Mimosa salad brings vibrant flair to festive gatherings
When a mimosa salad appears on the table, the vegetable salad quickly takes a back seat. This delicious, layered salad of boiled vegetables and fish will be a hit at all family gatherings.
The mimosa salad looks beautiful in a bowl, showing off its colourful layers through the glass dish. Once it appears on the table, it immediately draws the guests' attention. This recipe guarantees delicious success every time, and it works perfectly for family celebrations, holidays, or New Year's Eve parties.
Layered mimoza salad
Its name comes from the delicate, yellow layer of grated eggs, which resembles the fluffy flower clusters of a mimosa. This dish is not only tasty but also visually appealing. Therefore, it works well for both less and more festive occasions.
You can find boiled vegetables, eggs, and fish in the salad. You can opt for regular canned tuna or smoked trout and salmon. Some people also add smoked mackerel or even herring. All the layers are connected by a thin layer of mayonnaise, serving as the sauce.
To prepare the salad, you can use carrots that have been cooked in broth for borshch. Add potatoes with skins, eggs, onion, sauce, and fish, and it's ready to eat.
Ingredients
- 4-5 potatoes,
- 3 carrots,
- 5 eggs,
- 1 medium-sized onion,
- 300 grams (11 oz) smoked trout, salmon, or canned tuna,
- salt and pepper to taste,
Sauce:
- 4 tablespoons of mayonnaise,
- 2-3 tablespoons of sour cream,
- 1 teaspoon of mustard,
- salt and pepper to taste.
Instructions:
- Wash the carrots and potatoes thoroughly and place them in boiling water. Cook until tender, drain, and rinse with cold water. Cut into small cubes.
- Hard boil the eggs. Cool, peel, and separate the whites from the yolks.
- Crush or mash the yolks with a fork, chop the whites.
- Finely chop the onion and scald it with boiling water.
- Mix the mayonnaise with sour cream and mustard. Season to taste with salt and pepper.
- Drain the oil from the tuna. If using smoked fish, tear it into pieces.
- Place the fish at the bottom of a large, transparent bowl.
- Add the onion and spread a little sauce.
- Add the egg whites, sprinkle with salt and pepper, and add the sauce again.
- Next, add the carrots, potatoes, and sauce.
- Top it off with the yolks.
Repeat the layers until you run out of ingredients. The number of layers depends on the size of the bowl you choose. To allow the flavours to meld, place the salad in the fridge for at least 2-3 hours. Enjoy!
