

Would need:

  • half a glass of boiled and chilled rice;
  • a pack of thawed crab sticks;
  • bulb;
  • three boiled carrots;
  • three to four boiled eggs;
  • mayonnaise and greens.

Layers are laid out, alternating with mayonnaise, in the order in which they are given in the recipe. Top, as usual, is decorated with green sprigs of dill, onion and parsley.

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