Mimosa Salad Recipe: A Classic Russian Layered Salad
Mimosa Salad is a traditional Russian salad that’s known for its beautiful, layered presentation and savory flavors. This delightful dish, popular at celebrations and holiday gatherings, has a vibrant yellow top layer resembling mimosa flowers, from which it gets its name. Typically made with canned fish, eggs, and vegetables, this salad is rich, flavorful, and easy to customize. Here’s a detailed recipe to make a delicious Mimosa Salad that serves around 6-8 people.
Ingredients
For the Salad Layers:
- 2 cans of fish (tuna, salmon, or sardines), drained
- 5 medium-sized potatoes, boiled and peeled
- 4 large carrots, boiled and peeled
- 1 medium onion, finely chopped
- 6 hard-boiled eggs, separated into yolks and whites
- 1 cup mayonnaise
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
For the Optional Creamy Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Ingredients:
Start by boiling the potatoes and carrots until they’re tender. Once they’re cooked, peel them and let them cool completely. You’ll also need to hard-boil the eggs, then separate the yolks from the whites and set them aside in separate bowls. - Layer the Salad:
- First Layer – Potatoes: Grate the potatoes into fine shreds. Take a large, flat serving dish or a glass bowl for a beautiful layered effect. Spread the grated potatoes evenly across the bottom of the dish. Sprinkle a little salt and pepper over this layer, and spread a thin layer of mayonnaise on top.
- Second Layer – Fish: Crumble the canned fish over the potatoes, making sure to cover the entire surface. The fish layer adds a distinct, savory flavor to the salad. Use a fork to flake the fish evenly, ensuring it’s not clumped. Spread another thin layer of mayonnaise over the fish.
- Third Layer – Onions: Sprinkle the finely chopped onions over the fish. If you’re worried about the onions being too sharp, you can soak them in hot water for a few minutes before draining them and adding them to the salad. The onions provide a mild crunch and a hint of pungency.
- Fourth Layer – Carrots: Grate the carrots finely and layer them over the onions. Carrots add a slight sweetness that balances the savory flavors in the salad. Add a thin layer of mayonnaise over the carrots.
- Fifth Layer – Egg Whites: Grate the egg whites and sprinkle them evenly on top of the carrots. This layer contributes to the creaminess of the salad. Spread a bit more mayonnaise on top.
- Sixth Layer – Egg Yolks: Finally, crumble or grate the egg yolks and spread them over the top. This vibrant yellow layer is what gives the Mimosa Salad its flower-like appearance.
- Optional Creamy Dressing:
To make the salad creamier, mix sour cream, mayonnaise, and a bit of lemon juice to create a tangy dressing. Spread this dressing over the potato or fish layer for added richness. Alternatively, you can replace the mayonnaise in each layer with this dressing. - Chill and Serve:
Cover the salad with plastic wrap and refrigerate it for at least 2 hours. Chilling allows the flavors to meld together, creating a deliciously cohesive taste. - Garnish:
Just before serving, garnish the salad with fresh dill or parsley to add a touch of color and fresh aroma. You can even arrange the dill or parsley to look like flower petals, accentuating the “mimosa” effect of the salad.
Tips for the Best Mimosa Salad
- Choose Quality Fish: Mimosa Salad typically uses canned fish like tuna or salmon, which provides a mild, briny flavor. If you’re looking for something richer, you can use sardines or mackerel, but be sure to select a brand with minimal oil.
- Texture is Key: Grating the ingredients (potatoes, carrots, and eggs) allows the salad to have a light and fluffy texture that enhances each bite.
- Balance of Mayonnaise: The salad relies on mayonnaise to hold the layers together and add creaminess, but be mindful not to overdo it. Using too much mayonnaise can make the salad overly heavy.
- Make It a Day Ahead: Mimosa Salad actually tastes better when prepared in advance, as it allows the flavors to meld together. Preparing it the night before ensures the salad is perfectly chilled and ready to serve.
- Serving Suggestions: Mimosa Salad is a beautiful addition to a holiday spread, and it pairs wonderfully with other Russian and Eastern European dishes. Serve it alongside beef stroganoff, blinis, or a simple green salad for a well-rounded meal.
Variations
- Vegetarian Mimosa Salad: Replace the fish layer with finely chopped mushrooms sautéed in a bit of butter and garlic. This vegetarian version has an earthy flavor that complements the creamy layers.
- Lighter Option: To lighten the salad, replace some of the mayonnaise with Greek yogurt. This substitution retains the creamy texture but reduces the fat content.
- Add Cheese: Some recipes call for a layer of shredded cheese (like mild cheddar or Gouda) for added richness. Sprinkle it after the carrot layer for a cheesy twist.
- Avocado Twist: Mash avocado and spread it as a thin layer beneath the fish or potato. This adds a creamy, mild flavor that complements the other layers.
Mimosa Salad Nutrition (Per Serving)
Approximate values for a 6-serving salad:
- Calories: 300-350 kcal
- Carbohydrates: 20g
- Protein: 10g
- Fat: 22g
- Fiber: 3g
- Sodium: 400mg
Final Thoughts
Mimosa Salad is a wonderful combination of flavors and textures with a visually appealing presentation. The creamy layers, vibrant colors, and customizable ingredients make it perfect for festive occasions. Give this recipe a try, and experience a bit of Russian culinary tradition in your home!
