Classic salad "Mimosa"
6 servings
50 minutes
The classic 'Mimosa' salad is a true decoration of the festive table that emerged during the Soviet era and became a symbol of cozy family evenings. Its name is associated with the bright, airy flower of mimosa that it resembles in appearance. The delicate layers of canned fish, eggs, onions, carrots, and cheese soaked in mayonnaise create an amazingly soft and harmonious taste that balances the saltiness of the fish with a sweet note from the vegetables. The salad requires a bit of patience as it needs to infuse, but the wait is fully justified: it becomes tender, rich, and melts in your mouth. 'Mimosa' is perfect for special occasions; it's easy to serve in portions and each layer offers new flavor nuances.
1
Mash the contents of the canned fish and place it on a flat plate. Cover this layer with mayonnaise.
- Canned fish: 1 jar
- Mayonnaise: 200 g
2
Then add a layer of finely chopped onion, followed by more mayonnaise.
- Onion: 1 piece
- Mayonnaise: 200 g
3
Then a layer of finely chopped eggs, again mayonnaise.
- Chicken egg: 3 pieces
- Mayonnaise: 200 g
4
Then a layer of grated boiled carrots on a large grater, and again a layer of mayonnaise.
- Carrot: 2 pieces
- Mayonnaise: 200 g
5
Top the salad with grated cheese and finely chopped green onions. This salad should sit in the fridge for an hour and a half. After that, it becomes very tender. It should be served like a cake, capturing all the layers.
- Cheese: 100 g
- Spring onion: 1 bunch
