Salat Mimosa
Layered Fish Salad
A classic Russian layered salad, often served during celebrations, featuring flaky fish, tender vegetables, and creamy mayonnaise, all topped with a vibrant egg yolk "mimosa" garnish.
🧂 Ingredients
- 400 g Canned salmon or tuna in oil or water(Drained well. Salmon provides a richer flavor, while tuna is a lighter option.)
- 400 g Potatoes (medium)(About 3-4 medium potatoes.)
- 200 g Carrots (medium)(About 2 medium carrots.)
- 6 Eggs(Large eggs.)
- 250-300 ml Mayonnaise(Good quality, full-fat mayonnaise is recommended for best flavor and texture. Adjust amount to your preference.)
- to taste Salt(For seasoning boiled vegetables.)
- to taste Black pepper(Freshly ground, for seasoning.)
👨🍳 Instructions
- 1
Prepare the vegetables and eggs: Wash the potatoes and carrots thoroughly. Place them in separate pots, cover with cold water, add a pinch of salt to each pot, and bring to a boil. Cook until tender when pierced with a fork, about 20-30 minutes depending on size. In a separate small pot, cover the eggs with cold water, bring to a boil, then reduce heat and simmer for 9-10 minutes for hard-boiled. Drain the hot water and immediately plunge the eggs into ice-cold water to stop the cooking and make them easier to peel. Let them cool completely.
⏱️ 30 minutes - 2
Prepare the salad components: Once the vegetables and eggs are completely cool, peel the potatoes and carrots. Peel the hard-boiled eggs. Using a box grater or a food processor with a grating attachment, grate the potatoes, carrots, egg whites, and egg yolks separately. Place each grated component into its own individual bowl. Season the grated potatoes and carrots lightly with salt and pepper.
⏱️ 20 minutes - 3
Assemble the salad layers: Choose a serving dish or a deep salad bowl. Begin layering the ingredients in the following order, spreading a thin, even layer of mayonnaise over each component (except the final egg yolk layer): 1. Grated potatoes. 2. Flaked canned fish (ensure it's well-drained and any bones are removed). 3. Grated carrots. 4. Grated egg whites.
⏱️ 15 minutes - 4
Garnish and chill: Spread a final, generous layer of mayonnaise over the egg whites. Evenly sprinkle the grated egg yolks over the top of the mayonnaise, covering it completely. This creates the "mimosa" effect. Cover the salad tightly with plastic wrap and refrigerate for at least 1-2 hours (or preferably overnight) to allow the flavors to meld and the salad to set.
⏱️ 5 minutes (plus chilling time)
💡 Pro Tips
- ✓The "mimosa" effect comes from the bright yellow egg yolks sprinkled on top, resembling the small flowers of the mimosa tree.
- ✓This salad is a traditional staple for New Year's Eve celebrations in Russia and other post-Soviet countries.
- ✓Salat Mimosa is an excellent make-ahead dish, as the flavors deepen and meld beautifully when chilled for several hours or overnight. It's best assembled a day in advance of serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of cooked and cooled rice (about 150g) between the fish and carrots for a more substantial salad.
- Incorporate a layer of grated hard cheese (like Swiss or Gouda, about 100g) between the carrots and egg whites for added richness.