Mimosa salad"- a useful “old-timer” among the impersonality of culinary recipes. This strain is a classic of the culinary genre. I’ll give my unusual name to the salad based on the characteristic color of the top ball from a detailed egg hopper, which with its outer appearance resembles the flowers of the momos that have blossomed. Let's talk about the ingredients. The base and bottom ball is canned fish in oil. Next in order of cherries are carrots, cybul, potatoes and cheese. Kozhen ball, tsibul cream, generously coated with mayonnaise. Salad with canned fish “Mimosa” You can often serve it on the Christmas table, but should you still look for a special occasion to please yourself and your loved ones with such a similar dish? So why not check out this recipe with photos for mimosa salad with canned fish.
Ingredients for preparing mimosa salad
Pokrokova preparing mimosa salad
The grass is served chilled. Salad "Mimosa" will add color to your Christmas table. Delicious!
It’s holy on the nose, and you can feel the joyful bustle in the kitchen - you want to cook something not just tasty, but truly original. Mimosa is a salad perfect for such occasions, and you can prepare it just the way your family likes it, replace the ingredients and select your favorite products... what about fish for mimosa salad? In fact, in today's cooks' recipe books these snacks are so impersonal that you can easily ruin them, which is why you need our guide!
Yaku fish is better than vikorista for mimosa salad
As soon as you ask ten gentlemen to make a mimosa salad from fish, you can singly pick out a dozen different varieties. It’s just that there is no single correct option for preparing this favorite snack. Culinary chefs choose those that suit their taste best.
However, this does not mean that the same type of fish will be native to this region. Even if it wasn’t there, you still put in the mimosa the same seafood that goes together with the salad ingredients. For example, salted oseledets will be a very close choice. And lightly salted salmon will fit right in.
There is one big secret when choosing fish for mimosa salad - it does not have a strong taste or smell.
And she always wears shoes without brushes. The main thing is that the recipe requires good clear fish of the same varieties or canned fish.
Mimosas are also often served with seafood – for example, crab sticks. The stench does not have a strong taste, so for the original version it will be the main ingredient.
Yak fish is not suitable for mimosi
As we meant more, no matter what type of fish, it is very specific in taste, it will not suit us. It’s just that mimosa is a delicate salad with a watery texture that literally melts in your mouth. Well, why are the coarse fibers of salted fish so important to chew?
Do not use standard marinated or salted seafood in this recipe. It is best to use these ingredients for other snacks. For example, for a resident under a fur coat.
So salted fish and even salted fish are not suitable for mimosi. Of course, if you love it that way, then you can reject it. Ale in the classic recipe is the tender flesh of the fish and its intestines - the head of the fish.
And what kind of fish fits perfectly into a salad?
If you have fish fillet without brushes, if it was prepared using the method of light salting or smoking, then it’s the same on the right. This delicacy is perfect for salad.
You can also choose original canned food - the stench is tainted by the traditional component of mimosi, and if you choose them, you will definitely not have mercy.
In this case, you can choose a jar, because canned seafood has a delicate texture, and the brushes in them are soft and cannot be felt at all. It’s better to taste the canned fish that were cooked in olive oil. Ale and strong juice will also be disgusting.
With some canned food, add mimosa salad
It’s easy to ruin yourself when there are carved jars on the counter in front of you - which one would be best to create with your own hands the perfect masterpiece of culinary mystique?
Canned salmon
Mimosa with red fish will not deprive anyone - even though, for its savory flavors, the summer seafood will bypass many others. Moreover, such a salad turns out to be especially delicate.
First place the salmon from the jars in the mimosa, first peel off the skin and sieve it well with a fork. For the middle bowl of appetizers, you have to buy two cans of canned food so that all guests can enjoy it.
This kind of dining option definitely won’t be suitable for those on a budget, but the guests will more than repay your efforts with their hoarded drinks. Salmon is also a good choice for a classic mimosi recipe.
Cod and cod liver
The same preserves are needed to create the original mimosa, like in the Radyansky Union. So if you want to please your grandmother with the familiar relish or if you try to follow the traditional recipe, then the canned cod liver will be even more authentic than the river.
It’s especially handy because you don’t need to fuss with it. Just open the jar, stir it up and crush the fish liver with a fork. With a whole cod, it’s just like that.
Saira
In the modern kitchen, saury is often present in the salad, mimosa or salmon or cod. Because it is better suited for play, there is greater versatility available.
With canned saury you can make a variety of different mimosas, starting with the original recipe and ending with adapted, current versions.
Tuna
Such canned food is important and not found, so it is definitely better than its counterparts in the situation where you need to “lighten” a high-calorie salad a little. Tuna is a richly dietary product, the lower flesh of salmon or cod, rolled in oil.
Also, tuna fish in wet juice harmonizes well with other mimosi balls. And, of course, it is most often sold as a fiber-based product - you can put tuna in mimosa directly from the jar.
Sprats in Oliya
Are you happy? Not all state gifts can be put into mimosas, but they are also good to eat with balls of the tasty snack.
In sprats, the fillet is tender and soft, the bones are not visible at all, and the fish smells deliciously and optimally complements the taste of boiled potatoes, eggs and carrots. If you have never used sprats to make mimosa salad before, then definitely try this recipe.
Do you need to add salt to the mimosa salad?
Remember, since the canned fish is salted and spiced, then the salad may not be sprinkled with salt - for which there is no need. The only culprits are potatoes and cibulka - they can be lightly salted.
If the fish in your dish is not salted at all (for example, if you choose tuna pulp from the vegetable juice), then just add a little salt and pepper to the skin. This way the mimosa will be delicious.
Ale, don’t forget about the sauce – mayonnaise. If you are dressing your salad with homemade sauce, you can add salted salt first so as not to overspray the food with spices. And since there is already a lot of salting (for example, store-bought sauces are often salted with salt), then it is better to use spices.
Well, that’s all! Now you don’t know which type of fish is most often chosen for mimosa salad, or which type is best to choose based on its particular advantages.
Salad “Mimosa” is a herb that is popular in everyday kitchens. It’s so easy to prepare this shvidko. If you know all the subtle nuances, the salad will turn out tender and melt in your mouth. This force appeared suddenly. This happened in the 70s when there wasn’t a large assortment of products on store shelves. Having already become worthy of the Radian people, they began to cook him on par with the donkey under the fur coat of the olive tree. And this “three” recipes are very popular. For richness, this is a recipe for childhood.
Let's take a look at some of the most delicious recipes:
Secrets of preparing our “hero of the day”:
1. Vegetables smaller than a little should not be cooked, the bottom should be overcooked. Otherwise the salad will be like porridge
2. Boil the eggs for 10 minutes, then cook the egg. Overcooked eggs have a gray color. The eggs are more beautiful than the siblings, hatching a bright, beautiful egg.
3. Coat the balls with mayonnaise, do not overdo it. No need to pour anything, just coat it. What will you get? Especially if the salad leaks, like a trace
4. Buy canned food, sweet and expensive. And that’s just how it is with fried fish. Not varto brother sardini chi oseledets u masli. The smells are much cheaper, but the taste in the salad is not the same. Especially bitter in the case of the oseledets.
Well, now I will share with you my favorite recipes for Mimosa salad.
Classic recipe for Mimosa salad with canned food
We need:
- Canned fish (saury, mackerel, salmon, pink salmon) - one can
- Potatoes boiled 4 bulbs
- Varena carrots 3 pieces
- Mayonnaise (fatty and savory), greens, salt for relish
Pokrovy recipe (with photos)
For the cob it is important from the dishes. For everyday kitchen use, I use deep, clear utensils. For the Christmas table - small portioned salad bowls with clear openings so that the salad bowls can be seen. Otherwise, you can prepare the salad using an additional special form.
Preparation process:
It is necessary to boil and cool the vegetables and eggs. Cook the eggs in salted water at medium boil for 10 minutes. It is better to cook potatoes and carrots without peeling them in one saucepan. Salty as before, to the relish. Make sure that the potatoes are boiled first, the carrots are cooked indefinitely, and the root vegetables take a different hour.
It is best to cook vegetables the day before or a few years before cooking - they are better to cool and easy to clean.
Open the can of canned food with a fork, pouring in the oil first and removing the bones from the fish.
The fish is thoroughly trimmed and scalded with sprinkling. This is how we will wake up to the bitterness of the cibul.
Gently place the yogurt on a sieve so that the water is well drained.
Rub onto the last or middle third of the vegetable and protein. What a way to add flavor to the salad. It’s easier to grate the ingredients directly into the salad bowl, but you can grate everything and just put it into balls.
I rub everything into a fine third so that the salad comes out tender and crispy.
Now it’s time to formulate our beliefs
Coat the skin with mayonnaise. The best way to do this is to pour thin slivers of mayonnaise over the ball, then spread it with a silicone spatula or spoon. To easily drizzle mayonnaise with such a thin stream, simply stir a piece of the bag with mayonnaise by 2-3 mm.
To mold the salad, you can manually form a round shape without any effort, you can put a plastic container with a cut bottom - this way you can put a beautiful lettuce leaf on a flat piece of grass.
And now you need to put the finished herb in the refrigerator for a couple of years - this way the salad will soak in and be even tastier. You can prepare it in advance for the holy day. Don’t forget that salads with mayonnaise cannot be stored in the refrigerator for a long time.
If you are preparing a salad the night before, it is better to sizzle the greens with grated vegetables, otherwise the stink will dry out.
We decorate the salad as your imagination allows. You can roast greens, boiled carrots, quail eggs, red or black caviar. You can make cute bears with eggs or decorate them with “momosy dolls”.
Pokrovy recipe Mimosi with canned cheese
If you want to change up your favorite salad a little and give it a new taste, then this recipe is for you. I always like to add cheese to salads. Therefore, this option is less similar.
What do we need:
- Potatoes boiled 4 bulbs
- Varena carrots 3 pieces
- Eggs, hard-boiled 5 pieces
- One cybul head is enough
- High fat mayonnaise
- Hard cheese 150 grams
- greens for garnishing salad
Procedure for preparing shari salad:
As you know, the list of products may have changed. One new ingredient has appeared - syre. All products are prepared in the same way as in the classic recipe - vegetables and eggs are boiled, cooled and then mixed in a medium or third grater. Trim the fish with a fork. Tsibul is very rare.
Now we place the balls in the salad bowl in the following order:
Well, of course, high-fat mayonnaise on top of our salad. Around the remaining ball of zhovtkiv. Yogo mi is not coated with mayonnaise. It looks ugly. Don't forget to decorate it. Robimo before serving. If you prefer to let the salad sit in the refrigerator for a couple of years, it will become tastier.
Salad "Mimosa" with canned apples
For lovers, you will definitely savor this recipe in an hour. We replace the potatoes with an apple and add a new salad. Moreover, the calorie content of this herb is significantly lower than that of its twins.
We need:
- Canned fish (saury, mackerel, salmon, pink salmon) one jar
- Varena carrots 3 pieces
- Eggs, hard-boiled 5 pieces
- Hard cheese 150 grams
- Apple great sour-licorice
Take the sour-sweet variety of apples (Antonivka or Semerenko yakraz variety). This is where the taste of the salad comes from. If you peel the skins, the salad will be thinner.
Preparing the salad:
Drizzle the fish with oil, remove all the brushes and use a fork. Coat the ball with mayonnaise.
The egg whites are rubbed onto a fine grated grater. Add and coat with mayonnaise.
With the ball you step on, grate the cheese into the middle third. Spread the trochi with mayonnaise.
Peeled, grate the apple and place it on the cheese. If you juice it as hard as you can, you can squeeze out a little bit of it. I call the ball mayonnaise.
Following the apple, come the grated boiled carrots. Salt and coat with mayonnaise.
The rest of our ball will be more detailed beetles.
We decorate with greenery, olives, olives for your taste.
And as soon as possible, all leafy salads will have enough time to drip. That’s why I cook them this evening so that they become tender and delicious.
Recipe "Mimozi" with canned food and rice
Not everyone likes potatoes in salads. This recipe is just for you. It may become your favorite recipe.
We need:
- Canned fish (saury, mackerel, salmon, pink salmon) one jar
- Round rice 100 grams
- Cibul feather is green for relish
- Varena carrots 3 pieces
- Eggs, hard-boiled 5 pieces
- Mayonnaise, herbs, spices, salt for relish
- Hard cheese 150 grams
Pokrokov preparation:
Start by choosing salad products. Sir can be vikorystuvati zvichayny chi kovbasniy. Kovbasny gives the taste even a taste. Rice can be cooked into round or oval shapes. Canned saury, salmon, pink salmon, mackerel for your taste. Remnants of the beetle in rural areas have brightly colored eggs, rather than vikorist ones. Strava looks more beautiful.
Let's start preparing the salad. It is necessary to rinse the rice. We repeat this procedure until the water stops being rocky. We steam the rice and boil salted water. Gotuyemo 15 hvilin. Place on a sieve and rinse well. Read on for more secrets of preparing crispy rice.
We boil carrots and eggs. Until the stench reaches us, let's take care of the sire. This will be detailed on the great third. Eggs and carrots are chopped into a medium or fine third. The egg whites must be soaked before cooking. We remove the brushes from the canned food and mash the fish. Let's look at the green cybul in detail.
Let's form our salad:
- preserve
- proteins
- carrots
- zhovtok
The skin product is coated with mayonnaise during the folding of the balls. You can add some salt to the salad. I don’t add salt, because mayonnaise is also salty. Ale tse to your thought. Serve the salad without ruining the beauty of the balls.
Salad "Mimosa" with topping oil
Another great recipe for preparing this herb with topping oil. Of course, this is far from a childish option, but for some people’s interests.
How do you prepare Mimosa? It’s not easy at all. And the ingredients for this are in the same house as the gentleman’s skin. The salad can be prepared as an addition before lunch. Or serve as an independent herb for supper. Delight your household with the Mimosa salad!
It’s simply impossible to celebrate Christmas Eve without Mimosa salad. The most savory, savory mince in the Mimosa salad is served with various canned fish. As for other ingredients to complement the salad, there are different recipes. Today we invite you to prepare the Mimosa salad with delicious canned fish, following one of the best recipes.
Mimosa salad with canned fish – classic recipe
- canned pink salmon - 1 can;
- chicken eggs – 4 pcs.;
- potatoes – 4 pcs.;
- carrots (large) - 1 pc.;
- cibulina ripchasta - 1 cibulina;
- mayonnaise – 300 g;
- salt for relish.
Place the potatoes and carrots in one container, fill them with water and set them to cook until ready on the stove. The eggs are boiled hot. The finished ingredients are cleaned using skins and scallops. Coarsely grate half of the potatoes onto the bottom of a prepared plate, add salt, cover with a couple of spoons of mayonnaise and add finely chopped sauerkraut. Also add a ball of grated carrots and cover with the same amount of mayonnaise. Then go two grated egg whites, mayonnaise. And now it’s the most delicious part: we open a jar of pink salmon, pull out the rags from it, open the skin into two parts and see the spine that we don’t need. In a bowl, knead the pink salmon fillet, adding half of the marinade in which it was cooked. Gradually divide it into a salad and cover it with a mayonnaise ball. Next, we distribute the potatoes that have been lost, and, like the first ball, add salt and grease. We take two more whites that we have left over, grate them, cover the potatoes with them, and cover them with mayonnaise. Eggs are used to decorate the top of the classic “Mimosi”.
Recipe for Mimosa salad with canned fish and cheese
- melting cheese – 200 g;
- cibulina – 0.5 cibulini;
- canned saury - 1 can;
- chicken eggs – 3 pcs.;
- Oliya – 1 tbsp. spoon;
- full-fat mayonnaise – 280 g
The cabbage is cut into small pieces, distributed evenly along the bottom of the salad bowl and watered with olive oil. The sairy rolls can be opened into two parts and knitted to create a soft, otherwise unnecessary backbone. We tear the fish into small pieces, put it on the fish and a small mesh with mayonnaise in a soft package. As a sire, you can take a couple of packs of “Russian” processed sire, which we rub through a fine grater and press into a ball. The cheese is covered with mayonnaise just like canned food. The eggs are divided into eggs and whites. Coarsely rub the ball of whites and then brush it thoroughly. And then grate the salad and finish it off with a ball of eggnog.
Salad “Mimosa” with canned fish and rice
- Cooked rice – 150 g;
- hard-boiled eggs – 3 pcs.;
- boiled carrots – 2 pcs.;
- canned mackerel - 1 can;
- mayonnaise (67%) – 1 pack (280 g).
The first ball of the Mimosa salad is placed on a round of cooked rice and lightly applied to the mayonnaise. Then we distribute a ball of boiled carrots, grate them with large openings and cover them with a mayonnaise ball. Large brushes are pulled from the center of the mackerel pieces, and the pulp is mashed with a fork. We divide them over the salad and also brush them. It looks like the egg is being drained of two dishes, and the bottom is being rubbed into pieces like the attacking ball of our “Mimozi”. Apply fatty mayonnaise to it and cover everything with grated pastry.
womanadvice.ru
mimosa salad with canned fish recipe
- Number of servings: 8 servings
- Preparation time: 1 hour 30 hours
Druk recipe
Mimosa salad with canned fish sardini [classic recipe]
In advance, the saint, paying attention to the guests, the gentleman’s skin ponders over the food: “how to pamper and heal your loved ones, what kind of herbs to prepare and how to serve everything?” I can recommend the tastiest and lowest salad - “Mimosa with canned fish”. In our homeland, they cook for one and the same classic recipe, which my grandmother first tried. Thanks to the natural ingredients, this red salad is suitable for both adults and children.
warehouses
- boiled potatoes - 4 medium bulbs
- eggs – 5 pcs.
- mayonnaise – 400-500 g
- carrots – 2 pcs. medium size
- canned food “sardini in olia” – 1 can
- hard cheese – 200-300 g
- Cybula ripchasta - 1 large head
- ocet - 1/2 tsp.
- greens, crops and parsley - for relish
The process of cooking at home
- For the cob, prepare the required ingredients.
fotorecepty.org
Salad “Mimosa”, recipe with photo
When I think about the “Mimosa” salad, it immediately seems like early spring and the holy day of the 8th.
The “Mimosa” salad, a recipe made from canned food, can long ago be classified as a classic, which is always prepared on the most festive holidays (the same as “Olive” and “Oseledets under a fur coat”).
And the gentleman from the flattened eyes confirmed the preparation of his favorite salad. Although the recipe for “Mimoses” appeared quite recently, in the early 70s of the last century. Whoever came up with this recipe is unknown, but praise and respect are due to this people, because already at least 40 years ago “Mimosa” is a great decoration for Christmas Eve.
Classic recipe for Mimosa salad with canned food
Ingredients:
- medium size potatoes – 3-4 pieces,
- canned fish in oil - 1 jar (200-240 g),
- lettuce cibulin (chervona or white) - 1 piece,
- Oliya – 1 teaspoon,
- carrots - 3 pieces,
- chicken eggs – 4 pieces,
- mayonnaise - 50-60 ml,
- fresh herbs, dill and parsley - a splinter for decoration.
Preparation:
1. Boil the potatoes in their skins, cool, peel off the skins and grate on a small grater (using a small grater will make the taste of the potatoes in the salad especially tender).
2. Open the canned food, pour the whole fish into a warm bowl (we don’t need it, you can eat your cat, they really respect you), transfer the fish itself from the jars to a plate and use a fork to mash well. If canned fish has bones, be sure to remove them carefully before mashing.
3. Peel, rinse and finely cut the cibul into cubes. If you don’t see the lettuce in hand, you can take it originally, as long as it’s not too bitter and we’d like to scald it with dill in the sliced form.
4. Boil the carrots, cool, peel the skins and rub into fine graters.
5. Boil the eggs hard, cool, peel and grate (white on a large third, pastry on the third).
6. Now the most important thing is to start assembling the salad. Bring the salad bowl to the eyes of the eye, so that the different colored balls will be easier to see. You can quickly use a cooking ring to place a Yuletide plate on a portioned plate (it will be even more beautiful if you place a fresh lettuce leaf on the plate) and place the balls in the salad, then remove the ring, and add a variety of colors to the salad. The plates are visible from the sides. Let's say, not so important, where and how you want to prepare the salad, let's start preparing it.
7. Using a first ball, crush half of the grated potatoes and spread them with mayonnaise. With another ball, place all the rosemary fish and coat with mayonnaise.
Now place the cut ball evenly on the surface of the fish; for extra juiciness, you can drizzle the ball with a teaspoon of olive oil (for this purpose, you can use the oil from canned food, or you have already treated your favorite cat with it, so it will come out tastier with olive).
Now make the potato ball again from the half that was left over and apply mayonnaise. Spread the grated carrots with another ball and spread mayonnaise on the animal. Next comes grated egg whites and mayonnaise.
It was too late to decorate our salad. Drizzle the top with grated egg dressings, and if you are eating the salad in a culinary ring, it will be even more beautiful if you remove the ring, coat the salad sides with mayonnaise and sprinkle with finely chopped greens and parsley. If you are working in a salad bowl, just sift some greens onto the egg tray.
8. Store the finished salad for 2-3 years in a cold place for good drainage of all the balls.
Different variations of Mimosa salad:
- In “Mimoz”, stir in grated hard or melted cheese between another ball of potatoes and carrots; you will need 150 g of cheese;
- Replace the potatoes with boiled rice, boil half a bottle of rice cereal until tender, cool and place in the salad with the first and fourth ball, it will also come out very tasty;
- you can change the blackness of the balls, it would seem that it would change in appearance, but all the same, the salad acquires a new taste, stir the ingredients in the following order: canned fish, egg whites, carrots, cybul, potatoes, egg whites;
- Try this salad with apple and cheese. Take 1 very hard apple and 180-200 g of cheese (you can juice hard or melt cheese). You need to grate the apple and cheese into the middle third, and you need to grate the apple and apple before putting it in the salad (if you stand in front of the grated one for an hour, it will get very dark). In this version, the salad is served in the following order: canned fish, cibul, egg whites, cheese, apple, carrots, egg whites;
— the kid is preparing Mimosa, adding crab sticks. They are used as a substitute for canned fish. This also includes: hard cheese, potatoes, cibul, apple, boiled eggs and top butter, it may be frozen so that you can easily grate it. The consistency of the balls in this version is as follows: potatoes, egg whites, grated cheese, grated butter, trimmed cibula, small cubes of crab sticks, apple, egg slices;
- A salad with boiled salmon is incredibly tasty. In this case, do not vicorize the potatoes, but instead of cibulin, take green feathers. Boil the salmon fillet, cool and then bruise with a fork. In this “Mimoz” the products are arranged in the following order: egg whites, salmon, carrots, green cibulka, grated cheese, egg whites;
— you can make “Mimosa” without carrots and potatoes, and with cheese and topped butter. This option is incredibly tender, especially if you grate all the ingredients. Here you need to add the ingredients: egg whites, grated cheese, half of the canned fish, top butter, lettuce, another half of the canned food, egg crust;
- You can replace canned fish with vikory and cod liver.
Dekilka of brown varieties:
- If you have a steamer at home, then steam the vegetables for the salad in it, so the smell will come out much tastier;
- choose sour apples to add new savory notes and freshness to the salad;
To finish the cherry salad, rub all the ingredients directly onto the dish, and coat the balls with mayonnaise, without condensing them too much. It is best to use a light mayonnaise sieve, vikorist and soften the package with a thin spout;
- soak the salad for 2 to 5 years to drain all the balls, otherwise you can take the Mimosa the night before and leave it in the refrigerator for the whole night. In principle, there is no harm to the salad (if it sits for more than an hour, it is easier for it to seep through), but the eggs may dry out if they sizzle, in which case the salad needs to be covered with a lid or a plastic bag.
What canned food should I take?
For this salad you can use canned fish in oil or vegetable juice (just not in tomatoes):
Varto vrahovuvat, so that the red varieties of fish (pink salmon, salmon) are dry.
You can enjoy the Mimosa salad with smoked sprats, although it will be a completely different taste, but sprats are best eaten with tomatoes and cheese.
gotovim-v-aerogrile.ru
Classic recipe for Mimosa salad with canned fish
“Mimosa” is a leafy salad with fish and eggs, prepared both for Holy Day and for every day. It enjoys great popularity and is loved by many families for its ease of preparation.
Regardless of the fact that such a salad is prepared, it’s easy and smooth, it’s very tasty and alive. I like the nobles little secrets- Come out tender, juicy and aromatic.
Both adults and children love this salad. And if you want to cook it often, now at the Christmas table you can almost say the following phrase: “And please put some “momos” for me.” First the salad bowl, this salad is empty in the first bowl.
Before speaking, this salad appeared quite recently, in the 70s, when there was no special abundance of products.
It is not known exactly who is to blame, but it is clear that this salad has quickly become famous and won the hearts and tables of the inhabitants of our land. Once upon a time, having gained popularity among the Radian households, the herring under a fur coat and Olive salad will be brought to you at any time.
The truth is that the salad has a delicate, bright taste and looks delicious and, in addition, is prepared from simple and affordable products that can be found in any store near you: canned fish, potatoes, carrots, eggs and mayonnaise .
There are really options - you may not get potatoes and carrots, but you may get sir, apple, rice and cibul. You always get canned fish (saury, pink salmon, salmon, tuna, cod), eggs and mayonnaise.
Salad "Mimosa" with saury
The first thing we need to consider is the choice of salad bowl. What kind of place to put it, as you see the salad on your table.
Salad decoration options
- This is the perfect salad bowl if you are just making a salad for a family dinner. More beautifully than the Vikorists' vision, the shari was visible. Place ball after ball into the new one.
- Formed on a flat plate with the appearance of a bowl. And decorate to your taste.
- Take a deep round or square salad bowl, lined with grub, and place all the ingredients in balls. Store in the refrigerator for 7-8 years. Then we turn the plate over onto a flat surface, remove the melt and decorate it. With this method of filing the skin ball needs to be tightened. So that the salad doesn’t dissipate, if you turn it over.
- You can use portioned salad bowls to form the salad either in 1st or 3rd batch.
5. Vikorist also use important forms for vipka.
6. Place large plastic flaps under the water in the form of a vikorist.
- Boil potatoes, carrots, eggs. Prepare a jar of canned food, heat it up and lightly simmer with a fork. Today we vikorista saury.
- When the product has cooled, grate the potatoes, carrots and egg whites.
- Rub the egg mixture into a third third.
- While preparing the salad bowl, add half the potatoes. Then - a ball of fish, then sprinkle the fish juice evenly over the entire area.
- Cover the fish with half a potato.
- Cover the potato ball with mayonnaise.
- Now for the carrots. Grind the ball and add some salt.
- Then lightly salt the whites again.
- I call the ball with mayonnaise.
- Now it's time to decorate it. In the simplest option, the animal is tossing a ball of a chewer.
- If you want to decorate a salad in an original way, use your imagination.
- Along the edge of the salad, sprinkle green tsibula, or mixed tsibula and dill.
- On the remaining mayonnaise ball, on which the egg tray has not yet been placed, put a sprinkle of sprinkles. The juice is distributed in the form of mimosi flowers. Like the Christmastide version, it looks very effective.
- Make beautiful little flowers out of carrots, or twist green cybul like leaves, and decorate them to your liking.
- To decorate the vikory, use black or red caviar - a chic Christmas option.
- come up with a decoration for quail eggs.
Culinary secrets of preparing Mimosa salad
- Do not over-poison the vegetables. To ensure that your vegetable salad is not a mess, the vegetables must be boiled and not over-poisoned.
- Do not over-poison the eggs. If you cook eggs too long, the color of the egg will be gray and uncolored. Boil eggs for more than 10 minutes.
- Scramble the eggs using a bright-hot saucepan.
- Make sure the mayonnaise is well-sweetened and well-seasoned. With cheap mayonnaise, or with low-fat mayonnaise, the salad will not be so tasty.
- Mix the mayonnaise as little as possible, as much as required, no more and no less. Grease the balls, but do not fill them. It tastes like salad, not mayonnaise.
- When you buy fish, carefully read the information on the jar. Make sure to choose a product directly from the place where the fish is caught. I especially have saury from Omsk and Kursk, which has great doubts, and I simply don’t buy it.
- If you bought the fish “correctly”, it will take up more space in the jar, with a minimum in it, the fish will be dissolved into whole shreds and there will be a smell of savory canned fish. In this case, you can’t make your homeland angry. Using a fork, remove the fish from the rice at once. I like this look at the potatoes.
- The potatoes will seep juice from the fish, and the salad will be richly juicy.
- I really like preparing the salad this way, as long as the ingredients are not grated together. Since the balls don’t need to be pressed tightly and then turned over, I rub everything through a slit into a salad bowl. I don’t press you.
- As I imagine, such a salad will turn out even more tender and savory.
- In the classic version of preparing the salad, the cibul is often vikorista, either green or finely chopped ribs. This option does not suit me. Cybula adds uniformity to the salad; It’s hard to grit your teeth. It is possible to douse the tsibul with dill, or re-grease it. But I admire the savory taste of this salad no matter what it looks like. Ale you work as you respect your needs.
- After preparing the salad, place it in the refrigerator for at least 2-3 years.
- Serve in portions, place on a plate without breaking all the balls.
Salad "Mimosa" with cheese
As an option, mimosa salad made with added syru is very tasty. Mimosa salad brings out new notes in this season. And if you want to add variety to your favorite herb, you can decorate it with cheese.
All the ingredients in this recipe are the same as in the first version of the salad. In addition, you will need to add hard cheese - 150 grams. If you choose a salad, grated cheese, mix between a potato and carrot ball.
Don't forget to coat the yogo with mayonnaise. The entire other recipe is the same as the previous version.
Salad "Mimosa" with cheese and apples
Another delicious version of the salad, very tasty and tender. Kartoplya is not a vikorist here. And the apple is being vikorized. More beautiful than vikorystuvat sour-licorice. I like the Semerenka variety.
This apple has a sweet and sour taste. Vono imparts all its relish and powerful yoma aroma to the salad. Giving this Mimosa salad a unique taste. To make the apple salad, remove the skin.
All the ingredients in this recipe are the same as in the first version of the salad. Just add one large apple juice and 150 g. siru.
The consistency of the balls is as follows: fish, egg white, grated cheese, apple, carrot, grated cheese. Don’t forget that it’s better for the salad to sit so that all the balls can seep out.
These are the options for preparing the savory, tender Mimosa salad, loved by millions of people. Prepare and eat healthy.
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The salad with the name “Mimosa” occupies a leading position among the favorite salads of our households. It is better to serve as a color to the Christmas table and prepare not only for everyday life, but also for everyday life.
This salad appeared in the 60-70s of the past century.
Its popularity can be explained by the availability and cheapness of the products from which it is prepared.
No matter how important or clear the abundance of food, our people love tasty and filling food and entertain guests with their culinary talents.
To make it, you don’t need to be a chef, but, like any other herb, in the Mimosa salad there are also subtle nuances that need to be taken care of when preparing it.
The salad is made from balls, which need to be coated with mayonnaise, in addition to the remaining topping. For this purpose, you need to use only high-fat mayonnaise, thick, or Mimosa salad to lose its taste. Dietary mayonnaise has several contraindications.
Well, it’s better than the best mayonnaise, close to natural, without any additives. It’s good to come to other herbs and salads. Its taste is deeply present in the foods you cook with.
Homemade mayonnaise is not on par with store-bought mayonnaise. It doesn’t take a lot of time to prepare and doesn’t hit the intestine, but the taste of the herb prepared with it is soft, palatable and reveals all the savory notes.
All homemade mayonnaise is prepared from available products: eggs, olive oil, lemon juice (can be replaced with strong citric acid or ottoum), spices, you can add mustard, chasnik and other ingredients. Using a mixer, or rather a blender, mix everything to a smooth paste - and you can start preparing your favorite salads.
Products that make up the Mimosa salad:
- one can of canned fish (for which it is important to use canned mackerel);
- boiled potatoes - 4 pcs.;
- boiled carrots – 3 pcs.;
- hard boiled eggs - 5 pcs.;
- One head of cibul is enough (ripped or red, or better yet, marinate in otti + salt + zukor);
- mayonnaise;
- spices (salt, pepper);
- greens (green tsibula, crepe, parsley).
Before speaking, the classic “Mimosa” salad consists of the ingredients itself. Depending on the recipe, other ingredients may be added.
An important point in cooking is the preparation of products for the new one. All vegetables, eggs and other ingredients must be grated more thoroughly.
Otherwise, the taste of the Mimosa salad will not be so bright and rich, the small pieces reveal the whole savory gamut. Moreover, for active people, big clothes are not only insignificant, but the stench is unacceptable.
One of the important factors in preparing Mimosa salad is the correct handling of the balls. Recipes that include fish in the first ball are not entirely correct.
Such recipes are suitable for those who want to make the whole process quick and easy, forgetting about the savory berries. Before that, the fish may have leaked a bit (as you unscrupulously removed the fish from canned food).
Well, let’s take the “Mimosa” salad as a basis, a classic recipe with photos of the preparation. For the first bowl, you need to place grated potatoes, not pressing them, but rolling them as if beaten. There is no need to harvest all the potatoes; you will still need just one part so that the fish does not lie on the salad bowl.
The other ball is used to place the fish. It requires special respect. When preparing canned food, you need to melt the butter crust, pull out all the bones and pulp from the fish that have been lost, and scoop it out with a fork (it’s best to do this in a bowl).
Although it is important to marinate it as quickly as possible, the deeds are simply scalded with dill. In any case, before doing this, you need to cut it into small pieces, and then pour a little bit of canned food over the bowl (such as it is).
The trimmed potatoes that were lost are distributed on top of the cibul ball. After her comes the carrots. Having carefully placed them, you can move on to the eggs. The hard-boiled eggs are poured onto the whites and beans. The first one will be the egg white ball, the other one will be from the cooker.
All the balls in the salad need to be coated with mayonnaise and salted a little. The top of the Mimosa salad can be decorated as desired: add greens, eggs, carrots.
And it’s best to use your imagination, then everything will definitely turn out not only tasty, but also beautiful. To ensure the fullness of the taste and permeation of the skin, the Mimosa ball needs to be placed in the refrigerator for at least one year.
Mimosa salad recipe with canned fish and cheese
Classic Mimosa salad from whom it appears that you are deprived of your presence in the new sire. Syrah plays an important role in the salad, imparting tenderness and adding a savory note.
Vegetables, cream of salmon, and eggs for salad are first boiled and cleaned. Strengthen the whites from the beans. Add canned fish with a little brush or a fork until it reaches the consistency of fried porridge.
It is necessary to add balls of products, grated on a fine grater, in the following proportions and sequence, coat them with mayonnaise (300 g): 2-3 potatoes, 1 can of canned fish (you can use either: sardine, saury, pink salmon ), too much, scho having lost, a small amount of cibulin, 2 carrots, whites 3 eggs, 200 g syru, beans 3 eggs.
There is no need to spread mayonnaise on top.
After preparing the salad, you need to let it sit in the refrigerator for about a year.
Mimosa salad with canned saury, cheese and olives
This version of the salad is the cheapest and simplest of the prepared ones, since it still includes a minimum of products. This “Mimosa” itself became first-rate, and the classic recipe for the salad appeared in the nineties of the last century.
It is necessary to prepare the products in advance. Boil 5 eggs cool, cool, peel and divide into whites and sauces. Add one can of canned saury to the boil, remove the brushes and sieve with a fork. Clean and cut one cibulin. Gently grate one hundred grams of milk and whites on a coarse grater, then grate them on a fine grater or sieve them with a fork until they reach a porridge-like consistency.
Curling balls also varies from other recipes. Now, you need to put the whites in the first ball. Grated cheese and others. Next we place the canned fish. The sharply cut cybul was crushed by the stepping ball. Take a large grater and grate the butter (80 g) into a fine grater. The preparation is completed by a ball of detailed roasts.
All the balls, in addition to the rest, are coated with mayonnaise (150 g) and salt during the process. Before use, you need to let the salad sit in a cold place for at least two years.
Mimosa salad with melted yogurt
It’s not too simple, but you can add a delicious version of salad with melted cheese. All ingredients play well with each other and are combined, and the melting syrup gives “Mimosa” tenderness.
Cooking begins with boiling vegetables (a couple of potatoes and one carrot), two eggs. Clean all products, boiled vegetables, eggs, melted cheese and grate finely (whites are creamed together). Remove the rinds from the sardines, leaving behind all the unneeded juice from the jars (the salad requires 1 pc.), and scoop them out with a fork.
After preparing the ingredients, we begin to form the salad. With the first ball we place the trimmed potatoes, coat them with mayonnaise (for the recipe you can take 220 g, with high fat content), then the fish.
The next step is to grate the whites and melt the syrup. Carefully flatten the balls without squeezing them. Frozen pieces of top butter|mastila| rub the animal, grind 5 g. Add the carrots, don’t forget to spread the skin with mayonnaise and salt. The remaining yellow ball, its beast can be decorated with greenery.
The salad needs an hour, at least two years, to soak through in a cold place. Afterwards, the “Mimosa” salad with melted syrup is ready to serve.
Classic Mimosa salad with rice
Before cooking, you need to boil the rice and then cool it. You also need to boil 6 eggs and 4 medium carrots. Peel them and rub finely, separating the eggs into eggs and whites.
Grate a small piece of hard syrah, about 200 g, using a fine grater.
Cut two medium cibulins into cubes and scald with dill. Squeeze one or two cans of canned fish (tuna, saury, pink salmon, sardine, salmon) with a fork until smooth, draining the oil and any wilted brushes.
Now let's move on to cutting up the salad balls. After soaking, don’t forget about mayonnaise, coat the skin with it and add salt. We place our products in balls: rice, grated cheese, whites, fish, cibul, grated carrots, egg crusts.
Mimosa salad with canned salmon and apple
The apple and salmon in the salad add a rich, rich flavor to the salad. Add more apple flavor to add freshness. To make a simple salad with mayonnaise, you can add sour cream, two tablespoons is enough.
You will need to start preparing the steamed potatoes and 5 eggs. After the egg has cooled, peel and finely grate it, grate the egg whites. Scald two heads of red cibul with dill and finely chop.
Apples are better than other sweet and sour varieties, ideally suited Antonivka and Simirenko, mash, peel and grate, 3 pieces are enough. Mash one can of canned salmon with a fork.
From these products you need to make a leaf salad "Mimosa". Place a ball of corn on the cob, then egg whites, then a thin ball of zibula, apple, salmon, and finally the final cutlets. You need to coat the skin ball with mayonnaise, grind in 200 g, and add salt for relish.
Mimosa salad with boiled salmon
The Danish version of “Mimoz” is great because it is not made from canned fish, as we called it, but from boiled fish.
Now, you need to start preparing the fish. Boil 200 g salmon fillet added salt. Crimp the fish pulp from the tassels and mash with a fork. You also need to boil 4 chicken eggs and one medium carrot. Finely grate about 200 g of the cheese, and then add the egg whites. Trim a small bunch of green cibul.
Now we take our ingredients and add them, coat them with mayonnaise and add salt. The balls are prepared in the following way: whites, salmon, cibul, hard cheese, egg crusts. You can decorate “Mimosa” with any greenery you have lost. Before eating, a couple of years before, the salad should be left in the refrigerator.
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