To establish authentically, who exactly came up withthe famous salad "Mimosa" is difficult today. For the first time on the tables of our compatriots, a bright and tender 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.
Gentle salad "Mimosa": a classic recipe with a photo step by step
To begin with, we suggest that you master the traditionala variant of a mimosa, in which there is a 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.
canned fish (tuna) - 1 pc.
eggs - 3 pcs.
potatoes - 3 pcs.
carrots - 3 pcs.
bulb - 1 pc.
mayonnaise - 150 ml.
First of all, let's take care of vegetables: carrots and potatoes need to be washed and boiled. After the vegetables we will put 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-made vegetables are peeled, and eggs fromshell. Separate the yolks from proteins. The first rubbed on the grater, and the second - finely chopped with a knife. Carrots and potatoes are also rubbed on a grater. Canned food with a fork, together with the oil until a homogeneous gruel is formed.
At the bottom of a deep plate or a special shape, we spread the first layer - the fish.
On a note! If you do not have a special form, you cantake advantage of a simple lifhook. Take a clean plastic bottle, cut the bottom and neck. Use the resulting cylinder for making layered salads and desserts.
On top of the fish lay out the crushed protein and mayonnaise.
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.
Now turn the boiled carrots: lay it on top of the protein with mayonnaise and gently level with a fork.
Over the carrots add mayonnaise and lay out a layer of potatoes. It is also fixed with mayonnaise.
We adorn the salad "Mimosa" with grated yolk. We send the dish to the refrigerator for 1-2 hours. Then carefully remove the form and serve the salad to the table.
Popular salad "Mimosa": a classic recipe with rice
There are many options for preparing mimosa,but one of the most popular and light is the recipe with rice. The principle of preparation, the number of ingredients and the order of layers in rice mimosa is the same as in the classical version. But instead of potatoes, this recipe uses boiled rice.
canned fish (tuna, pink salmon, sardines) - 1 can
rice - 100 gr.
hard cheese - 150 gr.
carrots - 3 pcs.
eggs - 3-4 pcs.
onions - 1 pc.
mayonnaise - 150-200 gr.
greens (sprigs of dill)
Preparatory stage of preparation of salad "Mimosa": carrots and eggs cook, onion peeled off the husk.
Rice is cooked in salted water in a proportion of 1:4 until ready. Drain the water, carefully rinse the rice with cold water and discard it in a colander. Superfluous liquid in rice should not be, otherwise it will ruin the taste of the salad and its consistency.
We press the fish with a fork, you can not drain the oil. We rub the cheese on a medium grater.
Carrots are peeled and grated. We pass to the eggs: we separate the proteins from the yolks, grind them separately on a grater.
We cut finely onions finely.
Let's proceed to assembling the salad "Mimosa": the first layer will be rice, then fish with onion, mayonnaise.
Then spread the grated cheese and mayonnaise. On top, form a layer of protein.
After the protein again, spread a little mayonnaise and carefully distribute it on the surface. Spread the grated carrots and a thin layer of mayonnaise.
Finish the salad "Mimosa" traditional yolk. If desired, you can decorate the dish with branches of fresh dill, laid out in the form of mimosa.
Delicious salad "Mimosa" with pink salmon: a classic recipe with a photo
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.
salmon canned - 1 can
carrots average - 5-6 pcs.
potatoes - 5 pcs.
eggs - 6 pcs.
mayonnaise - 200 gr.
Butter - 20 gr.
Vegetables wash and cook. Cooked vegetables are peeled.
We bring the eggs to a boil and cook for 10-12 minutes. We clean and separate the proteins from the yolks.
We put the pink salad in a bowl and add the butter, knead it with a fork until it is uniform.
Fish with oil will be the first layer of our salad "Mimosa". Top with boiled potatoes.
On top of the potato layer, we will distribute some mayonnaise.
Now turn the carrots, which also need to grate.
On top lay out the crushed proteins and a layer of mayonnaise.
We adorn the salad with grated yolk.
Gentle salad "Mimosa" - a classic recipe with cheese and shrimps
If we talk about the classic Soviet recipemimosa, then in it, of course, there was no room for cheese, let alone 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.
shrimp - 150 gr.
carrots - 3 pcs.
eggs - 3 pcs.
mayonnaise - 150 gr.
cheese - 150 gr.
grains of pomegranate for decoration
Shrimp cook in salted water until cooked. Cooled shrimp clear of shells. Meat grind in a blender or finely cut with a knife.
We brew the eggs, separate the proteins from the yolks, rub them.
Carrots cook until ready. We rub vegetables on a large grater.
Cheese rub on the middle grater.
The first layer will be shrimp meat with mayonnaise.
From the top on the first lay out the second layer - carrots and mayonnaise.
The third layer will be a protein with cheese. It will also be supplemented with a thin layer of mayonnaise.
We decorate the salad with grated yolks, greens and pomegranate seeds.
Simple salad "Mimosa" with canned food and apples - step by step recipe
At first glance, the combination of canned fish andapples 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.
canned fish - 1 can
apple - 1/2 pcs.
mayonnaise - 150 gr.
sour cream - 50 gr.
eggs - 2 pcs.
onions - 1 pc.
Eggs are cooked and grated on a grater.
On a 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-draining the oil. In this recipe, the apple will give the salad, so our task is to rid the fish of excess fat content.
My apple, peel off and remove the bones. Half an apple rubbed on a medium grater. Chop onion finely.
On a note! Slice the second half of the apple with thin slices and can use them to decorate the salad.
Sour cream is mixed with mayonnaise.
Form the salad: the first layer will be a fish with a bow, the second - a green apple, and the third layer will be eggs. Each layer is smeared with a mixture of sour cream and mayonnaise. We send ready mimosa to the refrigerator for 1-2 hours.
Youtube website offers a huge number of videoson how to prepare a salad "Mimosa": this is the transfer of Cooking at home, Anastasia Skripkina, also information about the dish can be found on the Wikipedia website. We offer you the best video of the recipe of this delicious salad.