Mimosa salad is sincerely loved by several generations of Russians. Each housewife's own salad recipe with sardine, and not one option is alike, despite the same components. In this collection, we have collected the best recipes for Mimosa.

Classic Mimosa Salad with Sardine

The history of the salad has several decades - in the distant 60s there was a shortage of anything, but not canned fish. Inventive Soviet housewives instantly came up with a way to ennoble canned food, wrapping them with a tender coat of vegetables and mayonnaise sauce. With all the unusual combination of ingredients, the dish comes out tasty, and with some skills - not at all heavy and juicy.

For cooking, we need:

  • potatoes - 3 medium-sized tubers;
  • eggs - 4 pcs.;
  • carrots - 1 pc. (quite large);
  • onions - 1 pc.;
  • can of sardine in its own juice - 1 pc.;
  • pack of mayonnaise - 250 g.

Cook vegetables in advance, cool and clean. Cut the onion into cubes, scald with boiling water, removing all the bitterness. Open a jar of sardines, drain the butter, knead with a fork into neat small fibers (or cubes). We will prepare a large flat dish or a form with silicone sides - here we will lay out layers of salad. In order for the first layer to lie better on the plate, you can lightly grease the clean plate with mayonnaise. And now we start collecting.

Follow the instructions:

  1. The first layer will be potatoes - we rub it on a coarse grater. Lubricate with a thin layer of mayonnaise.
  2. The second layer is fish: we carefully distribute the sardine over the entire surface of the potato.
  3. The third layer is onions. It should not be too much, otherwise the salad will turn out to be "vigorous", because onions can completely interrupt the taste of the remaining ingredients.
  4. Lubricate the layer with mayonnaise again.
  5. We spread the grated egg whites on the onion, grease them with mayonnaise.
  6. Put grated carrots on top of the eggs and repeat the sauce.

The topmost layer should consist of yolks grated on a fine grater: fluffy balls resemble a blooming mimosa, which gave the name salad.

The salad should be infused for at least a few hours. And it is better to do it in advance and leave to soak at night at room temperature. They serve “Mimosa”, cutting like a cake: the layers are beautiful, colorful and the salad looks no worse than expensive gourmet snacks.

A little trick: if you cut the soft packaging at the corner, you get a kind of culinary bag, which is used by confectioners for cream fillings; we will make a thin mayonnaise net.

With cheese

Mimosa combines surprisingly well with hard, spicy and spicy cheeses like Gouda: it gives a subtle piquancy, a subtle spice. In this case, we act very simply: take the basic recipe as a basis. We make a layer with eggs from eggs as a whole, without separating the yolks. But we rub the cheese on a fine grater on top to get a beautiful cheese cap.

Do not make the layers dense: they should be light, fluffy, then the salad will melt; if it seems to you that Mimosa turned out to be thin, just repeat the layers and it will resemble a delicious snack cake.

You can add a cheese layer inside the salad by rubbing it on top of fish and potatoes: the dish will be more satisfying, the cheese flavor will sparkle brighter. Mayonnaise must again become a topping - again a net. He saturates the cheese and makes the dish delightfully tender.

Rice Cooking Recipe

Mimosa salad can be prepared without potatoes, replacing it with rice: in some families they love only this variation. First of all, boil half a glass of rice, 4 eggs, a large carrot or 2 medium tubers. We clean the vegetables from the skins, three on a fine grater, distributing them in separate plates.

We collect the salad like this:

  1. Put rice in the first layer.
  2. Rub hard cheese.
  3. Put egg whites on top.
  4. Add fish.
  5. Sprinkle the fish with onions.
  6. Three carrots.
  7. Garnish with grated squirrels.

Lubricate the layers with mayonnaise, add salt. Rice is rather bland, so the appetizer needs salt a little more than the usual option. Rice "Mimosa" should be well infused, and served in portions.

You can prepare a salad in portions, laying layers in culinary rings; even if it’s more troublesome, but the presentation is stylish and modern.

Mimosa salad with apples

Some chefs always prepare a salad, adding a sweet and sour apple: Mimosa acquires an interesting flavor, additional juiciness and splendor. An apple makes a meal easier, and you want to eat it spoon by spoon.

 

For cooking, it is important to take any sweet and sour variety. An apple should not be large: as planned, it is only barely guessed in a salad, but does not play a dominant role. We make layers, as in the classic recipe, and on top of the carrots we rub on a coarse grater a piece of apple without skin and seeds.

Some housewives rub vegetables on a too fine grater, but you can’t do this: otherwise Mimosa will turn into an unappetizing porridge; better to take a grater with medium holes.

This dish is especially appreciated by everyone who loves a combination of fruits with fish or meat, prefers light snacks, but lovers of hearty “brutal” salads will rather choose the option where cheese and butter are added at the same time.

With butter and cheese

In the Soviet cookbooks, Mimosa is described as a dish where butter necessarily goes. Slightly melting in the process of impregnation of the salad, it gives fat and creaminess, wonderfully combined with fish.

To prepare, repeat the layers in the following sequence:

  1. Three potatoes.
  2. Add fish and onions.
  3. Rub the butter.
  4. Add a layer of carrots.
  5. Repeat the oil layer.
  6. Rub the whole eggs.
  7. Do not forget to grease the layers with mayonnaise.

If canned food is moderately salty, and vegetables are boiled in salted water, it is not necessary to add an appetizer.It is important for the salad to insist that the oil and mayonnaise evenly soak the layers with their juices, mix with each other. Serve the next day with white bread, garnished with parsley.

For a salad with butter, it is better to take solid, frozen butter: otherwise it will begin to melt right in the hands.

How can I replace the sardine in the salad?

Today, when there is no shortage of products, the housewives decide on bold experiments, removing the traditional sardine from the salad. This definitely makes sense: just change the variety of fish, as the dish becomes completely different in taste.

What is the best substitute for sardine?

  • pink salmon;
  • mackerel;
  • tuna;
  • salmon;
  • saury;
  • trout;
  • herring (canned).

A very tasty “Mimosa” is obtained with smoked capelin, mackerel, but the main thing here is to carefully remove all small and large bones, and then grind them into small cubes. Many are afraid to use “dry” varieties of fish like pink salmon for Mimosa. But the food comes out very interesting, juicy, if you add a little more mayonnaise, cheese and rub the apple.

The sequence of layers in mimosa

Many housewives ask: in what sequence is it best to place the layers? Others prefer to start with fish, laying grated potatoes, onions on top, there are those who rub cooked carrots down, and then lay down everything else in layers.

Professional chefs call for logic: juicy canned fish should soak the bottom layer, and ideally, the fish is combined with potatoes. So the first layer should be potato, the second - fish, the third - onion. Although you are free to do as you like.

 

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