Establish reliably, who exactly came up with the famous salad "Mimosa" today is difficult. For the first time on the tables of our compatriots, a bright and delicate salad "Mimosa" appeared in the early 70's, when in the conditions of severe shortage Soviet women invented delicious dishes from simple products that could be "gotten" (potatoes, cheese, etc.). In the case of "Mimosa" the result of the culinary experiments of the unknown hostess exceeded all expectations - the salad instantly fell in love with millions of ordinary citizens and became firmly on the list of traditional festive dishes. Moreover, it continues to enjoy great popularity among us today and is considered one of the traditional dishes of Russian cuisine abroad. How to prepare a classic mimosa, as well as its unusual variations learn from our article.

Tender salad "Mimosa": a classic recipe with photo step by step

To begin with, we suggest mastering the traditional variant of mimosa, in which there are canned fish, boiled vegetables and eggs. The classic recipe also implies a layer of salad "Mimosa" and a bright decoration with a boiled yolk, grated on a fine grater. We read and look at the recipe in pictures.

Necessary ingredients:

  • canned fish (tuna) – 1 piece
  • eggs – 3 PCs.
  • potatoes – 3 PCs.
  • carrots – 3 PCs.
  • onion – 1 PC.
  • mayonnaise – 150 ml.
  • salt

Step by step instructions

  1. First prepare vegetables: carrots and potatoes should be washed and boiled. After the vegetables put the stew and eggs.

Important!  For salad "Mimosa" eggs should be hard-boiled, as we will use the yolk for decoration, and it should be hard enough for the grater.

  • Ready-vegetables peeled and the shell from the eggs. Separate the yolks from the whites. The first grate and the second finely shred with a knife. Carrots and potatoes also grate. Canned food with a fork press together with butter until a homogeneous slurry.
  • At the bottom of a deep dish or a special form put the first layer of fish.

    Note!  If you do not have a special form, then you can use a simple lifhook. Take a clean plastic bottle, cut the bottom and neck. Use the resulting cylinder for making layered salads and desserts.

    Attention!  If you like the presence of onions in a salad, then peel one onion from the husks and finely chop it. Lay the onions after a layer of canned fish, and then add the protein.

    Popular salad "Mimosa": a classic recipe with rice

    Cooking varieties of Mimosa there are many, but one of the most popular and easy is the recipe with rice. The principle of preparation, amount of ingredients and order of layers of rice Mimosa is the same as the classic version. But instead of potatoes in this recipe boiled rice.

    Necessary ingredients:

    • canned fish (tuna, salmon, sardines) – 1 Bank
    • rice – 100 gr.
    • hard cheese – 150 gr.
    • carrots – 3 PCs.
    • eggs – 3-4 PCs.
    • onion – 1 PC.
    • mayonnaise – 150-200 gr.
    • herbs (sprigs of dill)

    Step by step instructions

    1. Preparatory stage of preparation of salad "Mimosa": carrots and eggs cook, onion peeled off the husk.
    2. The rice boil in salted water in a ratio of 1:4 until cooked. Pour water out, rinse rice thoroughly with cold water and discard in a colander. Excess water in the rice should not be, otherwise it will ruin the taste of the salad and its consistency.
    3. Press the fish with a fork, the oil can not be drained. Cheese RUB on a medium grater.
    4. Carrots peeled and RUB on a grater. Go to the eggs: separate the whites from the yolks, grind them separately on a grater.
    5. Onions finely chop.
    6. Go to the Assembly of the salad "Mimosa": the first layer will be the rice, then the fish with onions and mayonnaise.
    7. Then spread grated cheese and mayonnaise. The top layer is formed from protein.
    8. After the squirrel again spread a little mayonnaise and gently distribute it over the surface. Spread grated carrot and a thin layer of mayonnaise.
    9. Complete the salad "Mimosa" traditional yolk. If desired, you can decorate the dish with sprigs of fresh dill, laid out in the form of Mimosa.

    Delicious salad "Mimosa" with salmon: the classic recipe with photos

    Pink salmon is the ideal fish for Mimosa salad. It is tender, soft and almost boneless. For this version of salad, you can use both pickled pink salmon and boiled fish. And that the dryish meat of pink salmon was more juicy, we recommend adding a little butter to it.

    Necessary ingredients:

    • canned salmon – 1 Bank
    • medium carrots – 5-6 pieces
    • potatoes – 5 PCs.
    • eggs – 6 PCs.
    • mayonnaise – 200 gr.
    • butter – 20 gr.

    Step by step instructions

    Tender salad "Mimosa" is a classic recipe with cheese and shrimp

    If we talk about the classic recipe of the Soviet mimosa, then, of course, there was no place for it in cheese or shrimp. The version of the salad "Mimosa" with cheese and shrimps can be called more modern classics. To prepare a salad any solid cheese will do. But if you want to give the dish a special piquancy, then we recommend choosing parmesan.

    Necessary ingredients:

    • shrimp – 150 gr.
    • carrots – 3 PCs.
    • eggs – 3 PCs.
    • mayonnaise – 150 gr.
    • cheese – 150 gr.
    • greens
    • pomegranate seeds for decoration

    Step by step instructions

    1. Shrimp cook in salted water until cooked. Cooled shrimp clear of shells. Meat grind in a blender or finely cut with a knife.
    2. Boil eggs, separate the whites from yolks, RUB.
    3. Carrots cook until tender. Grate the vegetables on a large grater.
    4. Cheese rub on the middle grater.
    5. The first layer will be the meat of prawns with mayonnaise.
    6. On top of the first put second layer of carrots and mayonnaise.
    7. The third layer will be a protein and cheese. It will also add a thin layer of mayonnaise.
    8. Decorate the salad with grated egg yolks, herbs and pomegranate seeds.

    Simple salad "Mimosa" with canned food and apples - step by step recipe

    At first glance, the combination of canned fish and apples may seem incompatible. But in fact, this "couple" gives a salad "Mimosa" of spring freshness and special tenderness. The main thing, choose for a salad a green apple with a slight sourness, for example, Semirinka variety.

    Necessary ingredients:

    • canned fish – 1 Bank
    • Apple – 1/2
    • mayonnaise – 150 gr.
    • sour cream – 50 gr.
    • eggs – 2 PCs.
    • onion – 1 PC.

    Step by step instructions

    1. Eggs boil and shred on a grater.

    Note!  In this version of the mimosa there will be only 3 layers. The last layer will be eggs, so it is not necessary to separate the proteins from the yolks.

  • Canned mash, pre-drain the oil. In this recipe, juicy salad will give Apple, so our task is to rid the fish of excess fat.
  • Apple wash, remove the peel and remove the bones. Half Apple RUB on a medium grater. Cut onion finely.

    Note!  Slice the second half of the apple with thin slices and can use them to decorate the salad.

  • Sour cream mix with mayonnaise.
  • Shape the salad: first layer will be the fish with the onion, the second green Apple, and the third layer will be the eggs. Each layer coat with mixture of sour cream and mayonnaise. Send a Mimosa in the fridge for 1-2 hours.
  • The Youtube site offers a huge number of videos about how to prepare a salad "Mimosa": these are the programs Cooking at home, Anastasia Skripkina, and information about the dish can be found on the Wikipedia website. We offer you the best video of the recipe of this delicious salad.