Mimoza salad steals the show with layers of flavor and color
When a Mimoza salad appears on the table, the vegetable one quickly takes a back seat. This delicious, layered salad made of boiled vegetables and fish will be a hit at all family gatherings.
The Mimoza salad looks beautiful in a bowl, showing off its colorful layers through the glass dish. Once it appears on the table, it immediately draws the guests' attention. It works perfectly for family celebrations, holidays, or New Year's Eve parties. This recipe guarantees delicious success every time.
Layered Mimoza Salad
Its name comes from the delicate, yellow layer of grated eggs, which resembles the fluffy flower clusters of a mimosa. This dish is not only tasty but also visually appealing. Therefore, it works well for both casual and festive occasions.
You can find boiled vegetables, eggs, and fish in the salad. You can opt for regular canned tuna or choose smoked trout and salmon. Some people also add smoked mackerel or even herring. All the layers are connected by a thin layer of mayonnaise, serving as the sauce.
To prepare the salad, you can use carrots that have been cooked in broth for borscht. Add potatoes with skins, eggs, onion, sauce, and fish, and it's ready to eat.
Ingredients
- 4-5 potatoes
- 3 carrots
- 5 eggs
- 1 medium-sized onion
- 10.5 oz (300 g) smoked trout, salmon, or canned tuna
- Salt and pepper to taste
Sauce:
- 4 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 teaspoon mustard
- Salt and pepper to taste
Instructions:
- Wash the carrots and potatoes thoroughly and place them in boiling water. Cook until tender, drain, and rinse with cold water. Cut into small cubes.
- Hard boil the eggs. Cool, peel, and separate the whites from the yolks.
- Crush or mash the yolks with a fork, and chop the whites.
- Finely chop the onion and scald it with boiling water.
- Mix the mayonnaise with sour cream and mustard. Season to taste with salt and pepper.
- Drain the oil from the tuna. If using smoked fish, tear it into pieces.
- Place the fish at the bottom of a large, transparent bowl.
- Add the onion and spread a little sauce.
- Add the egg whites, sprinkle with salt and pepper, and add the sauce again.
- Next, add the carrots, potatoes, and sauce.
- Top it off with the yolks.
Repeat the layers until you run out of ingredients. The number of layers depends on the size of the bowl you choose. Place the salad in the fridge for at least 2-3 hours to allow the flavors to meld. Enjoy!
