Russia · Salads · Gluten-free
Mimosa Salad
A delicate Russian layered salad of mashed canned fish, potato, carrot, cheese, and frozen grated butter, bound with mayonnaise. It is topped with a soft bloom of crumbled egg yolk that gives it its name, and chilled overnight so the layers meld.
45 min 330 kcal 6 serves Medium🌾Gluten-free🇷🇺Russia★★★★★4.8
Ingredients
ServingsMetric
- 240 gcanned fish
- 300 gpotatoes
- 150 gcarrots
- 5 wholeeggs
- 100 ghard cheese
- 80 gbutter
- 100 gonion
- 200 gmayonnaise
- 2 tbspfresh dill
- ½ tspsalt
- ¼ tspblack pepper
Method
- Boil the potatoes and carrots in their skins until tender (about 20 to 25 minutes), and hard-boil the eggs for 10 minutes, then cool them in cold water. Peel everything once cool.
- Separate the eggs: coarsely grate the whites, and finely crumble the yolks into a separate bowl for the top.
- Drain the canned fish, remove any bones, and mash with a fork. Finely dice the onion, cover with boiling water for 5 minutes, then drain and pat dry.
- Grate the potatoes, carrots, and cheese separately. Keep the butter in the freezer until firm.
- In a serving ring, layer the grated potatoes, season lightly, and spread a thin layer of mayonnaise. Add the mashed fish and onion, then more mayonnaise.
- Grate the frozen butter over the fish in an even layer, then add the carrots and mayonnaise, the grated egg whites and mayonnaise, and the grated cheese.
- Cover the top with the crumbled egg yolks. Chill at least 2 to 3 hours, ideally overnight. Remove the ring and garnish with dill before serving.
FAQ
The top layer of crumbled yellow yolk with sprigs of dill looks like blooming mimosa (acacia), the traditional gift for March 8. That is where the name comes from.
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