Mimosa Salad with Cheese and Butter
4 servings
30 minutes
Mimosa salad is an embodiment of tenderness and flavor harmony. Its origin is linked to the tradition of layered appetizers in European cuisine. It got its name due to its resemblance to mimosa flowers: bright yolks adorn the top layer, creating a fluffy effect. This version adds butter and cheese for special softness and richness. Canned fish adds a light salty note, while onion gives it a piquant touch. Mayonnaise binds the ingredients together, creating the perfect texture. After cooling, the salad becomes even more harmonious as its layers fully unfold. Ideal for festive tables, served in neat portions like a cake, making it not only delicious but also aesthetically appealing.
1
Boil the eggs hard, peel them, and separate the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine grater.
- Chicken egg: 5 piece
2
Mash the canned fish, grate the cheese. Finely chop the onion. Grate the chilled butter coarsely.
- Canned fish: 1 jar
- Hard cheese: 100 g
- Onion: 1 head
- Butter: 100 g
3
Layer the ingredients in a bowl, spreading a little mayonnaise on each layer in the following order: egg whites, cheese, half of the canned goods, onion, oil, remaining canned goods, yolks.
- Chicken egg: 5 piece
- Hard cheese: 100 g
- Canned fish: 1 jar
- Onion: 1 head
- Butter: 100 g
- 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.
