Salad "Mimosa" with pink salmon is amazingly beautiful! Recipes salad "Mimosa" with pink salmon: fresh or canned


Salad called “Mimosa” is usually served on a festive table, but sometimes hostesses prepare it just like that.

It is made in layers, so it turns out beautiful in appearance.

“Mimosa” is prepared in various ways, with the addition of various ingredients. Such a dish, most importantly, do not forget to soak, otherwise the taste will turn out not the way we would like.

Salad “Mimosa” with the addition of pink salmon gets even more noble taste.

Salad “Mimosa” with pink salmon - general principles of cooking

• Salad is more like canned pink salmon.

• To make the onions in the salad not bitter, put it cut into a container, pour boiling water on it, hold it for 8 minutes and rinse with cold water.

• If vegetables are cut into pieces, they will cook faster.

• Boil new potatoes with the peel, and the old potatoes without peel.

• To cook vegetables faster, cover the pan with a lid.

• Add canned salmon to the salad along with its butter.

• For salad, use fatty mayonnaise to make it better soaked.

• Rice for salad use only high quality.

Salad “Mimosa” with pink salmon - a classic recipe


• 225 g canned pink salmon;

• salt;

• 245 g of mayonnaise;

• three eggs, carrots and potatoes;

• green onions.

Cooking Method:

1. First boil the vegetables. Wash the potatoes and carrots. Put them in a saucepan, add water and place on the hob. Bring to a boil and reduce the heat. Boil vegetables until cooked, checking with a fork. If she easily pierces vegetables, then they are cooked. Remove the vegetables from the pan.

2. Rinse the eggs under running water and put to boil. Cook for 12 minutes. Turn off the stove, pour out the water and pour cold water instead.

3. Peel the vegetables. Place a medium grater on a plate and rub vegetables alternately. First comes the carrot, followed by another potato in the plate. Wash and chop green onions. 4. Peel the eggs, place them on a cutting board and cut them in half. Separate the whites from the yolk and rub each part grated on separate plates into separate plates. Open a can of canned food and put everything together with the juice in the plate. Remember the fish fork to the mushy state.

5. Take the container and start alternately stacking layers of lettuce. First comes the potato. Salt it and grease with mayonnaise. Next comes pink and egg white. Grease with mayonnaise again and sprinkle with green onions. Next is the carrot, and on top of it mayonnaise. The last layer is egg yolk, evenly distributed over the entire surface.

6. Before serving, garnish the salad with dill and parsley.

Mimosa Salad with Fresh Pink Salmon


• 280 g of fresh pink salmon fillet.

• two potatoes and carrots;

• salt;

• 75 g of hard cheese;

• sour cream;

• one bow;

• pepper;

• mayonnaise;

• four eggs;

• spices for fish.

Cooking Method:

1. Wash and dry the fish with a kitchen towel. Cut into small slices, put in a bowl, salt, add spices and pepper. Mix everything and fry in sunflower oil for 11 minutes.

2. Wash the vegetables, rubbing them with a brush, and put them in the pan. Put the potatoes, carrots and eggs to boil.

3. After 13 minutes, remove the eggs and place them in a bowl of cold water. After another 16 minutes, check the vegetables with a fork, if it is stuck in them, it means they are ready. Digest vegetables do not need. Remove them and cool.

4. Peel cooled potatoes and carrots with a sharp knife. Grate potatoes in a wide plate, spread them evenly, salt and coat with sour cream mixed with mayonnaise.

5. Peel the onion, rinse and chop into pieces of five millimeters in diameter. Lay it in the next layer and coat with a mixture of mayonnaise and sour cream.

6. Grate grated cheese with small holes on top of the onion. On top of it again, coat with sour cream and mayonnaise.

7. Next is roasted pink salmon. Remember it with a fork, spread it evenly over the cheese and coat it with impregnation. 8. Clean the eggs from the shell, rinse and, cutting into two parts, separate the whites from the yolks. On top of the fish, rub the protein, then grease with impregnation.

9. Rub carrots on top of the egg white, coat with mayonnaise and sour cream.

10. Top the salad garnish with grated yolk.

11. Serve the salad in portions, without disturbing the integrity of the layers. Garnish with lemon slices.

“Mimosa”: salad with apples and pink salmon


• 270 g canned pink salmon;

• salt;

• 200 g of potatoes;

• water;

• 190 g carrots;

• mayonnaise;

• one sweet and sour apple;

• five chicken eggs;

• bow;

• 110 ml of vinegar.

Cooking Method:

1. Using a sponge, wash the carrots and potatoes. Then put them in a saucepan, cover with water above three fingers and put to boil for 28 minutes.

2. Remove the prepared vegetables with a slotted spoon and place them near the open window in order to cool them faster.

3. Lower the eggs into the pan, add water to them and put the cook on the stove. After the water boils, add a spoonful of vinegar and salt. Boil 14 minutes. Then drain and pour cold water instead.

4. Use a sharp kitchen knife to peel the onion and chop it into strips. Put the vegetable in a container, pour the remaining vinegar and boiling water. Hold the onions in this mixture for 19 minutes. Then put it in a colander and let all the water drain.

5. Open a can of pink salmon, drain the water and put the fish in a plate. Remember everything with a knife or fork.

6. Eggs clean and remove proteins. Alternately, rub yolks first into one bowl and then squirrels into another.

7. Remove potatoes from carrots and carrots and skip them through grater in separate bowls.

8. Wash the apple with a brush and dry. Clean the core and peel it. Grate the fruit on a coarse grater.

9. Put the fish in the salad bowl with the first layer and coat with mayonnaise.

10. Next come protein and mayonnaise. And on top of the protein carrots with salt and mayonnaise.

11. Next, distribute the onion, anoint it with mayonnaise. On top of the onion, lay an apple with mayonnaise and salted potatoes with mayonnaise. 12. Sprinkle the formed salad with yolk and wrap with cling film. Refrigerate for a while.

13. Serve the salad, decorating it with a sprig of cilantro.

Salad "Mimosa" with pink salmon and melted cheese


• three potatoes;

• bank of pink salmon;

• two carrots;

• two processed cheeses;

• salt;

• four chicken eggs;

• two tablespoons of vinegar;

• 100 g onions;

• greenery;

• mayonnaise.

Cooking Method:

1. Wash the vegetables and cook for 28 minutes. Drain and leave vegetables to cool in a saucepan.

2. Put the eggs in a saucepan, add water mixed with vinegar and salt. Cook for 11 minutes. Cooked eggs dip in ice water.

3. Remove the onion from the rind and chop into cubes on the cutting board.

4. Open the can of fish and drain the excess oil. Put the pink salmon in a plate and, adding onions, remember with a fork.

5. Remove the eggshell from the eggs, and peel from the vegetables. Separate the whites from the yolks.

6. Remove the foil from the curds and grate them.

7. Take a dish and lay out there alternately each ingredient in layers, lubricating with mayonnaise.

8. At the very bottom is salted and grated potatoes. Next comes the fish mixed with onions.

9. Then comes evenly distributed processed cheese. Put the grated protein on top of the cheese.

10. Next, rub carrots on top of the proteins and salt. The last layer is chicken yolks, grated on a medium grater.

11. Ready Mimosa salad with pink salmon leave soak.

12. Serve the dish, decorating it with greens.

Salad balls “Mimosa” with pink salmon


• can of pink salmon;

• one carrot and potato;

• two Art. l sour cream;

• two chicken eggs;

• four Art. spoons of white sesame;

• 25 g of green onions;

• spoon of soy sauce;

• 85 g cheese.

Cooking Method:

1. Boil carrots, eggs and potatoes until tender. Cool them and clean.

2. Drain excess liquid canned food and remember the remaining fish in the bowl.

3. Add to the pink salmon and grated potatoes and carrots. Stir. 4. Rub the cheese and eggs on a medium grater and add to the bowl. There also add the washed and chopped green onions.

5. Pour the soy sauce into the mass, add sour cream. Mix thoroughly.

6. Form with hands from lettuce mass balls with a diameter of three centimeters.

7. Fry the sesame in a dry skillet.

8. Roll in sesame balls.

9. Put lettuce leaves on a dish and place salad balls on them.

Salad “Mimosa” with pink and rice


• 210 g of canned salmon;

• five eggs;

• ground pepper;

• half a cup of rice;

• salt;

• three carrots;

• mayonnaise;

• bunch of green onions.

Cooking Method:

1. Wash the eggs and boil them. Pour enough water to cover the eggs. Cook them for 12 minutes. Then fill with ice water. Once the eggs have cooled, clean them from the shell.

2. Divide the eggs in half, separate the yolks from the proteins and place them in different plates. Alternately, using a grater, rub each ingredient.

3. Wash the carrots and boil them for 37 minutes. Then peel it and grate it.

4. Rinse the rice, put it in a saucepan and cover with water. Boil until cooked. Then drain and rinse again.

5. Open a jar of pink salmon and pour out excess liquid. Put the fish in a bowl and remember to use it with a fork.

6. Rinse the green onions and chop.

7. Take a flat dish and lay out all the ingredients alternately in layers. Grease each layer with mayonnaise. The first layer is rice, and above it is fish.

8. Sprinkle the fish with green onions and add egg whites.

9. Next break the carrot, pepper it and salt it. The top layer is egg yolk. The last layer may not be smeared with mayonnaise.

10. This salad is served as a separate dish.

Mimosa Salad with Pink and Tomatoes


• 150 g pink salmon;

• 60 grams of cheese;

• one tomato;

• greenery;

• mayonnaise;

• two eggs.

Cooking Method: 1. Boil eggs until tender and peel. Separate the whites from the yolks.

2. The first layer lay mashed pink salmon.

3. The second layer is grated cheese.

4. The next layer is diced tomato.

5. The fourth layer are grated yolks.

6. The fifth layer is chopped greens.

7. The last layer is grated proteins.

8. Grease all layers with mayonnaise. Serve with parsley.

Salad “Mimosa” with pink salmon, apples and sour cream


• tinned salmon jar;

• mayonnaise;

• two boiled eggs;

• bow;

• half green apple;

• sour cream.

Cooking Method:

1. First lay out mashed fish and smear with mayonnaise.

2. Next is chopped onion, then grated apple. All again smear mayonnaise.

3. Next are grated eggs, and sour cream on top of them.

4. Serve the dish, decorated with olives and tomato slices.

Salad "Mimosa" with pink salmon - tricks and tips

• If you wish, replace potatoes with rice, the taste will not get any worse.

• Instead of boiled carrots, sometimes use Korean-style carrots.

• To give the dish a rich and delicate flavor, add grated butter to it.

• Instead of bulb onions, shallot will do.

• For the tenderness of the salad, rub all the ingredients on a fine grater.

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