What fish should I use?

The classic is canned salmon, saury, mackerel, or sardines in oil. Drain the liquid and mash; in Moscow salmon is often used.

Are butter and cheese essential?

No, there are many versions. Frozen grated butter gives that melting tenderness and cheese adds richness. You can make it without them for a lighter salad.

Raw onion is too sharp for a delicate salad. Boiling water softens it, ice water keeps it crisp; a couple of minutes, then pat it dry.

How long should it chill?

At least 2 to 3 hours, ideally overnight in the fridge. The layers soak up the mayonnaise and the flavour becomes rounded.

Russia · Salads · Gluten-free

Mimosa Salad

Name: Mimosa Salad
Total time: 45 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 240 g canned fish; 300 g potatoes; 150 g carrots; 5 whole eggs; 100 g hard cheese; 80 g butter; 100 g onion; 200 g mayonnaise; 2 tbsp fresh dill; 0.5 tsp salt; 0.25 tsp black pepper

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 Jump to recipe

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Ingredients

ServingsMetric

240 gcanned fish
300 gpotatoes
150 gcarrots
5 wholeeggs
100 ghard cheese
80 gbutter
100 gonion
200 gmayonnaise
2 tbspfresh dill
0.5 tspsalt
0.25 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 with salt and pepper, 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.