Mimosa Salad

Mimosa salad is a popular layered fish salad across Eastern Europe, especially in Russia, known for its soft, creamy layers and elegant presentation made from fish, eggs, cheese, and mayonnaise.

Hey folks – I hope you are doing well!

Despite the name, we’re not talking about a cocktail today. This mimosa is a classic layered salad, and once you see it assembled, the name makes perfect sense. Light, savoury, and beautifully textured, this is one of those dishes that looks festive yet feels comforting at the same time. So, let’s dive into this mimosa salad.

Why You’ll Love This Mimosa Salad

• Visually striking: The grated egg yolks on top resemble mimosa flowers scattered over snow.
• Layered and creamy: Soft layers with just enough structure to hold their shape.
• Customisable: Works with different fish, cheeses, and dressing variations.
• Make-ahead friendly: Tastes better after chilling.
• Protein-forward: Especially in this lighter, modern version.

Flavour and Texture Profile

This mimosa salad is savoury, gently rich, and pleasantly balanced. The fish provides a tender, flaky base, while the eggs and cheese add softness and depth. Unlike leafy salads, this one is all about smooth, cohesive layers with subtle contrasts in texture. The grated egg yolk topping is light and fluffy, finishing the salad with a delicate, almost snowy appearance.

What Is Mimosa Salad?

Mimosa salad gets its name from its resemblance to mimosa flowers scattered on snow. This effect is achieved by topping the salad with finely grated boiled egg yolks over a white layer, usually egg whites or mayonnaise.

The classic method involves layering ingredients with mayonnaise spread between each layer. Traditional components include canned fish, boiled eggs (both whites and yolks), and cheese. Many variations also feature potatoes, carrots, onions, and even grated butter. While a full layer of butter might sound unusual, a small amount incorporated into one of the layers can add silkiness and richness.

Historically, canned fish was the most accessible option, especially during the Soviet era. Today, however, modern versions often use fresh salmon or trout, and even smoked salmon works beautifully here.

A Lighter, Modern Version

For this version, I opted for salmon, gently cooked until just flaky – more steamed than pan-seared. The layers include hard-boiled eggs and cheese, with smoked cheddar adding extra depth and flavour. I skipped the potatoes and carrots in favour of a protein-forward salad, even though that makes it less classic.

Instead of using only mayonnaise, I combined it with sour cream for a lighter, fresher dressing. Greek yogurt or any plain yogurt works just as well and keeps the salad creamy without feeling heavy.

Ingredients You’ll Need for This Mimosa Salad

• Salmon or trout: Fresh, gently cooked and flaked.
• Olive oil and water: For lightly cooking the fish.
• Salt and pepper: To season the fish and dressing.
• Eggs: Hard-boiled, with whites and yolks prepared separately.
• Hard cheese: Smoked cheddar adds extra flavour, but other firm cheeses work too.
• Mayonnaise: Forms the base of the dressing.
• Sour cream or yogurt: Lightens the mayo and adds tang.
• Black pepper: For finishing.

How to Make Mimosa Salad

Pat the salmon dry with paper towel and season lightly with salt and pepper. Heat the olive oil and water in a non-stick pan over medium-high heat, just enough to coat the bottom. Add the salmon and cook for about 4 minutes, then flip and cook for another 1–2 minutes until opaque and flaky. Remove from the pan, drain, cool completely, and flake with a fork.

Cook the eggs until hard-boiled, then cool under cold running water. Peel and separate the whites from the yolks, grating or finely chopping each into separate bowls.

In a small bowl, mix the mayonnaise with sour cream or yogurt and a pinch of salt.

To assemble, use a glass bowl for visible layers or a plate with a forming ring. Start with a layer of flaked fish, followed by a thin layer of dressing. Add grated cheese, more dressing, then the egg whites with a light touch of dressing. Finish with the grated egg yolks on top.

Cover and refrigerate for at least one hour, or longer if possible, before serving.

I’d love for you to try this Layered Fish Salad. If you give this salad a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Mimosa Salad

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Festive Cheese and Appetizers, Slaws and All-Season SaladsCuisine: Russian, Eastern European

Servings

4-6

servings

Prep time

5

minutes

Cooking time

30

minutes

Chilling time

1

hour (at least)

Mimosa salad is a popular layered fish salad across Eastern Europe, especially in Russia, made with eggs, cheese, and a rich, creamy texture.

Cook Mode

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Ingredients

• 1 large or 2 medium (~350-400 gr.) filet of salmon or trout

• 1/4 tsp. olive oil

• 2-3 tbsp. of water

• a pinch of salt and pepper

• 4-5 eggs

• ~ 150 gr. hard cheese, grated (I used smoked cheddar)

• ~ 1/3 cup of mayonnaise

• ~ 1/3 cup of sour cream or yogurt

• black pepper, to taste

Directions

• Dry out the salmon on paper towel. Lightly season with salt and pepper, from both sides. Heat water and olive oil in a non-stick thick pan over medium high heat – the liquid should just barely cover the bottom of the pan.
• Place the salmon in the pan Cook for around 4 minutes then carefully flip and cook for 1-2 minutes, until the fish is flaky and opaque color. Off heat, drain the fish, transfer to a plate, and let completely cool. Then, using a fork, flake it.
• Cook the eggs until hard-boiled, 7 to 9 minutes (As desired). Cool under cold running water. Peel and separate egg whites from yolks then finely chop or grate, into separate bawls.
• For the dressing, in a small bowl combine the mayo with sour cream or yogurt and a pinch of salt.
• To assemble, you can use a glass bowl (so the layers would be visible) or simply a plate. If using a plate, using a forming ring would be handy but not necessary.
• Arrange a later of flaked fish. Spread some of the mayo dressing. Next, sprinkle with the grated cheese followed by the mayo dressing. Next layer will be chopped egg whites (with a touch of mayo) finishing with the chopped or grated egg yolks. Cover the salad with plastic and chill for at least 1 hour or even longer. Enjoy!