Mimosa (Layered Fish Salad)
Mimosa, as a fish layered salad, is very popular in all countries of ex-USSR. As well as Herring Under Fur Coat and Salad Olivier, Salad Mimosa finds its place on the table for big holiday celebrations, such as New Year, Christmas, birthdays and others.
It is easy and fun to cook, and due to the layered structure of the salad it should be prepared several hours in advance before serving to allow layers to soak. So the good idea would be to assemble the salad a night before you are going to put it on the table.
By the way this salad name – Mimosa – comes from the bright yellow color and a texture of its last layer which looks very similar to the yellow blossoms of the plant called “mimosa” in Russia.
Ingredients:
• 9-12 oz of canned fish
• 5 eggs
• 1 large potato
• 2 medium carrots
• 1 onion
• Mayonnaise, about 2 cups
• 200 g Сheese
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