Classic salad "Mimosa" with carrots
8 servings
90 minutes
Mimosa salad is a true symbol of Soviet cuisine, embodying tenderness and harmony of flavors. Its name is associated with a spring flower, as the fluffy layer of yolks resembles the sunny clusters of mimosa. Each layer contains a richness of textures: airy whites, tender fish, juicy carrots, and fragrant dill. Mayonnaise binds the components together, creating a perfect balance. This salad was especially popular on festive tables; it was prepared for New Year and celebrations, passing recipes from generation to generation. The taste of Mimosa is softness, richness, and a slight spiciness from the onion and cheese. Serving it chilled allows all its flavor nuances to unfold. This dish is not just food but a part of history filled with the warmth of home celebrations and memories of the past.
1
Prepare all the ingredients.
2
Put the butter in the freezer in advance.
3
Place the eggs in a pot with cold water, bring to a boil and cook for 10 minutes, no longer, otherwise a gray coating will appear on the yolks. Pour cold water over the eggs and peel them.
- Chicken egg: 6 pieces
4
Boil the carrots until tender for about 20-25 minutes. Cool and peel them. Then grate on a fine grater and add a little salt.
- Carrot: 2 pieces
- Salt: to taste
5
Separate the eggs into whites and yolks. Chop the whites very finely or grate them on a fine grater. Mash the yolks with a fork very finely as well. Cover the bowls with both to prevent them from drying out.
- Chicken egg: 6 pieces
6
Peel the onion, chop it very finely with a knife or grate it on a coarse grater. If the onion is very sharp, pour boiling water over it and drain after 15-20 minutes.
- Onion: 130 g
7
Grate the cheese on a fine grater and cover it to prevent it from drying out.
- Rossiysky cheese: 150 g
8
Remove the tough stems of the dill and finely chop the branches.
- Dill: 5 sprig
9
Drain the liquid from the fish can, place the fish in a bowl, and mash it with a fork.
- Canned pink salmon in its own juice: 230 g
10
Place a ring in a wide but shallow dish (a springform pan can be used) and layer the salad: first the egg whites, then a layer of grated cheese and half the carrots, followed by the mashed fish. Spread mayonnaise over this layer.
- Chicken egg: 6 pieces
- Rossiysky cheese: 150 g
- Carrot: 2 pieces
- Canned pink salmon in its own juice: 230 g
- Mayonnaise: 200 g
11
Continue layering the salad: add a layer of chopped onion, then the remaining carrot and half of the mashed yolks. Again, spread mayonnaise on the salad and sprinkle with dill.
- Onion: 130 g
- Carrot: 2 pieces
- Chicken egg: 6 pieces
- Mayonnaise: 200 g
- Dill: 5 sprig
12
Grate frozen butter on a fine grater on top to create swirls.
- Butter: 40 g
13
Finish with a layer of the remaining yolks. You can rub them through a fine sieve with a spoon for a fluffier 'Mimosa'.
- Chicken egg: 6 pieces
14
Put the salad in the fridge for at least 0.5 hours to equalize the temperature of all ingredients.
15
Take out the salad, remove the ring, and ceremoniously bring the 'Mimosa' to the table.
