«Mimosa» with cheese
8 servings
90 minutes
Salad 'Mimosa' with cheese is an elegant dish of Russian cuisine that captivates with its delicate texture and harmonious taste. Named after a bright spring flower, it delights the eye with its airy layered presentation, while the soft cheese adds depth to the flavor. The classic 'Mimosa' has been known since Soviet times as a symbol of festive gatherings. In this version, salted pink salmon, boiled potatoes, sweet carrots, spicy onions, and airy egg whites create a perfect balance, while cheese adds a special creaminess. The finishing touch is the crumbly egg yolk resembling blooming mimosa. This dish not only pleases the palate but also evokes nostalgia for home celebrations. It should be allowed to rest before serving to reveal all shades of its flavor palette.
1
Prepare all the ingredients.
2
Boil potatoes and carrots, unpeeled, until cooked.
- Potato: 300 g
- Carrot: 250 g
3
Place the eggs in boiling water and cook for 13 minutes, then cool under running water.
- Chicken egg: 3 pieces
4
Chop the onion into small cubes and pour boiling water over it.
- Onion: 150 g
5
Remove bones from the pink salmon and chop it finely.
- Hot-smoked pink salmon: 300 g
6
Grate the potato on a coarse grater and the carrot on a fine grater.
- Potato: 300 g
- Carrot: 250 g
7
Separate the whites from the yolks and grate the whites on a fine grater.
- Chicken egg: 3 pieces
8
Grate the cheese on a coarse grater.
- Poshekhonsky cheese: 100 g
9
Layer the salad on a plate, spreading each layer with mayonnaise in the following order: potatoes, onions, fish, egg whites, carrots, cheese. The last layer does not need to be spread.
- Potato: 300 g
- Onion: 150 g
- Hot-smoked pink salmon: 300 g
- Chicken egg: 3 pieces
- Carrot: 250 g
- Poshekhonsky cheese: 100 g
- Mayonnaise: 250 g
10
Pass the yolks through a sieve for the salad.
- Chicken egg: 3 pieces
11
Let the salad sit in the refrigerator for 2-3 hours to combine the flavors, then garnish as desired and serve.
- Salt: to taste
