Classic "Mimosa" with canned fish
8 servings
90 minutes
Mimosa salad is one of the iconic dishes of Russian cuisine, rooted in festive tables since the 1970s. Its name is associated with a delicate, airy appearance reminiscent of mimosa flowers. The base consists of canned fish, traditionally pink salmon, which has a rich flavor that pairs well with the softness of potatoes and sweetness of carrots. The layered structure gives the salad lightness, while the scalded onion adds a subtle sharpness without overpowering the overall taste. The mayonnaise sauce mixed with fish juice makes the dish particularly juicy and harmonious. After cooling, Mimosa acquires a rich flavor that reveals all shades of its ingredients. It is served as an independent treat or as an addition to main dishes, garnished with greens for freshness. This cozy and festive dish always brings an atmosphere of warm gatherings.
1
Prepare all the ingredients.
2
Boil potatoes and carrots, unpeeled, until cooked.
- Potato: 300 g
- Carrot: 250 g
3
Place the eggs in boiling water and cook for 13 minutes, then cool under running water.
- Chicken egg: 4 pieces
4
Chop the onion into small cubes and pour boiling water over it.
- Onion: 100 g
5
Mash the pink salmon with a fork. Do not drain the juice from the can: it will still be useful.
- Canned pink salmon in its own juice: 300 g
6
Grate the potato on a coarse grater and the carrot on a fine grater.
7
Separate the whites from the yolks and grate both on a fine grater.
8
Mix 30 grams of mayonnaise with juice from fish (3-4 tablespoons).
- Mayonnaise: 250 g
9
Layer the salad on a plate, spreading a small amount of mayonnaise on each layer, in the following order: potatoes, onions, fish, half of the egg whites, carrots.
- Potato: 300 g
- Onion: 100 g
- Canned pink salmon in its own juice: 300 g
- Chicken egg: 4 pieces
- Carrot: 250 g
10
Pour the salad with mayonnaise sauce and put it in the fridge for 2 hours to let it soak.
- Mayonnaise: 250 g
11
Sprinkle the 'Mimosa' with the remaining egg whites and decorate with grated yolks to your taste. Serve at the festive table, garnished with greens.
- Chicken egg: 4 pieces
- Fresh herbs: to taste
