Festive Mimosa Fish Salad with Carrots and Cheese

Festive, layered, bright, classic, originally from the USSR! Fish salad Mimosa with carrots and cheese will decorate any feast. This is one of the variants of the famous Soviet salad. Cheese is used here instead of potatoes. Try it, itʼs very tasty!
cook time: 1h 20 min
Chloe Benton
Festive Mimosa Fish Salad with Carrots and Cheese

Nutrition Facts (per serving)

218
Calories
16g
Fat
1g
Carbs
16g
Protein

Ingredients (4 portions)

Basic:

Eggs (large, selected) 3 pc
Hard cheese 150 g
Carrot (large or 2 medium) 1 pc
Mayonnaise (approximately, maybe more) 60 g
Canned pink salmon (or saury) 250 g

Recipe instructions

Step 1

Step 1
How to make Mimosa fish salad with carrots and cheese? Itʼs very simple and even a teenager can handle the salad. To begin, prepare all the necessary ingredients according to the list. In addition to the above products, you can include onions, which need to be chopped, pre-marinated in apple cider vinegar to remove the bitterness, and then rinsed. Decide for yourself whether to add onions or not. It tastes good to me even without it.

Step 2

Step 2
Remove the fish from the jar, shake off the juice, remove the bones and backbone, if any, and mash with a fork. The fish should be 250 g in its pure form, without liquid, so you may need 2 cans of canned food. You can use any canned food. Most often it is pink salmon or saury, but tuna, sardine, etc. are also suitable.

Step 3

Step 3
Boil the carrots in their skins until tender, cool, peel and grate on a fine grater. The main secret of this salad is that the ingredients are grated on a fine grater. This gives the salad an airy, delicate texture. How to cook carrots? Wash it and put it in a pan with cold water. Cook the carrots after boiling over low heat for 20-25 minutes, depending on the size. Check readiness with a sharp knife — it should pierce it easily.

Step 4

Step 4
Also grate the cheese on a fine grater. Any cheese is suitable for this dish — Russian, Gouda and even unbrined mozzarella for pizza. The main thing is that it is tasty, of high quality, without milk fat substitutes.

Step 5

Step 5
Hard boil the eggs, peel them. Divide the whites and yolks and grate them separately on a fine grater. You can, of course, immediately rub all the ingredients into the cooking ring, forming a salad on the go. Itʼs just the way you like it. I prefer to prepare all the ingredients first and then form the salad.

Step 6

Step 6
You can simply layer all the ingredients in a salad bowl, but I prefer to make the salad in a nice cooking ring so that all the layers are visible. Also, to make it more elegant, I divided some layers into two parts. Place half of the canned fish in the first layer and pour over mayonnaise.

Step 7

Step 7
Then spread half of the grated carrots and also pour in mayonnaise. If you want to add pickled onions, you can place them on top of the carrots.

Step 8

Step 8
Next is a layer of all grated proteins with mayonnaise.

Step 9

Step 9
Sprinkle half of the grated cheese on top and pour over mayonnaise.

Step 10

Step 10
Next is the second part of canned food.

Step 11

Step 11
Then the remaining grated carrots.

Step 12

Step 12
And the remaining cheese. Make a mesh of mayonnaise on each layer.

Step 13

Step 13
Well, the last layer is all the grated yolks. Place the salad in the refrigerator for 1 hour to soak. If you leave for longer than an hour, cover the pan with cling film to prevent the yolks from scorching.

Step 14

Step 14
Remove the cooking ring before serving. Decorate the salad as desired. Bon appetit!

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