Mimosa salad with hot smoked cod. Mimosa salad with smoked fish and apple

Boil potatoes in their skins, peel, cool, and grate.

Place the eggs in a saucepan with water. Place the pan over medium heat and bring to a boil. Continue cooking for no more than 10 minutes. (if eggs are overcooked, their yolks will become covered with a lead-colored coating). Place the finished eggs in a saucepan with cold water, piercing them at the blunt end (this will make it easier to peel the eggs). Let cool, peel. Separate the eggs into whites and yolks. Chop the whites very finely with a knife. Mash the yolks with a fork. Cover the plates with whites and yolks.

Peel the onion, chop very finely with a knife or grate on a coarse grater. If the onion is very “evil”, sprinkle it with 3-4 pinches of salt, stir and pour hot water, and after 15-20 minutes. Drain in a colander or sieve and dry.

Break the smoked fish into pieces, carefully removing the bones. Place the fish in a separate plate and mash with a fork - or grind it in a blender.

By the time you start laying the layers, all ingredients should be at the same temperature, so it’s better to place them all in the refrigerator for half an hour.

Place half of the grated potatoes in an even layer in a wide, but not very deep dish. Then lay out half of the chopped fish, and the next layer is chopped onion. Spread with half the mayonnaise. But you can also provide portioned serving, as in the photo.

The next layer is half of the chopped proteins. Then - the remaining potatoes. Next is the remaining fish.

Then peel the apple and grate it directly onto the layer of fish (the amount of grated apple is to taste). Spread with mayonnaise as quickly as possible, leaving just a little.

Today we want to talk about salmon salads. In general, it should be noted that dishes made from it are especially popular. And not in vain. The fact is that salmon fillet is very healthy. Fish contains vitamin D, B12, selenium, niacin, B6 and magnesium. That's why even nutritionists recommend dishes made from it. Not to mention the fact that they turn out to be very bright and beautiful, let alone how useful they are...

Using salmon fillet, you can give free rein to your culinary fantasies. There are a lot of salad recipes. Choose according to your taste. In addition, this fish goes well with many foods. Dishes based on it are always tasty and can surprise guests.

lightly salted and cucumber

We would like to offer you a wonderful recipe for a dish that is suitable for both family celebrations and guests. To prepare it, we will stock up on the following products:

1. Lightly salted salmon fillet - 150-200 g.
2. Boiled potatoes - two or three pieces.
3. Boiled carrots - 1 pc.
4. Egg - 2 pcs.
5. Fresh cucumber (small) - 2 pcs.
6. Mayonnaise - 100 grams.
7. Sour cream - 100 grams.
8. Salt to taste.

Recipe

The recipe for lightly salted salmon salad is very simple, and the dish itself is prepared very quickly. Boiled foods - potatoes, eggs and carrots - must be grated. Place potatoes on the bottom of the dish.

The next layer is finely chopped salmon. Next, we lay out the carrots and cucumbers one by one, then the eggs, and again the salmon. Be sure to coat each layer with a mixture of mayonnaise and sour cream. Salt to taste. You can decorate with sprigs of greenery. Our salad is ready.

Mimosa salad with lightly salted salmon: ingredients

"Mimosa" is always a very beautiful and tasty salad. And what can we say when it’s with salmon... In general, it’s associated with a holiday. After all, mimosa itself is the personification of Women's Day on March 8th.

Over the long history of the salad, many new recipes have appeared, but fish has always been its main component. It can be different: smoked, salted, boiled, lightly salted or even canned. Of course, with lightly salted salmon.

So, we need to take:

1. Lightly salted salmon - 200 g.
2. Boiled eggs - five pieces.
3. Butter - 0.5 packs.
4. Green onion - 30 grams.
5. Hard cheese - 190 grams.
6. Mayonnaise, dill for decoration.

Mimosa salad recipe

It is quick to prepare. Boiled eggs need to be peeled, separating the yolks from the whites. Take a fine grater and grate them separately into different dishes.

For salad, it is better to buy a hard or semi-hard cheese, which also needs to be grated. As for the trout itself, it needs to be cut into small cubes.

Chop the onion greens. Now all that remains is to lay out the ingredients in a festive dish or dish in layers.

Place the whites at the very bottom and brush them with mayonnaise. Top them with onions. Next, we’ll place some of the yolks, and put the salmon on top of them. Sprinkle everything on top with butter, which should first be grated on a fine grater. To do this, you need to place it in the freezer for half an hour in advance.

The last layer of our Mimosa is grated cheese. Let's coat everything with mayonnaise. The top of the salad is traditionally sprinkled with yolks.

Salad with salmon, quail eggs and cherry tomatoes

We would like to present to your attention another recipe for lightly salted salmon salad. We will purchase the following products for him:

The salad must be washed, cut into small pieces and dried. Boil (three to four minutes). And then place them in cold water until completely cool. Then cut each of them in half.

Wash the tomatoes and cut them into four parts, add salt.

So, now let's put the salad on a dish and place the salmon, cut into slices, on it. Next, add tomato pieces and quail eggs. Before eating, season the salad with the prepared sauce.

Salmon salad in layers

This recipe for lightly salted salmon salad is very interesting. On the one hand, it looks like a roll, and on the other, like a birthday cake. To prepare, you need to take a glass of rice and two hundred grams of salmon, sesame seeds, avocado, a leaf of dry seaweed for rolls, and curd cream.

Boil the rice in lightly salted water until cooked, cut the fish into pieces. Peel the avocado, cut and remove the pit. Cut the pulp into slices.

From a plate of dried cabbage you need to cut a circle, which will be the base of the salad. Next, lay out the ingredients in layers, each of which is repeated twice. First comes the avocado, and then the salmon. And we'll repeat it again. Don't forget to coat each layer with curd cream. The top of the finished salad is decorated with sesame seeds.

Salmon salad with caviar and cucumber

This recipe for a salad of lightly salted salmon with red caviar and cucumber is popular among chefs of seafood restaurants. What ingredients will you need to make it:

In a large container, mix the chopped eggs and salmon. Place onion, mayonnaise and cucumber in another plate. Add seasonings to your taste and mix everything well. Pour the resulting mixture over the eggs and salmon, add lemon juice. Then we give the salad the desired shape with our hands and decorate with herbs and sprinkle with caviar.

Instead of an afterword

As you can see, there are an incredible number of recipes for salmon salads. Each one is interesting and original in its own way, and most importantly, delicious. And how can it be tasteless? All dishes with it turn out very bright and colorful. And how healthy they are... Salmon itself is quite a fatty fish, and therefore it goes well with vegetables, and salads turn out to be quite dietary. Be sure to try one of them. Treat yourself and your family to a festive dinner on an ordinary evening.

“Mimosa” is a recipe in itself that is exquisite and unique. It would seem that there is nothing else that can surprise you. Mimosa salad with smoked fish will add zest to your table. The amazing aroma simply cannot go unnoticed. And it doesn’t matter at all how appetizing the presentation of other dishes will be. We will tell our readers how to make a tasty and satisfying mimosa salad in this article.

On our recipe website you can find other interesting mimosa recipes, such as, or.

An amazing combination of ingredients. Sweet and sour apple, it turns out, is in harmony with potatoes, smoked fish, and mayonnaise. The dish, despite the calorie content, seems light and somehow especially fresh.

You will need:

• 3 eggs;
• 200 gr. smoked fish;
• 2 potatoes;
• 1 onion;
• 1 sweet and sour apple;
• 50 gr. mayonnaise.

Fish salad mimosa:

1. Wash the potatoes, boil them unpeeled, then cool, peel and grate.
2. Boil the eggs separately and then peel.
3. Separate the yolk from the white.
4. To chop the white, use a knife, and the yolk, use a simple fork.
5. Peel the onion and cut into miniature cubes.
6. Remove all bones from the fish and cut into pieces.
7. Place all ingredients in the refrigerator for just a couple of minutes.
8. Place half of the prepared potatoes in a suitable dish.
9. Next add half of all the chopped fish.
10. Add onion to the fish and brush with mayonnaise.
11. Next, add half of all the chopped egg whites.
12. Add the second half of the boiled potatoes to the whites.
13. Add the fish again, cover with a layer of grated apple and spread with mayonnaise.
14. All that remains is to lay out the whites, soak in the sauce and sprinkle with chopped yolks.

Tip: Do you want to make a salad similar to a restaurant one, but don’t have special molds? So this is not a problem at all. The simplest plastic bottles will do for serving. Everything is incredibly simple. Just cut off both sides of the bottle and your convenient mold is ready.

Mimosa salad simple recipe

“Mimosa” acquires its extraordinary taste thanks to rice. The salad becomes much more nutritious and richer. And the taste of fish in this combination changes somewhat, revealing itself in a completely different way.

You will need:

• 8 tbsp. l. rice;
• 150 gr. smoked fish;
• 4 eggs;
• 1 carrot;
• 1 onion;
• 60 gr. mayonnaise.

A simple recipe for mimosa salad:

1. Wash the carrots, boil, then peel and grate.
2. Peel the onion too and cut into tiny pieces.
3. Separate the fish from all bones and skin, then chop it as finely as possible.
4. Boil the eggs, cool and peel them. Separate the white from the yolk and grate separately.
5. Boil the rice and cool.
6. Mimosa salad layers: lay out half of the prepared rice and grease with a little mayonnaise.
7. Then add half the fish and cover with a layer of onion, on which draw a mayonnaise mesh.
8. Next, add grated carrots and soak in the sauce.
9. Spread the other half of the rice evenly over the root vegetable.
10. Next add the remaining fish, onion and mayonnaise.
11. All that remains is to lay out the whites and sprinkle them with yolks.
12. Leave the finished product in the refrigerator for a couple of hours and serve.

Tip: it is better to use a fine grater for chopping food. On a large salad, it also turns out tasty, but it is the finely chopped products that release more juice, due to which the dish turns out to be a single whole.

Mimosa with carrots and pink salmon

Another original and delicious interpretation of Mimosa using hot smoked pink salmon. The aroma and taste of the finished product will cause great delight among both guests and household members. This is simply an amazing dish.

You will need:

• 200 gr. pink salmon;
• 2 carrots;
• 3 eggs;
• 2 potatoes;
• 1 onion;
• 70 gr. mayonnaise.

Simple mimosa salad:

1. Wash all vegetables with a dishwashing brush.
2. Root vegetables and eggs must be boiled, then cooled and peeled.
3. Cut carrots and potatoes into tiny cubes.
4. Divide the eggs into yolk and white, then grate them.
5. Peel the onion and then cut into tiny cubes.
6. Be sure to remove bones and skin from the fish. After this, the fillet should be chopped very finely.
7. Lay out the salad in layers, each of which must be greased with mayonnaise. The only exception is the egg layers.
8. The first ingredient will be pink salmon, then boiled potatoes.
9. Then add carrots and onions.
10. Next add egg whites and chopped yolks.

Advice: onions that are too spicy and have a strong smell are not suitable for Mimosa. Ideally use salad greens. But even in the absence of one, the problem can be solved. Regular onions, already chopped, must be generously salted, crushed a little and pour boiling water over them. After the water has cooled, the mass is tipped into a colander and dried on a paper towel. In this simple way you can get rid of not only bitterness, but also excessive “aroma”.

Mimosa salad with carrots and cheese

The salad prepared according to this recipe is so original and incredibly tasty that you won’t immediately guess that this is an ordinary “Mimosa”. The combination of smoked fish, cheese and vegetables is very unusual.

You will need:

• 200 gr. smoked mackerel;
• 2 potatoes;
• 1 onion;
• 4 eggs;
• 2 carrots;
• 70 gr. cheese;
• 70 gr. mayonnaise.

Prepare mimosa salad at home:

1. Root vegetables should be washed with a dish brush.
2. Boil potatoes, carrots and eggs, then peel and grate. The yolk should be crushed separately from the white.
3. Remove the bones from the fish and then cut the fillets into small pieces.
4. Remove the skins from the onion and cut into cubes.
5. Lay out the salad in layers and grease each of the products with mayonnaise.
6. Add chopped potatoes to the dish first, followed by pink salmon.
7. Distribute the onion and egg white evenly over the fish.
8. Next comes carrots and grated cheese.
9. Sprinkle the salad with chopped yolk and put it in the refrigerator for a couple of hours.

Important! Eggs must be boiled in slightly salted water, and immediately after cooking, add cold water. It is thanks to this simple scheme that they will not burst during the cooking process and you can easily peel them from the shell.

Mimosa salad recipe step by step

This recipe is as close as possible to the classic one. There is only one difference - instead of the standard, already rather boring canned food - smoked mackerel. The salad only benefits from such a replacement; it has an incredible aroma and unsurpassed taste.

You will need:

• 3 eggs;
• 70 gr. any hard cheese;
• 150 gr. hot smoked mackerel;
• 60 gr. mayonnaise;
• 50 gr. butter;
• 1 onion;
• 2 carrots.

Mimosa recipe layers and preparation steps:

1. Wash the carrots thoroughly, boil and grate.
2. Boil the eggs until the yolk is firm, remove the shell.
3. Carefully separate the white from the yolk. Grind separately.
4. Place the butter in the freezer for half an hour. After the time has passed, remove and grate.
5. Peel the onion and cut into small pieces.
6. The cheese should be grated.
7. Separate the mackerel from the bones and skin, then chop it into small cubes with a knife.
8. Place the salad not mixed, but in layers. At the same time, cover each product with a mayonnaise mesh.
9. The whites should be laid out first, followed by the chopped mackerel.
10. Next add the onion and immediately the oil.
11. Then distribute the cheese and yolk evenly.

Advice: grate it into a separate bowl and then put it in the salad; oil is very problematic. The product constantly sticks together and the layer turns out uneven. It is much more convenient to grate the component into a dish. This way the oil will be distributed correctly.

Mimosa salad with butter is an incredibly tasty dish. But it is the recipe with smoked fish that deserves special attention. This combination of products turns out to be very unusual and refined. You want to cook the dish, and there is a huge amount of pleasure in eating it. What can we say about the presence of such a salad on the festive table. Guests eat it in a matter of minutes, because the aroma of smoked fish cannot leave anyone indifferent. This salad is very appetizing.

You will need:

Eggs - 5 pcs.

Smoked salmon fillet - 200 g (or 2 cans of canned salmon)

Carrots - 3 pcs.

Potatoes - 3 pcs.

Medium size onion - 1 pc. (or ½ large onion)

Hard grated cheese - 150 g

Mayonnaise - 10 tbsp. spoons

Vegetable oil (or cream) - 5 tbsp. spoons

Soft mustard - 1 tbsp. spoon

Dill greens - a small bunch

Preparing Mimosa salad with smoked salmon

1. Combine mayonnaise with mustard and vegetable oil and beat until smooth. Instead of vegetable oil, you can use cream, but the sauce will need to be mixed even more thoroughly.

2 . It is convenient to transfer the prepared sauce into a plastic bag with a special tube for squeezing out the required amount. If this is not the case, then in a regular bag you can cut off a small corner and squeeze the sauce through it.

3. Boil the potatoes in their skins until tender, wait until they cool at room temperature, peel and grate. Mix potatoes with 2 tbsp. spoons of sauce and finely chopped onions.

4. Boil the carrots, cool and grate them. Boil hard-boiled eggs, cool in cold water, peel off the shells, separate the whites from the yolks and grate separately.

5. Grate hard cheese. Remove the skin from the smoked salmon fillet and cut into small pieces. If you are using canned salmon, open the cans, strain out the liquid, and place the fish in a bowl and crush with a fork.

6. The salad is to be placed in a deep transparent salad bowl. Spread chopped salmon onto the bottom of the salad bowl as the bottom layer.

7. Grease 2 tbsp. spoons of sauce. If you have the sauce in a bag with a tube or with a hole cut off, then simply squeeze a zigzag mesh onto the layer of fish. This will help to lay a thinner layer of sauce, which means it will not flood the side walls of the salad bowl and the layers of salad will be more colorfully visible.

8. Place a layer of potatoes and onions on the fish with mayonnaise, cover with a thin layer of sauce. Next comes the grated cheese, which is also smeared with a thin layer of sauce.

9. Place a layer of carrots and a thin layer of sauce on the cheese. Sprinkle the top of the salad with grated whites, place grated yolks on it in the form of mimosa flowers. Lightly salt the top of the salad, place dill sprigs representing mimosa stems, and decorate the edge with chopped herbs.

10. Before serving, it is advisable to put the prepared Mimosa salad in the refrigerator for 2-3 hours. You can decorate the salad with herbs when serving.

Bon appetit and delicious salad!

Among all the salad appetizers traditional for our country, treats laid out in layers are especially popular. At the same time, resourceful chefs are constantly looking for ways to make such dishes more original, which is how mimosa salad with smoked fish in tartlets appeared. Such a dish not only helps to take a fresh look at the classic recipe, but also allows you to create something truly unusual that will surprise even the most demanding gourmet.

How to make mimosa salad in tartlets yourself correctly

Before we begin to describe the cooking process itself, you should pay attention to the features of serving mimosa in tartlets.

• The choice of smoked fish for this type of salad serving is not accidental. As you know, a smoked product is not extremely moist, like canned food, for example, and therefore the tartlets will retain their shape longer and will not spread out.
• Also, in order for your cold appetizer to remain portioned, you should avoid infusing the salad in the refrigerator. The ingredients will simply release juice and the thin wall of the tartlet will become soggy.
• If you are making a lot of tartlets, be sure to reduce the amount of mayonnaise dressing to a minimum, this way you will reduce the overall moisture of the salad snack and extend its life.
• You can forget about the listed tricks if you make mimosa in bowls. Of course, the cooking technology for this type of serving is very similar to the method of preparing food in tartlets, but the dish itself is closer to a cold appetizer assembled in a salad ring.

Ingredients

• - 1 PC. + -
• — 100-150 ml + -
• - 3 pcs. + -
• Hot smoked fish— 350 g + -
• — 50 g + -
• - 1 tuber + -
• Tartlets - 10-15 pcs. + -
• - 1/2 head + -

How to properly prepare mimosa with smoked fish in tartlets or bowls at home, step by step

1. First of all, let's deal with the fish. We need to chop it with a sharp knife, not very much, while simultaneously checking the meat for the presence of small bones. When we're done, put the fish mass into a small container.
2. Prepare two pans. In one we will boil the eggs (they need to be boiled in boiling water for 10 minutes), in the other - potatoes and carrots. We will boil the vegetables in their skins, but if you wish, you can cook them without the peel.
3. Place the butter in the freezer for half an hour, then take it out and grate it on a coarse grater. We remove the resulting shavings back so that they do not soften.
4. We clean the onion and chop it into small cubes (the smaller the better). If you were unable to get salad onions, then use onions, just first keep them in boiling water for 15 minutes so that the bitterness goes away.
5. By this time, both the eggs and vegetables should be cooked. We grate them after cleaning, just don’t forget to separate the yolks from the whites - we will need them separately.
6. Now that all the ingredients are prepared, you can start filling the tartlets. Place 1 teaspoon of fish mass on the bottom of each.
7. The next layer is a little egg whites, as well as a pinch of grated butter. Add a little mayonnaise and spread it with a spoon.
8. Next - carrots, mayonnaise, onions and potatoes.
9. Lubricate the salad with mayonnaise sauce one last time and fill each tartlet with generously grated yolks.

As soon as we finish collecting such a mimosa, we immediately serve it to the table. Delay may result in the tartlets becoming soggy and losing their shape.

Step-by-step recipe for tender mimosa with smoked fish in tartlets

Mimosa in tartlets tastes best when all the ingredients have the softest possible structure. When tasting, there are no problems with biting, and the process of eating a fragrant salad brings only positive emotions.

Ingredients

• Semi-hard cheese – 100 g;
• Low-fat mayonnaise sauce – 100 ml;
• Smoked fish – 200 g;
• Chicken eggs of the highest category – 4 pcs.;
• Carrots – 1 pc.;
• Tartlets – 10 pcs.;
• Salad onion – ¼ head.

Making the most delicate light mimosa in tartlets with your own hands

1. We send the eggs and carrots to cook until done. It is best to keep the carrots in boiling water a little longer so that they become as soft and tender as possible.
2. We deal with the fish in the same way as we did in the previous recipe - chop it with a knife, removing bones if there are any.
3. We clean the onion, cut off a quarter and grate it. We grind our cheese in the same way (it is best to use small holes).
4. Cool and clean the finished eggs. We will need to chop the whites with a knife as finely as possible, but we will grate the yolks.
5. Three carrots on the finest grater, you should get almost puree. You can also use a blender.
6. Now we put a little fish on the bottom of the tartlet, on top of it a little onion mass. It should be spread a little with a spoon.
7. Next comes carrot puree and a grid of mayonnaise sauce, but not very much.
8. We pour the grated cheese into the tartlets, and then the whites and the rest of the mayonnaise.
9. Sprinkle all our portioned tartlets with grated yolk and take them out to guests or loved ones.

If desired, the amount of cheese in this recipe can be increased. You can also garnish each tartlet with a small sprig of fresh herbs, such as dill or parsley.

Unusual delicious mimosa salad with smoked fish and apple

You've probably heard that apples are sometimes put in mimosa. Usually these are sour varieties that create an interesting flavor combination with canned fish.

But is it possible to repeat something similar when making a salad appetizer with smoked fish? Without a doubt! Moreover, this combination turns out to be even more original than when the salad contains a canned product.

Ingredients

• Sour apple – 1 fruit;
• Eggs of the highest category – 5 pcs.;
• Tartlets – 10 pcs.;
• White onion – 1 head;
• Potatoes – 2 pcs.;
• Smoked pink salmon – 250-300 g;
• “Olive” mayonnaise sauce – 200 ml.

How to make an original mimosa salad with apples and hot smoked fish in tartlets step by step

1. Peel the potatoes and cut them into 4 pieces - this will cook them faster and the starch will come out of them. In addition, boiling without peeling prevents the potatoes from getting a specific “jacket” taste.
2. Place clean eggs in a small saucepan, pour in some water and bring to a boil over maximum heat. Afterwards, reduce the flame and cook for 10 minutes.
3. For now, we clean the apple and remove the seed part from it. Grate the garden fruit on a fine grater.
4. We clean the onion, chop it finely and send it to marinate in a mixture of sugar, salt, vinegar and water. This usually takes about half an hour. If desired, you can use raw vegetables, or exclude them from the recipe altogether.
5. Cut the fish into small cubes and set aside for a while.
6. Cool the eggs under running ice water and peel them. Mash the whites with a fork and three yolks on a coarse grater.
7. Grate the potatoes on a fine grater to ensure maximum softness.
8. We wait until all the ingredients have cooled down and begin assembling. Place half a teaspoon of fish mass into the tartlet. Now onion and a little mayonnaise.
9. Then lay out the whites, potatoes and leftover fish.
10. Place the grated apple and cover everything with the remaining mayonnaise.
11. We traditionally sprinkle our tartlets with egg yolk so that it completely covers their surface.

A similar mimosa salad with smoked fish in tartlets has a very original taste. Your Cook recommends using pickled onions if the apple variety is particularly sweet and lacks sourness as such. For sweet and sour fruit, it is still better to choose fresh onions.