Mimosa Salad with Apple

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Mimosa Salad with Apple - a light and delicate layered salad with apple, fish, eggs, and cheese. The apple adds freshness and juiciness, making the salad even more delicious.

4.6

(5)

Updated : 07 May, 2025

Easy

About 20 min.

Ingredients

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350 grams

Salmon fish

300 grams

Potato

250 grams

Mayonnaise

5

Chicken eggs

1

Apple

1

Onions

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

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bus tik jei virsh 3 advices

Advice 1

Mimosa salad pairs well with various dishes and drinks. Main Dishes: Baked fish or chicken, boiled potatoes, or mashed potatoes. Appetizers: Various canapés, pickled assortments, or vegetables. Drinks: Light white wines, dry champagne, or fruit juices. Bread: Fresh baguette or white bread toasts. These combinations enhance the flavor of Mimosa salad and create a harmonious menu for lunch or dinner.

Advice 2

Always prepare salads using fully cooled ingredients. If made with warm ingredients, the salad may spoil quickly.

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Advice 3

As a dressing, you can use not only mayonnaise but also sour cream or natural yogurt. They can be used separately or mixed with mayonnaise in any ratio to your taste—this will reduce the dish's calorie content.

Advice 4

Since the level of saltiness, sweetness, bitterness, spiciness, acidity, and heat varies for everyone individually, always add spices, seasonings, and herbs according to your taste! If you are using a seasoning for the first time, keep in mind that some spices should not be overused (such as chili pepper).

Preparation

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Step 1

First, prepare the necessary ingredients from the list. You can use any smoked red fish. I used pink salmon, but lightly salted fish will also work. Use large eggs; if they are small, take one extra.

Step 2

Separate the smoked fish into small pieces, removing bones and skin. Place the fish in a bowl and mash it with a fork or blend it in a food processor.

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Step 3

Boil the eggs until hard, cool them, and peel. Separate the whites from the yolks. Grate the egg whites on a large or medium grater and the yolks on a fine grater. It’s best to use eggs with rich yellow yolks.

Step 4

Peel and finely chop or grate the onion. Add salt and mix. If you prefer a milder-tasting salad, you can skip the onion.

Step 5

Boil the potatoes with their skins on until tender, let them cool, peel, and grate them on a large grater.

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Step 6

Peel and core the apple, then grate it on a large grater. Grate the apple just before adding it to the salad to prevent browning. If it starts to darken, sprinkle it with lemon juice. Use a juicy, sweet-sour green apple (e.g., Granny Smith).

Step 7

You can assemble the salad in a bowl, but I prefer to layer it using a culinary ring, spreading mayonnaise over each layer. Start with half of the potatoes, then half of the red fish, followed by onions and half of the grated egg whites.

Step 8

Next, add the remaining potatoes, then the remaining fish. Spread the grated apple over the fish and add the remaining egg whites.

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Step 9

Sprinkle the salad with grated egg yolks on top. Refrigerate for 2 hours to let the flavors blend. To prevent the top layer from drying out, cover the salad with plastic wrap (without touching the yolks). Remove the culinary ring, garnish as desired, and serve. Enjoy your meal!