Mimosa salad with canned fish
8 servings
90 minutes
Mimosa salad is a delicate and airy dish that has adorned the tables of many generations. Its name comes from the bright yellow flowers of mimosa, reminiscent of its top layer of grated egg yolks. This salad originates from Russian cuisine, where layered appetizers are particularly popular. The combination of canned fish, boiled vegetables, eggs, and cheese creates a harmonious taste: soft, creamy, and slightly tangy thanks to pickled onions. Its tender texture literally melts in your mouth, and the richness of the layers makes each bite a complete gastronomic experience. Mimosa is perfect for festive gatherings as well as cozy family dinners. After soaking, it becomes especially juicy, and the combination of ingredients makes it not only delicious but also beautiful. The salad embodies the traditions of home cooking by combining simplicity and sophistication.
1
Prepare all the ingredients.
2
Boil the potatoes and peel them.
- Potato: 300 g
3
Boil the carrot and peel it.
- Carrot: 200 g
4
Boil the eggs hard and peel them.
- Chicken egg: 4 pieces
5
Peel the onion, chop it into small cubes, pour boiling water over it, add 1 tablespoon of vinegar, salt, and sugar.
- Onion: 100 g
- Apple cider vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
6
Place a ring on the plate.
7
Open the canned food, drain the liquid, mash the fish, and place it in a ring - this is the first layer.
- Canned saury: 2 jars
8
Separate the whites from the yolks, grate the whites on a coarse grater, and distribute evenly over the fish - this is the second layer.
9
Apply a mesh of mayonnaise on the egg whites.
- Mayonnaise: 100 g
10
Grate the carrot on a coarse grater and spread it over the egg whites - this is the third layer.
- Carrot: 200 g
11
Drain the onion through a sieve, squeeze out the excess liquid, and spread the onion over the carrots - this is the fourth layer.
- Onion: 100 g
12
Grate the potatoes on a coarse grater, evenly distribute over the onions, and cover with mayonnaise - this is the fifth layer.
- Potato: 300 g
- Mayonnaise: 100 g
13
Place grated cheese on the potatoes and drizzle a thin layer of mayonnaise — this is the sixth layer.
- Rossiysky cheese: 150 g
- Mayonnaise: 100 g
14
Grate the yolks on a fine grater. Finely chop the greens and garnish the salad.
- Chicken egg: 4 pieces
- Dill: 30 g
- Parsley: 30 g
15
Place in a cold place for 2 hours to soak, remove the ring, and serve.
