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Mimosa salad with canned pink salmon classic

Mimosa Salad with Canned Pink Salmon and Cheese (Classic)

Very tasty, very tender, bright, springy, and pretty! The classic Mimosa salad with canned pink salmon has rightly become a favorite for many. It's surprisingly delicate yet very simple, made from ingredients almost any kitchen has on hand. Different canned fish gives a different flavor!

Julia

Recipe author

Mimosa salad with canned pink salmon classic

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Composition / ingredients

Servings:

Canned pink salmon

250

Potatoes

Carrots

Eggs

Hard cheese

120

Salt

Dill (for decoration)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 47 % 14 g

Carbohydrates 13 % 4 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Mimosa salad with canned pink salmon? Gather your ingredients. I used medium vegetables and large (Grade A) eggs — if yours are small, use 4. Use any mayonnaise you like; mine is homemade. Use canned pink salmon packed in its own juice or in oil.
Step 2:

Scrub the root vegetables with a brush or a stiff sponge under running water. Put them in a pot, cover with water, and bring to a boil. Cook over medium heat until tender. Drain and let cool.
Step 3:

Hard-boil the eggs for 7–8 minutes after the water boils. Cover the boiled eggs with cold water so they cool and peel more easily.
Step 4:

Take the salmon out of the can and remove the large backbones. Mash the fish with a fork. I add the liquid from the can to make the salad juicier.
Step 5:

Peel the cooled vegetables and grate the potato on the coarse side of a grater.
Step 6:

Grate the carrots on the coarse side, too.
Step 7:

Grate the cheese on the fine side.
Step 8:

Peel the eggs. Separate the whites from the yolks and grate the whites on the coarse side.
Step 9:

A serving ring makes assembly easier — I used a 7-inch (18 cm) springform ring. On a plate of the right size, spread a layer of potato and season with salt.
Step 10:

Spread on mayonnaise.
Step 11:

The next layer is canned pink salmon, then mayonnaise again. Then a layer of grated carrot and mayonnaise; lightly salt the carrot.
Step 12:

Top with the grated cheese and spread with mayonnaise.
Step 13:

For the last layer, add the egg whites and brush lightly with mayonnaise.
Step 14:

Decorate the salad however you like, using finely grated egg yolks and dill. Refrigerate for 1 hour so it can soak.
Step 15:

Enjoy!

Grating the ingredients finely makes the Mimosa salad very tender and juicy. The cheese adds a special, even more delicate flavor.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.