Mimosa salad
6 servings
60 minutes
Mimosa salad is a bright symbol of home comfort and festive tables. It got its name due to its resemblance to delicate mimosa flowers, and the recipe's roots go back to Soviet times when layered salads became a decoration for any feast. Its base is canned fish that gives the dish a rich flavor, while layers of potatoes, carrots, and eggs create a tender texture. The light spiciness of onions highlights the softness of the main ingredients, and mayonnaise unites them into a harmonious ensemble. Mimosa salad is ideal for festive events: it not only pleases the eye but also delights with its rich taste. Before serving, it should be allowed to rest in the refrigerator so that the layers soak and become even juicier.
1
Open the canned food, drain the excess liquid, and mash with a fork.
- Canned pink salmon in its own juice: 1 jar
2
Place the fish on a serving dish and spread it evenly.
3
Clean the boiled eggs.
- Chicken egg: 3 pieces
4
Separate the whites and yolks.
5
Grease the first layer and the subsequent layers with mayonnaise.
- Mayonnaise: to taste
6
Chop the onion finely.
- Onion: 50 g
7
Scald with boiling water to avoid bitterness.
- Onion: 50 g
8
Spread evenly and press lightly.
9
Grate the egg whites on a fine grater and spread a layer of mayonnaise.
- Chicken egg: 3 pieces
- Mayonnaise: to taste
10
Peel the boiled carrot.
- Boiled carrot: 1 piece
11
Grate on a fine grater, grease.
- Boiled carrot: 1 piece
- Mayonnaise: to taste
12
Grate boiled potatoes on top.
- Boiled potatoes: 2 pieces
13
Also grease the top layer with mayonnaise.
- Mayonnaise: to taste
14
Grate the yolks as the last layer. Leave in the fridge for 30 minutes.
- Chicken egg: 3 pieces
