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Mimosa salad with canned fish and potatoes classic

Classic Mimosa Salad with Canned Fish and Potatoes

Classic, light, and budget-friendly — for everyday meals and holidays alike. Mimosa has been one of the most popular salads in the region for decades. It's built around canned fish and a few other simple ingredients, and its traditional garnish of mimosa sprigs makes it an eye-catching addition to any festive table.

Maria

Recipe author

Mimosa salad with canned fish and potatoes classic

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Composition / ingredients

Servings:

Canned sardines

300

Mayonnaise

200

Hard cheese

100

Eggs (large)

Potatoes (large)

Carrots

Dill (3-4 sprigs)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 11 g

Fats 51 % 18 g

Carbohydrates 17 % 6 g

225 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad from canned fish? Gather the ingredients you'll need. In addition to what's listed, you can add a layer of onion. To do that, finely chop a small onion and marinate it in 1 tablespoon of apple cider vinegar for 15 minutes, then drain the vinegar.
Step 2:

Scrub the carrots and potatoes with a brush, leaving the skins on. Put the vegetables in boiling water and cook until tender. Then cool and peel them.
Step 3:

Grate the potatoes on a medium grater.
Step 4:

Grate the carrots on a medium grater too. You can use a coarse grater, but the more finely everything is grated, the more delicate the salad will be.
Step 5:

Hard-boil the eggs, then cool and peel them. Separate the whites from the yolks. Grate the whites on a medium grater and grate the yolks into a separate bowl on a fine grater. Set aside a little grated yolk to garnish the salad.
Step 6:

Take the fish out of the can, shake off the liquid, and mash it with a fork. If you come across any large bones, remove them. I like a lot of fish in my salad, so I used 2 cans instead of one.
Step 7:

Grate the cheese on a medium grater.
Step 8:

Wash, dry, and finely chop the herbs.
Step 9:

To make it easier to apply the mayonnaise to each layer, I transferred it to a pastry bag and snipped off the tip.
Step 10:

Set a plating ring (18–20 cm in diameter) on a serving plate. Lay down all of the potato as the first layer and spread it evenly across the whole ring. Pipe mayonnaise over it from the pastry bag. If you like, you can lightly salt the potato and carrot layers, but I usually don't add salt to salads dressed with mayonnaise.
Step 11:

Add the grated carrots as the next layer and pipe mayonnaise over them too. If you're adding pickled onion to the salad, layer it on right after the carrots.
Step 12:

Lay a layer of cheese over the carrots. Pipe a lattice of mayonnaise on top.
Step 13:

Next, spread the sardine over it, sprinkle with the chopped herbs, and pipe mayonnaise on top.
Step 14:

Sprinkle with grated yolk and pipe a little mayonnaise over it.
Step 15:

Add the grated egg whites as the final layer. Spread mayonnaise over this layer and smooth it well, since it's the top of the salad.
Step 16:

Using the reserved grated yolk and small sprigs of dill, form little mimosa sprigs around the outer edge of the salad. Leave the center undecorated.
Step 17:

Carefully lift off the plating ring. You can serve the salad right away or let it rest in the refrigerator for 1–2 hours or overnight. Enjoy!