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Mimosa Salad with Red Fish
The Soviet salad "Mimosa" is most often prepared with canned fish. However, you can use lightly salted trout instead. In this version, fresh cucumber is also used instead of boiled potatoes and carrots. The salad is less caloric, and fresh fish gives the dish a more pleasant taste. The salad is prepared in the same way as the classic version - fish, vegetables and mayonnaise are laid out in layers.
How to cook Mimosa Salad with Red Fish
Step 1
Make a salad. Put the fish on the bottom of the serving dish. Put onion as the next layer. Grease with mayonnaise. Then put the egg whites. Put cucumbers on top of the whites. Grease with mayonnaise again. Sprinkle with grated egg yolk on top.
Mimosa Salad with Red Fish - FAQ About Ingredients, Baking Time and Storage
Yes! You can substitute red fish with canned tuna, salmon, or even cooked chicken for a different flavor profile.
This salad stays fresh for up to 2 days when stored in an airtight container. Keep it refrigerated to maintain freshness.
Absolutely! Replace the fish with mashed avocado or crumbled tofu and use vegan mayo for a plant-based alternative.
Yes, assemble the salad (except the final yolk sprinkle) 4-6 hours ahead. Add the yolk topping just before serving for best texture.
Greek yogurt or sour cream make great mayo substitutes while keeping the creamy texture. Add a squeeze of lemon for brightness.
Increase the protein by adding extra fish or boiled potatoes between layers. Serve with crusty bread for a complete meal.
Freezing isn't recommended as mayonnaise-based salads separate when thawed, creating an unpleasant texture.
Use a fine grater or push cooled, hard-boiled yolks through a sieve for an even, delicate sprinkle on top.
Simply omit the potatoes if the recipe includes them, and increase the cucumber layer for crunch without carbs.
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