Mimosa salad light
4 servings
30 minutes
Mimosa salad is a delicate and airy dish symbolizing spring and renewal. Its name is related to the resemblance of the top layer of grated yolks to mimosa flowers. This salad, which has become a classic of Russian cuisine, appeared in Soviet times and quickly gained popularity due to its simplicity and accessibility. The lighter version of 'Mimosa' features a balanced taste where the softness of potatoes and carrots harmonizes with the spiciness of canned fish and the freshness of green onions. Each layer is soaked in mayonnaise, creating a tender texture and rich flavor. The salad is perfect for festive gatherings, and its exquisite appearance makes it a decoration for any table. It is served chilled, cut into pieces like a cake so that each piece reveals the full spectrum of flavor nuances.
1
Boil potatoes and carrots, hard boil the eggs, and cool them.
- Potato: 4 pieces
- Carrot: 3 pieces
- Chicken egg: 4 pieces
2
Mash the canned fish. Clean the eggs, separating the whites from the yolks. Chop the onion finely. Grate the other ingredients on a coarse grater.
- Canned fish: 1 jar
- Chicken egg: 4 pieces
- Onion: 1 head
3
Layer the ingredients in a bowl, spreading a little mayonnaise on each layer in the following order: canned food, onion, chopped egg whites, carrot, potato, grated yolks. Top with green onions or other herbs to taste.
- Canned fish: 1 jar
- Onion: 1 head
- Chicken egg: 4 pieces
- Carrot: 3 pieces
- Potato: 4 pieces
- Green onions: to taste
- Mayonnaise: 1 jar
4
Chill the salad in the refrigerator for a few hours. Serve in pieces, cutting with a special spatula like a cake, so that each piece includes all layers.