Mimosa Salad
Cooking time: 1 h
Recipe yield: 4 servings
Mimosa Salad Recipe
Mimosa salad is one of the traditional salads that are usually cooked for the New Year and other holidays. The recipe for Mimosa salad is simple and cooked from available ingredients - this salad includes potatoes, chicken eggs, onions and canned fish, and all this is seasoned with mayonnaise. The salad appeared during the Soviet Union and quickly gained popularity thanks to the most common products from which it could be prepared, which was important in a country where even mayonnaise was a scarce commodity. After the collapse of the Soviet Union, Mimosa salad did not lose its popularity; it is still cooked for the New Year and other holidays in many post-Soviet countries, as well as the Soviet version of Olivier salad. Mimosa salad is laid out in layers, in this way it resembles another salad for the New Year - herring under a fur coat. But the similarities between these salads end at the layers, although they are both seasoned with mayonnaise - these are two completely different salads, differing in both appearance and taste. Initially, the Mimosa salad recipe included canned mackerel fish in oil or its own juice - the only type of canned fish suitable for this salad, but now it is possible to experiment with other types of fish. For example, Mimosa salad turns out very tasty if you replace the mackerel with canned tuna - this way the taste of the salad becomes more balanced. Some recipes suggest abandoning canned fish altogether, replacing it with salted salmon, or other salted or smoked fish, but in this case the taste of Mimosa salad will be very different from the original recipe, and it will be a completely different salad.
Mimosa Salad Recipe Ingredients
Mimosa Salad Cooking Recipe
You can cook Mimosa salad using this classic recipe. First you need to boil the potatoes in their skins, hard-boiled eggs and let them cool.
Peel the eggs and separate the whites from the yolks, carefully cutting the whites with a knife. Grate the whites on a coarse grater, just like potatoes, and grate the yolks or crush them with a fork until you get fine crumbs.
Peel the potatoes and grate them on a coarse grater. Peel the onion and finely chop.
Place canned fish in oil or its own juice in a bowl and mash with a fork until smooth.
Now you can start assembling the Mimosa salad. Place a layer of canned fish in a deep container. Next, lay out a layer of grated potatoes, add a little salt and also cover with mayonnaise. Place a layer of chopped onions on top of the potato layer, and a layer of grated egg whites on top of it. We cover it all with mayonnaise, and scatter chopped egg yolks evenly on top. You need to add a little salt and pepper to the top layer, this will improve the taste of the salad.
The finished Mimosa salad should be refrigerated at least overnight so that the flavors of the various salad ingredients combine and the salad acquires its authentic taste.
