Mimosa Salad with Salmon and Cheese
6 servings
15 minutes
Mimosa salad is a delicate and airy dish that originated in Russian cuisine and has become a true classic of festive tables. Its name is associated with the mimosa flower, as the crumbly yolk gives the dish a similar appearance. This version of the salad, made with salmon and cheese, has a rich, balanced flavor: the creaminess of the cheese harmonizes with the tenderness of the fish, while carrots and onions add freshness. The multilayered structure makes it especially appetizing and elegant. Served chilled, it is perfect for celebrations and family dinners. Garnishing with greens and olives can give the dish a finished festive look.
1
Boil the eggs hard. Boil 2 large carrots until cooked. Cool and peel.
- Chicken egg: 3 pieces
- Carrot: 2 pieces
2
Separate the egg white from the yolk and mash each separately with a fork.
3
Chop the onion finely.
- Onion: 1 piece
4
Layer the dish as follows: yolk, egg white, onion, carrot (grated coarsely), fish (finely chopped), cheese (grated finely), mayonnaise (evenly spread over the cheese layer).
- Chicken egg: 3 pieces
- Onion: 1 piece
- Carrot: 2 pieces
- Canned salmon: 1 jar
- Hard cheese: 250 g
- Mayonnaise: 200 g
5
Repeat the layers once more.
- Chicken egg: 3 pieces
- Onion: 1 piece
- Carrot: 2 pieces
- Canned salmon: 1 jar
- Hard cheese: 250 g
- Mayonnaise: 200 g
6
Garnish with greens, olives, or gherkins and cherry tomatoes.
