Mimosa Salad

Mimosa Salad is a festive salad consisting of fish, eggs, and cheese. It’s one of the most popular Russian salads.

Hello everyone! I hope you’re enjoying the last days of 2021 (How come, right?) We definitely need to celebrate this.

My last posts of 2019 and 2020 were traditional Russian recipes – a staple of the winter holidays season. This Olivier Salad and Dressed Herring Salad are a must for New Year’s Eve celebration for many families. And I thought it would be a good idea to continue this tradition.

Not a Cocktail!

Mimosa Salad is not as popular as those mentioned above, though. There’s not much known about its origins (Although this salad has even a Wikipedia page!) But I can assure you it is nothing to do with a famous cocktail :) But if you are looking for a mimosa cocktail, I’ve got them too. Please check this Cranberry Mimosa and Orange Rosemary Mimosa.

Mimosa Salad

Mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. This similarity is achieved by scattering boiled grated egg yolk on the white layer, normally boiled egg whites.

The classic method is to layer the ingredients with mayonnaise between the layers. Typical ingredients include canned fish, boiled eggs, cheese (Both egg whites and yolks). Many variations also include potatoes, carrots, onions, and even grated butter (Which sounds quite strange to my liking. Why would you eat a layer of butter, right? But I bet a small amount incorporated into one of the layers adds silkiness and richness.) Even though canned fish was the most available and affordable ingredient back in the USSR, nowadays variations with fresh salmon or trout are popular, too. You can even use smoked salmon here!

Healthier Version

For this version, I went with salmon which I quickly pan-seared, or more likely steamed, until flaky. Other layers included hard-boiled eggs and cheese (Smoked cheddar for an extra added flavour). No boiled potatoes or carrots here – only delicious protein layers (Even though it’s not a classic salad without them.) And I also combined mayo with sour cream, for a lighter version. Greek or any other plain yogurt will work well, too.

I hope you like this Mimosa Salad, and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

I wish you all a lovely 2021 wrap up and Happy New Year. I will see you soon, in January!

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

Servings

4-6

servings

Prep time

5

minutes

Cooking time

30

minutes

Chilling time

1

hour (at least)

Mimosa Salad is a festive salad consisting of fish, eggs, and cheese. It’s one of the most popular salads known in Russia.

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!