Mimosa salad with canned goods, salted fish, crab sticks and cod liver: 12 delicious recipes

The preparation of Mimosa does not cause any particular difficulties, but it is important to choose the main components correctly.

• Mayonnaise. Take a thick and fatty product. As a part - a minimum of stabilizers, dyes, additives.
• The eggs. Use chicken or quail, but the latter will require much more. Cook them for ten minutes, otherwise the yolk will be liquid or covered with a greenish tint.
• Canned food. Suitable sea fish (take saury, mackerel, horse mackerel or pink salmon). Get canned goods of well-known manufacturers. For diet "Mimosa" you can take low-calorie tuna.

Mistress note

Choosing the right ingredients, it is important to consider a few more recommendations regarding cooking.

• Component Preparation. To make the salad tasty and tender, rub all the ingredients on a small grater.
• Correct rotation. It is very important to adhere to the correct alternation of layers. Chefs say that the potato layer should not be the first to go. Such a simple trick will make the dish tender, airy and more delicious. In addition, the salad, which has stood for some time, will not begin to “swim”.
• Thin layer of mayonnaise. It is recommended to delimit the layers with a thin layer of thick sauce.

Recipe Selection

Modern housewives love to improvise. Therefore, they boldly combine sometimes completely incompatible products or decisively replace components. So, completely new Mimosa salad recipes are born. The appetizer is prepared not only with canned, but also with salted, lightly salted and red fish, tomatoes, pickles or crab sticks are added.

Classic version with canned food

Features. Choose a transparent salad bowl for the salad, which will demonstrate a multi-colored alternation of layers. You can use a special detachable form (for example, for baking a cake). And before serving, remove it.

Components:

• canned fish - 240 g;
• boiled potatoes - three;
• onions (it is better to take salad) - one;
• boiled carrots - three;
• mayonnaise.

Cooking

1. At the bottom of the selected salad bowl, put grated potatoes. But do not lay out the entire quantity, but only half the total mass. You can add a little salt to the potato. But especially zealous is not worth it. Smear with mayonnaise.
2. Put canned fish in a deep plate. Drain the oil in a separate bowl. With a fork, carefully divide all the pieces and completely select the bones. Now carefully knead the fish mass. Transfer it to a salad bowl, carefully distributing it on the surface. Lubricate again.
3. Try to chop lettuce finely. Its pieces should match the rest of the products. If you take onions instead of salad, then scald it with boiling water. Otherwise, it will spoil the mimosa, giving sharpness to the delicate dish.
4. Sprinkle onion with oil left over from canned food. This will provide the Mimosa with juiciness. Then coat with sauce.
5. Now put the potatoes, the second half. Level the mass on the surface. But you should not press it down. Otherwise, the dish will not work out airy. Spread potatoes with mayonnaise.
6. Spread the grated carrots in the salad bowl. The product can be salted.Spread the sauce again.
7. Eggs must be divided. Proteins are rubbed separately. After carrots, a layer of proteins should follow. Smear with mayonnaise.
8. It remains to arrange the dish. For decoration, you will need an egg yolk. In the classic version, the entire surface is sprinkled with yolk, imitating small inflorescences of mimosa. This design can be supplemented with greenery.

With cheese

Features. You can take hard cheese or replace it with cream cheese. In the latter case, the taste of the dish will be more delicate.

Components:

• an egg - three;
• four potatoes;
• mackerel in oil (you can take another fish) - 240 g;
• carrots - two pieces;
• hard cheese - 160 g;
• salad onions - one;
• mayonnaise.

Cooking

1. Initially, part of the potatoes is laid out.
2. Distribute the fish mass from above, not forgetting to coat each layer with mayonnaise.
3. Lay chopped onions.
4. Spread the remaining potatoes.
5. Now follows crushed hard or cream cheese.
6. They put carrots on it.
7. The final dish is a layer of egg whites.
8. Yolks are used for decoration.

Rice

Features. The dish turns out to be satisfying and quite capable of becoming an independent breakfast or dinner. The main feature of this salad is that it is cooked without adding potatoes.

Components:

• carrots - three;
• rice (cooked) - half a glass;
• saury in oil - 240 g;
• eggs - three to four;
• bow - one;
• mayonnaise.

Cooking

1. At the bottom of the salad bowl spread a portion of rice. To ensure juiciness, you can sprinkle the cereal with fish oil and coat with mayonnaise.
2. Then spread the fish, after removing the bones and crushing the entire mass.
3. Sprinkle with onions.
4. Rice follows again, which can again be poured with oil.
5. Chopped carrots with a fork.
6. Complete with proteins.
7. The yolk serves as a decoration. This is the only layer that should not be smeared with sauce.

Dietary

Features. This dish is low-calorie, but in taste it is not inferior to the usual "Mimosa". For him, you will need diet fish - tuna.

Components:

• three eggs;
• bow - one;
• cheese (any) - 70 g;
• canned tuna - 240 g;
• fat-free yogurt (necessarily without additives) - five tablespoons;
• soy sauce - two and a half tablespoons.

Cooking

1. Prepare all the ingredients.
2. Combine yogurt and soy sauce. It is this combination that can replace mayonnaise.
3. Now begin to lay out the layers, not forgetting to grease each with the resulting sauce.
4. The first layer is egg white.
5. Grated cheese is spread on it.
6. Topped with mashed tuna.
7. Carrots are spread on fish greased with sauce.
8. Complete the masterpiece with chopped onions and a layer of sauce.
9. And from above, as usual, they are decorated with yolks.

With sprats

Features. This mimosa has an unusual, piquant taste. Onions must be pre-marinated.

Components:

• four eggs;
• bow - one;
• sprats - 220 g;
• potatoes - three;
• carrots - two;
• mayonnaise - 120 g;
• white wine vinegar - a teaspoon;
• salt, sugar.

Cooking

1. Marinate chopped onions in vinegar, adding a pinch of sugar, pepper and salt.
2. Grind all the products.
3. Spread the ingredients in the following order: a layer of potatoes, sprats, pickled onions, protein, carrots. Do not forget to grease all layers with mayonnaise.
4. Use yolks and fresh herbs for decoration.

With cucumber

Features. This is one of the new versions of the traditional salad. For the dish, it is recommended to use not mayonnaise, but the prepared dressing sauce.

Components:

• canned salmon (or trout) - 200 g;
• mayonnaise - a tablespoon;
• mustard - a teaspoon;
• sour cream - two tablespoons;
• lemon juice - a tablespoon;
• fresh cucumber - one;
• three eggs.

Cooking

1. For dressing, you need to combine sour cream, lemon juice, add mustard, chopped herbs and mayonnaise. Insist refueling for ten minutes.
2. At this time, cut the cucumber, eggs. And clean the fish from the bones and crush with a fork.
3. Start spreading: salmon, then eggs and a layer of cucumbers, not forgetting to grease with dressing. And again, all three layers are repeated.

In pita bread

Features. There are no strict recipe requirements. Therefore, such a "Mimosa" can be easily "customized" to your taste. For example, replace canned fish with chicken and onions with a green apple.

Components:

• canned fish - 240 g;
• lavash leaf - one;
• hard cheese - 80 g;
• an egg - two;
• carrots - two;
• bow - one;
• mayonnaise - 75 g;
• sugar, vinegar;
• green onions - a bunch.

Cooking

1. Prepare the marinade by adding vinegar and sugar to warm water. Dip the chopped onion into the solution.
2. In a bowl, combine the crushed products: eggs, cheese, a bunch of green onions and crushed fish. Add the pickled onions and mix all the ingredients with mayonnaise.
3. Apply the resulting mass to pita bread with a thin layer.
4. Roll the pita bread into a roll and cut into pieces.

With mushrooms

Features. And if you like piquant shades, then use pickled mushrooms for salad.

Components:

• mackerel (or saury) - 240 g;
• carrots - one;
• fried mushrooms - 220 g;
• an egg is four;
• bow - one;
• mayonnaise.

Cooking

1. In this salad, it is recommended to start with fish.
2. On a mashed mackerel, lay the onion fried until golden.
3. The next is a layer of toasted mushrooms.
4. Then grate boiled carrots.
5. The final stage is the protein and crowns the composition of the yolk.
6. Lubricate all layers except yolks with a thin layer of mayonnaise.

With crab sticks

Features. The pleasant taste and unique ability to blend harmoniously with other components have made crab sticks one of the popular ingredients for many salads. Mimosa was no exception. Lettuce should be soaked in the refrigerator for at least five hours. Better yet, let him insist all night.

Components:

• an egg is four;
• hard cheese - 160 g;
• an apple (take a simirenko variety) - one;
• onion (red) - one;
• potatoes - three;
• crab sticks - 240 g;
• butter (frozen) - 120 g;
• mayonnaise.

Cooking

1. First put the grated potatoes. Do not forget to grease it and all subsequent layers with mayonnaise.
2. Next comes grated egg white.
3. Put hard cheese on it.
4. The next layer is grated butter. To ease the task, pre-freeze the product in the freezer.
5. Add chopped red onion to the butter.
6. Now finely chopped crabs follow.
7. The next layer is recommended to put an apple.
8. And complete the creation of the yolk, the only layer that does not need lubrication.

With cod liver

Features. This is a recipe that will make you reconsider your ideas about Mimosa. The composition is complemented by pickled cucumber, which will give the fat salad the necessary acidity.

Components:

• cod liver - 180 g;
• an egg - three;
• potatoes - three;
• carrots - two;
• pickled cucumbers - three;
• hard cheese - 60 g;
• green onion feathers - a small bunch;
• mayonnaise.

Cooking

1. Put potatoes on the bottom of the bowl. Do not press it hard.
2. In a separate bowl, you need to thoroughly mash the cod liver. The prepared product is spread on the potatoes.
3. Sprinkle chopped chives on top. And only now - mayonnaise sauce.
4. Pickled cucumber can be finely chopped or chopped. This is the next layer of the dish.
5. Now spread the egg white over the surface. Flatten it with a spoon.
6. Put carrots on the protein.
7. Add grated cheese. Mayonnaise again.
8. And the final yolk.

With salted salmon

Features. Instead of canned fish, you can take salted salmon. This salad tastes very different from the traditional one.

Components:

• an egg - three;
• carrots - one;
• slightly salted salmon - 210 g;
• green onions - a bunch;
• potatoes - two;
• mayonnaise.

Cooking

1. The first layer is potatoes.
2. Next, put the carrots, chopped onions, not forgetting to coat with mayonnaise.
3. Lay out the egg white.
4. Place finely chopped salmon on it.
5. Complete the composition with the yolks.

With tomato

Features. This is a fresh salad.It is recommended to serve in small glass glasses. Each guest will be able to take his glass, and not separate a portion from a common salad bowl.

Components:

• canned pink salmon - 240 g;
• tomatoes - three;
• hard cheese - 180 g;
• four eggs;
• greenery;
• mayonnaise.

Cooking

1. At the bottom, lay the humpback salted with a fork.
2. The next layer is grated cheese.
3. Now chopped tomatoes.
4. Sprinkle half the yolks on top.
5. Put chopped greens and sprinkle the entire mass of proteins, not forgetting to coat each layer with mayonnaise.
6. Garnish with leftover yolk.

Regardless of the recipe, do not make the layers thick. Such a dish will lose its delicate taste. It is much better if you lay out the entire Mimosa from small layers, and then completely repeat all the layers, starting with potatoes and ending with egg yolks.

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