This dish has many variations, so before you start cooking, let’s consider what components it consists of.
- Canned fish. It can be sardines, but more often they still use tuna. You need to drain the juice from canned tuna and mash the fish into small pieces.
- Egg. It needs to be boiled, peeled and cut into very small cubes. Start cutting when the egg has cooled down.
- Bow. It must be fresh and juicy, cut into small cubes too.
- Sauce. We are used to a salad seasoned with mayonnaise, but it can also be oil-based or sour cream.
- Carrot. Mimosa is a salad in which the ingredients are not very bright. It is boiled carrots that should add brightness to the dish. In addition to diced, leave some carrots to decorate the salad.
Still, optionally, the dish can have boiled potatoes. Cheese: both hard and processed cheese. Well, fresh herbs are also for decoration.
Now, let’s look at examples of recipes for this salad..
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Mimosa Salad No. 1: Classic Recipe
To begin with, we’ll figure out how to make a classic mimosa salad. Take 1 can of chopped tuna (about 200 g), 4 pieces of potatoes, the same amount of carrots (medium), 150-170 g of Dutch cheese, a couple of sprigs of greens (better than dill). Also, 4 eggs, 1 piece of onion and 220-240 g of mayonnaise.
Initially, you need to prepare some components. Boil, cool and peel the eggs. Boil whole potatoes and carrots until fully cooked, cool, peel them. Peel the onion, separate the excess liquid from the tuna.
Then, cut into small cubes all the components: onions, carrots, potatoes. Wash, dry and chop greens with a knife.
Pour onion with boiling water so that it is not too crispy and does not interrupt the taste of the remaining components. After 5-7 minutes, drain the water. Egg yolks and squirrels need to be cut and laid out in separate layers. Therefore, the former are ground into crumbs, and the latter are rubbed on a coarse grater.
Then, the second stage is to lay out the dish correctly. Mimosa salad – layers in order:
- First: Put a layer of tuna on a large plate.
- Second: A layer of proteins mixed with mayonnaise.
- Third: Shredded Carrots.
- Fourth: Onion, and again a layer of mayonnaise.
- Fifth: Grated hard cheese, mayonnaise again.
- Sixth: Sprinkle the whole surface of the salad with grated yolks.
Allow the dish to brew in the refrigerator for a couple of hours, and before serving, sprinkle with chopped herbs.
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Previously, the classic mimosa dish was prepared without carrots and potatoes, but it was this salad that took root, because it is more economical and satisfying than it was originally.
Mimosa Salad No. 2: With Cream Cheese
This variation is similar to the previous one, only the components need to be cut differently, and instead of hard cheese – processed cheese. We can also replace tuna with sardines. For 1 can of sardines, take 3 packs of processed cheese. 4 pieces of carrots and potatoes, 5 eggs. Also, 1 onion, mayonnaise to taste, salt and pepper, herbs and dried paprika for decoration.
To prepare a mimosa salad, boil carrots, eggs and potatoes. Then, you need to cool all these components and clean. Eggs are divided into yolks and squirrels. Grate the yolks into crumbs, and grate the whites on a coarse grater. Grate carrots and potatoes on the same grater. Soak the onion in boiling water, then dry, salt and pepper. Mix onion with half the greens, previously chopped.
Spread all the components in turn, as in the previous recipe. To make cream cheese easier to distribute in a layer – mix it evenly with mayonnaise. This salad also needs time to brew. You can decorate it with slices of carrots, herbs and dried paprika..
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Mimosa salad No. 3: With butter
The recipe for mimosa with oil is already much less common, but still it is still a pretty popular option. For it you need: 1 can of salmon canned food, 1 onion, 100 g of hard cheese and 100 g of butter, 5 chicken eggs and mayonnaise.
Boil the eggs, meanwhile, grate the cheese on a coarse grater. Onions must be peeled and diced. Separate canned food from liquid and mash with a fork. Rub the yolk into crumbs, and grate the protein on a coarse grater.
Take a wide plate and put a layer of canned food on it. Spread with a spoon of mayonnaise and put grated cheese. Then, lay out the chicken proteins, then the onions and other ingredients. Remember that the oil should be cold, so you need to get it out of the refrigerator and grate it as soon as you spread the layer. Let the dish brew for several hours, garnish with egg slices, herbs or dried paprika.
Mimosa salad No. 4 with rice
The recipe for mimosa salad with rice is not much different from the version with potatoes. Rice is also an inexpensive and satisfying base. For 100 g of rice you need: 200 g of hard cheese, 1 can of canned pink salmon, 2 carrots and 1 onion, 6 eggs and mayonnaise.
First, boil the eggs and carrots. Peel them, grate the egg white and carrots on a coarse grater, and grind the yolk into crumbs. Then, boil the rice until cooked, rinse it with cold water and remove excess fluid. Open the canned food, drain the liquid from them and mash the pulp with a fork. Peel the onions, cut into small cubes, rinse with boiling water, and then with cold water. Finally – grate the cheese on a coarse grater.
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To make a mimosa salad, we spread the ingredients in the following sequence: a layer of canned food, a layer of protein, mayonnaise. Rice, mayonnaise, carrots. Again, mayonnaise, hard cheese and repeat until the ingredients are finished. At the end, cover everything with a layer of crushed yolks and put the salad in the refrigerator to infuse.
Mimosa salad No. 5: Without potatoes
We have already mentioned that the most common and classic salad for us is not an original option. If you decide to cook everything right, then you need to stick to this recipe. Mimosa – a classic recipe: 5 eggs, 100 g of butter and hard cheese, mayonnaise and herbs. Also, 1 onion and 1 can of canned pink salmon.
Boil eggs, cool and clean. Grate squirrels on a coarse grater, grate cheese on it. Grind the yolks into crumbs, and cut the onions into small cubes and pour water for 10 minutes. Then drain the water from the onion and begin to lay out all the components in layers. Add oil at the end, when there is already a layer of yolk. Then, cover the salad with another layer of mayonnaise, sprinkle with herbs and grate cold oil on a fine grater.
How to decorate a mimosa salad? You can cut decorations in the shape of a flower from boiled carrots, add a couple of sprigs of greenery. Sprinkle it, with the exception of yolks, also with corn or sprinkle with dried paprika.
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You can mix the yolks with mayonnaise and beat with a mixer, and then cover the salad with this layer as they cover the cake with cream cheese. Sprinkle with paprika and add a couple of sprigs of parsley.
Now you know how to cook the famous salad in its various variations. What is your favorite recipe??