Salad balls (many recipes). Salad balls "Mimosa" with sesame Salad balls ala mimosa recipe

We offer a new product that will delight everyone with its taste and will become indispensable on any table.

Delicious salad balls are an original appetizer that will amaze you at first sight: it turns out so beautiful. Appetizing, aromatic, filling balls will not harm your figure, even if you decide to eat them for dinner. After all, the salad contains only healthy products: replace mayonnaise with sour cream sauce - and the snack will become dietary. The cooking process is so basic that even a novice housewife can handle it.

Product composition

0.5 kilograms of chicken breast fillet;
two potato tubers (medium size);
three chicken eggs;
50 grams of hard cheese;
green onions and salt - to taste;
mayonnaise - to taste;
two small beets.

Delicious chicken and beet salad balls: step-by-step cooking process

As you probably already understood, all the ingredients for the salad will need to be prepared in advance. I usually boil it in the evening so that everything cools down well: it’s much easier to clean this way.
Wash the potatoes, place them in a small saucepan, add water and salt. Cook until done, then drain the water and leave to cool.
To avoid fiddling with beets for a long time, you can cook them in the microwave: it only takes 10 minutes of your time.
Wash the chicken breast fillet, put it in boiling water, add spices and salt, cook for no more than 15 minutes after boiling. With this method of cooking, the meat turns out tasty and juicy.
You also need to boil the chicken eggs in advance and cool them in cold water.
We get up in the morning and start creating snack balls. To do this, first, peel the potatoes, beets and eggs.
Then grate the eggs, potatoes and beets on a coarse grater and place them in a separate bowl.
We cut the chicken breast into very, very small cubes, and grate the hard cheese on a coarse grater.
Finely chop a few green onions with a knife.
Place eggs, cheese, potatoes, green onions into a bowl. If necessary, add salt to taste, add chicken breast, ground black pepper (if desired) and mix.
Season the salad with homemade mayonnaise, sour cream or (there is an interesting recipe on our website), mix.
Take a full tablespoon of salad mixture, form a ball, and drop it into a bowl with beets. Roll on all sides and place on a plate.
Decorate with greens and serve.

Salad balls will not only decorate any table, but will also delight you with their taste. A salad in the form of a portioned appetizer is both original and convenient: everyone will put on their plate as much as they need. Housewives will love the recipe for its ease of preparation and budget savings. Nourishing, beautiful, aromatic balls are also healthy: after all, the salad contains only natural products. You will find other original snack recipes on our website: stay with us.

When decorating a holiday table or an ordinary family dinner, you should never neglect traditional recipes. By preparing dishes that are familiar to everyone, you will be absolutely sure that you will not receive an unpleasant surprise in the form of an untouched appetizer or hot dish. Pay special attention to the original and unusual presentation of proven salads. For example, the Mimosa salad, beloved by many, can be decorated in the form of small appetizer balls. Salad balls “A la mimosa” will captivate your home and invited guests with their atypical appearance and familiar taste for years.

Taste Info Buffet appetizers / Fish and seafood

Ingredients

Canned tuna – 1 b;
Potatoes – 1 piece;
Carrots – 1 piece;
Chicken eggs – 2 pcs;
Hard cheese – 150 g;
Sesame – 100 gr;
Salt, pepper, mayonnaise to taste.

How to make mimosa balls with sesame seeds

Boil the eggs hard, cool, peel and grate on the finest grater. To prevent the eggs from cracking during the cooking process and to be easy to peel, add 1 tbsp into the pan where the eggs will be boiled. salt, and after they are cooked, immediately place them in as cold water as possible.

Boil the vegetables until tender and cool. Grind the potatoes on a coarser grater and add to the bowl with the eggs.

Drain all the liquid from the can of canned fish. You don't have to use tuna, you can use any of your favorite fish. Add tuna to bowl.

Add chopped carrots and grated cheese there. The finer all the ingredients of the Mimosa salad balls are grated, the better they will subsequently keep their shape.

Season the salad with salt, ground black pepper to taste and a small amount of mayonnaise.

Mix all the ingredients thoroughly and place the bowl in the refrigerator, covering with cling film to prevent the salad from getting too dry. It is necessary to cool the salad mass so that all the ingredients are properly saturated with the dressing and have the same temperature. This way they will be more pliable and easily form into balls.

While the mixture for future salad balls is cooling, start preparing the sesame seeds. In a hot dry frying pan, fry the grains until a pleasant golden color. Place them on a plate and cool.

After a few hours, you can start preparing tuna balls in sesame seeds. Use your hands to form small balls and carefully roll them in the prepared sesame seeds. To prevent the salad mixture from sticking to your hands, moisten them with cold water.

Since the salad is well soaked even before the stage of forming the balls, it will no longer require additional cooling; you can immediately place the appetizer on a serving plate and serve, garnished with fresh herbs.

You can further enhance the presentation of this traditional snack by placing the balls not on a plate, but in waffle tartlets.
Instead of sesame seeds, you can use a mixture of finely grated eggs and chopped herbs. But “Mimosa” in balls with sesame seeds looks more impressive and the balls themselves are easier to form.
Add a clove of garlic passed through a press to the salad and it will sparkle with a new, piquant aroma.

70 g

How to prepare a dish step by step with photos at home

Step 1 Prepare all the ingredients: eggs, cheese, cod liver, parsley, cheese, potatoes. The quantity can be reduced or added as you wish. I did not add salt, since there is enough of it in the cheese and cod liver.

Step 2 Peel the hard-boiled egg and grate it on a fine grater.

Step 3 Also finely grate the cheese.

Step 4 Boil the potatoes in their skins, peel, cool and grate on a fine grater.

Step 5 Finely chop the parsley.

Step 6 Drain all the oil from the cod liver and mash it with a fork.

Step 7 Fry sesame seeds in a dry frying pan for 1-2 minutes.

Step 8 Now combine all the ingredients (except sesame seeds) and mix well.

Step 9 We form balls from this mass.

Step 10 Roll each ball in roasted sesame seeds, place on a plate and refrigerate for 2 hours.

Ingredients for the Broccoli Balls recipe:

Broccoli 500 g

Walnuts 50 g

Sea salt 1 tsp.

Fresh dill 100 g

Garlic 2 cloves

Black sesame 2 tbsp. l.

Ground black pepper 1 pinch

Cream cheese 150 g

Dark balsamic vinegar 1 tsp.

Boil water (2000 ml) in a saucepan, add salt (60 g). Throw broccoli florets into boiling water. Cook for 5 minutes. Salt is a barrier to carbon dioxide, so the chlorophyll in broccoli will remain green. Remove the finished cabbage from boiling water and throw it into ice water (in my case, special ice balls). Discard the broccoli florets in a colander so that there is no excess water. Place them on a plate. Grind the broccoli florets in a food processor. Wash the dill (100 g). Dry. Finely chop with a knife. Peel garlic (2 cloves). Finely chop. Peel walnuts (50 g), fry, chop. Add black sesame seeds (2 tbsp.) Stir. Prepared ingredients: broccoli, dill, garlic - mix. Add chopped nuts and sesame seeds. Salt (1 tsp), pepper (1 pinch), add balsamic vinegar (1 tsp). Mix. Add Buko cream cheese (150 g) to the total mass. You can choose soft cheese according to your taste. Stir. Place the finished mixture in the refrigerator for 30 minutes. Roll into portioned balls. Serve the broccoli appetizer chilled.

Required Products

crab sticks - 0.6 kg

rice - 0.3 kg

eggs - 6 pcs

mayonnaise - 0.2 kg

hard cheese

salt pepper

Let's start cooking

Wash the rice, put it in a saucepan, add water, add salt and cook until tender. Boil eggs hard. Grate hard cheese on a fine grater.

Cut the crab sticks into very small pieces. Transfer to a cup. Then chop the boiled eggs. We also put them in a bowl. We put rice there too. Salt and pepper to taste, add mayonnaise and mix everything. Cover the bowl with cling film and place in the refrigerator for 1 hour.

Place the cheese in a deep plate. We form balls from the prepared salad, roll them in grated cheese and place them on a plate in the form of a pyramid. Our salad is ready and can be served.

Rafaelki snack bars

1 processed cheese, 2 boiled eggs, 4 large cloves of garlic and 3 crab sticks.

This is based on 12-15 Rafaels. Grate the cheese, garlic and eggs on a fine grater and season with mayonnaise. Roll into balls the size of Raffaello candy and roll in grated crab sticks. Garnish with green onions

Cheese balls with crab sticks

You will need: 200 g frozen crab sticks (or crab meat); 200 g processed cheese (which is grated); 50-100 g lightly salted salmon (optional); 1 bunch of dill; garlic - to taste; mayonnaise for dressing.

Freeze the processed cheese a little to make it easier to grate. Grate the cheese on a coarse grater. Grate crab sticks on a coarse grater. Finely chop the salmon. Place crab sticks, cheese, salmon, pressed garlic into a bowl, mix with mayonnaise. Add a little chopped dill. Stir. Using wet hands, roll into small balls. Place our cheese balls with crab sticks beautifully on a dish and you can serve them immediately.

New Year's Appetizer
List of ingredients boiled beets - 2 pcs boiled eggs - 2-3 pcs hard cheese - 150 g garlic - 2 cloves boiled or raw carrots - 1 pc salt, pepper - to taste lightly salted herring (fillet) - 1/2 pcs mayonnaise - to taste lettuce, parsley - for decoration, walnuts - 2-3 pcs Method of preparation Peel the beets and grate them on a medium grater. Separate the yolks from the whites of the eggs. Mash the yolks and add to the beets along with grated (or processed) cheese (half). Salt and pepper to taste, add a couple of tablespoons of mayonnaise, stir. Grate the carrots on a medium grater, add the remaining grated cheese, grated whites and garlic passed through a press. Season with mayonnaise and mix. Form balls from the beet mass and place a piece of herring fillet in the middle of each. Also form balls from the carrot mass, placing several walnut kernels in the middle. Place the balls on a lettuce leaf and garnish with parsley.

HOLIDAY SNACK “CHRISTMAS BALLS”
INGREDIENTS: 300 g chicken breast fillet 200 g cheese greens a handful of walnuts garlic (optional) mayonnaise (or other sauce if desired) olives PREPARATION: 1. Boil the chicken breast fillet in salted water (15-20 minutes) and chop finely. Three cheese on a fine grater. Finely chop the greens. Chop the walnuts. Add crushed garlic. Just mix all the ingredients and season with mayonnaise. 2. Roll the resulting mass into balls. Roll in nut crumbs, make “fastenings” from olive halves, and loops from greens.

Cheese snack

Mix the grated processed cheese with a finely grated boiled egg, add garlic and mayonnaise. Form into balls and roll in finely chopped dill.

Garlic appetizer made from processed cheese.

To prepare 4 servings of snack balls you will need: - 2 processed cheese; - 2 tbsp. spoons of mayonnaise; - 2-3 cloves of garlic; - 2-3 pinches of salt; - 1 package each of ground paprika, turmeric and dried herbs.

To prepare the snack, you need to grate them on a coarse grater, but in order for the curds to keep their shape, place them in the freezer for a few minutes. In it they will harden slightly and it will become much easier to rub them. Place the grated melted mass in a bowl with high sides. Peel the garlic cloves and rinse in water. Pass them through a press into a bowl of grated mixture. Immediately pour salt into it and add mayonnaise. It is best to stir such a sticky mass with a fork - it will break up all the lumps and properly mix the garlic squeeze among the curd mass. Then pour the seasonings into three separate containers - they are red, yellow and green - a real traffic light! Dipping your palms in water and separating small parts from the melted mass, roll them into small balls. Dip the balls into the prepared seasonings and coat them thoroughly. Prepare a dish in advance with green salad leaves and dill sprigs laid out on it. Place the garlic balls on the dish in any order you like.

SALAD BALLS “A LA MIMOSA”

Ingredients 1 can of pink salmon (canned) 1 pc. potatoes 1 pc. carrots 2 pcs. chicken eggs 70 g cheese 30 g green onions 4 tbsp. sesame (white) 1 tbsp. soy sauce 2 tbsp. sour cream

Preparation process The presented salad balls taste very much like Mimosa salad, because... the ingredients are almost identical. Start by boiling the potatoes, carrots and eggs. Cool and peel. Next, drain the excess liquid from the canned pink salmon, place it in a container and mash with a fork. To the pink salmon add potatoes, grated on a coarse grater, and carrots, grated on a fine grater. Mix. Add cheese and eggs, grated on a fine grater. Mix. Wash the green onions and chop finely. Add to salad mixture. Pour in soy sauce. Add sour cream. Mix the resulting mass thoroughly. Using your hands, roll the resulting mass into balls slightly larger than a walnut. Fry sesame seeds until golden in a dry (!!!) frying pan. Roll the balls in sesame seeds. Place the finished balls on a plate. Decorate as desired.

Multi-colored cheese balls with chicken and feta

Imagine and enjoy new tastes created by your own hands. Ingredients: boiled chicken breast - 120 g (you can replace it with low-fat ham) red and yellow sweet (bell pepper) - 1/2 of each color cottage cheese (grainy) - 120 g chopped nuts (walnuts) - 70 g feta (cheese) - 120 g garlic - 5 cloves heavy cream - 3 tbsp. spoons salt - to taste lettuce leaves - 3-4 pieces, cherry tomatoes - 1 pack, greens - paprika for decoration, toasted sesame seeds - 100 grams, ground pistachios - 100 grams Preparation: Chop the chicken breast very finely. Mash the feta with a spoon and mix with cottage cheese and cream - mix thoroughly. If you don’t have feta, use analogue, because. Hard cheeses are completely unsuitable here. Cut the pepper into very small cubes and chop the garlic using a garlic chopper. Place all prepared products in a bowl, add walnuts, salt to taste and mix well again. The consistency should be uniform. Divide the prepared mixture into three parts. Form into small balls. Roll one part in ground pistachios, the second in paprika, and the third in toasted sesame seeds. Place lettuce leaves on a plate, on which place, alternating, multi-colored balls. Garnish with tomato slices and herbs. You can change the composition a little and add, for example, a slice of pickled cucumber or a slice of avocado inside the balls, which will make this dish even more memorable.

Balls with cheese and tomatoes

INGREDIENTS: Cheese cheese - 200 g, cherry tomatoes - 150 g, garlic 2 cloves (pressed through a press), ground pepper - to taste, soft cheese - 2 tbsp. l, butter - 1 tbsp, fresh bunch of dill/parsley, toasted sesame seeds - as needed.

PREPARATION: Grind the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper. Mix until smooth and form into balls. The prepared tomatoes should be placed inside the mass, carefully formed into balls and rolled in finely chopped parsley or dill. It’s better to take dill (I know from practice), and then sesame. Place in the refrigerator for 30-40 minutes. The appetizer is ready.

Mimosa salad with canned food - a classic recipe with saury, sardine or pink salmon has not only a beautiful name, a classic appearance, but also an amazing taste. The classic recipe and taste of Mimosa fish salad is familiar to all of us since childhood, when our parents prepared it for the festive New Year's table. Mimosa salad got its name, like many other dishes, for its appearance and similarity to the spring flowers of the same name.

The main ingredients of this salad are canned pink salmon, sardine or saury, and also include carrots, potatoes, onions and chicken eggs, the whites of which are used as the base of the salad, and the yolks are used to decorate the top. Over time, many options for preparing Mimosa salad have appeared. Mimosa salad is a very beautiful dish.

And since it is prepared quite simply, it can often be seen on the holiday table. The salad got its name because it looks like spring mimosa flowers. At the same time, many variations in salad preparation have appeared. And with any ingredients, Mimosa turns out tasty and satisfying. If you love fish salad, Mimosa is the ideal option for you. Mimosa salad recipe - step by step recipe.

The main thing in preparing this salad is to choose the right ingredients, then it will turn out really tender and tasty. Choose proven good mayonnaise, better fatty than light (it’s better to put less fatty mayonnaise in the salad than more light mayonnaise), as for canned fish - give preference to sea fish: salmon, saury, horse mackerel, pink salmon or mackerel, tuna is also perfect ( dietary option).

The classic mimosa salad recipe does not include any exotic ingredients. In principle, the classic mimosa salad recipe will allow you to prepare a very beautiful salad: bright yellow, crumbly, really reminiscent of a blooming mimosa. The mimosa salad recipe always uses canned fish. They prepare a salad with saury, pink salmon, and you can even prepare it with crab sticks.

The recipe for mimosa salad with pink salmon is popular because it is truly a very tasty, gourmet fish that makes a delicious dish. The recipe with pink salmon is very suitable for guests; such a salad will not be embarrassing to serve at the festive table.

The ingredients for the Mimosa salad, as well as for any other dish, must be fresh. If canned fish is used, the oil from them must be drained. It is important that by the time the layers are laid, the salad ingredients must be at the same temperature. Therefore, they should be put in the refrigerator for half an hour.

Mimosa salad - classic recipe with canned food

Recipe for Mimosa salad with canned food.

Ingredients:

Boiled potatoes - 3-4 pcs.;
Salad onion: red or white - 1 pc.;
Canned fish - 200 g;
Boiled carrots - 3 pcs.;
Hard-boiled eggs - 4 pcs.;
Mayonnaise;
A bunch of greenery - for decoration.

Cooking method:

Take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical cooking mold without a bottom or cut one from an unnecessary large plastic bottle;
Grate the potatoes and carrots separately on a fine grater; using a coarse grater is, of course, faster and easier, but it doesn’t turn out as tender;
Many people use fish as the first layer; in my opinion, this is not the best solution; after standing, it can drain and the salad will begin to “float”. We will have potatoes first, take half of the total amount and distribute them evenly over the bottom of the dish, trying not to compact them too much. Spread a thin layer of mayonnaise without being overzealous;
From canned fish (for example, saury), carefully select the bones and mash it with a fork on a separate plate, after draining the oil into a separate container. Place the fish mixture on top of the potatoes. Again, grease with mayonnaise;
It was the turn of the salad onions. Cut it very finely and lay it out in the next layer. When adding onions, it is important not to overdo it with the quantity, because it can overwhelm the taste of the other ingredients. As the saying goes, everything is useful, but in moderation. If you don’t have salad onions, you can take regular onions, but after cutting them, you need to scald them with boiling water. This will remove excess sharpness and unnecessary bitterness;
For juiciness, at this stage, pour Mimosa with a spoonful of canned fish oil. Let's coat with mayonnaise;
The remaining grated boiled potatoes will be the next layer; just like the previous ones, we spread it with mayonnaise. Next comes the carrots, with mayonnaise on top as standard;
The final layer is chopped egg whites. We also coat them with mayonnaise. Mimosa salad is almost ready, it’s just a matter of beautiful presentation. Bon appetit!

There are many decoration options, it all depends on your imagination. Usually crushed yolk is used, sprinkling it on the top of the dish, and the edges are often decorated with finely chopped herbs. An applique of green onion feathers in the shape of a mimosa sprig and yellow flowers made from yolks on it looks impressive. A great option is to serve Mimosa on green salad leaves. Having finished decorating, place the salad in the refrigerator for several hours so that all layers are soaked.

Mimosa salad with sardine

Delicious layered Mimosa salad with sardine is a combination of canned fish with boiled vegetables and eggs. The salad got its name due to the fact that at the final stage of preparing Mimosa with sardine, the top of the dish is sprinkled with yolks, and it becomes similar to the plant of the same name.

You can also decorate the salad with sprigs of fresh herbs. Vegetables and eggs should be boiled before cooking. When boiling potatoes and carrots, do not forget to salt the water. The salad is laid out on a dish in layers, each of which (except fish) is smeared with mayonnaise.

All ingredients except sardines and onions are crushed using a grater. Moreover, two types of cells will be used: large ones for carrots, potatoes, proteins, and small ones for yolks.

Mimosa salad recipe with sardine.

Ingredients:

Potatoes - 2 pcs.;
Chicken eggs - 3 pcs.;
Mayonnaise - 4 tbsp;
Sardines in oil - 1 pc.;
Carrots - 1 pc.;
Onion - 1 pc.;
Salt - to taste;
A bunch of fresh dill.

Cooking method:

We start forming the salad with a fish layer. To do this, place the sardine without oil on the bottom of a convenient salad bowl and mash it with a fork;
Finely chop the peeled onion and place it on the fish layer;
Lubricate the onion layer with mayonnaise;
Grate the cooled and peeled carrots and place in the next layer;
Lubricate the layer with mayonnaise again;
Separate the whites from the yolks, grate the whites - this is a new layer in the salad. We also cover it with mayonnaise;
Spread the grated potatoes over the next layer. We also cover it with mayonnaise;
All that remains is to chop the yolks on a fine-mesh grater and sprinkle them over the entire salad;
Mimosa salad with sardine is ready. Decorate it with a sprig of dill and put it in the cold so that each layer is saturated with mayonnaise. Bon appetit!

Mimosa salad with saury

“Mimosa” is a very tasty and easy to prepare puff salad. It occupies the same place of honor on all holiday tables as herring under a fur coat or Olivier. The calorie content of Mimosa salad with saury is not much different from other salads. In Soviet times, not a single feast was complete without Mimosa. In the 80s of the last century, not everyone could afford meat delicacies, so they had to “pull out” the menu from the meager abundance of products.

Despite the fact that Mimosa contains the simplest ingredients, the dish always turns out very tasty, appetizing and beautiful. Today there are no problems with choosing products in stores, so a lot of recipes for puff fish salad with eggs have appeared. The most popular options are definitely worth considering. The classic recipe for Mimosa salad with saury is a hearty and economical option, which is how many people know it.

The popularity of the dish is explained by its delicate taste and affordable range of products, which is available in the kitchen of every housewife. Photos of the preparation of Mimosa salad with saury are presented below. Preparing the salad is very simple and consists of placing all the ingredients in a salad bowl one by one, coating each with mayonnaise.

Recipe for Mimosa salad with saury.

Ingredients:

Potatoes – 1-3 pcs.;
Eggs – 3-4 pcs.;
Canned saury – 1 pc.;
Mayonnaise - to taste;
Onions – 1 pc.;
Carrots – 2 pcs.;
Salt - to taste.

Cooking method:

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 pour over 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. Here mayonnaise is no longer needed;
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. Bon appetit!

Mimosa salad with cheese

Mimosa salad recipe with cheese.

Ingredients:

Boiled carrots - 2 pcs.;
Canned fish - 200 g;
Hard cheese - 150 g;
Boiled potatoes - 4 pcs.;
Salad onion;
Hard-boiled eggs - 3 pcs.;
Mayonnaise - to taste;
A bunch of greens - dill, parsley.

Cooking method:

Peel the pre-boiled potatoes and carrots and grate them using a fine grater into different plates;
Peel the eggs, separate the yolk from the whites and also grate separately on a fine grater;
Cut the salad onion into small pieces. We also grate the cheese on a fine grater;
Salt the butter from the canned food, remove the visible bones and mash it with a fork. Divide the potatoes into two equal halves;
In a suitable, preferably glass (so that all layers are visible), salad bowl, we begin to assemble our salad. We lay out the ingredients in layers, coat each layer with mayonnaise and only after that add a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg whites, yolks;
We do not spread the final layer with mayonnaise. This is essentially the face of our salad. Additionally, as a decoration, we will place a sprig of fresh dill on top. You can also combine several types of greens or, for example, surround the dish with green salad leaves. Serve after refrigerating for at least a couple of hours. Bon appetit!

Mimosa salad with rice

This version of Mimosa salad is very satisfying. It is important to take into account that it should be served to the table as soon as possible: if the salad sits for a long time, it will become less airy.

Mimosa with rice is a classic recipe.

Ingredients:

Eggs - 6 pcs.;
Butter - 100 g;
White onions - 1-2 pcs.;
Hard cheese - 150 g;
Canned fish - 1 can;
Flaky rice - 1 tbsp.;
Mayonnaise - 200 g;
Black pepper - to taste;
Salt - to taste.

Cooking method:

Butter must be frozen in advance;
Hard-boiled eggs should be divided into whites and yolks. The whites should be finely chopped with a knife, and the yolks can be mashed with a fork;
Once cooked, rice should be allowed to dry. Then add a spoonful of butter and mayonnaise, season with pepper and salt, mix thoroughly;
Grate the white onion on a coarse grater. To remove the bitterness from it, you can sprinkle it with salt for 15 minutes and pour hot water over it. Then dry;
The cheese must be grated on a medium-sized grater;
Canned fish should be mashed with a fork on a separate dish;
Then you need to lay the salad in layers. Place some fish in a wide dish. Then carefully place rice on top of the fish, followed by a layer of grated cheese. All this needs to be greased with mayonnaise. Then add the chopped whites and lay out the remaining fish. You should put chopped onion on the fish, and then the remaining mayonnaise;
You need to put half the yolks on the mayonnaise and rub the remaining oil on them. And finally, rub the yolks through a sieve. Bon appetit!

Mimosa salad with pink salmon

The bright and delicate “Mimosa” salad from canned pink salmon came into fashion in our country during the period of “stagnation”, in the early 70s of the last century. At first it was called spring, but due to the similarity of appearance with mimosa inflorescences, it was popularized under this name.

And simple birthday salads, the list of which is different for each housewife, usually require the presence of Mimosa. Preparing the salad is quite simple and quick, while the dish itself has a restaurant look. In addition to the classic presentation option, there are many festive decoration variations. However, here you can show your imagination. Thus, the recipes for the Mimosa salad were supplemented and improved.

While the main ingredients remained the same. But, for example, the fish that is part of this salad can have a different culinary form: fried, boiled, smoked or canned. We will use canned pink salmon to prepare the salad.

Recipe for Mimosa salad with pink salmon.

Ingredients:

Canned pink salmon - 200 g;
Mayonnaise - 300 g;
Boiled potatoes - 4 pcs.;
Boiled carrots - 3 pcs.;
Hard-boiled egg - 3 pcs.;
Green onion - to taste;
Salt - to taste.

Cooking method:

First of all, boil the vegetables. Rinse the potatoes and carrots. Place them in a saucepan, add water and place on the burner. Bring to a boil and reduce heat. Boil the vegetables until tender, checking with a fork. If it easily pierces the vegetables, it means they are cooked. Remove vegetables from pan;
Rinse the eggs under running water and set to boil. Cook for 12 minutes. Turn off the stove, pour out the water and fill it with cold water instead;
Peel the vegetables. Place a medium grater on a plate and grate the vegetables one at a time. Carrots go first, followed by potatoes on another plate. Wash and chop the green onions;
Peel the eggs, place on a cutting board and cut in half. Separate the white from the yolk and grate each part into separate plates. Open the can of canned food and transfer everything along with the juice to a plate. Using a fork, crush the fish until mushy;
Take a container and start layering the salad one at a time. First comes the potatoes. Salt it and brush with mayonnaise. Next comes pink salmon and egg white. Grease everything with mayonnaise again and sprinkle with green onions. Next comes the carrots, and mayonnaise on top of it. The last layer is the egg yolk, evenly distributed over the entire surface;
Before serving, garnish the salad with dill and parsley. Bon appetit!

Mimosa salad with apple

How to prepare Mimosa salad with apple.

Ingredients:

Canned saury, sardine or pink salmon - 200 g;
Salad onion - 1 pc.;
Carrots - 200 g;
Hard cheese - 200 g;
Eggs - 4 pcs.;
Apple - 1 pc.;
Mayonnaise - to taste.

Cooking method:

Let's start by preparing the food: boil the eggs and carrots and peel them when they cool. Salt the oil from the canned food, remove visible bones if necessary, and mash the fish until smooth. Finely grate the carrots, egg whites and yolks separately;
Cut the onion into small pieces and scald with boiling water to remove the bitterness. If you have salad onions, you don’t need to pour boiling water over them;
There are also three smaller cheeses on a grater. Peel and grate the apple immediately before adding it to the salad to prevent it from darkening;
We begin assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except the last one;
Order of layers: fish, onion, egg white, grated cheese, apple, carrot, grated yolk. Let it brew (it’s better to leave it overnight) and serve, garnished with herbs. Bon appetit!

The most important secrets and subtleties of the Mimosa salad

Before starting cooking, be sure to bring all salad ingredients to approximately the same temperature. If the temperature contrast is large (for example, eggs at room temperature and canned food from the refrigerator), the layers will not turn out beautifully.

Recently, the choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components that are not mentioned in the original recipe.

Canned food

Pay careful attention to the choice of canned fish (the fish must be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturing plants, both ours and imported. If you already have certain preferences, buy tested products. Diet lovers can recommend canned tuna, it has very few calories, but, however, the taste is not for everyone.

Eggs

It is equally important to boil the eggs correctly; if you keep them in boiling water, the yolk will get a greenish tint, and this is undesirable, because we need it for the final stage - decorating the salad. So cook the eggs for no more than 10 minutes. By the way, you can use quail eggs instead of chicken eggs, but you need more of them.

Mayonnaise

Perhaps the most important thing is to choose a good mayonnaise. You need to buy a product with a high fat content, thick and must be from a trusted manufacturer, preferably containing less dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter.

But, as practice shows, it’s better to take fatter, but put less of it, this will not affect the taste, but if it’s the other way around, it’s less fatty, but a lot. In layered salads, and Mimosa is no exception, each layer must retain its own taste, but excess mayonnaise can “lubricate” all the taste sensations and then, no matter how carefully the salad is prepared, the result will, to put it mildly, not be very good.

Video “Mimosa salad - a classic step-by-step recipe with canned food”

A few original ideas for your collection.

Ingredients:

A glass of boiled rice,

A can of canned fish (I have pink salmon),

Eggs var. 3 pcs.

Mayonnaise-3 table. spoons.

A bunch of dill,

Raw carrots - 1 piece,

Preparation:

Rice + fish + proteins + mayonnaise, salt, pepper. Mix everything.

Grate the carrots on a fine grater.

Grate the yolks too.

Divide the salad into balls, roll in herbs, yolks and grated carrots.

Ingredients:

For croquettes:

500 g cottage cheese

1 small carrot

1/2 bunch of dill

handful of chopped walnuts

1 tbsp. l. vegetable oil

1 tsp. cumin

a pinch of salt.

For vegetable salad:

2 fresh cucumbers

100 g radish

1/2 bunch of green onions

1/2 bunch of parsley

lettuce leaves.

Preparation:

Place the cottage cheese in a bowl and mash with a fork. Add finely grated carrots, walnuts, chopped dill, vegetable oil, and salt. Mix well.

Using wet hands, form croquettes into balls from the resulting mixture and place in the refrigerator for half an hour.

Place lettuce leaves on a dish, place cucumber and radish slices on top of the lettuce leaves, sprinkle with chopped green onions and parsley.

Place curd croquettes on the prepared vegetable salad, sprinkle with grated yolk and caraway seeds.

Ingredients:

800 g potatoes

50 g butter

1 raw egg for puree

ground red and black pepper, salt to taste

40 g wheat flour

vegetable oil for frying

Preparation:

Wash the potatoes, peel them, boil until half cooked and drain the water.

Without letting it cool, rub quickly and thoroughly with a wooden pestle. Add pre-melted hot butter, a raw egg, salt and pepper to taste, rub thoroughly again and mix.

Form the warm mashed potatoes into small balls. Roll them in premium flour.

Heat vegetable oil to a boil in a large frying pan with high sides or in a saucepan and fry the potato balls in it until golden brown.

Serve hot, garnished with fresh herbs.

4. CHEESE SNACK

Grate the cheeses and eggs on a fine grater. Squeeze a clove of garlic and walnuts into the resulting mass, add a spoonful of mayonnaise to the mass, mix everything thoroughly.

We form balls from the resulting mass.

Grate the crab sticks on a fine grater into a separate plate.

Roll the balls in crab sticks.

Refrigerate the finished snack for 1-2 hours.

P.S. For those who like it “spicier”, you can add more garlic and pepper. You can also make rafaellas with chopped herbs and olives inside!!!

Ingredients:

Almonds

Preparation:

1. Grate cheese (any kind) on a fine grater and add very finely chopped garlic.

2. Then add a little mayonnaise to the mixture until a plastic mass is obtained, knead well and mix.

3. Place an almond in the middle of each olive.

4. Roll the cheese mixture into balls, placing a stuffed olive inside each ball.

5. Wash the dill, dry it very well and chop finely. The drier the dill and the finer it is cut, the more convenient it is to bread the balls.

Ingredients:

Russian cheese 200 g

Crab sticks (frozen) 4 pcs

Garlic cloves 2 teeth.

Mayonnaise (so that the mass is medium thick)

Preparation:

Grate the cheese on a fine grater, add garlic squeezed through a press, mix with mayonnaise.

Crab sticks, grate on a fine grater.

Roll the cheese mixture into balls and roll in crab shavings.

Bon appetit!

Ingredients:

Long rice - 1.5 cups

Hard cheese - 100 g.

Chicken broth - 1 cup

Onion - 1 pc.

Garlic - 2 cloves

Breadcrumbs - 100 g.

Flour - 150 g.

Preparation:

1. In a saucepan, bring 1.5 cups of water to a boil; when the water boils, add the rice and cook under a closed lid without stirring for 10 minutes.

2. Fry finely chopped onion and squeezed garlic in butter; when the onion is browned, add rice and half a glass of broth, simmer, stirring. When all the broth has been absorbed, add the remaining half a glass and stir again until the rice is completely absorbed. When the second part of the broth has been absorbed, turn off the heat and let it cool.

3. Lightly wet your hands and form rice balls. Roll first in flour, then in breadcrumbs. Place the balls in the refrigerator to harden for 1 hour.

4. Heat the butter in a frying pan, place the balls in one layer and fry.

Ingredients:

Beets - 2 pieces

Carrots - 3 pieces

Low-fat cheese - 100 grams

Eggs - 2 pieces

Prunes – 50 grams

Nuts - 50 grams

Natural yogurt - 200 grams

Salt - to taste

Preparation:

Boil carrots and beets until tender. Cool, clean.

Boil the eggs, cool, and peel. Separate the whites from the yolks.

Grate the cheese on a fine grater and divide into two portions.

Grate beets and carrots separately on a fine grater and mix with grated cheese and beets and carrots separately.

Add grated egg yolk and yogurt to the beets.

For carrots - grated protein and slightly chopped garlic, yogurt.

Form balls from the beet mass and roll a piece of prune or walnut inside.

From carrots it’s the same, inside is a piece of prunes or walnuts.

If the mass is not moist enough and does not stick well into a ball, add a little yogurt.

Place the balls on a flat dish and top with yogurt and herbs. Leave for 30 minutes
fridge.

Instead of prunes or walnuts, you can add olives.

9. SNACK – BALLS WITH CHEESE AND TOMATOES

Ingredients:

Cheese cheese – 200 g

Cherry tomatoes – 150 g

2 cloves garlic (pressed through a press)

Ground pepper - to taste

Soft cheese - 2 tbsp. l

Butter - 1 tbsp

Fresh bunch of dill/parsley

Toasted sesame seeds - as needed.

Preparation:

Grind the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper.

Mix until smooth and form into balls.

The prepared tomatoes should be placed inside the mass, shaped into neat balls and rolled in finely chopped parsley or dill. It’s better to take dill (I know from practice), and then sesame.

Place in the refrigerator for 30-40 minutes. The appetizer is ready.

Bon appetit!