Mimosa Salad with Maasdam
6 servings
45 minutes
Mimosa salad with Maasdam is a refined dish that harmoniously combines tender fish, airy eggs, creamy cheese, and delicate butter. This salad is named after the resemblance to the mimosa flower, whose bright yellow petals resemble crumbly yolks. The taste of the salad surprises with its softness and richness: pink salmon gives a light salty note, Maasdam adds a nutty touch, and frozen butter contributes a subtle creaminess. Each layer reveals new facets of flavor, creating a delicate yet expressive combination. Ideal for a festive table or cozy family dinner, highlighting a special atmosphere. The Mimosa salad with Maasdam will be an elegant addition to your feast and leave an unforgettable impression.
1
First, prepare all the ingredients. Boil the egg, separate the yolk from the white, grate the white on a coarse grater and the yolk on a fine one. Grate the cheese on a fine grater. Place the butter in the freezer. Chop the fish finely.
- Chicken egg: 5 piece
- Maasdam cheese: 200 g
- Butter: 10 g
- Canned pink salmon in its own juice: 1 jar
2
Now start layering the ingredients (it will be convenient on a large flat plate). The first layer is egg white grated on a coarse grater; the second layer is pink salmon; the third layer is mayonnaise; the fourth layer is cheese; the fifth layer is pre-frozen butter grated (right over the salad plate); the sixth layer is egg yolks.
- Chicken egg: 5 piece
- Canned pink salmon in its own juice: 1 jar
- Mayonnaise: 100 g
- Maasdam cheese: 200 g
- Butter: 10 g