Classic Mimosa salad with canned fish

Classic Mimosa salad with canned fish is the most famous canned fish salad. Due to its pleasant taste and lightness, this dish has many fans; it is even included in the menu by lovers of proper nutrition. We have selected 10 different options for this magnificent salad.

Classic recipe for Mimosa salad with canned fish

This salad got its name for its beautiful appearance, reminiscent of a spring mimosa. The salad is not only bright, but very tasty and satisfying.

1. 
   To prepare Mimosa salad with canned fish according to the classic recipe, prepare all the ingredients. Wash the potatoes and carrots, place them in a saucepan, cover with water and cook until tender.
2. 
   Cool the vegetables and peel them.
3. 
   Grate the vegetables on a coarse grater.
4. 
   Remove the skins from the onions and finely chop.
5. 
   Hard-boil the eggs and remove the shells. Separate the whites from the yolks. Grate the whites on a fine grater.
6. 
   Mash the yolks with a fork.
7. 
   Mash the canned fish directly in the jar with a fork until a homogeneous paste forms.
8. 
   The salad is laid out in layers. First a layer of fish. Next, chopped onions, then potatoes, egg whites, grated carrots. Coat each layer with mayonnaise. Sprinkle chopped yolk on top of the salad. Mimosa salad turns out incredibly tasty.

Bon appetit!

Layered Mimosa salad with canned fish, cheese and potatoes

Mimosa salad is laid out in layers and can be served in portions or as a shared dish. On the festive table it takes pride of place next to herring under a fur coat and Olivier.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Canned fish – 300 gr.
• Chicken eggs – 3 pcs.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Cheese – 150 gr.
• Mayonnaise – 70 ml.
• Greenery - for decoration.

Cooking process:

1. Boil potatoes and carrots in their skins, boil hard-boiled eggs. Peel the onion and finely chop.

2. Peel the potatoes and grate them on a coarse grater.

3. Peel the eggs, separate the whites from the yolks. Grate them separately on a fine grater.

4. Grate the cheese on a coarse grater.

5. Mash the canned food with a fork until pureed.

6. Use a food ring to neatly stack the salad layers. Place the first layer of potatoes, brush it with mayonnaise.

7. Then lay out the onion and make a mayonnaise grid on it.

8. Next, make a layer of cheese, also grease it with mayonnaise.

9.There is no need to lubricate the fish layer with mayonnaise, it is already very juicy.

10. Place a layer of protein on the fish and brush it with mayonnaise.

11. Then a layer of carrots and mayonnaise. Sprinkle the salad with chopped yolk. Carefully remove the ring, garnish the dish with fresh herbs and serve.

Bon appetit!

How to cook Mimosa with canned fish and cheese without potatoes

Delicate fish salad Mimosa can be prepared from various canned foods: saury, sardine, mackerel, tuna or pink salmon. To make the salad juicy, you should not skimp on mayonnaise, but it is better to even prepare it yourself, then your dish will be even more healthy.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Canned fish – 1 can.
• Chicken eggs – 5 pcs.
• Onion – 1 pc.
• Mayonnaise - to taste.
• Cheese – 50 gr.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

1. Hard boil the eggs, separate the whites from the yolks. Grate the whites on a fine grater and place half in a salad bowl.

2. Mash the canned fish with a fork until pureed and place ½ of it on the whites. Lubricate the layer with mayonnaise.

3. Peel the onion, chop finely and place it in a layer on the fish.

4. Then place the second part of the whites on the onion layer. Lubricate it with mayonnaise.

5. After the whites, add a layer of the remaining canned food and spread with mayonnaise.

6. Grate the cheese onto a fine grater. Mash the yolks with a fork. Mix the cheese with the yolks and sprinkle this mixture on top of the salad. Place the salad in the refrigerator for 20-30 minutes to soak.

Bon appetit!

A simple and tasty recipe for Mimosa salad with canned fish without carrots

Mimosa salad appeared in the Soviet Union. Some people feel nostalgic when they see this dish, while others are new to it.In addition, the recipe for this salad leaves a lot of room for experimentation; for example, carrots are not used in this salad.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Butter – 100 gr.
• Long grain rice – 150 gr.
• Chicken eggs – 6 pcs.
• Canned fish – 200 gr.
• Cheese – 150 gr.
• Onion – 1-2 pcs.
• Mayonnaise – 150-200 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Place the butter in the freezer. Boil rice and eggs.

2. Peel the eggs and separate the whites from the yolks. Finely chop the whites and mash the yolks with a fork.

3. Finely chop the onion, grate the cheese, and mash the canned fish with a fork.

4. Place the cooking ring on a flat dish and place half of the canned fish.

5. Place the second layer of rice, brush it with mayonnaise. Then add the protein, grated cheese, remaining fish and onion one by one. Make a mayonnaise mesh on top of each layer.

6. Then lay out half the crushed yolks, grate the butter on top of them using a fine grater.

7. Finish the salad with the remaining yolk mixture. Serve Mimosa salad immediately after preparation.

Bon appetit!

Step-by-step recipe for making Mimosa with canned food without cheese

Mimosa salad is easy to prepare and affordable in terms of products, and the name fully corresponds to its appearance. Its main ingredient is canned fish, but other ingredients can be added or excluded according to your taste.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Canned fish – 1 can.
• Rice – 250 gr.
• Eggs – 4 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Table vinegar – 2 tsp.
• Water – 2 tbsp.
• Sugar – ¼ tsp.
• Salt - to taste.
• Mayonnaise - to taste.

Cooking process:

1.Cook the rice in salted water and cool. Place it in a salad bowl, smooth it out and brush with mayonnaise.

2. Drain the juice from the canned food and mash the fish with a fork. Place half of the canned food on the rice and even out the layer.

3. Cut the onion into thin half rings. Place it in a bowl, add vinegar, water, sugar and a pinch of salt, leave the onion to marinate for 15-20 minutes. Then pour off the remaining marinade and place half the onion on the fish layer.

4. Boil the carrots in their skins, then peel and grate. Lay it out in the next layer and brush with mayonnaise.

5. Hard-boil the eggs and peel them. Separate the whites from the yolks. Grate the whites and mash the yolks with a fork. Place a layer of egg whites and brush with mayonnaise.

6. Then repeat the layers in the following order: rice, fish layer and pickled onion, brush them with mayonnaise. Place the crushed yolk as the last layer. Before serving, place the salad in the refrigerator for a while to soak.

Bon appetit!

Mimosa salad with canned pink salmon on the festive table

If you haven't tried this delicate fish salad yet, now is the time to make it. The main thing in this dish is to choose good canned fish in oil. We suggest preparing a salad with pink salmon; it is moderately fatty and juicy.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 20.

Ingredients:

• Pink salmon in oil – 1 can.
• Potatoes – 3 pcs.
• Carrots – 3 pcs.
• Chicken eggs – 3 pcs.
• Onion – 1 pc.
• Mayonnaise – 200 ml.
• Salt - to taste.
• Onion feathers – 5-10 gr.

Cooking process:

1. Boil potatoes, carrots and eggs, cool and peel.

2. Peel the onion, finely chop, place in a bowl and pour boiling water over it, leave for a few minutes. This is necessary to get rid of bitterness. Then drain the water through a sieve.

3.Mash the canned pink salmon with a fork until pureed. Place the resulting mixture on the bottom of the salad bowl and level the layer. Coat it with mayonnaise.

4. Next, add the onion.

5. Grate the boiled potatoes on a coarse grater and place it in the next layer, brush with mayonnaise.

6. Grate the carrots and place after the potatoes, also coat the layer with mayonnaise.

7. Separate boiled eggs into yolks and whites. Grate the whites and chop the yolks into crumbs with a fork. Place a layer of egg whites in a salad bowl and coat it with mayonnaise.

8. Finish the salad with a layer of yolk. Finely chop the green onions and sprinkle them over the salad before serving.

Bon appetit!

Hearty and delicious Mimosa salad with canned food and rice

Mimosa is a salad that you can experiment with. This recipe is a little different from the classic one, it uses rice. The dish turns out to be very satisfying, tasty and bright.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Canned fish – 1 can.
• Rice – 100 gr.
• Cheese – 150 gr.
• Eggs – 4 pcs.
• Carrots - 2-3 pcs.
• Mayonnaise – 200 ml
• Onion – 1 pc.
• Onion feathers – 10 gr.

Cooking process:

1. Eggs, carrots and rice must be boiled until cooked. Before cooking, rinse the rice well so that it turns out fluffy. Grate the cheese on a coarse grater.

2. Grate the carrots on a coarse grater, finely chop the onion. Divide the eggs into whites and yolks, grate the whites.

3. To assemble the salad, you can use a special culinary ring; place it on a flat plate. If the ring is small in diameter, then divide all the ingredients into several parts. Place the rice in the first layer and brush it with mayonnaise.

4. Mash the fish with a fork, lay out the second layer, level it and brush with mayonnaise.

5.Place chopped onion on the fish layer, white in the middle, green on the edge.

6. Next comes a layer of proteins, coat it with mayonnaise.

7. Then make a layer of grated carrots and mayonnaise.

8. The next layer is cheese; grease it with a small amount of mayonnaise. The salad is completed with chopped yolk; there is no need to coat it with mayonnaise. Place the salad in the refrigerator to soak for 40-60 minutes, then serve.

Bon appetit!

Lenten Mimosa salad with canned fish

The Lenten version of Mimosa salad is suitable for times of church fasting and beyond. It can be served for dinner, as the salad is quite filling. You can put cucumbers in a salad either fresh or pickled – it’s a matter of taste.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Rice – 100 gr.
• Canned fish – 1 can.
• Peking cabbage – 0.5 pcs.
• Cucumbers – 2 pcs.
• Soy sauce – 2 tbsp.
• Lenten mayonnaise - to taste.
• Salt - to taste.

Cooking process:

1. Boil rice in slightly salted water, cool.

2. Drain the oil from the canned food and mash the fish with a fork.

3. Chop the Chinese cabbage thinly. Cut the cucumbers into strips.

4. Add Chinese cabbage, cucumbers and rice to the bowl with the fish, stir.

5. For dressing, mix lean mayonnaise with soy sauce. Add the dressing to the salad, mix and serve.

Bon appetit!

Quick and simple Mimosa salad with canned saury

Mimosa is also called spring fish salad. It contains canned fish and boiled vegetables. It turns out to be a very nutritious and bright dish, just what you need in spring.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Canned saury – 270 gr.
• Chicken eggs – 4 pcs.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Dill – 10 gr.
• Mayonnaise – 200 ml.

Cooking process:

1. Boil potatoes and carrots in their skins, cool and peel them. Boil the eggs hard in a separate pan. Drain the juice from the saury, mash the fish with a fork, place it on a dish and smooth it out.

2. Peel the onion and finely chop it, distribute it over the fish, and make a mayonnaise mesh on top.

3. Grate the potatoes on a coarse grater, place them in the next layer, brush with mayonnaise.

4. Grate the carrots, place them in the next layer after the potatoes, and also coat with mayonnaise.

5. Peel the boiled eggs. Separate the whites from the yolks. Grate the whites on a coarse grater and make the next layer out of them.

6. Wash and dry the dill. Leave a couple of dill sprigs whole and finely chop the rest of the greens. Decorate the salad: scatter chopped dill along the edge, place the sprigs in the center. Make an imitation mimosa from crushed yolk. Before serving the salad, give it a little time to soak.

Bon appetit!

Delicious recipe for Mimosa salad with canned tuna

The famous Mimosa salad with canned tuna. Always tasty, satisfying and bright. To prevent the salad from being dry, mix the fish with a small amount of canned oil.

Cooking time:60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Potatoes – 3 pcs.
• Carrots – 3-4 pcs.
• Eggs – 5-6 pcs.
• Canned tuna – 2 cans.
• Cheese – 0.5 tbsp.
• Salt - to taste.
• Mayonnaise - to taste.

Cooking process:

1. Boil potatoes, carrots and eggs, cool and peel.

2. Divide the eggs into whites and yolks.

3. Mash the tuna with a small amount of juice with a fork until pureed.

4. Place the first layer of tuna on a plate.

5.Then add a layer of grated potatoes. Make a mesh of mayonnaise on top.

6. Next comes a layer of grated cheese.

7. Make the next layer of grated carrots, apply a mayonnaise mesh on it.

8. Then lay out the chopped whites and brush them with mayonnaise.

9. Sprinkle the salad with chopped yolks and place in the refrigerator to soak. The salad can be decorated with vegetables or fresh herbs according to your taste.

Bon appetit!