Mimosa Salad (Russian Layered Fish and Egg Salad)
Local name: Салат Мимоза
In short: A layered Russian salad of canned fish, potatoes, carrots, onion and eggs, topped with a fluffy crown of grated yolk like mimosa blossom. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Mimosa is a layered salad built from pantry staples: canned fish, boiled potatoes, carrots and eggs, each layer lightly coated in mayonnaise. The finely grated egg yolk on top looks like the yellow mimosa blossoms that Russians give as gifts in early spring, which is where the name comes from. It is a regular at New Year and birthday tables, and it tastes best after a couple of hours in the fridge.
Instructions
- Boil the potatoes and carrots in their skins for 20 to 25 minutes, then cool and peel. Hard-boil the eggs for 10 minutes, cool them in cold water and peel.
- Separate the yolks from the whites. Grate the whites on the coarse holes and the yolks on the fine holes, keeping them on separate plates. Coarsely grate the potatoes and carrots.
- Pour boiling water over the onion in a sieve, drain and pat dry. Mash the fish in a bowl with a fork, removing any skin and bones, and mix in the onion.
- Set a 20 cm (8 inch) ring on a plate, or use a deep dish. Layer the potatoes with a pinch of salt, then the fish mixture, the egg whites and the carrots, spreading a thin coat of mayonnaise over each layer.
- Pile the grated yolks on top without mayonnaise and decorate with dill.
- Chill for at least 2 hours, then lift off the ring and serve in wedges.
Tips
- Scalding the onion with boiling water takes away its harsh bite but keeps the flavor. Drain it well so it does not wet the layers.
- For a richer salad, add a layer of grated hard cheese between the potatoes and fish. Canned salmon gives the best color and flavor.
Questions and answers
Why is it called Mimosa salad?
The finely grated yolk on top looks like the yellow blossoms of the mimosa plant, which people give as gifts in early spring.
Can I use tuna instead of salmon in Mimosa salad?
Yes. Tuna gives a milder, drier layer, so add a little extra mayonnaise or a spoon of oil from the can. Salmon gives a pinker color and richer flavor.
How far ahead can I make Mimosa salad?
Build the layers up to 1 day ahead and keep the salad covered in the fridge. For the brightest yellow, add the grated yolk and dill on the day you serve it.
How long does it take to make Mimosa Salad (Russian Layered Fish and Egg Salad)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Mimosa Salad (Russian Layered Fish and Egg Salad)?
About 320 kcal per serving, with 14 g of protein, 12 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
