Mimosa Salad is a festive dish, both by composition and design. The basic ingredient is oceanic fish, usually preserved or marinated (tuna, salmon, saury etc), seasoned with vegetables, eggs and mayonnaise arranged in layers, which gives to the dish a spectacular appearance.

For years, Mimosa salad is considered as one of the musts on the table when there is a big family event or a New Year celebration. Even though the salad is made with mayonnaise, the taste is very tender and light. You can try with different canned fish in oil.

It is also known by the name ‘Egg Mimosa’, ‘Russian Eggs’, etc. It is mostly served as a side dish or an appetizer. The Mimosa Salad recipe is believed to have originated in the 13th century, although the name has been provided in the late 18th century.




Ingredients Mimosa Salad

(2 serves)

  • 1 pcs of canned tuna in water (preferably chunked)
  • 1 medium sized potato (150 g)
  • 1 big carrot (150 g)
  • 3 hard boiled eggs
  • 50 g of your favorite cheese
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of chopped chives


Directions Mimosa Salad

Drain the fish and cut it into thin strips. Boil the potato in its skin, then let it cool and grate it. Boil the carrot, then let it cool and grate it. Grate the cheese too. Peel the eggs, separate the yolks and the whites and grate each of them. Place in order, one layer of each: potato, fish, egg whites, cheese, mayonnaise, carrot, yolks. Sprinkle on top a tablespoon of chopped chives.



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