Salad got its name thanks to grated yolks, which are used as decoration.
They resemble small flowers of mimosa, which looks beautiful on the table.
In addition, the salad is very nutritious and tasty.
Therefore, it is not surprising that this dish is so popular.
Mimosa salad with cheese - the basic principles of preparation
Mimosa salad with cheese is collected in layers. It does not matter in what order you will stack them, it will not affect the taste in any way.
Salad is prepared on the basis of any canned fish. The main condition is that they are canned in oil or in their own juice. Basically, for a salad they take mackerel, sardines, pink salmon or salmon. You can also use sprats or cod liver. But such a salad will turn out to be quite high-calorie, therefore it is prepared mainly only for the holidays. An easy version of "Mimosa" can be prepared with crab sticks.
Another essential ingredient is boiled eggs. Depending on the recipe, boiled vegetables, herbs, rice, hard and processed cheese are added to the salad. To make the salad tender and juicy, add crushed butter to it.
Collect the salad, greasing each layer with mayonnaise. The dish is put in the refrigerator for a couple of hours so that the salad is properly soaked.
Recipe 1. Mimosa Salad with Cheese and Butter
Ingredients
a can of canned fish in oil;
250 g mayonnaise;
hard cheese - 100 g;
onion head;
butter - 100 g;
eggs - five pcs.
Cooking method
1. We open canned fish. Spread in a deep bowl and knead well with a fork.
2. Boil hard-boiled eggs. We place them under a stream of cold water and cool. Remove the shell, separate the yolks from the proteins.
3. Pre-place the butter in the freezer. Grind cheese, frozen butter, proteins, yolks through a grater and arrange on different plates.
4. The onion head is peeled and finely chopped. We shift it into a deep plate and pour boiling water for several minutes.
5. In a deep salad bowl we spread a layer of grated egg whites. Spread the grated cheese on top. We spread half of the canned fish on it and grease everything with mayonnaise.
6. Drain the water from the onion, squeeze it and spread it on top of the fish. Next is a layer of grated butter. The remaining fish and mayonnaise are on it. We decorate the salad with grated yolk and leave for an hour to soak it.
Recipe 2. Salad "Mimosa" with cheese and crab sticks
Ingredients
six eggs;
200 g butter;
a pack of mayonnaise;
200 g of crab sticks;
two apples;
200 g of Dutch cheese;
bulb.
Cooking method
1. Peel and rinse onions. Chop it into small cubes. Put in a deep plate and pour cold water for half an hour.
2. Boil the eggs for ten minutes. Cool them in cold water, peel them and grind the yolks and squirrels separately.
3. Wash apples, wipe and peel with a sharp knife. Core with seeds and grate on a medium grater.
4. Thaw the crab sticks completely, remove the shell from them and crumble them as small as possible. Grind cheese on a medium grater.
5. Collect the salad on a flat plate in the following order:
- egg whites;
- cheese chips;
- coarsely grated frozen butter;
- finely chopped onions. Lubricate generously with mayonnaise;
- crab sticks;
- grated apples. Lubricate with mayonnaise;
- egg yolks.
6. Garnish the salad with sprigs of herbs and leave to soak for an hour.
Recipe 3. Mimosa Salad with Cheese and Rice
Ingredients
boiled rice - half a glass;
mayonnaise - 150 g;
four eggs;
fresh dill - a bunch;
two carrots;
cheese - 150 g;
onion head.
Cooking method
1. Rinse the rice, constantly changing the water until it becomes transparent. Boil it, following the instructions on the packaging, until cooked.
2. Boil the eggs for ten minutes. My carrots are also cooked until tender without peeling. The eggs are cooled, cleaned, three squirrels separately from the yolk, laid them on different plates. We clean and chop carrots on a fine grater.
3. Peel the onion, rinse, finely chop and scald with boiling water.
4. Put a layer of boiled rice on a flat dish. Sprinkle with chopped dill. We make a fine mesh of mayonnaise.
5. Put the canned fish in oil on a plate and knead it with a fork. Evenly distribute canned fish over dill.
6. Sprinkle with chopped onions and cover with a thick mesh of mayonnaise.
7. The next layer lay carrots. We combine egg white and grated cheese with mayonnaise and put this mixture on top of carrots. Sprinkle the salad with finely grated yolk and leave to soak in the refrigerator for at least an hour.
Recipe 4. Mimosa salad with classic cheese
Ingredients
sardines in oil - a jar;
150 g mayonnaise;
six eggs;
a small bunch of dill;
150 g of cheese;
frozen butter - 100 g;
medium onion.
Cooking method
1. Open the canned food, put the contents in a deep plate, select large bones and knead the fish with a fork.
2. Boil the eggs, cool and remove the shell. Separate the yolks from the proteins. Put the yolks in a plate and rub it thoroughly. Finely rub the egg whites and cheese.
3. Rinse the dill, slightly dry and chop finely. Rub the peeled onions on the middle track.
4. We begin to form a salad, laying out the ingredients in layers:
- grated egg whites;
- cheese;
- sardine in oil;
- a thick mesh of mayonnaise;
- grated onions;
- half the yolk;
- mayonnaise;
- chopped dill greens;
- grated frozen butter;
- the remaining yolk.
Lettuce is sent for a couple of hours in the refrigerator for impregnation.
Recipe 5. Salad "Mimosa" with cod cheese and liver
Ingredients
canned cod liver - a jar;
greenery;
three boiled potato tubers;
mayonnaise;
two boiled carrots;
bulb;
three eggs;
100 g of cheese.
Cooking method
1. Wash the potatoes, cook until soft in the peel. Cool, peel and grind on a medium grater. Put in a deep salad bowl and smooth. Top potatoes with mayonnaise.
2. Open the canned food and put the contents on a plate. Knead the cod liver with a fork and season with black pepper. Put on top of potatoes.
3. Spread finely chopped onions with the next layer and cover it with a net of mayonnaise.
4. Boil the carrots, cool, remove the thin peel and grate finely. Put carrots on top of the onion and grease with mayonnaise.
5. Sprinkle the carrots with grated cheese and cover with a layer of mayonnaise. Garnish with crushed yolk and finely chopped greens. Leave to soak in the refrigerator for six hours.
Recipe 6. Mimosa salad with cheese, pink salmon and apple
Ingredients
canned pink salmon - a can;
mayonnaise;
onion head;
hard cheese - 100 g;
four eggs;
an Apple;
two potatoes;
carrot.
Cooking method
1. Potatoes and carrots are washed and boiled until soft. Cool vegetables, peel and grind on a coarse grater.
2. Peel the onion head from the husk. Finely chop and scald with boiling water. We clean the apple, remove the core and rub finely.
3. Boil the eggs for ten minutes. Then we put them under a stream of cold water and remove the shell. Grind yolks separately from proteins on a fine grater. Finely three cheese.
4. Put the salad in layers, greasing each with mayonnaise, in a deep salad bowl:
- coarsely grated potatoes;
- half the egg whites;
- small cheese chips;
- half a mashed fork of canned pink salmon;
- finely chopped scalded onions;
- coarsely grated carrots;
- grated apple;
- canned fish;
- the remaining egg white;
Sprinkle with crumbled yolk. We put the salad in the refrigerator for several hours.
Recipe 7. Original Mimosa salad with cheese, salmon and cucumbers
Ingredients
100 g salted salmon;
150 g mayonnaise;
two eggs;
150 g of cheese;
two fresh cucumbers;
two potatoes.
Cooking method
1. Leave two thin slices of salted salmon for decoration. Chop the rest of the fish in small pieces.
2. Cool and hard-boiled eggs. Set the yolk aside, and grind the protein on a coarse grater.
3. Wash the cucumber, wipe and rub coarsely.
4. Boil the potatoes in their skins. Then cool it, clean and chop it into large chips.
5. Lay the salad in a deep salad bowl in layers:
- pieces of salted salmon;
- grated egg white. Lubricate with mayonnaise;
- fresh cucumber;
- a layer of boiled potatoes. Grease with mayonnaise;
Sprinkle the salad with the crushed yolk. From the slices of salmon make a semblance of a flower and decorate them with a salad. Put in the refrigerator for several hours for impregnation.
Mimosa Salad with Cheese - Tips and Tricks
So that the onion does not bitter, pour boiling water over it.
Pale yolks will look ugly on the surface of the salad, so use homemade eggs for cooking.
Prepare Mimosa in the evening so that the salad is thoroughly soaked overnight in the refrigerator.
Rub the yolk on the finest grater. Do this directly above the salad so that they remain airy.
