📝 About This Recipe
A beloved staple of Eastern European festive tables, the Mimosa Salad is a visually stunning dish named for its resemblance to yellow mimosa flowers scattered on fresh snow. This elegant salad features delicate layers of savory canned fish, buttery potatoes, sweet carrots, and sharp onions, all bound by creamy mayonnaise and topped with a fluffy 'snow' of grated egg yolks. It offers a perfect balance of rich, salty, and sweet flavors, making it the ultimate centerpiece for New Year's Eve or any special family gathering.
🥗 Ingredients
The Base Layers
- 2 cans Canned Pink Salmon or Saury (approx 150g each, drained and bones removed)
- 3 medium Yellow Potatoes (boiled in skins and cooled completely)
- 3 medium Carrots (boiled and cooled completely)
- 1 small Yellow Onion (very finely minced)
The Eggs and Dairy
- 6 pieces Large Eggs (hard-boiled and peeled)
- 1.5 cups Mayonnaise (high quality, full fat preferred)
- 2 tablespoons Unsalted Butter (frozen, for grating)
Seasoning and Garnish
- 1 teaspoon Apple Cider Vinegar (for mellowing the onions)
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 3-4 sprigs Fresh Dill (for garnish)
👨🍳 Instructions
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1
Boil the potatoes and carrots in their skins in salted water until tender (about 20-25 minutes). Drain and let them cool completely to room temperature, or even better, refrigerate them for an hour to make grating easier.
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2
Hard-boil the eggs for 10 minutes. Immediately transfer to an ice bath to stop the cooking process. Once cold, peel the eggs and carefully separate the whites from the yolks.
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3
Place the finely minced onion in a small bowl. Cover with boiling water and add the apple cider vinegar. Let it sit for 5 minutes to remove the harsh raw bite, then drain thoroughly and pat dry with a paper towel.
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4
Using a box grater, grate the peeled potatoes, peeled carrots, and egg whites into separate bowls using the large-hole side. Keep them light and airy; do not pack them down.
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5
Grate the egg yolks using the finest side of the grater into a small bowl. Cover this bowl with plastic wrap so the yolks don't dry out while you assemble the layers.
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6
In a small bowl, mash the drained fish with a fork until it reaches a fine, flakey consistency. If the fish feels too dry, add a teaspoon of the oil from the can.
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7
Using a glass springform pan or a deep glass bowl, begin the assembly. Layer 1: Spread the mashed fish evenly across the bottom. Apply a thin, even layer of mayonnaise over the fish.
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8
Layer 2: Distribute the grated egg whites over the mayonnaise. Season very lightly with a pinch of salt and pepper.
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9
Layer 3: Add the grated carrots in an even layer. Spread another thin layer of mayonnaise over the carrots.
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10
Layer 4: Scatter the blanched onions over the carrots. This provides a subtle crunch and acidity.
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11
Layer 5: Add the grated potatoes. Press down very gently with a spoon just to level the surface. Season with salt and spread a final generous layer of mayonnaise.
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12
Layer 6 (Secret Chef Step): Grate the frozen butter directly over the mayonnaise layer. This adds a luxurious, silky mouthfeel that is traditional in high-end versions of this salad.
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13
Final Touch: Sprinkle the finely grated egg yolks over the entire top surface. Do not press them down; they should look like fluffy yellow blossoms.
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14
Cover the dish carefully with plastic wrap (ensuring it doesn't touch the yolks) and refrigerate for at least 4 hours, though overnight is best to allow the layers to meld.
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15
Before serving, garnish with small sprigs of fresh dill to complete the 'mimosa branch' look. Serve chilled.
💡 Chef's Tips
For the most authentic flavor, use a rich, European-style mayonnaise which has a higher fat content and more tang. Always ensure your boiled vegetables are completely cold before grating; warm vegetables will turn into a gummy paste. Grate the ingredients directly into the serving dish if you want the fluffiest, lightest texture possible. If you don't have a springform pan, use a clear glass trifle bowl so your guests can admire the colorful layers. You can substitute the canned fish with smoked trout or even canned tuna for a more modern twist.
🍽️ Serving Suggestions
Serve as a festive appetizer alongside a chilled glass of dry sparkling wine or premium vodka. Pair with slices of dark, earthy Borodinsky rye bread to balance the creamy layers. This salad is a perfect accompaniment to other Russian classics like Pelmeni (dumplings) or Beef Stroganoff. Include it as part of a 'Zakuski' spread with pickled mushrooms and salted herring for a true Russian feast.