Mimosa salad with cod liver is a familiar snack in a new format. Recipes salad "Mimosa" with cod liver: with rice, salmon, parmesan

Mimosa salad with cod liver is a familiar snack in a new format. Recipes salad

Mimosa salad with cod liver - the basic principles of cooking

Salad “Mimosa” with cod liver is a delicious variant of cooking popular fish salad. In the original, this salad is prepared on the basis of canned fish in oil. But having prepared this salad at least once, you will prefer this particular variant. The snack is tender, fragrant and incredibly tasty.

The traditional recipe includes potatoes, eggs, carrots, green onions and mayonnaise. Vegetables are boiled in their skins, then cooled, peeled and ground on a grater. Eggs are boiled and minced just like vegetables. A jar of liver is opened, laid on a plate and kneaded with a fork. Then all the ingredients are laid in layers and smeared with mayonnaise.

For salad it is important to take only high-quality mayonnaise. Ideally, if done at home. You get not only delicious, but also natural product.

Recipe 1. Mimosa salad with cod liver


potatoes - two pcs .;

salt and black pepper;

cod liver - 240 g;

80 g of mayonnaise;

carrot - two pieces;

chicken egg - three pieces

Method of preparation

1. Rinse carrots, eggs and potatoes well under the tap. Put them in a saucepan, pour water and put on a moderate fire to cook until ready. Eggs will cook faster, so take them out in ten minutes.

2. Open a jar of cod liver oil, drain the oil, and crush the product into small pieces. Transfer the liver to a salad bowl and flatten.

3. Peel the onions, rinse and cut into small cubes. Sprinkle the liver with chopped onion and brush with mayonnaise.

4. Remove the peel from the potatoes and rub on a fine grater. Put it on top of the liver and smooth it. Salt and coat with mayonnaise.

5. Peel the rind from the carrot and chop it in the same way as the potato. Put it evenly on top of a layer of potatoes and blot with mayonnaise.

6. Peel the eggs from the shell. Separate the whites from the yolks. Protein chop into small chips. Spread carrots on a layer and smear with mayonnaise.

7. Crumble the yolks and sprinkle the salad on top. Put the salad in the fridge for a few hours so that it is well soaked. You can decorate with fresh greens.

Recipe 2. Salad “Mimosa with cod liver and apple


spring onions and fresh dill;

cod liver - jar;

two carrots;

potatoes - two pcs .;

two processed cheese;

eggs - three pcs .;

large green apple.

Method of preparation

1. Boil the pre-washed vegetables and eggs. Peel potatoes and carrots. Eggs shift in ice water, then remove the shell.

2. Take a wide flat dish. We rub potatoes on a large segment of the grater and lay them evenly on the bottom of the dish. We coat with mayonnaise.

3. We open the canned food with the liver, pour the butter into a separate dish, put the liver in a plate and knead with a fork. Spread the liver on top of the potato.

4. Rinse the dill and onion greens, lightly dry them and cut into small pieces. Sprinkle with greens liver and grease with mayonnaise.

5. Eggs are three on a small segment of the tracks and evenly laid out on the greens. We coat with mayonnaise.

6. Peel the apple and remove the seed boxes, rub with large chips and spread on a layer of eggs. We grease with mayonnaise.

7. Grind carrots on a large grater segment and spread them evenly over apples. Again we smear mayonnaise.

8. Processed cheese curds pre-slightly freeze, then coarsely rub and put the last layer. Salad top and sides with mayonnaise and garnish to your liking.

Recipe 3. Mimosa salad with cod liver, rice and tuna


salad onion - two pcs .;


sea ​​salt and freshly ground black pepper;

a can of tuna fish in its own juice;

garlic head;

50 g green onions;

250 grams of rice;

mustard - 15 g;

100 grams of cheese;

wine vinegar - 50 ml;

can of cod liver;

olive oil - 30 ml;

125 g of mayonnaise.

Method of preparation

1. Peel the onion and chop the thin half-rings. Two-thirds of the resulting mass, place in a deep bowl, and pour a spoonful of olive oil, here also add two tablespoons of wine vinegar. Salt and pepper. Wash the green onions, lightly dry and crumble into small pieces. Pour it into a bowl with onions and mix. Put the fridge in order to marinate.

2. Pour the rice in a sieve and rinse under running water. Add the bouillon cube to boiling water, stir until it is completely dissolved, and lay out the washed rice. Cook until fully cooked. Then fold it in a colander and rinse again. 3. Open a can of tuna, drain the liquid, put the fish on a plate and rub with a fork. Add crushed garlic cloves to the remaining onion. Mix the mixture with tuna.

4. Crush boiled and peeled eggs on the finest grater. Open the jar with the liver, drain the oil, transfer the product to a deep plate. Add chopped eggs and mustard to the liver and crush with a fork until smooth.

5. In mayonnaise crush three cloves of garlic, put it in boiled rice and mix. Grind cheese on a fine grater.

6. Form the salad in layers in a deep salad bowl. Rice split in half. Start putting the ingredients in the following order:

- half rice;

- tuna with garlic and onions;

- the second half of rice;

- egg-liver mixture;

- Cheese chips.

Salad send at least an hour in the fridge for impregnation.

Recipe 4. Mimosa salad with cod liver and salmon


a glass of rice;

mustard - 10 g;

eggs - four pcs .;


butter - 35 g;

fresh dill - a bunch;

cheese - 60 g;

fresh cucumber;

salted salmon - 250 g;

cod liver - 200 g

Method of preparation

1. Rinse the rice several times, transfer it to the saucepan, cover with water and send to a moderate heat. When the rice is cooked, add the butter in it. Cheese finely grate.

2. Boil, cool in ice water and free the eggs from the shell. Separate the yolks from the proteins. Last rub as small as possible. Yolks until set aside.

3. Enumerate the dill, rinse under running water and dry. Crumble melenko.

4. Put the rice in a deep dish and mix it with cheese chips and chopped dill and proteins. Add mustard to mayonnaise, mix and season with rice. For this salad, take not too greasy mayonnaise, as the fish and liver themselves are quite fatty.

5. Cut the salmon into very thin, long slices. Open the jar of cod liver oil, drain the oil, and leave the liver as it is. Grind is not necessary.

6. Take a deep salad bowl. Line the bottom and walls with cling film. Spread two thirds of the rice and spread it evenly across the bottom and sides of the salad bowl. Lay half the salmon on a layer of rice. Put the liver on the fish. Wash the cucumber and crumble it into thin circles. Put them on top of the liver. Cover the cucumbers with salmon strips. Lay the remaining rice in the last layer. 7. Refrigerate for an hour. Cover the salad bowl on top with a flat dish and turn it upside down, remove the bowl and film. Crumble the yolk and sprinkle half of the lettuce over it. Decorate to your liking.

Recipe 5. Mimosa salad with cod liver and pickles


ground black pepper;

cheese - 50 g;

three potatoes;


six green onion stalks;

two carrots;

four pickled cucumbers;

three eggs;

can of cod liver

Method of preparation

1. Open the jar with the liver, drain the oil, and shift the product into a small bowl. Mash it with a fork.

2. Brush wash the vegetables. We shift in a saucepan, pour water and boil until soft right in the skin. Then we merge water, we cool and we clear a skin. Largely rubbed potatoes. Three carrots separately on a fine grater.

3. Boil hard-boiled eggs, cool them in cold water and clean. We divide each into yolk and white. Cut the yolks with a fork or the finest grater. Proteins are ground into large chips.

4. Pickled cucumbers on a coarse grater and squeeze well from brine.

5. Grind cheese on the finest grater. Green onions rinsed, lightly dried and finely chopped with a knife.

6. Take a deep salad bowl and form a salad in the following sequence:

- grated potatoes;

- Cod liver. Salt and pepper;

- chopped green onions. We grease with mayonnaise;

- grated pickles;

- egg whites;

- grated carrots;

- Cheese chips. Generously grease with mayonnaise;

- crumbled yolks.

From above we put a grid from mayonnaise and we decorate, as the imagination prompts. Sent in the fridge for a few hours.

Recipe 6. Mimosa salad with cod liver and parmesan



240 g cod liver;

250 g of mayonnaise;

sea ​​salt;

100 g Parmesan cheese;

100 g butter;

four eggs;

fresh greens for decoration.

Method of preparation

1. Boil eggs until tender, cool them by placing them in ice water. Peel and divide into yolks and whites. Grind the last with a coarse grater and place on a plate. Crumble the yolks and put in separate dishes.

2. Peel the onion and chop it finely. Put it in a small bowl and pour boiling water over it to get rid of bitterness. After a few minutes, fold to a strainer to drain all liquid. 3. Parmesan grate on a large segment of the grater.

4. Open the jar with the liver, drain the oil, and mash the liver itself with a teaspoon or a fork.

5. Take a deep salad bowl. Form the salad in layers in this order:

- grated proteins;

- Parmesan shavings;

- Cod liver;

- grate pre-frozen butter;

- sprinkle with yolks.

On each layer, make a grid of mayonnaise. Leave the top layer without mayonnaise. Wrap the salad bowl with food film, put it in the refrigerator for two hours. Decorate at your discretion.

Mimosa salad with cod liver - tips and tricks from chefs

  • It is better to form such a salad in portions using a culinary ring. This presentation is not only convenient, but also has a beautiful appearance.
  • When forming the salad, all the ingredients must be of the same temperature, then the layers will be even and neat.
  • Always try cod liver salt on salt to avoid over-salting the salad.
  • Mayonnaise for “Mimosa” salad take a low-calorie, as cod liver is quite fatty.
  • Be sure to leave the salad in the fridge for a few hours so that it is thoroughly soaked, and so that the top does not become weathered, cover it with a film.
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