Mimosa with pink salmon and potatoes
8 servings
30 minutes
Mimosa salad is a delicate and airy dish of Russian cuisine, named for its layered presentation resembling the mimosa flower. The classic recipe with pink salmon and potatoes combines the softness of boiled potatoes, the juiciness of carrots, and the piquancy of canned fish. The egg whites add lightness to the salad while the yolks provide a velvety texture. The onion layer can be added to taste for a pleasant sharpness. Generously coated with mayonnaise, the salad absorbs flavors becoming harmonious in taste. It is perfect for festive tables due to its bright appearance and balanced combination of ingredients. This salad evokes cozy childhood memories with the comforting flavors of home cooking.
1
Separate the boiled eggs into whites and yolks.
2
Mash the pink salmon and place it in a salad bowl, spread with mayonnaise. This will be the first layer.
- Canned pink salmon in its own juice: 200 g
- Mayonnaise: 100 g
3
Then grate the egg whites on a fine grater and place them on top of the fish. Spread with mayonnaise and sprinkle with salt.
- Chicken egg: 5 piece
- Mayonnaise: 100 g
- Salt: 5 g
4
Grate boiled potatoes on a coarse grater, place in a salad bowl, spread with mayonnaise, and add salt.
- Potato: 3 pieces
- Mayonnaise: 100 g
- Salt: 5 g
5
For those who love onions: you can finely chop the onion and place it on the potatoes (without mayonnaise).
- Salt: 5 g
6
Grate boiled carrots on a coarse grater, place in a salad bowl, mix with mayonnaise, and add salt.
- Carrot: 2 pieces
- Mayonnaise: 100 g
- Salt: 5 g
7
Grate the yolks on a fine grater and place them in a salad bowl on the carrots (without mayonnaise).
- Chicken egg: 5 piece
8
Place in the refrigerator for 3-4 hours to soak.