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Mimosa Salad with Canned Fish

Author
Cookinero 2 Mar 2025
6570
Mimosa Salad with Canned Fish

Classic Mimosa salad with canned fish is a recipe for a tasty and filling dish. It is suitable for both a festive table and a regular dinner. You can use any fish: sockeye salmon, saury, salmon or pink salmon. The main thing is that the canned fish is of high quality: the can should not be deformed, and the product should not be expired. If you want to make the salad less caloric, reduce the number of layers of mayonnaise.

How to cook Mimosa Salad with Canned Fish

Step 1

Mimosa Salad with Canned Fish

Prepare the preserves. Open a can of canned saury and place it in a colander to drain the juice. Then remove the bones and mash with a fork.

Step 2

Mimosa Salad with Canned Fish

Prepare the remaining ingredients. Peel the cucumbers and chop them finely.

Step 3

Mimosa Salad with Canned Fish

Form the salad. Place the springform pan ring on a plate. Put the first layer of potatoes, add a little salt, pepper, grease with mayonnaise and sprinkle with cheese. Next, put the fish and also grease with a layer of mayonnaise. Spread dill on top of the mayonnaise, then onion and spread butter on top. Next, put a layer of half of the pickled cucumbers. Then put half of the carrots and grease it with mayonnaise. Repeat the layers of potatoes, fish, cucumbers and carrots. Do not forget to grease each with mayonnaise. Put egg whites on top of the last layer, grease well with mayonnaise and decorate the mimosa salad with yolks on top.

Mimosa Salad with Canned Fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute canned saury with other oily fish like sardines, mackerel, or salmon. Just ensure the fish is boneless and mashed well for even layering.
Store the salad in an airtight container for up to 2 days. Keep it refrigerated, and note that mayonnaise-based salads don’t last as long due to dairy ingredients.
For a vegetarian version, replace the canned fish with mashed chickpeas or avocado. Layer with the same vegetables and seasonings for a similar texture and taste.
Yes, you can assemble the salad a few hours before serving. Cover it tightly and refrigerate. Add the final egg yolk garnish just before serving to keep it fresh.
Reduce carbs by substituting potatoes with boiled cauliflower or zucchini layers. Use a lighter mayonnaise or Greek yogurt to cut calories further.
Serve chilled on a platter with fresh herbs or lemon wedges for garnish. Pair with crusty bread or crackers for a complete appetizer or light meal.
Freezing is not recommended due to the mayonnaise and layered veggies, which will become watery and lose texture upon thawing.
Halve the ingredients or use smaller molds for individual servings. Keep the layering sequence the same for the best presentation.

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