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Mimosa Salad (Layered Fish Salad)

Posted on January 5, 2010

This salad is very popular in Russia, especially for winter holidays. For years Mimosa salad has been considered to be a must on the table when they have a big family event or a New Year celebration. The salad is made with mayonnaise but the taste is very tender and light. For this salad, it is better to use a deep glass bowl, so you can see all the layers of the salad. Give it a try, it is very delicious!!!

Ingredients Mimosa Salad

1 (7 ounces) can of tuna in olive oil or pink salmon in oil

1/4 cup yellow onions, finely chopped

2 small potatoes, boiled , cooled and peeled

2 medium carrots, boiled, cooled and peeled

1 cup of light mayonnaise

1/2 cup low fat sour cream

5 eggs hard boiled

salt and fresh black pepper

fresh parsley for garnish, optional


1. Stir the mayonnaise and the sour cream well. Add salt and black pepper to your taste.
2. Open fish can and distribute fish meat evenly on the bottom of the dish you prepared for the salad. Use the oil, too.
3. Sprinkle with the chopped onions.
4. Grate potatoes over the fish layer on the mid-size grater. Distribute evenly on top of the fish.
5. Spread half of mayonnaise and sour cream mixture over the potatoes.
6. Grate carrots on the mid-size grater over the potatoes layer. Distribute evenly so it covers the previous layer.
7. The next layer is mayonnaise and sour cream mixture, spread the rest of the mixture over the carrots.
8. Peel the eggs, separate yolks from whites. Grate whites on the mid-size grater over the previous layer.
9. Grate yolks on the small grater over the white layer. Garnish fresh chopped parsley.




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