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Loading...A beloved Russian celebratory salad, Mimosa layers mashed canned fish, tender potatoes, sweet carrots, sharp cheese, and grated eggs beneath a cloak of mayonnaise. The crowning layer of bright yellow yolks resembles the fluffy mimosa flower that gives the dish its name. It is traditionally served at New Year and spring tables, scooped in generous mounds onto bread or buttered toast.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 30 gFat
- 8 gSaturated Fat
- 18 gCarbs
- 2 gFiber
- 3 gSugar
- 18 gProtein
- 650 mgSodium
- 450 mgPotassium
- 150 mgCalcium
- 2 mgIron
- 8 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the salad
- 1 can (240 g) saury or sardines in oil, drained
- 2 medium russet potatoes (about 300 g)
- 2 medium carrots (about 200 g)
- 4 large eggs
- 100 g hard cheese such as Poshekhonsky or mild cheddar
- 50 g unsalted butter, frozen
- 1 small yellow onion (about 70 g)
- 1 tablespoon white wine vinegar
- 200 g full-fat mayonnaise
- 1 teaspoon fine salt, plus more to taste
- Freshly ground black pepper, to taste
For garnish
- 2 tablespoons chopped fresh dill
- Lemon wedges, for serving
Directions
- Place the whole eggs in a small saucepan, cover with cold water, and bring to a boil; cook 10 minutes for hard-boiled, then transfer to ice water. In a separate pot, boil the potatoes and carrots in salted water until tender, 15 to 18 minutes; drain and let cool completely.
- Peel the cooled potatoes and carrots. Peel the eggs and separate the whites from the yolks. Grate the egg whites, egg yolks, potatoes, carrots, and cheese on the large holes of a box grater, keeping each in its own bowl. Coarsely grate the frozen butter as well.
- Finely chop the onion, place it in a small bowl, and cover with cold water plus the white wine vinegar; let stand 10 minutes to mellow the bite, then drain well.
- Lightly flake the canned fish with a fork in a mixing bowl, removing any large bones, and season with a pinch of black pepper.
- Assemble in a 22 cm (9-inch) springform pan or straight-sided glass bowl for clean slicing. Spread the flaked fish as the first layer, sprinkle the drained onion evenly over it, then add a thin layer of mayonnaise.
- Layer the grated potatoes next, lightly salt, and spread another thin layer of mayonnaise. Add the grated carrots, press gently, and top with another thin layer of mayonnaise.
- Sprinkle the grated cheese over the carrots, then cover with a thin coat of mayonnaise. Add the grated frozen butter for richness, then spread the grated egg whites and finish with a final, even layer of mayonnaise.
- Spoon the grated egg yolks gently over the top to create a fluffy golden layer resembling mimosa blossoms; do not press. Cover and chill at least 4 hours, preferably overnight, to let the layers meld.
- To serve, release the springform ring or scoop generous portions onto plates. Scatter fresh dill over each plate and offer lemon wedges on the side for squeezing over the fish.
Cook’s Notes
- A springform pan is the traditional vessel because it lets you unmould a neat layered dome; a deep glass trifle bowl works for a showy presentation.
- Chilling overnight deepens the flavor and lets the mayonnaise soak into the layers for that signature soft, almost pâté-like texture.
- Swap the saury for canned pink salmon or tuna if you prefer a milder flavor; Russian Poleshevik salmon is the most authentic choice.
- Do not skip the grated frozen butter: it is a classic Mimosa trick that adds silky richness without weighing the salad down.
- Always soak the onion in acidulated water or it will overpower the delicate fish.
