By Remy AnthropomorphicRat
Mimosa Salad
13 steps
Prep:40minCook:10min
Very tender appetizer or a side for your main.
This salad is assembled in layers. It can be done on one big dish (about size of a large dining plate) or individual portions (i.e. serving dessert/appetizer glass).
For fish, I prefer salmon sockeye for more flavour. Pink salmon is also ok. Quality tuna also works, I’ve tried with the chilli infused tuna and it was delicious. Other cans - up to a personal taste. Can also be done with moist crab meat (finely shredded). Pick quality products for good-tasting appetizer.
Updated at: Thu, 17 Aug 2023 13:30:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
18
Low
Glycemic Load
0
Low
Nutrition per serving
Calories224.6 kcal (11%)
Total Fat17.1 g (24%)
Carbs1.5 g (1%)
Sugars0.5 g (1%)
Protein15.6 g (31%)
Sodium317.1 mg (16%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
10eggs
medium size
200gmozzarella cheese
not fresh, the normal one you buy like for pizza
2salmon
canned, sockeye type, can use tuna, note that cans can differ in size, so pick the amount that can cover evenly two layers thin, also, important that you like the type of fish can as it will add to the taste of the dish, so pick quality cans
100mlmayonnaise
½ cuponion
finely chopped
Apple vinegar
for soaking onion
Instructions
Step 1
Boil eggs till solid (8-10 min). Cool them down and peel. Separate whites and yolks.
Pot
eggs10 Step 2
Chop onion finely and set it aside to marinate in apple vinegar for at least 20 min (can go up to 1h, but more than that is not good either).
onion½ cup
Apple vinegarStep 3
Emily fish cans into a dish (with juices). Clean from skin and bigger bones, if there are some (even though those are edible, we don’t want that kind of crunch in this salad). Then, with the fork, mush the fish in its juices so it’s in tiny small pieces, looking like even mixture.
Fork
salmon2 Assembling the layers
Step 4
We start assembling layers now. Use fine grater (but not super fine) for egg whites, cheese, and yolks.
Note: don’t use store-shredded cheese! It’s too big and won’t give an effect of lightness.
Fork
SpoonStep 5
Layer 1: grind egg whites and spread evenly on the dish (can use fork)
eggs10 Step 6
Later 2: next goes finely shredded cheese, also evenly spread
mozzarella cheese200gStep 7
Layer 3: spread half of the fish on top of the cheese, try avoiding taking over excess juices; however, some juices is ok for moisture
salmon2 Step 8
Layer 4: spread layer of mayo, covering all the fish (can use outer side of a spoon, for example). I like using the mayo in the dressing bottle as it’s easier to evenly put it on the layer and then use the spoon to spread.
Spoon
mayonnaise100mlStep 9
Layer 5: add second half of the fish, spreading it as well
Forksalmon2 Step 10
Layer 6: on top of the fish, add soaked but drained onions (make sure to drain them first, so no liquid is transferred to the salad); spread them evently
onion½ cupStep 11
Layer 7: spread mayo all over the salad again, just covering the top
Spoonmayonnaise100mlStep 12
Layer 8: grind yolks as your last layer. Spread them while shredding, so they don’t stick on mayo in one place. Can tap a little bit with a dry spoon half way through, sinking the yolk pieces into the mayo, and then finishing all over top with the rest, creating fluffy layer.
eggs10 Step 13
Let the salad sit in a fridge at least 30-60 min before serving, but better over night.
Even though salad goes well as is, you can decorate the dish with a small twigs of a dill, or thin slices of a carrot (fresh or from a can). Goes well with a toast of a dark rye bread, smoked salmon and fresh cucumbers.
Notes
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