Mimosa salad with canned fish – alreadyclassic! How to cook a salad “Mimosa” with canned fish

Чт, 11 май 2017 Автор: Лиана Райманова

Beautiful, bright, delicious salad, prepared from the most affordable
products in a matter of minutes is the Mimosa salad. Probably a little
who now remembers exactly what is included in the classic composition of the dish,
Yes, it is not so important. Today, many variations, recipes,
ingredients, and always “Mimosa” turns out delicious. Special
popular salad with canned fish.


Mimosa salad with canned fish – general principles

Salad is usually collected in layers, but there are options where
prepared products are mixed. In-principle, does not have much
the values ​​in which sequence will fit
ingredients, the taste of the salad this fact will not affect, but it is important
so that the final top layer was grated egg yolks, because
thanks to the appearance of the salad called Mimosa.

Prepare a salad of any canned fish: saury, sardines,
pink salmon, cod, salmon. Fish can be either in oil or in
brine or in its own juice. For this salad is not suitable fish with
vegetables and tomato.

Another important ingredient is boiled eggs. They have to
be fresh, ideally take a rustic dish. Homemade eggs
the yolk is bright yellow in color, making the salad more
more beautiful.

They also put vegetables in the salad: they mostly use carrots,
potatoes, onions. Onions are simply chopped, potatoes and carrots are either
boil or bake until cooked, then cooled, cleaned and
also crushed.

In addition, “Mimosa” is often put boiled rice, melted or
hard cheese, as well as greens and green onions. From spices use
only black or allspice.

Each layer of salad must be smeared with mayonnaise. The best thing
buy a quality product or cook mayonnaise
on their own.

1. Salad “Mimosa” with canned fish


• a jar of any canned fish;

• 4 eggs;

• 4 medium potatoes;

• 3 carrots;

• onion head;

• half a glass of mayonnaise;

• parsley leaves – 5 pieces;

• salt – at will;

• sunflower oil – 20 ml.

The way preparations:

1. • Cook carrots, potatoes and eggs separately from each other in
salted water, cleaned and three grated with small teeth.

2. • spread on a portion plate a little rubbed.
potatoes, mayonnaise.

3. • Knead the preserved fish with a fork, remove the bones
(if any) and spread the second layer on the potatoes, again
coat with mayonnaise.

4. • Lay out a layer of onion, chopped fine crumb, pour
oil, remaining after canned food.

5. • In the fourth layer lay out the remaining potatoes, grease

6. • Put the grated carrot, mayonnaise again.

7. • After the carrots, put the grated boiled egg whites,
coat with mayonnaise.

8. • Sprinkle with egg yolks crushed on the top,
decorate with parsley leaves, put in the fridge for a few

2. Salad “Mimosa” with canned fish (with pink salmon)


• 1 small jar of mayonnaise;

• 3 carrots;

• 3 potatoes;

• 3 chicken eggs;

• jar of canned pink salmon;

• 1 green onion sprig;

• 1 onion head.

The way preparations:

1. • Pour water into a saucepan, add some salt, put it in
Potatoes, carrots and cook until tender.

2. • Boil hard boiled eggs.

3. • Cut onions into small cubes, pour hot water on
a few minutes so that he did not taste bitter in the salad.

4. • In the salad bowl lay out the first layer mashed with a spoon
консервированную горбуши, coat with mayonnaise.

5. • The next layer is put the onion, chopped potatoes on the onions,
снова смазываем mayonnaise.

6. • The third layer is carrot, grated on a grater with large teeth,
смазываем mayonnaise.

7. • Spread grated egg whites, again

8. • Sprinkle the whole surface of the salad with chopped yolks and
green onions.

9. • Remove to soak for several hours in the fridge.

3. Salad “Mimosa” with canned fish and rice


• 4 eggs;

• 2 carrots;

• 200 g of rice cereal;

• onion head;

• any canned fish – 1 jar;

• fennel greens – 1 bunch;

• mayonnaise – 5 tablespoons.

The way preparations:

1. • Boil the carrots in salted water until cooked, cool,

2. • Wash the grits thoroughly and cook until softened.

3. • Boil eggs for 10 minutes.

4. • Lay the rice on the serving plate with the first layer
измельченный укроп, смазываем mayonnaise.

5. • Place the chopped canned fish with the fork,
мелко нарезанную луковицу, смазываем mayonnaise.

6. • Further: carrot, grated on a coarse grater, chopped proteins
eggs, a layer of mayonnaise.

7. • Sprinkle the surface with egg yolks chopped on a grater.

4. Salad “Mimosa” with canned fish in balls


• canned saury – 200 g;

• potato – 3 tubers;

• carrots – 1 pieces;

• chicken eggs – 2 pieces;

• a small piece of Dutch cheese;

• mayonnaise – 1 small jar;

• green onions – 3 stalks;

• parsley – 3 leaves.

The way preparations:

1. • Boil the potatoes and carrots, peel and rub
on a fine grater.

2. • We lay saury on a plate, crush it with a fork.

3. • Boiled eggs, three grated.

4. • Chop onion stalks finely.

5. • All prepared ingredients are mixed with mayonnaise and
form small balls.

6. • The resulting balls roll in grated cheese.

7. • We spread on a flat plate, decorated with leaves

5. Salad “Mimosa” with canned fish and cheese


• canned salmon – 1 jar;

• 150 g of mayonnaise;

• butter – a small piece;

• 3 chicken eggs;

• onion head;

• Allspice in powder – on request.

The way preparations:

1. • In the prepared transparent salad bowl lay out on the bottom
вареные измельченные белки, смазываем mayonnaise.

2. • Put the salmon from the jar into another dish and crush
spoon, put the second layer.

3. • Onion head cleaned, finely chopped with a knife, pour
hot water for a few minutes, drain the water, wash
cool water, dry a little and lay out the third layer,
coat with mayonnaise.

4. • In the fourth layer, put the chopped grated cheese, coat it

5. • Frozen slice of butter, three grated on a grater and spread on
cheese (can be without butter).

6. • Sprinkle grated on yolks, finely laid
dill leaves and coarsely chopped green onion stalks.

6. Festive salad “Mimosa” with canned fish in the form of


• canned saury – 200 g;

• 1 carrot;

• 8 Art. spoons of mayonnaise;

• paprika powder – 30 g;

• 6 eggs;

• Dutch cheese – a small piece.

The way preparations:

1. • Cook the eggs for 10 minutes, so the yolks will cook well, but
They will not have time to change their usual yellow color. Boiled eggs
cool in cold water, scrape off the shells, separate the proteins from

2.•Сырую морковь clear.

3. • With canned food we pour liquid, fish, into another dish
mash with a spoon, remove the hard bones.

4. • We take a rectangular salad bowl, we cover it with cling film:
Salad will be collected from top to bottom, and then turn.

5. • Cut the cheese into two halves, grate one and
we lay out a layer in a cup, we coat with a spoon with mayonnaise,
while dipping it in saury oil.

6. • The next layer is put crushed on a grater with small
зубьями желтки, смазываем mayonnaise.

7. • On yolks lay out grated on the same grater as
желтки, сырую морковку, coat with mayonnaise.

8. • On the carrot lay out a little crushed proteins
coat with mayonnaise.

9. • We again lay out the cheese, put a spoon of mayonnaise,

10. • At the very end put the canned fish.

11. • Put a flat plate on the salad and turn it over, remove
food wrap.

12. • We remove a small portion of the salad from both sides with a large spoon,
сделав как бы закругление для будущего гребешка и шеи rooster.

13. • Take a simple sheet of paper, cover the entire salad, leaving
just comb and sprinkle with paprika.

14. • In the middle of the paper, cut out the heart and by the same method.
посыпаем «сережки» rooster.

15. • Cut a small triangle out of a raw carrot – it will be
клюв rooster.

16. • Instead of eyes we put small olives or black pepper

17. • Use a napkin to remove excess paprika and put the salad in
fridge for two hours.

Mimosa salad with canned fish – subtleties and tips

• Salad can be formed in any convenient way: on large
flat dishes, in deep salad bowls, in portion bowls.
Special красивым салат получается, если выкладывать его в
special detachable forms, which are removed before serving.

• Smooth and neat salad is obtained, if all included in
the composition of the components, the same temperature.

• In any recipe, boiled potatoes can be replaced with rice and
on the contrary, the taste of the salad will not get worse, just change a little.

• Instead of the usual boiled carrots, you can put carrots
in Korean.

• The salad will be more satisfying and with an unusually delicate flavor, if
in a thin layer add grated frozen
sweet cream butter.

• To make the onion in the salad not bitter, it is poured for a while
boiling water, or marinate. It is also permissible to replace onions

• Canned fish always tastes different, so before
add sure to try it on the salt, so as not to accidentally
salted the salad.

• Special вкусен хорошенько пропитанный салат, поэтому его
prepared either in the evening or a few hours before being placed on

• To make the settled salad look fresh, rub the yolks
just before serving or just cover the salad on
food film impregnation time.

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