Classic Mimosa salad with pink salmon

Mimosa salad, which is based on canned fish, is very popular among housewives in the post-Soviet space. Its bright taste and appetizing appearance made it a frequent guest on the holiday table. Here are the most delicious recipes for “Mimosa” with canned pink salmon that will satisfy every taste.

Classic Mimosa salad with canned pink salmon and cheese

A simple recipe for making Mimosa with cheese and canned red fish. Pink salmon, as a rule, does not contain a large amount of fat and is a little dry, so you should not skimp on mayonnaise when coating the layers. This will make the dish more tender and juicy.

1. 
   To prepare Mimosa salad with pink salmon according to the classic recipe, peel the boiled vegetables and grate them.
2. 
   Divide the eggs into yolk and white, grate the white separately, and mash the yolk with a fork in another bowl.
3. 
   Chop the peeled onion so that you get neat small cubes.
4. 
   Grate the hard cheese into fairly large pieces.
5. 
   Strain the canned pink salmon and mash with a fork.
6. 
   On a plate of suitable size or in a stand if the salad will be prepared in portions, place a layer of potatoes, which should be lightly salted and peppered, and then covered lightly with mayonnaise.
7. 
   Drain the liquid from the canned pink salmon and chop with a fork, place on a layer of potatoes, sprinkle with onions, and coat with mayonnaise again. After this, layers of cheese and carrots are laid out, again salted and peppered, and then flavored with mayonnaise.
8. 
   The last layers should be the white, coated with mayonnaise, and the mashed yolk on top, which gives the dish its characteristic color. The salad is decorated with herbs and served half an hour to an hour after it has been soaked.

Mimosa salad with canned pink salmon, cheese and butter

This recipe uses butter, which must first be frozen and grated directly into the salad so that it does not have time to melt beforehand. It turns out to be a very tasty dish, from which it is impossible to tear your household away.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Butter – 100 gr.
• Egg – 6 pcs.
• Onions – 2 pcs.
• Hard cheese – 150 gr.
• Dill or parsley – 5 sprigs.
• Canned pink salmon – 1 can (230 gr.)
• Mayonnaise – 250 gr.

Cooking process:

1.Place the butter in the freezer so you can grate it later.

2. Boil eggs in salted water, peel and separate into white and yolk. Chop the whites into crumbs with a knife, and mash the yolks with a fork.

3. Grate the onion and hard cheese in separate containers, chop the greens.

4. Remove the bones from the fish and mash with a fork or in a blender.

5. Place the salad in a deep transparent bowl or using a cooking ring in layers. First put the whites, on top of which you need to evenly spread the grated cheese and fish. Lubricate well with mayonnaise.

6. After this, lay out the onion and half the volume of yolks, again cover everything with a layer of mayonnaise.

7. Next, sprinkle with chopped herbs and grate the butter on a coarse grater.

8. The topmost layer should be the second part of the yolks. To make the dish the most beautiful, this part of the yolks can be rubbed through a sieve. Let the salad sit for at least half an hour and you can serve.

Mimosa salad with pink salmon, cheese, potatoes and carrots

A hearty and tasty salad in which the taste of fish is successfully complemented by vegetables and melted cheese. The juiciness of the dish can be varied by the amount of mayonnaise used: the more it is, the more tender and saturated the salad will be.

Cooking time: 45 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Canned pink salmon – 1 can.
• Boiled potatoes – 3 pcs.
• Boiled egg – 3 pcs.
• Processed cheese – 150 gr.
• Boiled carrots – 2 pcs.
• Mayonnaise - to taste.
• Salt - to taste.
• Onions – 1 pc.

Cooking process:

1. Peel the boiled root vegetables and chop them using a coarse grater; put the processed cheese in the freezer for a while.

2. Separate the whites from the yolks and crumble into separate containers.

3.Mash the canned fish with a fork, remove the bones, if any, and add a little liquid from the jar in which the fish was located to the mixture.

4. Peel the onions and chop as finely as possible.

5. Lay the salad in layers, covering it with mayonnaise. Place pink salmon in the first layer and coat with mayonnaise. Then layer potatoes and onions, covering it with mayonnaise.

6. Then distribute the egg white and spread with mayonnaise. The next layer should be carrots and a little more mayonnaise.

7. Grate the melted cheese and spread over the entire surface of the salad, including the side.

8. Sprinkle chopped yolk on top and garnish with herbs. Wait about half an hour for the salad to soak in and serve.

How to prepare Mimosa salad with canned pink salmon, cheese and rice?

A tasty and popular salad can also be prepared with rice. Cereals will successfully replace root vegetables (potatoes), and at the same time the dish will remain satisfying and incredibly tender.

Cooking time: 1 hour 05 minutes.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Canned pink salmon – 1 can.
• Mayonnaise - to taste.
• Boiled carrots – 2 pcs.
• Boiled rice – 1 tbsp.
• Boiled egg – 4 pcs.
• Cheese (hard) - 200 gr.
• Salt - to taste.
• Onions – 2 pcs.
• Greenery - for decoration.

For the marinade:

• Table vinegar 9% – 1 tsp.
• Water – 0.5 tbsp.
• Salt – one pinch.
• Granulated sugar – 0.5 tsp.

Cooking process:

1. Peel carrots and eggs. Carrots are grated or chopped in any convenient way.

2. The eggs are divided into whites and yolks and grated separately; grate the cheese on a coarse grater.

3. Cut the onion so that you get quartered rings, and then soak the slices in a mixture of the ingredients indicated for the marinade for about 15-20 minutes, and then squeeze them lightly.

4.The fish is kneaded by adding a little liquid from the jar to maintain its juiciness. It is important to make sure that there are no bones left in the fish mass.

5. Collect the salad, laying it in layers on a plate or for serving in portions, using a culinary ring. First, lay out part of the rice, on top of which half of the fish mass is distributed.

6. Next, apply a layer of mayonnaise. After this, lay out the carrots and grated whites, and then the mayonnaise again.

7. The next layer should again be rice with mayonnaise and fish. Place pickled onions on top and cover with mayonnaise.

8. The salad is sprinkled with a thin layer of grated cheese and a mixture of yolks on top, and decorated with green leaves. It is better to serve the dish after half an hour to an hour, so that the salad has time to soak in.

Simple and tasty Mimosa salad with pink salmon without potatoes

This recipe does not use potatoes, but does add cucumber for freshness. Also, if you use purple onions, the dish will not be as strong.

Cooking time: 45 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Canned pink salmon – 1 can.
• Purple salad onion – 1 pc.
• Boiled carrots – 1 pc.
• Boiled egg – 3-4 pcs.
• Cucumber – 1-2 pcs.
• Mayonnaise - to taste.
• Dill - for decoration.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Chop the peeled onion into small cubes and then pour boiling water over it for 5 minutes.

2. Grind carrots in a food processor or on a grater.

3. Grate the egg whites and yolks separately or chop very finely.

4. Mash the canned food with a fork and mix with the oil in which the fish was stored. This way the fish will not be so dry.

5. Peel the cucumbers and cut them into small cubes.

6.Place the salad on serving plates or a serving dish in layers: first distribute the fish mass, then cover with mayonnaise and add part of the onion.

7. After this, you need to lay out the protein, a little mayonnaise and the rest of the onion.

8. Next come layers of cucumber and carrots, and the top and sides of the salad are sprinkled with yolk. The dish is decorated with fresh herbs and served after it has been steeped for about half an hour.

Step-by-step recipe for preparing Mimosa salad with pink salmon and apple

Apple is a bright ingredient that makes the taste of a familiar dish more original and interesting. It is better to use sour apple varieties, which go well with other salad ingredients and add additional freshness.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Boiled egg – 4 pcs.
• Hard cheese – 120 gr.
• Canned pink salmon – 1 can.
• Onions – 1 pc.
• Apple – 1 pc.
• Boiled carrots – 1 pc.
• Mayonnaise - to taste.
• Dill - for decoration.

For the marinade:

• Water – 0.5 tbsp.
• Table vinegar 9% – 1 tsp.
• Salt – one pinch.
• Sugar - granulated - 1 tsp.

Cooking process:

1. Eggs need to be peeled and divided into components: grate the whites and mash the yolks. The ingredients should be stored separately until used in the salad.

2. The carrots are chopped, you can use a grater or food processor for this, and the cheese is grated.

3. It is recommended to cut the onions into quarters of thin rings or cubes, and then keep them in a marinade prepared from the indicated ingredients for about 10-15 minutes. Afterwards, the pickled slices need to be lightly squeezed to remove excess liquid. If the taste of the onion is too strong, it should be additionally rinsed with clean water.

4.Mash the fish into a homogeneous mass.

5. Peel the apple and cut into strips.

6. Place the salad on a plate in layers, covering each layer with mayonnaise. First, put the fish, sprinkle it with onions, then grated whites, then chopped carrots, followed by cheese and apple.

7. Crushed yolk is distributed on top and sides of the dish and decorated with herbs. Let the salad soak for about an hour and then serve.

Delicious puff salad “Mimosa” with hot smoked pink salmon

Salad with hot smoked fish acquires special shades of taste and aroma. The dish automatically becomes more expensive and more presentable; it can be served to even the most discerning gourmets who consider “Mimosa” to be too simple and not an original dish.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Hot smoked pink salmon – 300 gr.
• Boiled egg – 3 pcs.
• Butter – 30 gr.
• Mayonnaise - to taste.
• Boiled carrots – 1 pc.
• Onions – 0.5 pcs.
• Boiled potatoes – 2 pcs.

Cooking process:

1. Peel the fish and remove the bones, cut it into small cubes. Place in an even layer on the bottom of the salad bowl.

2. Divide the eggs into whites and yolks. Grate the white and spread over the layer of pink salmon and spread with mayonnaise.

3. Carefully spread grated butter over the fish with mayonnaise. It is better to keep it in the freezer first to make it easier to grate.

4. Chop the carrots the way you like - you can very finely, you can cut them into larger pieces and distribute them in the next layer, which is also smeared with mayonnaise.

5. The next step is to lay out finely chopped onions, on top of which you should lay chopped potatoes.The root layer is also covered with mayonnaise.

6. The top layer is grated yolks, with which the top of the salad is sprinkled. The dish is allowed to brew for about an hour and served. Bon appetit!