Classic Mimosa salad with canned saury – delicious recipe with photo. Mimosa salad with saury Mimosa salad simple recipe with saury

21.04.2024 Treatment

This most delicate dish is prepared both for a festive table and for an everyday meal. The recipes are very quick and easy, and take up a minimum of your precious time. And it appeared due to the shortage of products in our country.

People tried to cook from the products they found on the shelves. This is how the well-known mimosa salad was born. Yes, the Soviet people liked it so much that they immediately joined Olivier and herring under a fur coat. It’s not for nothing that they say that this dish is the taste of our childhood.

The dish must be prepared in layers; the ingredients can always be found in our refrigerator. But you can add more products to your taste. Thanks to such experiments, culinary masterpieces were born more than once. Read also in previous articles interesting cooking methods or

Mimosa salad - a classic recipe for saury with cheese

There are several hundred options for preparing such a salad, but this one is perhaps a classic and is familiar to the taste of every resident of our large country.

What you will need:

Canned fish is a thing;
Potatoes – 4 pieces;
Carrots - 3 pieces;
Onion - head;
Cheese – 180 grams;
Mayonnaise sauce - as needed;
Testicles – 4 units.

Let's get started:

First of all, boil raw vegetables and chicken eggs. Then we cool them and peel and shell them.

It is better to cook potatoes and carrots separately, they turn out tastier this way.

We cut the chicken eggs into halves and separate the yolk. Then grate all the products on a medium grater.

We prepare hard cheese in a similar way.

Peel the onion and chop it as finely as possible. Then let it sit in boiling water for a few minutes. Mash the canned food with a fork without draining the liquid.

We place the dish in a certain order:

½ part of potatoes, mayonnaise sauce, fish pulp, onions, again potatoes, sauce, carrots, whites, sauce, grated cheese, sauce, grated yolks.

Sprinkle with various herbs on top if desired. Let sit for less than two hours and the salad is ready to serve.

How to prepare Mimosa salad (video recipe)

The second most popular salad on the New Year's table, and this appetizer was always prepared by both our parents and grandparents many years ago. But this did not in any way reduce the popularity of mimosa. The salad, prepared more than once, includes a minimum set of ingredients, which does not make the dish less tasty and tender in feel.

Some of the secrets of preparing this dish are revealed in this video, which is also interesting. I always try to remember delicious nuances and then implement them in my kitchen. And a lot of useful tips were accepted by my family with a bang, and eventually migrated to my cookbook.

Mimosa salad with saury

There are many options for using a variety of fish, but for my taste, saury is suitable for this light and delicate salad.

Product composition:

Cooking principle:

To begin, boil the vegetables and chicken eggs separately. Cool and peel off the top shell. Separate the yolks from the whites.

Now grate the prepared ingredients on the smallest grater and place on separate plates.

Then we collect the products in layers, smearing each layer with mayonnaise sauce.

If you have guests on the doorstep, then simply mix each layer with mayonnaise separately, and then transfer it to a common dish.

So, let's start laying:

Potato pillow - it will absorb all the juices that the saury will release. Then a layer of fish mashed together with the juice. Next are potatoes, and then carrots. Then come the whites and the final stage - chopped yolks.

Then we decorate as your imagination dictates and serve.

This dish is already more than fifty years old, but it still hasn’t lost its position in popularity, which I’m very happy about and will cook it for every New Year’s holiday.

Recipe with rice

A very simple, fast and incredibly delicate tasting method of preparation. Once you try to cook it this way, you will never do it any other way.

Required Products:

Canned food – 1 piece;
Boiled round rice – 250 grams;
Chicken eggs – 4 pieces;
Carrots – 2 pieces;
Onion – 1 piece;
Mayonnaise sauce – 150 grams.

Let's start cooking:

Open the canned food and pour the contents along with the liquid into a deep bowl. Using a fork, beat the mixture until smooth.

Boil the eggs, peel, separate the whites and yolks, grate separately on a fine grater.

Boil the carrots, peel and grate in the same way as the eggs. Place the first layer of rice in the salad bowl and brush with mayonnaise sauce.

Then the fish mass and onions on top. More sauce on top. Then grated carrots, sauce and then the whites. Cover them with mayonnaise mesh.

Decorate with chicken yolk and let it brew for an hour.

Mimosa with processed cheese

I really like adding hard cheese to mimosa, but one day I came across a similar method of preparation with processed cheese and decided to try it. The result exceeded all my expectations.

What you will need:

Fish in oil – 1 jar;
Carrot – 2 roots;
Processed cheese – 1 piece;
Green onion – 100 grams;
Butter – 60 grams;
Mayonnaise sauce – 200 grams.

Let's get started:

Boil carrots and chicken eggs. Cool, peel and grate each ingredient separately.

These simple steps will help you cook deliciously and easily for your family. What could be nicer than gratitude from your loved ones. Don't forget to write in the comments which recipes you liked the most. And what nuances do you use in cooking? We are pleased to read your messages. And that's all my friends, until we meet again.

Recipe Mimosa salad with saury:

Open the can of saury, drain the liquid and mash the fish well with a fork.

Peel the onions, rinse with water, dry and cut into small cubes (if desired, the onion can be poured with boiling water for 10 minutes so that it stops being bitter).

Boil the eggs hard, then pour cold water until they cool completely, and then peel them. Separate the whites from the yolks, grate the whites on a coarse grater, the yolks on a fine grater.

Boil potatoes and carrots in their jackets until tender, then cool completely and peel. Grate the vegetables onto a fine grater.

When all the ingredients for preparing the salad are ready, you can begin to lay it in the salad bowl in layers, pouring mayonnaise on each layer. Place the first layer of Mimosa with canned saury, mashed with a fork. Place finely chopped onions on top of the fish and sprinkle with a small amount of mayonnaise.

Then place a layer of grated potatoes on the saury and pour mayonnaise over it again (if necessary, you can add a little salt and pepper to the potatoes).

The next layer of “Mimosa” is grated carrots, which also need to be salted and sprinkled with mayonnaise.

Place egg whites on carrots and brush with mayonnaise.

The last layer of Mimosa salad is grated egg yolks. Mayonnaise is no longer needed here.

After cooking, put the salad in the refrigerator for several hours so that it infuses and soaks. Before serving, the dish can be decorated with fresh dill or parsley. Mimosa salad with saury is ready!

Step-by-step recipes for preparing Mimosa salad from saury with potatoes, rice, cheese, apples: new options for serving and decorating a traditional dish

2018-01-04 Marina Danko

Grade
recipe

3706

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

17 gr.

Carbohydrates

6 gr.

209 kcal.

Option 1: Classic recipe for Mimosa salad with saury blanched in oil

Despite the variety of canned fish, the usual saury is one of the most delicious. Canned food in oil, like a product with added oil, is good in its own way, but it is blanched fish that is most aromatic and tender.

Ingredients:

medium-sized potatoes - three tubers;
a bunch of onion feathers;
a jar of canned saury blanched in oil;
mayonnaise;
three large eggs;
one carrot;
two sprigs of dill;

Step-by-step recipe for Mimosa salad with saury

After peeling the potatoes, rinse them with water. We also wash the carrots, but do not remove the peel from them. Place them in separate pans, add water and set to cook. As soon as they are ready, express and leave to cool to room temperature.

In parallel with the vegetables, cook hard-boiled eggs. For the salad you need a well-cooked, non-liquid yolk, so after boiling, cook for at least 12 minutes. Do not try to play it safe by boiling for a longer time; the yolk will change color. Cool the eggs in water, peel the shells, and then rinse them additionally to remove any shell fragments.

Directly in the jar, we break the pieces of fish along the ridge. Separating the vertebral bone, place it on a plate and lightly mash with a fork. Don’t try to turn the fish into porridge; the salad will turn out much tastier if the fish is in small slices.

Place the saury on the bottom of the salad bowl in the first, even layer. Sprinkle with finely chopped onion and cover thinly with mayonnaise.

Grate the potatoes onto the onion layer through the large cells of a grater. Lightly add salt and add coarsely grated carrots.

We form the last layer - three large whites on top of the carrots and generously coat the top of the salad with mayonnaise impregnation.

Grind the yolks on a fine grater and place them in a rim around the entire circumference of the salad. We place sprigs of dill in the center, and use the remaining yolks to imitate mimosa flowers, arranging them in small circles.

Option 2: Quick recipe for Mimosa salad with saury

Classic Mimosa belongs to the category of quick salads. You can reduce the time only by boiling the main components in advance or using a microwave oven to prepare them. Eggs are boiled only on the stove. If you decide to prepare them the night before, do not put them in the refrigerator, the color of the yolks will change unpleasantly. Let's diversify the classic salad by adding a layer of cheese.

Ingredients:

hard cheese - 70 gr.;
a jar of canned fish;
80 grams of homemade full-fat mayonnaise;
three boiled eggs;
a bunch of onion feathers;
two large boiled potato tubers.

To quickly form the salad, a special ring or side from a springform baking dish is useful.

How to quickly prepare Mimosa salad from saury with cheese

After washing the green onion feathers, dry them well with a towel. If moisture remains, the salad will quickly “float”. Cut the onion into thin rings.

For convenience, immediately finely grate and place cheese, potatoes, carrots, and whites on different plates.

After placing the fish from the jar on a plate, remove the bones. Break the meat into small pieces with a fork.

Place the side of the mold or a ring on the dish and lay out the potatoes in an even first layer and add salt. Trying not to compact it, apply mayonnaise. Next, we form the entire salad, laying it out in the following order: onions, fish, cheese, carrots, protein. Each subsequent product is coated with mayonnaise impregnation.

Sprinkle the surface of the Mimosa generously with yolks, or arrange the salad in the same way as the classic recipe, in the shape of a flower.

Option 3: Spicy Mimosa salad with smoked saury and pickled cucumber

Choose the largest fish, and it’s better if you have a reserve. When disassembling the fish into fillets, proceed as follows: cut off the tail and head, slit the abdomen with a narrow knife, remove the insides and blot with a napkin. Pressing with your index finger from the back and your thumb from the inside of the abdomen, divide into two fillets and remove the backbone. If the flesh is very juicy, meat from the belly is unlikely to be suitable, so it is worth taking an extra fish. Using the edge of a knife, separate the back and “peel” it from the skin, then proceed according to the recipe.

Ingredients:

two large cold smoked sauries;
quail eggs - 10 pieces;
head of sweet onion;
boiled carrots;
three potatoes, boiled in their jackets;
small pickled cucumber;
six spoons of 20% sour cream and one mustard;
dill - three sprigs.

How to cook

Boil carrots and potatoes in their skins. After cooling, peel and cut into small cubes.

Pour freshly boiled eggs under running water. This way they will clean better and cool faster.

Cut the pickled cucumber into cubes and chop the onion into small slices. If you took regular onions, not sweet ones, be sure to pour boiling water over the slices - the bitterness will go away.

We gut the saury, carefully selecting all the bones, and remove the fillet from the skin. Cut the fish into small cubes.

Mix sour cream with mustard. Finely chop the dill and carefully, trying not to crush it, mix it into the resulting sauce. Place the salad dressing in the refrigerator for half an hour.

Place potatoes as the bottom layer in the salad bowl. After brushing with sour cream and mustard dressing, place the onion on top. Next, evenly distribute the pieces of smoked saury, and the pickled cucumber cubes over it. After coating with impregnation, lay out the carrots, then coarsely grated yolks. Brush the top of the salad with the remaining dressing and sprinkle with grated yolk.

Option 4: Mimosa salad roll with saury with mayonnaise-gelatin impregnation

An original presentation of a traditional salad in the form of a roll. “Mimosa” is formed in layers, but mayonnaise mixed with gelatin is used for impregnation, thanks to which the salad holds its shape well and does not flow.

Ingredients:

four hundred grams of potatoes;
five eggs;
three small carrots;
two slightly sour apples and one white onion;
table vinegar;
250 gr. canned food "Saira";
150 grams of thick mayonnaise and the same amount of cheese;
15 gr. gelatin;
half a glass of drinking water.

Step by step recipe

It is advisable to boil carrots, eggs and potatoes first. The products need to cool well.

Chop the peeled onion into small slices. Pour into a bowl and scald with boiling water. After drying well, pour vinegar on the onion, add a pinch of sugar and, after mixing thoroughly, leave for half an hour.

Pour gelatin into a small bowl, cover with cool water, and leave for 30 minutes.

After cutting the peeled eggs in half, separate the yolks into a dry bowl. Cover with a lid and set aside temporarily.

Grate the whites, carrots, cheese and potatoes separately using a coarse grater. Place each crushed component in a separate bowl.

Place the fish pieces on a plate and remove all the bones. Without kneading, break the fish into small pieces.

Place the pickled onions in a sieve and let stand for a while to dry.

Place the bowl with the swollen gelatin in a water bath. Slowly but continuously stirring, heat until the swollen granules are completely dissolved. Cool slightly.

Combine mayonnaise with cooled gelatin. Add a little salt, mix thoroughly and immediately begin to form the salad. The mayonnaise mixture should not be left for a long time; it thickens quickly.

Having spread the foil on the table, we lay the prepared products on it in layers. Please note that each new layer should be narrower and shorter than the previous one. First, place the potatoes on the foil and carefully flatten them into a rectangular layer with a fork. Lubricate the potato layer with the mayonnaise mixture and evenly distribute the onion over it.

Grate apples on top of the onion, in larger cells, and, as on potatoes, apply a thin layer of mayonnaise spread.

Cover the apple layer with cheese, place the egg whites on it and coat the egg white layer well. Place fish pieces on top.

Lifting the two wide edges of the foil, bring the laid out layers of salad over the fish and, lightly squeezing on all sides, form a roll. Without removing the foil, place in the refrigerator for two hours.

Carefully place the cooled salad roll on a plate. Lightly grease its surface with mayonnaise and sprinkle evenly with grated yolks.

Option 5: Delicious Mimosa salad with saury and carrots in Korean

The salad with Korean carrots has an unusual taste. The usual advantages of Mimosa are not lost, since the marinade and spices are washed off from the vegetable appetizer. Carrots give the salad an unexpected, “crispy” note.

Ingredients:

four boiled eggs;
70 grams of cheese;
a spoonful of finely chopped parsley;
350 gr. canned saury (one and a half jars);
Korean carrots - 110 gr.;
two large boiled potatoes;
a glass of mayonnaise;
large onion.

How to cook

Rub well-cooled carrots with large shavings with egg whites.

Chop the onion into thin half rings. After soaking in boiling water for two minutes, drain all the liquid, cool with cold water and dry well, placing in a colander.

Remove the fish from the marinade. Breaking into small pieces, remove all the bones from the saury.

Place the Korean carrots in a colander and rinse off the marinade with cool water. After drying, shorten the straw by cutting with a knife.

Grind the cheese on a coarse grater. Mix mayonnaise with parsley, adding a little salt and pepper mixture.

We will place the food in the salad bowl in layers: grated potatoes, onions, fish, carrots, protein, cheese. Cover all layers with a thin layer of mayonnaise impregnation.

We make the “Mimosa” by grinding the yolk onto the surface of the salad through a sieve, and place it in the refrigerator for two hours to soak.

Option 6: Mimosa salad with saury, rice and butter

The recipe is practically no different from the classic one. The only difference is that instead of potatoes, boiled rice is used, and green onions are replaced with onions. Additional layers of cheese and butter will give the salad more tenderness. To get rid of the characteristic bitterness of onions, scald them with boiling water after slicing.

Ingredients:

half a glass of short grain rice (cereal);
five boiled eggs;
100 grams of light mayonnaise;
“Dutch” cheese - 200 grams;
butter - half a pack;
a jar of canned saury in oil;
large onion.

Step by step recipe

Cook the rice in lightly salted water until cooked. After rinsing, leave in a colander so that all the water drains. It is important not to overcook the grain; the grain shell must maintain its integrity.

Peel the eggs, carefully separate the whites from the yolks.

On the bottom of a flat dish, spread the rice in an even layer in the form of an oval. Lightly salt it, and just as modestly sprinkle it with pepper and coat it with maonnaise.

Rub the egg whites over the rice and leave them dry.

After removing pieces of fish from the jar and selecting bones from them, mash them with a fork and place them on the protein layer. Coat the saury with mayonnaise and place finely chopped onion on top.

On top, grate the slightly frozen butter onto a coarse grater. Grind the cheese on it in the same way and carefully grease the salad one last time.

Sprinkle the salad with yolks, rubbing them onto the surface with small meshes of a grater.

Option 7: Festive salad “Mimosa” with saury and sour cream (gelled)

In fact, the Mimosa salad has many faces. Each chef decorates and serves it in his own way. We offer an original recipe for Mimosa salad made from smoked saury with gelatin. To form the salad you need a tall silicone mold with a hole in the center.

Ingredients:

smoked saury - 450 gr.;
four potatoes, boiled in their jackets;
carrots - two boiled root vegetables and two large onions;
a glass of thick, preferably homemade, sour cream;
200 milliliters of water;
25 gr. granulated gelatin;
spoon of sugar;
9 percent vinegar - 1 tbsp. l.;
two sprigs of fresh dill.

How to cook

It is advisable to use lightly salted fish with dense meat. If the saury is over-salted, soak it in water for some time. Strong tea brewing will help restore density - dip the fish in it for an hour.

Pour gelatin with boiled, cool water and leave in it for half an hour. During this time, the granules will swell well and the gelatin will dissolve faster.

After gutting the fish, we cut the carcass into fillets. Carefully selecting small abdominal bones with tweezers, cut the fillet into small cubes into a bowl.

Peel the boiled carrots and potatoes, cut them into cubes in proportion to the fish slices. We also grind the whites. Place everything on deep plates.

Pour finely chopped onion into a separate bowl. Sprinkle with sugar and sprinkle with vinegar. After stirring, set aside temporarily. The onion should sit for up to half an hour.

Place the bowl of gelatin in a pan of boiling water, stirring and heating until the granules are completely dissolved. It is important not to let it boil, otherwise it will lose the properties we need. Cool the gelatin mass to room temperature.

Considering the saltiness of the fish, add salt to the sour cream. Mix sour cream with cooled gelatin.

Pour 50 ml of the prepared sour cream-gelatin mixture into a cup, add the rest in equal parts to each chopped salad component and stir thoroughly.

Now it is important to quickly assemble the salad. Place vegetables and saury in layers in the mold in the following sequence: egg whites, carrots, saury, onions, potatoes. Lubricate the surface with the previously left sour cream mixture.
Layers need to be laid quickly, as the sour cream impregnation hardens easily. If for some reason you did not manage to place it in time and the food has set, place the bowl in the microwave for 30 seconds.

After covering the top of the mold with film, place the salad in the refrigerator to harden for three hours, or overnight.

After removing the film, turn the form with the frozen salad over onto a serving dish and carefully remove it. Apply a thin layer of mayonnaise to the top of the salad and decorate with grated yolks and sprigs of dill.

Option 8: New Mimosa salad with saury and smoked squid

Any classic dish can be carefully modernized. The traditional Mimosa salad is relevant again! The salad will sparkle in a completely new way if you add some additional components to it. This time we will complement the dish with smoked squid and fresh cucumber, and exclude onions altogether.

Ingredients:

smoked squid - 150 gr.;
saury canned in oil - one can;
fresh cucumber;
200 grams of mild cheese;
four boiled eggs;
mayonnaise.

Step by step recipe

After decanting the oil from the canned food, remove the seeds and mash the pulp into small pieces.

We cut the squids into small pieces, close in shape to cubes.

Place the fish in a salad bowl in an even layer and coat with mayonnaise.

After grating half the cheese on top of the saury with fine shavings, thinly apply mayonnaise.

The next step is to lay out the squid, and grate a fresh cucumber on it.

Lightly moisten the cucumber with mayonnaise and rub the whites on it. Again thinly applying mayonnaise, three remaining cheese and grease its layer well.

Having decorated the salad with mashed yolks, stir the Mimosa into the refrigerator for soaking.

Mimosa salad is one of the simplest and most delicious and satisfying dishes, without which any holiday table is rarely complete. The list of products used for cooking is so simple that it’s even surprising how they make such a wonderful dish. The name was coined because of the top layer of crushed yolk, which resembled mimosa flowers. The recipe for mimosa salad with saury can be called one of the classic options that will appeal to all your guests.

Despite the simplicity of the ingredients, the Soviet salad does not lose popularity today. The classic recipe will take no more than a quarter of an hour if you prepare the necessary ingredients in advance.

Mimosa salad with saury recipe - ingredients:

4 medium potatoes;
2 medium carrots;
6 eggs;
3 red onions;
1 jar of canned saury;
200 grams of salad mayonnaise in a tube;
50 grams of butter.

Canned saury salad mimosa:

Place the butter in the freezer at the very beginning of preparing the salad. When it’s his turn, you need to grate the frozen product directly into the salad.
Prepare all the products in advance: thoroughly wash the potatoes and carrots from the soil and boil them, lightly adding salt to the water, but do not boil them; Boil the eggs for 7-10 minutes after the water boils.
When all the boiled products have cooled, they need to be cleaned and chopped using a grater. Don't forget that the yolks need to be separated from the whites and grated into different bowls.
Take the canned fish out of the jars, remove the bones and mash with a fork, reserving some of the liquid for the juiciness of the salad.
Peel the onion and cut into quarter rings.
Place layers in a salad bowl in this order: potatoes, mayonnaise; onion; carrots, mayonnaise; protein, mayonnaise; canned food; onion, mayonnaise; oil; potatoes, mayonnaise; protein, mayonnaise; yolk for decoration.
Place the dish in the refrigerator for half an hour, then you can serve it to guests.

Mimosa salad recipe with saury and cheese

The only difference between the recipe and the traditional version is the cheese, which adds even more tenderness to the dish.

Ingredients:

1 can of canned saury;
4 potatoes;
3 carrots;
2 onions;
150 grams of hard cheese;
250 grams of salad mayonnaise;
4 large eggs.

Mimosa salad with saury and cheese:

Prepare vegetables in advance: wash carrots and potatoes and boil until tender. Peel, grate.
Hard boil the eggs, remove the shells. Grind the whites and yolks on a grater into separate plates.
Peel the onion and cut into thin half rings, place in a small bowl and pour boiling water over it for a few minutes. Then squeeze it out with your hands.
Grate the cheese.
Remove the fish from the jar, remove the bones, and mash with a fork.
Layer all the ingredients in the following order: canned food; mayonnaise mesh; grated protein; a little mayonnaise; carrot; onion squeezed out of liquid; layer of potatoes; a little mayonnaise; coarsely grated cheese; layer of mayonnaise; crumbled yolk.
Cool the salad before serving. It is advisable to prepare it a couple of hours before the feast.

You will learn how to make it from our recipes.

How to make mimosa salad from canned saury

This variation of the salad is distinguished by a shortened list of ingredients and a minimum of time spent on preparation. Great for a student party, devoured in an instant!

Ingredients:

6 large eggs;
150 grams of hard cheese;
50 g butter;
1 large onion;
150 grams of mayonnaise.

Recipe for canned mimosa saury salad:

Immediately place the butter in the freezer to harden slightly.
Boil the eggs hard, cool in cold water.
Mash the fish with a small amount of liquid from the jar.
Cut the onion into small cubes.
Place layers of ingredients in a salad bowl: coarsely grated egg whites; coat with mayonnaise; coarsely grate the cheese; lay out half of the canned food; layer of mayonnaise; grated butter; onion; the remaining half of the canned food; mayonnaise; finely grated yolk.
Let cool for 30-40 minutes and you can serve.

Mimosa salad recipe with saury and rice

A variation in the preparation of the appetizer will perfectly play the role of a full-fledged independent dish. A delicate and satisfying salad, served in separate portioned plates and looks beautiful on the holiday table.

Ingredients:

2 cans of canned saury;
7 eggs;
1/2 cup rice;
2 medium carrots;
1 large onion;
300 grams of light mayonnaise.

Mimosa salad with saury and rice:

Boil hard-boiled eggs, cool in cold water, peel and separate the whites from the yolks. Grate coarsely into separate bowls.
Wash the carrots, boil and peel. Then grate into a bowl using a coarse grater.
Cook the rice, lightly salting the water.
Peel the onion and chop finely.
Mash the saury with a fork in a separate plate.
Place all ingredients into portioned salad bowls, coating each component with mayonnaise. In order for the layers to be well saturated, they can be made thinner and repeated twice. It is believed that this way the salad turns out tastier: a layer of rice; fish; onion; proteins; carrot; yolks (do not grease with mayonnaise).
You can serve it immediately as a warm salad or refrigerate it at least half an hour before eating.

Mimosa saury salad with green onions

This hearty and simple salad has a hint of freshness thanks to the green onions. Very useful in the cold season of the year, when you want vegetables and aromatic herbs.

Ingredients:

5 medium-sized potatoes;
2 bunches of young onions;
2 medium carrots;
50 grams of hard cheese;
2 jars of saury in oil;
6 large eggs;
200 grams of light mayonnaise.

Mimosa salad from saury:

Wash the potatoes and carrots clean, boil them with the skins on, cool and peel. Grind coarsely, placing in separate containers.
Boil the eggs, peel, separate the whites and yolks and finely grate.
Place the fish on a plate and remove the bones. Mash the saury together with the butter and juice from the jar. If there is a lot of liquid, it is recommended to drain most of it, otherwise the salad will “float” after soaking.
Rinse the onion and chop finely into a separate container.
Grind the cheese using a grater.
Place all the ingredients in a salad bowl in layers in the following order: potatoes, mayonnaise; carrots, sauce; green onions, fish; proteins, mayonnaise; yolks.
Place in the refrigerator for 30 minutes, then serve to guests.

It is easier to grate butter if you first keep the product in the freezer for at least a third of an hour.
You can leave the liquid in canned food, provided there is only a little of it. If there is too much juice, the salad will become soggy.
It is recommended to serve the dish to the festive table in a transparent salad bowl. For convenience, portion glasses are also used.
Usually the layers are pressed down with a spoon when spreading with mayonnaise. But you can make the dish lighter and airier. To do this, use mayonnaise in a tube, in which a small slit is made and each layer is poured with sauce, drawing a mesh. A spoon is not used. This way the food is not compacted and the salad appears fluffy and slightly crumbly.
For cooking, it is better to use mayonnaise that is low-fat, light, and in small quantities. To reduce the calorie content of mimosa salad with saury, you can choose a special salad sauce.
For better soaking, place the dish in the refrigerator for at least an hour and a half before serving. If desired, it is better to decorate immediately before serving.
For decoration, you can use small sprigs of dill, parsley, thin rings of red lettuce onion, shavings of carrots or rings of black olives.

“Mimosa” with saury is a variation of the popular classic salad, which is often prepared on the occasion of major holidays, such as New Year, March 8th. In order for the puff salad to infuse, it is enough to let it “rest” for literally an hour. In addition to the options in choosing fish, you can also change other ingredients, for example, replace potatoes with boiled rice, remove the cheese and add a layer of butter, only the most delicious.

Ingredients

1 large potato
1 carrot
2 chicken eggs
200 g canned saury
1/2 onion
3–4 sprigs of greenery
50 g hard cheese
30 ml mayonnaise

Preparation

1. Potatoes, carrots and eggs need to be boiled and then cooled. Potatoes are boiled in their jackets. Peel it and grate it on a coarse grater.

2. Take a deep salad bowl or place the salad on a dish using a special ring. Place grated potatoes as the first layer, compact and brush with mayonnaise.