Classic Mimosa Salad with Canned Fish and Potatoes Recipe
Prepare to impress with the most delectable and visually stunning dish! The timeless Mimosa salad featuring canned fish and potatoes has held its place as one of the most beloved salads for decades. It has become an essential addition to any festive occasion. The salad’s delicate and harmonious flavors are sure to captivate every palate, leaving no one indifferent
Servings Prep Time
8 30minutes
Cook Time
2hours
Servings Prep Time
8 30minutes
Cook Time
2hours
Ingredients
Instructions
  1. Begin by preparing the necessary ingredients for the classic Mimosa salad with canned fish and potatoes. Optionally, consider adding pickled onions in one layer. To marinate the onions, finely chop a small onion and marinate it in 1 tbsp. of apple cider vinegar for 15 minutes. Then, drain the vinegar.
  2. Wash the carrots and potatoes with a brush without peeling them. Boil the vegetables in boiling water until tender. Once cooked, cool and peel.
  3. Grate the boiled potatoes using a medium grater.
  4. Grate the carrots using a medium grater as well. While a larger grater can be used, smaller ingredients result in a more delicate salad.
  5. Hard-boil the eggs, cool, and peel. Separate the whites from the yolks. Grate the whites using a medium grater, and the yolks separately on a fine grater. Set aside a small amount of grated yolk to decorate the salad.
  6. Remove the fish from the jar, shake off the liquid, and mash it with a fork. Remove any large bones if necessary.
  7. Grate the cheese using a medium grater.
  8. Wash the greens, dry them, and finely chop.
  9. For easier application of mayonnaise on the layers, transfer it to a pastry bag and cut off the tip. You can make mayonnaise yourself for a tastier and healthier salad.
  10. Place a cooking ring (Ø 18-20 cm) on the dish. Arrange the whole potatoes in the first layer, spreading them evenly across the diameter of the ring. Pipe mayonnaise on top. Optionally, you can add a little salt to the layers of potatoes and carrots, although it’s not usually added to salads with mayonnaise.
  11. Add the grated carrots in the next layer and cover with mayonnaise. If including pickled onions, place them in the layer after the carrots.
  12. Layer cheese on top of the carrots and create a mesh of mayonnaise.
  13. Distribute the mashed sardines, sprinkle with chopped herbs, and drizzle with mayonnaise.
  14. Sprinkle grated yolk on top and lightly drizzle with mayonnaise.
  15. Add the grated egg whites as the final layer. Brush this layer with mayonnaise and smooth it well as it is the last layer.
  16. To decorate the Mimosa salad, use the reserved grated yolks and small sprigs of dill to form mimosa-like arrangements along the outer edge of the salad, leaving the center without decoration.
  17. Carefully remove the cooking ring. Serve the salad immediately or let it stand in the refrigerator for 1-2 hours or overnight. Enjoy your meal!
Recipe Notes

Opt for homemade mayonnaise for a tastier and healthier alternative. Additionally, as a dressing, consider using not only mayonnaise but also sour cream or natural yogurt. These can be used individually or blended with mayonnaise in any proportion to suit your taste, providing a lower-calorie option for the dish.

When purchasing canned fish, give the tin a shake before buying. The more liquid present, the fewer fish there are in the can.

Craft salads exclusively from thoroughly chilled ingredients. Using warm components can lead to the rapid deterioration of the salad.

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