Experts explained how long champagne and Olivier can be stored after the holiday

Good afternoon friends!

“Mimosa” is a high-calorie, hearty men’s salad, just like “Herring under a fur coat” and vinaigrette takes its rightful place on the holiday table. And every housewife always has her own signature recipe for this cold dish.

This delicious multi-layer salad is prepared from canned fish (mackerel, pink salmon, tuna, saury, sprats) and boiled vegetables (potatoes, carrots), eggs. Vegetables are grated, laid out in layers and soaked in mayonnaise.

The recipe for this dish does not provide for the exact ingredients and their proportions. To achieve the perfect taste, you can experiment: add and replace products, change their proportions and the order of layers.

And be sure to have an original decoration so that it is not only tasty, but also attractive.

I want to bring to your attention the simplest and most delicious salad recipes. It's up to you to choose! So let's get started!

Classic recipe for Mimosa salad

The traditional recipe with saury and potatoes is very simple, it can be prepared in a hurry, the main thing is to have the basic ingredients.


  • potatoes - 3 pcs.
  • carrots - 2 pcs.
  • salad onion - 1 onion
  • egg - 4 pcs.
  • canned saury in oil - 1 can (185 g)
  • mayonnaise - 180-200 g
  • salt - to taste


We have prepared everything you need for the salad. Now, as Mimosa is formed, we will figure out how to alternate layers, what to put behind what.

People often ask: is it possible to replace mayonnaise with something? Can. For sour cream, mayonnaise-sour cream sauce or homemade mayonnaise. But we should not forget that mayonnaise still plays the main role in shaping the taste.

Cooking steps:

  • Boil carrots, potatoes, eggs until tender. Important! Do not overcook. Cool and clean.
  • Chop the onion finely and finely. If the onion is bitter, add boiling water and leave for 10 minutes.
  • Finely grate the potatoes and carrots and place them separately in plates.
  • Separate the egg whites from the yolks and grate them individually on a fine grater.
  • Drain the oil from the canned food and mash the fish with a fork. The oil can be used for subsequent watering of the onions.

Vegetables and eggs, grated on a fine grater, make the Mimosa salad incredibly tender and airy. It just melts in your mouth
  • Place the potatoes on the bottom of the salad bowl, distribute them evenly over the bottom of the dish, and press lightly with a fork. Spread a thin layer of mayonnaise on top. You can add a little salt to each layer to taste.
  • Spread the mashed fish mass on top of the potatoes.
  • Next is a thin layer of sweet onion. If desired, for juiciness, pour the onion with canned oil and coat with mayonnaise.
  • Next comes the carrots.
  • Grated egg whites onto it. We also coat them with sauce.
  • The final layer is crushed yolk. Sprinkle it evenly throughout the entire dish.
  • The mimosa is ready, all that remains is to decorate it and serve it. We turn on our imagination, and a sprig of mimosa, bright flower balls, red poppies and animal figures bloom.
  • After finishing cooking, put it in the refrigerator for at least 2 hours, shelf life no more than 12 hours.
  • The salad turns out to be satisfying and high in calories. The energy value is almost 300 kcal per 100 g.

Which canned food is best to use in preparing Mimosa depends on your preferences.

The main thing is that they are of high quality. But a family friend taught me how to choose them correctly at the grocery store, and now I always buy the “correct” canned fish. I’ll tell you too, it might be useful.

First, look at the manufacturing date. It is stamped in the first row on the lid: the best times are from August to early December.

Next, we pay attention to the manufacturer. In Russia there is the world’s only onshore enterprise, the Ostrovnoy Fish Processing Plant, located on the island. Shikotan (Kuril Islands).

The second line on the right on the cover indicates the Russian number of this plant No. 24. This is a guarantee that the canned food is made from fresh fish, and it has retained its nutritional value and excellent taste, developed in accordance with GOST. The marking on the lid of the jar must be pressed out from the inside, that is, it must be convex!

It is equally important to buy good mayonnaise.

Read its composition carefully. The ideal combination of ingredients: vegetable oils, eggs or egg products, mustard powder, sugar, salt and vinegar. And nothing more. The shelf life of such sauce in an unopened package without refrigeration is no more than a month. The fat content of high-calorie mayonnaise according to GOST is 67 percent. For less fatty ones, the recipe differs from the classic one. Such sauces usually contain additional colors, flavors and preservatives.

The following are recognized as high-quality Russian sauces: “Provencal” under the trademarks “Skit” (Moscow), “Ryaba” (Nizhny Novgorod), “Sloboda” (Belgorod region), Mr. Ricco (Republic of Tatarstan).

How to properly store salads in the refrigerator - main points

The shelf life of mayonnaise is slightly longer than that of sour cream. Homemade mayonnaise will last for 2-3 hours, while a store-bought product with preservatives will remain fresh for 5-6 hours. If the dish sits in the refrigerator for a day, the mayonnaise will not spoil, but its taste will suffer.

If you don’t have time to prepare the salad immediately before serving, it is better to prepare the ingredients and put them in different containers. This will significantly increase the shelf life of Olivier salad or mimosa. Herring under a fur coat will also last longer if you prepare the dish from the prepared ingredients immediately before serving.

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Mimosa with canned food

This simple recipe for canned Mimosa with an unusual decoration of little mice is sure to attract the attention of all guests. Although this salad is not for children, they will happily eat the little mice made from quail eggs.


  • semi-hard cheese - 100 g
  • butter - 50-100 g
  • sardines - 1 can (240 g)
  • salad onion - 1 head
  • boiled carrots - 2 pcs.
  • boiled egg - 5 pcs.
  • mayonnaise - to taste

For decoration:

  • boiled quail egg - according to the number of mice
  • black peppercorns
  • cheese slices


  1. The entire process of preparing the salad follows the classic recipe.
  2. Chop the onion as finely as possible. If necessary, marinate. Grate all other ingredients on a fine grater.
  3. We form the dish. Coat all layers with mayonnaise. Take a large flat plate and lay out the layers in order.
  4. Egg whites - half carrots - cheese - half fish - onions - second half carrots - second half fish - butter - yolks.
  5. Sprinkle the yolks over the top and sides of the entire salad.
  6. We make decorations with little mice.

Recipe for salad with melted cheese

This is my best homemade recipe and invariably arouses the admiration of family members and guests. Although I spend a minimum of time and money on it.


  • processed cheese - 1 pc.
  • butter - 50-100 g
  • sprats - 1 can (200 g)
  • boiled carrots - 2 pcs.
  • boiled egg - 4 pcs.
  • mayonnaise - to taste
  • butter - 50 g
  • green onions - 1/2 bunch

For decoration:

  • carrots - 1 large


  1. Grate vegetables, cheese and butter on a medium grater, and grate the yolk on a fine grater.
  2. Apply a mayonnaise mesh to each layer.
  3. Assemble the salad with processed cheese on a large flat plate: mashed sprats - finely chopped green onions - egg whites - carrots - processed cheese with pieces of butter - yolks.
  4. We cut long longitudinal ribbons from carrots, collect them with a bow and decorate them with Mimosa.
  5. Let it soak for at least 2 hours in the refrigerator. Bon appetit!

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Moisture is the main factor in the rapid spoilage of food. The same goes for containers and kitchen utensils - they should not be wet. Washed fruits and vegetables are also wiped dry before slicing.

However, it should be remembered that any of them is a favorable breeding ground for the development of pathogenic and opportunistic microorganisms that are capable of producing toxins.

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The temperature regime for storage and sale for all ready-made dishes and culinary products should be within 4±2 °C.

When served, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75 °C, main courses and side dishes - no lower than 65 °C, cold soups and drinks - no higher than 14 °C.

SanPiN regulations completely prohibit dressing salad with sour cream in advance in catering establishments. It’s worth using this advice at home. To prevent the dish from acquiring a sour taste, it is better to open the sour cream immediately before the start of the feast.

At public catering establishments, the standards established by SanPiN clearly define the shelf life of salads and their sale - no more than an hour. However, in everyday life, housewives often try to prepare a dish in reserve. It is important to remember that salads are perishable foods and should not be stored even in the refrigerator for too long.

Food products during their manufacture and circulation (production, storage, transportation and circulation) must be stored under conditions that ensure the preservation of their quality and safety throughout their shelf life.

She reminded that mayonnaise is a sauce and should be consumed as an addition to the dish, in small portions.

According to SanPiN rules, dishes made from fresh vegetables and fruits cannot be stored. However, at home, vegetable ingredients can be cooked, then they will last for 2-3 days. The only rule is not to combine warm and cold foods.

Mimosa with rice recipe

This bright and light fish salad with rice, without potatoes, is prepared very quickly, in a hurry.


  • boiled rice - 100 g
  • canned fish - 1 can
  • carrots - 1 large
  • salad onion - 1 pc.
  • onions - 1 pc.
  • mayonnaise -100-150 g
  • egg - 4 pcs.


In the first recipe, I described in detail how to prepare and grate the salad ingredients. I won’t repeat myself, we’ll start forming Mimosa right away.

  1. In a shallow plate, place a springform pan with a diameter of 16cm and place the first layer of pre-boiled rice, followed by a thin layer of mayonnaise on top of it.
  2. On rice - half mashed fish and half finely chopped onion, top with a layer of sauce.
  3. The next layer is grated carrots, the remaining onion and the second half of the fish on it, grease with mayonnaise.
  4. The next layer is grated whites and the last layer of sauce.
  5. The final layer is grated yolk. Carefully remove the mold without damaging the layers. This is a multi-layer salad.
  6. To decorate, grate the onion into thin rings and place on a plate.
  7. It took me 20 minutes to prepare two servings of Mimosa. Fast, easy. Place in the refrigerator for another 20 minutes and the dish is ready for lunch. Bon appetit!

Optimal shelf life for salads

Most New Year's salads are stored for no more than 24 hours, so you should season them with mayonnaise immediately before serving, and it is better not to immediately add fresh cucumbers to salads such as Olivier and Stolichny, experts advise.

The history of Olivier salad is known to few. Olivier salad owes its name to the French chef in Russia, Lucien Olivier.

Advice: Even professional chefs and nutritionists believe that it is more correct to use ready-made mayonnaise with preservatives for dressing salads, rather than a natural homemade product. This will slightly extend the storage time of Olivier or herring under a fur coat.

Here are some of the main reasons that contribute to reducing the shelf life of lettuce:

  • storage at room temperature, not in the refrigerator;
  • premature dressing with mayonnaise;
  • premature addition of cucumbers;
  • adding onions;
  • eggs are boiled and chopped long before preparing the salad;
  • The salad is salted in advance (due to the salt, the vegetables release more liquid into the salad).

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Just don't add cucumbers, don't add onions, and don't add mayonnaise. All this is separate,” the scientific specialist warned.

In the winter months, salads such as mimosa, Olivier salad and herring under a fur coat can remain in the cold for up to a day.

Just don't add cucumbers, don't add onions, and don't add mayonnaise. All this is separate,” the scientific specialist warned.

It is recommended to use glass or plastic containers to store ingredients or prepared dishes in the refrigerator. In some cases, you can get by with stainless steel products.

With the addition of meat or smoked meats, salads and vinaigrettes from boiled vegetables, seafood, as well as fresh vegetables or fruits will be stored for 18 hours without sauces and 12 hours after dressing.

Mimosa salad with cheese and butter

The emphasis in this mimosa recipe is on the combination of cheese and butter. It is very easy to prepare and turns out incredibly tasty.

The first layer of our layered salad will be the protein. We grate it on a coarse grater, add some salt and cover it with a mesh of mayonnaise.

The next layer is mashed sardine, distribute it evenly over the entire surface. Chop the onion very finely. To remove the bitterness, pour boiling water over it for 10 minutes, then put it on the fish.

Grate the cooled butter on a coarse grater in a very thin layer. Oil will give the salad a special taste, but will greatly increase its calorie content. We make a mesh of mayonnaise on top of the butter.

The next layer is grated cheese on a fine grater, carrots are placed on it, and the last layer of sauce is placed on it.

Sprinkle grated yolk on top of the salad. Decorate with parsley leaves and slices of boiled egg. Place in the refrigerator for 2 hours. This is how delicious Mimosa turned out. Bon appetit!

Delicate Mimosa salad with apple

This homemade recipe contains everything the classic salad does, just add an apple and cheese. “Mimosa” with apple has a sweet and sour taste. Plus, an original decoration and an excellent appetizer for a festive or New Year's table are ready.


  • apple - 1 pc.
  • canned tuna - 1-2 cans
  • cheese - 100 g
  • mayonnaise - to taste
  • butter - 20-30 g
  • potatoes - 3 pcs.
  • carrots - 3 pcs.
  • egg - 5 pcs.
  • onion - 1 pc.
  • vinegar - 30 g
  • water - 30 g

The other day, I went into a cafe, and on the price tag “Meat Mimosa, with chicken in pita bread”, the price for 100 grams is quite affordable. A delicious recipe that I will definitely tell you about another time.

That's all for me. If my recipes helped you prepare delicious and tender Mimosa, I will be glad.

See you!

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