Mimosa salad


2 capitulum
2 pieces
2 pieces
Iodised salt
to taste
5 tablespoons
Hen's egg
4 pieces
Canned fish
1 piece


  1. Boil potatoes,carrots, eggs and then cool them down.
  2. Cut onions into dice and cover with boiled water, drain water in few minutes. It is needed to remove bitter taste of onions, but it is possible to leave this stage if needed.
  3. Grate carrots and potatoes.
  4. Peel the boiled eggs, separae whites from yolks. Grate separately the latter and the former.
  5. Open canned fish and remove oil from the can. Spread fish on a dish where you will be preparing a salad. A transparent bowl will be good for it so that the guests can see all the layers.
  6. Mash the fish with a fork and spread evenly over the bottom of the salad bowl. Add a bit of mayonnaise.
  7. Then put layers of vegetables on top of the fish. Their sequence is the main part of making "Mimosa". Cover each layer with mayonnaise, which will make the salad soft.
  8. The layers: grated whites, grated carrots, onions, grated potatoes ( add a bit of salt on top), the last layer - grated yolks. The salad will look yellow due to them as flowers, the name of which it has.
  9. Mimosa can be garnished with a bundle of dill, parsley or other herbs.

Author's comment

Mimosa salad is rather quickly and easily cooked. It is always delicious and delicate. No wonder, Mimosa salad is one of the favorite dishes on the festive table in Russia.

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Tags: New Year, salad.


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