Mimosa Salad is an incredibly popular dish, which is why there are quite a few variations on how to make it. The main ingredients typically include canned fish (Pacific saury or pink salmon), eggs, onion, and mayonnaise. One variation adds boiled potatoes and carrots, making the salad hearty and fairly dense. The second variation incorporates cheese and butter, resulting in a lighter, melt-in-your-mouth salad. I went with the second option. And of course, in any Mimosa Salad, the top layer must always be grated egg yolks — symbolizing the blossoms of the mimosa flower.
Ingredients:
- 250 g canned fish (1 can of Pacific saury or pink salmon)
- 50 g onion
- 50 g butter
- 5 eggs
- 100 g cheese
- 200 g mayonnaise
How to cook Mimosa salad
Hard-boil the eggs for 10 minutes from the moment the water comes to a boil. Let them cool by covering with cold water.
Peel the onion and dice it finely. To mellow out the sharpness of the onion, you can pour boiling water over it (that's what I did).
If your mayonnaise is in a squeeze bag, snip a small corner off. If it's in a jar, transfer it to a zip-lock or piping bag and snip a small corner off. Spread a layer of grated egg whites on the bottom of your salad bowl and drizzle lightly with mayonnaise. Keep the layers thin — no more than about half an inch thick — so the salad soaks through nicely and stays tender.
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