How to make Mimosa salad

How to make Mimosa salad

Hostess began to actively prepare canned fish salads in the 1970s, when food choices in stores were small, but cans of canned fish were present on the shelves in abundance. It is not known who first thought of combining them with eggs, cheese and vegetables, laying out products in layers and missed them with mayonnaise, but it turned out delicious. The name “Mimosa” for the salad was fixed a little later, when the recipe was published in the culinary section of the journal “Science and Life”. It was connected with the original design of the snack. In this recipe there were no superfluous ingredients, and it turned out the dish was quite expensive, but its taste justified spending. Salad "Mimosa" was considered a holiday, so far it is not prepared every day, but mainly for special occasions. The classic recipe is a recipe for snacks offered by “Science and Life”, but its other variants may qualify for this title.

Cooking Features

The main ingredients of the Mimosa salad are eggs and cheese, other products may vary, although the onion, cheese and mayonnaise, as a rule, do not leave the recipe. The appetizer will be delicious, regardless of which option is taken as a basis, but the hostess needs to know some of the subtleties.

  • Salad “Mimosa” is laid out in layers. If you mix the food, the snack, even if it turns out delicious, "Mimosa" will not. It is also important to follow the recipe sequence recommended by the recipe. If you swap them, the appearance and taste of the snack will change.
  • Like all puff salads, “Mimosa” becomes tastier after 2-3 hours after cooking. This happens because the layers have time to soak in the sauce. Preparing a snack is desirable not before the arrival of the guests, but in advance.
  • To prevent the top layer of lettuce from drying out, becoming unattractive, you can cover the salad with cling film or cover it with a cap that is used to protect the microwave from splashing when the food is heated.
  • The salad will look more beautiful if the egg yolks have a bright color. Lest they get a greenish tint, they are not advised to cook for too long - 10 minutes will be quite enough.
  • Some Mimosa recipes require the use of butter. It is rubbed, making one layer of it. It is important to choose a product of animal origin, made from cream, without adding vegetable components: the spread will spoil the taste of the salad. To make the oil easy to grind on the grater, it is recommended to freeze it by placing it in the freezer for 30-60 minutes.
  • The remaining ingredients should not be warmer than room temperature. Otherwise, the salad will quickly spoil.
  • Canned salad dressings also try to choose quality ones, preferring products known to you from the good side of the producers. Salmon fish, tuna and saury are well suited for salad. Some housewives replace canned smoked or salted fish, also turns out delicious.
  • Crushing canned food with a fork, remove large bones: they will make the taste of the snack coarse.

Knowing the moments listed above, even an inexperienced hostess will make the “Mimosa” salad tasty and appetizing.

Classic Mimosa salad recipe (with butter)

Calorie dishes: 3824 kcal, per 100 g: 282 kcal.


  • canned pink salmon in its own juice - 1 can;
  • hard cheese - 150 g;
  • chicken egg - 6 pcs .;
  • mayonnaise - 0, 25 l;
  • butter - 100 g;
  • onions - 0, 25 kg;
  • fresh dill and parsley - 25 g.

Method of preparation:

  • Put the butter in the freezer for at least half an hour.
  • Wash eggs, fill with water. Boil 10 minutes after boiling. Rinse with cold water and leave to cool.
  • Free the onions from the husk, cut into small pieces. Lightly salted, mix.
  • Boil water, pour boiling water over the onions. After 2-3 minutes, drain the water.
  • Open the canned food, drain the juice from the jar. Mash the fish with a fork, removing large bones.
  • Peel the eggs. Separate the yolks from proteins. Grind them grated separately.
  • Finely rub the cheese.
  • Put squirrels mixed with a large spoon of mayonnaise on a bowl or on a large plate.
  • Put cheese on squirrels, pour it with mayonnaise liberally.
  • In the next layer, put half the canned fish, spread them with the sauce.
  • Put onions, promagite mayonnaise and him.
  • Put the remaining canned food. Rub the oil on top. Sprinkle half the yolks.
  • Finely chop the greens, mix with the remaining yolks. Sprinkle the salad.

The harmonious and refined taste of this simple salad will surprise you. The snack is nourishing, looks bright and optimistic in spring.

Mimosa salad with vegetables

Calorie dishes: 2082 kcal, per 100 g: 165 kcal.


  • canned fish in oil (optimally saury) - 1 can;
  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • chicken egg - 3 pcs .;
  • hard cheese - 150 g;
  • white onion - 100 g;
  • greens - to taste;
  • mayonnaise - as required.

Method of preparation:

  • Wash potatoes and carrots. Do not clean, pour water, boil until tender. Cool it down. Clean up.
  • Chop vegetables on a coarse grater, spreading them in different bowls. Potatoes divide approximately in half.
  • Boil eggs hard boiled. Cool, clean. Grind whites and yolks on a grater with small holes separately.
  • Peel and finely chop the onion.
  • Put the canned food in a bowl. Carefully mash with a fork.
  • On a grater with fine holes, chop the cheese.
  • Place half of the potatoes on the bottom of the salad bowl, pour mayonnaise liberally, and level with a spoon.
  • Put canned food on the potatoes, sprinkle them with onions, pour a small amount of mayonnaise.
  • Put the remaining potatoes, brush them with the sauce.
  • In the next layer, put the cheese, also watering it with mayonnaise.
  • Coat a layer of carrots with a sauce.
  • Sprinkle with egg whites mixed with a small amount of mayonnaise.
  • Sprinkle with yolks, decorate with greens.

Put the salad in the fridge for 2-3 hours so that the layers were soaked in the sauce. This version of the salad "Mimosa" - one of the most economical, but do not think that this makes it not tasty enough.

Mimosa salad with rice

Calorie dishes: 3822 kcal, per 100 g: 308 kcal.


  • canned fish (saury, tuna or salmon) - 1 can;
  • butter - 100 g;
  • rice - 160 g;
  • hard cheese - 150 g;
  • white onion - 100 g;
  • chicken egg - 6 pcs .;
  • mayonnaise - 0, 2 l.

Method of preparation:

  • Cut off a piece of oil weighing about 30 grams, put the rest in the freezer for half an hour. Cut off the oil in the room so that it softens.
  • Rice sort out, rinse to the extent that the water drained from it is clear.
  • Fill with clean water, bring to a boil, add salt and cook until ready.
  • Add the softened butter to the rice, mix. Cool it down.
  • Eggs boil hard boiled. Cool it down. After peeling, separate the whites from the yolks. Rub finely into different plates.
  • Place canned food on a plate, mash with a fork, divide it into two parts.
  • Chop onion finely. Parboil to remove the bitterness. Drain, wring out.
  • Put grated squirrels in a salad bowl, grease them with mayonnaise, put half of the fish on top and spread the sauce too.
  • Put the rice, pour it with a small amount of mayonnaise, lay out the remaining canned food.
  • Smear the canned food with mayonnaise, place the onions on them, pour the grated cheese on it.
  • Liberally pour mayonnaise, smooth.
  • Pour out half the yolks.
  • Remove the butter from the freezer, rub it in the next layer.
  • Sprinkle the remaining yolks.

Rice goes well with fish products, using it for “Mimosa” salad is a good idea. With him, the appetizer turns out to be more satisfying, but as gentle as the classic one.

Mimosa salad with melted cheese

Calorie dishes: 2989 kcal, per 100 g: 285 kcal.


  • canned fish in oil - 1 can;
  • processed cheese - 100 g;
  • hard cheese - 100 g;
  • potatoes - 0, 2 kg;
  • white onions - 0, 2 kg;
  • mayonnaise - 0, 25 l.

Method of preparation:

  • Boil the potatoes, cool, peel and coarsely grate.
  • Grind melted cheese on a coarse grater, hard - finely. Spread out on different plates. To make processed cheese easier to grind, they are put in front of it for half an hour in the freezer.
  • Finely chop the onion and scald with boiling water. Some housewives prefer to pickle it in a mixture of apple cider vinegar (6 percent) and water, mixing them in equal amounts. In such a marinade, onion is enough to hold for 10-15 minutes.
  • Canned food carefully mash with a fork.
  • Put the melted cheese on a dish inside the culinary hoop, brush with mayonnaise.
  • Place canned food on cheese, brush with sauce and them.
  • Next, lay out the potatoes, cover it with a layer of sauce.
  • The final layer will be finely grated hard cheese. It does not need to cover the sauce.

Salad made according to this recipe looks very tender. The taste of the snack matches its appearance.

Mimosa Salad with Apple

Caloric content of the dish: 1744 kcal, per 100 g: 149 kcal.


  • canned fish - 1 bank;
  • apple - 0, 2 kg;
  • carrots - 0, 2 kg;
  • chicken egg - 4 pcs .;
  • hard cheese - 0, 2 kg;
  • onions - 100 g;
  • mayonnaise - to taste.

Method of preparation:

  • Boil carrots and eggs. When they cool, clean.
  • Separately, grind grated yolks and proteins.
  • Finely rub the cheese.
  • Coarsely rub the carrots.
  • Canned, laid out in a plate, mash carefully.
  • Lay out the squirrels, brush them with mayonnaise. Top with canned food and onion, pour the sauce.
  • Put the cheese, place it with mayonnaise.
  • Peel the apple. Grate it and put on the cheese, pour the sauce. An apple should not be rubbed beforehand so that it does not darken.
  • Put the carrot on the apple, cover it with the sauce.
  • Sprinkle the salad with chopped egg yolks.

Apples give the salad a unique flavor. Canned food in this recipe is often replaced with crab sticks or smoked fish.

Mimosa salad with cod liver

Caloric content of the dish: 3559 kcal, per 100 g: 271 kcal.


  • cod liver - 1 can;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • hard cheese - 150 g;
  • chicken egg - 3 pcs .;
  • salad onions - 100 g;
  • mayonnaise - 0, 2 l.

Method of preparation:

  • Boil vegetables and eggs.
  • Peel, coarsely grate the potatoes, put them in a salad bowl, and blot with mayonnaise.
  • Take cod liver out of a jar, chop it with a knife, put it on a potato.
  • Finely chop the onion, sprinkle it with canned food.
  • Pour the oil out of the can.
  • Grate carrots. Put on the onion, grease with sauce.
  • Peel the eggs, divide into whites and yolks.
  • Rub squirrels, pour on carrots.
  • Grind grated cheese, put on top. Brush it with mayonnaise.
  • Finely chop the yolks with a knife, sprinkle the salad on them.

Salad according to this recipe is high-calorie, but very tasty.

Video: Hit the Soviet cuisine! Mimosa salad. Delicious festive salad

How to decorate the Mimosa salad

How to make Mimosa salad

The classic recipe for “Mimosa” salad suggests a certain type of decoration: chopped egg yolks are mixed with chopped greens and sprinkled with a mixture of ready-to-eat snacks. From a distance, it resembles mimosa. However, you can offer other options for decorating the dish.

  • Usually “Mimosa” salad is collected in a salad bowl. Choose one that has transparent walls so that layers can be clearly seen through the glass, or completely refuse to use the salad bowl, laying out the layers on a dish. To make the salad in this case resemble a cake, the products are laid out inside the culinary hoop. A ring from a split baking dish is perfect. A salad made this way looks beautiful even without additional decoration.
  • Sprinkle grated cheese on the surface of the lettuce, place a sprig (or several sprigs) of dill on top, place the grated yolks next to it. Then the decoration will resemble a sprig of mimosa even more than in the classic version.
  • When preparing the “Mimosa” salad for the New Year's table, you can use dill to decorate the salad, which will play the role of the spruce branch, and halves of cherry tomatoes, which will depict Christmas-tree decorations.
  • “A sprig of mimosa” can be replaced with another “flower”: cut out eggs or only circles from squirrels (you can give them the shape of flowers), arrange them on a salad - these will be “chamomiles”. The role of the stem with leaves will assume a sprig of parsley.

    The “Mimosa” salad will look beautiful if collected in small creamers or wine glasses, served in portions.

Salad "Mimosa" is simple to prepare, it looks elegant, it turns out delicious. It can be prepared for the holiday table. The presence of a significant number of options for cooking snacks makes it possible to choose.

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