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Mimosa Salad with Pink Salmon and Cheese

Author
Cookinero 24 Mar 2025
8900
Mimosa Salad with Pink Salmon and Cheese

"Mimosa" is a festive salad that was invented in the Soviet Union. Its preparation does not require special skills. According to the classic recipe for "Mimosa" with pink salmon and cheese, you need to layer canned fish, boiled eggs, vegetables, cheese and butter. The butter should first be put in the freezer to grate. The salad is decorated with egg yolk and fresh herbs. It is better to choose canned fish that contains only pink salmon and salt.

How to cook Mimosa Salad with Pink Salmon and Cheese

Step 1

Mimosa Salad with Pink Salmon and Cheese

Layer the salad. Place the boiled potatoes on a serving plate. Place the pink salmon as the next layer. Grease with mayonnaise. Place the onion as the next layer. Spread a layer of grated butter over the onion. Place the boiled carrots as the next layer. Spread the cheese over the carrots. Place the grated egg whites on top of the cheese, then grease the salad with mayonnaise and garnish with chopped yolks.

Mimosa Salad with Pink Salmon and Cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pink salmon with canned tuna, sardines, or even smoked mackerel for a different flavor.
Store the salad in an airtight container in the fridge for up to 2 days. The mayonnaise may cause the ingredients to soften over time.
Absolutely! Skip the pink salmon and add layers of avocado, chickpeas, or marinated tofu for a protein-rich vegetarian alternative.
Use the small holes of a box grater or a microplane for finely grated cheese and eggs. Chill the cheese and boiled eggs beforehand for easier grating.
Yes, you can assemble the salad a few hours ahead, but add the final mayonnaise and yolk garnish just before serving to keep the texture fresh.
Reduce the potatoes or replace them with boiled cauliflower for a lower-carb version. Adjust the other layers as needed.
You can use Greek yogurt, sour cream, or a mix of both for a lighter, tangier dressing without sacrificing creaminess.
Try garnishing with fresh dill, chives, or microgreens for added color and flavor. A sprinkle of paprika also adds a nice touch.
Freezing is not recommended, as the mayonnaise-based layers will separate and become watery when thawed, affecting the texture.
Simply double or triple the ingredients proportionally. Use a larger serving dish or assemble individual portions in small jars for a stylish presentation.

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