Salad "Mimosa" with cheese: proven and original recipes. Salads "Mimosa" with cheese, rice, potatoes, cod liver


Salad got its name due to grated yolks, which are used as decoration.

They resemble small flowers of mimosa that 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 cooking

Salad “Mimosa” with cheese is collected in layers. It does not matter in what sequence you put them, it will not affect the taste in any way.

Salad is prepared on the basis of any canned fish. The main condition for it to be canned in oil or its own juice. Basically, for a salad take mackerel, sardine, pink salmon or salmon. In addition, sprats or cod liver can be used. But such a salad will be quite high-calorie, so it is prepared mainly only for the holidays. A light version of “Mimosa” can be prepared with crab sticks.

Another essential ingredient is boiled eggs. Depending on the recipe, boiled vegetables, greens, rice, hard and melted cheese are added to the salad. To make the salad tender and juicy, they add crushed grated butter.

Collect the salad, greasing each layer with mayonnaise. The dish is put in the fridge for a couple of hours to let the salad soak.

Recipe 1. Salad "Mimosa" with cheese and butter


  • cans of canned fish in oil;
  • 250 g of mayonnaise;
  • hard cheese - 100 g;
  • onion head;
  • butter - 100 g;
  • eggs - five pieces.

Method of preparation

1. We open canned fish. We 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 it. Remove the shell, the yolks are separated from the proteins.

3. Butter pre-placed in the freezer. Grind the cheese, frozen butter, proteins, yolks through the grater and lay on different plates. 4. We clean the onion head from the peel and finely crumble. We shift it to a deep plate and pour boiling water over it for a few minutes.

5. In a deep salad bowl lay out a layer of grated egg whites. Put the grated cheese on top. On it we put half the canned fish and grease everything with mayonnaise.

6. Drain the water from the onion, squeeze it and lay it on top of the fish. Next comes a layer of grated butter. For him the remaining fish and mayonnaise. Salad decorate with grated yolk and leave for an hour so that it is soaked.

Recipe 2. Salad “Mimosa” with cheese and crab sticks


  • six eggs;
  • 200 g butter;
  • a pack of mayonnaise;
  • 200 g of crab sticks;
  • two apples;
  • 200 g Dutch cheese;
  • onion.

Method of preparation

1. Clean and rinse onions. Slice it into small cubes. Put in a deep dish and cover with cold water for half an hour.

2. Boil eggs for ten minutes. Cool them in cold water, peel off the shells and chop the yolks and whites separately.

3. Wash the apples, wipe and peel them off with a sharp knife. Cut the core with the seeds and grate on a medium grater.

4. Crab sticks completely thawed, remove the shell from them and crumble as small as possible. Chop the cheese on a medium grater.

5. Assemble the salad on a flat plate in the following sequence:

- egg whites;

- cheese chips;

- coarse grated frozen butter;

- finely chopped onions. Liberally grease with mayonnaise;

- crab sticks;

- grated apples. Brush with mayonnaise;

- egg yolks.

6. Decorate the salad with greens and let it soak for an hour.

Recipe 3. Mimosa salad with cheese and rice


  • boiled rice - half a cup;
  • mayonnaise - 150 g;
  • four eggs;
  • fresh dill - bunch;
  • two carrots;
  • cheese - 150 g;
  • onion head.

Method of preparation

1. We wash the rice, constantly changing the water, until it becomes transparent. Boil it, following the instructions on the package, until ready. 2. Boil eggs for ten minutes. My carrots and also cook until soft, not peeling. Eggs are cooled, clean, three whites separate from the yolk, spreading them on different plates. Clean the carrots and grind on a fine grater.

3. Clean the onion, rinse, finely chop and scald with boiling water.

4. Put a layer of boiled rice on a flat dish. Sprinkle it with chopped dill. Making a fine mesh of mayonnaise.

5. Put the fish, preserved 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 grid of mayonnaise.

7. Next layer lay carrots. Egg white and grated cheese combine with mayonnaise and put this mixture on top of the carrots. Sprinkle the salad with finely grated yolk and leave in the fridge to soak for at least an hour.

Recipe 4. Salad “Mimosa” with classic cheese


  • sardines in oil - a jar;
  • 150 g of mayonnaise;
  • six eggs;
  • a small bunch of dill;
  • 150 g of cheese;
  • frozen butter - 100 g;
  • average bulb.

Method of preparation

1. Open the canned food, lay out the contents in a deep plate, choose large bones and knead the fish with a fork.

2. Boil the eggs, cool and remove the shell. Separate yolks from proteins. Put the yolks on a plate and rub well. Egg whites and cheese finely rub.

3. Rinse the dill, slightly dry and chop finely. Peeled onions rubbed on the middle track.

4. Begin to form a salad, laying out the ingredients in layers:

- grated egg whites;

- cheese;

- sardine in oil;

- thick mesh of mayonnaise;

- grated onions;

- half of the yolk;

- mayonnaise;

- chopped dill;

- grated frozen butter;

- the remaining yolk.

Salad is sent for a couple of hours in the refrigerator for impregnation.

Recipe 5. Mimosa salad with cheese and cod liver


  • canned cod liver - a jar;
  • greens;
  • three boiled potato tubers;
  • mayonnaise;
  • two boiled carrots;
  • onion;
  • three eggs;
  • 100 grams of cheese.

Method of preparation

1. Wash the potatoes, cook until soft in the peel. Cool, peel and chop on a medium grater. Put in a deep salad bowl and level. Cover potatoes with mayonnaise.

2. Open the canned food and lay out the contents on a plate. Knead cod liver with a fork and season with black pepper. Spread over potatoes.

3. The next layer is spread finely chopped onion and cover it with a grid of mayonnaise.

4. Boil carrots, cool, remove the thin peel and finely grate. Put the carrots on top of the onion and smear with mayonnaise.

5. Liberately sprinkle carrots with grated cheese and cover with mayonnaise. Decorate with crumbled yolk and finely chopped greens. Leave to soak in the refrigerator for six hours.

Recipe 6. Salad “Mimosa” with cheese, pink and apple


  • canned pink salmon - a can;
  • mayonnaise;
  • onion head;
  • hard cheese - 100 g;
  • four eggs;
  • apple;
  • two potatoes;
  • carrot.

Method of preparation

1. Wash potatoes and carrots and boil until soft. Cool the vegetables, clean and grind on a coarse grater.

2. We clean the onion head from the husk. Finely crumble and scalded with boiling water. Clean the apple, remove the core and finely rub it.

3. Boil eggs for ten minutes. Then we place them under a stream of cold water and remove the shells. Grind on a fine grater yolks separately from proteins. Cheese finely three.

4. Put the salad in layers, smearing each with mayonnaise, in a deep salad bowl:

- coarsely grated potatoes;

- half of egg whites;

- small chips of cheese;

- half mashed with a fork of canned pink salmon;

- finely chopped scalded onions;

- coarsely grated carrots;

- grated apple;

- canned fish;

- remaining egg white; Sprinkle with crumbled yolk on top. Put the salad for a few hours in the fridge.

Recipe 7. Original Mimosa salad with cheese, salmon and cucumbers


  • 100 g salted salmon;
  • 150 g of mayonnaise;
  • two eggs;
  • 150 g of cheese;
  • two fresh cucumbers;
  • two potatoes.

Method of preparation

1. Leave two thin slices of salted salmon for decoration. Crumble the rest of the fish into small pieces.

2. Cool and clean hard-boiled eggs. Set aside the yolk, and chop the protein on a coarse grater.

3. Cucumber wash, wipe and coarsely rub.

4. Boil the potatoes in their skins. Then cool it, peel and chop into large chips.

5. Put the salad in a deep salad bowl in layers:

- pieces of salted salmon;

- grated egg white. Brush with mayonnaise;

- fresh cucumber;

- a layer of boiled potatoes. Abundantly smear with mayonnaise;

Sprinkle the salad with crumbled yolk. Make slices of salmon into slices of salmon and decorate the salad with them. Refrigerate for several hours.

Mimosa salad with cheese - tips and tricks

  • To make the onion not bitter, pour boiling water over it.
  • Pale yolks will look ugly on the surface of the salad, so use homemade eggs for cooking.
  • Cook Mimosa in the evening to let the salad soak well overnight in the fridge.
  • Grate the yolk on the smallest grater. Do this directly above the salad, so that they remain airy.
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