Mimosa Salad with Salmon and Butter
8 servings
90 minutes
Salad 'Mimosa' with salmon and butter is a classic dish of Russian cuisine, known for its tenderness and exquisite taste. It got its name from the final layer of grated egg yolks resembling spring mimosa flowers. This version uses canned salmon, which gives the dish a rich fish flavor that harmonizes with the creaminess of butter and the spiciness of onion. The layered structure makes the salad extraordinarily airy, while the combination of cheese, eggs, and mayonnaise is rich and balanced. This salad is often served on festive tables as it looks impressive and has a rich flavor that many enjoy. It pairs excellently with black bread and white wine.
1
1st layer - grate the protein of 4 boiled eggs on a medium grater.
- Chicken egg: 8 pieces
2
2nd layer - grate 70-80 grams of cheese and level it out.
- Cheese: 180 g
3
Chilled butter, 35 grams, should also be grated on a medium grater and spread over the entire layer of cheese.
- Butter: 70 g
4
Place half of the finely chopped blanched onion (after 5 minutes, squeeze and slightly dry the onion) as the 4th layer.
- Onion: 1 head
5
Mash 1 can of salmon with a fork and layer it as the 5th layer.
- Canned salmon: 2 jars
6
The next layers should be made from the remaining ingredients: first distribute the leftovers of the onion, butter, cheese, egg whites, fish, and mayonnaise.
- Onion: 1 head
- Butter: 70 g
- Cheese: 180 g
- Chicken egg: 8 pieces
- Canned salmon: 2 jars
- Provencal mayonnaise: 120 g
7
Cover the salad with grated yolks.
- Chicken egg: 8 pieces
