Smoked Mackerel Mimosa Salad
A classic layered fish salad with a fresh twist. Mimosa salad is usually built around canned saury or pink salmon, but swapping in smoked mackerel gives it a whole new flavor. The silky, smoky fish pairs beautifully with the tender, delicate layers, and the result is unbelievably good!
Cooking method
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Step 1:
Gather everything you'll need for the smoked mackerel Mimosa salad. If you like a more pronounced onion flavor, go with a larger onion. Boil the potatoes and carrots in their skins until tender, then let them cool and peel.
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Step 2:
Hard-boil the eggs for 7–8 minutes once the water comes to a boil. Drain, cover with cold water, and let them cool.
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Step 3:
Peel, rinse, and finely chop the onion. To mellow the sharpness, pour boiling water over the onion and let it sit for 15 minutes (optional), then drain.
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Step 4:
Slice the mackerel along the backbone and peel back the skin toward the belly. Remove the spine and any small bones, then cut the fish into small cubes.
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Step 5:
Grate the potatoes on the large holes of a box grater.
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Step 6:
Grate the carrots the same way, on the large holes.
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Step 7:
Peel the eggs and separate the whites from the yolks. Set aside one yolk for garnish.
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Step 8:
On a flat serving plate, spread a layer of potatoes and season with salt. A plating ring helps keep the salad neat as you build it.
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Step 9:
Spread a thin layer of mayonnaise over the potatoes.
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Step 10:
Scatter the onion evenly over the potatoes.
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Step 11:
Layer the chopped smoked mackerel over the onion.
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Step 12:
Add a layer of grated carrots and season with salt.
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Step 13:
Finely grate the yolks and the processed cheese, stir in a couple of spoonfuls of mayonnaise, and mix until smooth.
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Step 14:
Spread the yolk-and-cheese mixture over the carrot layer.
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Step 15:
Coat the salad all over with mayonnaise.
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Step 16:
Grate the egg whites on the large holes of the grater.
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Step 17:
Cover the top and sides of the salad with the grated whites.
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Step 18:
If you like, garnish with fresh herbs and the reserved grated yolk to mimic a sprig of mimosa. Chill the salad in the fridge for 1.5–2 hours so the layers can meld. Enjoy!
- Hot-smoked mackerel works especially well here—it's wonderfully soft and tender. This new take on Mimosa was an instant hit with everyone; the smoky, delicate fish is what makes it shine. It's elegant enough to serve to guests and looks right at home on a holiday spread.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese 'megle' - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese 'cheese 'shavru' (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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