Mimosa Salad

 Hello guys! It’s a very special Friday for me. I’m so glad and excited that I’m co-hosting the wonderful virtual party – Fiesta Friday by Angie, and Jhuls is another great co-host this time. I’d like to invite everyone and each of you to join the very-friendly party! Let us know that you’re joined by linking your post to Angie, me and Jhuls. Of course, will be lots of appetizers and welcome drinks, and you can eat&drink non-stop! 😀 Newbies could find the guidelines here. Another point is to bring your favourite dishes and put the link here, so every blogger can grab a slice of your cake or tuck in the stew while chatting. You’re also welcome to visit and like other bloggers’ posts and of course you can leave a comment or just say hi; it’s such a lovely possibility to find new blogofriends, have a small talk and plenty of fun!Mimosa Salad
 I have decided to bring this nice-looking salad to the party, it’s Russian layered salad or to be exact Soviet salad, but still popular in many ex-USSR countries. In Russia we have lots of layered salad recipes, so many that I even don’t how many. 😀 This one is associated with spring (thou, also popular for New Year), Women’s Day and it’s named after the beautiful flower – mimosa. Last layer of the salad is crumbled egg yolks, which remind little yellow blossoms of mimosa. The main ingredient is canned fish here, so the salad is very budget and at the same time tasty, plus looks festive (that was important during deficit time). Usually saury/saira fish is used in ‘mimosa’, but salmon species is also good here, like red or pink salmon. I’ve tried to make it with tuna and can’t recommend it, its meat too dry for this salad, but if it’s the only canned fish you can get – add more sour cream or mayonnaise. Many variations exist – with or without potatoes, with cheese, spring onions, grated butter, etc. Better to prepare this salad some time in advance before serving to allow all layers to soak; so you can make it a night ahead.
Russian Salad-Mimosa

Mimosa Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print
To make salad more rich you can add some grated butter – between carrot and yolks layer. 
Ingredients
1 large or 2 medium potatoes
1 large carrot
3 large eggs or 4 medium
250g canned fish (I used red salmon)
1 small onion, finely chopped
150-200g mix of sour cream and mayo (or only mayo)
some fresh dill, optional
salt to taste
Method
  • Wash potatoes and carrot, don’t peel. In a large pot with water, add potatoes, carrot and boil it until ready. Cool, peel the skin, then grate on a small or medium grater into separate bowls. Set aside.
  • Hard boil the eggs, cool and separate whites and yolks. Finely chop or grate.
  • Put chopped onion into a small bowl, cover with hot water and keep for 10 minutes. Drain the water.
  • Drain the fish and mash it with a fork.
  • Prepare a deep serving bowl or another serving plate. Arrange grated potatoes evenly on the bottom. Spread some mayo.
  • Make fish layer, then add chopped onion and spread more mayo.
  • Arrange egg whites and spread again mayo.
  • Arrange grated carrot and spread again mayo.
  • Arrange egg yolks. It was the last layer.
  • You can sprinkle the salad with chopped dill, if desired, or decorate whatever you want. Enjoy!
You can cover the salad with a piece of foil and keep in the fridge for 2-3 days.

Mimosa-Russian layered salad

59 thoughts on “Mimosa Salad

  1. What a salad! I would love to keep it in my kitchen for ever… it’s yellow really makes me in a good mood! In Italy we have the mimosa cake, made with ricotta cheese… never heard about this recipe! Sounds great! Thanks a lot for co-hosting!

    • I’m sooooo happy to hear you say all that! Layered salads with mayo were so popular during Soviet time, thank God nowadays more healthy and greenish salads! In my turn – I never heard about Italian mimosa cake, but you’ve got so many nice dishes in Italy. I wish I could have enough time to try some of them! 😀

  2. What a gorgeous salad Mila, so full of the anticipation of spring. Love the ingredients, it’s a winner in my books. Thanks for co-hosting, like me you are new to co-hosting, I think it’s great that you’ve taken on the role, Angie sure could do with a lot of help when it comes to co-hosting. I should volunteer my services again. Have a wonderful weekend!

  3. Hi, Mila. Glad you are here already. 😉
    This is so beautiful and sounds so delicious. I am happy to be co-hosting with you. Have fun. 🙂

  4. Pingback: Fiesta Friday #59 | The Novice Gardener

  5. It is so nice to have you co-hosting this week. I hope you are enjoying yourself too. I have some good memories of mimosa salad – yours turned out very pretty indeed.

  6. Gorgeous salad, Mila! It’s stunning to look at and I imagine the flavor is wonderful. Thanks for co-hosting this weeks Fiesta Friday… I hope you enjoy the fun. 🙂

    • Thanks a lot, Nancy! Of course I’m enjoying, both recipes and chatting! 🙂 and I absolutely like your Irish dish! I haven’t known you are Irish. Looking forward to read more about Ireland! 🙂 xoxo

    • Thank you so much for your attention! The salad could be a star at any festive table, but I make and eat such salads not very often – trying to avoid mayo! 😀

    • It’s such a popular salad in Russia, it’s cooked for the New Year eve, Women’s Day.. I hope you give it a try one day! 🙂
      Have a lovely week, Julie!

  7. A really beautiful and delicious-looking salad and thank you for sharing something from your country! 🙂 Happy continuing FF and hosting! 🙂

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