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Mimosa Salad is a beloved classic that graces festive tables for any occasion. Known for its light and delicate flavor, this dish features canned fish, eggs, onions, and a creamy mayonnaise dressing. The salad is visually stunning, resembling a bouquet of mimosa flowers on a snowy backdrop. Its simplicity and elegance make it a staple alongside other culinary favorites like Olivier and Herring Under a Fur Coat.
Ingredients
- 300g potatoes (about 4 medium potatoes)
- 200g carrots (about 4 medium carrots)
- 100g onions (about 2 medium onions)
- 150g hard cheese
- 4 eggs
- 250g mayonnaise
- 50g fresh herbs (dill or parsley)
- 200g canned fish (preferably sardines)
Method
- Cook the Vegetables and Eggs:
Begin by boiling the potatoes, carrots, and eggs until fully cooked. Allow them to cool, then peel. - Grate the Ingredients:
Using a fine grater, separately grate the potatoes, carrots, egg whites, egg yolks, and cheese, placing each in its own bowl. - Prepare the Base:
In a serving dish, mash the canned fish along with its oil, spreading it evenly across the bottom. Lightly coat the fish with a thin layer of mayonnaise. - Layer the Salad:
Start layering the salad by adding the grated egg whites on top of the fish, followed by another layer of mayonnaise. Next, add the grated carrots, followed by more mayonnaise. - Prepare the Onions:
Finely chop the onions and soak them in hot water for 5-10 minutes to remove any bitterness. Drain and add the onions as a layer on top of the carrots. - Continue Layering:
Add the grated potatoes on top of the onions, season lightly with salt, and spread another layer of mayonnaise. - Finish with Cheese and Garnish:
Grate the cheese over the potato layer, adding more mayonnaise. Finally, decorate the top with grated egg yolks and a sprinkle of fresh herbs. - Chill Before Serving:
Allow the salad to chill in the refrigerator for at least 2 hours before serving, giving it time to meld together beautifully.
Enjoy your Mimosa Salad as a delightful addition to your holiday gatherings!