Mimosa Salad

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil eggs till solid (8-10 min). Cool them down and peel. Separate whites and yolks.

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).

Step 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.

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.

Step 5

Layer 1: grind egg whites and spread evenly on the dish (can use fork)

Step 6

Later 2: next goes finely shredded cheese, also evenly spread

Step 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

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.

Step 9

Layer 5: add second half of the fish, spreading it as well

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

Step 11

Layer 7: spread mayo all over the salad again, just covering the top

Step 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.

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.