Recipes

Mimosa salad, popular in Russia and post-Soviet countries, originated in the 1970s as a festive dish. Its name and appearance are inspired by the mimosa flower, with grated egg yolk on top mimicking the bright yellow blooms. It’s commonly served during celebrations and special occasions, adding a touch of elegance and nostalgia to the table.

Cooking time:
1 hour 30 minutes

Ingredients:

• 2 eggs
• 10 g butter
• 35 g onion
• 2 carrots
• 35-40 g hard cheese
• 1 sprig of dill
• 60 g, canned fish (saury, cod or pink salmon) in oil
• 50 g mayonnaise
• salt, to taste

Recipe:

1. Pre-freeze the butter in the freezer.
2. Boil the eggs (no more than 10 minutes, to avoid darkening of the yolk).
3. Boil the carrots (20 minutes), then cool, grate on a fine grater and add a little salt.
4. Separate the whites from the yolks in the eggs. Finely chop the whites, crush the yolks with a fork.
5. Finely chop the onion or grate it on a coarse grater.
6. Grate the cheese on a fine grater.
7. Prepare the dill by discarding the tough central stem. Finely chop the remaining branches.
8. Canned fish: drain the liquid, then transfer to a separate bowl and crush with a fork.
9. Layer the salad in the following order: (1) egg whites, (2) grated cheese, (3) half a portion of carrots, (4) fish, (5) mayonnaise, (6) onions, (7) the remaining portion of carrots, (8) half a portion of egg yolks, (9) mayonnaise, (10) sprinkle with dill, (11) grate frozen butter, (12) the remaining portion of egg yolks.
10. Cool the finished salad in the refrigerator (at least half an hour), and it is ready to be served!